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.

Massive Big Food study holds lessons for restaurant industry today

American Big Food is losing market share like someone just pulled the plug from its collective bathtub, according to a newly published study on the state of Big Food.

'Do you want fries and a fill-up with that, sir?' C-stores compete for restaurant business

As if the restaurant business weren't competitive enough already, now it appears that convenience stores want in on the action, too. There's no telling how such a trend might change the food-service industry.

Remember the '70s? Mr. Gatti's does and wants you to, too

There's gold in those olden days for brands such as Mr. Gatti's that are finding nostalgia might be the best path into the future.

Commodities: Cheese prices finally beginning to fall

Cheese prices are finally falling, but the price of wheat is taking up the slack in this week's commodity report of pizza restaurateurs.

Big reasons why big data can vastly improve marketing efforts

We all know the big, failed product launches, especially those from companies known for marketing greatness like New Coke, the Arch Deluxe and Orbitz soda. And, of course, there’s lots of analysis out there about why they crashed and burned,...

5 great ways paid social ads can equal more restaurant reviews

It's no secret that online reviews can be very beneficial for a restaurant's reputation and business. But many restaurateurs are not aware that they can use paid social promotion to win reviews, making the most of the ad dollars you spend on Facebook, Instagram and Twitter.

Expert advice for restaurateurs if a fake restaurant Facebook page steals your location

At least 60 Houston restaurants are being misrepresented as fictional restaurants, as we reported yesterday, but nobody is sure why. We posed the question to the experts to help other restaurateurs avoid being victimized.

What's it worth to dress like me? About $8 million if you're Chick-fil-A

Chick-fil-A conducted its annual Cow Appreciation Day about a month ago, on July 12. If you're not familiar with this event, it's an annual rite at the chain where customers dress like cows to receive free entrees.

Using kitchen equipment to enhance food safety

A chef from one of the nation's largest kitchen equipment manufacturers answers questions about the role of kitchen equipment in protecting and even heightening food safety. The hidden surprise? The best systems can yield labor savings, too.

Pssst... QSR execs, got 10 minutes?

QSRWeb is seeking answers to its annual state of the industry survey.

Would you like some kimchi in your burrito, sir? A look at Taco Bell's innovation process

The public relations folks at Yum! Brands recently took a moment to give us a peek inside their menu innovation process.

Commodities: Papa John's is only gainer

The price of cheese continues its upward trend, while the prices for other common commodities monitored by pizzamarketplace.com fell over last week.

AI meets customer engagement: Creepy or necessary?

A new artificial intelligence platform promises to engage diners in a caring way with very little thought and effort from restaurant operators.

Cannabis quelling 'the munchies' fast casual style

One of the major players in the burgeoning legal marijuana business is lighting up a new franchising concept.

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