What is your restaurant's carbon footprint?

Countries and companies across the globe are making climate change high on their agenda.

6 ways to attract millennials to your restaurant

Attracting this picky generation now — before the stubbornness of old age sets in — is crucial.

Commodities: Gasoline still a bargain

The price for cheese remained unchanged, wheat increased, gasoline decreased, natural gas increased, and pizza stocks varied.

Mobile is affecting commerce decisions for retailers

At the NRF Big Show, a panel discussion about what's next in payments focused on the role technology has played in consumers' expectations as they interact with their favorite brands.

Merchants shift priorities to better serve today's consumers

At the National Retail Federation Big Show, London-based multinational retailer Marks and Spencer described how it created a new loyalty program.

Word-of-mouth marketing: Is it still important?

Does anybody talk anymore? As we start 2016, we consistently see the introduction of new changes to our industry that prove that the pizza marketplace, like any other industry in the 21st century, is driven largely by technology, social media and digital advertising.

Growing reception and use of restaurant self-serve POS

While rugged mobile tablets are making their way into the food services market, one element of the checkout experience that continues to be in demand for restaurant patrons are self-serve kiosks.

Commodities: Gasoline prices continue to fall

The prices of cheese, gasoline and natural gas decreased, while wheat remained unchanged.

5 trends to make a pie-ority in 2016

No longer content with standard pizza, hungry consumers nowadays demand a higher quality pie that's worthy of their hard-earned dough and caloric budget.

Will restaurants work to meet new dietary guidelines?

There's a new food sheriff in town in the form of the federal government's new dietary guidelines, but many restaurants aren't going to find it difficult to offer menu items that meet those guidelines.

5 ways restaurants can keep up with industry changes

Restaurants must be constantly evolving if they are to maintain, grow and in some cases reclaim their market share.

Commodities: Cheese up; wheat, gasoline and natural gas down; pizza stocks vary

The price for cheese increased; wheat, gasoline and natural gas decreased; and pizza stocks varied.

5 strategies to reassure consumers about food safety

Consumers now hold restaurants to higher standards than ever, forcing brands to reassure them about the safety of their food.

Loyalty applications and payments: Are consumers ready?

Loyalty applications are more popular than ever and as we shift to mobile payments there is a new opportunity to integrate rewards and payments.

Celebrating your food story: The transition of cooked-to-order

Hormone-free, GMO-free and all-natural have become commonplace terms — simply because customers demand it.

Commodities: Pizza stocks fall

The price for cheese and wheat increased, gasoline decreased, natural gas was mixed and pizza stocks dropped.

Pizza buffet chains rise up to meet demand for healthful foods

While pizza is a favorite choice among diners eating out, a couple of buffet operators say some of their customers — especially parents — are asking for more healthful kids' options, and they're working to meet that demand.

Infographic: Economic considerations of eliminating tips

Amid concerns over whether compensation for back-of-the-house and front-of-the-house employees is fair and how the push for raising minimum wage will impact cost-cutting measures, the tip reform movement is stirring up controversy.

Commodities: Cheese up, wheat down, gasoline steady,

The price for cheese increased by 8 cents. Additionally, wheat decreased, gasoline remained steady and pizza stocks varied.

3 ways restaurants can optimize labor efficiencies to cut costs

Outdated and inconsistent scheduling practices are running rampant in the majority of restaurants, which is taking a toll on their bottom lines.

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