Pizza concepts capitalizing on by-the-slice demand, economics

Pizza Hut is aiming to have 15 to 20 Slice Bars open in the US by the end of this year.

Record-setting harvests push wheat to 4-year low

Wheat prices closed below the $6 mark twice last week, plunging to $5.68 on Friday.

Menu trends: Consumers want functionality from their food

The word 'fresh' is the most powerful driver of menus because it has a connotation that it is real food being served.

Why Apple Pay is important for restaurant operators big and small

Apple tries to make everything easy for consumers and that usually equals widespread consumer adoption down the road.

Allergen awareness: Why American brands should be watching the EU

The focus on establishments that serve food items will become more prevalent as the number of people born with allergens continues to increase.

Why restaurants should embrace mobile payment with iPhone 6 and PassBook

By combining NFC with finger touch recognition technology, Apple is able to offer NFC payment securely inside PassBook, making PassBook more relevant than ever.

McDonald's, Subway named as initial Apple Pay partners

The new mobile wallet eliminates the need for a magstripe, instead generating a single-use, unique number for each transaction.

How to survive the protein craze

Cutting costs by creating limited time offers or new menu items that scale down the serving of animal protein could be interesting to test with consumers.

iPhone mobile payment option opens up opportunity for marketers

With Apple's rollout of Apple Pay, now might be a good time for marketers to get to know Passbook.

A lesson for educational foodservice operators

How educational foodservice operators can gain a more transparent view of their costs and control of all purchasing cost factors.

Average cost of wheat inches up

Gas prices have stayed steady for the past two weeks, despite a busy holiday weekend.

What are Any’tizers, Tanglers, Frisnacks or Wrappetizers?

Restaurants can sell snacks at premium profit margins and can be more exciting for guests than the traditional core menu.

Using big data to get a big mobile strategy in place

Operators can now collect valuable information about their customers, find micro segments, create predictive analytics, and pass that value on.

More part-time work? Training younger workers to expect less

A majority of younger job seekers say having a flexible work schedule is most attractive characteristic of a company.

RedBrick Pizza plans resurgence under new ownership

The brand is aiming for 25 locations in the next year, including a debut in the Midwest and New York.

Five steps to creating a successful catering platform

Having a plan is crucial to the success of catering within your organization, and it includes timelines, teams, locations, the menu and marketing.

Wait time zero: The need for speed

Restaurant efficiency experts cite the 7-second rule; a 7-second reduction in customer wait times increases a chain’s market share by as much as 1 percent.

Cheese jumps more than 30 cents in a month

Gas prices continued to fall through the busy Labor Day holiday weekend.

Capitalizing on new school nutrition policies

New nutritional policies offer a great opportunity for restaurants to partner with schools to deliver healthy menu options for students.

Consumers say one thing, do another when it comes to healthy choices

Consumers sometimes say one thing, but do another when it comes to healthful choices. This conflict affects their food choices and translates into complex flavor trends which can be difficult to unravel.

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