Pizza Inn logo gets whole new mojo

A little more than two years after 58-year-old brand Pizza Inn resurrected its vintage JoJo mascot, the little fellow is getting a makeover, according to a news release. The is even getting a new tagline to go with JoJo's facelift,...

Study: Small businesses travel bumpy road to make payroll

Employment issues continue to create volatile financial hurdles for businesses with fewer than 500 employees, according to news release about a study published on small business employment growth and payroll expenses management from JPMorgan Chase Institute. Typically, small businesses reported...

Order-taking goes virtual?

Call centers are a thing of the past at Restaurant Revolution Technologies, a San Diego provider of order management, call center and technology solutions for restaurant operators. The company, which specializes in helping brands manage and optimize off-premise takeout orders,...

Papa Murphy's franchises company-owned stores in select markets

Less than two weeks after take-and-bake brand, Papa Murphy’s, announced the appointment of board chair Jean Birch to Interim CEO after Ken Calwell's departure from the company, the brand is making moves to change its overall ownership mix by franchising...

Stevi B's puts lotsa pasta on pies

Lotsa pasta is on the menu at Stevi B's over the next few months when the chain's traditional pizza pies become pasta-fied as part of the brand's Pasta Palooza promotion through the end of March, according to a news release....

2 pizza brands expanding US footprints

Pieology Pizzeria is continuing the move south on the West Coast, while California-based MiDiCi — The Neopolitan Pizza Company, is expanding down the coast of the Eastern U.S. in Florida, according to news releases from both brands. Pieoloy opened a...

5 money-saving supply chain trends for 2017

Having a solid supply chain is imperative for restaurants looking to reduce food-safety issues and to keep costs low, said Consolidated Concepts President Bruce Reinstein. He believes the restaurants that pay attention to the following five trends will stay nimble in handling the operational challenges in foodservice over the next year.

Pizza Express UAE turns problem into profit with WiFi

After hearing customer complaints of spotty WiFi coverage in PizzaExpress UAE locations, the brand partnered with Purple and CDW to install a solution that not only pleases guests but also props up profits and promotion value for the chain through...

Uncle Maddio's boosting speed of service with menu redesign

Uncle Maddio's Pizza has gone back to the drawing board — literally — to introduce a menu redesign as well as new menu items to maximize operations, expedite speed of service and highlight flavor-forward offerings. The redesign will simplify the...

Group forms to set supply chain best practices

The International Foodservice Manufacturers Association is joining forces with food industry management consultancy, Kinetic12, to develop a set of best practices for foodservice supply chain optimization, according to a news release. The two will build off of IFMA's existing Operator...

Court action goes forward against Pizza Hut, Papa John's, Starbucks, Domino's

Some very big names — including Pizza Hut, Papa John's, Starbucks and Domino's — got some very bad news this morning when news broke that a stay granted three years ago involving them and many more has now been lifted...

ICX Association looks to ‘elevate’ the state of customer experience with annual awards

Nomination deadline for the association's annual awards is March 15, 2017.

Blast & Brew seeks Phoenix-area franchisees

Fast casual pizza mecca, Phoenix, Arizona, is about to get a little something to wash down all those pies, as the beer and pizza brand, Blast & Brew, seeks to expand in the southwestern city, according to a news release....

Fishbowl links with Android Pay for easy loyalty and coupon redemption

Fishbowl, a customer engagement platform provider for the restaurant industry, has announced an integration with Android Pay to provide easy loyalty, coupon and promotions management for restaurant industry clients. Fishbowl said in a press release that the collaboration with Android...

US foodservice 2016 Q4 wage growth among best of all industries

PayScale Inc. said its latest numbers indicated that food service and restaurant wages grew by 3.6 percent over the past year, far outpacing the national average and making food service one of just three business sectors to experience what the company called "remarkable wage growth" in the final quarter of last year, according to a news  release.

Smashburger CEO trades burgers for pizza

Former Smashburger President and CEO Scott Crane has moved to the top job at Pizza Inn and Pie Five, owned by Rave Restaurant Group, according to a news release. Crane succeeds interim CEO Clinton J.

Papa Murphy's names interim CEO

Papa Murphy’s Holdings has appointed its board chair, Jean Birch, to the position of interim chief executive officer, effective immediately. The leadership change follows the resignation of Ken Calwell as CEO and director in order to pursue other interests, according...

Mafiaoza debuts sprawling Tennessee location

Mafiaoza's Pizzeria and Neighborhood Pub recently opened a site in Franklin, Tennessee, according to a news release. This is the brand's third site for partners Michael Dolan, Lars Kopperud and Brett Corrieri, and spans 10,000 square feet with a number of patios, including one on the roof and one for families overlooking the courtyard.

Little Caesars real winner of world's first texting tug-of-war

Free Little Caesars pizza was the reward for the world's first stadium-sized, rope-burn free tug-of-war game in Florida. And yet, the pizza chain itself may be the party walking away with the biggest prize from the stunt. It happened Dec.

Blaze shakes off artificial, unhealthy ingredients

Blaze Fast-Fire'd Pizza has launched an initiative to rid the chain's food of artificial ingredients with a promotion that offers free pizza to guests, who also pledge to join in the commitment to purer food production and consumption, according to...

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