How to get millennials to stay committed to your brand

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

FEATURES


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.

How Papa Murphy's controlled record-high cheese prices in Q3

The company's CEO believes the company has the potential to triple its domestic footprint.

Startup aims to help restaurants clear hyperlocal produce hurdles

OtherShip Foods offers 10- and 20-foot containers that use hydroponics technology to grow produce on site.

Customization, versatility driving the Asian food segment

Highly versatile and easily customizable, the Asian food segment is a perfect segue for East-meets-West flavor mashups that consumers of all ages will love.

Pizza Hut announces complete brand, menu overhaul

Changes include new crusts, drizzles, toppings, uniforms, website and more.

In times of doubt, think outside the nutritional box

If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see how well it sells.

Prognostication: 2015 menu trends

Beverages, micro-local, crowdsourcing and increased competition from nontraditional foodservice outlets are all expected to shape the restaurant landscape in 2015.

Pizza concept preps for 120%-plus sales boost on Halloween

Topper’s Pizza CEO says Canadian consumers are becoming more adventurous with their orders.

Industry trends: Consumers will spend more for transparency, authenticity, safety

Watch for menu trends at airport bars and lounges, Hollywood and convenience stores.

A case for produce management

Produce is hard to benchmark what you should be paying on a regular basis because there is no regularity to the product category.

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NEWS


Blast 825° crowdsources pizza recipes from local charities

Blast 825° has announced the winner of its "People's Choice" award from the brand's recent Roseville, California, grand opening event. The Placer SPCA, one of four local charities that participated in Roseville Blast 825°'s charity build contest, had the winning...

Crushed Red intros 'Chop Top' pizzas

Crushed Red Urban Bake and Chop Shop has added Chop Top pizzas to the menu, featuring the same preparation technique as its chopped salads, using mezzaluna knives. “The Chop Top Pizzas have better topping distribution for a better flavor profile...

Domestic tea sales jump 6%

According to new research from the American Botanical Council, sales of loose, bagged, concentrated and herbal tea in the US increased by 5.9 percent in 2013, totally $1.7B. Ready-to-drink tea sales in the US remained relatively flat at $2.3B. According...

Sbarro adds heat with new 3 Pepper Chicken Pizza

Sbarro is spicing things up with its new limited-time offering – the 3 Pepper Chicken Pizza. The offering includes Poblano pesto, grilled chicken, roasted red peppers, jalapenos, pepper jack cheese and mozzarella cheese. It is available now through Dec.

Marco's growth exceeding projections by 40 percent

Toledo, Ohio-based Marco's Pizza announced the company is exceeding expansion goals for 2014, with 131 locations added this year.

Firecrust pizza set to expand in Dallas

Firecrust Neapolitan Pizzeria announced plans to add up to 10 locations over the next five years in the Dallas area.

Papa Murphy's launches 'gourmet' pizza toppings

Papa Murphy’s has announced a new line of gourmet pizza toppings that customers can use to customize their pizzas, including Angus steak, spicy fennel sausage and roasted garlic. "The new gourmet toppings are the perfect way to give customers the...

Crushed Red brings back Urban Harvest Pizza for seasonal promo

St. Louis-based Crushed Red Urban Bake and Chop Shop is bringing back the Urban Harvest Pizza for the cooler season.

Old Chicago collaborates with breweries for anniversary event

Old Chicago Pizza & Taproom is continuing its Explorer Series with an exclusive collaboration event with Boulevard and Odell Brewing Companies. This installment celebrates the 25th anniversary of the two popular breweries, and to mark the occasion, Boulevard and Odell...

Study: Restaurant customers want conscious, convenient brands

New research from the Culinary Visions Panel found that restaurant consumers now want more than just good food, value and service when they dine out. They're also more likely to choose an establishment that treats their employees well and supports...

Connie's Pizza feeding homeless veterans in Chicago

Connie's Pizza is teaming up with The Jesse Brown VA Medical Center to deliver food to more than 200 homeless veterans at the center in Chicago today for Veterans Day. "Our support of the work of The Jesse Brown VA...

Pie Five adds baked potato-inspired toppings to pizza

Pie Five has launched its new Cheddar Bacon Pie-tato, a combination of mozzarella and cheddar cheeses, bacon and red skin potatoes on a pan crust and topped with sour cream and chives. "For crying out loud, who turns a baked...

Americans' eating out habits drop to slowest pace since 1993

Americans are sourcing more meals from home than they have in years, reports The NPD Group. The market research firm just released its 29th annual Eating Patterns in America Report, which finds that a decline in restaurant usage and an...

Technomic spots five 2015 food trends for Canadian restaurants

Technomic is forecasting slimmed-down menu boards, competitive threats from retail, a surge in tea and more for Canadian markets in 2015.

PizzaRev intros vegan sausage topping

To mark National Vegan Month, PizzaRev has introduced a vegan sausage topping to its selection of 30-plus cheeses and ingredients. The build-your-own pizza concept will feature the spicy soy sausage through the rest of the year at its 19 locations...

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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.