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




Pizza Point of Sale | Right the First Time

How understanding the critical requirements can help you avoid a costly mistake.

Type: White Paper

Sponsor: SpeedLine POS




WEBINAR - Restaurant Tech 2020: What you need to know NOW to be ready

Duration:1 hour | The technology decisions you make for your restaurants today—and next year—will determine your ability to compete in 2020.

Type: Webinar

Sponsor: SpeedLine POS


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FEATURES


Who's winning the fast casual pizza game?

The fast casual pizzeria craze shows no signs of ebbing.

What is your restaurant's carbon footprint?

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

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.

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.

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.

Year in review: 7 trending headlines of 2015

Here's a look back at some of 2015's trending topics and stories.

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.

4 for 15: 4 speakers, 15 minutes each, limitless knowledge

Three fast casual restaurant operators and other experts share their insights about the industry and how they've found success and value in it.

Building the brand culture: It’s all about empowering employees

Establishing a 'cult' philosophy in building a robust brand culture isn't a bad thing. In fact, it's one of several valuable and viable approaches.

4 steps the pizza industry can take to take the target off its back

The pizza industry is taking heat regarding calorie counts. Here are four actions that can help calm the crisis.

Treatment of service dogs at restaurants and the law

There can be confusion among restaurant operators about how to provide quality and fair service to customers with service dogs.

Why giving back should be part of your business strategy

There are "dos" and "don’ts" to most any effort, including charitable giving or involvement by restaurants.

Restaurants working toward ending child hunger

One in five children in America lives in a household without adequate access to food, according to the USDA, and this September several restaurants are supporting the No Kid Hungry national campaign to help end childhood hunger.

All-deaf pizzeria is all-good: Human communication is more than words

Melody and Russell Stein, owners of a pizzeria with an all-deaf staff, are now able to share their story with the world thanks to a new project created by Deluxe Corporation’s Small Business Revolution, a national campaign spotlighting the country's "most compelling small businesses."

Panera, Chipotle set sustainability standards by starting small, thinking big

The biggest opportunities to save come with packaging and waste initiatives.

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Social Responsibility project cases and the like on Pizza Marketplace.

NEWS