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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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Kitchen Fund Invests in The Hummus and Pita Co.
Zaxby’s Promoting Grilled Cobb Zalad This Spring
A Bold New Era Begins at Carl's Jr. and Hardee's
Chicken Salad Chick Opens 5th Location in Tennessee
Same-Store Sales Down 7.4 Percent at Sonic
Marco’s Pizza Names Marketing Innovator CMO
Starbucks Meets Goal of 10,000 Military Hires
Report: Starbucks is The Most Talked About Brand in the Business
UNC, South Carolina Fans Get a Free Taco at Tijuana Flats
Pokeatery Launches Pokecado Toast as New Menu Item