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About 60 percent of customers at Kono's first U.S. location are reoccurring, and the brand has big expansion plans.
Dough expert outlines the basics of temperature, water and other issues.
Foodservice operators should offer fewer menu choices and absolutely nail the execution in the kitchen.
Trends indicate that consumers and food continue to move toward experimentation.
Droughts, livestock viruses and thinner herds are all affecting center-of-the-plate pricing.
Consumers have told us they want more coffee, tea and alcohol options from restaurants
A new touchscreen POS system will be rolled out in a majority of restaurants by the end of this year.
The most innovation in the food industry over the past five years has been in packaging, beverages and dairy products.
Michael's Pizzeria's managing partner says it's 'an art' to be able to cook dough in high temperatures.
On average, independent pizzas are about $2 more than chain pizzas.
Vegan and gluten-free offerings have moved into the spotlight for some concepts.
Consumers are cautiously moving toward recovery and are still demanding authenticity.
Organization creates new vegetarian and vegan diet pyramid to offer guidelines.
The new formats include pizza by the slice, digital menu boards, deck ovens and open seating.
Cooking a pizza faster enables marketers to promote their pizzas to new customer dayparts and customers with less time on their hands.
Expect a moderate sales growth rate this year.
Exposure to ethnic menu items and ingredients will drive growth in awareness and enthusiasm of new cuisines.
Mobile ordering, carry out/delivery, transparency and customer service are on the agenda.
Customization, speed, local and gluten-free were the top buzzwords this year.
Restaurateurs need to be open to modifications of their original ideas.
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