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• Pucker Up Tart cherries gain popularity on quick-service menus. By Jamie Hartford
• Quick-Service Delivery Late-night delivery services bring in new business. By Mark A. DeSorbo
• Updating LEED The U.S. Green Building Council is changing LEED requirements, and restaurants could benefit. By Jamie Hartford
• Healthy Quick-Serve Gets Greener Health Food Hut, Inc. signs 182-restaurant deal with 1 Smart Duck Management Group, using the iBuilding concept. By Mark A. DeSorbo
• Eat More Pizza Chick-fil-A's founder and CEO has opened a new restaurant concept in the challenging pizza segment, with no plans for growing beyond one location. By Jamie Hartford
• Yoshinoya Begins U.S. Franchise Expansion The Japanese quick-service restaurant chain maintains its 19th-century roots as it moves eastward from California. By Mark A. DeSorbo
• Restaurants Battle Rising Food Costs Weathering food price storms might mean restaurant operators need to change their distribution and purchasing habits. By Mark A. DeSorbo
• Moving On Up Fast-casual concept Calistoga Bakery Café is heading across state lines, but will the economy foil its plans? by Jamie Hartford
• Controversy for Olympic Sponsors Corporate sponsors for this year's Olympics, including several of note to the restaurant industry, find themselves in a tough spot. By Jamie Hartford
• Southern-Style Goes Mainstream Why we’re seeing more Southern-style chicken offerings on the market. By Mark A. DeSorbo
• Targeting Sodium Why salt is coming under fire. By Jamie Hartford
• Bakery-Cafés Round Out Quick-Serve Portfolios Segment remains underdeveloped opportunity for foodservice. By Mark A. DeSorbo
• Breaking Out Jody Maroni’s Sausage Kingdom is going mainstream with its first traditional location. By Jamie Hartford
• PETA’s Shareholder Influence By talking directly to quick-serve’s shareholders, the People for the Ethical Treatment of Animals hopes to influence how the industry does business. By Mark A. DeSorbo
• The Cost of a Recall Outbreaks of food borne illness are a real threat to quick-serves, and often through no fault of their own. By Jamie Hartford
• Health, Value, and Humor Work Best for Attracting Customers New audit breaks down which advertising strategies yield stronger customer connections. By Mark A. DeSorbo
• Fuddruckers Lightens Up New, healthier burger options are the base for the chain’s Lighter Options Menu. By Jamie Hartford
• Tomato Troubles Things are heating up between Burger King and the Coalition of Immokalee Workers. By Jamie Hartford
• Culver’s ButterBurgers Reaches Out to Disabled Patrons Culver’s new OrderAssist system gives better drive-thru access to hearing impaired community. By Mark A. DeSorbo
• Commodity Price Hikes Impact Quick-Serves Bakery/cafes, in particular, are being affected by rising grain prices. By Mark A. DeSorbo

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