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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.
A New Plan for Potatoes
In praise of the endlessly versatile, boundlessly appealing, and ever-comforting spud.
One Sweet Ride
Five dessert trends worth watching.
Taking liberties with familiar forms is the key to making noodles new again.
Learning from the Egg Cream
How to use chocolate to re-envision a classic beverage in a modern context.
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START TO FINISH: WHAT INSPIRES EXECS
Women in Foodservice
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Ingredients & Dayparts
Marc Halperin: Resident F&B Expert
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Halal Guys Opens First Brick-and-Mortar Shop
Wendy's CEO Brolick to Retire Next Year
Sonic Supports Teachers with 'Limeades for Learning'
Mamoun's Falafel Snags Bobby's Burger Palace Vet
Arby's Expands Smokehouse Offerings
Robeks Unveils 'Next Generation' Store Design
Sterling Offers EMV Chip Protection Plan
CREAM Shrinks Iconic Ice Cream Sandwich with Minis
Breakfast Booms, Thanks to Limited Service
Chipotle's Boorito Returns to Highlight 'Unnecessary' Ingredients
Ones to Watch