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QSR Magazine > Information for the quick-service restaurant and fast-casual restaurant industry
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Complete Collection of Features Articles
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  • The Dirty Work Achieving a high-performingbrand hinges on strong multiunit franchisees. See how some of the nation’s best are tackling the challenges that threaten to throw a wrench in their systems. Issue # 147
  • Lessons Learned Reflecting on a decade of franchisee-franchisor litigation provides important insight. What can you learn from these mistakes? Issue # 147
  • What to Do About Waste Every quick serve produces hundreds of thousands of pounds of waste annually. What are you doing with yours? Issue # 147
  • Restaurants Redefined There’s yet another industry segment on the horizon. This time it’s a result of concepts looking to blend segment lines and offer a ‘mixed service’ model. Issue # 146
  • Brewed to Perfection Craft beers help national restaurants give their menus a local feel. Issue # 146
  • The Bistro Solution Marriott execs were tired of watching dining dollars walk out the front door, so they built their own fast casual. Issue # 146
  • The Ultimate Food Fight Are you losing business to grocery store down the street? Don’t worry. You’re not alone. Issue # 146
  • Rolling in Dough Consumer demand is growing for freshly baked bread, but advances in par-baked products are offering brands more options. Issue # 145
  • Beyond Your Four Walls Carryout has always been an inherent part of the quick-service business. Some operators, however, are finding that catering is a better investment when trying to get their food out into the world. Issue # 145
  • 10 Reasons to Celebrate This year’s biggest industry milestones and anniversaries Issue # 145
  • The 30-Day Challenge Sharon Olson, president of Olson Communications, tests her will and waistline in a month-long experiment in which she only eats food from the top quick serves in the nation. Issue # 145
  • One Sauce Doesn’t Fit All Customers have been trained that they can have it their way. The secret weapon to answer their demands? Sauces. Issue # 144
  • Generation Now! You probably know one. They’re young, motivated, mobile, and ready to spend money. Issue # 144
  • The Many Acts of Domino’s Pizza Two years of reinvention, capped by the release of the chain’s new pizza recipe, has Domino’s at the fore of the segment—and sales are booming. Issue # 144
  • Subway, Unscripted Subway president Fred DeLuca started his sandwich chain 45 years ago and now opens new restaurants at the pace of one every eight hours. What does he know that you don’t? Issue # 144
  • Low-Calorie, High Profits Thanks to the federal menu-labeling requirement, quick serves are revisiting their dessert menus, looking for ways to offer healthier options. Issue # 143
  • Your Top 40 Hiring Questions Answered in 40 words or less. Issue # 143
  • Quick Service in 2060 The economic roller coaster of the last 18 months reminded every brand in quick service that survival is not guaranteed, and QSR is taking this new thinking as an opportunity to look at life after the recession—way after. Issue # 143
  • The Man with a Plan Mike Taylor is in charge of defending your food supply and is trying to update a 72-year-old food safety system. If the Modernization Act can get through Washington, it could mean big changes for your brand. Issue # 143
  • Sacre Bleu, Cheese! There’s one ingredient that can take your concept from fast food to fancy food quick. It’s blue cheese. Issue # 142

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