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Are Meat Pies Just a Pie in the Sky?
A former investment banker wants to make meat pies an American staple.
Flex Casual: The Best of Both Worlds
More quick serves are entering the flex-casual market, attracting fast-casual customers by day and full-service diners by night.
The Push for Humane
As consumers become more interested in where their food comes from, quick serves are improving the humane treatment of their supply.
Market Research Tools Get Futuristic
Quick-service brands are ditching traditional market research in favor of new technologies to gather real-time customer feedback.
New Soy Oil: Delivering Health, Taste
High oleic soybean oil should help restaurants offer customers menu items that meet the demand for better nutrition and more taste.
School’s in Session for Quick Serves
K–12 schools offer companies another opportunity to show critics they’re serious about improving childhood nutrition.
Recession Creates Two Kinds of Consumers
Research reveals that the recession created two distinct kinds of consumers. To succeed, quick serves must figure out how to satisfy both.
Food Bikes Could Be Hottest New Trend
Food bikes are a new generation of food trucks that are cheaper and more environmentally friendly.
New Restaurant Trend Really Pops with Diners
Pop-up restaurants are becoming more popular in the fine-dining sector and could spread to the quick-service segment.
The Five Guys Mistake
The burger chain decided to make all its locations identical, but design firm CEO Mike Brady says that’s an out-dated strategy. Today’s consumers don’t want a cookie-cutter feel.
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