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The company expects its mobile site to launch by the end of this year and is investing 'seven figures' into additional digital initiatives.
Getting boots on the ground to narrow down an ideal location is important.
For all it endures, a counter has to be tough, but durability often comes at a cost.
Blaze Pizza opened this week in Louisville, Ky., and hopes to be a national contender in the top-your-own pizza segment by appealing to Millennials and busy lunch patrons.
The new Louisville, Ky., location will be ‘overstaffed’ to ensure guests are taken care of ‘no matter what.’
Set up properly, all parties can benefit when established sports and foodservice brands team up.
In my last post, we talked about a few of the advantages of integrating modular construction into building projects for retailers, foodservice operators and others. In essence, any company that may have a need to set up inside a larger...
The construction method makes sense for hotels, shopping malls, airports, hospitals, dorms and more.
Showing customers your ingredients and preparation processes provides a better connection with them, experts say.
Fast casual pizza isn't 'just competition for pizza' brands, but for all restaurants, particularly during lunch.
The new concept focuses on top-your-own, 'better-for-you' pizza, but with a fraction of the retail space.
Jarrod Cooper, senior project manager at CMA, spoke on a panel about trends in restaurant architecture at the recent Fast Casual Executive Summit in New Orleans. He said it's important for brands to know what unique/interesting elements they want to...
Digital menu boards are a key design feature in the brand's new store design.
Gluten free, Greek yogurt, beverages and children's nutrition are just some of the show highlights from the food side.
Pizza Hut will continue to grow its lower-investment/higher-returns Delco Lite footprint, which is significantly smaller than its traditional restaurant.
The company has three verticals — nontraditional, grocery take-and-bake and standalone take-and-bake — positioned for future growth.
Consumers consistently site dirty bathrooms as the primary reason for not returning to restaurants.
The new restaurant introduces a new design that will serve as the prototype for future Loop locations.
By limiting capacity, while maintaining good quality and service, operators can assure that demand remains high.
Slideshow highlights new design elements such as "Pizza Theater" and flatscreen TVs.
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