2012 Top 10 food trends include "heirloom foods"

by Darrel Suderman — President, Food Technical Consulting

Look for more restaurant concepts to embrace Neapolitan pizza, burgers topped with an egg, and Nordic cuisine.

1099-K: Online payments and the IRS

Businesses that have over 200 online transactions which total over $20,000 in annual revenue are required to report a 1099-K.

How the pizza segment can embrace children's nutrition

by Alicia Kelso — Editor, QSRWeb.com

Healthier kids' meals was listed as a top 2012 trend by numerous experts.

Flippers Pizzeria rolls out new specialty pizzas

February 16, 2012

Orlando, Fla.-based Flippers Pizzeria has introduced a variety of new menu items following a year of expansion and remodeling.

Pizza Patron targeting new markets for growth

February 16, 2012

Texas-based Pizza Patron announced that it is rebooting its franchising push in 2012 and targeting strategic new markets, while also adding more stores in…

Jobs, consumer confidence & pizza

by Ed Zimmerman — President, pizza.com

Help out with any positive economics news; it will boost consumer confidence and help your business.

Commentary: Pinterest offers restaurants another way to communicate with customers

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Report: Pizza segment focuses on value for growth

February 15, 2012

By focusing on value pricing, pizza restaurants have continued to perform well, despite unpredictable economic conditions.

Domino's UK profits lifted by online sales

February 15, 2012

Domino's UK's 2011 pretax profits jumped nearly 15 percent, to 43.6 million pounds ($68.3 million), buoyed by a strong online and mobile ordering presence.

BoomBozz Pizza & Taphouse opening in Indianapolis

February 15, 2012

Louisville, Ky.-based BoomBozz Pizza & Tap House will open its first restaurant in the Indianapolis market on Thursday. The new unit will be located in the…

Job descriptions — HR’s love letters

by Nate DaPore — President and CEO, PeopleMatter

It's Valentine's Day. I am sure that some of you celebrate, some of you don't and a few are the diehard anti-card-and-flowers type... But I'm going with the…

When is food service NOT a restaurant?

by Betsy Craig — pres, menutrinfo.com

If you own a place that sells prepared food for people to eat, you're in the restaurant business, right? Not necessarily.

Gloves! The Controversy Continues – Part 2

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

There is a general agreement that hand sanitation is a problem, but how that problem is best addressed is not always clear. The arguments to wear gloves and to…

Russo's New York Pizzeria adds gluten-free grocery line

February 14, 2012

Texas-based Russo's New York Pizzeria and Russo's Coal-Fired Italian Kitchen recently added gluten-free options to their menus. The brands' chef and founder…

Pizza Inn grows Texas presence

February 14, 2012

Pizza Inn Inc. has opened its newest restaurant on U.S. 77 in Waxahachie, Texas. The new unit is operated by the Hemani family, which operates six additional…

Top Chef alums to conduct demos at NRA Show

February 14, 2012

Three of Bravo's "Top Chef" reality show's biggest stars – Richard Blais, Spike Mendelsohn and Fabio Viviani – will help raise funds for the National…

Marco's Pizza receives co-branding investment from Family Video

February 14, 2012

Toledo, Ohio-based Marco's Pizza has partnered with Family Video for a co-branding opportunity that will expand the Marco's footprint throughout the country.

Restaurants adapt to 'new normal' with efficiency, innovation

by Alicia Kelso — Editor, QSRWeb.com

Mergers and acquisitions market won't be as active in 2012.

Papa Gino's completes first phase of SpeedLine POS rollout

February 13, 2012

Papa Gino's Inc. has converted 113 D'Angelo Grilled Sandwiches restaurant locations to the SpeedLine point of sale software, wrapping up the first phase of the…

Papa Murphy's sales up 10 percent in 2011

February 13, 2012

Papa Murphy's International has announced its total U.S. systemwide sales grew to $702 million in 2011, up more than 10 percent from 2010. The take-and-bake…