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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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  • Simply Successful Rita’s built a business around the humble Italian ice, and after 25 years, it’s still going strong. Issue # 132
  • Red Mango Revolution A look at how one young frozen-yogurt brand plans to make it to the top. Issue # 132
  • Celebration of the Fittest The eight chains marking major anniversaries in 2009 have the wits to survive—and thrive—in their segments. Issue # 132
  • A Fresher Take on Seafood Explore the next wave in quick-service dining by expanding the pool of seafood offerings on your menu. Issue # 131
  • 10 Ways to Save Ideas for saving thousands in operations costs. Issue # 131
  • Casual Dining Goes cheap Hammered by trade-down, full-service is rolling out less-expensive offerings. Issue # 131
  • Chairman or CEO? The growing trend of separating the roles of chairman and CEO could make its way to restaurant boardrooms. Issue # 130
  • Leafy Green Profits Sales of greens such as cabbage, kale, and collards are poised to take off as customers seek nutrient-dense, low-cost mini meals. Issue # 130
  • The Future Expert opinions on what a quick-serve will look like in the year 2030. Issue # 130
  • The Grapes of Cash Can wine work on quick-service menus? More restaurants are finding that, in fact, it can. Issue # 130
  • The American Consumer 2015 need subhead Issue # 130
  • The Glories of Gluten-Free As more Americans are diagnosed with celiac disease, the demand for gluten-free menu items is becoming greater and greater. Issue # 129
  • Who’s No. 1? In this time of dwindling dining-out dollars, it’s not brands that are facing off but entire segments. Issue # 129
  • ZAGAT Survey Summary 2009 Fast-Food Restaurants Survey Issue # 129
  • Independent Living Being an independent operator requires more than cooking a good meal. Just look at a day in the lives of Buns’ co-owners. Issue # 129
  • McDonald’s Bullish Despite a Bearish Economy McDonald’s CEO Jim Skinner focused on the positives at this year’s annual shareholder conference. Issue # 129
  • Super Breads Although the trend hasn’t yet moved to foodservice, consumers are flocking to grocery stores to get heart-healthy breads. Issue # 128
  • Breakfast Breads By focusing on breakfast breads, quick-service restaurants might soon be rolling in the dough. Issue # 128
  • What Are You Doing About Salt? The way you’re handling the sodium issue is likely a mistake. Issue # 128
  • The Lone Star Despite perhaps the worst economic climate since the Great Depression, the National Restaurant Association expects Texas to lead the country with a 4 percent increase in restaurant sales this year. Issue # 128

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