Articles from the July 2011 issue

Gourmet pizzas, such as those baked in a brick oven, are rising in popularity.

Diners are demanding gourmet, health-conscious pizzas and are willing to pay a premium. Are you ready?

Industry expert Joan Rector McGlockton explains the industry’s stance on a variety of nutritional topics.

Learn how simple water pressure employed in Hormel's TrueTaste technology enhances food safety in sliced deli meats.

These 10 items can account for a big chunk of quick serves’ expenses.

On paper, the state of West Virginia does not look like a must-have quick-serve market. But a distinct personality gives operators there reason to be optimistic.

Why restaurants play in the affordable menu game.

A nod to modern culinary fashions can enliven tired traditional pizzas.

Making sure every member of the C-suite has the same motivational drive can put a company on a clearer road to success.

Iowa-based pizza concept thrives on buffet style.

A Schlotzsky’s franchisee discusses how you can reimage your stores to gain new customers, without losing old ones.

Partnering with other brands can strengthen your value proposition and introduce your own brand to new customers.

With the right employee incentive program, operators can improve turnover and motivate employees to do their best.

Quick serves can go green and be more cost-efficient if they stop wasting millions of pounds of food each year.

An intense focus on customer service can help you stand out from the quick-serve pack.

A look at how the fast-casual industry did in the first half of 2011.

Too often, companies fall into these six traps with their marketing efforts to the Hispanic consumer base.

Are young employees still interested in quick service?