QSR Articles

Look for Marc's monthly Menu Development column in QSR Magazine:

FEBRUARY 2010 - CUSTOMIZED QUENCHERS
How to use beverages to tap into Gen Y’s insatiable thirst for variety.

JANUARY 2010 - THE BREAKFAST TRIFECTA
There are three types of morning diners, and chains that can tap into each group’s needs will finish ahead.

DECEMBER 2009 - CURDS AWAY
Going back to the drawing board with cheese could mean some unusual applications that just might pay off.

NOVEMBER 2009 - NO BUM STEER
Beef options abound with new cuts and novel ethnic twists.

OCTOBER 2009 - CHICKENING OUT
Poultryís limitless applications mean menu inspirations can come from unlikely places.

September 2009 - IT's 7 A.M. Somewhere
Freeing breakfast foods from the tyranny of the breakfast hour.

August 2009 - Gone Fishing
Creative—and sparing—use of different kinds of fish can ensure a future for seafood.

July 2009 - New Shades of Green
Taking quick-serve salads to the next level