Can retail experience predict the foodservice future?

Foodservice operators should offer fewer menu choices and absolutely nail the execution in the kitchen.

Top food industry trends for 2014

Trends indicate that consumers and food continue to move toward experimentation.

Food costs continue to elude stability

Droughts, livestock viruses and thinner herds are all affecting center-of-the-plate pricing.

Taking a deep dive into beverage trends

Consumers have told us they want more coffee, tea and alcohol options from restaurants

Papa John's hopes to 'breakaway' from value-focused competition

A new touchscreen POS system will be rolled out in a majority of restaurants by the end of this year.

Top 5 reasons restaurant chains won't innovate in 2014

The most innovation in the food industry over the past five years has been in packaging, beverages and dairy products.

Zagat’s best pizzeria is all about the dough

Michael's Pizzeria's managing partner says it's 'an art' to be able to cook dough in high temperatures.

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.

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