- WHITE PAPERS
Restaurateurs who seek REAL certification say it’s a tough and sometimes painful process. But they are quick to add that it can end up paying off big for a restaurant brand.
Hundreds of restaurant brands have achieved REAL certification, but what are they getting out of it? Our two-part report begins with a look at research into the trends driving more healthful menus, sustainable sourcing and environmentally sound practices.
Baron Concors, Pizza Hut global chief digital officer, said the “focus on mobile is a focus on customer,” and that retailers must turn their mindset to becoming students of human behavior.
The market was a mixed bag last week for pizza restaurateurs. Gas prices have begun to level off after weeks of declining from the early summer highs typically seen around the travel season. Likewise, cheese prices, which appeared to be dropping, have started an upward trend again.
Inc. Magazine has named America's top 5,000 fastest-growing businesses, and the list includes a healthy representation of restaurants.
A novel pizza brand that started in Provo, Utah, is making a huge difference for children in one very tiny, very impoverished African nation.
There's gold in those olden days for brands such as Mr. Gatti's that are finding nostalgia might be the best path into the future.
Cheese prices are finally falling, but the price of wheat is taking up the slack in this week's commodity report of pizza restaurateurs.
At least 60 Houston restaurants are being misrepresented as fictional restaurants, as we reported yesterday, but nobody is sure why. We posed the question to the experts to help other restaurateurs avoid being victimized.
Two Yum! Brands shareholder groups step up the pressure on Yum! Brands to rapidly ban the use of the antibiotic-raised meats at all its brands' locations.
Somebody is creating dozens of fake restaurant Facebook listings for real restaurant locations in Houston. The question is, why?
Last week was not the cheeriest for the pizza marketplace with most pizza stocks dropping.
The CEO of Franchise Global Frands provides eight tips for U.S. franchisors who want to go global.
The hourly labor market is getting tighter all the time for restaurateurs. A new national study reveals what these workers want and sheds light on how restaurateurs might attract and keep the best and brightest.
A chef from one of the nation's largest kitchen equipment manufacturers answers questions about the role of kitchen equipment in protecting and even heightening food safety. The hidden surprise? The best systems can yield labor savings, too.
Is the restaurant industry heading for a downturn?
QSR kiosks are all the rage these days, especially with McDonald's and other QSR giants jumping on the trend. Restaurant kiosks are now drawing in every demographic at a faster rate due to their ability to boost customer experience.
The prevalence of social media photo marketing campaigns in food service raises an interesting question: Do consumers really feel satisfaction and happiness from posting pictures on social media of their restaurant experiences?
Back in the 1800s when photography was first invented, it would have been hard to imagine people using the technology to document lunch. As restaurants are quickly discovering, however, food photography is not something to be dismissed as a passing fad.
The price of cheese continues its upward trend, while the prices for other common commodities monitored by pizzamarketplace.com fell over last week.