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Company’s restructuring plan aims to do more with less.
The president of the Culinary Institute of America talks with QSR’s Sam Oches about how the institute is stepping up its influence on the national foodservice industry.
A rundown of the must-see happenings at the restaurant industry’s biggest annual event.
How to measure the return on your philanthropic investment.
Supply challenges and climate changes are forcing the U.S. seafood industry to adapt.
The South dominates this year’s list, featuring half of the 40 entries.
The foods, ideas, and technologies that will leave a mark on the quick-serve industry this year.
The stories that made this year one of the most eventful in industry history.
The godfather of the food-truck movement wants to change fast food forever with his health-minded concept, Loco’l.
How does your brand stack up against the drive-thru competition?
In just five years, Luke’s Lobster has carved out an industry niche despite—or perhaps because of—its elevated price point and premium characteristics.
In the $225 billion limited-service restaurant industry, these 50 brands reign supreme.
The top 50 brands in quick service and fast casual.
Fifteen brands knocking on the QSR 50’s door.
The top seafood brands in quick service.
The top Asian brands in quick service.