The plant-based burger that 'bleeds' like rare beef

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

It bleeds on the plate like a rare-cooked beef burger, tastes like a patty of ground beef but is produced with a mere sliver of the resources used to produce…

Kiosk translates in sign language to assist hard of hearing customers

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Juke Slot develops a kiosk that offers sign language for hard of hearing customers, a significant market with special needs. One customer's experience alerted…

15K restaurants deploy everything from unicorns to engaged employees to fight hunger

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

Eat out so hungry kids can eat. It’s a simple notion with a huge possible impact, as nearly 15,000 restaurants nationwide join the effort to provide meals for…

Part 1: Why more restaurants are getting REAL

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

Hundreds of restaurant brands have achieved REAL certification, but what are they getting out of it? Our two-part report begins with a look at research into…

At Malawi's Pizza, dinner is a world-changing experience

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

A novel pizza brand that started in Provo, Utah, is making a huge difference for children in one very tiny, very impoverished African nation.

Yum! shareholders turn up the volume on demand for antibiotic-free meat

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

Two Yum! Brands shareholder groups step up the pressure on Yum! Brands to rapidly ban the use of the antibiotic-raised meats at all its brands' locations.

The case for sustainability: 4 considerations for restaurants

All too often businesses, including restaurants, take an incomplete view of what sustainability entails and the investment necessary to generate a strong ROI.

Who's winning the fast casual pizza game?

by Travis Wagoner — Editor, Networld Media Group

The fast casual pizzeria craze shows no signs of ebbing.

What is your restaurant's carbon footprint?

Countries and companies across the globe are making climate change high on their agenda.

Word-of-mouth marketing: Is it still important?

Does anybody talk anymore? As we start 2016, we consistently see the introduction of new changes to our industry that prove that the pizza marketplace, like…

Will restaurants work to meet new dietary guidelines?

by Travis Wagoner — Editor, Networld Media Group

There's a new food sheriff in town in the form of the federal government's new dietary guidelines, but many restaurants aren't going to find it difficult to…

Celebrating your food story: The transition of cooked-to-order

by Steve Starr — Chief, starrdesign

Hormone-free, GMO-free and all-natural have become commonplace terms — simply because customers demand it.

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

by Travis Wagoner — Editor, Networld Media Group

&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 1…

4 for 15: 4 speakers, 15 minutes each, limitless knowledge

by Travis Wagoner — Editor, Networld Media Group

Three fast casual restaurant operators and other experts share their insights about the industry and how they've found success and value in it.

Building the brand culture: It’s all about empowering employees

by Judy Mottl — Editor, RetailCustomerExperience.com & DigitalSignageToday.com

Establishing a 'cult' philosophy in building a robust brand culture isn't a bad thing. In fact, it's one of several valuable and viable approaches.

4 steps the pizza industry can take to take the target off its back

The pizza industry is taking heat regarding calorie counts. Here are four actions that can help calm the crisis.

Treatment of service dogs at restaurants and the law

There can be confusion among restaurant operators about how to provide quality and fair service to customers with service dogs.

Why giving back should be part of your business strategy

by Travis Wagoner — Editor, Networld Media Group

There are "dos" and "don’ts" to most any effort, including charitable giving or involvement by restaurants.

All-deaf pizzeria is all-good: Human communication is more than words

by Travis Wagoner — Editor, Networld Media Group

Melody and Russell Stein, owners of a pizzeria with an all-deaf staff, are now able to share their story with the world thanks to a new project created by…

Panera, Chipotle set sustainability standards by starting small, thinking big

by Alicia Kelso — Editor, QSRWeb.com

The biggest opportunities to save come with packaging and waste initiatives.