- WHITE PAPERS
Beverages, micro-local, crowdsourcing and increased competition from nontraditional foodservice outlets are all expected to shape the restaurant landscape in 2015.
Topper’s Pizza CEO says Canadian consumers are becoming more adventurous with their orders.
Watch for menu trends at airport bars and lounges, Hollywood and convenience stores.
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 increased after weeks of decreasing prices.
After spiking to $2.45 in mid-September, cheese prices plummeted last week, dropping as low as $2.15.
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 Hut is aiming to have 15 to 20 Slice Bars open in the US by the end of this year.
The word 'fresh' is the most powerful driver of menus because it has a connotation that it is real food being served.
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.
Restaurants can sell snacks at premium profit margins and can be more exciting for guests than the traditional core menu.
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.
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.
Mazzio’s added a jalapeno stuffed crust pizza to its new menu platform.
Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.
Some pizza operators are committed to breakfast because it is a sales additive with few additions to fixed overhead costs.
Pierre Panos expects a ‘shakeout’ in the fast casual pizza subsegment.
From menu rollouts to marketing campaigns, some concepts are in the spirit.
Food quality now trumps location convenience for restaurant consumers.
'If you can pronounce the ingredients, it's probably good for you,' said Cynthia Harriman, director at Oldways and The Whole Grain Council.