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    Jan Fletcher

  • Training programs like Goodwill's help the less fortunate learn needed skills.
    Operators can lend a hand to the less fortunate through hiring programs and other initiatives.
    Chipotle has supported small family farms with its Food with Integrity campaign.
    With consumers calling for more locally sourced menu items, restaurants should consider buying a portion of their foods from local farms.
    Moe's lowered the sodium in much of its menu, including kids options.
    Customers are demanding healthier menu options, but operators are still struggling to figure out the effect it will have on their bottom line.
    Geographic information system technology helps operators find good locations.
    Quick-serve real estate managers are using cloud-based technology and geographic data to help them know every detail about new markets.
    Some restaurants are cutting down on carbon emissions and letting customers know
    Even as they try to figure out how to be transparent about calories, quick serves might soon need to open up to consumers about their carbon footprints.
    Research reveals that the recession created two distinct kinds of consumers. To succeed, quick serves must figure out how to satisfy both.
    Jaime Grunlan's team at Texas A&M work on their thin coating polymer product.
    Nanotechnology could reshape the food and packaging industries, but will quick serves get on board?
    VG Burgers saves most of its costly organic food.
    Quick serves can go green and be more cost-efficient if they stop wasting millions of pounds of food each year.
    Popular tourist attractions have seasonal shifts in business.
    Quick-serve operations in tourist-driven markets must be creative to stay profitable.
    Schlotzsky's lends a hand to minority franchisees to encourage more diversity.
    Minority franchisees bring new opportunities to the table for quick serves, but the hurdles they face require creativity on the part of the franchisor.