Beverage trends impact QSR sales

by Valerie Killifer — senior editor, NetWorld Alliance

Energy drinks, bottled water and more are taking over as the consumer's choice.

Bigger burgers beef up business

Burger sizes and prices are changing the quick-serve landscape.

Tailor made

QSR's use the local approach to attract community customers.

Quick-serve menus cross international borders

by Valerie Killifer — senior editor, NetWorld Alliance

Menu items indicate tastes of a region.

NRA show highlights industry's best

by Valerie Killifer — senior editor, NetWorld Alliance

More than 2,000 exhibitors displayed at the 2007 restaurant show.

Restaurants target real estate for growth

The focus turns to real estate as restaurants look for prime profits.

Consumers focus on healthy eating

by Valerie Killifer — senior editor, NetWorld Alliance

When it comes eating out, consumers increasingly want fresh on the menu.

NRA Show blows into Windy City

Hotel-Motel Show offers trends, insights and more.

Handheld devices carve restaurant niche

Handheld's catch on as quick-serves bid for more efficient operations.

The right stuff

An Arby's operator finds the formula for success.  

Marketing to small fries isn't child's play

by Julie Sturgeon — independent journalist, CEOEditor, Inc.

QSRs lead the way when it comes to marketing to children. 

Finding and retaining the right employees

by Valerie Killifer — senior editor, NetWorld Alliance

Employee screening can help restaurant operators hire and retain the best employees for their business.

Restaurants build on international ground

by Valerie Killifer — senior editor, NetWorld Alliance

Restaurants look to international shores to boost their brand and build an image.

Cutting costs with kitchen technology

Zaxby's restaurants are enlisting robots to help trim training time and cut food costs.

Beyond burgers

Quick-service restaurants expand their menus to increase customer interest, but there could be a downside.

Drive-thru technology reaches new heights

Drive-thru technology has changed more than the way consumers order food.

Sustainable farming grows on chefs

Farm-to-table forges ahead as one of the restaurant industry's fastest-growing eco trends.

Mystery shopping: Not a secret anymore

High-tech mystery shopping is digging up deep details that help restaurateurs improve their operations.

Reduce turnover by boosting benefits

Quick-service restaurant companies are reducing employee turnover by increasing benefits plans.

The conundrum of cobranding

Though profitable and promising, cobranding in restaurants has turned out to be a greater struggle than some in the industry anticipated.