5 reasons every QSR should use CO2 monitoring solution for inventory

by Dave Wiens — CEO, Pulsa, Inc.

Do you know how much CO2 is in your drink tank? Telemetry can help keep track of your soda machine's needs.

How to focus on lower-calorie without sacrificing taste, quality

by Christopher Hansen

Driven by cost and calories, many restaurants are looking for healthier and more nutritious options to entice repeat business. Christopher Hansen, assistant…

How franchisees can benefit from limited-item menus

by Nick Binnings — AC, Franchise Elevator PR

A limited menu allows a brand to create signature items that makes it stand out in a crowded field. Nick Binnings, director of brand development for Southern…

Wendy's, Popeyes execs to discuss menu updates at 1-day virtual seminar

Amy Alarcon, vice president of culinary innovation at Popeyes Louisiana Chicken, and John Li, vice president of culinary innovation of Wendy’s, will discuss…

How the rise of the chicken sandwich lifts all QSRs

by Jana Zschieschang — CMO, RMS

While QSR customers dearly love chicken sandwiches, QSRs themselves have reason to dearly love the little poultry packages, too.

Should pizzerias grow toppings onsite?

Pizza restaurants that grow their own toppings on-site are few and far between, but one company believes its not only possible but cost-effective.

Chick-fil-A scoring big in Chicken Sandwich Wars ... for now

Today's question for readers: Are we tired of hearing about chicken sandwiches yet? Of course not.

Restaurants adapt to short, long-term impact of COVID-19

by Fast Casual

The short-term impacts of COVID-19 have been tremendous on restaurant customer behavior. Luckily, restaurants have adopted many tactics to handle both the…

6 QSR business-boosting online options

by Peter Ruchti

Your website can be your QSR's best friend as the days of restrictions from the pandemic roll on. Here are 6 ways some of our company's restaurant clients are…

Why dark kitchens can be bright business moves for QSRs

by Syd Bishop — Content Specialist, QSR Automations

Dark kitchens — a.k.a. virtual, ghost or cloud kitchens — are becoming the new little darling of the restaurant industry. Here are some guidelines on how to…

How QSRs can create ad formulas that change consumer behavior

by Antonio Tomarchio — Founder and CEO, Cuebiq

Determining whether your marketing is actually motivating QSR visits has always been a bit of a muddled mess. But improved AI-powered algorithms can now…

Making QSR menus maximize profits

With key players like dogs, workhorses, puzzles and stars, the art of menu engineering may at first sound like a kind of weird board game. But those who master…

Will Burger King, Popeyes meatless + chicken sensations stand test of time?

by Jason Altman — Senior Director of Equity Insights, 1010data

Restaurant Brands International, the owner of the Burger King and Popeyes brands, was busy last year rolling out two QSR sensations in August, including Burger…

Chef Chatter: How Wendy's balances authenticity with commercial appeal

Chef Marshall Scarborough, director of culinary innovation, The Wendy's Company, believes even the most exclusive dishes should evolve from their origin to…

Cut it out! QSR 2020 workplace safety tipsheet

For QSRs, the very name of the service category implies part of the risk these brands and their employees face when it comes to workplace injuries. Yes, things…

How to (successfully) plant your brand's feet in meatless ground

by Andrew Rosenbloom — Director of Marketing, Consolidated Concepts

Meeting the meatless-alternative customer's growing demands for fantastic flavor, healthful ingredients and beautiful presentation can be especially…

Controlling QSR food waste: The power of five

The old adage, "Waste not, want not" has never been more fitting than for today's QSRs in their approach to food and food waste. After all, brands that get on…

2 winter menu magnets customers can't bear for you to ignore

by Andrew Rosenbloom — Director of Marketing, Consolidated Concepts

What do QSR customers want this winter? Look in the spice rack and away from the meat locker.

Teetering on brink of economic downturn: What QSRs should do now

by Carty Davis — Founding Partner, C Squared Advisors

If an economic downturn occurs, as so many believe will happen relatively soon, this checklist can help QSR leaders get their brands in the healthiest position…

Is your brand social media friendly?

by Hannah Hambleton — Content Manager, Beambox

Do your brand's stores offer a great brand-emblazoned backdrop for customers' social media food photos? What about geotags? Are you using them to "reach out…