How Big Data is Revolutionizing the Restaurant Industry

This guide explains why tapping into the value of big data doesn’t have to be a colossal challenge, and stresses that it’s actually possible for you to use, collect and combine information from all aspects of your business.

Type: Guide

Sponsor: GoodData




HotSchedules Helps Quick Service Franchisee Group Save X3 in Labor Costs

West coast quick service group found structure and savings with HotSchedules employee scheduling software and HotSchedules Logbook.

Type: Case Study

Sponsor: HotSchedules




The Sky's the Limit with HotSchedules and Logbook

Celebrating its 22nd birthday in 2015, The Signature Room® shows no signs of slowing down. In fact, in January 2015, the management team took a step into the future by adding HotSchedules to their playbook.

Type: Case Study

Sponsor: HotSchedules


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FEATURES


How using customer data will make you a better marketer

Marketing sometimes gets a bad rap as being immeasurable fluff, but no one can argue with marketing built on factual data that can also be measured.

College kids still love fast food, but they're pickier than ever

Today's coeds have high expectations for even the fastest food that they order.

Part 2: The pain and the glory of getting REAL

Restaurateurs who seek REAL certification say it’s a tough and sometimes painful process. But they are quick to add that it can end up paying off big for a restaurant brand.

Part 1: Why more restaurants are getting REAL

Hundreds of restaurant brands have achieved REAL certification, but what are they getting out of it? Our two-part report begins with a look at research into the trends driving more healthful menus, sustainable sourcing and environmentally sound practices.

Pizza Hut digital leader Baron Concors talks mobile strategy, best practices

Baron Concors, Pizza Hut global chief digital officer, said the “focus on mobile is a focus on customer,” and that retailers must turn their mindset to becoming students of human behavior.

Commodities: Gas prices start to level off, while cheese gets pricier again

The market was a mixed bag last week for pizza restaurateurs. Gas prices have begun to level off after weeks of declining from the early summer highs typically seen around the travel season. Likewise, cheese prices, which appeared to be dropping, have started an upward trend again.

Congrats to the restaurant winners in the 2016 'Inc. 5000'

Inc. Magazine has named America's top 5,000 fastest-growing businesses, and the list includes a healthy representation of restaurants.

At Malawi's Pizza, dinner is a world-changing experience

A novel pizza brand that started in Provo, Utah, is making a huge difference for children in one very tiny, very impoverished African nation.

Online or offline: Ways your restaurant can tap into Pokemon Go craze

In the annals of gaming history, this summer will go down as the summer of Pokemon Go. The augmented reality game has players worldwide out on the streets and everywhere else, attempting to catch Pokemon in just about every nook...

Should you switch to fully digital or combination digital and printed menu boards?

Switching from static menu boards to new digital menu boards is a big step for restaurant operators. Digital menu boards have more components, are more costly and seem more complicated in the beginning than static, printed menu boards, but they add many huge advantages.

Massive Big Food study holds lessons for restaurant industry today

American Big Food is losing market share like someone just pulled the plug from its collective bathtub, according to a newly published study on the state of Big Food.

Should franchisors rethink employee training under the NLRB cloud?

Using a networked, digitally driven, consumer model for employee training can turn employees into eager directors of their own professional development without the risk imposed by the NLRB joint-ownership rules.

'Do you want fries and a fill-up with that, sir?' C-stores compete for restaurant business

As if the restaurant business weren't competitive enough already, now it appears that convenience stores want in on the action, too. There's no telling how such a trend might change the food-service industry.

Remember the '70s? Mr. Gatti's does and wants you to, too

There's gold in those olden days for brands such as Mr. Gatti's that are finding nostalgia might be the best path into the future.

Commodities: Cheese prices finally beginning to fall

Cheese prices are finally falling, but the price of wheat is taking up the slack in this week's commodity report of pizza restaurateurs.

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Business Strategy and Profitability articles on Pizza Marketplace.

NEWS