Customer demand prompts new pizza size at Sam & Louie's unit

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...

Up? Down? Flat? What's really happening to restaurant visits?

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.

PODCAST: The Most Underutilized Tactic in Mobile Marketing

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.

Consumers responding favorably to Domino's technology investments

The company achieved nearly 7 percent same-store sales growth without any product introductions during the quarter.

The hourglass consumer

As the middle class is squeezed, those operators that serve them will find their customer counts slipping.

Cat Cora: When starting a restaurant, 'test the waters and protect your idea'

To ensure your passion won't diminish for your business, it's important to stay innovative and keep things fresh.

Kansas concept asks fans to help create 'Wichita pizza'

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.

Podcast: The Shift Toward Youtility Marketing

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 technology will put the 'fast' back in 'fast food' (Commentary)

NFC adoption will accelerate in the restaurant industry in the form of payments, loyalty programs, customer reviews and more.

Chipotle embracing Adventure as a winning Millennial marketing strategy

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...

Are restaurant marketers ignoring Gen X?

Strategies have been geared toward the Boomers and the Millennials, but what about those of us in the middle?

How Rosati's Pizza onboarded a new catering program

The company is upgrading its catering channel, which now includes off-premise, start-to-finish customer service, systemwide training and separate branding efforts.

8 ways to keep your VIPs happy

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...

Yum! Brands: Pizza Hut needs 'more consistent value messaging'

Same-store sales down 2 percent in U.S. business, but China's casual dining business is still growing strong.

Your Pie founder: Americans are tired of big pizza companies

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.

Fazoli's CEO accepts FastCasual.com's highest award

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.

10 start-up tips for restaurant operators

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.

MasterCard drives dining with a purpose

Restaurants provided opportunity to join MasterCard and Stand Up to Cancer

The pizza segment's menu trends of 2013 (so far)

Fast casual concepts lead the emergence of individual, customizable pizzas.

Game on: How restaurants can power up loyalty strategy

Loyalty gaming must be fun and simple, with rewards that link back to genuine in-restaurant experiences.

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