The Official Guide: Choosing your Point of Sale

Owning a business is not easy. Business owners rely on efficient tools to help run every aspect of their business, from finances to operations. These business tools can start from simple paper and pen to cash registers to tablet-based Point of Sale (POS) systems.

Type: Guide

Sponsor: Revel Systems




6 Things Every QSR Restaurant’s Interior Design Should Include

QSR restaurant design is like none other in the restaurant industry. Locations must be built for speed, big crowds and rapidly produced menu items. It can be quite the challenge.

Type: White Paper

Sponsor: WAND Corporation




HotSchedules Helps Quick Service Franchisee Group Save X3 in Labor Costs

West coast quick service group found structure and savings with HotSchedules employee scheduling software and HotSchedules Logbook.

Type: Case Study

Sponsor: HotSchedules


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FEATURES


What the best-dressed pizzas are wearing now

Almonds, arugula, potatoes and eggs, are just a few of the players in the results of our completely unscientific poll of cool and surprisingly tasty pizza toppings, the first of a two-part series on what's "up" in pizza.

Pizza restaurateurs: Start your calorie counters

When the FDA issues its Notice of Availability for menu labeling guidelines later this month, pizza restaurateurs across the U.S. will have one year to get all their ingredients analyzed and on the menu.

Who's winning the fast casual pizza game?

The fast casual pizzeria craze shows no signs of ebbing.

The Pizza ATM: Gimmick or marketing genius?

Although it's not yet in America, the Pizza ATM has been producing and dispensing pizzas in Europe for the past 13 years. Its owner has set it sights on launching, this year, in the United States.

5 trends to make a pie-ority in 2016

No longer content with standard pizza, hungry consumers nowadays demand a higher quality pie that's worthy of their hard-earned dough and caloric budget.

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.

2014 on the menu: Specialty pizzas and menu overhauls

Pizza Hut wasn't the only concept to undergo a massive makeover this year; Sbarro, CiCi's, California Pizza Kitchen and Chuck E. Cheese's also all took a page from the 'Domino's playbook.'

Pizza Hut announces complete brand, menu overhaul

Changes include new crusts, drizzles, toppings, uniforms, website and more.

The (half) year in review for the pizza segment

Digital ordering should make up more than half of sales for the bigger brands within the next year.

Kono Pizza founders: 'Unique experience will set us apart in the industry'

About 60 percent of customers at Kono's first U.S. location are reoccurring, and the brand has big expansion plans.

Zagat’s best pizzeria is all about the dough

Michael's Pizzeria's managing partner says it's 'an art' to be able to cook dough in high temperatures.

Pizza is now the second-leading gluten-free dish on all menus

On average, independent pizzas are about $2 more than chain pizzas.

Pizza concepts embrace New Year's resolutions with focus on healthier options

Vegan and gluten-free offerings have moved into the spotlight for some concepts.

Pizza experts share crystal ball predictions for 2014

Mobile ordering, carry out/delivery, transparency and customer service are on the agenda.

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No matter what else you put on a pizza, sauce can make or break its taste. Whether you're preparing a traditional tomato-based sauce or something more exotic, discover how to satisfy the palate of even the most demanding pizza connoisseurs.

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