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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.
The Health Paradox
Customers say they want healthy, but think healthy is synonymous with tasteless. What is an operator to do?
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King-Casey and Envirosell Create 'MenuBoard PRO'
Starbucks Helps Raise $4.5M for No Child Sleeps Outside
Cheerwine Celebrating 100th Anniversary
Dickey’s Offering 'Pulled Pork and Pigskin' for Super Bowl
Zoup! Set to Make New Jersey Debut
Chipotle Launches Online Guacamole Game
NYC's Mamoun’s Falafel Headed to Texas
Slapfish Expanding into San Diego
Domino's Raises Record $7.3 Million for St. Jude
The 2 for $20 Meal Deal is Back at Boston Market