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A Growing Trend
Vegetables aren’t limited to playing second banana on today’s menus.
South of the Border
Three levers limited-service chains can pull to capitalize on consumers’ love for Latin flavors.
More than Meets the Iron
Waffles emerge as platforms for culinary creativity.
The Side Takes Center Stage
Dressing up salads for their role as star attractions.
Fusion Without Confusion
Tips for combining ethnic cuisines creatively.
Opportunities abound to innovate with novel, healthier oils and other “good” fats.
Chicken of the Z’s
How seafood could help chains win over a new generation of diners.
Does the raw food movement have anything to teach quick-serve concepts?
More Cluck for the Buck
A few ways to make utilitarian chicken fun again.
Break Out the Box
Introducing a few different takes on boxed take-away lunches.
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START TO FINISH: WHAT INSPIRES EXECS
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Ingredients & Dayparts
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Wienerschnitzel Brings Back Fan-Favorite Pastrami
Free Burritos, Employee Incentives Part of Chipotle Turnaround
Topper's Creamery Offers Franchising Guarantee
Newk's Serves Up Seafood Specials for Lent
Jack in the Box Issues 'Declaration of Delicious'
Naf Naf Grill Serves Up New Couscous Dish
Starbucks Serves Trio of Molten Chocolate Specials
Fuzzy's Offers $5 Burrito & Drink Combo
Sonic Adds Green Mountain Coffee to All-Day Breakfast
Arby's Dallas Franchisee Now Targets Houston
Ones to Watch