Category
Drive-thru, kitchen efficiency, food safety, labor, inventory
143 articles
RSSThe brand that redefined fast-casual is watching traffic slide for the first time in years. The problems are operational, not cyclical — and the fix isn't a value meal.
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.
How commissary production, distribution and restaurant finishing connect, illustrated by Portillo’s, Domino’s and Illinois State University.
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 pandemic's favorite ordering channel is quietly dying — and the chains that bet big on curbside infrastructure are now ripping it out
Domino's isn't just making pizza faster — it's rebuilding the entire operational model around speed, and forcing every competitor to respond
The 4,000-square-foot dine-in box is dying. The chains that figure out 1,200 square feet will own the next decade of QSR expansion.
Drive-thru speed matters. Every second counts when you're hungry, on a lunch break, or managing a car full of restless kids. The 2025 QSR Drive-Thru Study from Intouch Insight and QSR Magazine tested actual wait times at major chains across America, and the results might surprise you.
With food costs up 30%+ since 2019, the brands winning on margin aren't just raising prices — they're ruthlessly optimizing what's on the menu and how it's positioned
As ESG commitments meet operational reality, Wendy's packaging transformation reveals the true cost of corporate sustainability
Inside the overlooked science of keeping food hot, intact, and sustainable from kitchen to doorstep
How fountain sodas, coffee programs, and premium shakes became the financial backbone of quick-service restaurants