Has the food truck bubble burst?

Operators need to be prepared for unique challenges such as staffing, weather, equipment — repair and maintenance — regulatory permitting fees, insurance…

What's new, and what's not, about giving great customer service

Customers have changed in ways that will profoundly impact how you deal with them.

NRA proposing changes to E-Verify to better suit small restaurant owners

by Cherryh Cansler — Editor, FastCasual.com

Employers can rely on E-Verify to help them comply with the law.

CEO Jack Dorsey: Square Register's new features are perfect for QSR mold

by Alicia Kelso — Editor, QSRWeb.com

Order modifier and custom kitchen ticket additions are expected to speed up service and simplify operations.

Yum! expects China recovery to take 6 to 9 months

by Alicia Kelso — Editor, QSRWeb.com

KFC and Pizza Hut U.S. sales soft in Q1; attributed to lack of innovation and value compared to competition.

How to succeed in franchising by 'really' trying

by Cherryh Cansler — Editor, FastCasual.com

The franchisee/franchisor relationship must be as serious as a marriage.

Good news: Restaurant sales, unit growth, financing up

Total unit growth for the Top 100 restaurant chains was 1.8 percent in 2012, the highest since 2007.

McDonald's exec: Supply chain, real estate, franchisees keys to global growth

by Cherryh Cansler — Editor, FastCasual.com

McDonald's Middle East Development Company's managing director says keeping the consumers' wants in mind is important for a brand hoping to expand globally.

McDonald's focused on gaining market share through product launches

by Alicia Kelso — Editor, QSRWeb.com

The company says nearly half of its menu introductions this year will come from its global pipeline.

5 ways to turn customer complaints into incremental sales

Complaints can represent an opportunity for QSRs and fast casuals to bake social media deeper into the fabric of their organization and become more nimble.

Commentary: Being a restaurant manager is tough enough (in memory of Boston's Krystle Campbell)

Krystle Campbell, age 29, was reportedly a gregarious, gracious and well-liked person who managed a restaurant near Boston.

French Fry Heaven looks to capitalize on snacking trend

by Alicia Kelso — Editor, QSRWeb.com

Regarding expansion plans, the company's goal is to be "everywhere people are hungry."

Yum! Brands social responsibility report focuses on nutrition, sustainability

by Alicia Kelso — Editor, QSRWeb.com

The company is currently working to synchronize its animal welfare program and policies throughout all of its global markets.

Time for restaurants to 'Get REAL'

by Cherryh Cansler — Editor, FastCasual.com

REAL, which stands for Responsible Epicurean and Agricultural Leadership, uses a flexible points-based system similar to LEED to recognize restaurants that…

Dunkin' Donuts uses LTO strategy to 'talk to customers'

by Alicia Kelso — Editor, QSRWeb.com

Dunkin' is working on a loyalty program that makes sense with a franchised system.

Wendy's breakfast pull back due to inconsistency

by Alicia Kelso — Editor, QSRWeb.com

Having antiquated restaurants was affecting Wendy's ability to compete with traditional QSRs and fast casual brands.

A&W's mascot resurgence part of chain's bid to 'start fresh'

by Alicia Kelso — Editor, QSRWeb.com

The director of marketing discusses the chain's focus on social media to attract new customers without alienating loyal fans.

Chick-fil-A earns high marks for service and community support

by Alicia Kelso — Editor, QSRWeb.com

Attributes such as value, friendly service and order accuracy examined in a new report.

Want to reduce operational costs and waste? Start in the restroom

Paper towels can be costly, messy and environmentally unfriendly.

Why mid-size and emerging chains should consider group purchasing to cut costs

Being a member of a GMO can help restaurants remain profitable in the face of surging commodity costs.