Jump to navigation
Subway Stands to Win the Innovation Game
More quick serves are expanding their menus, but Subway’s new premium ingredients could bring in the most customers.
The Culinary Institute of America is a training ground for the world’s best chefs. And today more than ever, its influence is spreading to the entire foodservice world.
Thinking Inside the Box
Prepared foods provide additional revenue, marketing for operators.
Potatoes offer versatility, variety across the menu.
Chef Q&A: Todd Downs
The executive chef at Trine University through Bon Appétit Management Company has some tricks up his sleeve when it comes to potatoes.
Chef Q&A: Doug McGohan
The corporate chef of Nestlé Professional talks about dessert trends in quick service.
Innovative desserts allow guests to indulge, experiment, and share.
Using Your Noodle
Pasta and other noodle dishes provide filling, value-added options.
Chef Q&A: Lorenzo Boni
The executive chef of Barilla America discusses noodle trends and what operators today need to know about noodle development.
Putting Some Pop in Soda
Operators play with technology, craft procedures to make stand-out soda.
Subscribe to QSR
Health & Wellness
Back of House
In the Store
START TO FINISH: WHAT INSPIRES EXECS
Food & Beverage
Ingredients & Dayparts
Marc Halperin: Resident F&B Expert
Find a Supplier
Topper's Creamery Opens New Florida Location
Grabbagreen Inks New Deal for Atlanta
Students Looking for Fast-Food Upgrades on Campus
Burgerim Opens Second Montclair, California, Location
Pieology Opens First Tennessee Store, Raises $5,000
Cousins Subs Signs with Green Bay Packers for 3 Years
BOGO Wings Return to SONIC Drive-In
Restaurants One of Most Popular Industries in U.S.
Goodcents Promotes COO to President
Juice It Up! Sweetens Back-to-School with Promo