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Souping Up the Menu
Quick serves that dive into the soup category will find it can boost check averages and loyalty—if it’s done right.
Bringing the Kitchen Back to Life
It’s sensible to open your operation in an existing building, if only for the savings you can get from retrofitting the kitchen.
Off the Menu
Popeyes Louisiana Kitchen’s head chef, Amy Alarcón, dishes about menu innovations, competition, and overcoming the Popeyes Paradox.
Fire Up the Grill
The success of KFC’s Kentucky Grilled Chicken signals that grilled menu items could be taking over for fried food.
Raising the Salad Bar
Innovative additions, broader selections, and a renewed interest in healthy food options are drawing consumers back to the salad bar.
Altering a signature menu item brings certain risk and also potential rewards for quick serves.
This Wisconsin-based pizza-and-salad concept has three locations in the Milwaukee area and a fourth set to open sometime this quarter.
Three fine-dining guys from Los Angeles set out to create a salad quick serve. See what they came up with here.
Although sales have slowed in recent years, innovation—from sophisticated flavors and health-infused benefits to quicker brewing methods and the green effect—has the tea category poised for a strong comeback.
The Duffeyroll Café
The word “Duffeyroll” has become part of the vernacular in Denver, and Nick Ault, president of the Duffeyroll Café, would like to spread the word to other parts of the country.
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