McDonald's Virtual Pit Crew Experience had what it takes to 'Elevate' customer experience. Does your brand?

by Christopher Hall — w, t

Has your brand "elevated" the customer experience in a new and different way? If so, why not pit what your QSR has accomplished against the very best in the…

Emerald Isle burger joint ready to 'rocket' to new markets

by Cherryh Cansler — Editor, FastCasual.com

The burger joint is evolving at relative lightening speed for business. And if the story of one Irish burger joint is representative, this trend toward…

Flash Focus: Getting an edge in ultra-competitive QSR market with great 'gadgetry'

by S.A. Whitehead — Food Editor, Net World Media Group

The ultra-crowded, nearly constantly changing QSR market demands not only savvy and quick action, but innovation like never before. In that vein, one pizza…

The QSR transformers: 7 technologies changing the business

by Niall Keane — CEO of SynergySuite, SynergySuite

We are in the middle of a tech revolution that has turned solutions that were once only imagined into today's QSR necessities and it's transforming the…

Freshii CEO, founder keynoting 2018 Restaurant Franchising and Innovation Summit

Early bird registration ends Friday.

Drum roll please: Introducing the 2018 QSRweb Editorial Board

by S.A. Whitehead — Food Editor, Net World Media Group

QSRweb is proud to introduce the site's 2018 Editorial Board.

A&W: Growing again by returning to its 'roots' and root beer

by S.A. Whitehead — Food Editor, Net World Media Group

For the first time in recent memory last year, longtime QSR brand, A&W, began growing again and thriving and much of the credit goes to the man who embodies…

A restaurateur's guide to the trends within the trends for 2018

by S.A. Whitehead — Food Editor, Net World Media Group

Restaurateurs have been inundated with so-called trends lists for the year ahead over the last three months. This site reviewed some of the major lists and the…

McDonald's in Bethesda is world's 1st green-certified location for megabrand

by S.A. Whitehead — Food Editor, Net World Media Group

In the words of the immortal Kermit the Frog, "It's not easy being green," but one trailblazing McDonald's in Bethesda, Maryland, took on the significant task…

Which food news stories changed QSR customer behavior most this year?

by S.A. Whitehead — Food Editor, Net World Media Group

What were the top food news stories of the year and why should restaurateurs pay attention?

Hu Hot, Freshii, Mooyah social media managers: 'It's a hard-knock life'

Social media management may be this century's true school of hard knocks, but those who oversee this task at three well-known brands say it's essential to…

Hopdoddy, restaurant designers discuss the ROI of redesign

by S.A. Whitehead — Food Editor, Net World Media Group

Great restaurant design can yield tremendous return on investment if you and your design team really understand how to tell your story, prioritize your spend…

Mrs. Winner's on 'zigging' while the industry 'zags'

by S.A. Whitehead — Food Editor, Net World Media Group

The fried chicken brand finds success by staying true to its roots: gravy and fried chicken.

Balance Grill, CoreLife, I Love Bacon execs on innovation that works ... and doesn't

by S.A. Whitehead — Food Editor, Net World Media Group

A panel of restaurant leaders shared some of their best and worst innovations with fellow restaurateurs at the Fast Casual Executive Summit in Nashville.

Carl’s Jr., Hardee's get a little diabolical with latest marketing campaign

by S.A. Whitehead — Food Editor, Net World Media Group

Carl's Jr. and Hardee's are proving they're not below rolling in the mud a little in the name of a good marketing gag.

Blaze, Beefsteak, McAlisters chefs offer innovation ideas QSRs can sink their teeth into

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Menu development is a team effort consisting of culinary, financial and logistics input. A balance is needed for a menu item to succeed.

Anthony's Pizza, Asian Box, Melt Shop, Teatulia on giving diners clear view of your food sources

by S.A. Whitehead — Food Editor, Net World Media Group

Consumers today don't just want restaurants to "tell all" when it comes to their food sources, they absolutely demand it and spend their money accordingly.

Free webinar teaches restaurants how to make training literally pay

by S.A. Whitehead — Food Editor, Net World Media Group

Training may be one of the restaurant industry's most overlooked ways to gain a competitive edge. This free webinar explains precisely how your brand can not…

Mayhem alert: KFC's main marketing mind headlines Restaurant Franchising and Innovation Summit

by Cherryh Cansler — Editor, FastCasual.com

Take a trip to marketing's wild side in April, when KFC Advertising Director George Felix headlines the Restaurant Franchising & Innovation Summit in the Derby…

Salata, Donatos, Cinnabon, Chicken Salad Chick leaders talk growth success

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Growth is key to QSR brand success and achieving growth goals demands the kinds of resources that also require savvy planning. But, what kinds of questions…