Pizza Hut Canada's Hot Dog Stuffed Crust launch

Pizza Hut's new Hot Dog Stuffed Crust Pizza rolled out in Canada on Oct. 15. The combination features an Angus beef hot dog baked inside of Pizza Hut's stuffed crust. Each pizza comes with a Heinz Ketchup Dip and Squeeze...

Why isn’t there more pizza innovation?

There are five key innovation trends emerging from independent pizza restaurants in the U.S.

Pizza Hut focused on value promotions, smaller footprint

China continues to be Yum! Brands' biggest growth story.

Spilling the 'beans' on Fast Casual Exec Summit

Panelists will give tips on menu development.

Marketing departments going for the jugular

Ads, menu items are outwardly trying to ‘one-up’ the competition.

The Sustainability playground: consumer drivers

Does your company have the ability to make the consumer feel safe?

The great bacon shortage

Meat prices will rise next year; keep your customers aware, manage your menu prices and promote items that use less animal protein.

Pizza concepts broaden menus in September

Coffee platforms, breakfast and desserts also highlighted.

Restaurants leverage football season for new promotions

Television campaigns pick up and new themed products roll out.

The sustainability playground: sustainability defined

Sustainability can be broken into the branches of organic, local, seasonal, green and ethical.

PizzaMarketplace State of the Industry 2012 now available

About 150 operators were surveyed on topics such as menu trends, marketing initiatives, technology upgrades, franchising, capital spending and general operations.

Pass the baked potatoes

Will NYC's ban on large sodas lead to more regulations against the restaurant industry?

NYC approves soda ban; restaurant association responds

Big-margin soft drinks are good for operators' bottom lines.

Pizza operators leverage growing demand for craft beer

Pizzerias are experiencing boost in beverage sales from localized brews.

Restaurants take the lead in hunger crisis aid

A new report shows that one in five Americans don't know how they'll afford their next meal.

College-aged Millennials shaping foodservice trends

Trends such as ethnic cuisine, late-night ordering and meatless options expected to grow.

Top 5 benchmarks for new restaurant chain start ups

Always keep in mind that you are looking for 'best practices' within your concept category.

Tapping into the college Millennial foodservice consumer

Younger consumers prefer snacks, late-night options.

Game changers and shapers inspiring product development and innovation – Part 2

Settings in demand during economic recovery include approachable, family friendly dining, vibrant, inspired, authentic and rustic.

The Loop Pizza Grill ready to 'reintroduce' brand to marketplace

CEO discusses expansion plans, new prototype and successful menu launches.

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