Why restaurants should ignore government’s delay on menu labeling

The real opportunity is to be a leader and put your nutritional information — all 11 of those pesky items, including consumer hot buttons like calories, fat, sugar and sodium — out there.

Commodities: Prices fluctuate

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

Bytes for bites: How disparate data can boost QSR franchise profits

QSR giants are not exempt from the rule that businesses should base product offerings on customer preferences. They arguably have the most access to data, yet many fail to translate that information into action.

It's time to break the pencil: What employees need to know about food safety

With multiple locations and an ever-changing labor force, how can restaurants be confident the food they sell is safe and that every employee is acting responsibly when it comes to food safety?

Ask the experts: Is your brand ready for catering?

Franchisors and their franchisees must understand what they're getting into before deciding if catering should be a part of the business model.

3 tips for restaurant owners to master user-generated content

We live in a social media world and nowhere is that more clear than in the restaurant industry. Pictures of food are ubiquitous, dominating photo-driven networks like Instagram and Pinterest and prominent across mainstays Facebook and Twitter.

Commodities: Cheese down, wheat, gas up

The price for cheese fell, while wheat, gasoline and natural gas prices rose; pizza stocks were mostly up.

Restaurants offering Tax Day specials

The tax man cometh. One of Americans' least favorite days — income tax filing day — is Monday.

Kitchen design and technology: 5 ways to improve foodservice operations

A successful foodservice operation must incorporate three elements: food, people and equipment.

How Smashburger, Billy Sims BBQ, East Coast Wings get franchisees to be social

Marketers have been touting the benefits of digital marketing for years, but motivating franchisees to carve out time to learn the ropes can be difficult.

At the Summit: Are you embracing the Internet of Things in your franchise?

Everyone seems to be talking about the "Internet of Things," or IOT, but what does that have to do with restaurants?

Who's winning the fast casual pizza game?

The fast casual pizzeria craze shows no signs of ebbing.

Restaurant, retail customer experience leaders headline ICX Summit

Gurus from Smashburger, Dickey's Barbecue Pit, Detroit Red Wings, Domino's Pizza and Wingstop are among a hefty list of speakers and panelists offering expert insight at the annual event being held June 1 – June 3 in Dallas. Registration is open.

Commodities: Another week of variation

The price for cheese, wheat and gasoline decreased, natural gas prices were mixed, and pizza stocks were mostly up.

LeBron 'Ron' James working at Blaze Pizza?

Meet the newest Blaze Pizza employee, "Ron."

At the Summit: How to create a franchise-friendly supply chain

The supply chain is often the thorn in the side of franchisors, especially those that have brands spread nationwide or globally.

Wingstop, Pizza Hut, Cici's Pizza execs debate importance of mobile apps

The customer experience at a restaurant is paramount to a restaurant's success. Mobile apps have become increasingly part of that experience, but how important are they?

4 things you don't know about the ACA (but should)

The employer shared responsibility rules under the Affordable Care Act (sometimes called "pay or play") is just one more area that is moving so fast that many restaurant owners are falling behind without even realizing it.

Commodities: A mixed week

The price for cheese fell, wheat and gasoline increased, natural gas prices were mixed, and pizza stocks were up.

Why millennials make valuable franchise partners

Millennials have ignited rapid change in the industry and view franchising differently than the previous generation of business owners.

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