Industry News
After a Texas district court placed an injunction that will halt the Department of Labor’s new overtime rule days before it was set to take effect, restaurant operators are left in limbo deciding how to proceed. Under the Fair Labor Standards Act, employers would be required to pay overtime wages...
Web Exclusive
Todd Coerver heads to his new corporate digs in Denver and joins five other co-workers each day. Even for a brand that toasted its 10th anniversary on December 9, it’s fair to say Larkburger remains a fast casual with a start-up vibe. But things are changing. Coerver, who was named Larkburger’s CEO...
Marc Halperin: Resident F&B Expert
The Middle East’s polarizing history and politics arouse and inflame passions in a way few other topics of conversation do. Sometimes, the sensitivities even extend to food.The great thing about viewing the Middle East through the prism of food is that, falafel aside, the region’s cuisines are both...
Outside Insights
Naming a new restaurant or beverage brand is a daunting task. Although it may not seem like it at first, the process can go a few different ways, but most leading to frustration. If you’re starting from scratch, the name is probably something you’ve had in your mind for a while. It came to you in a...
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Web Exclusive
These were the most popular stories on QSRmagazine.com this year. 1. 9 Fast-Food Trends for 2016 We pored over 2016 forecasts from more than a dozen restaurant experts and research firms and concluded which of their predicted trends would have the greatest impact on the limited-service restaurant...
Outside Insights
To say technology is changing rapidly is an understatement. It continues to make a significant impact on the way we do business, as well as how we consume products. Keeping ahead of these shifts helps business owners and consumers achieve their goals faster and smarter than ever before. High...
Outside Insights
With large numbers of their employees set to be impacted by the impending rise in minimum wage, quick-service restaurant operators are now considering major belt tightening initiatives. Operators reluctant to disenfranchise staff, anger customers or be forced into reputation damage control are...
Menu Innovations
The Middle East makes up a large swath of the globe, spanning parts of three continents. But the region’s cuisine is often misidentified as simply Mediterranean food. While there are certainly similarities, the culinary traditions of the Middle East—from Egypt in the west and Turkey in the north to...

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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.
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.
When it comes to business, Americans tend to fall in love with the new—new companies, new products, new deals.
Jon Rollo wants customers to eat his restaurant’s food every day.The founder of Greenleaf Gourmet Chopshop was studying at Le Cordon Bleu in Chicago when he began working with various restaurant groups.
Tracey Deschaine’s suburban Philadelphia restaurant, Dixie Picnic, has a lot going for it. After years of refinement, the concept boasts a fiercely loyal customer base. Annual sales are approaching $1 million.