Serve kids meals, go to prison?

by Barry Klein — Marketing Directo, Go Roma

After McDonald's is fined in Brazil for its Happy Meals, is it possible something like that could happen in the U.S.?

The ageless meatball is the new menu trendsetter

by Darrel Suderman — President, Food Technical Consulting

Meatballs are versatile and offer a big profit margin.

The most gluten-free meal of the day

by Betsy Craig — pres, menutrinfo.com

Some of the simplest sweets can become gluten-free with simple substitutions, like chocolate chip cookies made with non-wheat flours.

Adaptation – 3 Factions Evolve

by Suzy Badaracco — President, Culinary Tides Inc

The strongest trends, even in the restaurant industry, are the ones most adept at change.

Are we there yet?

by Lori Walderich — CMO, Top That! Pizza

Consider a few strategies to build a brand in bad(ish) times.

Size matters and not just desserts

by Betsy Craig — pres, menutrinfo.com

Offering smaller portion sizes can lift sales.

Bacon: An indispensible ingredient in food innovation

by Darrel Suderman — President, Food Technical Consulting

Bacon appears to be one ingredient that the American consumer cannot do without. It's been around since the beginning of time, but never been applied to so…

Will 2012 be the Year of the Chicken?

by Alicia Kelso — Editor, QSRWeb.com

Lower costs, healthier perceptions have launched chicken into the QSR spotlight.

Exploring the role food plays in patient health

by Darrel Suderman — President, Food Technical Consulting

The gap between food science and medical science presents a huge healthcare and business development opportunity.

Teaching product innovation at culinary schools

by Darrel Suderman — President, Food Technical Consulting

There is no better time to begin teaching food product innovation principles to culinary students than while they are still in school. They're opened minded…

Kids have tastes, too

by Barry Klein — Marketing Directo, Go Roma

The deluge of news about changes and restrictions in Kids Meals, and new offerings that are supposed to make kids healthier and happier is most interesting.

Living the dream

by Jon Sooy — VP Sales and Marketing, Golden Pacific Systems, Inc.

It was just a day like any other day. It was filled with lots of action, excitement and pressure. The restaurant business is tough, but you love it. Your head…

Burger King’s new ad campaign is spot on

by Alicia Kelso — Editor, QSRWeb.com

As part of the chain’s new target demographic, a focus on food instead of the mascot is appealing.

Use of sea salt proves natural foods are taking over

by Melissa Abbott — Director, Culinary Insights, The Hartman Group, Inc

In its first fry redesign in 41 years, Wendy's recently unveiled Natural-Cut Sea Salt Fries — revamped 100 percent russet potatoes, cut with the skin on and…

You can’t get mustard only here

Always make sure you're in the right place.

Oatmeal goes upscale

by Melissa Abbott — Director, Culinary Insights, The Hartman Group, Inc

Consumers often say they wish they had healthier options for breakfast, yet better-for-you, not to mention better-tasting, has been hard to come by when it…

The battle between Breakfast and Snack: Part 2

by Suzy Badaracco — President, Culinary Tides Inc

Click here if you missed Part 1.

Healthy Beverage Innovation: PepsiCo leads the way

by Darrel Suderman — President, Food Technical Consulting

Healthy Beverage Innovation: PepsiCo Leads the way

Doughnut chains are on a roll

by Alicia Kelso — Editor, QSRWeb.com

Big players are innovating, expanding more than ever.

Nutritional standards in children's marketing has deep consequences

by Barry Klein — Marketing Directo, Go Roma

Children's television programming could be affected - and ultimately disappear - from drop in advertising revenue.