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Food production technologies are emerging to keep up with overpopulation and climate change concerns.
For merchants, the convergence of payments and marketing should bring in new customers, increase sales from existing customers and provide more customer data.
A refinement of the brand's pizza dough is projected to reduce annual costs by $1.2 million.
Sam & Louie's restaurant in Beatrice, Neb., has added a new pizza size — 14-inch — to the menu, a move prompted by customer requests. "We were missing that comparable 'large' size you get at other places which is your...
In a confusing picture, it seems that restaurant operators are feeling upbeat, but overall, the number of away-from-home eating occasions are slipping a bit.
And we're back with yet another episode of The Social Restaurant Podcast. This week's interview is sure to get more than a few of you thinking about your chains use of mobile marketing and mobile apps.
The company achieved nearly 7 percent same-store sales growth without any product introductions during the quarter.
As the middle class is squeezed, those operators that serve them will find their customer counts slipping.
To ensure your passion won't diminish for your business, it's important to stay innovative and keep things fresh.
Knolla's has launched a survey asking fans to select the crust type, thickness, shape and any add-ons that could define this new pizza style.
If you're like me, you spend a lot of time glued to your smart phone. And chances are, you probably have your very favorite apps organized neatly on your home screen — you know, those must have apps that you...
NFC adoption will accelerate in the restaurant industry in the form of payments, loyalty programs, customer reviews and more.
Millennials seek adventure not only in their activities but in their eating. This month, Chipotle is launching its 20th anniversary treasure hunt titled, "Adventurrito." The 20-day-long treasure hunt began this week and consists of daily puzzles for followers to solve...
Strategies have been geared toward the Boomers and the Millennials, but what about those of us in the middle?
The company is upgrading its catering channel, which now includes off-premise, start-to-finish customer service, systemwide training and separate branding efforts.
They're your favorite customers and the ones who you instantly recognize when they walk into your store. You know these customers are important to your business, but did you know that these customers drive up to 80 percent of your...
Same-store sales down 2 percent in U.S. business, but China's casual dining business is still growing strong.
Drew French hopes to take his 18-unit fast casual pizza concept national brand in the next two to five years and global within 10 years.
Carl Howard, CEO of Fazoli's, accepts his award during FastCasual.com's Top 100 Awards Banquet. Fazoli's was named No. 1 on the 2013 list of Fast Casual Top 100 Movers & Shakers.
Start with a small menu and as you grow and learn what your customers are demanding, find a happy medium with menu size and what your kitchen can deliver.
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