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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.
A Sip in the Right Direction
Brands are turning to healthful beverages to quench consumers’ thirst for better-for-you products.
When Tech and Labor Collide
Restaurants are quickly discovering that technological and mobile advancements are changing every aspect of the quick-service industry—labor included.
Can The Drive Thru Be Saved?
No, the drive thru isn’t going anywhere. But the traditional drive-thru model is up against some major threats as it moves into the future.
At the Corner
It may not have cracked the QSR 50 this year, but Corner Bakery’s ambitious growth plan should have it there in no time.
The Gold Standard
If you want to be like Chipotle—and everyone does—you just have to follow its recipe for success, which includes two main ingredients: its food and its people.
The Anti-Chain Chains
There are more differences between chain and independent restaurants than just unit count. And operators are trying to leverage them to have the best of both worlds.
Anatomy of a Marketing Campaign
A breakdown of what makes a successful campaign, as seen through the lens of four quick-service marketing efforts.
Old Brand, New Tricks
Roast beef chain Arby’s is celebrating its 50th anniversary with a major revitalization effort that gives the classic concept a fresh twist.
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