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Slideshow highlights new design elements such as "Pizza Theater" and flatscreen TVs.
Trends such as ethnic cuisine, late-night ordering and meatless options expected to grow.
Paradox: In an age of technology advances being gobbled like Pez, marketing and customer service are somehow getting more labor-intensive, not less.
Younger consumers prefer snacks, late-night options.
Settings in demand during economic recovery include approachable, family friendly dining, vibrant, inspired, authentic and rustic.
Store prototypes include flatscreen TVs, grab-and-go snack items and a viewing area to watch pizza preparation.
A Q&A with OLO founder and CEO Noah Glass on the new digital customer and the technology driving their dining experiences.
Gatti's restaurants in Austin answered more than 28,000 phone calls, and gave away more than $50,000 worth of gluten-free pizza to customers in one day.
During Q2 earnings call, CEO claimed Affordable Care Act would cause rise in pizza prices in order to protect shareholders.
Advances in technology help machines evolve from pretzel-filled office staples to fresh, quick pizza providers.
A call to tell customers their pizza is en route can lead to higher tips and quicker turnaround.
The voice of the consumer is louder and more far-reaching than ever thanks to the proliferation of the Internet and social media. For fast casual operators, customer satisfaction is key.
Reporting features can help operators save money and upsell.
A great marketing campaign is only part of the equation for a successful business.
Brands are stepping up their photo-based campaigns.
The opportunity for new product and packaging innovation in the Desktop Dining category has never been greater.
Two companies channel their efforts to the American Red Cross.
Digital display used to display menu items and keep customers entertained with trivia and games.
Research by the Food Chain Workers' Alliance paints a dismal picture of working wages and conditions throughout the industry's five core segments – farmers, processing facility employees, distribution, grocery store employees and restaurant/foodservice.
Learning an important marketing lesson at the age of 7.
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