Articles from the July 2015 issue

Young QSR diners look for more premium and bold flavors like high quality seafood dishes.

How seafood could help chains win over a new generation of diners.

QSR brands release high tech signage and menu boards to illustrate nutritional information.

The food industry is changing—and so must your signage.

QSR brands must adapt new technology tools to improve business potential.

Three trends that will come to define the industry.

Seafood gives operators a versatile protein that has a sustainable, healthful halo.

Starbucks’ “Race Together” initiative may have flopped, but the conversation around diversity isn’t going away.

Jason Henderson / Vice President of product innovation, Captain D’s

For the Capriotti’s Sandwich Shop CEO, being a franchisee wasn't enough to fulfill his love for the brand.

When properly used, zone merchandising makes every second count.

How three brands are getting ahead of minimum wage increases.

Operators seek a shared vision when selecting the right private equity partner.

Delivery services are springing up around the country, giving operators a new sales channel—if it’s right for their brand.

Former McDonald’s execs serve up better-for-you fare—just don’t call it “health food.”

Technology veterans are all about disruption. Now many tech players are turning their attention to the restaurant industry.

Federal agent-turned-franchisee Audra de Vera says treating the business like an open-case file can lead to future success.

The cofounder and former CEO of AOL talks about the food-tech crossover and how innovators are changing the industry for the better.

Expanding your franchise portfolio? These 12 brands should be the first you look into.

Literacy programs bolster business and foster positive outcomes for future generations of quick-service customers.

A democracy of data for the quick-service restaurant industry.