The Catering Institute to hold October workshop

The Catering Institute's Catering Sales Management Workshop will bring together restaurant catering leaders.


How location-based marketing helped Cousins Subs increase sales

The chain increased app downloads by 42 percent, increased mobile ordering traffic by 63 percent, and increased limited-time-only sales online and in-store for all locations by 19 percent compared to 2014.

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.'

Just Mayo vs. Mayonnaise: How the FDA restricts food innovation

The FDA established Standards of Identity for many products so that consumers were protected from mislabeled food product. But consumers today are more educated about ingredients.

Industry trends: Consumers will spend more for transparency, authenticity, safety

Watch for menu trends at airport bars and lounges, Hollywood and convenience stores.

Deliver more than food; deliver an experience

Lean on your supply chain partners to innovate for you; they have resources and answers.

Menu trends: Consumers want functionality from their food

The word 'fresh' is the most powerful driver of menus because it has a connotation that it is real food being served.

Mission Foods leapfrogs competitors with plastic ship boxes

It is not often in the QSR industry, that one decision can positively impact so many touch points in restaurant operations.

How one concept is leveraging the demand for more heat

Mazzio’s added a jalapeno stuffed crust pizza to its new menu platform.

Holy jalapeno! How hot will menus get?

Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.

Menu trends: 'Bland isn't acceptable anymore'

Brands’ innovation processes should be influenced directly by consumer feedback.

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Egg-white replacer hits market to 'combat increasing egg prices'

Function Plus 150W replaces 50 to 100 percent of egg whites in sweet baked goods.

Watterstrom, Creative Revolutions partner to help increase turnover speeds

Watterstrom Company and Creative Revolutions have partnered with mobile technology to solve the lack of communication in restaurants, according to a company press release.

Marco’s Pizza cooks up more than menu items in new test kitchen

As part of a new corporate training facility, the Marco's Pizza test kitchen is being utilized to improve the chain's menu and employees' skills.

Wixon introduces Mag-nifique Sour-Lift

Flavor modifier enhances the perception of sourness without adding acid.

Papa John’s selects Red e App to increase opps efficiency

Papa John’s selects Red e App to increase its operational efficiency through mobile workflow communication with its corporate managers.

Boston Pizza launches Athlete's Choice menu

Boston Pizza has teamed up with Hockey Canada and Dietitian Kelly Anne Erdman to launch a new Athlete's Choice menu. According to a company announcement, the menu is designed to provide energy, as well as the right amount of sodium...

Chuck E. Cheese's testing menu for parents

Chuck E. Cheese’s is testing a new menu in its San Antonio and Irving, Texas, restaurants that is geared toward parents. "Kids are at the heart of everything we do at Chuck E.

Pizza Hut Australia creates crunchy Doritos crust

Pizza Hut Australia has partnered with Doritos to introduce the Doritos Crunchy Crust Pizza to the brand's Stuffed Crust lineup. According to a news release, Pizza Hut spent months developing the new crust, which is made with mozzarella cheese layered...

Boston’s Restaurant’s new ‘gourmet’ menu includes expanded pizza lineup

Boston’s Restaurant & Sports Bar today launched a new “Gourmet Menu,” with 17 new items. The company said in a news release that the menu enhancements are part of an effort to differentiate in the marketplace and fit the brand’s...

Unique Pizza hires dairy scientist to advise on product development

Unique Pizza and Subs Corporation today announced it has engaged Dr. M. (Mali) S.

HMSHost creates technology simulation lab for dining concepts

HMSHost has introduced imagineIT, an airport terminal simulation lab that allows the company to explore new technology solutions for its airport-based dining concepts. The lab is located in Washington, D.C. According to a news release, HMSHost’s imagineIT allows employees and...

Mellow Mushroom turns up the heat for Mexican-inspired menu

Mellow Mushroom Pizza Bakers has launched a new Up in Smoke menu, featuring Mexican-inspired dishes with ingredients such as mole sauce, chipotle and poblano peppers. According to a news release, the new menu, which also includes specialty cocktails, is available...

General Mills Foodservice seeks independent restaurants’ recipes for contest

General Mills Foodservice is calling on independent family restaurants to enter its Neighborhood to Nation Recipe Contest for a chance to win up to $50,000 ($40,000 cash plus a $10,000 charitable donation) and the opportunity to put their local dishes in the national spotlight.  From Aug. 1 through Sept.

Morton Salt adding $1M lab for reduced sodium solutions research

Morton Salt Inc. announced today the launch of a new food lab dedicated to exploring reduced sodium solutions.

Innovation Center opens in Colorado for foodservice professionals

Food and Drink Resources, a Centennial, Colo.-based consultancy firm, has opened a new Innovation Center for food and drink professionals. The founders of the test kitchen from FDR built the space to serve a range of food purveyors from QSR...

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