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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.
A Sip in the Right Direction
Brands are turning to healthful beverages to quench consumers’ thirst for better-for-you products.
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The Flame Broiler Expands in LA with Highland Park Store
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Tacos 4 Life Grill Headed to North Carolina
The Carving Board Signs First International Franchise Deal
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A Grabbagreen Store Grows Hydroponic Vegetables
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Fazoli’s Reports 17th Consecutive Quarter of Growth
Church’s Chicken Hires New VP of Franchise Development