Buffalo Wild Wings pilots small, delivery centric brand

June 14, 2017

Buffalo Wild Wings is piloting a downsized format brand called B-Dubs Express this summer in Minneapolis to capture some of the increasing sales around…

Firenza doubles national footprint by year's end

June 14, 2017

Firenza Pizza is set to nearly double its size in the next six months, thanks to its April merger with Persona Wood Fired Pizzeria, a news release said. 

'Order in': Grubhub acquires Foodler

June 9, 2017

Grubhub said today it is acquiring one of North America's biggest independent online food-ordering services, Foodler, in an all-cash transaction, a news…

Improve the Guest Experience with Guest Paging

Businesses understand the importance of communicating with guests. Increase operation efficiency and enhance the guest experience with guest paging systems…

Grow your business with Table Tracker

Table Tracker is a table location system that identifies where guests are sitting so you can deliver food faster, create a better guest experience and…

America's tastes today? Cauliflower on pizza; radishes as raw meat

by S.A. Whitehead — Food Editor, Net World Media Group

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…

Malawi's opens 5th location in Virginia

June 5, 2017

Malawi's Pizza is opening its first eastern seaboard location today in Fredericksburg, Virginia, a news release said. The chain has five locations but only…

Restaurants and other retailers win one over banks on swipe fees

May 25, 2017

The U.S. House of Representatives has dropped wording that would have repealed the controversial Durbin Amendment of the Dodd-Frank Wall Street Financial…

Does your brand 'deliver' on delivery?

May 25, 2017

Delivery is today's "little darling" of the restaurant industry, as was just repeatedly proven in numerous presentations at this year's National Restaurant…

Another restaurant oyster shell recycling initiative pops up in Alabama

May 24, 2017

A few weeks after we told you about  restaurateurs around Chesapeake Bay taking part in an oyster shell recycling  program, another oyster recycling initiative…

Heads up: Here come 92 million Mother's Day revelers

Two out of every five Americans will dining out this Sunday, according to the National Restaurant Association.

Blaze promotes Mizes to top spot

May 12, 2017

Blaze Pizza has promoted Jim Mizes to the brand's president and CEO, from his former position there as president and COO. He now assumes global responsibility…

Urban Bricks cements Carolinas deal

May 10, 2017

Urban Bricks Pizza has cemented a franchise agreement for three restaurants in the Carolinas as part of the brand's expansion to six other states and Canada, a…

Will Brits embrace Tim Horton's?

by S.A. Whitehead — Food Editor, Net World Media Group

The lessons to be learned in taking a brand to a new country are unfolding live as Tim Hortons UK emerges in her Majesty's homeland.

Why 367 more days? A debriefing on the menu labeling delay

by Betsy Craig — pres, menutrinfo.com

Taking a step back from the new year-long extension in enforcement activation for menu labeling, brands need to give some thoughts to the road ahead and their…

'Do you deliver ... profits?' This webinar does

by S.A. Whitehead — Food Editor, Net World Media Group

Mastering delivery isn't easy, but this free May 18 webinar is a great place to learn how to re-ignite your program.

Carolinas' Shuckin' Shack finds recycling shells sells

by S.A. Whitehead — Food Editor, Net World Media Group

Oyster restaurants are at the forefront of a shell-recycling movement that not only may again make Chesapeake Bay a hotbed of oyster activity but also serves…

1000 Degrees Neapolitan grows stores and crust options

May 2, 2017

From new locations to kinds of crust options, 1000 Degrees Neapolitan Pizza is turning it up a notch on growth and innovation. The chain plans to open 20 more…

4 mistakes killing your food cost margins

by Niall Keane — CEO of SynergySuite, SynergySuite

Every step of the food production process has to be watched carefully in order to control costs. A veteran restaurateur offers four potential mistakes that can…

The incredible 'multi-cultural' egg

May 1, 2017

Millennials are squarely in the cross hairs of a new American Egg Board push to instill a little Eastern ethnic cuisine into the organization's namesake…