Articles from the April 2016 issue

US fast food restaurant chains develop menu ideas from historic global meals.

Cuisine from Europe and Latin America continues to make an impression in U.S. restaurants.

Major QSR chains develop new menu items with Europe and American cuisine in mind.

How to adopt forms and flavors from both old- and new-world cuisines.

San Francisco based fast casual taco joint features beef tongue on popular menu.

Beef tongue in a taco? At the San Francisco taqueria Uno Dos Tacos, it's not weird at all. Chef Luis Flores explains.

In a battle for market share, many quick serves are looking to deepen inroads into the traditional dayparts with a host of strategic efforts.

Bankruptcy may conjure images of financial ruin, but it can offer a rare opportunity to reboot the brand.

A corporate marketer turned builder brings his construction savvy and DIY mentality to fro-yo franchising.

Online advertising helps operators reach niche customers.

Think culinary innovation is limited to full service and fast casual? Think again. These five chefs are rewriting the rules of menu development.

What do you get when you combine Canadian poutine with Southern barbecue? Chicago's Q-Tine set out to discover—with winning results.

Integrated tablet technology allows operators to run their restaurants from any location.

Charley Shin, founder and CEO of Charleys Philly Steaks and Bibibop Asian Grill, explains how a life lived in restaurants has encouraged him to set franchisees and employees up for success.

Even in a smartphone era, touch-screen kiosks give brands a fun, efficient ordering innovation.

Chef Nate Weir gives us a look inside his R&D process at Fast Casual 2.0 Modern Market.

Limited-time and seasonal offerings can spice up the menu and gauge customer interest in new flavors.

Chefs explain the five ingredients necessary to serving top-shelf food in a fast-casual environment.

This Austin, Texas, food truck–turned–brick-and-mortar chain serves high-quality, no-frills tacos.

Plant-based concepts and specialty menus are no longer raising eyebrows, but appetites.