Pizza Hut is aiming to have 15 to 20 Slice Bars open in the US by the end of this year.
It is not often in the QSR industry, that one decision can positively impact so many touch points in restaurant operations.
More than 20 winners showcased energy-saving, time-saving equipment to help restaurant operators' bottom lines.
The company's goal is to become the 'preferred restaurant of choice' by offering nutritional improvements.
Officials claim wood-fired ovens contribute disproportionately to air pollution around the Salt Lake Valley.
The new concept focuses on top-your-own, 'better-for-you' pizza, but with a fraction of the retail space.
Food production technologies are emerging to keep up with overpopulation and climate change concerns.
Restaurants must feature menus that display what Mother Nature has to offer all year long.
Rich Ventura of NEC Display Solutions demos the company's new touchscreen digital signage kiosks that many restaurants are using to showcase their LEED certification info.
Time-saving, energy-saving and data-mining are the big equipment stars this year.
If you cut $500 a month in energy expense, that adds an additional profit of $6,000 per annum.
The company is currently working to synchronize its animal welfare program and policies throughout all of its global markets.
REAL, which stands for Responsible Epicurean and Agricultural Leadership, uses a flexible points-based system similar to LEED to recognize restaurants that serve healthy, sustainable food.
"Single dose" technology innovation has huge opportunities for application to the restaurant industry and it will save costs.
Paper towels can be costly, messy and environmentally unfriendly.
Owner/operator/consultant Michael Shepherd believes mid-sized and smaller systems will need a long time to recover from big chains' deep discounting.
New products featured at this year's show included labor and energy-efficient features, food safety characteristics, life cycle costs and more.
The top trends of 2012 will carry into the new year.
About a year ago, in its annual predictions of the hottest hospitality trends, international restaurant consultants Baum + Whiteman warned that the "misuse of words like 'artisan' and 'heirloom' and 'local' will pollute their meaning, especially as chains co-op them...
Consumer disconnects can only be remedied through education, and marketing familiar terms is essential.