Obamacare delays lessen impact on restaurant operators

by Alicia Kelso — Editor, QSRWeb.com

The NRA's EVP of Policy and Government Affairs provides an update, including an impending ruling on the FTE definition.

Unlocking the keys to a successful mobile campaign

by Alicia Kelso — Editor, QSRWeb.com

New report sheds light on the increasing influence of mobile ads on limited-service restaurant consumers.

Competition, consumers driving the open-kitchen trend

by Alicia Kelso — Editor, QSRWeb.com

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

Five ways to get the best out of Generation Y employees

Like the Baby Boomers before them, Gen Y employees will reshape the working world.

Why now is the right time to sell your restaurant

Restaurant transactions increased last year because of an uptick in the economic recovery and improved lending options.

Pizza stocks ride Wall Street's rebound

by Alicia Kelso — Editor, QSRWeb.com

Cheese price averages finally show some relief.

Keys to effective marketing on a tight budget

by Alicia Kelso — Editor, QSRWeb.com

Scott Anthony incentivizes his employees to spread the word about his pizzeria.

A road map to opening a new restaurant

by Alicia Kelso — Editor, QSRWeb.com

Bruno DiFabio says negotiating the lease while keeping a low profile is an important step when opening a concept.

How to save money through topping portion control

by Alicia Kelso — Editor, QSRWeb.com

Consultant Dave Ostrander started turning a profit when he began measuring and weighing every pizza topping.

Restaurateur: The answer to a customer is always yes

by Alicia Kelso — Editor, QSRWeb.com

Cameron Mitchell says if associates are valued, they will take better care of the customers.

Cheese prices show no signs of letting up

by Alicia Kelso — Editor, QSRWeb.com

After weeks of declines, wheat prices inch back up by about 30 cents.

4 things to consider when financing your restaurant

Small business financing is a relatively new industry and not everyone you speak to is reputable.

Pizza is now the second-leading gluten-free dish on all menus

by Alicia Kelso — Editor, QSRWeb.com

On average, independent pizzas are about $2 more than chain pizzas.

Pizza Hut 'not competitive enough on value'

by Alicia Kelso — Editor, QSRWeb.com

Pizza Hut's China business is reaping the benefits of an expanded breakfast daypart, and plans to test liquor sales.

Restaurant brands take advantage of marketing's biggest stage

by Alicia Kelso — Editor, QSRWeb.com

From social media to TV spots, chains get creative for the most-watched Super Bowl in history.

Average wheat prices flirt with $6 mark

by Alicia Kelso — Editor, QSRWeb.com

Stock indexes have their worst month in two years.

Pizza concepts embrace New Year's resolutions with focus on healthier options

by Alicia Kelso — Editor, QSRWeb.com

Vegan and gluten-free offerings have moved into the spotlight for some concepts.

How the recession changed Americans' eating-out habits

by Alicia Kelso — Editor, QSRWeb.com

When the national menu-labeling rules are implemented, there will be more improvements in the quality of restaurant food.

Are Utah's wood-fired pizza concepts endangered?

by Alicia Kelso — Editor, QSRWeb.com

Officials claim wood-fired ovens contribute disproportionately to air pollution around the Salt Lake Valley.

Tips on preparing for a minimum wage increase

Make good hiring decisions; mistakes can be costly since training new employees is a considerable investment.