Firecrust Neapolitan jumps into fast casual pizza space

Firecrust Neapolitan Pizzeria has opened its first restaurant in Dallas, and has begun construction on its second location in Plano, Texas. According to a news release, Firecrust is a fast casual Neapolitan pizza concept with its head office based in...

FEATURES


How one concept is leveraging the demand for more heat

Mazzio’s added a jalapeno stuffed crust pizza to its new menu platform.

Holy jalapeno! How hot will menus get?

Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.

Can the pizza segment be a contender in the 'breakfast wars?'

Some pizza operators are committed to breakfast because it is a sales additive with few additions to fixed overhead costs.

Papa John’s franchisee: Trying to be everything to everyone is a bad strategy

Pierre Panos expects a ‘shakeout’ in the fast casual pizza subsegment.

Restaurants fire up promos for Fourth of July holiday

From menu rollouts to marketing campaigns, some concepts are in the spirit.

Consumer Reports: Low chain restaurant scores should be a ‘wake-up call’

Food quality now trumps location convenience for restaurant consumers.

Exploring the role of whole grains in the food industry

'If you can pronounce the ingredients, it's probably good for you,' said Cynthia Harriman, director at Oldways and The Whole Grain Council.

'Stealth health' menu approaches are on trend

Kids also want more healthful options from restaurants.

Blaze Pizza plans to become a national player by targeting Millennials

The new Louisville, Ky., location will be ‘overstaffed’ to ensure guests are taken care of ‘no matter what.’

Menu trends: 'Bland isn't acceptable anymore'

Brands’ innovation processes should be influenced directly by consumer feedback.

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NEWS


Papa John’s marks barbecue season with spicy pulled pork pizza

Papa John's is celebrating summer barbecue season with the launch of its new spicy pulled pork pizza, available for $12 now through Aug. 24. According to a news release, the pizza features slow-cooked pork with Kansas City-style barbecue sauce, spicy...

Chicago’s Dimo’s Pizza publishes cookbook

Dimitri Syrkin-Nikolau, owner of Chicago’s Dimo’s Pizza, has launched a cookbook called "Revolutionary Pizza: Bold Pies that Will Change Your Life … and Dinner." The book was published this month by Page Street Publishing and is available for $19.99. "'Revolutionary...

Whole Grains Council sets topics for November conference

Oldways and its Whole Grains Council have announced its conference, called Whole Grains: Breaking Barriers, is set for Nov. 9-11, 2014 at the Hyatt Boston Harbor in Boston.

Modern Apizza owner brings new concept to Sacramento

The Sacramento (Calif.) Convention Center, in conjunction with hospitality partner Classique Catering, a Centerplate company, has opened a new concept called Apizza. Classique Catering has tapped nationally-recognized pizza master Bill Pustari to create thin-crust pies featuring farm-to-fork ingredients.

Unique Pizza hires dairy scientist to advise on product development

Unique Pizza and Subs Corporation today announced it has engaged Dr. M. (Mali) S.

DaVinci Gourmet intros new smoothie mixes for foodservice operators

DaVinci Gourmet has introduced new smoothies made without artificial sweeteners, colors or preservatives. According to a news release, the smoothies include two servings of fruit per 8-ounce finished drink and are geared toward the foodservice industry. "With healthy eating on...

New RapiDough Pizza concept allows guests to order via iPad kiosks

The RapiDOUGH Pizza concept has opened in Providence Town Center in Collegeville, Pa., featuring pizzas, calzones and salads. The offerings are made with locally-sourced ingredients and house-made cheeses, according to a news release. RapiDOUGH Pizza was created by restaurateurs and...

Pizza Hut adds 8-slice Hershey's chocolate chip cookie to dessert menu

Pizza Hut may be taking a page from rival Papa John's playbook. The chain announced today it has partnered with Hershey to rollout a new Ultimate Hershey's Chocolate Chip Cookie.

Ethnic cuisine expected to play a larger role in next five years

New research from IBISWorld takes a look at some of the trends emerging in the foodservice industry, and suggests where operators must adapt. According to the report, changing population demographics and more health-conscious consumers are driving these trends.

Mellow Mushroom turns up the heat for Mexican-inspired menu

Mellow Mushroom Pizza Bakers has launched a new Up in Smoke menu, featuring Mexican-inspired dishes with ingredients such as mole sauce, chipotle and poblano peppers. According to a news release, the new menu, which also includes specialty cocktails, is available...

Villa Italian Kitchen adds BBQ chicken, Mountain Dew specialty beverages

Villa Italian Kitchen has introduced two new chicken barbecue offerings for a limited time – the BBQ chicken pizza and new BBQ chicken Stromboli. Additionally, the company has added the Mountain Dew specialty beverages, Extreme Pomegranate and Electric Apple. “The...

Zpizza brings back summer-inspired offerings

zpizza is bringing back two seasonal offerings to kickoff the summer season: Roasted Tomato Pesto Pizza and Strawberry Feta Salad. According to a news release, the Roasted Tomato Pesto Pizza features charred sweet tomatoes, organic pesto sauce and mozzarella topped...

Foodservice trends: What is the next Sriracha?

Technomic has identified trends emerging for the second half of 2014, including hot peppers and sauces beyond Sriracha, barbecue flavors in QSR handhelds, and classic snack brands incorporated into new menu offerings. According to a news release, Technomic leveraged its...

Report: Dessert opportunities abound in QSR

A new report from Food Genius, titled “Icing on the Cake – Desserts” shows that desserts are available at nearly 70 percent of restaurant locations in the U.S. However, the QSR segment is the most underrepresented market for desserts, while...

Hungry Howie’s brings back BBQ Chip crust for summer

Hungry Howie’s Pizza has brought back the BBQ Chip flavored pizza crust, available for a limited time. The crust was first introduced in August 2013.  "The smoky yet sweet BBQ Chip flavored crust is an innovative way to enjoy a taste of summer," Robert Elliott, vice president of strategic marketing, said in a news release.

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