Jump to navigation
Roy T. Bergold Jr.
Roy T. Bergold Jr.
Lasting Impressions from Roy Bergold
With his final column, Roy reflects on the human resources tips he’s shared for the last seven years.
Quick Service, Past and Present
Demographics have changed a lot since the early days of quick service—and so has the nature of the business.
Let’s Get Personal
Customers who can put a face to your business will be inclined to come back.
Addition by Subtraction
Sometimes the best menu strategy is the simplest.
Your Brand, Top of Mind
You’ll get the sale if your brand is the first thing customers think of when they’re hungry.
The Evolution of Quick Service
Over the years, McDonald’s constantly evolved its business model to keep up with consumer demand. In its wake is a roadmap for other brands to figure out change.
The Healthy Choice
We’ve still got a problem with portion control in the industry, and the real issue might be in the choices we offer.
Ditch the Mystery Meat
Even kids want to know where their food is coming from.
The Kids’ Meal Compromise
While some fight over what to do with kids’ meals, Roy suggests there are compromises to look into.
How PR Can Save the Day
A good public-relations plan can spread your good news—and curb the affects of bad news.
Subscribe to QSR
Health & Wellness
Back of House
In the Store
START TO FINISH: WHAT INSPIRES EXECS
Food & Beverage
Ingredients & Dayparts
Marc Halperin: Resident F&B Expert
Find a Supplier
Ben’s Soft Pretzels Expands Presence in Sporting Venues
Wienerschnitzel Franchisees Donate $50K for Literacy Project
Taco John’s Releases 'Most Original Taco' in Brand's History
Ray Allen's Restaurant Concept Coming to Hard Rock Stadium
Red Mango Chicago Franchise Owners Honored by IFA
Pieology Pizzeria Partners with Toast Restaurant POS
Fast-Casual Dim Sum Concept Expands to NYC
Report Explains What it Takes to be a Fast-Casual Leader
Smashburger Hires Fast-Casual Vet to Aid in Growth
Dairy Queen Introduces On-The-Go Snacks Menu