A&W rebrands with 3-D experience

After years of only co-branded units, A&W standalones, with drive-in, dine-in and drive-thru, are making a comeback.

Checkers grows by thinking outside the box

Non-traditional units and new store design models provide more options.

Emerald City Smoothie grows by thinking small

The Seattle-based smoothie chain has adapted its store design and franchise marketing to continue its expansion plans.

Burger King unveils new, upscale prototype

Still in the test phase in the U.S., the new design is expected to become the 'restaurant design of the future.'

Krispy Kreme CEO confident in brand strategy

Q&A with James Morgan outlines growth and new product plans.

Church's Chicken sweetens franchising deals

The Southern chicken chain introduces a modular building prototype, leasing packages and more in order to speed up store openings by franchisees.

McDonald's McCafe line exceeding expectations

The chain's specialty coffees are hitting the mark with consumers and on track for mid-year rollout completion.

The nature of sustainability

by Rebecca Barnes

Restaurateurs, consumers take holistic approach to what they serve and eat.

QSRs adopt fast casual lessons

Upscale décor, menu translate to better sales.

Making your QSR bathroom shine

Spending a bit more for touchless systems can pay off in customer satisfaction.

NRA to showcase top industry trends

by Valerie Killifer — senior editor, NetWorld Alliance

Building, kitchen design and more create exhibit hall 2,100+ booths.

Tracking trends

POS connectivity helps operators gain quick access to information from multiple stores

Sweet sophistication

by Valerie Killifer — senior editor, NetWorld Alliance

QSRs are updating their image to target a new kind of consumer.

McDonald's operator makes a splash with digital signage

Do colorful digital graphics enhance the in-store experience?

Store size: Bigger isn't always better

In an age of colossal steaks, cavernous SUVs and four-person families nesting in 6,000 square-foot mini-mansions, some believe bigger is better. But in the day…

El Pollo Loco walks a fine line

Neither fast casual nor QSR, the hybrid provides consumers with speed and quality.  

Bojangles' plays chicken with the competition

by Julie Sturgeon — independent journalist, CEOEditor, Inc.

In the first quarter of 2006, the chain has signed 132 franchise commitments with 62 expected to close within 60 days.

QSRs upscale to survive

From menu changes to more contemporary designs, the QSR is evolving.