Good, better, best: Counter tops

For all it endures, a counter has to be tough, but durability often comes at a cost.

A look at Blaze Fast Fire'd Pizza

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.

Blaze Pizza plans to become a national player by targeting Millennials

The new Louisville, Ky., location will be ‘overstaffed’ to ensure guests are taken care of ‘no matter what.’

The whys and hows of restaurant/stadium partnerships

Set up properly, all parties can benefit when established sports and foodservice brands team up.

Modular construction and ROI

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...

Why the restaurant and retail industries should consider modular construction

The construction method makes sense for hotels, shopping malls, airports, hospitals, dorms and more.

Competition, consumers driving the open-kitchen trend

Showing customers your ingredients and preparation processes provides a better connection with them, experts say.

Is the Domino’s remodel mandate a response to fast casual? Kind of.

Fast casual pizza isn't 'just competition for pizza' brands, but for all restaurants, particularly during lunch.

Pie Squared resizes the typical pizza joint

The new concept focuses on top-your-own, 'better-for-you' pizza, but with a fraction of the retail space.

Implement something unique into your restaurants

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...

Papa Murphy's prototype created to redefine Take 'N Bake

Digital menu boards are a key design feature in the brand's new store design.

NRA Show '13: A handful of menu trends emerge

Gluten free, Greek yogurt, beverages and children's nutrition are just some of the show highlights from the food side.

Yum! Brands: Pizza Hut China not affected by KFC supply chain crisis

Pizza Hut will continue to grow its lower-investment/higher-returns Delco Lite footprint, which is significantly smaller than its traditional restaurant.

Noble Roman's CEO dishes on growing take-and-bake model

The company has three verticals — nontraditional, grocery take-and-bake and standalone take-and-bake — positioned for future growth.

Clean restaurants build customers' confidence

Consumers consistently site dirty bathrooms as the primary reason for not returning to restaurants.

The Loop Pizza Grill debuts new restaurant prototype

The new restaurant introduces a new design that will serve as the prototype for future Loop locations.

Commentary: How to build customer demand counter-intuitively

By limiting capacity, while maintaining good quality and service, operators can assure that demand remains high.

A look at Domino's new store prototype

Slideshow highlights new design elements such as "Pizza Theater" and flatscreen TVs.

Domino's launches new logo, store design

Store prototypes include flatscreen TVs, grab-and-go snack items and a viewing area to watch pizza preparation.

The Loop Pizza Grill ready to 'reintroduce' brand to marketplace

CEO discusses expansion plans, new prototype and successful menu launches.

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