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    Kathy Hayden

  • Major QSR brands roll out new salad dressings to improve flavor and health factors.
    Toppings and dressings give operators limitless options for creative salad combinations.
    QSR brands develop new menus with healthier protein options for diet crowd.
    Lean protein options expand as more consumers seek high-quality, energy-sustaining calories.
    Quick service operators offer alcoholic beverages to eliminate customer veto vote.
    Naysayers have doubts about alcohol service in limited-service settings, but many fast casuals are partying on.
    Quick service restaurant brands add nutritious items like kale to improve menus.
    Customers say they want healthy, but think healthy is synonymous with tasteless. What is an operator to do?
    Two Fiesta Restaurant brands leverage resources for expansion in Southeast.
    Fiesta Restaurant Group’s sister fast-casual brands, Pollo Tropical and Taco Cabana, work their way across the South with authentic Latin American flavors.
    Breakfast quick service restaurants add new food options for later snacking.
    As breakfast wars rage on, some morning-focused operators are expanding the battle into the afternoon daypart.
    Fifteen brands knocking on the QSR 50’s door.
    Fast food yogurt brands grow beyond dessert market with fresh offerings.
    Frozen-yogurt brands diversify to combat market saturation.
    Quick service restaurant menu boards reflect demand for visual information.
    Experts share their advice on making the most of drive-thru menu strategies.
    Quick service restaurants lower sodium levels to offer healthy menu options.
    Operators take “stealth health” approach to cutting sodium levels.
    Once confined to fine dining, lobster finds success in quick service.
    Once confined to fine dining, lobster finds success in the national quick-service industry.