Even with a customer base made up of transient students, college towns represent a major opportunity for quick-serve operators.
A new wave of Web- and mobile-based hiring platforms are designed to decrease the restaurant industry’s notorious turnover rate.
After years of struggling, Burger King seems to finally have turned things around.
In image-based social networks like Pinterest and Instagram, restaurants now have their ideal social networks.
A former investment banker wants to make meat pies an American staple.
Smartphone technology gives businesses and consumers payment flexibility.
Embattled burger chain investing a lot of money in its future to get past its recent troubled past.
New technology helps restaurants streamline operations and make sense of all the data they’re collecting.
High oleic soybean oil should help restaurants offer customers menu items that meet the demand for better nutrition and more taste.
More airports are adding local foodservice brands, forcing national companies to adapt to each location.
Experts say beverage menus will become a key driver of incremental sales.
McDonald’s is launching its own TV channel, a sign that quick serves are ready to provide their own customized media content to in-store guests.
Brands eye roadside travel centers for growth opportunity.
Branded debit cards may be the perfect incentive for employers looking to make their rewards count among employees.
Google+ Pages let brands on the new social network, but many are still figuring out how to make it work for them.
There’s something that matters more than money when retaining employees.
The Kids Play Safe campaign is inspiring operators to properly sanitize children's areas.
The untold story of industry veteran Phil Friedman’s acquisition of Salsarita’s Fresh Cantina.
A recent study finds that Millennials may be more closely linked to their predecessors than previously believed.
Having survived one debilitating recession, restaurants feel poised to withstand another.
Food bikes are a new generation of food trucks that are cheaper and more environmentally friendly.
A proliferation of incentive programs may recruit more military veterans into the restaurant franchising business.
In just one year, Five Guys catapulted 12 spots on the QSR 50, from No. 42 in 2010 to No. 30 this year.
A new study suggests nutrition information on restaurant menuboards and websites isn’t always accurate.
New CEO Phil Friedman says he will grow Salsarita’s presence in existing markets rather than expand to new territories.
Former fast food empire is down to just two stores, but loyalists are trying to keep the concept alive.
New technology will allow quick serves to turn uniforms into interactive marketing devices.
Restaurant chains are starting to remove salary freezes in an effort to recruit and retain employees.
A new organization is trying to help professional athletes get involved with franchising.
Recent crackdowns signal to restaurant operators that the government is ready to end illegal hiring.
