The QSR Pro editorial team covers the quick service restaurant industry with in-depth analysis, data-driven reporting, and operator-first perspective.
Primary Coverage
Showing 761–780 of 861 articles
Burns, repetitive stress, and unrelenting heat make the fry station the most hated position in QSR. It's also the hardest to fill — and the first in line for a robot replacement.
Company spending, licensee funding and co-investment programs follow different rules.
Income bifurcation is splitting the restaurant industry into two distinct consumer economies — and the earnings data proves it
Chili's is posting 8.6% same-store sales growth while McDonald's fights traffic declines. The unlikely winner of the QSR value war might be the sit-down chain that figured out bundled pricing.
A single allergen incident can cost a QSR operator millions in liability, a career in reputation, and — in the worst cases — a life. Most chains still aren't taking it seriously enough.
Camera inputs become crew instructions and manager alerts.
McDonald's, Dunkin', and a growing list of QSR chains are spending billions on espresso equipment and barista training — and Starbucks is finally feeling the pressure
Restaurant insurance premiums have doubled in four years. For single-unit franchisees already running on thin margins, it's becoming the cost that breaks the business.
The US halal food market alone is worth $20 billion and growing double digits. Most QSR chains are leaving the money on the table — and the ones that aren't are outperforming expectations.
Loss prevention cameras were one thing. AI-powered productivity tracking, wearable monitors, and real-time behavior scoring are something else entirely.
How commissary production, distribution and restaurant finishing connect, illustrated by Portillo’s, Domino’s and Illinois State University.
The generation that swiped before they spoke is approaching spending age, and QSR brands that don't rethink their digital experience from scratch will lose them before they start
Every major QSR brand has a franchisee advisory council. Most operators think they're window dressing. The reality is more complicated — and more consequential — than either side admits.
Desserts were once a guaranteed upsell. Now they're being cut from menus faster than any other category — and the economics explain exactly why.
The chicken fingers chain that stayed company-owned, stayed simple, and stayed patient is now executing one of the most ambitious expansion plans in QSR history
Algorithmic scheduling promised to optimize labor costs. Instead, it's driving the best employees out the door with unpredictable hours and last-minute changes.
Included choices, paid additions and separate portions.
At $3M+ average unit volume, Chipotle doesn't just outperform its fast-casual peers — it embarrasses most QSR franchises. Here's how the math actually works.
Tighter lending standards, rising net worth requirements, and SBA approval rates in freefall are shutting first-time franchisees out — and accelerating industry consolidation
How prices and offers change, and who receives them.