December 2014

    Operators work to make their soda stand out.

    “Supersize it” may have been an oft-heard phrase in the fast-food restaurant of decades past, but the menu trend pendulum has swung far in the opposite direction.

    Five common ingredients highlight top customer service programs.

    When news that more quick-serve and fast-casual restaurants were experimenting with alcohol beverage service emerged in the last decade, many operators and experts followed it with a skepticism cha

    Are You Prepared?

    Come next month, the Affordable Care Act’s (ACA) health-care reporting provision for businesses with 50 or more full-time employees kicks in.

    Start to Finish: Paul Hibler

    I never thought I would be an owner of a quick-service restaurant brand; I actually received my economics degree at Stanford.

    A Bright Future

    It’s 2029 in Albany, New York—your average American city. A family of four stops by the corner sandwich shop for lunch, and the glass doors automatically slide open as they enter.

    A Personal Connection

    When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle.

    Roll of the Dice

    Forget the classic buffet of stale, day-old fare once prevalent in America’s casinos.

    200 Ideas for 200 Issues

    The quick-service restaurant industry is always changing, and for 17 years and 200 issues, QSR has been there to write it into the history books.

    Crossing Over

    Vik Patel is a man driven by two different business passions: the fast breakfast fare of Dunkin’ Donuts and the upscale bar atmosphere of craft-beer emporium The Brass Tap Bar & Grill.