With a new prototype, ’Wichcraft is ready to realize its potential.
These high-tech signage solutions will light up your dining room and your drive thru.

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How quick serves are delivering more dynamic and memorable dining experiences.

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This June, the Italian chain will reveal a completely clean menu.
More brands turn to this powerful sales driver as the potential for profits remains strong.
Guest Experience
The first Buona restaurant opened on the edge of Chicago in 1981 as a no frills, laminate- and tile-filled space peddling the Windy City’s glorious favorites, including dragged-through-the-garden hot dogs and Italian beef sandwiches. “It was your typical fast-food independent mentality,” says Joe...
Menu Innovations
Some ideas about breakfast are rooted in tradition. One is that it’s the most important meal of the day. Your mother may have said it, but researchers aren’t so sure. Another idea about breakfast, that it’s a matter of routine, has more validation. Whether it’s a bagel with cream cheese, corn...
Ordering
For those limited-service brands that don’t yet have mobile ordering, consider three words of advice from Nike: Just do it. Within the next three years, every quick serve with any kind of regional or national footprint will have mobile ordering system-wide, says Russell Zack, senior vice president...
Industry News
Paul Miller witnessed the ebbing demand for fine dining firsthand. The owner of Houston, Texas­-based GR8 Plate Hospitality had found success in his casual-dining concept, Union Kitchen, when he added an elevated farm-to-table restaurant to the portfolio. Paul’s Kitchen, which opened in fall 2014,...
Industry News
Springtime in New York just got a whole lot more interesting. Forget the federal government, the Big Apple announced Thursday that it plans to enforce the same calorie-labeling laws recently delayed (again) by the Food and Drug Administration. Starting May 22, the Departments of Health and Consumer...
Read Full Story // read more about: Danny Klein, Nutrition
Competition
Nostalgia is a powerful tool when it comes to food. Those who haven’t forgotten a certain Big Mac jingle can attest: “Two all-beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame-seed bun.” But the nostalgia for McDonald’s appears to be waning. For a restaurant brand that’s...
Outside Insights
Restaurant leases are typically complex and involve hard-fought negotiations. Regardless of whether you are an up-and-coming restaurateur, or an established restaurant group or franchisor, it is imperative that every restaurant tenant carefully review and consider the lease terms and its...
Read Full Story // read more about: Legal
Industry News
QSR magazine won the 2017 Magazine of the Year Award from the American Society of Business Publication Editors (ASBPE), the top honor given by the professional association. The awards, known as the Azbee Awards of Excellence, were announced Thursday at ASPBE’s annual conference at the Poynter...

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For those limited-service brands that don’t yet have mobile ordering, consider three words of advice from Nike: Just do it.Within the next three years, every quick serve with any kind of regional or national footprint will have mobile ordering system-wide, says Russell Zack, senior vice president of
Controversy surrounding genetically modified organisms (GMO) continues to sow doubt about them among consumers, despite being deemed safe to eat by the FDA and the National Academy of Sciences.
The emergence of the higher-end fast casual 2.0 category continues to blur the line separating limited and full service, particularly when it comes to price.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
Some ideas about breakfast are rooted in tradition.One is that it’s the most important meal of the day. Your mother may have said it, but researchers aren’t so sure. Another idea about breakfast, that it’s a matter of routine, has more validation.
Before the advent of chain restaurants, transparency was not a question so much as an implicit assumption; local establishments sourced locally and were honest in how they promoted their products.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
Nostalgia is a powerful tool when it comes to food. Those who haven’t forgotten a certain Big Mac jingle can attest: “Two all-beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame-seed bun.”But the nostalgia for McDonald’s appears to be waning.