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Bringing the Juice
Health benefits help provide interest in juice drinks and smoothies.
12 for ’12
The biggest stories that shaped the restaurant industry this year.
Meet Your Consumer
The U.S. continues to be a melting pot of age, race, and status—and so does your consumer.
Baked breakfast items proliferate as consumers seek grab-and-go options.
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.
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Grabbagreen Opens 2nd Tennessee Location on Music Row
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Papa John's Opens First Restaurant in Poland
Finish Your Week with QSR’s Editors!
Krispy Kreme Letting Guests Vote on New Glazed Flavor
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