How four generations of brands are celebrating a combined 725 years of limited-service success.
Brands look to alternative proteins for healthier and more sustainable meat options.
Dreaming of your brand joining the QSR 50? These three milestones will help get you there.
Operators shrink portions to satisfy health- and price-conscious consumers.
Menu innovators take a closer look at the ingredients and dishes common in healthful ethnic cuisines.
Fast casual 2.0 chains are going after the evening daypart with an arsenal of plated meals, craft beverages, and linger-worthy ambiance.
Despite a number of challenges, brands are once again exploring shipping-container design for new restaurant construction.
It's the biggest decision start-up operators have: where to expand when their hometown is just too small.
Brands turn to new better-for-you buzzwords to differentiate themselves in a quickly growing category.
Pizza brands are finding ways to deliver the cleaner ingredients and better-for-you options customers are craving.