- WHITE PAPERS
When Jeff Sinelli founded his Which Wich sandwich chain, it was probably destined to have something a little offbeat about it after his success with a relatively unusual concept in his former chain, Genghis Grill. That kind of innovation is where we started our questioning with Sinelli.
Ever thought of using that perpetual teenage social media favorite, Snapchat, in your social media marketing? Virginia-based Firenza certainly did, and the results have been very gratifying.
Easy entry for franchisees and portability for customers are helping Kono Pizza expand around the world.
Within the food service industry, the growing trend toward upscale ingredients delivered quickly is not only changing the way restaurants do business, but it's also opening up great opportunities for smaller-scale vendors whose premium products address the desire of so many of us for a little sparkle with our Spam.
In part two of this series on a new food service sector that some have called "luxury QSR," the first official player in that category talks about the kind of research went into the birth of the brand and where it's headed.
On the surface a new study on breakfast eating trends would seem of no interest to pizza restaurateurs, but are the findings worth a second look even in this food service category?
Results are in from a study created via a mobile insights platform that captures customer impressions of some of the nation's premier QSR brands.
Pizza Hut and Cici's have rolled out bacon-stuffed crust pizzas.
Three of this year's top-10 stories revolved around the fast food industry: Domino's new emoji ordering option ranked as No. 7 and the availability of alcohol at fast food locations, such as some Starbucks and Taco Bell locations, came in at No. 9.
Two fast casual pizza executives discuss why craft beer is a staple on their menus.
Tastes and trends in food change and evolve rapidly. What may have been an innovative concept last year may be exactly the wrong one now.
Beverages are an important aspect of the consumer dining experience and play a critical part of a restaurant’s branding efforts. Being on trend is key to success, say experts.
Front Flip founder Sean Beckner talks about the new customer engagement platform created to help restaurant operators attract and retain guests. Front Flip was an exhibitor at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago.
Fastcasual.com speaks with Honest Tea founder Seth Goldman about the company's 2011 acquisition and trends in brewed tea.
Bacon appears to be one ingredient that the American consumer cannot do without. It's been around since the beginning of time, but never been applied to so many food products as today. Mintel Global New Products Database recently listed 38...
Micros executives show a tablet, web-based mobile POS solution ideal for line-busting, table-side browsing.
Thinking Foods believes it has developed the ultimate solution for dough that comes out right, every time.
Jim Anglin, product manager at Henny Penny, talks about the Kitchen Innovation Award-winning PriMelt oil converter.
WestEx was a hot gluten-free mess of new products everywhere you turned. Yesterday, I had the privilege of attending the Annual State Restaurant Expo here in Colorado.
Anthony Ciepiel demonstrates Vitamix's new Quiet One blender at the 2011 NAFEM in Orlando, Fla.