February 2014

    Innovative design is increasingly a hallmark of quick-serve brands.

    Within the quick-service restaurant industry, every executive has an interest in growth, innovation, and sustained success.

    Florida-based eatery adapts Mediterranean flavors to American palate.

    Considering how many food trucks have hit the streets across the U.S., Kim Baxter has plenty to brag about.

    Kick It Up a Notch

    Some like it hot. And some like it even hotter. Fiery dishes are heating up limited-service menus as operators increasingly recognize consumers’ growing interest in spicy, hot entrées.

    Their Life Depends On It

    Surging demand for dining options that are sensitive to dietary allergens has led to a change in offerings and operations for much of the restaurant industry, especially fast-casual concepts, where

    Balancing Act

    Franchisees entering the quick-service space might not need to quit their day job, after all.

    Lights, Camera, Franchise

    Outside a new Memphis-area Wingstop, a small crowd of locals gathers for a ribbon-cutting ceremony and grand opening.

    Start to Finish: Dan Cathy

    I’ve been a “lifer” with this family business called Chick-fil-A. I started visiting our family restaurant, The Dwarf Grill, nine months before I was born.

    A Sunny Forecast

    Two years after a major drought increased feed prices, restaurant operators should see relief in the year ahead and capitalize on lower prices to pad the bottom line, according to a recent report.

    Build the Buzz

    National broadcast advertising creates a large ripple effect across the country, and quick-serve brands are finding that such advertising can be useful in building demand in new and emerging market