Articles from the December 2014 issue

Quick service brands innovate soda beverage menus to differentiate product mix.

Operators play with technology, craft procedures to make stand-out soda.

Included in Pizza Hut’s recent brand reboot was a Skinny Slice pizza, which uses a thinner crust.

Quick service restaurant brands hire and train employees to offer great customer service.

These five common ingredients are found in some of the industry’s most successful customer-centric brands.

Naysayers have doubts about alcohol service in limited-service settings, but many fast casuals are partying on.

Health-care reporting provisions take effect for small businesses in January.

Owner and founder of Pitfire Artisan Pizza talks about how he went from catering to Steven Spielberg to helping revolutionize the pizza industry.

What kind of changes will QSR cover in the next 200 issues? Here’s where experts expect the industry to go.

Newk’s Eatery got behind ovarian cancer research when one of its own was diagnosed with the disease.

This Alabama-based concept offers numerous takes on a Southern comfort-food classic.

The top players from a busy year in quick-service news.

November comparable sales were worse than expected. So what’s wrong with McDonald’s?

Limited-service brands gamble on casino locations.

A look back at moments from QSR’s first 200 issues.

Dunkin’ Donuts franchisee Vik Patel shares how he transitioned to the full-service segment with a craft-beer brand.

Brands consider how employee appearance reflects company.

The stories that made this year one of the most eventful in industry history.

Atlantic City, New Jersey, restaurant dishes up both sweet and savory fare with unique presentations.

How a market-based pricing approach could prevent you from leaving dollars on the table.