Special Reports

Restaurants can’t afford to undermine their brand image with poor service.

Many are seeing glimmers of recovery, or even making their own opportunities.

Burgerville's composting and recycling program, which helps the company save tho

A look at how some restaurants are cutting down.

You’re fast, you’re accurate, but today’s consumers want more from your drive-th

You’re fast, you’re accurate, but today’s consumers want more from your drive-thru experience.

Sharon Olson's month-long diet of only fast food turned up some interesting insi

Sharon Olson, president of Olson Communications, tests her will and waistline in a month-long experiment in which she only eats food from the top quick serves in the nation.

There’s no other list like this one. The QSR 50 brings the biggest names in the quick-service and fast-casual industries together in an all out sprint to the finish. Their domestic sales would make companies like Nike, Whirlpool, and Progress Energy blush. They are the top 50 companies shaping our industry. How does yours stack up?

In the year 2060, 50 years from now, quick-serve concepts might have very differ

The economic roller coaster of the last 18 months reminded every brand in quick service that survival is not guaranteed, and QSR is taking this new thinking as an opportunity to look at life after the recession—way after.

This year’s winners range from cleaning supplies to iPhone apps. See who made the cut and what new category we had to add because of overwhelming response.

Though expansion can be tough in the quick-serve restaurant market, the end resu

Wanting to expand but worried your concept will take on a corporate feel? Find out how the booming Shake Shack chain is combating quick-service growing pains.

The McDonald's fast-food chain knows how to keep profits up even during tough ec

There are five P’s at the basis of McDonald’s recent success, and the company’s CEO says it’s not rocket science to figure out how to make a profit in this industry.

QSR asks the industry’s leading culinarians to weigh in on what’s hot and what’s

QSR asks the industry’s leading culinarians to weigh in on what’s hot and what’s not in menu trends. Their answers may surprise you.