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Sustainability can be broken into the branches of organic, local, seasonal, green and ethical.
About 150 operators were surveyed on topics such as menu trends, marketing initiatives, technology upgrades, franchising, capital spending and general operations.
Will NYC's ban on large sodas lead to more regulations against the restaurant industry?
Big-margin soft drinks are good for operators' bottom lines.
Pizzerias are experiencing boost in beverage sales from localized brews.
A new report shows that one in five Americans don't know how they'll afford their next meal.
Trends such as ethnic cuisine, late-night ordering and meatless options expected to grow.
Always keep in mind that you are looking for 'best practices' within your concept category.
Younger consumers prefer snacks, late-night options.
Settings in demand during economic recovery include approachable, family friendly dining, vibrant, inspired, authentic and rustic.
CEO discusses expansion plans, new prototype and successful menu launches.
Gatti's restaurants in Austin answered more than 28,000 phone calls, and gave away more than $50,000 worth of gluten-free pizza to customers in one day.
During Q2 earnings call, CEO claimed Affordable Care Act would cause rise in pizza prices in order to protect shareholders.
Italian chain rolling out new recipes, restaurant designs in turnaround bid.
Advances in technology help machines evolve from pretzel-filled office staples to fresh, quick pizza providers.
The guiding menu principle is always to sell fewer items at higher margins - which will allow you to spend more time on operations execution and customer interfaces.
Gold medalist learns new non-carb diet and realizes positive results.
The terms now capturing restaurant consumers' mindsets include simplicity, value, authenticity, playfulness, escapism, invigorating and risk taking.
Low number of closures in the U.S. is the result of improved store economics.
Yum! Brands' China growth slows.
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