Boost restaurant catering sales with a thoughtful beverage program

If you pass on offering a hot beverage lineup, then consider eliminating a morning catering program altogether.

Menu newsmakers include the chicken and the egg

Vegetables will soon be treated with the same care and creativity as proteins.

Millennials driving customized pizza concepts

Freshness is the biggest driver of menu R&D, and the most important.

The pretzel bun male-only menu

A greater focus on male-driven products is an admission that salad sales have plateaued.

Top CEOs join Fast Casual Exec Summit's experts panel

Attendees will have the opportunity to grill industry leaders on what it takes to run a successful fast casual restaurant.

An obesity solution

In Europe, a commission has set a goal to make pizza healthier.

Buying versus purchasing

To help manage costs, create proper specifications, consider contracts for key items and make a commitment to manufacturers for allowances and distributors with a Managed Distribution Agreement.

Papa John's CEO: You can't make superior quality pizza for $5

"In my 36 years of doing this, I've never seen the bigger players at that low a price point," Schnatter said.

The future of the food industry is closer than ever

Food production technologies are emerging to keep up with overpopulation and climate change concerns.

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.

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