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The 2011 QSR 50

This year's biggest brands, boldest moves, and top burgeoning brands all in one place!

QSR News

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QSR 50 Profiles	Segments
The Charts	Burger	Pizza/Pasta
Top 50	Sandwich	Chicken
Top 50 by Units	Snack	Asian & Seafood
Video Report	Mexican

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Menu Innovations

A Coronavirus Opportunity for Restaurants: Off-Peak Hours

Can Family Meals Bridge the COVID-19 Gap for Restaurants?

What's the Deal with Wendy's Beef Supply?

Drive Thru

Portillo's drive thru employees pose for a photo.

Portillo's Has Doubled Down on Drive-Thru and Delivery, and It's Working

Starbucks Shuts Cafes Nationwide for at Least Two Weeks

Trump Encourages Fast-Food Brands to Keep the Drive Thru Open

Employee Management

A Taco Bell employee takes an order at the register.

Restaurant Industry Gained 1.4 Million Jobs in May

Young Restaurant Leaders on the Rise

Restaurants Get a Lifeline with PPP Loan Forgiveness Changes

Fast Casual

Potbelly’s Sales Improve as Permanent Closures Loom

How One Black Restaurant Leader is Coping with America’s Racial Crisis

This Hot Chicken Joint is America’s Top Emerging Chain

Consumer Trends

Super premium fast food restaurant chain Starbird offers high quality chicken.

A CEO’s 5 Takeaways on What Works Post-Pandemic

Customer Concerns as Restaurants Reopen: Where to Start

Is COVID-19 Going to Accelerate the Ghost Kitchen Craze?

Franchising

Chicken Salad Chick serves grab and go menu items during coronavirus outbreak.

Your Best Innovators Right Now Could Be Your Franchisees

How Edible Pivoted to Serve Customers During COVID-19

Tropical Smoothie Cafe Puts Franchisees, Community First During Crisis

Fast Food

A Luby's restaurant storefront.

Luby’s Plans to Sell its Assets

Dunkin’s Sales Increase, Shift from Breakfast Daypart

Restaurant Leaders: We Must Be Part of the Solution

Customer Experience

McDonald's happy meal.

Why Brand Identity Has Never Been More Important for Restaurants

3 Ways Restaurants Create Customer Engagement During COVID-19

Sales are Up 20 Percent, But Marco’s Isn’t Sitting Back

Emerging Concepts

Wing Zone is Winning by Controlling the Delivery Experience

Pandemic or Not, Dave’s Hot Chicken is Growing

2020 Future of Fast Casual Report: Asian & Barbecue

Marketing & Promotions

Computer on a wooden table at a coffee shop.

How Restaurants Should Communicate Reopening with Customers

7 Ways to Take Down the Third-Party Marketplace

Zaxby’s COVID-19 Response: Keep it Real

Restaurant Operations

A McDonald's employee puts two bags of food on a counter.

How to Ace Third-Party Delivery in a Pandemic

Delivery and Online Ordering Partnerships are Essential Right Now

Data-Driven Decisions Will Help Restaurants Navigate COVID-19 Recovery

Business Advice

Open sign hangs on a window of a shop.

Reopening Considerations for Restaurants and Bars

COVID-19 and Business Insurance Claims: 3 Important Questions for Restaurants

What’s Wrong with the Food Supply Chain? It’s Not Supply

Health & Wellness

With its off-premises business hitting 30 percent of sales, Chronic Tacos is rethinking the menu and operation.

Off-Premises Menu Innovation Has Never Been More Critical

Here’s How Your Brand Should Prepare for COVID-19

Sweetgreen’s Next Big Investment

Technology

Bear Robotics.

In a Touchless World, 3D Cameras Will Make Restaurants Safer

Where Technology Fits in the COVID-19 Response for Restaurants

How COVID-19 has Changed the Off-Premises Game Forever

Finance

Popeyes exterior restaurant image.

Popeyes and its Chicken Sandwich are Still Soaring

Le Pain Quotidien's U.S. Business Files for Bankruptcy

Domino's is Thriving During Uncertain Times