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Year in review: 7 trending headlines of 2015

Here's a look back at some of 2015's trending topics and stories.

December 23, 2015 by Travis Wagoner — Editor, Networld Media Group

The pizza industry is as varied as its array of toppings from which to choose. Some of the trending topics this year were mobile technology, pizza toppings, branding and social responsibility. Here's a look back at some of 2015's most important stories — the digital revolution, EMV compliance, using technology for restaurant operations, unique toppings and the combination of branding and social responsiblity.

Pizza driving restaurant industry into digital revolution

Pizza leads all other restaurant industry segments in digital ordering adoption, but the digital ordering and delivery landscape is in the early stages of a major evolution. Just a few years later, the "Big Three" pizza players — Papa John’s, Pizza Hut and Domino’s — began to embark on a digital journey by introducing online ordering around the turn of the new millennium. It took 15 years, but all three brands have over 50 percent of their sales coming through digital ordering versus customers calling in over the phone or coming in in person.

Why mobile payments matter to EMV compliance

Paying with your mobile device is one of the best digital initiatives out there. Many merchants have been hesitant about mobile payments, but with the EMV compliance mandate at our doorstep in the U.S., the time for business owners to put out the "open" sign for mobile payments is now. EMV compliance, the upgrading of point-of-sale systems so they can process chip- and pin-based cards, is not mandated for merchants, but those who do not comply will assume liability for fraudulent purchases.

3 ways mobile technology can streamline restaurant operations

As new tasks approach, mobility ensures everyone that needs to be updated of new jobs receives notification, as well as the clear list of priorities and goals for the day. Technology, specifically mobility, has given pizza restaurants the opportunity to automate task completion and share information quickly and easily. Empowering employees to use mobile technology and apps throughout the location gives them constant access to relevant data and the ability to confirm the completion of required tasks in line with expectations. You strive to guarantee consistency from location to location, so it only makes sense to equip teams with technology that delivers both their responsibilities for the day and a means to verify they’ve accomplished their goals.

Unique toppings: Do they work only as LTOs?

Just as hamburger lovers can create their own burger masterpieces using their choice of toppings, pizza lovers are doing the same.Limited-time-only toppings give pizzerias a chance to go from LTO to full-time on the menu. Ask three people to name their favorite pizza toppings, and you’ll likely hear three very different versions of topping combinations. While traditional toppings such as pepperoni, sausage, mushrooms, onions and green peppers have always been pizza-lover favorites, anchovies, pineapple and black or green olives top other people’s lists. Still other customers yearn to try something different each time they order, which is the inspiration behind why pizza joints often offer unique, limited-time-only toppings. They are a great way for pizzerias to test new toppings and give their customers variety without getting stuck with a load of product that won't sell.

Living the brand: How &pizza CEO has inspired customers to wear its logo forever

&pizza is the name of the Washington, D.C.-based pizzeria co-founded by Michael Lastoria and Steve Salis in July 2012. Since then, it's expanded to 13 locations in the D.C. area and spreading its four core values — celebrate oneness, make it personal, keep it fresh and elevate everything — as it goes. &pizza is proof that branding and social responsibility can go hand-in-hand.

All-deaf pizzeria is all-good: Human communication is more than words

Melody Stein always dreamed of opening a world-class pizzeria — and as with everything else in life, she wasn’t going to let being deaf get in her way. "I always wanted to become the third generation in the family to own and manage a restaurant,” she said. "Being deaf, I thought it was a far-fetched dream, but thanks nowadays due to change of attitudes and laws, I felt I had the chance. So, when my husband, Russell, said he would support me, I went for it!" After perfecting their recipes, the couple opened Mozzeria in December 2011 in San Francisco, and has used the business to help other deaf people find work. Mozzeria is staffed entirely by deaf employees.

Why giving back should be part of your business strategy

There are "dos" and "don’ts" to most any effort, including charitable giving or involvement by restaurants. Many businesses and organizations give to charity and the restaurant industry is no different. Some do so out of a sense of corporate responsibility. Some do so to enhance their brand’s identity, while also giving back to their local community. Many do it for both reasons.

About Travis Wagoner

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Travis Wagoner spent nearly 18 years in education as an alumni relations and communications director, coordinating numerous annual events and writing, editing and producing a quarterly, 72-plus-page magazine. Travis also was a ghostwriter for an insurance firm, writing about the Affordable Care Act. He holds a BA degree in communications/public relations from Xavier University.