A pizza CEO's thoughts on franchising during a pandemic

by Shahpour Nejad — PRESIDENT/CEO, PIZZA GUYS

Pizza brands have fared better than most restaurant concepts during the pandemic thanks to the segment's overall readiness to serve off-site customers. That…

5 ways pizza brands can build sales in a pandemic winter

by Lydia Fayal — Head of Grwoth, Workstream

Pizza brands, particularly those in northern climes, face a cold pandemic-ridden winter that threatens to limit the dine-in business they built this summer…

Is mobile solving the wait-time problem for restaurant brands?

by Emil Davityan — CEO and co-founder, Bluedot

These days of COVID-19 make it clear that customers will not stand for restaurant brands that make them wait. Limited-service restaurateurs that intend to…

Is your brand WILD-worthy?

by Cherryh Cansler — Editor, FastCasual.com

FastCasual has teamed up with Messner Reeves to create a certification program - Women In the Lead - recognizing restaurant brands that strive to include women…

Want to survive in the restaurant business? Be impressive

By Mike Bausch/Owner - Andolini's Pizzeria

Why the 'Trust Economy' should drive pizza brand marketing strategy

by Richard Jones

Pizza marketers need to take heed of the so-called "Trust Economy" because it has important connotations for marketing strategy in the year ahead, if not…

2020 Fast Casual State of the Industry now available

by Cherryh Cansler — Editor, FastCasual.com

This year’s Fast Casual State of the Industry report reveals how nearly 200 fast casuals are coping with the pandemic, and also polls them on the usual…

Restaurants adapt to short, long-term impact of COVID-19

by Fast Casual

The short-term impacts of COVID-19 have been tremendous on restaurant customer behavior. Luckily, restaurants have adopted many tactics to handle both the…

Do your customers really know you're grateful they're there?

by Daniel Rodgers

Everybody loves to be appreciated, but do your brand's customers really know how grateful you are they are there?

The pandemic-era pizza workplace: 4 ways to help employees, business thrive

by Chad Halvorson — Chief Experience Officer, When I Work

It's no secret that consumer concern about safety while eating out is our new reality, and pizza restaurant operators are doing everything they can to bring…

The high opportunities in high-unemployment areas for expanding pizza brands

by Lydia Fayal — Head of Grwoth, Workstream

Although it seems like the pandemic will go on forever, the virus and its many restaurant challenges will eventually be a thing of the past. Is your expanding…

Pizza Guys CEO relays year of change, adaptation, challenges

by Shahpour Nejad — PRESIDENT/CEO, PIZZA GUYS

Pizza Guys CEO Shahpour Nejad shared his learnings and thoughts for the road ahead after the rocky one restaurateurs have been traveling this year.

A pizza restaurateur's guide to COVID-era profitability

The sweet spot when it comes to profitability for pizza brands is 75% capacity. But how is that achievable when the pandemic forces restaurateurs to cut…

Contactless tech: Restaurants' 'new reality'

by Breck Hapner — Director of Marketing, Chepri

For restaurants today, contactless tech is fast-becoming as essential to business as the food itself.

Study relays remedies for restaurant employment discrimination

A long history of discriminatory practices and a University of Nevada, Las Vegas study that shows how those impact both workers and businesses, points to a…

Cleveland pizza restaurateur pushes leaders to connect during pandemic

by Niko Frangos — President, Rascal House

At Cleveland, Ohio's Rascal House pizza chain, President Niko Frangos believes leader-employee connection is critical during the trying business times of this…

Single-use pizza packaging: The pandemic imperative born from a 'common' cup

Is single-use packaging having a new heyday with pizza brands during the pandemic?

Instant pay: An essential for restaurant delivery drivers?

by Steve Barha — Founder, Instant Financial

A lot of pizza brands are considering deploying directly employed delivery drivers in the current delivery-heavy pizza environment, if they have not already…

FastCasual reveals '20 Brands to Watch'

The list, which is in its second year, focuses on 20 brands that are less than six years old but have the potential to become future industry leaders.

Solving a pungent pizzeria problem: The unwanted whiff of weed

by Andy Piucci — Vice President of Sales North America, Fragrance Delivery Technologies

Recreational marijuana is a fact of life in 11 states and Washington, D.C. and that's not necessarily good news to some pizzeria customers who find the scent…