Panera commits to ‘clean ingredients’ by 2016

by Alicia Kelso — Editor, QSRWeb.com

The bakery-cafe chain is on a 'mission to help fix a broken food system.'

How to keep pace with changing flavor trends

by Alicia Kelso — Editor, QSRWeb.com

Customers' preferences are more sophisticated than ever, and should be considered in the R&D process.

Steady optimism rises from the NRA Show floor

by Alicia Kelso — senior editor, QSRweb.com

Most exhibitors agreed this year’s traffic provided better quality leads.

The difference between ‘OK’ and ‘delightful’ restaurant experiences

by Alicia Kelso — senior editor, QSRweb.com

Those who rate their experience a 5 out of 5 on satisfaction are eight times more likely to recommend the restaurant than those who rated it a 4 out of 5.

Fast casual heats up restaurant industry with 11 percent growth

by Alicia Kelso — Editor, QSRWeb.com

More QSRs and full-service restaurants are expected to realign their formats to compete more aggressively.

Why gluten-free is here to stay

by Alicia Kelso — Editor, QSRWeb.com

Gluten-free menu items have increased by 200 percent since 2010.

What Panera 2.0 means for all operators

Panera 2.0 is two new customer experiences in one.

Have burger chains reached their peak?

Smaller, regional brands have seen an increase in sales, while sales at their larger QSR counterparts are falling.

Nikki Baird to give keynote on privacy at CONNECT summit

Top retail analyst Nikki Baird will explore rapidly advancing technology and consumer tolerance for being tracked.

'Mobile Evangelist of the Year' Jack Philbin will headline 2014 CONNECT Mobile Innovation Summit

The self-professed "mobile geek" co-founded Vibes before text messaging was even possible in the U.S.

Why now is the right time for mobile ordering

With consumer adoption at the right threshold, restaurants can put their brands in the pockets of millions of customers.

Taking a deep dive into beverage trends

by Alicia Kelso — Editor, QSRWeb.com

Consumers have told us they want more coffee, tea and alcohol options from restaurants

Who will be left standing when fro-yo battle is over?

by Cherryh Cansler — Editor, FastCasual.com

Fro-yo's segment's growth and appeal are sustainable in the longterm but will lead to maturation in larger markets.

Americans' dining out habits changed by recession

by Alicia Kelso — Editor, QSRWeb.com

A new report indicates that food-away-from-home spending has dropped by nearly 13 percent.

Truth time: Fast casual leaders answer your questions

by Cherryh Cansler — Editor, FastCasual.com

CEOs discuss everything from marketing and growth to washable dishes and conumer analytics.

Fast casual going global

It's up to restaurant operators to feed consumersthe more ethnic flavors they demand.

NRA: Embracing technology, menu trends key in 2014

by Cherryh Cansler — Editor, FastCasual.com

The industry will employ 13.5 million in 990,000 units, and restaurant job growth will outpace the overall job growth rate.

Trend watch: Potatoes are a center-plate food

by Cherryh Cansler — Editor, FastCasual.com

Just as the salad once moved from the sidelines to become a star entree, the potato is coming off the bench.

A look into the menu crystal ball: Top 3 trends of 2014

Why eggs, tea and local produce will grab the spotlight.

Fast casuals targeting New Year's resolutioners

by Cherryh Cansler — Editor, FastCasual.com

Will skinny-seeking consumers fatten up your profits?