ICX Summit: Neuroscience, millennials and measuring customer experience

The upcoming June ICX Summit boasts top leaders in customer experience speaking on a range of topics from CX strategy to measuring customer experience return-on-investment

It's spring in restaurantland and the stores are sprouting

At least four chains have announced plans for major growth initiatives, proving that expansion is the order of the day in the pizza and quick-serve sectors.

Pressure grows to make restaurant kiosks 'disability-friendly'

A recent lawsuit on behalf of a blind customer against Eatsa, a restaurant that uses self-order kiosks, has put the kiosk industry in the spotlight.

Hot Heads & Rapid Fired Pizza founder on a regional growth approach

Hot Heads Burritos founder, Ray Wiley, is on a roll again, this time with a fast pizza concept, called Rapid Fired. The chain has taken a regional approach to franchise growth, centered around Dayton, Ohio, which has turned out to be just the right place for a 180-second pizza place to call home.

Cowboy Chicken, Elevation Burger execs: Pay supply chain due respect or pay consequences

In a world, where customers are demanding that restaurants use ethically produced, sustainable and healthful ingredients, supply chain management has grown in its importance. Here, two successful brands discuss how they learned to pay adequate respect to this side of their operations.

Fast insights on crisis management, leadership development and restaurant/retail partnerships

Attendees at the Restaurant Franchising & Innovation Summit in Dallas got down to business with fast insights in three key business management areas.

Making mobile ordering your friend

Mobile ordering is becoming a more prevalent channel that guests choose to interact with your restaurant for off-premise orders. Mobile promises to increase revenue and make the guest’s experience faster and more convenient.

Why playing the 'right' background music increases sales

Restaurants that play a carefully selected mix of music reflecting their cultures can increase sales by more than 9 percent, according to a 2016 study.

Food truck growth goes full throttle: Part 1

This four-part series explores the successes and challenges of the food truck industry, Food truck revenues have increased from $650 million in 2013 and should hit $2.7 billion this year.

Commodities: Much joy in 'pizza-ville' as stock values soar

Values of the brands monitored by Pizza Marketplace soared in last week's trading. And although that news was tempered somewhat by slightly higher commodity costs overall, after a series of weeks of falling stock values, most pizza restaurateurs are likely not complaining about their balance sheets.

DQ, Mazzio's and Rave roll out the tech to roll in the employees

At the Restaurant Franchising and Innovation Summit in Dallas this week, three big restaurant companies discussed how tech is changing the way they hire and retain employees.

C-Speak: PDQ president using tech to get rid of the back office

PDQ President Steve Erickson and David Cantu, co-founder of HotSchedules, discuss how the brand uses technology to control operations and deliver better customer service.

Keynoter: Want to motivate employees? Try ‘trust and track’ instead of ‘command and control’

Creating an employee training system that delivers outstanding customer service requires making employees feel engaged and providing regular feedback, according to Nick Sarillo of Nick's Pizza & Subs.

Heard at the Summit: Attendees share insights, pain points and keys to success

Restaurant Franchising and Innovation Summit attendees discuss everything from bunnies to BS.

McDonald's massive move to mobile ordering: A big change that warrants big groundwork

McDonald’s and its recently unveiled plans to implement mobile ordering and curbside pickup is proof that even the mightiest brands now know mobile ordering is the order of the future. But, chains must lay the groundwork for this major transition by preparing a foundation that helps them clear the potential hurdles and move on to future success.

A little online burger buzz teaches a lot about menu prices

Polls and restaurant traffic data this year have made it relatively clear that limited-service restaurant customers today are increasingly concerned about the price they pay when eating out. Even as the fundamentals of the American economy remain strong, consumers continue to grow weary about spending money on fast food.

Commodities: Ever feel like you've been here before?

It's a bit like the movie, Groundhog Day, in the commodities and trading report for pizza these days, with the same trends that started about a month ago happening all over again.

Rosati's CEO: 'If your company is a boys club then join the club'

Marla Topliff, president of Rosati's Pizza, fell in love with the restaurant business after working as a marketer for Rosati's.

Trumpcare yanked before vote, Affordable Care Act remains ... for now

Trumpcare was pulled from consideration in a vote by Congress, despite an ultimatum from the President to vote on the measure. For now, the Affordable Care Act remains with plenty of questions about what's next being asked by restaurant leaders and employees.

Commodities: Little in way of luck o' Irish for pizza stocks

The lucky leprechauns of St. Patrick's Day appear to have leaped right over pizza restaurateurs last week, after five days of relatively little to celebrate on the commodities and stock markets in the way of prices.

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