How quick-serve brands are keeping up performance in the ever-busier drive thru.
The Beantown brands with the most exciting potential.
Inside the numbers driving the industry’s biggest brands.
Fresh Now features new sauces, flavors, and beverages available for customers to further customize their Subway meal.
These menu items reflect the versatility of the grill.
McDonald’s momentum, which has been surging since shortly after CEO Steve Easterbrook took office in March 2015, seems to have slowed.
Emilio Morales, director of culinary at Lemonade, explains how the brand leverages California’s bounty of fresh fruits.
Fruit gives these three dishes a sweet-yet-healthy flavor profile.
Fresh fruit finds a home at quick-serve concepts specializing in juices, smoothies, and bowls.
In honor of National Donut Day, we take a look at eight emerging brands.
North Carolina-born Duck Donuts recently signed a 10-unit deal in Chile.
Everyone’s favorite Latin import is taking on a life of its own in the U.S. fast-casual industry.
Three dishes that transport the spirit of Latin American cooking to the U.S.
The D.C.-based fast casual is dedicated to sustainability.
Jimboy’s is expanding into Southern California and testing a new menu there.
Nekter has grown to about 100 units, with plenty of expansion on the table.
According to DoorDash, the average delivery time for Chipotle orders was 34 minutes.
Steve Easterbrook has been McDonald’s CEO for three years, and his signature Turnaround Plan is already paying dividends.
The full transcript of QSR’s exclusive interview with the man responsible for McDonald’s big turnaround.
The Organic Gypsy food truck dishes fresh, seasonal ingredients.
Check out these fresh takes being served out of food-truck windows.
The food-truck segment may not have the same momentum as it did five or six years ago, but that hasn’t stopped the innovation from hurtling onward.
Ms. Cheezious offers 17 signature sandwiches.
Chipotle’s success launched a build-your-own meal boom, but not every concept is in love with menu customization.
These fast casuals are getting innovative with crowd-pleasing seafood dishes.
Operators tackle the nation’s food-waste problem, which isn’t just good for the environment—it also makes good business sense.
Chef Mark Peel has big plans for his elevated fast-casual concept.
With fast casuals diving into the fray, seafood options in the limited-service restaurant industry are going upscale.
There are now 23 trucks in 12 cities and one brick-and-mortar location in Los Angeles.