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Smoothie King’s Purpose-Driven Plan for Success
As the 44-year-old brand approaches 1,000 units, a dedication to quality and its guests is keeping the chain more relevant than ever before.
7 Questions with an Oil Expert
Zach Hovan, the corporate chef at Bunge, debunks common misconceptions about cooking oils.
Why Restaurants are Still Saying No to GMO
Amid consumer skepticism, limited-service restaurants can attract higher-income diners with non-GMO options.
How Healthy Pizza Became a Reality in Quick Service
Pizza brands are finding ways to deliver the cleaner ingredients and better-for-you options customers are craving.
Plant-Based Proteins Emerge in Quick Service
Looking to appeal to a younger demographic, operators can now reach for a new tool in their healthful-eating toolbox.
Yoga Breathes Life Into Fast Casual
Restaurants around the country embrace yoga as a critical component to their lifestyle image.
Kicking Up the Kids’ Meal Quotient
The days of fried nuggets and soda are giving way to healthier kids’ meal options.
Putting It All Out There
Quick-serve operators wrestle with menuboard optimization in light of new calorie-labeling rules.
Supersize Me Not
Included in Pizza Hut’s recent brand reboot was a Skinny Slice pizza, which uses a thinner crust.
Health and Nutrition: The State of the Industry
Industry analysts and operators weigh in on the progress of the healthy-dining movement—and what’s left to be done.
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1000 Degrees Neapolitan Pizza Now Open in Mankato
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