The limited-service restaurant industry has become a sort of dichotomy. On one side are legacy brands that have defined the way Americans have eaten for generations, brands that have grown big enough to survive bad publicity and creative stagnation.
The high chairs you keep on hand for your youngest customers are a welcome convenience for their moms and dads.
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants.
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