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Root vegetables are the food service trend of the moment, according to research on the top plant-based edibles in restaurant kitchens and menus from market research publisher, Packaged Facts.
In part 2 of this series on pizza toppings, we go to the masses for the take on what’s hot and what’s not atop pies globally.
Almonds, arugula, potatoes and eggs, are just a few of the players in the results of our completely unscientific poll of cool and surprisingly tasty pizza toppings, the first of a two-part series on what's "up" in pizza.
Will Colorado's legalization of marijuana increase traffic for the state's restaurants?
Eat out so hungry kids can eat. It’s a simple notion with a huge possible impact, as nearly 15,000 restaurants nationwide join the effort to provide meals for the 1 in 5 American children who cannot count on their next meal.
Technavio's latest research names the Top 5 players in home delivery worldwide, as well as some of the major market forces.
It’s little wonder restaurateurs are seeking new ways to incorporate old grains into their menus, given the trend toward increasingly healthful eating from sustainable sources. In this question-and-answer session with the nonprofit Whole Grains Council, restaurateurs get background on the trend, and tips on where to take it with their menus.
Last year, Google released data showing that "near me" searches on their platform doubled between 2014 and 2015. According to this USA Today article, Google’s search ads marketing director interpreted that to mean "convenience often trumps brand loyalty." But this isn’t necessarily true across the board.
Pizza is a hot restaurant concept around the world, according to Euromonitor International, which reported that it's gaining in popularity in not only traditional pizza markets but also in areas where it has usually been considered exotic, if not a little weird.
Graphics and signage can make a significant difference to a restaurant’s connection with its customers. To that end then, we provide six tips on how to approach that topic to get the best results for your business.
This two-part series delves into how and why restaurants should take their graphic elements more seriously.
Today's coeds have high expectations for even the fastest food that they order.
Hundreds of restaurant brands have achieved REAL certification, but what are they getting out of it? Our two-part report begins with a look at research into the trends driving more healthful menus, sustainable sourcing and environmentally sound practices.
Baron Concors, Pizza Hut global chief digital officer, said the “focus on mobile is a focus on customer,” and that retailers must turn their mindset to becoming students of human behavior.
A novel pizza brand that started in Provo, Utah, is making a huge difference for children in one very tiny, very impoverished African nation.
Switching from static menu boards to new digital menu boards is a big step for restaurant operators. Digital menu boards have more components, are more costly and seem more complicated in the beginning than static, printed menu boards, but they add many huge advantages.
American Big Food is losing market share like someone just pulled the plug from its collective bathtub, according to a newly published study on the state of Big Food.
As if the restaurant business weren't competitive enough already, now it appears that convenience stores want in on the action, too. There's no telling how such a trend might change the food-service industry.
There's gold in those olden days for brands such as Mr. Gatti's that are finding nostalgia might be the best path into the future.
Cheese prices are finally falling, but the price of wheat is taking up the slack in this week's commodity report of pizza restaurateurs.