Jump to navigation
Chef Q&A: Amy Alarcon
Popeyes' vice president of culinary innovation talks about the process of developing new chicken menu items.
Bird is the Word
Long an American staple, fried chicken today is getting more creative.
Not the Same Old Thing
Legacy quick-serve concepts blend the old with the new to revitalize their brand.
The Writing on the Wall
Experts share their advice on making the most of drive-thru menu strategies.
Start to Finish: Cheryl Bachelder
CEO of Popeyes Louisiana Kitchen
Kick It Up a Notch
Hot, spicy menu items gaining popularity among diners.
The Women of Foodservice
Today’s top female executives share the five best lessons they’ve learned throughout their careers.
Poultry Goes Premium
With sophisticated menu items, upgraded interiors, and a laser focus on the customer experience, the chicken segment is moving upmarket.
R&D Finds Its Feminine Side
Women bring fresh ideas and perspectives to menu development.
Commodities in Crisis
Last year’s historic drought is placing lasting pressures on operators as commodity prices jump.
Popeyes Dip’N Chick’n Scores Big with Fans Online
Recently, Popeyes launched its fourth limited-time offer of 2012—Popeyes new Dip’n Chick’n.
IFA Board Appoints Four New Professionals
Four leading franchise professionals have been newly elected to the International Franchise Association Board of Directors and will assume their posit...
Fast Food Still Gets the Love on Social Media
Despite the negative headlines that the fast food industry tends to generate, a new report shows that the vast majority of opinions about the industry...
Go Where the Customers Go: Popeyes Unveils Mobile Site
Popeyes Louisiana Kitchen launched a mobile-optimized site to help customers explore its menu on their smartphones and more easily find Popeyes locati...
NRAEF ProStart Training Program Crosses $2 Million
The National Restaurant Association Educational Foundation (NRAEF) announced today that it has passed the two-thirds point in its 2011 fundraising goa...
It's OK to Play with Popeyes' New LTO
Popeyes Louisiana Kitchen, a division of AFC Enterprises Inc., brings “play with your food” fun to mealtime with its all-new Rip’n Chick’n—tenders cut...
Popeyes Fires Up in July
Popeyes Louisiana Kitchen is firing up taste buds with a patriotic favorite, Firecracker Shrimp, available June 27 through July 24.
Popeyes Strips Down
Popeyes Louisiana Kitchen, a division of AFCEnterprises, announced the launch of its Louisiana Leaux (pronounced “low”) program of better-for-you menu...
Popeyes Turns Wicked This Summer
Popeyes Louisiana Kitchen, a division of AFC Enterprises, spices up the month of June and brings back fan-coveted Wicked Chicken.
Popeyes Partners with ProStart Program
Popeyes Louisiana Kitchen announced its philanthropic arm, The Popeyes Foundation, Inc., and its franchisees will partner with the National Restaurant...
Subscribe to QSR
Denise Lee Yohn: QSR’s Marketing Guru
Back of House
In the Store
START TO FINISH: WHAT INSPIRES EXECS
Women in Foodservice
Food & Beverage
Ingredients & Dayparts
Marc Halperin: Resident F&B Expert
Find a Supplier
Topper's Creamery Signs Multiunit Deal in Florida
Cousins Subs and Johnsonville Sausage Tap into Wisconsin Flavor
Habit Burger Spices up Menu with Tempura Jalapeño Charburger
Dunkin' Targets College Campuses
King's Ransom: LeBron to Endorse Blaze Pizza
Long John Silver's Fundraises for Children's Miracle Network
Captain D's Takes Heart-Healthy Stance
Uncle Maddio's Opens Second Mobile, Alabama, Unit
Krystal Celebrates 83 Years with 50-Cent Hamburger
Wienerschnitzel Raises $125,000 for Literacy
Ones to Watch