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Operators can lend a hand to the less fortunate through hiring programs and other initiatives.
A Case for Sourcing Locally
With consumers calling for more locally sourced menu items, restaurants should consider buying a portion of their foods from local farms.
Is Healthy Food Really Profitable?
Customers are demanding healthier menu options, but operators are still struggling to figure out the effect it will have on their bottom line.
How to Find the Right Market
Quick-serve real estate managers are using cloud-based technology and geographic data to help them know every detail about new markets.
Could This Be the New Menu Label?
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.
Recession Creates Two Kinds of Consumers
Research reveals that the recession created two distinct kinds of consumers. To succeed, quick serves must figure out how to satisfy both.
Micro Packaging Could Be the Future
Nanotechnology could reshape the food and packaging industries, but will quick serves get on board?
The 33 Million Ton Diet
Quick serves can go green and be more cost-efficient if they stop wasting millions of pounds of food each year.
Combating the Seasonal Swing
Quick-serve operations in tourist-driven markets must be creative to stay profitable.
Leveraging Franchisee 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.
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Denise Lee Yohn: QSR’s Marketing Guru
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START TO FINISH: WHAT INSPIRES EXECS
Women in Foodservice
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Ingredients & Dayparts
Marc Halperin: Resident F&B Expert
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