Domino's Australia gives vegans the pies they want

January 9, 2018

Domino's Australia is launching a range of vegan pizzas that use vegan mozzarella — including the vegan avocado veg, vegan spicy trio and vegan margherita — at…

Who is the 2018 pizza customer? Trend lists speak volumes

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

Restaurateurs have been inundated with so-called trends lists for the year ahead over the last three months. This site reviewed some of the major lists and the…

Pizza restaurateurs: Is it time to make way for more meatless pizzas?

by Darrel Suderman — President CEO, Food Technical Consulting

With so many pizza brands now offering some form of build-your-own pies, the "meat-conscious" customer has always had some options, whether they be going…

California Pizza Kitchen goes for Cauliflower Pizza (K)rust nationwide

November 21, 2017

California Pizza Kitchen — a brand often referred to as simply CPK — has a new offering that may earn it another title with those initials: Cauliflower Pizza…

Fresh Brothers brings ‘whiteout’ to Southern Cal

November 2, 2017

Southern California pizza brand Fresh Brothers is blanketing its patrons with snowy white for the holidays with the debut of a White Pizza this week. The pie…

Millennials: 'Give us big discounts, cut the small talk'

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

One of the more eye-opening sessions at this Fast Casual Executive Summit in Nashville this month was a quick, question-filled hour-long chat with a varied…

Go green AND go home: Postmates expands emissions-free deliveries

October 4, 2017

Few, if any, current trends in the foodservice realm can top delivery and sustainable operations. Enter, the on-demand network  PostMates, which has expanded…

A lesson for pizza operators: How to reap ROI aplenty from wild ideas with good intentions

by Jon Olinto, Co-founder, B. Good

NYC menu-labeling law delayed

August 28, 2017

New York City's menu-labeling law is on delay thanks to the city's agreement with several trade organizations, including The Restaurant Law Center, the Food…

Papa John's gluten-free crust goes national ... and back to prehistory

August 9, 2017

Sometimes you have to go way back to get ahead in today's restaurant business. That's exactly what Papa John's has done with its new gluten-free, wheatless…

Déjà vu: Another nutrition labeling delay from feds

June 14, 2017

Yet another nutrition labeling mandate has been delayed by the FDA. According to MarketWatch and other online sources, Tuesday, the U.S. Food and Drug…

Oath pledges growth and good farm practices

June 14, 2017

Oath Craft Pizza said it's raised $7 million in a series B funding round led by Boston-based venture capital firm Breakaway Venture, bringing the total raised…

Live webinar shows operators how to help diners 'see right through you' in the transparency age

May 30, 2017

Today's diners will not settle for anything akin to "mystery meat" or other food that smacks of artificial ingredients. They expect simplified ingredients and…

Menu labeling: Big Apple again achieves what feds cannot

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

May 19, 2017

As the song says, "making it" in New York has long been seen as the route to also making it "anywhere." But that rule does not apparently apply to menu…

Study: Fear of future invades restaurant leadership offices

May 18, 2017

Fear is invading the offices of restaurant brand leadership across the industry, according to a recent study from L.E.K. Consulting. A combination of…

Biju's Little Curry CEO gives tips on how to win big with retail partnerships

Biju Thomas, founder of Biju's Little Curry Shop, discussed how he successfully partnered to open inside Whole Foods.

Why 367 more days? A debriefing on the menu labeling delay

by Betsy Craig — pres, menutrinfo.com

Taking a step back from the new year-long extension in enforcement activation for menu labeling, brands need to give some thoughts to the road ahead and their…

Papa John's turns to antiquity to meet latest pizza trend

April 19, 2017

Sorghum, teff, amaranth and quinoa are all grains used in antiquity. But the food service industry is embracing them as among the trendiest edibles going — one…

Gluten-free market slows

April 10, 2017

The glow is fading from the gluten-free foods market, where growth is expected to slow significantly from the high double-digit levels of 10 years ago to…

2 pizza brands 'lightening up' spring menus

April 10, 2017

Both Mod Pizza and Blaze are taking decidedly "lighter touches" with their spring offerings, adding a few veggies to star on their menus.