Margarette Burnette

    Chick-fil-A joined the breakfast innovation bandwagon with a renewed commitment to offering better coffee.

    The rise of wireless phone chargers in quick-service establishments could turn the casual consumer into a loyal, repeat customer.

    Capitalizing on consumer demand for healthy options, Jamba Juice accelerated the rollout of its new fresh-squeezed juicing platform, completing the nationwide expansion by June 2, several months ah

    Saving for retirement and other financial milestones is an important objective for most people, including employees in the quick-serve industry.

    Getting to the Meat of Marketing

    Sustainability continues to shape the future of the quick-serve industry, and many concepts are marketing their food as sustainable by highlighting locally sourced, in-season produce from nearby fa

    A Seat at the Table

    A new trend in seating design among fast-casual restaurants is creating a more relational meal experience for diners.

    Outside the Spoon

    The buzz behind frozen yogurt may be waning, but Red Mango Frozen Yogurt & Smoothies is one brand that won’t be limited by its category.

    Fine to Fast

    Executive chef Dennis Friedman is a classically trained culinary artist and owner of Newton’s Table, a popular fine-dining restaurant in Bethesda, Maryland.

    Summer’s New Twist

    One of the most common questions in foodservice—White or wheat?—has grown to include a new option: pretzel.