Articles from the March 2011 issue

Some fast food CEOs pocket big money, but experts say it should fit for brand.

Compensation for quick-serve executives is decided on a company-by-company basis, but experts agree CEOs should make the decision that’s best for the brand.

President Obama's health care reform bill is confusing quick serve operators.

One year after President Obama signed health care reform into law, quick-serve operators are struggling to figure out what it means for them.

Table service restaurants are struggling as they balance price and menu options.

The recession served casual-dining chains some serious blows. But quick serves and fast casuals shouldn’t get too confident. 

A 30-second spot at last month’s Super Bowl went for nearly $3 million. So why is sports marketing the largest sector of the sponsorship industry—and how can you make it work for you?

The last decade was a struggle for most major pizza players. Can the segment’s leaders reverse their falling fortunes?

Meet the women leading the biggest segment in the restaurant industry.

Former Panera CEO says the segment isn’t real, but QSR's columnist disagrees.

Sending press releases to the media shouldn’t be the extent of your public relations strategy. By drawing up a multilayered PR plan, quick serves can ensure they are portraying a positive brand image.

When operators are fully committed to cause marketing, brands become an everyday part of consumers’ lives. McDonald's did it. So can you.

New technologies have essentially killed traditional TV advertising, but an interactive solution may bring the medium some new life.

Several companies, including Domino’s and Pizza Hut, have found success in using real employees in television advertisements.

Selecting the right name is one of the most important decisions a brand has to make.

The founders of Sentinel Capital Partners discuss what to do when choosing new brands for your portfolio.

Ohio-based Asian concept pushes the healthy nature of its menu, including into area schools.

International franchise makes inroads into U.S. with customizable Asian stir-fry dishes.

The universally beloved, starchy staples can provide chains with ways to tap into several culinary trends.

Michael Szyliowicz, founder and chief chocolatier of Mont Blanc Gourmet, says it takes more than a cool drink to launch a successful specialty beverage program.