Infographic: Great ways restaurants can lighten the load on that online carbon footprint

From eco-friendly web hosting and printer-friendly content to streamlined fulfillment processes and "green" shipping, there are a variety of ways restaurant brands can operate with a clean conscience.

Play ball! Make local sports sponsorships work brand magic

Sports sponsorships hold big, positive benefits for restaurants at the local level, by connecting with customers in a fun, upbeat and even passionate level.

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

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 cow-based meat. It's the Impossible burger and it makes its chain debut today.

Kiosk translates in sign language to assist hard of hearing customers

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 the company to the need.

Free books and fire truck-delivered pizza: Two pizza powerhouses show benefits of cause-based campaigns

Mega-chain pizza brands, Domino's and Pizza Hut, are pulling out all the stops this fall to show the world how the Big Pie Guys and Gals do marketing with a purpose.

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

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 the 1 in 5 American children who cannot count on their next meal.

Part 1: Why more restaurants are getting REAL

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 the trends driving more healthful menus, sustainable sourcing and environmentally sound practices.

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

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

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. Restaurant owners and operators are increasingly looking at sustainability as a value proposition – and rightfully so.

Who's winning the fast casual pizza game?

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 any other industry in the 21st century, is driven largely by technology, social media and digital advertising.

Will restaurants work to meet new dietary guidelines?

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 offer menu items that meet those guidelines.

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

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

Year in review: 7 trending headlines of 2015

Here's a look back at some of 2015's trending topics and stories.

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.

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

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

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.

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