Even as they try to figure out how to be transparent about calories, quick serves might soon need to open up to consumers about their carbon footprints.

Research reveals that the recession created two distinct kinds of consumers. To succeed, quick serves must figure out how to satisfy both.

Nanotechnology could reshape the food and packaging industries, but will quick serves get on board?

Quick serves can go green and be more cost-efficient if they stop wasting millions of pounds of food each year.

Quick-serve operations in tourist-driven markets must be creative to stay profitable.

Minority franchisees bring new opportunities to the table for quick serves, but the hurdles they face require creativity on the part of the franchisor.