The latest in menu labeling

Just when it looks like menu labeling is settled and ready to go into effect, there is a new bill, movement, sneeze or other change from one end of this challenge to the next.

How to improve restaurant employee productivity: Part 3

To control labor costs, you need to look at several different metrics individually and collectively to get the most accurate picture and to make effective changes.

Strategic employee scheduling boosts consumer experience, bottom line

It may not sound as sexy as emerging technologies like mobile pay or cutting-edge digital signage, but workforce scheduling delivers just as much value.

4 ways to control your food costs in 2016

Commodity prices have temporarily fallen and taken some pressure off food cost. Now is the time for strategic buyers to align with manufacturers, distributors and a GPO to lock in contracts at lower prices.

Revisit your beverage program to cater to customer needs

Although a majority of pizza chains offer fountain drinks or ready-to-drink options, revisiting your beverage offering could uncover opportunities to capitalize on trends.

Hispanics play huge role in Super Bowl online pizza orders

Super Bowl Sunday is the biggest day for online pizza ordering across the U.S., and Hispanics are a big part of it.

Retailers find their sea legs with beacons for mobile engagement

Near the end of 2015, many mainstream publications rushed to declare Apple's iBeacon technology a dud — even though it's been around only since 2013. But some industry insiders believe it's too early to pass judgment.

Researcher: Loyalty platforms a must for millennials

Though monetary value is crucial, millennials can incentivized to maintain loyalty participation through other means.

What is your restaurant's carbon footprint?

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

Video: Smashburger founder discusses why old brands are struggling

Fast casual is pervasive, persistent and is starting to cover all categories, said Smashburger Founder Tom Ryan.

Merchants shift priorities to better serve today's consumers

At the National Retail Federation Big Show, London-based multinational retailer Marks and Spencer described how it created a new loyalty program.

Growing reception and use of restaurant self-serve POS

While rugged mobile tablets are making their way into the food services market, one element of the checkout experience that continues to be in demand for restaurant patrons are self-serve kiosks.

5 trends to make a pie-ority in 2016

No longer content with standard pizza, hungry consumers nowadays demand a higher quality pie that's worthy of their hard-earned dough and caloric budget.

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.

Loyalty applications and payments: Are consumers ready?

Loyalty applications are more popular than ever and as we shift to mobile payments there is a new opportunity to integrate rewards and payments.

Pizza buffet chains rise up to meet demand for healthful foods

While pizza is a favorite choice among diners eating out, a couple of buffet operators say some of their customers — especially parents — are asking for more healthful kids' options, and they're working to meet that demand.

9 must-know menu trends of 2016

From consumers eating in food halls to ordering on-demand delivery services and burnt food, 2016 will feature a few unusual food trends.

Infographic: Economic considerations of eliminating tips

Amid concerns over whether compensation for back-of-the-house and front-of-the-house employees is fair and how the push for raising minimum wage will impact cost-cutting measures, the tip reform movement is stirring up controversy.

10 fresh restaurant marketing ideas for 2016

Today there are marketing techniques that won't break the bank and will help you save time. Use these restaurant marketing ideas to take your business to the next level in 2016.

Video: Why COO describes Blaze Pizza as a technology 'fast follower'

Jim Mizes, COO of Blaze Pizza, shares insight how his company uses technology to reach customers.

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