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This two-part series delves into how and why restaurants should take their graphic elements more seriously.
Agricultural commodities gave pizza restaurateurs a break last week in trading with the price of both wheat and cheese falling, but those gains were made up for with losses in increasing gas and natural gas prices.
Quick service and fast casual restaurants are increasingly enjoying the benefits of self-order kiosks.
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.
Today's coeds have high expectations for even the fastest food that they order.
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.
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.
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.
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.
Inc. Magazine has named America's top 5,000 fastest-growing businesses, and the list includes a healthy representation of restaurants.
A novel pizza brand that started in Provo, Utah, is making a huge difference for children in one very tiny, very impoverished African nation.
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...
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.
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.
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.
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.
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.
Cheese prices are finally falling, but the price of wheat is taking up the slack in this week's commodity report of pizza restaurateurs.
We all know the big, failed product launches, especially those from companies known for marketing greatness like New Coke, the Arch Deluxe and Orbitz soda. And, of course, there’s lots of analysis out there about why they crashed and burned,...
It's no secret that online reviews can be very beneficial for a restaurant's reputation and business. But many restaurateurs are not aware that they can use paid social promotion to win reviews, making the most of the ad dollars you spend on Facebook, Instagram and Twitter.