Domino's pushing carryout business to add to store-level profits

by Alicia Kelso — Editor, QSRWeb.com

February 7, 2013

Carryout has grown steadily in the past few years and now makes up about one-third of all U.S. orders.

Tips on keeping food purchasing costs down

Many of the reasons restaurant costs can flair are by overlooking simple procedures and tests.

A forgotten key strategy in avoiding menu price increases

Including loss prevention in your strategies to counter higher costs may give you a competitive advantage, and add 3 to 5 percent to the top line.

What is the No. 1 reason for food truck failures?

by Darrel Suderman — President, Food Technical Consulting

A business plan will force you to plan ahead, think about the competition, formulate a marketing strategy, define your management structure and plan your…

Is your catering experience scalable and predictable?

by Erle Dardick — CEO, Monkeymedia

It's time to think of the off-premise sales opportunity as the fastest growing opportunity our restaurants have.

Private equity firm sells Pizza Hut franchisee

December 10, 2012

Sentinel Capital Partners, a private equity firm that invests in lower-middle-market companies, today announced the sale of Southern California Pizza Company…

Linking social media to loyalty programs can even the playing field

How one small chain changed the anonymous Twitterverse into a ripe platform from which to harvest one-to-one digital customer relationships.

Why the pizza segment is positioned to win in the catering space

Delivery service has already created trust between the consumer and their favorite pizzeria because they know the food will arrive on time, every time.

U.S. restaurant industry outlook: Slow and steady improvement

by Alicia Kelso — Editor, QSRWeb.com

CIT's managing director says financing continues to open up for restaurant companies.

New mover marketing programs establish customer loyalty

by Alicia Kelso — Editor, QSRWeb.com

Even as digital efforts grow, many operators experiencing high response rates with targeted marketing packages.

Commentary: How to avoid losing customers' interest

The whole idea of 'best practices' is to repeat success; however people are fickle and if they've seen it before, it will be less effective.

Report: Demand growing for high-margin beverages

September 25, 2012

Seven out of 10 consumers (71 percent) now purchase beverages away from home twice a week or more often, up from 66 percent in 2010.

Tools for foodservice social media campaigns

A social media expert reviews lessons learned from the Foodservice Social Media Universe event.

PizzaMarketplace State of the Industry 2012 now available

About 150 operators were surveyed on topics such as menu trends, marketing initiatives, technology upgrades, franchising, capital spending and general…

Report: Food industry franchising profitability on the rise

by Alicia Kelso — Editor, QSRWeb.com

More than 70 percent of franchisees surveyed said they would recommend their brand to other candidates – a strong indicator of job satisfaction.

NYC approves soda ban; restaurant association responds

by Alicia Kelso — Editor, QSRWeb.com

Big-margin soft drinks are good for operators' bottom lines.

Casey's acquires 22 stores from Kum & Go

September 12, 2012

Kum & Go and Casey's General Stores Inc. announced today they have signed an Asset Purchase Agreement for Casey's to acquire 22 convenience stores from Kum…

Pizza operators leverage growing demand for craft beer

by Alicia Kelso — Editor, QSRWeb.com

Pizzerias are experiencing boost in beverage sales from localized brews.

Blaze Pizza registers to franchise in 32 states

September 11, 2012

California-based Blaze Fast-Fire'd Pizza announced that it has begun to accept franchise applications in key markets across the U.S. The company plans to…

Commentary: How to build customer demand counter-intuitively

By limiting capacity, while maintaining good quality and service, operators can assure that demand remains high.