Dairy Queen expands new restaurant design

by Alicia Kelso — Editor, QSRWeb.com

The DQ Grill & Chill restaurant interior is highlighted by the modern open-air grill and separate "Grill" and "Chill" sections, comfortable booth seating and…

Consumers driving the need for restaurants to adopt mobile solutions

by Alicia Kelso — Editor, QSRWeb.com

Some experts predict mobile payments to reach critical mass in three to five years.

Menu product development takes patience, collaboration

by Alicia Kelso — Editor, QSRWeb.com

You can create a great product but without marketing, it won't budge.

How to navigate back-office technology options

by Alicia Kelso — Editor, QSRWeb.com

Technology can't predict the bus full of customers that just pulled up; you have to train your staff to be aware of what's going on outside of the data.

NoshList CEO: 'Mobile is about to change everything about restaurants'

by Alicia Kelso — Editor, QSRWeb.com

Mobile is a growing channel that pushes promotions and specials, provides better service and offers payment options.

Restaurant execs: Social media requires response, risk taking

by Alicia Kelso — Editor, QSRWeb.com

While likes and followers are important, the key metric is if something is shared.

Restaurant leaders share best practices for employee engagement

by Alicia Kelso — Editor, QSRWeb.com

Restaurants have incentivized and engaged their teams with everything from retreats to Facebook pages to ESOL programs.

Restaurant brands pitch in for Oklahoma tornado relief

by Alicia Kelso — Editor, QSRWeb.com

Chains have been handing out food to victims and first responders, as well as directing their social fan base to relief organizations.

NRA Show '13: Energy-efficient equipment proves its ROI

by Alicia Kelso — Editor, QSRWeb.com

Time-saving, energy-saving and data-mining are the big equipment stars this year.

McDonald's defends nutritional options, children's marketing

by Alicia Kelso — Editor, QSRWeb.com

The company plans between 1,500 and 1,600 new restaurants this year, most of which will open in new and emerging international markets.

NRA Show '13: A handful of menu trends emerge

by Alicia Kelso — Editor, QSRWeb.com

Gluten free, Greek yogurt, beverages and children's nutrition are just some of the show highlights from the food side.

From the NRA Show floor: Optimism and investment

by Alicia Kelso — Editor, QSRWeb.com

Mobile, digital signage solutions on trend as the technology pavilion continues to grow.

BK Delivers adds MasterCard's digital wallet service

by Alicia Kelso — Editor, QSRWeb.com

MasterPass' functionality includes one log-on, eliminating the need to enter delivery and card info for every transaction.

Baskin-Robbins jumps into retail, tests online ordering

by Alicia Kelso — Editor, QSRWeb.com

The brand's new line of shelf-stable ,sherbet-flavored freezer bars is part of its 'weather proofing' strategy.

Dunkin' Brands: Mobile is the center of marketing strategy

by Alicia Kelso — Editor, QSRWeb.com

Big data is the future of the fast-paced QSR industry, CEO says.

Dunkin' Donuts 'Fresh Brew' model designed to enhance in-store experience

by Alicia Kelso — Editor, QSRWeb.com

May 7, 2013

During Dunkin' Brands' Investor Day, today in Boston, John Costello, president of global marketing and innovation, discussed some of the ways Dunkin' Donuts…

Taco Bell hopes to bring more options to value menu competition

by Alicia Kelso — Editor, QSRWeb.com

The new low-end menu will feature 12 rotating items, all for $1.

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.

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.