2017 Media Information


QSR® as a magazine and leader of an industry segment encompasses far more than simply traditional fast-food brands. Viewed more broadly, the quick-service segment is about limited-service restaurants, and QSR is the authoritative voice of limited service in all its forms, from fast food to fast casual to snack and beverage concepts and all points in between.

What’s more, QSR is always on the cutting edge of limited-service growth. Case in point: we have identified and provide heavy coverage of a new segment we call Fast Casual 2.0 that will change the industry as much as legacy fast-casual brands did.

And they won’t do it by following the traditional rules. Fast Casual 2.0 brands tend to be more chef-driven, with a focus on an overall experience rather than just the value of what they offer—and that generally includes an enhanced beverage program with beer and wine. Growth strategies are tempered, with new-unit expansion and profits becoming secondary ambitions to other long-term goals like community development and an investment in suppliers and vendors.

You can count on QSR to stay on top of trends in Fast Casual 2.0—and all the forms the limited-service restaurant industry takes.

Covering Chains and Independents

77% of readers are affiliated with chains

23% are independent operators


77% plan to open additional units of an existing brand or buy into a new brand in the next year

High Leverage

$10.0 million is the average annual F&B purchase

$16.3 million is the average annual F&B sales

*Source: 2015 QSR Reader Study, conducted by Lewis & Clark Research in July 2015

Is QSR What You
Think It Is?

From operation type to business practices, our readership might surprise you:


operate quick-service restaurants


operate fast-casual restaurants


ice cream/dessert/
snack brands


operate coffee/beverage brands


have added elements of fast-casual operations
(made to order, fresher ingredients, better décor) in the past year


provide outdoor dining space; 41% of these say outdoor seating drives sales


use local sourcing


serve beer or wine