[LIVE WEBINAR] How Which Wich franchises are engaging their frontline employees

Date: Feb 9, 2017 | Time: 2:00 PM ET | Duration: 1 hour| In this webinar, presenters will will walk through how to create a documented employee engagement strategy that tackles some of the biggest problems distributed workforce companies face such as onboarding, retention, and alignment. Register now!

Type: Webinar

Sponsor: Emplify




4 Things All Restaurant Franchise Owners Should be Doing to Stay Competitive

Owning a restaurant franchise is a tough gig, especially in the limited service industry. It’s an incredibly fun and rewarding job, but there is tons of competition, cash-flow is tight and consumer demands are changing.

Type: White Paper

Sponsor: WAND Corporation




5 Reasons Your Restaurant Isn’t Attracting Millennials

If you work in the limited service restaurant industry, you know how fierce the competition is, especially for millennials.

Type: White Paper

Sponsor: WAND Corporation


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FEATURES


Blast & Brew taps into allure of personal choice

The new Blast & Brew pizza and beer franchise gives customers creative choice regarding what's on their plates and how they most prefer to wash it down. Here, CEO John Ferdinandi talks about the concept and the path forward.

Restaurants offer not-so-spooky Halloween specials

Restaurants of all kinds are offering Halloween specials for young guests.

What the best-dressed pizzas are wearing now

Almonds, arugula, potatoes and eggs, are just a few of the players in the results of our completely unscientific poll of cool and surprisingly tasty pizza toppings, the first of a two-part series on what's "up" in pizza.

Pizza restaurateurs: Start your calorie counters

When the FDA issues its Notice of Availability for menu labeling guidelines later this month, pizza restaurateurs across the U.S. will have one year to get all their ingredients analyzed and on the menu.

Who's winning the fast casual pizza game?

The fast casual pizzeria craze shows no signs of ebbing.

The Pizza ATM: Gimmick or marketing genius?

Although it's not yet in America, the Pizza ATM has been producing and dispensing pizzas in Europe for the past 13 years. Its owner has set it sights on launching, this year, in the United States.

5 trends to make a pie-ority in 2016

No longer content with standard pizza, hungry consumers nowadays demand a higher quality pie that's worthy of their hard-earned dough and caloric budget.

The countdown is on for FDA menu labeling

As of Dec. 1, 2016, menu labeling is back on the radar and the required date is back to being measured by months once again.

Living the brand: How &pizza CEO has inspired customers to wear its logo forever

&pizza is the name of the Washington, D.C.-based pizzeria co-founded by Michael Lastoria and Steve Salis in July 2012. Since then, it's expanded to 13 locations in the D.C. area and spreading its four core values — celebrate oneness, make it personal, keep it fresh and elevate everything — as it goes.

2014 on the menu: Specialty pizzas and menu overhauls

Pizza Hut wasn't the only concept to undergo a massive makeover this year; Sbarro, CiCi's, California Pizza Kitchen and Chuck E. Cheese's also all took a page from the 'Domino's playbook.'

Pizza Hut announces complete brand, menu overhaul

Changes include new crusts, drizzles, toppings, uniforms, website and more.

The (half) year in review for the pizza segment

Digital ordering should make up more than half of sales for the bigger brands within the next year.

Kono Pizza founders: 'Unique experience will set us apart in the industry'

About 60 percent of customers at Kono's first U.S. location are reoccurring, and the brand has big expansion plans.

Zagat’s best pizzeria is all about the dough

Michael's Pizzeria's managing partner says it's 'an art' to be able to cook dough in high temperatures.

Pizza is now the second-leading gluten-free dish on all menus

On average, independent pizzas are about $2 more than chain pizzas.

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No matter what else you put on a pizza, sauce can make or break its taste. Whether you're preparing a traditional tomato-based sauce or something more exotic, discover how to satisfy the palate of even the most demanding pizza connoisseurs.

NEWS