Food trucks: Taking your brand to the streets

By Tom Smith These days, some of the food that’s moving fastest is … the food that’s moving fastest. Brick and mortar operations are finding an increasingly important opportunity in food that drives to its customer — rather than the...

2011 provides optimism for restaurant industry

Trends will surround healthy, sustainable, local, social and technological components.  

Squisito's dives into franchising

After more than 12 years, the concept is ready to spread throughout the East Coast.  

Straw Hat spreads its wings

President of California-based pizza company discusses big changes for the 52-year-old company.’s top stories of 2010

Pizza giants battled out a price war and a wheat crisis, while smaller companies touted healthy pies and make-your-own concepts.

Papa John's breaks with top 3 chains' comps momentum

Papa John's has announced its Q3 2010 earnings for the period ended Sept. 26, with a less-than-lustrous same store domestic sales decrease of almost 1 percent.

Anatomy of fast casual drive-thru pizza

Home Run Inn, Chicago's casual pizza dining institution, has a frozen pizza product that outsells national brands and a new retailed wine brand that's taking off. Its latest? Drive-thru, fast casual pizza.

Top That! pizza tackles build-your-own model

How BBI plans to build a pizza empire based on the operational strategies of Subway and Quiznos.

15 minutes with Donatos CEO Tom Krouse

New leader of Donatos pizza dishes on its wildly successful retail distribution arm, Jane's Dough Foods.  

Peek inside Straw Hat Pizza's new pizza-and-yogurt prototype

When the first co-branded Straw Hat Pizza and Tower 27 debuts October 7 in Walnut Creek, Calif., customers will experience the company's new build-your-own yogurt concept – and the 51-year-old pizza legend's makeover. “We felt the image was a bit...

15 minutes with Uno Chicago Grill's Rick Hendrie

Uno marketing SVP Hendrie reveals the brand's new limited service strategies, retail solutions and the real reason behind its Chapter 11 filing.

15 minutes with NPC International's Jim Schwartz

CEO of the nation's largest fast food franchisee, NPC International, spills the secrets to his company’s success.

Slideshow: Peek inside Naked Pizza's second franchised store

On the eve of their second franchise opening, in Pizza Chain, USA (Louisville, Ky.), Naked Pizza debuted its systemwide store prototype for the second time to the world. The first franchise location opened in South Beach, Fla., in late August....

How do emerging chains handle real estate selection?

In part two of this series, Stevi B's president offers hints to mitigate costs and pitfalls of real estate selection.

Five minutes with Madison Jobe

Pizza Inn's Chief Operating Officer talks about business trends in Saudi Arabia, one of the brand's international strongholds.

Mintel outlines fast casual setbacks

Mintel's recent foodservice survey and report on fast casual echoes what many in the limited service segment already know – the rampant growth of fast casual. According to the report, fast casual restaurant category accounted for estimated sales of $23...

Are we missing something?

Recently Market Force ran a series of studies with over 4,00 consumers to investigate their attitudes and behaviors around fast casual and family restaurants, and a separate study on the consumption of chicken. The findings from both were interesting, but...

Behind The Melting Pot's new "Peel"

The Melting Pot Restaurants president tells us what he was thinking when he started designing Neapolitan concept, Peel.

How do emerging chains allocate human capital for growth?

If you have ever grown a young franchise concept from approximately 20 locations to over 100 locations, you would probably agree that this initial growth is much more difficult than say growing from 100 to 200 locations or from 500...

Perfecting the search for franchisees

Executives are pursuing very specific individuals through new methods.

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