The 14th edition of FHC, China’s global food, wine and hospitality exhibition and most important business event of the year for the retail and hospitality sector, closed today in Shanghai with companies reporting record business contacts and orders.

Pressure is growing for restaurant operators to place nutrition information on their menus from legislators and consumers.

According to The Daily Mississippian, “Square Pizza and Ole Miss Art 101 classes have found a way to incorporate intellectually stimulating art and great food together here in Oxford.”

Menuing extra thin crust pizza offers extra large opportunity for any operation. Sales growth of extra thin crust has far outpaced all other pizza crust types over the past 5 years,¹ and 25 percent of consumers surveyed said they prefer thin crust pizza.² Operators can capitalize on the extra thin crust trend with BONICI® Par-Baked Extra Thin Crust from Tyson Food Service.

As law makers move in various ways to legislate healthier eating in the U.S., it appears that Americans are beating them to the punch.

Randy Hueffmeier and his restaurant, Randy’s Premier Pizza, in Oakdale, Minn., will be featured Friday, November 26th at 9pm CT on Food Network’s new series “Outrageous Food.” The restaurant (located at 6030 50th Street) is known for its Monster Pizzas, the 30-inch, 36-inch and 48-inch Party Pizzas, and pizza challenges.

This pizzeria, now in its third generation of family ownership, pioneered a unique thin-crust style years before it became widely popular.

A former New York City paramedic brings Big Apple pizza to Tampa.

According to the New York Daily News, “Dough flew high and far at the Javits Center on Sunday as members of the United States Pizza Team demonstrated the extreme sport of pizza tossing.”

In a market where “dining out at home” is undergoing profound changes, expectations and tastes of the clientèle are fast forwarding and competition is getting tougher.