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Sweet and savory may be more popular, but bitter and sour provide great menu balance.
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.
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Papa Murphy’s Launches First National Advertising Campaign
Wahlburgers Headed to Asia in Major Expansion
Burger 21 Introduces Steakhouse Burger
Marietta’s 'Big Chicken' KFC Getting a Makeover
Au Bon Pain Unveils Hearty Winter Menu
Chipotle Tabs New Advertising Agency
New Orleans' Dat Dog Announces Expansion Plans
Philly’s Best Celebrating with $5 Cheesesteaks
Moe’s Original Bar B Que Celebrates 15 Years in Business
Dickey’s Offering BOGO Pound of Meat on Saturday