Are we there yet?

by Lori Walderich — CMO, Top That! Pizza

Consider a few strategies to build a brand in bad(ish) times.

Domino's Pizza revamps its cheesy bread

November 21, 2011

Two years after overhauling its pizza recipe, Domino's has revamped its Stuffed Cheesy Bread.

First impressions still count for new customers

by Janet Eden-Harris — CMO & SVP Strategy, Market Force

Food is still the biggest driver of a customer's first impression.

Pork toppings surge in the past year

by Alicia Kelso — Editor, QSRWeb.com

Technomic research shows a 7 percent increase in pork selections in past 12 months.

What’s in a Brand?

by Ed Zimmerman — President, pizza.com

The pizza industry is so focused on coupons, promotions and LTO's that we drive consumers to look for more for less.

Giveaway promotions abound for veterans

by Alicia Kelso — Editor, QSRWeb.com

November 10, 2011

According to new research from the National Restaurant Association, 75 percent of Americans say they would be more likely to choose a restaurant that…

Papa John's U.S. drops Coke for Pepsi

November 10, 2011

PepsiCo Inc. will soon be the exclusive drink of choice at Papa John's International's U.S. restaurants, winning the distribution account from rival Coca-Cola…

Technomic: Restaurant alcohol sales expected to rise in 2012

November 9, 2011

A forecast recently released by Technomic predicts a 2.4 percent gain in away-from-home alcohol sales in 2012.

Little Caesars offering veterans free Crazy Bread

November 9, 2011

Little Caesars Pizza is honoring the United States armed forces this Veterans Day by providing veterans and active military members with a free Crazy Bread…

Size matters and not just desserts

by Betsy Craig — pres, menutrinfo.com

Offering smaller portion sizes can lift sales.

Study: Lack of correlation between obesity rates and QSR visits

November 8, 2011

The heaviest QSR users are not low-income consumers, as widely believed, but rather those in the middle-class. According to a new study released by UC…

A behind-the-scenes look at Pizza Ranch's gluten-free adoption

by Alicia Kelso — Editor, QSRWeb.com

Chain's R&D director discusses the process behind the menu addition.

Technomic: Commodity costs to shape restaurant industry in 2012

November 7, 2011

As 2011 begins to wind down, foodservice research and consulting firm Technomic has predicted seven developments that will take shape in the restaurant…

Bacon: An indispensible ingredient in food innovation

by Darrel Suderman — President, Food Technical Consulting

Bacon appears to be one ingredient that the American consumer cannot do without. It's been around since the beginning of time, but never been applied to so…

Papa John's plans online fundraiser for troops

November 6, 2011

Papa John's is partnering with the USO to benefit America's troops and their families by donating $1 for every online order on Veterans Day, Nov. 11, between…

Pizza Inn adds winning culinary challenge recipes to menu

November 3, 2011

The winning recipes from Pizza Inn Inc.'s 2011 National Culinary Contest – the Grilled Cheese Pizza and the Buttered Cinnasugar Pizzert – are now featured on…

Pizza Pizzazz win boosts sales at Warrior Pizza by 35%

After marketing the victory through various media channels, sales of the Lasagna Pizzas grew from 20 to 90 a week.

Detroit pizzeria adds mail order option

November 2, 2011

Detroit-based Cloverleaf Pizza Carryout and Delivery has added a delivery area of 3 million square miles – or the entire continental United States – with its…

Pizza Pizza earns Health Check on five items

November 1, 2011

Toronto-based Pizza Pizza has joined the Heart and Stroke Foundation's Health Check program with five menu items, including new pizzas and a salad, that meet…

There's nothing to eat

by Ed Zimmerman — President, pizza.com

Meny labeling, while it began with good intentions, sets up the restaurant industry for disciplinary action.