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For Restaurants, Quinoa is Just the Beginning
Quinoa’s breakout leads operators to seek other grain options.
Inside the Rapid Rise of Regional American Cuisine
Regional American cuisine lets limited-service restaurants tell a compelling food story.
How to Get Creative with Breakfast
Consistency is the norm when it comes to breakfast, but creativity can fuel brand excitement, growth.
Why Clean Label is Here to Stay
Operators are answering customers’ calls for clean-label foods with fewer additives and preservatives.
How Millennials' Love for Customization is Changing Quick Service
Updated build-your-own efforts can attract younger diners into your restaurant.
Drinks On the House
Brands are making more beverages in-house, allowing for more menu creativity.
Quick Service’s Push for Healthier Cooking Oils
Operators make a healthier choice with their cooking and frying oils.
Middle Eastern Cuisine Makes its Move
The popular cuisine is emerging from the shadow of Mediterranean’s success.
Plant-Based Proteins Emerge in Quick Service
Looking to appeal to a younger demographic, operators can now reach for a new tool in their healthful-eating toolbox.
With Plated Dishes, These Brands are Fine While Fast
Plated dishes with an entrée and sides used to be relegated to casual and fine dining. Not anymore.
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