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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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  • How to Reduce Salt Insight from the Institute of Medicine's Committee on Strategies to Reduce Sodium Intake day-long information-gathering session. Issue # 128
  • The Obama Factor Within weeks of assuming office, President Barack Obama promised a “complete review” of the FDA’s food-safety programs. A look at what that might mean for restaurant operators. Issue # 128
  • Snack Attacks If you’re looking for ideas for the snack daypart, check out what’s happening in your local c-store. Issue # 127
  • ‘Domino’s Didn’t Do This’ In the face of a public relations crisis, how did Domino's response stack up? Issue # 127
  • Cut Costs, Keep Quality As food costs continue to rise, operators must find ways to do more with less. Issue # 127
  • View from the Kitchen Industry culinarians offer forecasts and predictions in QSR’s 3rd Annual Chef’s Survey Issue # 127
  • Foreign Influences Even the street food of Argentina is being impacted by the spread of globalism. Issue # 127
  • Franchising Navigates 2009 Despite a tough economy, growth through franchising is still possible. Experts weigh in. Issue # 127
  • Haute Chocolate With consumer demand for premium chocolate on the rise, now is the time to sweeten your profits by adding chocolate desserts to your menu. Issue # 126
  • Living the Local Dream Buying local is a great idea but one that leaves most quick-serves wondering how to make it work. How one small chain in the Pacific Northwest is doing it. Issue # 126
  • What Makes it Green? The science behind eco-friendly restaurant tools and systems. Issue # 126
  • Compostable vs. Biodegradable vs. Recyclable Find out which type makes most sense for foodservice companies trying to save the planet—and their profit margins. Issue # 126
  • This Spud’s For You The baked potato is popular again, with innovative toppings that keep customers coming back for more. Issue # 125
  • Worldly Advice Restaurateurs around the globe tell what it’s like to operate in their markets. Issue # 125
  • FS/TEC Forecast Integration, communication, and efficiency are the watchwords of FS/TEC 2009 as attendees confront the realities of a new—if not improved—economy. Issue # 125
  • Predicting Prices What the landscape for 2009­–2010 commodity prices might look like. Issue # 124
  • Rise and Shine Beverages Morning cues for juice, tea, coffee, and milk offerings. Issue # 124
  • 10 Under 300 Emerging restaurant brands are always a hot topic in the industry. Here QSR presents the top 10 chains with fewer than 300 units. Issue # 124
  • Equipped for Savings Caring for and repairing older equipment during the tough economy can help operators reduce expenses. Issue # 122
  • Do-it-Yourself Dinners The emerging make-and-take meal business morphs into a dinner boutique. Issue # 122

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