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.

What are Any’tizers, Tanglers, Frisnacks or Wrappetizers?

Restaurants can sell snacks at premium profit margins and can be more exciting for guests than the traditional core menu.

Gas still cheaper than this time last year

Last week's stock market saw lower prices for gasoline and diesel fuel, with natural gas remaining stable and wheat and cheese on the rise.

Domino's, Pizza Inn shares outshine competitors

Pizza shares generally rose this past week with Domino's Pizza and Pizza Inn outshining competitors at a $2.49 and 43 cent leap, respectively.

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.

Showing (1 - 20) of 413


 

TRENDING

 

WHITE PAPERS