Articles from the October 2010 issue

Some casual-dining chains are offering quick-serve prototypes in an attempt capt

In search of innovation, some restaurant brands are turning to a model that mixes limited service and full service.

A range of microbrews and burgers are available at the Blazing Onion chain.

All three Blazing Onion locations serve local beers and wines from the Northwest to give customers a local flavor.

Freebirds World Burrito offers burritos, nachos, and tacos, as well as an assort

While Freebirds is quick service, each location has at least one and sometimes as many as three employees who work the dining room.

The hummus at the heart of the Nanoosh menu is made fresh without preservatives every day in house from organic chickpeas imported from Turkey.

What could your brand do with beer and wine? Consumers may finally be ready to answer that question for you.

Coke’s senior marketing manager, James Latimore, shares secrets for capturing the 13 billion servings you’re missing each year in off-premise beverage sales.

As a chain goes through bankruptcy, it’s the CEO who is tasked with stabilizing and growing the brand.

Plenty of quick serves are jumping on the green bandwagon, but when it comes to the implementation of solar power, they may want to think twice.

Leveraging social media networks to your advantage relies heavily on saying and doing the right things.

In an effort to encourage consumers to experiment with their menu, more quick serves have added a Choose Two menu option.

Marriott execs were tired of watching dining dollars walk out the front door, so they built their own fast casual.

Are you losing business to the grocery store down the street? Don’t worry. You’re not alone.

Most quick serves don’t understand that building loyalty takes more than handing out punch cards and promotions.

For this operator, there’s no doubt: Only one segment shows the most promise, and he’ll tell you why.

Top Chef Masters star Ludo Lefebvre’s new food truck is proof that mobile food concepts are catching up quickly to traditional quick serves.

By keeping staff responsible for cleanliness and sanitation, operators can avoid costly food safety mistakes.

Opening a location with a drive thru presents a new set of challenges. Architecture expert John Miologos helps you open your new window of opportunity.

The fast food industry is based on the principles of quality food served fast. So speed of service should never be axed in the streamlining process.

Craft beers help national restaurants give their menus a local feel.