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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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  • Building a Critical Mass Large deals with established minority business enterprises can provide an easy—and profitable—path to operator diversity. Issue # 102
  • Out of the Gate Why new brands are franchising at break-neck speed. Issue # 101
  • The Next Steve Ells? Where there’s smoke, there’s a hot restaurant. At least, that’s what Los Angeles chef célèbre Andre Guerrero is banking on with The Oinkster, his new fast-casual concept. Issue # 101
  • View from the Kitchen Chefs in and outside the industry forecast the next “it” ingredient. Issue # 101
  • Roasted Pepper Power While not necessarily mainstream, roasted red peppers are cross-cultural in their appeal, and stand on the lip of making a big splash. But the real discovery is their potential impact on the bottom line. Issue # 100
  • A Question of Water The water preservation issue and the food industry’s role in it. Issue # 100
  • Waste Not, Want Not Save money (and face) while you save the environment. Issue # 100
  • Green Built How the green-building model can work for quick-serves nationwide. Issue # 100
  • A New Start? Marco’s attempts to turn Detroit’s struggles into franchise growth. Issue # 99
  • Branding Goodwill Introducing the world to your brand sometimes means inviting the world inside your store. A new initiative from the National Restaurant Association aims to make that process easier. Issue # 99
  • Focus on the Middle East The Middle East is one of the most talked about growth markets in the hospitality industry. What you need to know before exploring that option for your brand. Issue # 99
  • True Job Flexibility McPassport offers employees professional mobility. Issue # 99
  • Reaching Out to NASCAR Nation Does partnering with NASCAR, Nashville, and football give brands marketing mojo? Checkers/Rally’s, Sonic, and Chick-fil-A think so. Issue # 97
  • The Tupperware of the 21st Century? What’s driving the meal-prep segment’s phenomenal growth, and can it be sustained? Issue # 97
  • An ‘Entrepreneurial Portfolio’ Multiple units and concepts fuel franchising boom in 2006. Issue # 97
  • Best of 2006 Issue # 97
  • The Beef Sandwich Creating sandwiches hearty enough for quick-service. Issue # 97
  • Opportunity to Fly With deep-fried turkey becoming a pop-culture holiday tradition, what’s the opportunity for restaurants? Issue # 95
  • Delivery vs. Takeout A growing number of time-pressed consumers say they would prefer delivery to take out. How should quick-serves respond? Issue # 95
  • Serving Green Earth-friendly packaging options. Issue # 95

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