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QSR Magazine > Information for the quick-service restaurant and fast-casual restaurant industry
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Complete Collection of Menu Development Articles
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  • Uncommon Condiments Upgrade by banishing blister packs to the dustbin. Issue # 104
  • No Bum Steers Why “uncommoditized” beef could be a key differentiator for quick-serves. Issue # 103
  • Saturation Point What’s keeping quick-serve chains from branching out when it comes to beverages? Issue # 102
  • New Tricks for Great Treats Could combining traditional desserts be the key to meeting customers’ cravings? Issue # 101
  • The Producers Could quick-serves help introduce more fruits and veggies into their patrons’ diets? Issue # 100
  • Foreign Intrigue How to approach the task of “internationalizing” foods for overseas palates. Issue # 99
  • Dinner Re-Considered What makes the evening meal a whole different deal? Issue # 98
  • Nostalgia and the Menu Using comfort foods to lure mature Boomers. Issue # 95
  • Something Extra To Go Getting a firm handle on new trends in portable foods. Issue # 94
  • Pie Charts Pizza innovation a key to snaring a greater slice of consumers’ dining dollars. Issue # 93
  • Potato Potential Taking the humble spud to previously uncharted territory. Issue # 92
  • From the Road Asian street eats offer ample grist for the new-product mill. Issue # 91
  • Italiangineering What other treats might La Bella Italia have to offer the world of quick-service? Issue # 90
  • Salad Days, Revisited Taking the next step toward freshness could lend quick-service chains a competitive edge. Issue # 86

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