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Submit for the 2024 QSR 50

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Why Disregarding Digital ADA Compliance Could Cost Brands More than Litigation

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Why ‘Frequency’ Will Be the Key to Restaurant Loyalty in 2024

CAVA’s 2023 target is to place 75 percent of its GMs from within.

CAVA CEO: Restaurants Will Return to ‘Human-Based Hospitality’

Decades after opening, Pappasito’s continues to provide superior flavor, freshness and presentation that guests won’t find anywhere else.

Pappasito’s Cantina Hosting 40th Anniversary Celebration in October

Captain D’s has three Express locations open and a fourth slated for the first quarter of 2024.

Welcome to the Rise of Drive-Thru-Only Restaurants

A good start determines the finish.

Maximizing Busy Restaurant Periods with a ‘Hot’ Shelf Strategy

The Whopper is under the spotlight these days at Burger King.

For Burger King, a Reset, then a Revival

Subway recently took its rewards program to tier-level status.

For Restaurants and Loyalty, it’s Now a Race to the Top

Updating the drive-thru window with a door-window hybrid solution will not only optimize service but completely redefine the drive-thru experience.

Driving the Future: Reimagining the Drive-Thru Model

McDonald's and other leading quick-serves have already seen trade down during inflation from some full-service categories.

Will Student Loan Payments Sour Restaurant Spending?

The physical and digital spaces within restaurants are no longer separate.

Why the Future of Fast Food is ‘Phygital’

Even though restaurant operators hire more people, they also lose more than the national average.

How Quick-Service Restaurants Can Excel at CX, Even With Limited Staff

Shake Shack earned high marks according to customers.

Ranking the Top Fast-Food Chains by Guest Satisfaction

McAlister's has promoted the Tea Pass during their annual Sweet Sips Tea Fest, which includes Free Tea Day.

How Subscription Loyalty Programs Maximize Guest Satisfaction

"The timing couldn’t have been more relevant as we continue our journey of reigniting growth and new franchise development for Lee’s."

Lee’s Famous Recipe Chicken Rebrands with a Modern Vibe

Inspire Brands CEO Paul Brown says one of the company's keys to integrating brands was to remove the guardrails to innovation.

Inspire Brands and the Making of a Restaurant Group Unlike Any Other

Starbucks last year teamed up with Volvo and the EV infrastructure company ChargePoint to install charging stations at its parking lots along a 1,350-mile route from Denver to Seattle.

Can Fast-Food Restaurants Surge America’s EV Charging Network?

gusto! is looking to double its footprint in the next three years.

gusto! is Building the Human-Connection Restaurant Brand

Dutch Bros recently rightsized its program by adjusting it to focus on individual experiences.

How to Right Size Your Restaurant’s Loyalty Program

More direct orders mean more control over customer relationships, improved profitability, and a direct line to customer feedback.

Enhancing Restaurant Profitability: The Role of Revenue Management

Domino's, which once cringed at the idea of partnering with aggregators, signed a deal after experiencing significant delivery struggles.

After Resistance, Domino’s Signs Global Deal to Offer Third-Party Delivery

You can get to know your customers at a granular level with streamlined data.

How to Bridge the Gap Between In-Person and Digital Restaurant Experiences

Taco Belly's Defy redefined contactless dining for a new generation.

It’s Time to Revisit the ‘Restaurant of the Future’

Color is also a huge influence on our senses, affecting our visual perception, emotions, behaviors, and even triggers our appetite.

Compelling Restaurant Consumers Through Sensory Connections

PDQ, a Florida-based fast-casual chicken chain, has concession stands throughout the Southeast, including in its home market of Tampa.

The Future of Concessions is Already Here

Many quick-serves, like McDonald's and Grimace, look to their history to bring back nostalgic icons to excite consumers and entice purchases.

Fast-Food Brands Tap into Emotional Connections

Created to reduce complexity in the kitchen and help crew members execute at a higher level, the simpler menu features the all-new, hand-breaded Bo’s Chicken Biscuit for breakfast and Bo’s Chicken Sandwich and Bo’s Chicken Tenders for lunch and dinner, with no bone-in chicken. The menu change is for new market growth; legacy stores aren’t removing bone-in chicken.

Ready to Grow Again, Bojangles is Going All-In on Experience

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