Papa John's franchisee leverages remote management technology to run the business from afar

Jaime Pickett franchises Papa John's units in Boston from her home in Virginia, entrusting and empowering her team to work together when she's not there.

Pizza Hut shares up nearly $2 in 1 week

Commodity prices continue to fall, while Pizza Hut shares race above competitors.

Natural gas and pizza stocks show mixed results

Cheese, wheat and gasoline and diesel fuel prices continued to fall last week while natural gas once again saw mixed results across the country.

Gas and wheat prices continue to fall

Gas prices have fallen even further and are down more than $1 from a year ago.

How one independent pizzeria survived growing pains

Getting noticed is a challenge, you have to offer something truly great and differentiate yourself in several ways, says CEO of Louisville-based Loui Loui's.

How to manage rising food costs

Look into markets that sell seconds or items that are discounted because of overruns.

Independent pizzerias leverage local ingredients, marketing to compete with big chains

For independent operators, it's important to understand futures and have a good relationship with distributors and manufacturers to best manage food costs.

Executive round table: Pizza industry leaders make their 2015 predictions

Themes for 2015 include customization, freshness and mobile ordering/payments.

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.

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.

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