Nicole Troxell / Nicole’s work has appeared in business, education, technical, and travel publications. She is currently the editor of KioskMarketplace.com and SelfServiceWorld.com.
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From Guinness record setter to Oscars night: How Big Mama's is turning fame into fortune

How does a company capitalize on its fame and turn old news into something lasting and sustainable?

Dessert trends indicate consumers want a mix of flavors and textures

Everyone has a sweet tooth, but the question is, what are the flavors that customers most crave?

QSRs, fast casuals provide table service with RFID technology

As the restaurant industry trends toward using more and more technology to enhance customer experience, age old problems like searching for a guest’s table are finally being solved.

How Sarpino's Prius program saved the company money and defined its brand

By "going green" Sarpino's not only improves its standing with customers, but the brand is able to stay consistent with its gourmet image.

Commodity prices rise across the board

Last week saw a rise in most prices, including stocks, with natural gas as the exception.

Marco's COO predicts real estate pressure, higher prices for restaurants this year

Technomic research recently predicted that the $680 billion restaurant industry will see three percent growth in 2015. What else can industry leaders expect in 2015?

How Crushed Red is making waves in the sea of fast casual pizza

A few simple factors brought together, such as price, environment, and quality can help a fast casual pizza platform keep its head above water.

Average gas prices up, cheese and wheat down

Gas prices went up slightly for the first time in about a month, while cheese dropped below a dollar.

Papa John's franchisee leverages remote management technology to run the business from afar

Jaime Pickett franchises Papa John's units in Boston from her home in Virginia, entrusting and empowering her team to work together when she's not there.

Natural gas and pizza stocks show mixed results

Cheese, wheat and gasoline and diesel fuel prices continued to fall last week while natural gas once again saw mixed results across the country.

How one independent pizzeria survived growing pains

Getting noticed is a challenge, you have to offer something truly great and differentiate yourself in several ways, says CEO of Louisville-based Loui Loui's.

What to consider when implementing a restaurant kiosk

A majority -- 88 percent -- of restaurant patrons indicate a preference for self-service technology at their table, while 12 percent indicated a preference for a kiosk upon arrival.

Order kiosks making a comeback in the restaurant industry

Millennials are accustomed to technology and like a sensory experience – to touch and feel things – and kiosks give them that opportunity.

900 Degreez redefines food truck to fill a West Coast pizza void

The truck went over budget and took seven months to build, but has been profitable every month since it first opened.

Domino's iPad app yields highest conversion, ticket of company's digital ordering channels

Voice ordering was also a highlight of Q3, with more than 200,000 voice orders placed despite no promotion of the platform since the June launch.

Wheat prices spike as gas falls

Wheat prices increased after weeks of decreasing prices.

Domino's, Pizza Inn shares outshine competitors

Pizza shares generally rose this past week with Domino's Pizza and Pizza Inn outshining competitors at a $2.49 and 43 cent leap, respectively.

Pizza Patrón's new employee incentive program driving record sales

The company has closed underperforming stores and has shifted its marketing from Hispanic to Mexican and is having a banner year.

Uno Restaurants launch 'suburban' fast casual pizza concept

Uno fresco will leverage its brand equity to expand its footprint and harness customer loyalty.

Wheat, cheese prices jump as gas falls

Pizza shares, wheat, cheese on the rise

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