Operators can no longer ignore the future of food delivery.
These high-tech solutions withstand harsh environments and improve customer experience.

Current Feature

With new digital tools, operators are rethinking on-the-go ordering.

Special Report

How 15 of the top quick-service and fast-casual chains stack up in the outdoor lane.
Digital menuboards are a big investment. How do you make sure they pay off?
Drive Thru
Drive thrus haven’t changed much since they first sprouted up across America in the 1950s—at least from the customer’s perspective. There’s still the drive-thru lane, the menuboard, the order station, and the pickup window. But that also means many of the problems traditionally associated with...
Menu Innovations
Everyone knows fast casual has been booming. But today, an even more niche segment within fast casual is growing just as fast. Call it “fast casual 2.0,” “elevated fast casual,” or “fine fast,” but these new concepts—many of which were started by chefs—focus on fine dining–quality food at more...
Industry News
It can be difficult for some Americans and people around the globe to grasp the immediate dangers of climate change. Most of us have never seen a polar bear in his natural habitat or watched the artic sea ice melt. Ben & Jerry’s, which is no stranger to social issues, understands this problem...
Forget your grandfather. These aren’t even your father’s convenience stores. There are menus touting spicy chorizo and smoked Gouda on ciabatta, baked tilapia, and arabica coffee. There’s signage broadcasting terms like artisanal, organic, and free range. And there’s plush interior seating and...
Emerging Concepts
The people of Milwaukee are no strangers to hot dogs and bratwursts, but what about a jalapeño Cheddar brat topped with habanero beer mustard and hot kraut? It’s on the menu at Vanguard, which restaurateur Jim McCann and former bar manager Chris Schulist opened two years ago along with Chef Shay...
Health & Wellness
With a more educated consumer demanding customization and transparency from restaurants, the limited-service industry is already on the path toward more effectively addressing the small-yet-loyal food allergy community. The extra steps that prevent cross-contamination—from switching gloves to...
Web Exclusive
As if fast-food executives don’t have enough on their plates, now there’s yet another culturally invasive item to add to the worry list: drones. No, you don’t have to worry about getting attacked by killer drones. Rather, you have to worry about employing pricey drones for food delivery. Drone food...
Consumer Trends
Fast casuals have embraced the healthy lifestyle image since the dawn of the industry, so perhaps it shouldn’t come as a surprise that yoga has become a popular way for fast-casual operators to connect with their audience. Restaurants across the U.S. are mixing yoga and food via everything from...


Top QSR stories in 2015 include Chipotle e coli scare and supply chain challenges.
As we put the finishing touches on 2015, a look back reveals a year full of major stories and trends throughout the limited-service restaurant industry.Although it is often difficult to pare a year’s worth of developments in culinary, financial, and operational categories, these 10 rise to the
Canada Asian food chain Wok Box had employee lose weight on its meals.
Twenty-year-old Alec Vela and 22-year-old Emily Allworth, both employees in the foodservice industry, drastically turned their lives around. Vela and Allworth each recently lost about 50 pounds due to changes in their diet and exercise habits.
When it comes to business, Americans tend to fall in love with the new—new companies, new products, new deals.
Consumers want to interact with businesses on their terms in the channels they choose. The built-in audience and familiarity with Messenger makes it the ideal place to engage customers with new offerings and to leverage the investment businesses have already made to build a Facebook following.
Before opening their doors to a new location or even new market, quick-serve and fast-casual operators must find that special real estate and then negotiate a lease that will ensure them the coveted spot.According to Falcon Realty Advisors, whose clients include fast casuals Modern Market, Hopdoddy