Avocado now offered at Pie Five Pizza

June 17, 2014

For a limited time, Pie Five Pizza is adding avocado to its selection of personalized toppings.

Kids’ menu orders up 40% each year since 2012

June 16, 2014

New research from GrubHub reveals that kids' menu orders have grown 40 percent each year since 2012, with 17 percent of takeout restaurants now offering a…

Boston Pizza launches special 50th anniversary menu

June 12, 2014

Boston Pizza turns 50 this summer and to celebrate, the chain has launched a special anniversary menu featuring classics such as Popeye Pizza and Sombrero…

'Stealth health' menu approaches are on trend

Kids also want more healthful options from restaurants.

Flancer’s Incredible Sandwiches and Pizza partners with Healthy Dining

June 11, 2014

Two Flancer’s Incredible Sandwiches and Pizza locations in Arizona have partnered with Healthy Dining to make it easier for guests to find healthier dining…

Blaze Pizza plans to become a national player by targeting Millennials

by Alicia Kelso — Editor, QSRWeb.com

The new Louisville, Ky., location will be ‘overstaffed’ to ensure guests are taken care of ‘no matter what.’

Hungry Howie’s adds three specialty chicken pizzas

June 9, 2014

 Hungry Howie’s Pizza has introduced three new specialty pizzas, including the Asian Chicken Pizza, BBQ Chicken Pizza and Buffalo Chicken Pizza.

JTM Food Group removes ‘yoga mat’ chemical from all bakery products

June 6, 2014

JTM Food Group has responded to growing public concerns regarding the use of ADA, or azodicarbonamide, in bakery products, reformulating its bread items…

Innovation Center opens in Colorado for foodservice professionals

June 5, 2014

Food and Drink Resources, a Centennial, Colo.-based consultancy firm, has opened a new Innovation Center for food and drink professionals. The founders of the…

Pizza Pizza’s version of quesadillas now available permanently

June 5, 2014

Pizza Pizza Ltd. has launched a lineup of quesadillas, called Pizza-dillas, that are now available permanently. Pizza-dilla options at Pizza Pizza include…

Pie Five adds iced tea platform

June 4, 2014

Pie Five Pizza has added a new iced tea lineup in partnership with La Crème Coffee & Tea, a Dallas-based specialty coffee roaster and tea purveyor.

Uncle Maddio’s franchisee expands development agreement

June 3, 2014

Uncle Maddio's Pizza Joint’s Charlotte, N.C., franchise partners, Jerry Licari and Tim Verhagen, have expanded their development agreement to include eight…

Mazzio’s turns up the heat with jalapeno-stuff crust

May 29, 2014

Mazzio’s has added a cheese and jalapeno stuffed crust to its new line of stuffed crust pizza. The new selection joins existing options of bacon or pepperoni…

Pizza Hut steps up value competition with new dinner box

May 29, 2014

Pizza Hut today announced that its new Dinner Box — including a medium rectangular one-topping pan pizza, five breadsticks and 10 cinnamon sticks — is…

Boston’s tries its hand at thin crust pizzas for the first time

May 28, 2014

Boston's Restaurant & Sports Bar announced it is launching its first-ever line of thin crust pizzas on June 2. According to a news release, the new line…

Papa John's goes Greek with new pizza

May 28, 2014

Papa John's has introduced a new Greek pizza, featuring pizza sauce, basil pesto, black olives, Roma tomatoes, pepperoni, feta cheese and mozzarella, and…

Menu trends: 'Bland isn't acceptable anymore'

by Alicia Kelso — Editor, QSRWeb.com

Brands’ innovation processes should be influenced directly by consumer feedback.

As sandwich demand rises, consumers want differentiation, quality

May 21, 2014

On average, consumers eat more than three sandwiches a week, according to new research from Technomic. However, more consumers are preparing sandwiches…

NYC pizzeria adds seaweed, caviar, pickled herring to topping choices

May 15, 2014

New York City's Blue Planet Grill, located in the Financial District, has launched a new menu featuring unique toppings such as seaweed and pickled herring.

Convenience, customization behind the rise of take-and-bake concepts

Carryout concepts are in step with consumers' time-pressed demands and startup costs are lower than traditional units.