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.

Customization, versatility driving the Asian food segment

Highly versatile and easily customizable, the Asian food segment is a perfect segue for East-meets-West flavor mashups that consumers of all ages will love.

Pizza Hut announces complete brand, menu overhaul

Changes include new crusts, drizzles, toppings, uniforms, website and more.

In times of doubt, think outside the nutritional box

If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see how well it sells.

Prognostication: 2015 menu trends

Beverages, micro-local, crowdsourcing and increased competition from nontraditional foodservice outlets are all expected to shape the restaurant landscape in 2015.

Pizza concept preps for 120%-plus sales boost on Halloween

Topper’s Pizza CEO says Canadian consumers are becoming more adventurous with their orders.

Industry trends: Consumers will spend more for transparency, authenticity, safety

Watch for menu trends at airport bars and lounges, Hollywood and convenience stores.

A case for produce management

Produce is hard to benchmark what you should be paying on a regular basis because there is no regularity to the product category.

Wheat prices spike as gas falls

Wheat prices increased after weeks of decreasing prices.

Cheese prices plummet after weeks on the rise

After spiking to $2.45 in mid-September, cheese prices plummeted last week, dropping as low as $2.15.

Beef O’ Brady’s overcomes franchisee skepticism to launch pizza program

The company spent three years testing ingredients, operations and ovens, and has experienced a sizable comp lift since adding pizza to its brand positioning.

Pizza concepts capitalizing on by-the-slice demand, economics

Pizza Hut is aiming to have 15 to 20 Slice Bars open in the US by the end of this year.

Menu trends: Consumers want functionality from their food

The word 'fresh' is the most powerful driver of menus because it has a connotation that it is real food being served.

How to survive the protein craze

Cutting costs by creating limited time offers or new menu items that scale down the serving of animal protein could be interesting to test with consumers.

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