QSR Magazine — page 83

Arby's will launch its Venison Sandwich nationwide on October 21, following its successful limited offering in Nashville.

Pizza Hut uses 3M Thinsulate Insulation thermal technology to keep pizza boxes 15 degrees warmer than traditional delivery boxes.

Dunkin' Donuts will be testing a simplified menu with fewer doughnut varieties at 1,000 locations.

Starbucks has closed its online store and discontinued subscription programs, positioning the brand as a must-visit destination rather than just a retailer.

Arby's shares drive-thru success tips in QSR Magazine, focusing on clear labeling and high-quality technology.

DMK Burger Bar plans to expand to 400 locations globally within the next 10 years, starting in the Midwest region.

Chop Chop Rice Co., a fast-casual Japanese restaurant concept, was founded by David Smith and David Terry, who bring complementary backgrounds and skillsets to the business.

Taco Bell plans to open over 300 new Cantina restaurants in the next five years, serving alcohol in addition to its usual menu items.

Chicken wing prices are soaring, creating an issue for wing-centric restaurant chains like Buffalo Wings & Rings.

Chipotle cuts chorizo from its menu, citing efficiency and focus on a few key items.

Mobile ordering is expected to become a $38 billion industry by 2020, with quick-service restaurants seeing benefits from digital ordering technology.

Food trucks are expected to become more common at private events, boast unconventional menu items, and test potential restaurant locations.

Fast casual sales are still struggling, with restaurants overall seeing same-store sales drop by 0.2 percent in the second quarter, according to QSR Magazine.

Starbucks' Pumpkin Spice Latte is back, with the company's product manager noting that the drink has taken on a life of its own since its introduction 14 years ago.

Burger King is offering a free Whopper to those who publicly announce their firing on LinkedIn.

Chicken in a Barrel is an emerging franchise brand that uses an oil drum to barbecue its meat with charcoal and wood.

Pasta restaurants are attracting millennials with high-quality ingredients and Instagram-worthy dishes, leading to increased sales and customer satisfaction.

QSR Magazine explores the meal-kit movement, with brands like Tijuana Flats and Chef'd offering customized meal kits.

Lennys Grill & Subs has revamped its image, updating the look and feel of its restaurants and adding new menu items to appeal to a wider customer base.

Wendy's targets 'buy and flips' for sustainable growth, passing ownership from one franchisee to another.

Noodles & Company is testing Veggie Noodles made from spiralized zucchinis, offering a lighter noodle base for customers.

Restaurants that offer morning menu options have the advantage of becoming part of a consumer's daily routine, according to a recent article in QSR Magazine.

Pizza Hut's new loyalty program awards two points for every dollar spent, with no limit on points and redeemable rewards for free pizzas.

IFA president and CEO Robert Cresanti sees room for continued growth in the franchising industry, despite potential regulatory burdens.