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• From Bail Outs to Burgers One unlikely result of the recent financial crisis is a swell of ex-bankers trying their hands at running quick serves. By Jordan Melnick
• The McDonald’s $3 Strategy In the wake of the recent recall of 12 million Shrek glasses, McDonald’s tells QSR why its paying customers to bring the items back to stores. By Sam Oches
• Wendy’s to Launch New Salads It’s out with the old and in with a new, premium salad line at Wendy’s. And if test markets are any indication, the roll out will be a consumer hit. By Barney Wolf
• Will the oil Spill Affect Your Menu? It’s not just BP execs and politicians who are scrambling to clean up the Gulf Coast oil spill. By Carolyn Surh
• The Midnight Mistake Late-night menus are all the rage, but don’t underestimate your night-time diners. They’re looking for value, too. By Robin Van Tan
• Take Time to Smell the Burgers White Castle’s latest antic is a burger-scented candle, and it’s flying off the shelves. By Jordan Melnick
• Could a Salt Mandate Be Next? Restaurants are doing all they can to stop federal regulations of salt from becoming a reality. But is it working? By Jordan Melnick
• Summer Staffing: It’s Not Too Late When school lets out, and the tourists come to town, how do quick serves adjust? By Robert Lillegard
• FDA Overhaul Postponed The FDA Modernization Act would give the administration the power to recall tainted foods, but it’s been pushed down the legislative agenda. By Jordan Melnick
• Boy-Friendly Cupcakes, Really. Butch Bakery is capitalizing on the snack’s popularity, and eyeing the male market with cupcakes complete with rum, brandy, and whiskey. By Jordan Melnick
• Bob Evans Competes with Retail Extending menu items into retail doesn’t have to involve a grocery or convenience store, Bob Evans is taking the concept of retail into its own stores. By Jordan Melnick
• Jumping Into Lunch Traditionally a dinner-focused restaurant, Boston Market is taking its recently tested lunch menu systemwide in the summer. By Barney Wolf
• Health Care Passed. Now What? Despite opposition from industry leaders, health care reform is here and has many wondering what the legislation means for their restaurants. By Jordan Melnick
• NYC Restaurants Come Clean New York City’s new requirement for restaurants to post sanitation grades is garnering mixed feelings from consumers and operators. By Jordan Melnick
• Mobiles Find It’s a Bumpy Road Thinking of tapping into the trendy food-cart craze? Here are a few points to consider. By Jordan Melnick
• Attack Ads Aren’t Just For Politicians Quick-serve chains are taking to the airwaves to dog on competition and to steal market share. By Jordan Melnick
• BK Franchisee Speaks Out Owner of 312 Burger Kings says the company is paying a steep price for “extreme affordability.” By Peter Romeo
• Will Diners Pay for Tap Water? UNICEF hopes so. The organization’s Tap Project asks restaurants to raise money for water accessibility across the globe. By Jordan Melnick
• The End of the Ketchup Blister Pack Heinz redesigned its classic quick-serve ketchup packets for the first time in nearly 50 years. By Robin Van Tan
• Who Dat Culinary Leads Nation Before Louisiana’s big win in Miami, the state won another, less publicized, title this month. By Jordan Melnick

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