- WHITE PAPERS
"Should I stay or should I grow?" is one question that many restaurant brands struggle with regarding expansion plans.
Domino’s Pizza continues to dominate the category with another strong quarter of financials marked by strong growth in same store sales, global store counts, and earnings per share.
Analysts are indicating a restaurant recession has already started. Whatever ultimately happens, it's clear those who invest in point-of-sale technology now will reap rewards later. During this free Nov. 1 webinar, you'll learn to recession-proof your restaurant through POS efficiency.
When you build a brand, you are taking a chance on new franchisees. There will be failures, shares Uncle Maddio's. The trick is to turn those failures into successful strategy moving forward.
Amidst a week of bankruptcy announcements and less-than-rosy financial news across the restaurant industry, increasing commodity prices only rubbed salt in the wound last week. Pizza stocks reflected that foggy picture, with half of the brands monitored by this website making gains on the week, and the other half tumbling in value.
A restaurant's differences are its keys to greater value and desirability, says branding guru Sally Hogshead, CEO and founder of Fascinate.
The NRA's monthly composite index reflecting the health and outlook for the nation's restaurant industry is reflecting the overall shadow that appears to be forming over food service this fall. The NRA's Restaurant Performance Index fell below 100 in August to 99.6 – indicating the industry is contracting.
As digital menus become the new standard at quick-service restaurants — both inside and at the drive-thru — it’s becoming increasingly critical to make these systems not only scalable to the chain, but also reliable and effective.
Reuters today published a story on the use of robots in food service, which shows that most restaurateurs are staying with humans for the bulk of their needs due to the high cost of investment in robotics, complexity of tasks in food service, and the problems presented by robot maintenance and repair issues in a restaurant setting.
Aside from Pizza Hut parent, Yum Brands, last week was a pretty rough one for pizza stocks.
Lots of high-level action occurring this week at Yum Brands with its board of directors giving the go-ahead to the previously announced separation of the company from its China business. Yum China begins trading Nov. 1, on the New York Stock Exchange as YUMC.
Aside from stabilizing auto fuel prices and slightly rising natural gas prices, last week was a particularly rosy one for pizza restaurateurs' bottom lines.
A group of Texas chambers of commerce has joined the NRF to file suit on behalf of the "millions of employers and employees" that the groups say the new rules will negatively affect.
Despite all the doomsayers last week, predicting the beginning of a restaurant recession, pizza restaurateurs had a very good week last year at the market. Commodity prices -- aside from auto fuel -- all dropped, while the value of pizza stocks rose, particularly at the smaller take-and-bake Papa Murphy's chain.
Almonds, arugula, potatoes and eggs, are just a few of the players in the results of our completely unscientific poll of cool and surprisingly tasty pizza toppings, the first of a two-part series on what's "up" in pizza.
In yesterday's initial part of this series, readers got expert advise on equipment leasing options and how they can help with your overall food service operations. Today's article, takes a deeper look at the work most restaurateurs must make sure they accomplish before approaching any outside sources for financing their dreams.
In a business that demands a steady and relatively liquid cash flow, leasing equipment can make a lot of sense. Here are five tips to help you decide what equipment to lease and how to prepare for the deal.
The price of commodities were mostly on the rise last week, while the value of pizza stocks fell, making the holiday week less than happy one for those in the pizza business.
A newly released study from Deloitte shows that a huge chunk of frequent diners prefer to order online, but at quick service restaurants they end up spending 26 percent more on food when they do. For fast casual, it's 13 percent more.
Eat out so hungry kids can eat. It’s a simple notion with a huge possible impact, as nearly 15,000 restaurants nationwide join the effort to provide meals for the 1 in 5 American children who cannot count on their next meal.