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• Snacks That Last If quick serves offer customized snacks at the counter that consumers can purchase and take home for eating later, the grocery brands may be in for big competition. Issue # 147
• Tap into Beer, Wine What could your brand do with beer and wine? Consumers may finally be ready to answer that question for you. By Marc Halperin Issue # 146
• Starch Choices How interesting ethnic carriers can turn standard sandwiches into bigger breadwinners. Issue # 145
• Blister Packs are Overrated Despite the industry’s endless upgrades, chains are still holding onto the outdated, and unoriginal, blister pack. There’s a world of flavor out there, why not take advantage of it? Issue # 144
• From Dawn to Dusk The jump from breakfast to dessert isn’t as far or hard as you might think. Quick serves can easily and effectively deploy breakfast-time treats as post-dinner indulgences. Issue # 143
• Cheese Is a Game-Changer Consumers have long eaten cheesy, yet meatless, entrées. Why not leverage cheese’s appeal to draw vegetarian and health-minded customers? Issue # 142
• Sand Which? Global options offer endless opportunities to reinvent a lunchtime staple. Issue # 141
• Fire in the Belly How to give guests the thrill of grilling without the open flame. Issue # 140
• Á La Cart(e) Quick serves should explore the opportunities in a new kind of salad “bar.” Issue # 139
• Customized Quenchers How to use beverages to tap into Gen Y’s insatiable thirst for variety. Issue # 138
• The Breakfast Trifecta There are three types of morning diners, and chains that can tap into each group’s needs will finish ahead. Issue # 137
• No Bum Steer Beef options abound with new cuts and novel ethnic twists. Issue # 135
• Curds Away Going back to the drawing board with cheese could mean some unusual applications that just might pay off. Issue # 134
• Chickening Out Poultry’s limitless applications mean menu inspirations can come from unlikely places. Issue # 133
• It’s 7 a.m. Somewhere Freeing breakfast foods from the tyranny of the breakfast hour. Issue # 132
• Gone Fishin’ Creative—and sparing—use of different kinds of fish can ensure a future for seafood. Issue # 131
• New Shades of Green Taking quick-serve salads to the next level. Issue # 130
• Glutenus Minimus Could gluten-free desserts make the grade in quick-serve environments? Issue # 129
• In the Dough Seeking comfort and a little old-world craftsmanship in quick-serve breads. Issue # 128
• New Noshing Notions Using international inspirations to tackle snacking. Issue # 127

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