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The Meat of It
Beef reigns supreme, but other proteins are making inroads at burger chains.
Cuisine from Europe and Latin America continues to make an impression in U.S. restaurants.
Customization and convenience are key to the growth of bowl options.
Bitter, sour flavors help bring harmony to menu items.
Increased interest in clean and fresh dining boosts veggie options.
Some Latin Love
Cuisine from South and Central America and the Caribbean provides plentiful menu opportunities.
The Top Stories of 2015
The biggest news of the year in the quick-service and fast-casual industries.
Waffles find a place on the menu beyond breakfast.
Using a variety of lettuces for salads gives operators plenty of room for innovation.
Putting It All Together
Fusion provides chefs, operators with a path for innovation.
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Marc Halperin: Resident F&B Expert
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Potbelly Opens Second Toledo, Ohio, Location
Pieology Opens New Pomona, California, Unit
La Madeleine Opens New Store in Lubbock, Texas
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The Competition for Summer Staff Heats Up
Vollrath Debuts New Serving Equipment at NRA Show
Taco John's Awards Top-Performing Restaurants
Ones to Watch