The impact on the limited-service industry could be enormous.
Investing in these tools will improve your restaurant's productivity and profitability.

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Operators need to prepare for a seismic change in the industry.

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What can the foodservice world expect from the new administration?
This step-by-step guide will show you how to make the biggest impact
Outside Insights
The restaurant marketing game has changed. Social media has proven to provide a tantalizing visual feast to potential guests. Today, over 47 million images on Instagram bear the hashtag “foodie.” Beyond hosting food photos, Facebook’s integration with OpenTable also allows restaurants to provide...
Industry News
Tuesday was a day of C-level overhaul in the fast food industry. Earlier, it was announced that KFC’s U.S. president for the past three years, Jason Marker, was stepping down to pursue other opportunities. It didn’t take long for that open window to close. At 4 p.m., CKE Restaurants, parent company...
Industry News
Burger King joined Chipotle, Panera Bread, and Quiznos in an initiative to improve its poultry welfare standards through a collaboration with nonprofit Mercy for Animals. Under the new policy, Burger King’s parent company Restaurant Brands International (RBI) committed to using only chicken that...
Industry News
If Chronic Tacos was ever going to become a national player, Michael Mohammed knew it would need to look the part. Two years ago, Mohammed—who, along with his brothers, acquired a majority stake in the company in 2012—drew a circle around unit No. 100. By 2018, the 14-year-old taco shop out of...
Fast Casual
High-caliber chefs are known to build sizable empires with multiple fine-dining concepts, and they are increasingly adding fast casuals to the mix. Chef-entrepreneurs like Tom Colicchio, José Andrés, and Sam Fox, who have opened multiple full-service concepts all over the country, are now exploring...
Industry News
It's that time of the year again: QSR is looking for the quick-service industry’s best franchise deals. Weighing investment figures, sales trends, corporate support, and franchisee satisfaction, among other things, we've produced one of the industry's annual can't-miss franchise reports for the...
Read Full Story // read more about: Finance, Franchising, Growth
Health & Wellness
When Snap Kitchen was founded in Austin, Texas, in 2010, there were two immediate hires: a head chef and an in-house dietitian. After all, the brand’s foundation was “this relationship between the chef and the dietitian,” says Snap Kitchen lead dietician Claire Siegel. Her responsibilities are wide...
Industry News
Chipotle’s structural shakeup continues. On Friday, the fast casual chain revealed that four of its 12 directors will not stand for board re-election at the company’s May 25 shareholder’s meeting. The four directors, John Charlesworth, Patrick Flynn, Darlene Friedman, and Stephen Gillett, will...


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.
Lease negotiations begin when the tenant is presented with the Landlord’s lease form. The tenant will be told it is standard, all the other tenants have signed it and, in any event, it is non-negotiable.
There never was supposed to be a real meal—particularly one with an official name—that landed between dinner and breakfast.
“One of the non-negotiables for us was having something where people could truly build their own experience. It created a sense of democracy where everyone could participate in that food creation process.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
Many restaurateurs are ready to feel the warm spring breeze, as it means diners will rid themselves of their cabin fevers and begin eating out again. But restaurateurs and their guests are not the only ones who are excited—pests are too.