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How to Become an Elite Restaurant Brand
Dreaming of your brand joining the QSR 50? These three milestones will help get you there.
Why Restaurants Should Embrace Smaller Portions
Operators shrink portions to satisfy health- and price-conscious consumers.
6 of the Healthiest Ethnic Cuisines
Menu innovators take a closer look at the ingredients and dishes common in healthful ethnic cuisines.
Fast Casual Makes its Dinner Push
Fast casual 2.0 chains are going after the evening daypart with an arsenal of plated meals, craft beverages, and linger-worthy ambiance.
Shipping Containers Make a Comeback in Restaurant Design
Despite a number of challenges, brands are once again exploring shipping-container design for new restaurant construction.
6 Tips for Entering a New Market
It's the biggest decision start-up operators have: where to expand when their hometown is just too small.
5 New Industry Buzzwords You Should Know
Brands turn to new better-for-you buzzwords to differentiate themselves in a quickly growing category.
How Healthy Pizza Became a Reality in Quick Service
Pizza brands are finding ways to deliver the cleaner ingredients and better-for-you options customers are craving.
Tech Marks the Spot
Restaurants experiment with beacons, geofencing, and other location-based technologies to upgrade their marketing and operations.
Can Higher Wages Work?
With minimum wages on the rise and new overtime legislation soon going into effect, restaurants are searching for ways to pay more—and still make a profit.
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Au Bon Pain's Pumpkin Menu Launching August 29
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Capriotti’s Targets Mid-Atlantic for Major Expansion