This two-part series delves into how and why restaurants should take their graphic elements more seriously.
Today's coeds have high expectations for even the fastest food that they order.
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.
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.
A novel pizza brand that started in Provo, Utah, is making a huge difference for children in one very tiny, very impoverished African nation.
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.
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.
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.
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.
Cheese prices are finally falling, but the price of wheat is taking up the slack in this week's commodity report of pizza restaurateurs.
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,...
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.
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.
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.
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.
QSRWeb is seeking answers to its annual state of the industry survey.
The public relations folks at Yum! Brands recently took a moment to give us a peek inside their menu innovation process.
The price of cheese continues its upward trend, while the prices for other common commodities monitored by pizzamarketplace.com fell over last week.
A new artificial intelligence platform promises to engage diners in a caring way with very little thought and effort from restaurant operators.
One of the major players in the burgeoning legal marijuana business is lighting up a new franchising concept.