Articles from the December 2013 issue

Quick serves can expand side dish options by looking beyond the fried potato.

Turning accompaniments into accomplishments to complete a meal.

An industry analyst’s take on restaurant trends we should expect in 2014.

Airport locations can put your brand in front of millions of potential customers, but these locations have a host of unique challenges.

New fried sides give customers a wider variety of options to go with their entrée.

The biggest lesson I learned about hospitality in 2013.

The green movement isn’t losing steam; it’s just evolving. Here’s how operators are trying to refocus sustainability for the future.

Hawaii-based burger joint brings made-to-order creations to the mainland.

BurgerFi franchisee Jim Pagano built his restaurant into a top-performing unit while investing in several charitable organizations.

Employee training programs ensure quick serves are prepared for medical emergencies.

How CEOs successfully transition from one brand to another.

Experts weigh in on the past year’s ups and downs at the Golden Arches—and what they suggest for the future.

By using tools widely available on the Web, operators can better manage their online presence without exhausting themselves.

Marketing and product moves from these quick serves kept the industry buzzing this year.

Toast Café uses brunch menu as growth driver.

Brand websites do as much for marketing as restaurants do, making online upgrades a high priority for operators.

Today’s top female executives share the five best lessons they’ve learned throughout their careers.

How Lion’s Choice kept its loyal customers during a change in ownership.

New York City concept offers handcrafted hot dogs made with sustainably raised meat.

Nine stories that shook up the limited-service industry in the last year.