New technology developments are designed to help operators cut oil, labor and costs.

The brand's 2008 Gold, Silver and Bronze Plate winners get a taste of Louisiana cuisine in the company's first Popeyes Louisiana Heritage Culinary Institute …

Soft serve line boosting traffic in test markets.

New flexible broilers allow the chain to go beyond Whoppers into casual dining fare.

The Southern chicken chain introduces a modular building prototype, leasing packages and more in order to speed up store openings by franchisees.

Support grows for federal standards as more communities propose their own rules for calorie count postings. Still, its final format is far from certain.

During a QSRWeb taste test, McCafe coffees won over Starbucks regulars, but the chain's coffeehouse atmosphere is still preferred …

The chain's specialty coffees are hitting the mark with consumers and on track for mid-year rollout completion.

The homestyle chicken chain's venture into spicy menu items helps boost comps and kicks off its first round of limited-time offerings.

New value messaging, updated menu and emphasis on guest service come together to reinvigorate the brand.

Small, regional chain finds new media effort affordable and effective.

Franchise incentives and SBA loan programs help veterans find funding or other assistance.

The brands' New Orleans stores spend months preparing for Mardi Gras sales.

Rebranding includes new logo, reimaged stores and Web site redesign.

Segment's value positioning and offerings' flexibility spur growth.

McDonald's criticized for an employee's denied workers' comp claim after he was shot saving a customer.

Taking small steps can prove cost saving from the start.

Company plans new stores, products in coming year.

Operators likely to avoid menu experiments; rollouts may be put on hold.

Despite worries over the economy, show floor busy with operators, foodservice equipment dealers.