Menu labeling is HOT for 2011!

As the New Year began, California decided to stand firm and strong on a very interesting topic for anyone that is in the food service business: menu labeling. That small set of numbers that is popping up on menu boards...

Local: The ins, the outs and the details

We hear the term local tossed around pretty loosely nowadays. While it's popping up on just about everything with a price tag (local business, locally owned, locally operated, locally whatever), there is no place more popular to tout the term local than in food.    And with good reason.

PizzaMarketplace.com’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.

Preparing gluten free dishes

Catering to the needs of customers who require gluten free dishes is a necessity for any busy restaurant. While it may seem daunting at first, by being informed and outlining kitchen rules for preparation of gluten free dishes in your...

Leach: Salt is the new fat

Salt, the only rock we eat, has been one of the world’s most sought-after commodities. From keeping meat from spoiling, to financing of wars, to the establishment of trade routes and cities, salt courses through our veins and our history like no other substance on earth.

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.

Leach: "How we made a healthier pizza"

In the second part of his series, Naked Pizza's Jeff Leach describes how his chain defines a healthier pizza, without going organic. 

Leach: An organic Oreo cookie is still an Oreo cookie

Naked Pizza's co-founder on why organic is not necessarily healthier for you.

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....

Rummer: Burger King, stick to your core competency

By Jason Rummer This month, Burger King will start to serve "pizza," or something like it – a 2,500-calorie, pizza-flavored burger sold at its Whopper Bar concept in New York's Times Square. Are they crazy? Don’t they remember that McDonald's tried the same thing and failed? For McDonald's, failure was not just once.

'Healthy' menu items have grown 65 percent in last year

Last month's recommendations from the Dietary Guidelines Advisory Committee (DGAC) confirmed what Mintel’s research and consumers have already been suggesting: restaurants need healthier menus. Many restaurants have already listened.

How family-oriented restaurants should approach menu labeling

President of a popular pizza chain shares strategies for softening the blow of big-calorie menu items for concerned parents.

Anatomy of a menu overhaul

How a deep dish pizza leader reinvented its menu in the time of health hysteria -- without eroding the brand

PES 2010: 'Atkins 2.0' food pyramid revamp to shake pizza industry

On the eve of the USDA's dietary guidelines advisory report, insiders warn restaurant execs of nutritional paradigm  shifts and solutions.

PES 2010: 'Atkins 2.0' food pyramid revamp to shake pizza industry

On the eve of the USDA's dietary guidelines advisory report, insiders warn restaurant execs of nutritional paradigm  shifts and solutions.

Seven 'Stealth Health' foodservice strategies

You probably haven't heard of all the "invisible" ways UMass Dining gives students the healthier fast food they want.

Seven 'Stealth Health' foodservice strategies

You probably haven't heard of all the "invisible" ways UMass Dining gives students the healthier fast food they want.

Pizza Executive Summit draws industry leaders

Unique event unites the industry's agenda setters to learn in a dramatically different setting.

Pizza Executive Summit draws industry leaders

Unique event unites the industry's agenda setters to learn in a dramatically different setting.

Farm-to-table pizza

New Boulder Organic Pizza offers a premium, uber-localized menu at a popular price point.

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