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At the start of 2014, I was heavily anticipating the final FDA menu labeling regulations and its subsequent impact on the restaurant industry. While it took longer than expected for the FDA to make its ruling, I am thrilled that...
Jaime Pickett franchises Papa John's units in Boston from her home in Virginia, entrusting and empowering her team to work together when she's not there.
Commodity prices continue to fall, while Pizza Hut shares race above competitors.
Cheese, wheat and gasoline and diesel fuel prices continued to fall last week while natural gas once again saw mixed results across the country.
Gas prices have fallen even further and are down more than $1 from a year ago.
Getting noticed is a challenge, you have to offer something truly great and differentiate yourself in several ways, says CEO of Louisville-based Loui Loui's.
Look into markets that sell seconds or items that are discounted because of overruns.
For independent operators, it's important to understand futures and have a good relationship with distributors and manufacturers to best manage food costs.
Themes for 2015 include customization, freshness and mobile ordering/payments.
Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.
Pizza Hut wasn't the only concept to undergo a massive makeover this year; Sbarro, CiCi's, California Pizza Kitchen and Chuck E. Cheese's also all took a page from the 'Domino's playbook.'
The focus on healthy menu attributes, such as grass-fed beef, antibiotic and hormone-free products, etc., seemed to be more prevalent than similar products in the United States.
After years on the rise, gluten-free cuisine has fallen out of the top 10 list of the National Restaurant Association's annual survey.
Millennials believe they simply don't have time to commit to a sit down 90-minute meal, so brands should deliver succinct experiences to help customers do more with limited time.
I can't tell you how many photos from friends I receive of restaurant bar menus that feature gluten-free beer. The photos are sent out of enthusiasm for the gluten-free movement making its way to the beer menus across the country...
The FDA's ruling mandates menu labeling by the slice, not the whole pie. Pizza restaurants do have to say how many slices are in a pizza.
Technology in food engineering and processing equipment coupled with better logistics has given companies the ability to specialize.
If you can provide an affordable, healthy, flavorful solution on a consistent basis, millennials are going to prefer your brand.
The FDA established Standards of Identity for many products so that consumers were protected from mislabeled food product. But consumers today are more educated about ingredients.
The company's CEO believes the company has the potential to triple its domestic footprint.