How one concept is leveraging the demand for more heat

Mazzio’s added a jalapeno stuffed crust pizza to its new menu platform.

Holy jalapeno! How hot will menus get?

Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.

Can the pizza segment be a contender in the 'breakfast wars?'

Some pizza operators are committed to breakfast because it is a sales additive with few additions to fixed overhead costs.

Papa John’s franchisee: Trying to be everything to everyone is a bad strategy

Pierre Panos expects a ‘shakeout’ in the fast casual pizza subsegment.

Restaurants fire up promos for Fourth of July holiday

From menu rollouts to marketing campaigns, some concepts are in the spirit.

Consumer Reports: Low chain restaurant scores should be a ‘wake-up call’

Food quality now trumps location convenience for restaurant consumers.

Exploring the role of whole grains in the food industry

'If you can pronounce the ingredients, it's probably good for you,' said Cynthia Harriman, director at Oldways and The Whole Grain Council.

'Stealth health' menu approaches are on trend

Kids also want more healthful options from restaurants.

Blaze Pizza plans to become a national player by targeting Millennials

The new Louisville, Ky., location will be ‘overstaffed’ to ensure guests are taken care of ‘no matter what.’

Menu trends: 'Bland isn't acceptable anymore'

Brands’ innovation processes should be influenced directly by consumer feedback.

Increase profits through menu engineering: Identify the big money

Well-engineered menus sell higher gross profit items that satisfy the consumer and add incremental gross profit dollars to the restaurant operator.

Convenience, customization behind the rise of take-and-bake concepts

Carryout concepts are in step with consumers' time-pressed demands and startup costs are lower than traditional units.

Wheat prices spike nearly 50 cents in a week

Gas prices starting to fall after spring peak.

Domino's digital sales flirt with 50 percent

Unlike other concepts, weather positively influenced the chain's business during Q1.

Nutritional variances

Have a disclaimer on your menu boards, pamphlets and website that promotes the steps taken to ensure accurate nutritionals.

Invasion of the invasivors

Invasivor consumption is motivated by the desire to preserve native plant or animal species, and is tied to sustainability.

How the restaurant industry is contributing to the drop in children's obesity

Restaurants should work with chefs and suppliers to ensure healthier meals, and even include kids in focus groups.

A look at some of Yum! Brands' corporate responsibility initiatives

The company's goal is to become the 'preferred restaurant of choice' by offering nutritional improvements.

Top (missing) food industry trends for 2014

The budget conscience consumer will demand luxury and "value" will be defined as the best quality for the money.

Pizza brands get in on the madness of March

March is a great month to get things rolling after the usual slumps in January and February.

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