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

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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.

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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.

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.

Why Group Purchasing Organizations are good for manufacturers and members

By working through a GPO, the manufacture of food or supplies can "speak" directly to decision-makers in the purchasing arena, thus saving time, money and the hassle of hunting down those important people.

Get a Bigger Piece of the Pie [infographic]

Online ordering, and mobile ordering in particular, is no longer simply a nice add-on for consumers,it's an expectation.

Your Pie looking for national growth in the midst of fast casual pizza boom

With 22 units open, Your Pie is hoping to break out of the Southeast and go nationwide.

Domino's, Papa John's share new 52-week high

While cheese and wheat prices hardly moved last week, Domino's and Papa John's both reached new 52-week highs on the same day.

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NEWS


Villa Italian Kitchens partners with Monin to offer customizable drinks

Villa Italian Kitchen is allowing guests to customize their drinks by letting them add a "Flavor Shot" of Monin Gourmet Flavoring to any fountain beverage, including iced tea, soda or lemonade

ConAgra steps away from $5B private label business effort

Packaged food titan ConAgra Foods is stepping away from the private label business to focus on its consumer brands and intends to be much more strident in boosting margins.

Chef Klime Kovaceski announces opening of CRUST

Chef Klime Kovaceski and his wife Anita have recently announced the opening of the CRUST Restaurant, which will serve pizza and modern Mediterranean cuisine.

Sysco steps away from US Foods acquisition following federal court injunction

Sysco Corp. won't be appealing a federal court ruling against its planned $3.5 billion acquisition of US Foods and will be going back to the drawing board to determine other venues for expanding its food distribution business.

Blaze Pizza wins Emerging Entrepreneur award

The eight recipients employ approximately 2,700 people and have increased their workforce by more than 50 percent and revenues by 90 percent over the last two years.

Pie Five launches Carolinas-inspired LTO

Pie Five has created the Carolina Golden BBQ Pie, piled with smoky pulled pork, diced pickles, melted cheddar, a kick of spice from fresh red onion and a tangy Carolina Gold BBQ sauce.

Ultra Thin Pizza intros pretzel crust

The crusts are suitable for a deck, conveyor, range, rotating, or convection oven or an open char-grill flame.

Mellow Mushroom serving up employee, guest recipes

Mellow Mushroom polled servers, bartenders, prep and line cooks from more than 170 locations to curate its Homegrown Picks Menu, which is available nationwide through June 30th.

Pizza Nova intros hormone-, antibiotic-free pepperoni

The improved healthier pepperoni follows Pizza Nova's own recipe with Canadian-raised beef and pork, which are vegetable and grain-fed

Old Chicago Pizza promotional tour honors regional food

Participating locations will feature specialty menu items representing signature dishes from New York City, Chicago and Southern California.

'Consumer counter-revolution' driven by misleading food labeling

Packaged Facts: "The mainstream food industry has paid a price for foot-dragging and sleight-of-hand on nutritional and labeling issues, leading to consumer counter-revolutions including the current clean label movement."

Pizza Hut intros Hershey brownie

Pizza Hut introduced its Hershey's Triple Chocolate Brownie to its dessert offerings, which includes three types of Hershey's products: Hershey's Cocoa, Hershey's Semi-Sweet Chocolate Chips and Hershey's Special Dark Chocolate Chips.

NRA calls IRS requirements 'confusing, burdensome'

Under the current requirements, restaurants will face exorbitant new HR and IT costs to obtain, maintain and protect their employees' personal information, according to the NRA.

Sodexo nominates MenuTrinfo for vendor award

MenuTrinfo received a nomination for the "Vendor Partner Award," from Sodexo.

White Castle VP concerned over proposed overtime changes

White Castle Vice President Jamie Richardson testified in a hearing by the House Education and Workforce Committee's Subcommittee of Workforce Protection about his concern over impending overtime changes.

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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.