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In-N-Out Burger

McDonald’s recruits 2 outsiders to Easterbrook’s brain trust

 By Peter Romeo on Jun. 09, 2015

Silvia Lagnado, a consumer-products marketing vet, and Robert Gibbs, the former White House spokesman, come aboard at the “C” level.

McDonald’s looks for a new strategy chief

 Sep. 17, 2015

Reports say a search is underway to fill the vacancy left by the departure of 14-year veteran Adam Kriger.

QSR value wars heat up combo meal sales: Report

By Kelsey Squire on Apr. 29, 2016

After years of falling popularity, sales of bundled meals are on the rise—thanks to the price wars being waged by major burger chains.

ID NEWS: ADQ to expand SureBeam test

By Restaurant Business Staff on Aug. 25, 2003

ID NEWS: ADQ to expand SureBeam testAmerican Dairy Queen Corp. (ADQ), Minneapolis, will roll out its irradiated burger test from an original five-state area...

Financing

Buying burgers

By Restaurant Business Staff on Aug. 01, 2007

77 percent of beef eaten out of the home is in the form of hamburgers and cheeseburgers, according to the National Cattlemen’s Beef Association.

Researchers Calling For Reductions In Salt and Sugar Intake

By Restaurant Business Staff on Apr. 22, 2010

(April 21, 2010 - Reuters)—Sugarand salt are damaging the health of Americans by raising blood pressureand cholesterol—and regulation may be the only way...

The one-key theory

By Sam Smith on Aug. 01, 2011

Pal’s Sudden Service, the 23-unit, Tennessee-based QSR, knows how to run a burger joint. In 2002, it won the prestigious Malcolm Baldrige Award for its highly structured management system. One of the cornerstones of its management philosophy is keeping everybody’s head clutter-free.

Consumer Trends

International Foodservice Recovery

May 03, 2012

According to The NPD Group, world foodservice markets have steadily and slowly gained traction without help from the global economy. Here’s a snapshot of those countries that were doing the best at the end of 2011.

Vidalia onions

By Restaurant Business Staff on Apr. 10, 2013

While these sweet, mild onions are the pride of the state, chefs around the country eagerly await the first spring crops. They are deep-frying rings, garnishing burgers, creating relishes and finding plenty of tasty applications for the famous Vidalia onion.

Food

A smokin’ hot sandwich

By Patricia Cobe on Jul. 15, 2014

A smoked brisket sandwich struts its authenticity, thanks to new smokers installed at all Hard Rock Cafes.

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