If you're a quick-serve pizza brand, you're probably not feeling the pinch that most other fast casual and higher-service category pizza concepts are seeing in the U.S.
Millennials recently became the largest generation in the workforce with over 53 million workers, ushering society into an unprecedented future.
Executives from 17 countries gathered in London for the 2017 Restaurant Franchising & Innovation Summit — Europe last week. The event, produced by Networld Media Group, provided the opportunity for more than 100 restaurant leaders to share advice, success stories and discuss how they moved on from failure.
Given the reality of fewer young employees in the work force, the only options are to recruit more from other age groups or be more successful recruiting younger employees.
Research quantifies the impact online customer reviews have on business performance. The reviews play a bigger role in the selection of restaurants than hotels, doctor's offices, hospitals or hair salons.
Globalization has created opportunity for American brands in the U.K., where restaurants face many of the same challenges and opportunities as the U.S.
With rapid-fire delivery and an upbeat attitude, menu analyst and Kruse Co. owner, Nancy Kruse, last week told a standing room only crowd at the National Restaurant Association show in Chicago that these are rapidly changing times in food service, with a paradigm shift that is forcing restaurants to adapt or die.
The 2017 State of the Industry report polled more than 250 operators on their businesses to uncover the year's top trends.
Even with the surprises that the AlixPartners diners' preferences poll has shown this week, in many ways it still all comes down to the fact that customers want it all and they want it as cheap as they can get it.
Overall, it was a fairly costly week for pizza operators' essential commodities, though ascending cheese prices returned to reality and the stock market reality was uncharacteristically harsh on Domino's value last week.
This four-part series explores the successes and challenges of the food truck industry, Food truck revenues have increased from $650 million in 2013 and should hit $2.7 billion this year.
It's a bit like the movie, Groundhog Day, in the commodities and trading report for pizza these days, with the same trends that started about a month ago happening all over again.
Three pizza brands that have recently implemented redesigns make it clear that industry changes are driving some of the most popular design trends.
Combining cuisines from all over the world will be 2017's No. 1 trend. Other trends include spicier flavor profiles, more vegan and veggie options and DIY cooking.
NPD Group recently outlined its top five predictions about the American diner's state of mind as it relates to the dinner plate. Taken collectively, these five predictions form the kind of information that brands can take and run with in the year ahead.
Experts weigh in on the eight lessons they learned in 2016 about the fine art of running a restaurant.
Charcoal, heavy fats and lots of bubbles may not sound like they belong on 2017's list of menu trends, but the Canadian food-centric marketing consultancy, THP, said its research shows otherwise.
Good news came this morning in the form of a new report on the global pizza market for the next three years. Technavio's latest research shows that the market will grow at a CAGR of 3 percent through 2020.
Early-bird registration is now open for next year's London and Dallas summits.
Many restaurants are ditching signs indicating separate men's and women's restrooms.