Americans are looking for more healthful options at restaurants and other foodservice outlets but define healthy eating based on quality features rather than fewer calories, according to a recent foodservice market research report by The NPD Group, a leading market research company.

At the 2011 International Pizza Expo®, the world’s oldest and largest pizza-only trade show, gluten-free industry experts Alice Bast, President and Founder of the National Foundation for Celiac Awareness (NFCA), and Bryan Scherer, Penford Food Ingredient Co. Director of Research and Development, will hold an educational session entitled, Understanding Gluten-free Foodservice Opportunities.

As if the delicious, pepperoni Heart-Shaped Pizza wasn’t enough to please Papa Murphy’s customers this Valentine’s Day, the take ‘n’ bake chain announced today the launch of its S’mores Dessert Pizza.

The 2011 NASCAR season is quickly approaching, and Hunt Brothers® Pizza already has reason to celebrate. In a partnership with Kevin Harvick Inc. (KHI), Hunt Brothers Pizza will be the primary sponsor for two of NASCAR’s most successful and influential drivers, Kevin Harvick and Elliott Sadler.

Find out how card processing can benefit your pizzeria.

As a child in the ’60s and ’70s, growing up on an Illinois dairy farm, the concept of eating local was simply logical and frugal—and sometimes the only way to eat. Many items on our supper table were raised and grown by my family or harvested from neighboring farms. Raised by children of the Great Depression, “growing your own” […]

Use creativity to build takeout beverage sales.

Tom “The Dough Doctor” Lehmann discusses adding garlic to dough and a user-friendly deep-dish option.