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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 Allergy Issue The number of consumers suffering from food allergies is growing. Are you making menu promises you can’t keep? Issue # 142
  • 6 Markets You Don’t Want to Miss These markets weathered the recession better than most and are primed for your expansion efforts. Issue # 142
  • 5 Tips from Shake Shack Wanting to expand but worried your concept will take on a corporate feel? Find out how the booming Shake Shack chain is combating quick-service growing pains. Issue # 142
  • Grow Town Detroit’s economy won’t rebound for a couple of years, but the city that so many wrote off might actually be a land of opportunity for quick serves. Issue # 141
  • The 10 Most Innovative People In a segment crowded by competition, these are the 10 people who matter most. Issue # 141
  • How Jim Skinner Beat the Recession There are five P’s at the basis of McDonald’s recent success, and the company’s CEO says it’s not rocket science to figure out how to make a profit in this industry. Issue # 141
  • The Devil is in the Discounting Are you ready to risk long-term brand damage just to sell a few meals? I don’t think so. Issue # 140
  • Fire Up the Grill The success of KFC’s Kentucky Grilled Chicken signals that grilled menu items could be taking over for fried food. Issue # 140
  • Where is Social Media Really Headed? Here’s a hint: You won’t be controlling the conversation anymore, but the ROI will be real. Issue # 140
  • 2010 Chef Survey QSR asks the industry’s leading culinarians to weigh in on what’s hot and what’s not in menu trends. Their answers may surprise you. Issue # 140
  • McDonald’s Down Under In an exclusive QSR interview, McDonald’s Australia’s leadership tells how the company survived the recession by offering restaurant space and menu options that were relevant and convenient to the everyday Aussie. Issue # 139
  • From Ocean to Table Sustainable seafood programs among quick serves are growing. Here’s how to get started. Issue # 139
  • Local vs. Organic Local and organic ingredients each present viable “green” opportunities for quick serves. But which is more realistic? Issue # 139
  • His Personal Crusade Steve Phillips, president and CEO of Phillips Seafood Restaurants, lived through the destruction of the Chesapeake Bay, and he’s vowed not to sit by idling while the same thing happens in Asia. Issue # 139
  • How Going Green Can Hurt Your Business One unforeseen result of the sustainability movement is the growing consumer backlash against greenwashing. Is your brand guilty? Issue # 139
  • Raising the Salad Bar Innovative additions, broader selections, and a renewed interest in healthy food options are drawing consumers back to the salad bar. Issue # 139
  • Western Distributors Issue # 138
  • Southern Distributors Issue # 138
  • Northeast Distributors Issue # 138
  • Midwest Distributors Issue # 138

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