Newk's Eatery CEO discusses tech, its food quality and third-party delivery

In this episode of the Restaurant Operator Podcast, host Mandy Detwiler, editor of Pizza Marketplace and QSRweb.com, chats with Frank Paci, CEO of Newk's…

Modern equipment eases today's work in the pizzeria

by Mandy Wolf Detwiler — Editor, Networld Media Group

An equipment show at a Cincinnati, Ohio, showroom, Professional Reps showcased several pieces to aid the modern pizzeria worker.

Breaking boundaries: Derrick Hayes on purpose, power, building Big Dave’s Cheesesteaks

by Kathleen Wood — Founder, K. Wood Partners

In this episode of Founderology – Built to Breakthrough, Derrick Hayes opens up about the decisions, setbacks, and breakthroughs that shaped his path. He…

The Hidden Gold Mine in Your Restaurant Kitchen: Why Back-of-House Technology Is the New Competitive Advantage

Discover why real growth for multi-unit restaurants lies not in flashy front-of-house trends, but in back-of-house tech. AI-powered ops, real-time inventory…

Deep dishing on CX: how ordering ahead helps the customer experience

by Stacy McGranor — Chief Experience Officer, Blueprints & Playbooks

Businesses can delight customers and boost their bottom line by inviting customers to take small, mutually beneficial actions that turn a potential point of…

Gong cha, Crust Pizza leaders talk franchising in today's modern restaurant world

by Mandy Wolf Detwiler — Editor, Networld Media Group

A session at the Fast Casual Executive Summit will look at franchising dos and don'ts as well as the latest trends and innovations in franchising.

Mooyah VP of operations talks quality of food, consistency and those milkshakes

Beth Stockmoe, VP of operations for Mooyah, discusses the brand's food and operations in our latest Restaurant Operator Podcast.

Why we always pick pepperoni: the psychology behind the slice

by Angelin Joy — Editor and Content Lead, Cube

Pepperoni is a perennial favorite in pizzerias, but do you know what's behind the slice?

From Maine to Milan: The global journey of Mason’s Famous Lobster Rolls

How do you take a Maine lobster roll and build a brand that stretches from the East Coast to the heart of Milan, Italy? That’s the kind of breakthrough story…

Marco's Pizza opens more than 40 stores in first half of 2025

August 13, 2025

Marco's Pizza marked a strong first half of 2025 with 41 store openings. The brand said in a press release that it is poised for a 28% year-over-year increase…

How Saroki's Crispy Chicken & Pizza pairs great food, service with mega pavilions

by Mandy Wolf Detwiler — Editor, Networld Media Group

Saroki's Crispy Chicken & Pizza proves that gas station food can be great. Lead by brothers Todd and Curtis Saroki, the brand has 19 locations in mega gas…

How AI turning labor from cost center into growth driver for QSRs

by Mandy Wolf Detwiler — Editor, Networld Media Group

In a free webinar titled "Labor Forecasting 2.0: Predicting Future Demand and Staffing for Efficient Growth with AI" viewers will learn how AI is powering…

The fixer-upper franchisee: How Chris Patel turned neglected Papa Johns locations into a 70-store powerhouse

by Mandy Wolf Detwiler — Editor, Networld Media Group

An entrepreneur with a background in finance leveraged his business acumen and a keen eye for opportunity to grow his Papa Johns franchise from four to 7…

How Slutty Vegan Founder turned $20M in debt into a $100M comeback

by Kathleen Wood — Founder, K. Wood Partners

In this episode of "Founderology – Built to Breakthrough," Pinky Cole Hayes shares her “PhD. lessons” and mindset that fueled her comeback.

Modern Food Compliance for Restaurants Made Easy

Label smarter, serve safer, and improve efficiency with linerless label solutions.

Presented by Star Micronics America

A taste of home: the 40-year legacy of Figaro's Italian Pizza

by Mandy Wolf Detwiler — Editor, Networld Media Group

After more than 40 years, Figaro's Italian Pizza continues to thrive as a nostalgic, small-town pizza franchise because of its innovative "We Bake or You Bake…

Labor Forecasting 2.0: Predicting Future Demand and Staffing for Efficient Growth with AI

Labor is your most significant controllable cost—but leveraging labor as a growth driver is more complex than ever. Enter labor forecasting 2.0: an AI-driven…

Presented by Deputy Corporation

Velvet Taco, Salad House, &pizza, Erik's DeliCafe leaders talk online engagement, smart promotions

by Judy Mottl — Editor, RetailCustomerExperience.com & DigitalSignageToday.com

Top restaurant leaders share insight on fueling growth through online engagement and smart promotions at the upcoming Fast Casual Executive Summit.

Speaker Spotlight: Andy Huang, VP/COO, L&L Hawaiian Barbecue

by Judy Mottl — Editor, RetailCustomerExperience.com & DigitalSignageToday.com

Andy Huang, VP/COO, L&L Hawaiian Barbecue is one of dozens of panelists participating in the upcoming Fast Casual Executive Summit.

Back to basics: Leona's Pizzeria & Restaurant revitalized by family's dedication, original recipes

by Mandy Wolf Detwiler — Editor, Networld Media Group

Leona's Pizzeria, a Chicago legacy brand celebrating its 75th anniversary, is experiencing a resurgence under new family ownership that's dedicated to…