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Pizza Hut takes Papa John's place as NFL sponsor

 By Jonathan Maze on Feb. 28, 2018

The Yum Brands chain has inked a multiyear deal with the league.

Water Pressure

 By Restaurant Business Staff on Aug. 01, 2008

When it comes to water service in restaurants these days, there are two diverging paths: serving tap water or offering high-end bottled waters.It’s been...

Marketing

This week's restaurant nightmares: Real or fake?

By Peter Romeo on Apr. 24, 2018

Some of the industry's biggest names were smeared this week by developments that seemed too far-out to be true. That's because they weren't. Except for those court developments.

Marketing on the cheap

By Restaurant Business Staff on Aug. 26, 2009

Can't opt out of marketing but can’t spend a lot to do it right now? You’re in luck. Read on to get free advice from four marketing agencies, each offering low-budget, high-impact strategies geared to a different hypothetical concept.

Popping up all over

By Restaurant Business Staff on Feb. 01, 2010

Chef-driven food trucks are still on the move, but the latest way to sample restaurant dishes on the run is to drop by a pop-up.

Seafood: how to buy now

By Restaurant Business Staff on Nov. 01, 2010

Smart sourcing means staying on top of seafood trends, the market, supply chain safety and value-added products. Three industry experts share the latest.

Food

Food trucks roll into RLC

By Peter Romeo on Apr. 04, 2011

Food trucks fill the streets and parking lots of New York, San Francisco, Chicago, Austin and Portland, Ore. Los Angeles alone counts 9,000 food trucks and carts, including branded vehicles from California Pizza Kitchen and Carl’s Jr. Yet when Ray Villaman, moderator of a trucks panel at the Restaurant Leadership Conference, asked who in the audience has or plans to launch a food truck, only a few hands were raised.

Sourcing challenges: As demand rises, so do seafood prices

By Patricia Cobe on Aug. 01, 2011

Aweakened dollar, high commodity costs and increased global demand for seafood are combining to push up prices this season. Fernando Navas, corporate chef for the six-location SushiSamba, names “price” as his number one sourcing challenge.

October 2011 Ideas Index

By Restaurant Business Staff on Oct. 01, 2011

Ideas from October 2011

Students Envision the Perfect Breakfast

By Restaurant Business Staff on Dec. 22, 2011

(December 22, 2011 - SNA News)—What breakfast item would students most want to see prepared in a “dream kitchen” in their school cafeteria? Pancakes...

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