Pizza is now the second-leading gluten-free dish on all menus

On average, independent pizzas are about $2 more than chain pizzas.

Pizza concepts embrace New Year's resolutions with focus on healthier options

Vegan and gluten-free offerings have moved into the spotlight for some concepts.

Inspiring product development and innovation as recovery unfolds, part I

Consumers are cautiously moving toward recovery and are still demanding authenticity.

Putting more plants on plates

Organization creates new vegetarian and vegan diet pyramid to offer guidelines.

Pizza Hut unveils new 'fast casual' store prototypes

The new formats include pizza by the slice, digital menu boards, deck ovens and open seating.

Pizza: Make it thinner! Cook it faster! Fatten profits!

Cooking a pizza faster enables marketers to promote their pizzas to new customer dayparts and customers with less time on their hands.

Higher beef prices, mobile ordering on the menu for 2014

Expect a moderate sales growth rate this year.

Maintaining menu relevance in the New Year

Exposure to ethnic menu items and ingredients will drive growth in awareness and enthusiasm of new cuisines.

Pizza experts share crystal ball predictions for 2014

Mobile ordering, carry out/delivery, transparency and customer service are on the agenda.

Pizza executives reflect on the top menu stories of the year

Customization, speed, local and gluten-free were the top buzzwords this year.

Why most restaurants fail within the first three years

Restaurateurs need to be open to modifications of their original ideas.

A look at the top 2013 pizza menu trends

Deep dish appeared on more menus, and 'healthy-halo' descriptors also increased.

Pop-Tart Gone Nutty innovation?

The term 'innovation' has become a marketing buzzword instead of a reflection upon true creativity.

Yum! Analyst Day: Pizza Hut U.S. readies for core product innovation in '14

Chicken will also be a major focus in the U.S., as the company advertises WingStreet for the first time.

Local, healthy top the NRA's 2014 menu forecast

Gluten-free, non-wheat themes jump on the prediction list for the New Year.

As gluten-free grows up, pizza operators realize ROI

There were more than 200 million gluten-free menu requests last year, but the option still hasn't reached critical mass.

IKEA's fast food intrusion

Meatballs have all of the characteristics to be an American menu hit.

The rising popularity of foodservice mac and cheese

Adding Mac & Cheese is simple from an operational point of view, and pasta is typically low cost.

Poultry, pork costs expected to fall in 2014

Relief in beef costs isn't expected until mid-2015; but coffee, cheese and wheat will all fall in the New Year.

2014 predictions: Will the Paleo diet be the next gluten-free?

Wise operators check out farmers' markets, night markets and truck rodeos to see what's selling.

Showing (41 - 60) of 410


 

TRENDING

 

WHITE PAPERS