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  • A pizza held in a wood-fired oven.
    How Smokin' Oak is Building its Own Pizza Category
    Little Caesars pepperoni pizza.
    Little Caesars' Development Journey Takes Aggressive Turn
    Chipotle drive-thru.
    Chipotle Wants to be Clear: It Isn’t Opening Drive-Thrus
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      Nick Vojnovic

      A Fast Casual Exec on the Impact of Rising Minimum Wage
      Increased labor costs are here to stay.
      Little Greek Fresh Grill
      Little Greek CEO: Is Third-Party Delivery Friend or Foe?
      Can you afford to be without it? It's a good question.
      A person holds up a phone taking a picture of food.
      Off-Premises Dining: Blessing or Curse?
      The CEO of a fast casual gives his take on the unstoppable trend.
      Chefs cook together in the kitchen.
      Laboring Over Labor: A Survival Must for Restaurants
      Finding quality employees is one of the biggest industry challenges.

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      Smart Chain Reports

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      Ink Link Marketing

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      CapitalSpring

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    Subscribe To QSR

    • Magazine
    • Renew
    • Update Your Address
    • E-Letters
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    Food

    • Beverage
    • Breakfast
    • Burgers
    • Desserts
    • Health & Wellness
    • Marc Halperin: Resident F&B Expert
    • Menu Innovations
    • Pizza
    • Sandwiches

    Operations

    • Back of House
    • Business Advice
    • Charitable Giving
    • Customer Experience
    • Design
    • Drive Thru
    • Employee Management
    • Legal
    • Ordering
    • Outside Insights
    • Restaurant Operations
    • Start to Finish: What Inspires Execs
    • Sustainability
    • Technology

    Growth

    • Consumer Trends
    • Emerging Concepts
    • Fast Casual
    • Finance
    • Franchising
    • Marketing & Promotions

    Reports

    • QSR 50
    • Drive-Thru Study
    • 40/40 List
    • Best Franchise Deals
    • Download Center
    • Franchise Opportunities
    • Find a Supplier
    • Sitemap

    Events

    • Webinars
    • Fast Casual Meet Ups
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