Commodities: Most prices fall

The prices for cheese increased, but wheat, gasoline, natural gas and pizza stocks fell last week.

Retailers find their sea legs with beacons for mobile engagement

Near the end of 2015, many mainstream publications rushed to declare Apple's iBeacon technology a dud — even though it's been around only since 2013. But some industry insiders believe it's too early to pass judgment.

Video: Former NFL star shares how football experience shapes his restaurant business

John Offerdahl, former Miami Dolphins linebacker and owner of Offerdahl’s Café Grill, discusses how the lessons he learned from playing in the NFL helps him run his business.

Researcher: Loyalty platforms a must for millennials

Though monetary value is crucial, millennials can incentivized to maintain loyalty participation through other means.

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.

Video: Smashburger founder discusses why old brands are struggling

Fast casual is pervasive, persistent and is starting to cover all categories, said Smashburger Founder Tom Ryan.

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.

Video: Why fast casual continues to steal casual-dining customers

The fast casual industry has grown by 600 percent over the past 15 years, and that’s because it knows the secret to attracting and keeping customers.

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.

Menus shift to reflect transparency

While larger chains like Noodles and Company and Panera Bread have taken great measures to provide transparent menu items, other chains are following suit.

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.

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