Millennials want brands to be 'useful,' 'disruptive'

by Alicia Kelso — Editor, QSRWeb.com

It's not enough to just have functional and emotional products anymore; consumers want to participate.

What the restaurant industry can learn from retail experts

by Alicia Kelso — Editor, QSRWeb.com

Hiring the right people and training those people are keys to an increasingly customer-centric environment.

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.

Roundtable weighs in on restaurant ownership trends

by Alicia Kelso — Editor, QSRWeb.com

To find the right employees, restaurants should conduct three interviews by three different people and present a different set of questions from each.

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.

QSR employees bringing wage protests to seven cities

by Alicia Kelso — Editor, QSRWeb.com

The organized strike was announced the same day a new report was released by the National Employment Law Project, showing that 2.2 percent of jobs in the…

Gluten-free suppliers find the missing flavor piece

by Alicia Kelso — Editor, QSRWeb.com

After jumping the availability, affordability and flavor hurdles, gluten-free adopters now just need to figure out the safety component.

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.

NFC technology will put the 'fast' back in 'fast food' (Commentary)

NFC adoption will accelerate in the restaurant industry in the form of payments, loyalty programs, customer reviews and more.

Commentary: 4 tips for designing seasonal menus

Restaurants must feature menus that display what Mother Nature has to offer all year long.

'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.

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.

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.

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.

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.

Study: Six out of 10 most visited U.S. businesses are QSRs

A new study released by Placed found that limited-service restaurants account for the majority of the most-visited businesses in America.

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.

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.