Regents Pizzeria unveils bigger restaurant design, beer garden

Regents Pizzeria has opened a new 4,100-square-foot restaurant in the Southern California coastal town of La Jolla. The restaurant features a new design, outdoor beer garden with 32 rotating brews on draft, and 25 artisanal pizzas made with dough recipes...

FEATURES


Is your restaurant green?

Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.

2014 on the menu: Specialty pizzas and menu overhauls

Pizza Hut wasn't the only concept to undergo a massive makeover this year; Sbarro, CiCi's, California Pizza Kitchen and Chuck E. Cheese's also all took a page from the 'Domino's playbook.'

A 30-brand restaurant tour of Australia

The focus on healthy menu attributes, such as grass-fed beef, antibiotic and hormone-free products, etc., seemed to be more prevalent than similar products in the United States.

The chefs have spoken: Menu trend predictions for 2015

After years on the rise, gluten-free cuisine has fallen out of the top 10 list of the National Restaurant Association's annual survey.

Bringing millennials to your table

Millennials believe they simply don't have time to commit to a sit down 90-minute meal, so brands should deliver succinct experiences to help customers do more with limited time.

Gluten-free beer finds its way

I can't tell you how many photos from friends I receive of restaurant bar menus that feature gluten-free beer. The photos are sent out of enthusiasm for the gluten-free movement making its way to the beer menus across the country...

Pizza operators get their wish with FDA's final menu labeling regulations

The FDA's ruling mandates menu labeling by the slice, not the whole pie. Pizza restaurants do have to say how many slices are in a pizza.

What's in your kitchen?

Technology in food engineering and processing equipment coupled with better logistics has given companies the ability to specialize.

How to get millennials to stay committed to your brand

If you can provide an affordable, healthy, flavorful solution on a consistent basis, millennials are going to prefer your brand.

Just Mayo vs. Mayonnaise: How the FDA restricts food innovation

The FDA established Standards of Identity for many products so that consumers were protected from mislabeled food product. But consumers today are more educated about ingredients.

See More »

NEWS


Key themes for '15: Food quality, customization, customer-facing technology

Fitch Ratings released its 2015 Outlook for the US Restaurant industry, predicting an improvement in sales trends, the easing of commodities pressures and growing cash flow. However, the potential for event risk will remain in the New Year, according to...

Dining habits shifting toward snacks

In 2004, one-third of survey respondents reported they ate several small meals throughout the day, while 10 years later, 39 percent of respondents indicate they do the same.

Boston Pizza launches Athlete's Choice menu

Boston Pizza has teamed up with Hockey Canada and Dietitian Kelly Anne Erdman to launch a new Athlete's Choice menu. According to a company announcement, the menu is designed to provide energy, as well as the right amount of sodium...

Crust becoming major differentiator for pizza consumers

Americans continue to choose pepperoni as their favorite pizza topping, but what may be surprising to some is that more consumers are basing their decisions on the crust. According to a new report from Dataessential, the crust has become a...

zpizza woos meat lovers with new menu launch

zpizza has added the zCarnivore to its menu, featuring four types of meat - all-natural pepperoni, fennel sausage, smoked ham and bacon – and topped with hand-torn oregano. The zCarnivore pizza is available through February. "The zCarnivore is a craveable taste that's a meat lover's dream," Founder Sid Fanarof said in a news release.

NRA: Better kids' meals top trends list

Some of the restaurant industry's hottest trends involve children's items, according to the NRA's 2015 What's Hot culinary forecast.

California Pizza Kitchen unveils new design, menu in Florida

California Pizza Kitchen's newly reimagined menu is now available at its Wellington and Naples, Florida, locations. Both locations also feature the brand's updated restaurant design, featuring open kitchens that allow customers to watch chefs prep and toss pizzas. Restaurant redesign...

2015 beverage trends survey now open

QSRweb, sister website of FastCasual and PizzaMarketplace, is preparing a new report about beverage trends for 2015 and is currently looking for restaurant operator perspectives on the topic. The report will assess current beverage trends in the restaurant industry, from...

Consumption of fresh food up 20% in past decade

A new report from The NPD Group, called "The Future of Eating: Who's Eating What in 2018?" shows that the consumption of fresh foods – fruits, vegetables, meat, poultry, fish and eggs – grew by 20 percent from 2003 to...

Chuck E. Cheese's testing menu for parents

Chuck E. Cheese’s is testing a new menu in its San Antonio and Irving, Texas, restaurants that is geared toward parents. "Kids are at the heart of everything we do at Chuck E.

Beef Checkoff Program teams with NRA to sponsor Kids LiveWell

As part of the partnership, Beef Checkoff is offering to restaurants its collection of kid-friendly recipes that meet the Kids LiveWell criteria.

Belly up to the bar: Alcohol sales expected to improve modestly in 2015

Drink sales in bars and restaurants are projected to grow modestly in 2015, according to new research from Technomic. The market research firm says conditions at major chain restaurants that serve alcohol are slowly improving, and greater consumer confidence will...

Pizza Hut Australia creates crunchy Doritos crust

Pizza Hut Australia has partnered with Doritos to introduce the Doritos Crunchy Crust Pizza to the brand's Stuffed Crust lineup. According to a news release, Pizza Hut spent months developing the new crust, which is made with mozzarella cheese layered...

Pie Five offering Andes Mint Brownie Pie for the season

Pie Five Pizza has introduced the new Andes Mint Brownie Pie, featuring chocolate brownie batter and dark chocolate chips in a deep dish pizza pan, then topped with chunks of Andes mints. According to a news release, every pie is...

Sbarro's new pizza recipe features 20% more cheese

Sbarro introduced an enhanced pizza recipe this week, featuring 20-percent more cheese. "We're going back to the basics," CEO David Karam said in a news release. "We have the best cheese in the business – 100-percent whole milk mozzarella that we shred fresh daily to assure the best taste.

See More »

Is your menu keeping up with consumer tastes? Learn what’s hot (and not) in food and beverage trends so you can continue to deliver the culinary experience your customers want.