Every generation has its defining characterizations: The open-minded and entitled millennials. The penny-pinching, workaholic baby boomers.
Like a yet-undiscovered indie band, there’s undeniable magic in that first restaurant—when it’s all big dreams, bootstrapping, and a tight-knit corps of ride-or-die customers.
Some time in early 2014 Chris Dahlander, founder and CEO of eco-friendly salad chain Snappy Salads, first glimpsed news footage of a massive floating trash gyre in the central North Pacific Ocean.
In the last decade, health and nutrition have become as much a part of the limited-service conversation as speed and convenience.
From gamified food-safety training and virtually fried chicken to getting inside the coffee-making process, virtual and augmented reality have only just begun to tap their functional and entertainm
With seemingly every week comes another food hall opening, as the urban remake of the food court spreads like wildfire across U.S. cities of all sizes.
Togarashi-spiced burgers, chai-scented oatmeal, garam masala–infused cocktails: Fast-casual menus everywhere are getting spicier—and it’s not just about turning up the heat.
For many consumers, weekdays are for choosing salads over burgers, getting up early for spin class, and laying off the alcohol.
Ever since QSR published its first issue back in September 1997, the limited-service restaurant industry has undergone seismic changes—changes that have helped grow the industry into a $23
It’s been a transformative decade for limited-service restaurants. The industry has evolved, from the invasion of food trucks to the explosion of higher-quality, service-oriented fast casuals.