Pizza executives reflect on the top menu stories of the year

Customization, speed, local and gluten-free were the top buzzwords this year.

Off the menu: 10 pizza stories in 2013 that had nothing to do with food

The fast casual segment experienced a 9 percent growth in visits in 2013, led in part by top-your-own pizza concepts.

A look at the top 2013 pizza menu trends

Deep dish appeared on more menus, and 'healthy-halo' descriptors also increased.

Customer experience research unveils shortcomings in restaurant industry

Ninety-eight percent of 'highly satisfied customers' are more likely to purchase additional products from the brand.

Local, healthy top the NRA's 2014 menu forecast

Gluten-free, non-wheat themes jump on the prediction list for the New Year.

Generating the most ROI from a digital marketing budget

Restaurants can build habit and frequency through digitally driven, one-to-one marketing campaigns.

Hands-on management needed as hourly workforce ages

To attract the top talent, you need to show them the career path, responsibility and a quality of life.

CEO: EMN8 rebrands to keep up with digital, international trends

The company's new loyalty service allows customers to engage with a brand across multiple channels.

2014 predictions: Will the Paleo diet be the next gluten-free?

Wise operators check out farmers' markets, night markets and truck rodeos to see what's selling.

Take care of your customers

Kelly Roddy, CEO of Schlotsky's, was part of the CEO panel during the recent Fast Casual Executive Summit in New Orleans. He said that operators are currently experiencing tough challenges with the economy, the legislative environment and more competitive. To...

Developing menus with Millennials in mind

Watch the video to learn what Millennials expect from restaurants.

Millennials want to help your brand share its story

The 80 million-strong Millennial demographic currently accounts for about 21 percent of all consumer spending.

FCES '13: Carville, Matalin weigh in on D.C.'s gridlock

The couple sparred on immigration reform and the regulatory environment, among other topics.

Mobile ordering: Changing the Gold Standard

A recent study indicating that a 90-percent order accuracy rate is considered to be best in class when it comes to drive-thru operations surprised me, particularly from my vantage point in the software as a service (SaaS) industry, in which...

Minimum wage strikes doing little harm to pizza brands

The minimum wage strikes permeating throughout the restaurant industry continue to grow, with employees in nearly 60 cities protesting right before Labor Day weekend. The heated debate has even carried over onto brands' social media pages, with supporters and dissenters...

Menu newsmakers include the chicken and the egg

Vegetables will soon be treated with the same care and creativity as proteins.

Millennials driving customized pizza concepts

Freshness is the biggest driver of menu R&D, and the most important.

Restaurants beef up mobile investments

A solid mobile presence — one that adds to the guest experience — is how brands will maintain relevancy.

The pretzel bun male-only menu

A greater focus on male-driven products is an admission that salad sales have plateaued.

Restaurant loyalty programs pay off in surprising ways

Increased customer data means more opportunities to promote your brand.

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