Menu trends driven by sophisticated consumers

by Alicia Kelso — Editor, QSRWeb.com

Customers love to experiment, but within boundaries; you need to make unfamiliar flavors approachable.

Arby's focus turns to operational efficiencies

by Alicia Kelso — Editor, QSRWeb.com

The company's SVP of Operations said value is on trend and Arby's will embrace this with a new Snack and Save Menu rolling out in the fall.

How Auntie Anne's successfully executed its new breakfast platform

by Alicia Kelso — Editor, QSRWeb.com

The director of menu management thinks the mainstreaming of pretzel bread is good for the brand.

Dunkin' Donuts gets an afternoon daypart bump, plans pretzel roll launch

by Alicia Kelso — Editor, QSRWeb.com

Brand executives are optimistic about mobile, loyalty and digital menu initiatives.

KFC's fast casual concept not expected to cannibalize original brand

by Alicia Kelso — Editor, QSRWeb.com

KFC eleven aims to create a food culture that provides more choices and flavors, according to its director of Development.

Wendy's CEO: More product innovation to come

by Alicia Kelso — Editor, QSRWeb.com

The brand will continue to work toward having fast casual-quality food and experience at a QSR price point.

McDonald's CEO: 'We expect remainder of 2013 to remain challenging'

by Alicia Kelso — Editor, QSRWeb.com

In addition to pricing adjustments, McDonald's anticipates new product news and 'more suggestive' selling strategies at the order point to encourage trials.

Del Taco's rebranding effort focuses on quality/value balance

by Alicia Kelso — Editor, QSRWeb.com

The initiative also includes two new menu platforms, an updated restaurant design and operational changes to enhance the guest experience.

'Fancy' dining offers clues about next big menu trends (Commentary)

by Alicia Kelso — Editor, QSRWeb.com

Will grains, seeds and kale pops show up on chain menus? Possibly.

Yum! Brands Q2: Taco Bell, KFC U.S. have new product momentum

by Alicia Kelso — Editor, QSRWeb.com

The company is still reeling the effects of the avian flu and poultry supply issues in China.

QSR menu trends of 2013 (so far)

by Alicia Kelso — Editor, QSRWeb.com

Brands are focusing on value platforms and the three B's — bread, breakfast and beverages.

Popeyes to take advantage of QSR's 'wide open' seafood space

by Alicia Kelso — Editor, QSRWeb.com

The company is also expecting its strongest year for unit growth this year.

Frozen desserts: What fast casuals can learn from QSRs

To win the ice cream fans over, find a niche that your competitors can't.

Report: Limited-service restaurants fighting harder for customers

by Alicia Kelso — Editor, QSRWeb.com

According to a new report from the National Restaurant Association, concepts are adding off-peak hours, off-premise business and retail options as…

Using flavor to upgrade menus

On-trend flavors can entice customers to return.

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.

Commentary: What you can learn from Panera's 'hidden menu'

Does having a secret menu make sense? The answer is, possibly.

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.

Bread carriers help operators stand out in the crowded sandwich space

Away-from-home sandwich purchases are up because of consumer demand for lower prices, more variety, fresher and healthier items and flexible portions.

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.