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Restaurant-Market Hybrids Rise in Foodservice
Counter-service restaurants add gourmet retail experiences in a bid to be more things to more people.
How to Develop a Better Kids’ Menu
Burgers, fries, and soda take a back seat to vegan chili, baked sweet potato fries, and organic milk in today’s kids’ meals.
Why the Biggest Brands Are All In On Digital Ordering
Consumer demand for convenience boosts mobile apps, kiosk tech at the major quick serves.
How Mindful Eating is Driving Quick Service
More limited-service chains are focusing on mindfulness as a way to meet consumer demand for health.
12 Things Restaurants Should Know About Activist Investors
Some 14 percent of publicly traded operations with a market value of at least $100 million have attracted an activist shareholder.
The New Approach to Dayparts
Millennials are forcing chains to look at opportunities in new dayparts.
12 Fast Food Trends for 2017
These are some of the major trends operators can expect in the year ahead.
2016: A Year in Review
As the year comes to a close, we take a look back at the biggest changes in limited service.
There's Life After Starbucks for La Boulange
After last year's closure of all 22 pastry shops, many people thought they had seen the last of the celebrated croissant-creating brand.
10 Reasons Quick-Service Brands Are Selling
More restaurants are changing hands these days. Here’s why.
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Mama Fu’s Asian House Partners with Snackbox
McDonald’s Delivery Expands Global Reach to 7,800 Stores
Capriotti’s Bolsters Team with 4 New Hires
Can Queso Win Back Chipotle Customers?
Nekter Juice Bar Debuts First Seasonal Skoop Flavor
Chipotle Addresses Recent Food Safety Scare
Farmer Boys Hosting Canned Food Drive
Arby’s Introduces Next Big Menu Add: Porchetta
Slapfish Signs Mult-Unit Deal in Northern Virginia
The Carving Board Unveils Expansion Plans for Bay Area