Newly opened Long Island City Pizza Factory is planting a flag, claiming it is the world's first "full-digital pizzeria," an accomplishment its owners hope will give it a direct connection right into customer hearts.
From Wendy's to Coke, check out seven foodservice companies that won the internet this year.
Social media management may be this century's true school of hard knocks, but those who oversee this task at three fast casual brands had some great pointers on how to help your brand and franchisees stay 'cool' under even the most sweltering online conditions.
Two million Italians can't be wrong. That's how many people signed the petition to add their prized Neapolitan pizza to UNESCO's list of the world's cultural treasures. Now, it's official, making the Neapolitan is an art.
Data drives today's restaurateur, and Pieology has taken that idea to a new and lively level at its R&D location in California.
Fast Casual Editor Cherryh Cansler — aka Lincoln's mom — heads to the brand new Chuck E. Cheese in Kansas City to find things have really changed ... and for the better, in the mind of the millennial mom.
Keeping marketing efforts of all kinds fresh for every age of consumer is critical to brand success, but not an easy thing to accomplish. This year's keynote speaker at the Restaurant Franchising and Innovation Summit in Louisville, April 9-11 has mastered it in his role as KFC Director of Advertising.
Last week’s commodities trading was a mixed bag of good and bad news, with minor wins for pizza operators on cheese and natural gas prices. But, in trading on Wall Street, it was all about the fallout from Papa John's CEO John Schnatter's comments about the NFL’s effects on the brand’s Q3 performance.
Papa John's CEO John Schnatter learns (hopefully) the hard lesson of playing the blame game, especially when it comes to race issues and football in the U.S.
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 panel of millennials about what gets their restaurant business and what does not.
CEOs of Wing Zone, Focus Brands, Captain D's, Backyard Burgers, Koti Pizza predict industry changes, trends
This year's Fast Casual Executive Summit wrapped up Tuesday night with insights from some of the industry's most successful CEOs.
Editor's Note: A version of this blog original appeared on Pizza Marketplace's sister site, Digital Signage Today. A few days ago I was reading some articles on digital menu boards. Many of them were about how to lay out the...
The old adage of "getting to know the locals" is more relevant today than ever for restaurant chains. Here, Euromonitor's Stephen Dutton spells out three guiding principles proven in global restaurant market research.
The trend sweeping the industry for increased delivery from all brands is changing the landscape for pizza restaurateurs, who've traditionally "owned" the delivery territory. Fortunately, the wider retail world has been dealing with the same phenomenon for some time and has plenty of lessons to teach pizza operators about this "brave new world."
Pieology Pizzeria opened its latest endeavor this week, Pieology Pizzeria R&D, a restaurant concept that gives customers a voice in the chain's decision-making about menu items and flavor combinations.
by Jon Olinto, Co-founder, B. Good My best friend, Anthony, and I started B.Good 13 years ago with the dream that we could help improve communities by making and serving fresh, wholesome food.
A Jacksonville, Florida, Pizza Hut manager prompted a wave of criticism with a memo mandating that staff members in the path of Hurricane Irma were to evacuate no more than 24 hours before the storm and return to work within 72 hours afterward.
7-Eleven is aiming squarely at the restaurant industry with a line of prepared foods to go in its sprawling network of northern Texas stores. Even the news release describing the 15 offerings made it clear that the group's focus is set directly on those increasingly home-bound millennial restaurant customers.
The fast casual pizza concept is still new to a lot of people, and the food truck has improved customer awareness of this concept.
The anytime eater is upon us and many chains have found that feeding "the new normal" requires a shift away from traditional meal packaging, both in portion size and time of day and lots of other issues worth considering now to capitalize on the trend in the future.