Stocks reach 52-week highs for top three chains

Domino's, Yum! Brands and Papa John's turn in strong weeks.

NAPICS seminar reveals secrets of the dough

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

Straw Hat spreads its wings

President of California-based pizza company discusses big changes for the 52-year-old company.  

Toppers’ social media efforts yielding results

Toppers Pizza’s recent promotion did exactly what it set out to do – pique the interest of the company’s faithful younger demographic. The Spank Your Pizza Facebook Contest, launched in August, involved a comprehensive social media strategy that spiked Toppers’...’s top stories of 2010

Pizza giants battled out a price war and a wheat crisis, while smaller companies touted healthy pies and make-your-own concepts.

15 minutes with Brad Mason, CEO, Stone Flats

Newest made-to-order concept targets females with a healthy "eatertainment" model. 

Q&A: Pizza Patron’s Andrew Gamm on new frozen pizza packaging

Latin pizza chain Pizza Patron has just announced its foray into the frozen pizza retail market at Texas grocery chains, with plans to enter other southwestern markets soon. Company president Guillermo Estrada said he believes the product could attract Hispanics...

15 minutes with Uno Chicago Grill's Rick Hendrie

Uno marketing SVP Hendrie reveals the brand's new limited service strategies, retail solutions and the real reason behind its Chapter 11 filing.

Leach: An organic Oreo cookie is still an Oreo cookie

Naked Pizza's co-founder on why organic is not necessarily healthier for you.

Slideshow: Peek inside Naked Pizza's second franchised store

On the eve of their second franchise opening, in Pizza Chain, USA (Louisville, Ky.), Naked Pizza debuted its systemwide store prototype for the second time to the world. The first franchise location opened in South Beach, Fla., in late August....

Rummer: Burger King, stick to your core competency

By Jason Rummer This month, Burger King will start to serve "pizza," or something like it – a 2,500-calorie, pizza-flavored burger sold at its Whopper Bar concept in New York's Times Square. Are they crazy? Don’t they remember that McDonald's tried the same thing and failed? For McDonald's, failure was not just once.

Mintel outlines fast casual setbacks

Mintel's recent foodservice survey and report on fast casual echoes what many in the limited service segment already know – the rampant growth of fast casual. According to the report, fast casual restaurant category accounted for estimated sales of $23...

Pizza cone company aims at QSR saturation

Cono Italiano's owners intend it to be distributed to quick-service restaurants, supermarkets, convenience stores, entertainment facilities and sports arenas.

Grimaldi’s Pizzeria expands; original faces eviction

Grimaldi's Pizzeria will open late in the fall of 2010 at Scottsdale Quarter, a premier shopping destination in Scottsdale, Ariz. The Neapolitan-style, coal-fired brick oven pizzeria prides itself on using only the freshest ingredients for toppings, a “secret recipe” pizza...

Three ways to rescue summer sales

By Ed Zimmerman Pizza sales traditionally dip in the summer: School is out, families are away and the grill is the focus when family and friends meet. Now is the time to turn up the marketing heat and drive consumers...

LaGuardia lands local artisan pizzerias

While many express-concept pizza chains have taken to airports across the nation, a sort of opposing trend is materializing at New York's LaGuardia international airport. Delta Air Lines has announced it will introduce 13 new food and beverage concepts throughout...

Anatomy of a menu overhaul

How a deep dish pizza leader reinvented its menu in the time of health hysteria -- without eroding the brand

Separating your slice

By Scott Wiener We are fortunate enough to live in an era of pizza ubiquity. What was once the street snack of Southern Italy is now widespread and readily available all around the globe.

Cheese continues to slide

Block cheese prices continued their downward trend last week on the Chicago Mercantile Exchange, averaging just above $1.37 per pound.

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