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The brand examines sales and coupons to find out what works, and also leverages word-of-mouth messaging from loyal customers.
Blaze Pizza opened this week in Louisville, Ky., and hopes to be a national contender in the top-your-own pizza segment by appealing to Millennials and busy lunch patrons.
The new Louisville, Ky., location will be ‘overstaffed’ to ensure guests are taken care of ‘no matter what.’
Pizza concepts have added variety and have stepped up their quality of ingredients, CEO says.
Unlike other concepts, weather positively influenced the chain's business during Q1.
More QSRs and full-service restaurants are expected to realign their formats to compete more aggressively.
Despite a new product launch, U.S. sales were down 5 percent in Q1.
The brand has endured a major shift toward convenience and speed, but has maintained its values and recipes.
The construction method makes sense for hotels, shopping malls, airports, hospitals, dorms and more.
About 60 percent of customers at Kono's first U.S. location are reoccurring, and the brand has big expansion plans.
CEO: It took 38 years to hit $3B in global retail sales, but just over 5 years to hit this number in digital sales.
Bruno DiFabio says negotiating the lease while keeping a low profile is an important step when opening a concept.
Cameron Mitchell says if associates are valued, they will take better care of the customers.
Small business financing is a relatively new industry and not everyone you speak to is reputable.
Pizza Hut's China business is reaping the benefits of an expanded breakfast daypart, and plans to test liquor sales.
In episode #025 of the Social Restaurant Podcast, I talk with Kelly Roddy, CEO of Schlotzsky's Deli, an international franchise of more than 3,500 locations owned and operated by FOCUS Brands, Inc. Kelly brings an interesting and comprehensive paradigm on...
Many of the company's units are 17 years old and are inconsistent with the branding efforts in the past five years.
The new formats include pizza by the slice, digital menu boards, deck ovens and open seating.
If employees at the restaurant level are not trained around your designed catering culture, that culture will cease to exist and your catering program will fail.
The fast casual segment experienced a 9 percent growth in visits in 2013, led in part by top-your-own pizza concepts.
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