QSR magazine

Here’s how Smashburger sharpened its identity and regained momentum across its 190-unit system. qsrmagazine.com/story/smashbur…

CookUnity has struck a chord with both chefs and consumers alike. Go inside the rise of the chef-to-you model on the latest episode of QSR Uncut. qsrmagazine.com/podcast/the-un…

Millie’s Homemade Ice Cream is emerging as one to watch, built from an unexpected start that turned into a fast-rising concept. qsrmagazine.com/story/why-mill…

This Women’s History Month, WiRL is highlighting the voices and impact of women shaping the future of quick service. qsrmagazine.com/slideshow/wome…

A longtime McDonald’s franchisee shares how she’s navigating today’s shifting labor market after growing up in the brand. qsrmagazine.com/story/how-a-le…

FAT Brands’ bankruptcy case took a sharp turn, with a proposed overhaul that would sideline longtime CEO Andy Wiederhorn and shift control to an independent committee. qsrmagazine.com/story/ceo-andy…

Can Popeyes follow Burger King’s turnaround playbook? A new brand president is aiming to find out. qsrmagazine.com/story/for-pope…

The fading penny may be flying under the radar, but its disappearance is hitting cash-heavy businesses like fast food and coffee shops. qsrmagazine.com/story/the-penn…

A second-generation Bojangles franchisee shares hard-earned lessons from scaling to 35 units and what it takes to grow smarter. qsrmagazine.com/story/scaling-…

FAT Brands is moving toward a potential sale, launching a court-supervised process that could see bids for the full portfolio or individual concepts. qsrmagazine.com/story/bankrupt…

Clutch Coffee's cofounder breaks down how the brand’s deal with Dutch Bros came together and what comes next after the acquisition. qsrmagazine.com/story/how-the-…

Growth at El Pollo Loco is picking up under Liz Williams, with strong demand in new markets and plans to open up to 20 restaurants this year. qsrmagazine.com/story/el-pollo…

Renewed takeover interest is circling Papa Johns, with a reported offer that would value the brand at roughly $1.5 billion. qsrmagazine.com/story/papa-joh…

Do restaurants really need a designated GLP-1 menu? qsrmagazine.com/story/what-glp…

Restaurants should treat candidate ghosting as a process breakdown, not a character flaw, according to this recruiting expert. qsrmagazine.com/story/candidat…

McDonald’s is leaning further into value with a planned $3-and-under menu and $4 breakfast bundle aimed at budget-conscious diners. qsrmagazine.com/story/mcdonald…

From kiosk ordering to “Loyalty 3.0” and more, Qu CMO Jen Kern stops by QSR Uncut for a look into the future of foodservice. qsrmagazine.com/podcast/the-st…

After stints at BJ's and California Pizza Kitchen, this industry veteran is ushering Starbird into its next chapter. qsrmagazine.com/story/greg-lev…

On the heels of McDonald’s social media backlash, marketing expert Jerry Bodrie breaks down why quick-service brands need to ditch corporate jargon and start sounding human again. qsrmagazine.com/story/the-real…

On the latest episode CEO to CEO, the top leaders behind Timber Pizza and Bun Mee turn the tables and quiz each other on what it’s really like to lead emerging restaurant brands. qsrmagazine.com/story/ceo-to-c…