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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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  • Food for Thought A lesson from colleges and universities on catering to students seeking late-night meals. Issue # 117
  • Point and Click New technologies put the responsibility of order accuracy on your customers, freeing your crew to run a profitable store. Issue # 117
  • The NRA 2008 Kitchen Innovations Awards Issue # 117
  • Minimum Wage Hikes Next month the second of three staged federally mandated wage hikes will raise minimum wage to $6.55 an hour from its current $5.85. Issue # 116
  • Yogurt’s Big Move Frozen yogurt is back. And customers are craving it more than ever. Issue # 116
  • What Franchisees Think 2008 Franchisees weigh in on the issues that matter to them most. Issue # 116
  • What Consumers Think 2008 QSR Magazine Survey of Consumer Attitudes and Preferences in Quick-Service Restaurants Issue # 116
  • Breaking into the Leisure Business Concessions sales are not limited to concert and sport venues. Visitors to aquariums, zoos, and museums are also looking for a bite to eat. Issue # 115
  • Doing More with Soup New flavor trends are elevating soup beyond lunch and into the evening daypart. Issue # 115
  • Confounded by Fast-Casual Why the true count of fast-casual units is one of the most nebulous numbers out there. Issue # 115
  • The Truth About High Fructose Corn Syrup Issue # 115
  • ‘A Win-Win’ Charitable works help the community and keep your employees engaged. Issue # 114
  • Less is More Especially when it comes to Americans and waist-expanding desserts. Issue # 114
  • View from the Kitchen 2008 Results from the 2008 QSR Chef’s Survey Issue # 114
  • Building an R&D Team Ten resources to find research-and-development expertise. Issue # 114
  • Valuing Your Store Learn exactly what appraisers are looking for when they decide your restaurant’s worth. Issue # 113
  • Convenience at Its Best No matter the foodservice format, sandwiches play a role in steering profits at lunchtime. Issue # 113
  • Crisis and Conservation What drought-affected foodservice companies in the Southeast are learning about water conservation. Issue # 113
  • Green Build-Out Making your store environmentally friendly could save you lots of cash. Issue # 113
  • A Champion Program Thanks to its Olympic Champion Crew program, McDonald’s is getting good press from all angles. Issue # 112

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