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Themes for 2015 include customization, freshness and mobile ordering/payments.
Despite a number of headwinds such as high cheese and beef prices and labor pressures, many operators remain optimistic for 2015.
The average cost of fuel is nearly 70 cents lower per gallon than it was last year at this time, and has dropped below the $2 mark in 13 states.
Pizza Hut wasn't the only concept to undergo a massive makeover this year; Sbarro, CiCi's, California Pizza Kitchen and Chuck E. Cheese's also all took a page from the 'Domino's playbook.'
On top of record-high commodities prices, labor inflation, technology costs and health care/menu labeling logistics, there is also intensified competition in foodservice.
Gas prices drop another dime in a week.
After years on the rise, gluten-free cuisine has fallen out of the top 10 list of the National Restaurant Association's annual survey.
Domino's shares are up 3,000 percent compared to where they were before the company's turnaround effort in 2010.
A handful of businessmen and women have come up with new concepts specifically to solve restaurant operators' biggest problems.
The challenge is no longer having the biggest presence or most followers; now quality matters before activity.
The FDA will consider details throughout the next year, and will continue to solicit input on how to properly monitor these regulations.
The FDA's ruling mandates menu labeling by the slice, not the whole pie. Pizza restaurants do have to say how many slices are in a pizza.
Heading into the busiest travel day of the year, gas prices have fallen for 60 consecutive days.
It has been estimated that about 20 percent of chefs, head cooks and cooks in the restaurant industry are undocumented immigrants.
NPC International CEO said the menu changes are in response to consumer demand for more flavor, customization.
Gas prices are down more than a quarter from a month ago.
The company's CEO believes the company has the potential to triple its domestic footprint.
OtherShip Foods offers 10- and 20-foot containers that use hydroponics technology to grow produce on site.
If you want to move the needle, teach everyone in your organization how to sell.
To approach mobile payments, make sure your guests want it, that you have the right infrastructure in place and that you have a plan for the data you can collect.
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