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I Scream for Sandwiches
One novel menu item offers the four keys to a cool dessert program.
Using Noodles as Entrées
The universally beloved, starchy staples can provide chains with ways to tap into several culinary trends.
Fine-Dining Trends that Are Headed Your Way
How to tell which high-end trends will find their way to tomorrow’s quick-serve menus.
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Despite the industry's endless upgrades, chains are still holding onto the outdated, and unoriginal, blister pack.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.
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