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.

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.

Loyalty applications and payments: Are consumers ready?

Loyalty applications are more popular than ever and as we shift to mobile payments there is a new opportunity to integrate rewards and payments.

Pizza buffet chains rise up to meet demand for healthful foods

While pizza is a favorite choice among diners eating out, a couple of buffet operators say some of their customers — especially parents — are asking for more healthful kids' options, and they're working to meet that demand.

Infographic: Economic considerations of eliminating tips

Amid concerns over whether compensation for back-of-the-house and front-of-the-house employees is fair and how the push for raising minimum wage will impact cost-cutting measures, the tip reform movement is stirring up controversy.

9 must-know menu trends of 2016

From consumers eating in food halls to ordering on-demand delivery services and burnt food, 2016 will feature a few unusual food trends.

10 fresh restaurant marketing ideas for 2016

Today there are marketing techniques that won't break the bank and will help you save time. Use these restaurant marketing ideas to take your business to the next level in 2016.

Video: Why COO describes Blaze Pizza as a technology 'fast follower'

Jim Mizes, COO of Blaze Pizza, shares insight how his company uses technology to reach customers.

Fast-food breakfast is 'top food story' of the year

Three of this year's top-10 stories revolved around the fast food industry: Domino's new emoji ordering option ranked as No. 7 and the availability of alcohol at fast food locations, such as some Starbucks and Taco Bell locations, came in at No. 9.

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.

Menu trends: Going back to the basics

Incorporating new food trends to spice up traditional menus is one way to grab customer attention, but some restaurants are using everyday ingredients to drive innovative options.

Innovations that will transform the future of email marketing

Email marketing is a tried and tested mode of marketing that has been here for more than two decades. It has been labeled as boring and a less responsive medium of marketing in this age of swiftly changing digital technologies, but it is still running strong.

Craft beer: Does it belong on pizza menus?

Two fast casual pizza executives discuss why craft beer is a staple on their menus.

Inescapable ingredients: How the spud is innovating as a pizza topping

Potatoes are no longer known as only a base for French fries. They're even appearing as pizza toppings.

Fast Casual's top execs revealed

This year's Top 25 list turned into the Top 26 after judges couldn't bring themselves to make a final cut.

Loyalty at the center of Sionic Mobile's proposition

In many ways, Sionic Mobile is the anti-Pay when it comes to today's mobile payments marketplace. Mobile Payments Today recently conducted a Q&A with Ronald Herman, the company's founder and CEO, to get his thoughts on the current state of the industry.

3 ways restaurants can optimize labor efficiencies and cut costs

Between higher wages and new labor regulations, restaurants are facing a labor crisis — and their existing, outdated processes are doing anything but helping the problem.

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.

Navigating the crossover: Fast casualization of the restaurant industry

Switching into fast casual dining requires more than getting food to the table quicker. It demands new strategies from menu decisions to customer experience elements.

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.

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