Pizza restaurateurs play a critical role in their communities after disasters like Hurricane Irma.
A Jacksonville, Florida, Pizza Hut manager prompted a wave of criticism with a memo mandating that staff members in the path of Hurricane Irma were to evacuate no more than 24 hours before the storm and return to work within 72 hours afterward.
7-Eleven is aiming squarely at the restaurant industry with a line of prepared foods to go in its sprawling network of northern Texas stores. Even the news release describing the 15 offerings made it clear that the group's focus is set directly on those increasingly home-bound millennial restaurant customers.
The month of September did not start on much of a high note for pizza restaurateurs, with mostly falling stock prices an higher-trending commodity prices.
To possibly have your questions answered by an exec at the Summit, email them to CherryhC@Networldmediagroup.com.
While many restaurateurs might be relieved to hear that a Texas judge struck down the 2016 rule expanding overtime protection to millions of white collar workers, one industry leader said it signaled a need for compromise.
Brands and vendors in the restaurant industry have donated millions of dollars to help flood victims.
The fast casual pizza concept is still new to a lot of people, and the food truck has improved customer awareness of this concept.
Automated restaurants, driven by artificial intelligence and robots, is closer than many think, according to the CEO of a company involved with automation technology and foodservice.
Eating out is fast becoming eating in, and Wall Street appears to be taking notice when it comes to prices paid for pizza stocks of late.
As restaurants consider deploying technology, such as a loyalty program, branded app or mobile payments, executives should first consider whether such efforts will actually help them acquire more customers and coax existing guests to spend more money
Being an established restaurant operation, KC Pie brought some key advantages to launching a food truck, but still had to learn the nuances of the food truck business.
Competition and narrow margins in the restaurant business demand a nip-and-tuck approach to efficiency. Uncle Maddio's recently worked with ParTech to streamline tech integration. In this article, the two companies share takeaways from that process.
"It was ugly," Fazoli's President and CEO Carl Howard exclaimed as he detailed the state of the chain when he arrived to lead it nine years ago. "I mean everything you can think about a restaurant chain — it was wrong." Herein, the summary of a turnaround from the London Restaurant Franchising and Innovation summit in July.
It might have seemed to some last week that today's total eclipse was coming early, as stock prices fell or flattened for the majority of brands monitored here in trading.
KFC and Pizza Hut put their loyalty and mobile ordering experience on the chalkboard.
Coyote Ugly has learned to speak a lot of different languages along its path to global growth. Here, one of the chain's leaders shares the key elements for any brand to consider before setting off on a worldwide trek.
On the commodities market last week, prices were a grab-bag of variations, depending on things like quality, variety and geographic location.
"The Franchise Handbook" author Carl Reader tells London audience that innovation sets the winners apart from the others in today's restaurant business.
The first full week of the dog days of August found most pizza brands wagging their tails, particularly Domino's and Papa John's, which saw bumps in value over the trading week. They weren't enough for Domino's to recover what it lost the previous week, however.