Pizza trends of 2012 (so far)

by Alicia Kelso — Editor, QSRWeb.com

Gluten-free, artisan make it into the mainstream.

The QR Code – A cheap, green, effective marketing tool for pizza operators

by Jennifer Wright — CFO, Ecovention, LLC

There is a plethora of websites that produce QR codes for URLs quickly, easily and at no cost.

Mild winter lifts U.S. restaurant visits

June 6, 2012

Motivated by mild winter weather, consumers increased their visits to restaurants and other commercial foodservice outlets by 1 percent in the first quarter of…

Domino's CEO: International will far surpass domestic footprint

Company will continue to make significant investments in digital platform.

Commentary: NYC restaurants have long fight ahead with soda ban proposal

by Alicia Kelso — Editor, QSRWeb.com

One analyst estimates that 5 percent of McDonald's sales come from soft drinks.

Restaurants serve up a path to success — Part 1

by Nate DaPore — President and CEO, PeopleMatter

Have you taken a look at the 2012 Restaurant Industry Forecast? If you don't have a copy, you'll want to get one. If you have a copy and haven't read it…

Menu labeling law: Preparation is key

by Alicia Kelso — Editor, QSRWeb.com

Experts predict final regulations will be issued in the fall.

Food innovation burnout at 33,528 feet

by Darrel Suderman — President, Food Technical Consulting

The term innovation is used more frivolously as it now implies a company is "agile" and "cool."

NRA's restaurant industry outlook remains positive

May 30, 2012

The outlook for the restaurant industry remained positive for the coming months, as the National Restaurant Association’s Restaurant Performance Index (RPI…

What are your brand standards?

by Betsy Craig — pres, menutrinfo.com

Research shows that 96 percent of the nearly 31,000 menu items studied from chain restaurants failed to meet USDA recommendations for calories, sodium, fat and…

A hiring road map: tips to navigate key trends in the hourly landscape

by Amanda Richardson — Senior Vice President of Product and Marketing, Snagajob

Adapt your method of hourly hiring and retention to build a better approach that works with the trends instead of against them.

QSRs display strong global brand power

by Alicia Kelso — Editor, QSRWeb.com

New report shows that emerging Brazil, Russia, India and China markets have driven growth.

Majority of restaurateurs and chefs fail celiac test

May 25, 2012

Chefs and restaurateurs lack a fundamental understanding of gluten-free protocols, according to the National Foundation for Celiac Awareness (NFCA), a…

Menu spotlight shifts to chicken as beef prices rise

by Alicia Kelso — Editor, QSRWeb.com

The number of U.S. menu items with poultry as an ingredient has climbed an average of 12 percent in the past three years.

NFCA suspends gluten-free designation after Domino's backlash

Green and Amber Designations were announced in late April to signify level of gluten-free presence.

Report: Kids' meals purchases down 6 percent last year

May 22, 2012

Kids' meals with toys are no longer the draw they once were for the restaurant industry's youngest customers, according to The NPD Group, a market research…

Commentary: Customer intelligence drives loyalty

By Ashish Gambhir

New Orleans pizzeria experiments with Facebook ads

May 18, 2012

Prior to Facebook's $100 billion-plus IPO, New Orleans' Pizza Delicious tried out the social media site's ad buying effectiveness. NPR covered the shop's…

PizzaMarketplace launches Top 100 Movers & Shakers

by Alicia Kelso — Editor, QSRWeb.com

The inaugural Top 100 Movers & Shakers features a ranking of the top concepts, leaders and trends in the $38 billion pizza segment.

Experts weigh in on cost effective menu improvements

by Alicia Kelso — Editor, QSRWeb.com

Innovation can be achieved with items that already exist in the kitchen.