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How to Make a Kids’ Menu
Why the old strategy just isn’t going to cut it with today’s youngest diners.
Why Chicken Really Belongs on a Stick
A healthy, portable, multiethnic alternative to fried chicken is simple.
Snacks That Last
If quick serves offer customized snacks at the counter that consumers can take home, the grocery brands may be in for big competition.
Tap into Beer, Wine
What could your brand do with beer and wine? Consumers may finally be ready to answer that question for you.
Blister Packs are Overrated
Despite the industry's endless upgrades, chains are still holding onto the outdated, and unoriginal, blister pack. There's a world of flavor out there, why not take advantage of it?
Cheese Is a Game-Changer
Consumers have long eaten cheesy, yet meatless, entrées. Why not leverage cheese’s appeal to draw vegetarian and health-minded customers?
From Dawn to Dusk
The jump from breakfast to dessert isn’t as far or hard as you might think. Quick serves can easily and effectively deploy breakfast-time treats as post-dinner indulgences.
Global options offer endless opportunities to reinvent a lunchtime staple.
Fire in the Belly
How to give guests the thrill of grilling without the open flame.
How to use beverages to tap into Gen Y’s insatiable thirst for variety.
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Pie Five Shutters Restaurants in 3 Markets
Beehive Kitchen Makes its Debut in Fort Lauderdale
Cowboy Chicken Rolls Out New Mobile App
Dunkin’ Brands’ CFO is Leaving the Company
Capriotti's Sandwich Shop Opens First Location in Indiana
Sonic's Lil’ Doggies and Lil’ Chickies are Back
Dunkin' Unveils Spring Flavors, Including Coconut Crème Pie
Grabbagreen Joins Forces with Action for Healthy Kids
Pie Five Pizza Introduces the Spicy Pie-Ferno Pizza
Church’s Expands Partnership with No Kid Hungry