Video: Former NFL star shares how football experience shapes his restaurant business

John Offerdahl, former Miami Dolphins linebacker and owner of Offerdahl’s Café Grill, discusses how the lessons he learned from playing in the NFL helps him run his business.

What is your restaurant's carbon footprint?

Countries and companies across the globe are making climate change high on their agenda.

Commodities: Gasoline still a bargain

The price for cheese remained unchanged, wheat increased, gasoline decreased, natural gas increased, and pizza stocks varied.

Word-of-mouth marketing: Is it still important?

Does anybody talk anymore? As we start 2016, we consistently see the introduction of new changes to our industry that prove that the pizza marketplace, like any other industry in the 21st century, is driven largely by technology, social media and digital advertising.

Growing reception and use of restaurant self-serve POS

While rugged mobile tablets are making their way into the food services market, one element of the checkout experience that continues to be in demand for restaurant patrons are self-serve kiosks.

Commodities: Gasoline prices continue to fall

The prices of cheese, gasoline and natural gas decreased, while wheat remained unchanged.

Video: Why fast casual continues to steal casual-dining customers

The fast casual industry has grown by 600 percent over the past 15 years, and that’s because it knows the secret to attracting and keeping customers.

Will restaurants work to meet new dietary guidelines?

There's a new food sheriff in town in the form of the federal government's new dietary guidelines, but many restaurants aren't going to find it difficult to offer menu items that meet those guidelines.

Commodities: Cheese up; wheat, gasoline and natural gas down; pizza stocks vary

The price for cheese increased; wheat, gasoline and natural gas decreased; and pizza stocks varied.

Video: Execs discuss how to build a foundation for profitable growth

C-level execs from Kudo Corporation, Corner Bakery Café, Giardino Gourmet Salads and Supply Chain Services discuss how to ensure profitable growth, including building an efficient supply chain.

Celebrating your food story: The transition of cooked-to-order

Hormone-free, GMO-free and all-natural have become commonplace terms — simply because customers demand it.

Commodities: Pizza stocks fall

The price for cheese and wheat increased, gasoline decreased, natural gas was mixed and pizza stocks dropped.

Commodities: Cheese up, wheat down, gasoline steady,

The price for cheese increased by 8 cents. Additionally, wheat decreased, gasoline remained steady and pizza stocks varied.

Commodities: Cheese, wheat, gasoline prices fall

The price for cheese, wheat and gasoline fell, and pizza stocks varied.

10 fresh restaurant marketing ideas for 2016

Today there are marketing techniques that won't break the bank and will help you save time. Use these restaurant marketing ideas to take your business to the next level in 2016.

Saying no to digital: Why haven't all restaurateurs embraced new POS systems?

A new study looks at why many restaurants haven't implemented a digital POS system.

Commodities:Up and down

The price for cheese decreased, wheat increased, gasoline and natural gas prices fell, and pizza stocks varied.

The countdown is on for FDA menu labeling

As of Dec. 1, 2016, menu labeling is back on the radar and the required date is back to being measured by months once again.

Living the brand: How &pizza CEO has inspired customers to wear its logo forever

&pizza is the name of the Washington, D.C.-based pizzeria co-founded by Michael Lastoria and Steve Salis in July 2012. Since then, it's expanded to 13 locations in the D.C. area and spreading its four core values — celebrate oneness, make it personal, keep it fresh and elevate everything — as it goes.

Commodities: Prices fall across the board

The prices for cheese, wheat, gasoline, natural gas and pizza stocks fell last week.

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