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• Groups Issue # 138
• Growing Global Three brands. Three continents. Three strategies. Find out how these American concepts are expanding beyond U.S. borders. By Robin Van Tan Issue # 138
• Small Players, Big Opportunities Our exclusive interactive distributor map serves as your guide for uncovering supply chain savings in your region. By Patty Duffey Issue # 138
• The Value Equation The recession has shifted the definition of value, and it’s no longer just about the lowest price. By Sam Oches Issue # 138
• ‘The International Plan’ QSR followed four Wing Zone executives as they took the brand beyond U.S. borders and into Central America. Along the way, the group inked a deal in Asia and found out what it takes to expand a concept into new territories. By Deborah L. Cohen Issue # 138
• Tea Party Although sales have slowed in recent years, innovation—from sophisticated flavors and health-infused benefits to quicker brewing methods and the green effect—has the tea category poised for a strong comeback. By Amanda Baltazar and Vanessa K. Bush Issue # 138
• Hunger for Change With so many problems in the world, why are restaurants homing in on hunger relief? By Jamie Hartford Issue # 137
• 10 Great Franchise Deals The industry’s best franchise values. By Daniel P. Smith Issue # 137
• Brand, We Have a Problem From swine flu and spinach fears to viral videos, quick-serve crises are pay dirt for the press. Learn how to prepare your brand. By Robin Van Tan Issue # 137
• Cattle Call Any way you slice it, premium beef is becoming a top choice for quick-service and fast-casual restaurants looking to surpass the competition. By Vanessa K. Bush Issue # 135
• Outside the Box Several quick-service brands are ramping up development in nontraditional venues. QSR looks at the pros and cons. By Jamie Hartford Issue # 135
• The Best of 2009 Issue # 135
• Quick Serve’s Sleeping Tiger Economic ties to Asia have kept the continent in the headlines for decades, but consumers are just now discovering there’s more to Asian cuisine than eggrolls. Issue # 135
• From Fast Food to Fast Casual QSR tracks four brands making the leap from traditional quick serve to successful fast casual and finds how challenging it can be to make over a brand. By Robin Van Tan Issue # 134
• How Starbucks is Changing Packaging Starbucks wants its cups to be 100 percent recyclable by 2012 and is recruiting the packaging and recycling industries to help it get there. By Sam Oches Issue # 134
• Death of the Gourmet Burger? The decade-long boom of the gourmet-burger segment has some analysts speculating that it may be reaching its zenith, but a recent study suggests it may have only just begun. By Nick DiUlio Issue # 134
• The New Chicken Salad Chicken tenders on a bed of iceberg won’t cut it when consumers are expecting bold chicken flavors atop premium salads. By Robin VanTan Issue # 133
• Beyond Speed Customers care about more than getting their food fast when they go through the drive thru. By Jamie Hartford Issue # 133
• A Faster Kind of Casual The potentially negative effects a drive thru could have on a fast-casual concept has some operators wondering whether it’s worth the hassle. By Sam Oches Issue # 133
• Breakfast for Dinner Serving breakfast beyond the morning daypart is keeping sales at quick-serves sunny side up. By Vanessa K. Bush Issue # 132

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