Restaurant food distributors estimate losses of $24B in 3 months

March 23, 2020

The restaurant industry is hurting and so are its food distributors, who are expected to lose $24 billion over the next three months alone as the pandemic…

Heifer International helps pizza brands help world's hungry

by Liz Ellis — Corporate Brand Partnerships Manager, Heifer International

Pizza brand customers today have made it clear: The restaurants they patronize must also be strong citizens of the world. The global hunger-fighting…

Report: Foodservice operators seek innovations in flavor variety, packaging, labor-saving solutions

March 4, 2020

Frozen foods are used by foodservice operators of all types. But a Datassential study found operators are hungry for innovation.   "Frozen has a…

Waste not, want not: 5 tips to trimming restaurant food waste

by Matthew Hollis — President, Elytus

Customers now expect it. Your business benefits from it. The planet demands it. Trimming the food waste your pizza brand generates is no longer an option, but…

Pizza Hut 'wings it' with 25% bigger Nashville Hot wings LTO

March 3, 2020

Pizza Hut is doubling down on the national passion for heat and spice in its new Nashville Hot wings, which it said in a news release are not only…

Pizza trading mega-movement sees Domino's stay aloft, while competitors sink

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

What's going on with pizza stock trading lately? The last two weeks have left more than a few stumped as the value of mega-player Domino's stays well above the…

The invisible pizza brand: Making customers 'see' you online

by Saleem Khatri — CEO, Lavu

While invisibility may be a coveted capability in fantasy films, it can be a death sentence for great pizza brands that just don't show up on the web. Use…

General Mills Foodservice introduces Pillsbury professional online community

February 24, 2020

General Mills Foodservice has launched its Pillsbury Professional Online Community, a resource to help foodservice professionals, according to a press release.

Making Minnesota menu magic beyond the pizza pan

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

In this second and final part of a story on Davanni's Pizza's success with menu item testing, the brand highlights how changes in the current pizza market may…

Maryland pizza brand heats its 'eats' with Old Bay

February 19, 2020

Maryland-based, Ledo Pizza, is hot on the trail of heat-seeking customers with its Old Bay Hot Sauce partnership that will bring four new items to its menu…

How Davanni's 'we'll try anything' attitude created a pickles + pork pizza

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

Pickles. Pork. Pizza. Together? That is indeed the combination that one longtime Minnesota pizza brand is using to pull in the profits.

Challenges Facing Restaurants in 2020

Restaurants are up against more than ever. While margins are as thin as always, labor, food, regulations and competition continue to rise. But restaurants also…

Presented by SynergySuite

Buy or Build: A Guide to Avoiding Frankenware

By covering the differences between companies who build through acquisition vs as a holistic product, readers will learn the pros and cons of each, how to spot…

Presented by SynergySuite

Papa John's stock value spikes to near 52-week high

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

Love was definitely in the air on the Nasdaq Friday, where Papa John's saw its price spike at one point to nearly its highest level in the past 52 weeks. And…

US restaurants vs coronavirus: The very real things US brands can do now

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

No, the coronavirus is not a major health threat in the U.S. at this time. But the fact is, that could quickly change, and there are some very real…

Leveraging technology to manage restaurant labor costs

Labor can make or break a restaurant, being the one variable that exists in all facets of a restaurant’s core functionality and a top concern among managers…

Moving from pizza to pistachio doughnuts: Chicago restaurateur says it's a natural

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

Ask a pizzaiolo the key to mastering the pie and you'll likely hear it's the dough. Chicago restaurateur Rich Labriola won't argue that point. In fact, he's so…

Domino's, Papa John's, pizza ingredient prices all down last week

From wheat and cheese to the gas that fires pizza ovens and powers delivery vehicles, all major pizza commodity prices took dives last week. The bad news is…

Papa John's makes play for mid-day with piadina-esque debut

January 31, 2020

As QSRs clamor over breakfast, maybe the next big battlefront for pizza will be lunch. At least Papa John's is hoping its customers will be moving in that…

Pieology hatches keto-friendly chicken pizza 'base'

January 30, 2020

Chicken has a lot of U.S. restaurant brands flapping their wings lately, from the Great Chicken Wars of this past year to one of the first plant-based entries…