The QSR 50 highlights the top fast food companies in the nation.
Special Report
  */ Quick Links QSR 50 Profiles Segments   The Charts Burger Pizza/Pasta Top 50 Sandwich Chicken Top 50 by Units Snack Asian & Seafood Video Report Mexican Enter the 2012 QSR 50 here. */ 1/McDonald’s There’s no beating McDonald’s. The quick-serve champ padded its domestic sales by...
Chipotle's burrito bowl was found to have more calories than advertised.
Web Exclusive
The menu-labeling mandate that will eventually require all chain restaurants to post calorie counts on their menuboards was met with optimism that the restaurant industry had turned a new leaf in nutrition. But a recent study suggests there’s a lot of work to do before restaurants’ calorie counts...
Industry News
The National Restaurant Association announced that the 2012 National Restaurant Association Restaurant, Hotel-Motel Show, originally scheduled for May 19–22, 2012, at Chicago’s McCormick Place, will be held May 5–8, 2012, at Chicago’s McCormick Place. This change reflects the Association’s decision...
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Industry News
Bojangles’ announced today that it has been acquired by a Boston-based global private equity firm, but one company executive says things will remain business as usual for the Southeast chicken-and-biscuits brand. Eric Newman, executive vice president and general counsel for Bojangles’, says the...
Moe's is on a mission to change the Mexican quick serve category.
Story
Looking at the expansion, renovation, and innovation at Moe’s Southwest Grill over the past year, it’s safe to say that this burrito-based concept is on a mission—a food mission, that is. “I took the position as a leader of the brand, and I was not going to talk about our steak being grass-fed or...
Industry News
Red Mango Inc., one of the nation's fastest-growing retail franchise concepts, today announced the appointment of Barry M. Barron, Sr. as its chief executive officer. Barron, a Dallas resident, brings extensive restaurant experience to the role, including six years leading Papa John's international...
Gourmet pizzas, such as those baked in a brick oven, are rising in popularity.
Menu Innovations
It seems that everyone has an opinion about what makes a great pizza. Maybe that’s why there are so many pizza parlors across the country. Some counts put the national total at more than 60,000 shops. That’s a lot of choices, and plenty of tough competition. As pizza joints vie for consumers’ dough...
Executive Insights
Food News Media released its second episode of “Big Picture Management,” a podcast series in partnership with the National Restaurant Association, today. The “Big Picture Management” podcast series is a partnership between the National Restaurant Association and Food News Media, publishers of QSR ...
Restaurant operators know that establishing strong relationships with vendors is
Richard Leivenberg, executive vice president for Jody Maroni’s Sausage Kingdom in Venice, California, knows a thing or two about relationships.
QSR pasta and pizza brands with best sales and growth in restaurant industry.
Read the ProfilesBrowse the Big ChartSee The ContendersSegmentsBurgerSandwichSnackMexicanPizza/PastaChickenAsianSeafoodThe evolution of the limited-service restaurant industry continued in 2014, as traditional powerhouses faltered while fast casuals and other rising concepts asserted themselves as f
Quick service restaurants discount to attract new, price conscious customers.
Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy? A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu.
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.
QSR donut concept franchise owner uses leadership skills gained on Mt Everest.
Jeff Gottfurcht summited Mount Everest on May 14, 2011, at 6:10 A.M.
QSR operators work to make higher wages effective in restaurant operation.
The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even