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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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START TO FINISH: WHAT INSPIRES EXECS
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Ingredients & Dayparts
Marc Halperin: Resident F&B Expert
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Free Shake Shack Delivery, Burgers Available from Postmates
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Firenza Pizza Sets Date for San Antonio Opening
Erbert & Gerbert’s Bolsters Marketing Team
Techknow Introduces Wireless Timer for Quick Service
Dickey’s to Open Soddy Daisy Location in Spring 2018
Cheetos Popcorn Coming to Regal Cinemas Everywhere
Arby’s Adding 50 Restaurants in Egypt
Wayback Burgers' Stocking Stuffers Now Available
Jersey Mike’s Manager Opens First Restaurant in Valencia