Digital menu boards: Poised for U.S. growth

by Valerie Killifer — senior editor, NetWorld Alliance

While the rollouts of digital menu boards are taking international markets by storm, implementation is slow but steady in the U.S.

Farm-to-fork trend inspiring operators

by Kim Williams — Reporter, NetWorld Alliance

As the use of farm-branded ingredients continue to be a growing trend on restaurant menus, farm-to-fork purchasing companies are picking up speed.

Balancing act: How to create a harmonious franchise system

When franchisees and franchisors communicate clearly disagreements can become meaningful.

Commentary: 13 reasons NOT to open a restaurant

Thinking about opening a restaurant? Consider these 13 points before you jump into unknown territory.

Three critical mistakes in managing a social media crisis

By Sue Reninger

Ron Shaich: The accidental philanthropist

by Valerie Killifer — Editor, FastCasual.com

How Panera Bread's chairman and former CEO used skill, knowledge and know-how to launch an industry movement.

Commentary: Coffee wars shift to oatmeal

Foodservice giants have upped the ante on menu competition, and McDonald's recent introduction of oatmeal is the perfect example.

Tin Star embarks on Texas-sized turnaround

By Steve Coomes

Food trucks: Taking your brand to the streets

By Tom Smith

Corn at center of price increases

By Steve Coomes

Love is in the air: Lenny's launches huge Facebook promo

by Alicia Kelso — Editor, QSRWeb.com

Fans who "like" the brand will earn a free half-pound sub.

Restaurants continue efforts to reduce sodium

The American Heart Association has claimed Americans eat too much sodium and is asking restaurants to reduce sodium in their recipes.

Panda Express on expansion fast track

by Valerie Killifer — Editor, FastCasual.com

The Asian restaurant chain plans to grow 70 percent throughout the next five years.

Fast casual restaurants engage in dietitian-hiring trend

R&D teams are getting a nutritional boost through the hiring of certified nutritionists and dietitians.

Will Google Offers help or hurt restaurant sales?

Some experts are apprehensive about the new program’s fit for restaurants and believe the concept may even lower a brand's value.  

2011 provides optimism for restaurant industry

by Alicia Kelso — Editor, QSRWeb.com

Trends will surround healthy, sustainable, local, social and technological components.  

Squisito's dives into franchising

by Alicia Kelso — Editor, QSRWeb.com

After more than 12 years, the concept is ready to spread throughout the East Coast.  

Seven operating principles come 2011

By Lori Walderich

Menus in a crystal ball: Turning trends into action

by Cari Price, Corporate Development Chef, Food IQ

Opinion: Great expectations in customer service

Penn Station president Craig Dunway discusses the issues that make customer service a win or lose proposition.