Automation: The possibilities of robo-restaurateuring - Part 3 of 3

by Sagi Rochman — CEO, Better Chains

Complete Automation in a foodservice operation is relatively rare at the moment, but that is changing almost by the day.

Automation: Transformative touch at the table - Part 2 of 3

by Sagi Rochman — CEO, Better Chains

Exponential improvements in foodservice technology can, not only help accelerate industry growth, but also trim the costs that have grown into a heavy layer of…

Marco's attracts 2 industry franchise veterans for aggressive growth plan

March 15, 2017

Marco's Pizza has hired a couple industry vets to help grow its footprint. John Ramsay is now vice president of franchise development services, and Travis…

Gatti's gets back to business in a big way

March 14, 2017

Nearly 50 years after it last sold franchises, Gatti's is opening the chain up for entrepreneurs, who want a piece of its pie, according to a news release. The…

Shopkeep acquires ChowBOT

March 14, 2017

Thousands of limited-service restaurants will have access next year to new technology thanks to ShopKeep's acquisition this week of online ordering software…

Stay solid: Join the movement to add 'e' to Pi Day

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

Enough of this obscure 3.14 math stuff. Join restaurateurs everywhere to make this day about the real "pie" — the one dripping with cheese on a steamy crust.

Commodities: Let's just pretend last week didn't happen

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

It was an unfriendly week for pizza stocks last week, and commodity prices for those in the pizza game didn't provide much help either.

Using technology to comply with menu-labeling legislation

There is simple and intuitive software out there that provides access to calorie counts and nutritional information at the click of a button, empowering the…

PizzaRev continues international expansion 'south of the border'

March 13, 2017

PizzaRev has opened its third international franchise location in Mexico in San Pedro Garza Garcia, Nuevo Leon. The development is led by Grupo Galeria…

Brand new way for brands to engage on-the-go

March 12, 2017

Brands seeking new efficiencies and novel approaches to mobile subscriber engagement are taking note of Google's introduction of its Rich Communication…

New fast casual brand debuts as Pie Five conquers new territory

March 10, 2017

A new fast casual pizza brand is debuting in Iowa, while another fast casual pizza brand —  Pie Five —   is adding its first Tulsa restaurant next week.

Spring training: Are you disengaging your employees?

Clearly, increasing employee satisfaction, engagement, and retention is critical to your success, but the question remains: What can you do to truly achieve…

Caviar now available for curbside pickup

March 8, 2017

Meal ordering platform, Caviar, has added curbside pickup for those wishing to order ahead, skip the line and quickly retrieve their favorite restaurant…

Old Chicago accelerates growth plans

March 8, 2017

Old Chicago Pizza & Taproom reported record system-wide revenue in 2016, marking an 11 percent increase from 2015, according to a press release.

Pieology dares customers to get into 'the thick of it'

March 7, 2017

Pieology says the April debut of its new "PieRise" thick-crust not only works great as a delivery or takeout option but is also the first of its kind in the…

In-N-Out, Mellow Mushroom, Chipotle top list of allergy-friendly chains

March 3, 2017

The food allergy site, AllergyEats, has dubbed its Top 10 shining star restaurants when it comes to giving customers with food intolerances what they want and…

The plant-based burger that 'bleeds' like rare beef

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

It bleeds on the plate like a rare-cooked beef burger, tastes like a patty of ground beef but is produced with a mere sliver of the resources used to produce…

Ovens helping 2 pizza chains break new ground

March 1, 2017

Pizza brands are spanning the country with new locations in coming weeks, including Anthony's Coal-Fired Pizza in Chicago and Pie Five near the nation's…

Mapping a route through industry roadblocks

by Dustin Minton — National Restaurant Practice Co-Leader, BDO USA, LLP

Learning how to manage in an oversaturated market can feel like trying to drive on a crowded highway during rush hour. In the moment, roadblocks and traffic…

2016 results in, Domino's asks, ''What downturn?''

February 28, 2017

What's the potential value of acknowledging your mistakes and doing the hard work to solve them? Domino's can tell you. Or, better yet, the market can show…