- Cancer Project Names Worst 'Gourmet' Burgers. // Good Medicine;Spring2010, Vol. 19 Issue 2, p16
The article presents five worst gourmet burgers sold by fast-food chains as named by organization The Cancer Project which includes burgers from Wendy's, Carl's Jr., and Burger King that contain ingredients associated with cancer risk.
- Making it on his own dough. Mortland, Shannon // Crain's Cleveland Business;02/12/2001, Vol. 22 Issue 7, p2
Focuses on the plans of former Little Caeser's Pizza franchisor George Chamoun for Oven Fresh Pizza fast food restaurants in Ohio. Implementation of an expanded menu, pizza ingredients and business model; Factors driving Chamoun to make the changes; Features of the business model.
- Evolutionary food-chain concept. Kramer, Louise // Crain's New York Business;10/16/2000, Vol. 16 Issue 42, p22
Focuses on Munchelino's, an upscale fastfood restaurant in New York City. Strategy for eliminating high-priced labor; Reliance on suppliers for pre-cooked food; Employees' assembly of meals; Average check at the restaurant; Non-hiring of chef or specialist food personnel.
- The fattening of fast food. // Consumer Reports;Oct96, Vol. 61 Issue 10, p6
Offers recommendations on how to best exercise restraint when ordering a fast-food meal. Opting for smaller plainer meals than the super-size meals; Examples of difference in fat and calorie content; Why to avoid fried food; Which toppings to avoid; Selecting drinks wisely.
- That golden touch to the arches in Russia. Ingwerson, Marshall // Christian Science Monitor;3/4/97, Vol. 89 Issue 67, p1
Discusses the impact which McDonald's has had on Russia, and how it has given Soviets an idea of the Western way of customer service. Number of McDonald's restaurants in Moscow and St. Petersburg; Establishment of the Russian fast-food chain, Russkoye Bistro, which is based on McDonald's; How...
- Fast-food market cooks up ideas. Booth, Hannah // Design Week;5/22/2003, Vol. 18 Issue 21, p8
Discusses the need for fast-food chains in Great Britain to rethink their offers as consumer tastes change. Changes in the fast-food industry; McDonald's' plan to unveil three interior concepts to try to revive its flagging appeal among a broader cross-section of consumers; Pizza Hut's...
- Bistro brings Paris to Indy. Culbertson, Katie // Indianapolis Business Journal;07/26/99, Vol. 20 Issue 19, p3
Focuses on fast-food gourmet establishment Sophie's Crepe Bistro at Circle Centre Mall in Indianapolis, Indiana. Business opportunities from tourists and conventioneers; Range of food offerings; Growth plans.
- Prices slashed in Japan BSE scare. // Caterer & Hotelkeeper;2/21/2002, Vol. 191 Issue 4210, p8
Reports on the decision of fastfood chain Yoshinoya in Japan to reduce its prices to counter the impact of the bovine spongiform encephalopathy scare in the country. Effect on the profits of the restaurant chain.
- Primed to succeed: Steak chain thrives despite slow economy. Walkup, Carolyn // Nation's Restaurant News;9/17/2001, Vol. 35 Issue 38, p116
Reports on the survival of steak chain Prime Quarter restaurant in Milwaukee, Wisconsin despite a slow economy in the United States. Strategy adopted by president and chief executive Al Sanger; Competition with Outback Steakhouse and Lone Star Steakhouse; Factors contributing to the firm's success.