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.

Pizza concepts sweeten things up in October

From Papa John's 8-piece cookie to Mellow Mushroom's sundae with bacon, desserts took center stage last month.

Developing menus with Millennials in mind

Watch the video to learn what Millennials expect from restaurants.

McDonald's wins game of chicken

While everyone else saw an already committed, normal sized wing supply, McDonald's recognized the trend to larger bird sizes.

Menu upgrades discussed at the Fast Casual Executive Summit

Shannon McClellan, key account manager for Kraft, attended the Fast Casual Executive Summit and talked with site editor Cherryh Butler about simple ways to upgrade menu items, such as with Kraft's Grey Poupon.

Fresh Brothers thinks outside the pizza box for innovation

Fresh Brothers chose King's Hawaiian bread for its sliders to put a bigger focus on the brand's signature meatballs.

How to add the right beverages and desserts to the menu mix

Don't be bullied into doing something just because a competitor is doing it well.

Burnt ends BBQ: A potential QSR mega hit

Some products have originated out of necessity and/or value-added qualities; BBQ burnt ends meets both.

Beverage, dessert innovation to open Fast Casual Executive Summit

Attendees will learn how to create, launch and market dessert and beverages.

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