
How To Improve Customer Service in a Quick Serve Restaurant
Depending on which industry you’re in, acquiring a new customer is anywhere from 5 to 25 times more expensive than retaining an existing one..

Food Safety Tips: How to Use Time and Temperature as Public Health Controls
Consumer demand for nutritious, ready-to-eat food items at grocery stores, convenience stores, and restaurants drive foodservice businesses to handle a large quantity and variety.

Fad or Value Shift?: Functional Foods in Quick Serve Restaurants
Functional foods are dietary items that, besides providing nutrients and energy, enhance targeted functions in the body. Some ingredients may boost specific body processes.

The Top 6 Tips for Cost Management at Quick Serve Restaurants
In quick serve restaurants (QSRs), operating costs average 91-94% of total revenue. These costs fall into three primary buckets: food costs, labor costs, and.