Customer demand prompts new pizza size at Sam & Louie's unit

Sam & Louie's restaurant in Beatrice, Neb., has added a new pizza size — 14-inch — to the menu, a move prompted by customer requests. "We were missing that comparable 'large' size you get at other places which is your...

Gluten-free: It’s good for business

A handful of chains are doing gluten-free right.

Commentary: 4 tips for designing seasonal menus

Restaurants must feature menus that display what Mother Nature has to offer all year long.

'Fancy' dining offers clues about next big menu trends (Commentary)

Will grains, seeds and kale pops show up on chain menus? Possibly.

Yum! Brands: Pizza Hut needs 'more consistent value messaging'

Same-store sales down 2 percent in U.S. business, but China's casual dining business is still growing strong.

Your Pie founder: Americans are tired of big pizza companies

Drew French hopes to take his 18-unit fast casual pizza concept national brand in the next two to five years and global within 10 years.

The pizza segment's menu trends of 2013 (so far)

Fast casual concepts lead the emergence of individual, customizable pizzas.

The importance of traceability: “Fish fraud” sparks food-labeling controversy

Seafood fraud not only affects consumers' wallets, it also has the potential to take advantage of and even damage the reputation of honest vendors and restaurant owners

Pizza Ranch leverages mission, menu to differentiate itself

The company required franchisees to add its gluten-free pizza this year, a response that came directly from guest demand.

Pizza Ranch's vice president of Marketing talks menu trends

Cody Pierce, Pizza Ranch’s vice president of Marketing, took the time to discuss with PizzaMarketplace why focusing on “seasonality” is important, what menu offerings are now on trend and why the company had to take a step back and look at its “brand definition effort.”

Report: Limited-service restaurants fighting harder for customers

According to a new report from the National Restaurant Association, concepts are adding off-peak hours, off-premise business and retail options as differentiators.

Mellow Mushroom introduces Thai-inspired menu

Mellow Mushroom Pizza Bakers has introduced a new limited-time menu, "High on Thai," available through July 14. The menu features the bold, spicy and sweet flavors of Thai cuisine. "Summer is the perfect time to enjoy both the freshest of...

Cuisine Solutions discusses sous-vide technique

Chef Bruno Bertin from Cuisine Solutions discusses the sous-vide cooking technique, which is making a comeback at many restaurants. The technique uses a vacuum pouch and water heat transfer to achieve consistent flavor and temperature.  

How Boston's Pizza came out of the recession stronger

COO Mike Best says the company focused on upsell training and community branding efforts.

Using flavor to upgrade menus

On-trend flavors can entice customers to return.

Google adds nutritional data search function

Google's new nutritional-focused search function is a step toward the general public expecting to see this information everywhere.

Menu product development takes patience, collaboration

You can create a great product but without marketing, it won't budge.

Will craft beers increase limited-service occasions with Millennials?

As QSRs and fast casual concepts race to remain relevant to Millennial consumers, some restaurants are looking to beer for help. Of course, they’re not looking at just any beer, they’re looking at craft beer. Craft beers are defined as beers brewed at microbreweries across the United States and the world.

NRA Show '13: A handful of menu trends emerge

Gluten free, Greek yogurt, beverages and children's nutrition are just some of the show highlights from the food side.

Innovation at Korean Food Industry Show & Asia Food Forum

One of the major trends in South Korea is restaurant franchisee growth of U.S. branded knockoffs.

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