Urban Bricks uses great gadgetry to grow the bottom line

by S.A. Whitehead — Food Editor, Net World Media Group

No one would dispute that the pizza game is one of the most competitive in food service. That's one reason Urban Bricks invests in some useful and creative…

Pie Five launches cauliflower crust LTO

January 3, 2018

Cauliflower is certainly having its moment and Pie Five is seizing that moment with a new cauliflower crust available until Feb. 11, a news release said. 

Who is the 2018 pizza customer? Trend lists speak volumes

by S.A. Whitehead — Food Editor, Net World Media Group

Restaurateurs have been inundated with so-called trends lists for the year ahead over the last three months. This site reviewed some of the major lists and the…

Positioning POS for an ever-more-competitive future

by Christopher Sebes — president, Heartland Commerce

I believe point-of-sale must catch up with point-of-ordering, and the companies that do this well will win hearts, minds, and market share.

Commodities: 'Dear Santa, please put some oomph in my stock price!'

by S.A. Whitehead — Food Editor, Net World Media Group

Some pizza brands might be firing off a letter to Santa this week before Christmas in one last effort to make something magical happen to their stock prices.

A pizza social media manager's guide to 'taming the online beast'

Social media management may be this century's true school of hard knocks, but those who oversee this task at three fast casual brands had some great pointers…

Hungry Howie's stuffed crust LTO is 'heavy,' man

December 13, 2017

Hungry Howie’s Pizza has announced that it's now offering the "world’s first stuffed, flavored-crust pizza." The LTO, which will run through March 25, adds six…

Sbarro takes fast casual pizza plunge in Japan, adding 20 fast-food spots in Argentina

December 12, 2017

Sbarro, a U.S.-based fast food pizza brand, has made two significant international deals this year. One will bring 20 Sbarro restaurants to Argentina, and…

Pizza Inn launches express concept early next year

December 12, 2017

The nearly 60-year-old Pizza Inn brand is launching a new Pizza Inn Express prototype —  PIE —  offering faster-than-ever service in a convenience- store…

Pointers for pizza restaurateurs on profitable design

by S.A. Whitehead — Food Editor, Net World Media Group

In the pizza restaurateur's playbook, design seems pretty cut and dried, with big ovens, often lots of brick and an overall "constructive" atmosphere. But that…

Start-up tips for pizza leaders seeking restaurant management software

by Dave Bennett — President & CEO, Mirus Restaurant Solutions

Restaurant management software providers all often seem to be speaking the same language. But don't let that mislead you when you're seeking an RMS solution…

4 paths to data breach prevention

by Howard Finch — VP Sales, Ingenico

To prevent data breaches and strengthen payment security, restaurants should consider several key technologies on the market, including the latest developments…

Domino’s starts baby registry 9 months after wedding registry

November 29, 2017

Domino's is launching its own baby registry Wednesday, where parents-to-be can select pizza gifts before the sleepless nights begin. A news release said the…

Pieology CEO on the art of experimenting with live-action customer experience

by S.A. Whitehead — Food Editor, Net World Media Group

Data drives today's restaurateur, and Pieology has taken that idea to a new and lively level at its R&D location in California.

Vapiano gets a Scottish brogue

November 28, 2017

Vapiano has opened its fifth restaurant in the United Kingdom, this one in the Scottish capitol city of Edinburgh, according to Vapiano Executive Board Member…

Commodities: A tale of 2 papas

by S.A. Whitehead — Food Editor, Net World Media Group

A short trading week still revealed plenty about the current restaurant pizza market in the popularity, or lack thereof, of two brands with different…

The pizza restaurateur's financial forecast? Mostly 'cloud-y' ... but in a good way

by Christopher Sebes — president, Heartland Commerce

There's a cloud hanging over the world's pizza restaurant, but in this case, that's a good thing because this is the kind of cloud that allows pizza…

Blaze, Beefsteak, McAlister's chefs on the 3 legs that support great menu innovation

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

The world for chefs at pizza brands typically must fit in a circular, crusted pie, but within those confines, there's plenty of room for creativity. But as was…

Pizza Press goes national by staying local

November 21, 2017

The Pizza Press plans to open 30 locations by early next year, and chain leadership said each one will have a local focus, unique to its area. A news release…

Webinar: Point of Sale tricks to detect theft

November 21, 2017

Your POS is more than its humble “point of sale" name would suggest. It's a virtual detective with all kinds of information that can help restaurant leaders…