Pizza concept preps for 120%-plus sales boost on Halloween

by Alicia Kelso — Editor, QSRWeb.com

Topper’s Pizza CEO says Canadian consumers are becoming more adventurous with their orders.

Will Apple Pay be good, bad or neutral for the restaurant industry?

Seth Priebatsch, LevelUp's Chief Ninja, prognosticates about the future of Apple's mobile payments platform as it applies to restaurant chains.

HMSHost adds two execs to support development efforts

October 24, 2014

HMSHost has appointed Stephanie Havard as EVP of Restaurant Development, overseeing strategic investment, concept development and design and construction; and…

Mellow Mushroom plans Movember fundraisers for men's health issues

October 24, 2014

Mellow Mushroom Pizza Bakers is planning a series of events to raise funds and awareness for the Movember Foundation, an organization devoted to men's health…

Restaurant Association’s EVP named a 'Top Lobbyist'

October 24, 2014

Scott DeFife, EVP of Policy and Government Affairs for the National Restaurant Association, has once again been named a 2014 top lobbyist by "The Hill…

Pizza Ranch expands presence in Michigan

October 24, 2014

Pizza Ranch has announced plans to open in Kentwood, Michigan, this winter.

Consolidated Concepts adds two senior supply chain executives

October 24, 2014

Wade Winters is joining Consolidated Concepts as vice president of Supply Chain, and Joni Miller is joining as director of Supply Chain.

Int'l Franchise Association, Cyber Security Alliance caution franchisees about cybersecurity

October 24, 2014

International Franchise Association and the National Cyber Security Alliance will create materials to support a culture of cybersecurity.

Blaze Pizza plans entry into Florida

October 24, 2014

Blaze Fast-Fire'd Pizza announced that it will soon be coming to Florida with plans to open eight locations in the state by the end of 2015. 

Hunt Brothers Pizza revs up for another season as Harvick sponsor

October 23, 2014

This is Hunt Brothers Pizza's eighth consecutive year as a NASCAR sponsor and fifth partnered with Harvick.

Stevi B's Pizza announces holiday charity initiatives, contests, cheesecake

October 23, 2014

Pizza buffet restaurant Stevi B's Pizza of Atlanta introduced an assortment of charity initiatives products and deals starting this month for customers…

Keys to success: Hard work, excellence, flexibility

by Alicia Kelso — Editor, QSRWeb.com

The best-selling author believes we've lost touch with too many old school ideas and that work has become a four-letter word.

HR director provides tips for discrimination claims

October 23, 2014

Director of Human Resources David Peasall at FrankCrum, a professional employer organization, spoke out about why companies should prepare for the possibility…

Franchise Rankings names 10 best franchises

October 23, 2014

Franchiserankings.com announced rankings for Best Overall Franchises and Best Food Franchises for October 2014..

Villa Italian Kitchen celebrates 50 years, opens in Mexico City

October 23, 2014

Morristown, New Jersey-based Villa Enterprises has opened its 12th Villa Italian Kitchen in Mexico, its first in Mexico City.

How to make more money and have more fun: An unconventional perspective

by Alicia Kelso — Editor, QSRWeb.com

The best-selling author believes hard work and excellence are the two keys needed for success.

Eliminate complacency to build a thriving enterprise

by Erle Dardick — CEO, Monkeymedia

People, products, markets, customers and processes are dynamic and must change in order to adapt and grow.

Culinary Software Services releases Cheftec Xt4

October 22, 2014

Culinary Software Services recently released ChefTec xt4, featuring simplified entry of Hazard Analysis & Critical Control Points information, a new EDI…

Venuelabs launches free social listening tool for small businesses

October 22, 2014

AboutLocal lets small retailers listen to and engage with their customers in real time across hundreds of disparate online channels.

900 Degreez redefines food truck to fill a West Coast pizza void

by Nicole Troxell — Associate Editor, Networld Media Group

The truck went over budget and took seven months to build, but has been profitable every month since it first opened.