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.

QSRs, fast casuals provide table service with RFID technology

As the restaurant industry trends toward using more and more technology to enhance customer experience, age old problems like searching for a guest’s table are finally being solved.

Average gas prices up, cheese and wheat down

Gas prices went up slightly for the first time in about a month, while cheese dropped below a dollar.

Make every year count

At the start of 2014, I was heavily anticipating the final FDA menu labeling regulations and its subsequent impact on the restaurant industry. While it took longer than expected for the FDA to make its ruling, I am thrilled that...

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.'

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