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.
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.
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.
The brand that helped launch the fish-taco craze is still going strong.
Less than two years after it opened in Ohio, Chipotle's burger joint is kaput.
How Church’s Chicken pairs its fried chicken with unique sides.
Brands once again turn to value menus to attract customers. But is it still the best strategy?
Let these three outside-the-box sides from around the industry give you some inspiration for your own side menu.
French fries may dominate the side menu at most quick serves, but new ingredients, toppings, and platforms are reinventing the category.
In our second-annual 40/40, we offer a completely fresh set of 40 fast casuals with the potential to be the next big thing.
Premium coffee is more accessible and in demand than ever before, leaving both customers and operators with a plethora of coffee options.
These drinks take flavor inspiration far beyond the typical cup of coffee.