Pizza Hut Canada adds poutine as topping

June 11, 2013

Pizza Hut Canada has introduced five new pizzas inspired by signature Canadian dishes and the country's cultural diversity. They include Creamy Butter Chicken…

Pizza Ranch introduces offerings inspired by tropical flavors

June 11, 2013

Pizza Ranch has introduced two new Hawaiian-inspired menu items — the Meaty Tahiti Pizza and the Aloha Salad. Both are available for a limited time only at…

New Delaware law recognizes franchisees as independent contractors

June 11, 2013

The International Franchise Association applauded Delaware Governor Jack Markell for signing into law HB 55, legislation that clarifies that the…

Restaurant Assoc. marketing group sets fall conference schedule

June 11, 2013

The National Restaurant Association (NRA) Marketing Executive Group (MEG) has announced its bi-annual fall conference will take place in Denver Oct. 22 and 23.

Restaurants challenged with finding healthy-indulgent balance

June 11, 2013

Consumers' first line of defense in healthy consumption when they eat out is cutting an item out or cutting down on an order, which is not the best news for…

Imo's Pizza signs St. Louis Cardinals' Freese as spokesman

June 11, 2013

David Freese, third baseman for the St. Louis Cardinals, has signed a 3-year contract with Imo's Pizza to help market the brand. According to the St. Louis…

How the health care law will affect your restaurant

Scott DeFife, the executive vice president of Policy and Government Affairs with the National Restaurant Association, said there were 400 to 500 restaurant…

LRS' new Table Tracker and survey tool

LRS' CEO Skip Cass discussed the company's Table Tracker tool, which he calls the "GPS for food runners." The system allows runners to be mindful of where…

Heartland Systems' SmartLink unveils Food Safety Monitoring platform

Heartland Payments' SmartLink unveiled a new food safety monitoring system at the National Restaurant Association Show last month. The system monitors cooler…

Cuisine Solutions discusses sous-vide technique

Chef Bruno Bertin from Cuisine Solutions discusses the sous-vide cooking technique, which is making a comeback at many restaurants. The technique uses a vacuum…

How Boston's Pizza came out of the recession stronger

by Alicia Kelso — Editor, QSRWeb.com

COO Mike Best says the company focused on upsell training and community branding efforts.

Unilever, Culinary Institute of America unite to make meals healthier

June 11, 2013

Unilever Food Solutions hopes to help chefs make 200 million meals healthier, tastier and more enjoyable every day by 2020. In North America, the goal is to…

Faster, safer automated date-code labeling system enters market

June 11, 2013

The Date Code Genie, a fully automated, date-code labeling system for use in the foodservice industry, will launch this summer at the Western Foodservice &…

7 tips to make it easy for customers to find your restaurant

It's important for your business to show up in online searches.

Why Millennials expect to be engaged via mobile

Sastry Penumarthy, with Punchh, talked at NRA about how important it is for restaurants to engage customers via mobile.  

Gas prices remain high at the start of summer driving season

by Alicia Kelso — Editor, QSRWeb.com

Natural gas declines across all regional hubs for the week.

Old Chicago redefines commitment to craft beer offerings

June 10, 2013

Old Chicago Pizza and TapRoom, founded in Boulder, Colo., in 1976, has unveiled its redesign at 20 locations across Colorado.

Chuck E. Cheese's jumps into retail yogurt space

June 10, 2013

Chuck E. Cheese's is extending its brand offerings with a new line of squeezable yogurt products available in four flavors at more than 2,200 U.S. Supercenter…

The Loop Pizza Grill hosts Father's Day BOGO promotion

June 10, 2013

The Loop Pizza Grill is hosting a Father's Day promotion in which dads eat free whenever their company buys a meal. The value is for up to $10.

Survey explains why chains are increasing prices

SpenDifference's Brad Moore shares the results of the company's survey that polled restaurant chains about their price increases.