Articles from the April 2014 issue

Pork's versatility, cost effectiveness propel its addition to menus.

Pork’s versatility, cost effectiveness propel its addition to menus.

The rise in pork consumption presents quick-serve operators room to innovate.

As pork consumption grows, it may be time for quick serves to take a fresh look at swine.

Quick service breakfast competition competes for restaurant super fans.

The morning daypart is heating up, and Taco Bell is in good position to appeal to Mexican cuisine “super fans.”

Founded by the owners of The Melting Pot, this better-burger chain dishes out modern, upscale flavor profiles.

Miami, Florida–based restaurant goes big on al fresco dining.

CEO of Tropical Smoothie Café

As quick-service brands scale their business for growth, food safety can become a tricky—but necessary—piece to master.

Trademarked dishes give brands valuable name recognition.

Sandwich chain helps first-time homeowners in a southern Texas community.

A Saladworks franchisee’s dreams come true with some help from exceptional customer service.

Industry experts, nutritionists, and menu developers share ideas on how the industry can make classic fast-food dishes healthier.

Foodservice operators struggle with new healthcare legislation.

Traditional pizza concept takes a page from fast casual’s playbook.

Your website is just as important as your social media and mobile marketing.

Why mobile payments should be your brand’s top priority.

Millennial consumers may be 
affecting foodservice trends 
with their purchasing behavior, but these Millennial business 
leaders, all under 35, are really 
going to shake things up.

Red-hot just a few years ago, food trucks are entering a new maturity phase.

Strict regulations require brands to downsize operations in airport concessions.

Communal tables are on the rise in fast casuals.