Groupon launches ‘Groupon To Go’

The Internet coupon service will expand into the takeout and delivery markets

FEATURES


Science of bread innovation: enzymes driving quality

Current enzymes are replacing older pre-existing chemical compounds to create “clean” labels, while developing softer breads with a longer shelf life.

Should you lease or purchase commercial space for your restaurant business?

The decision to lease or to purchase commercial property is not always clear cut. When making the decision to purchase or lease, don’t buy simply for the sake of owning real estate.

Menu labeling mandate pushed back one year

Although the 12 month delay is welcome by some, brands should not use this time to rest on their laurels. Menu labeling is not going away and the faster restaurant operators can take the step toward compliance the better off they will be when the regulations do take effect.

How to increase revenue in your restaurant without sacrificing customer service

Finding ways to boost profitability while still retaining your customer base is quite possible: it’s just a matter of adding perceived value to your restaurant in the eyes of your customers.

How the growth of gluten-free pizza will shape customer marketing

With a handle on how your customers are reacting to the changing times, you’ll be able to tackle the gluten-free craze – wherever it may go – without issue.

Foodservice industry has 3 years to cut the fat

A FDA decision gives the industry until 2018 to remove trans fats from all foods, which the federal agency estimates causes 20,000 heart attacks and 7,000 deaths from heart disease each year.

Restaurants hitting home runs in baseball stadiums

Peanuts and Crackerjacks have always been staples at baseball stadiums around the country, but restaurants are trying to add other cuisines to baseball fans’ traditions.

NRA: Is marijuana the next menu trend?

Will marijuana soon be on your menu? Steve Fox, director of VS Strategies, counsel at Vicente Sederberg LLC, and panelist for the 2015 National Restaurant Association Show's "Marijuana on the Menu" session thinks so.

Bugging out: Is cricket flour on your menu?

Many in the foodservice industry are touting cricket flour as the next "super protein."

Leveraging kiosks for fresh-on-the-spot pizza anywhere

Pizza is the go-to meal for almost every occasion. Normally there are only a few options to purchase pizza such as frozen, carryout or delivery. However, kiosk manufacturer A1 concepts has crafted a new pizza kiosk which will allow consumers to purchase a fresh pizza on the spot.

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NEWS


Pie Five to open 25 locations in three states

Pie Five Pizza announced that HCW Development will open units in Missouri, New Mexico and Arizona.

Pieology expands into Koreatown

Pieology's Koreatown location in Los Angeles had opened with more locations still to come in the area.

Papa John’s adds Grilled Chicken Margherita Pizza, Bruschetta Cheesesticks

Papa John’s is launching two LTOs this week, a Grilled Chicken Margherita Pizza and the Bruschetta Cheesesticks.

Buffalo Wild Wings-backed PizzaRev launches hot sauce line

The Buffalo Wild Wings-backed build-your-own pizza shop features the signature sauces at its ‘Rev It Up’ counter where guests can choose from a variety of ingredients, including dry-aged parmesan cheese and Italian spice.

Papa John's summer creations now available

Bruschetta cheesesticks can only be ordered online at or through Papa John’s mobile ordering app for iPhone and Android devices.

PBS places Panino's Pizzeria at the top of Illinois pizza

The listing of Illinois’ top pizza places came after PBS asked its fans to nominate favorite spots for the best pizza in Illinois.

Chuck E. Cheese's launches adult-friendly menu

At 10 Chuck E. Cheese locations throughout the Dallas/Ft. Worth area, the brand surprised moms with impromptu spa treatments, including massages and manicures as well as samples of new menu items.

Wage victory leads to $15 an hour for New York restaurant workers

The wage increase will result in a more than 70 percent hike in workers' earnings, from the original $8.75 an hour.

Go Roma unveils new prototype

The fast casual Italian restaurant hopes to draw in new and old customers with a new look.

Family-owned Michigan pizzeria wins TripAdvisor Excellence award

TripAdvisor has awarded Holland, Michigan-based Crust 54 its Certificate of Excellence, given to properties that consistently achieve outstanding traveler reviews on TripAdvisor.

Pie Five expands to Indianapolis

Pie Five sets foot in Indiana and introduces its Oreo Cookies brownie.

Domino's CFO retires at 56

Domino's Pizza announced that Michael T. Lawton is retiring as the company's CFO after 16 years of service. He will be succeeded by Jeffrey D. Lawrence, current Treasurer of Domino's, who has been with the company since 2000.

Papa John's rolls out lighter menu, nutritional calculator

Papa John's nutritional calculator lets customers select products and add them to a meal builder, calculating the serving size, calories and nutritional facts with real-time prompts.

Hungry Howie's spices up crusts with Sriracha, hot chili

Throughout 2015, Hungry Howie's Pizza will offer a variety of different flavored crusts to guests, including hot chili sauce crust, also available through the end of September.

CiCi's adds Food Network winning pizza to menu

As part of the show's "Improv" episode, CiCi's challenged Food Network Star contestants to create a pizza with an array of unlikely ingredients.

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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.