Understanding site selection variables for restaurant tenants

When you're looking for the right property for a pizzeria or QSR, having a checklist of desirable criteria can help you stay on track.

Heard at the Fast Cas Exec Summit: Editors share favorite session quotes

Another Fast Casual Executive Summit is in the books, and as always, it produced a plethora of insight.

How do millennials love thee? Let 'em count the ways

Millennials are a prime focal group for targeted marketing, a relatively untapped approach that marketers are slowly lining up to use for this age demographic. The reasoning for that is as close as the nearest statistical report for this group, which actually surpassed the number of the Baby Boomers last year.

Commodities: Yum Brands only gainer during a tough week for pizza stocks

Aside from Pizza Hut parent, Yum Brands, last week was a pretty rough one for pizza stocks.

Rooting out today's top culinary trends

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.

What the best-dressed pizzas are wearing around the globe

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.

What the best-dressed pizzas are wearing now

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.

The 'munchies' effect: How cannabis legalization will effect QSR traffic

Will Colorado's legalization of marijuana increase traffic for the state's restaurants?

15K restaurants deploy everything from unicorns to engaged employees to fight hunger

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 names Top 5 food-delivery services

Technavio's latest research names the Top 5 players in home delivery worldwide, as well as some of the major market forces.

Getting 'granular' about restaurants' many possible uses for whole grains

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.

3 steps to "wow-ing" customers with your loyalty program

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.

Purple dough, sweet potatoes: world brimming with pizza opportunities

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.

6 tips to get the most from your restaurant signage (Part 2)

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.

Restaurant graphics: More important than you think? (Part 1)

This two-part series delves into how and why restaurants should take their graphic elements more seriously.

College kids still love fast food, but they're pickier than ever

Today's coeds have high expectations for even the fastest food that they order.

Part 1: Why more restaurants are getting REAL

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.

Pizza Hut digital leader Baron Concors talks mobile strategy, best 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.

At Malawi's Pizza, dinner is a world-changing experience

A novel pizza brand that started in Provo, Utah, is making a huge difference for children in one very tiny, very impoverished African nation.

Should you switch to fully digital or combination digital and printed menu boards?

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.

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