Pizza Ranch beefs up its buffet

February 27, 2011

Orange City, Iowa-based Pizza Ranch has added to its “mile-long” buffet with the introduction of the new Chicken Bacon Ranch Pizza and the Cran-Tastic Salad.

Pizza Fusion eyes Middle East expansion

February 27, 2011

Florida-based Pizza Fusion, which opened its first international unit in 2009 in Saudi Arabia, is looking to expand throughout the Middle East. To help achieve…

Hold the salt: 5 quick tips for serving low sodium menu items

by Betsy Craig — pres, menutrinfo.com

Cutting out the salt to make dishes healthier is no new concept; however, cooking without the salt can be a challenging and daunting task. That’s why we…

NAPICS seminar reveals secrets of the dough

by Alicia Kelso — Editor, QSRWeb.com

"The Dough Doctor" touches on calories, ovens, gluten and more.

NAPICS kicks off in Columbus, Ohio

by Alicia Kelso — Editor, QSRWeb.com

Green, gluten-free among focuses of annual show.

Keep your customers out of the ER For dessert

by Betsy Craig — pres, menutrinfo.com

Does it seem to anyone else that almost out of nowhere, all of a sudden, people are expressing food allergies in amazing numbers? 

NPD: Consumers want quality, not low-cal

February 8, 2011

The NPD Group has released its latest foodservice market research report, “Consumers Define Healthy Eating When They Go Out to Eat.” The report found that…

Gluten-free takes center stage at Pizza Expo

by Alicia Kelso — Editor, QSRWeb.com

February 8, 2011

The global gluten-free market is set to grow by $1.2 billion throughout the next five years, eventually reaching $4.3 billion by 2015, according to recent…

Restaurants continue efforts to reduce sodium

The American Heart Association has claimed Americans eat too much sodium and is asking restaurants to reduce sodium in their recipes.

Be allergy aware: A quick guide to the most common food allergies

by Betsy Craig — pres, menutrinfo.com

Eight foods are responsible for 90% of food allergic reactions. I've assembled this guide to help you (and your kitchen) be on the lookout for a food allergy.

2011 provides optimism for restaurant industry

by Alicia Kelso — Editor, QSRWeb.com

Trends will surround healthy, sustainable, local, social and technological components.  

Create low calorie dishes with these 12 tips

by Betsy Craig — pres, menutrinfo.com

As we continue into 2011 there seems to be a stronger theme of healthy eating. Is all the attention being stirred up by Michelle Obama’s “Let’s Move” campaign?

Zpizza inks California deal

January 26, 2011

Laguna Beach, Calif.-based zpizza is cultivating new stores in its home region. The company has finalized a contract with new franchisee ZP-Brea LLC to open a…

Four options for menu labeling

by Betsy Craig — pres, menutrinfo.com

For weeks I have wanted to write this blog; the one that lets you know options and choices for finally getting menu nutritional information on your menu/from…

Domino's Smart Slice program hits schools

January 17, 2011

Domino's Pizza has launched a program to promote healthy, active lifestyles for schoolchildren. The Domino's Smart Slice program is centered on the company's…

AHA calls on food industry for salt reduction

January 13, 2011

The American Heart Association has issued a call to action for the public, health professionals, the foodservice industry and the government to put forth a…

Massachusetts restaurants prep for food allergy law

January 12, 2011

As of Feb. 1, all Massachusetts restaurants will be required to have a certified food protection manager on staff.

Study: More dining out, smaller checks in 2011

January 11, 2011

Good news first: Americans are expected to dine out more in 2011. Not-so-good news: it's predicted they'll spend about 5 percent less per meal while doing so.

Commentary: Will posting calories on menu boards actually make a difference?

by Jeff Leach — cofounder, naked pizza

With strong support from health professional groups, the food industry, and consumer groups, the president signed into law The Nutrition Labeling and Education…

Pizza Trends 2011

by Ed Zimmerman — President, pizza.com

Four steps that pizza operators can take to stay on trend.