Pizza Ranch

Borrowing outside the box

By Restaurant Business Staff on Nov. 02, 2009

Marco’s Pizza, of Toledo, Ohio, is a chain with 195 units and big plans. In the teeth of the recession, same-store sales climbed 3.2 percent in the first quarter. It has contracts to open 50 stores this year and 80 the next. The only missing ingredient is capital.

McDonald’s ‘joint employer’ trial delayed

By Peter Romeo on Jan. 11, 2016

The matter remains in limbo because of technical concerns.

5 winning beverage strategies

By Restaurant Business Staff on Feb. 01, 2010

In this down economy, some restaurants have taken their eye off beverage while trying to survive. That’s a big, possibly fatal, mistake.

Pizza Inn Holdings, Inc. Reports Fourth Quarter and Fiscal Year 2014 Financial Results

Sep. 24, 2014

In another illustration of fast-casual’s strength relative to the traditional quick-service sector, the Pie Five pizza chain posted a same-store sales increase of 12.9 percent for the quarter ended June 29. Its QSR sister, Pizza Inn, saw a 1.5 percent gain.

House passes bill easing menu-labeling requirements

By Peter Romeo on Feb. 12, 2016

The changes would provide slightly more leeway for compliance and protection against civil suits.

Consumer Trends

'Better-Than-Restaurant' Fare

Feb. 23, 2011

The economic downturn brought new diners into 7-Eleven stores looking to fill their bellies without emptying their wallets, reported The Dallas Morning News. With the economy on the mend, the convenience store chain is launching "signature" food items that it hopes will keep consumers hungry for more, said the report.

Sam Fox sells Sauce

By Peter Romeo on Jan. 06, 2015

The buyer, Scott Kilpatrick, has experience in expanding chains outside of Sauce’s Scottsdale base.

Pizza Ranch hit by E.coli outbreak

By Restaurant Business Staff on Mar. 17, 2016

An ingredient in the chain’s desserts was likely the culprit.

Sandwich stars

By Restaurant Business Staff on Nov. 16, 2011

Sandwich creativity is at its peak these days, as chefs and menu developers treat a wide variety of breads as a blank canvas on which to practice their artistry. The examples here combine carriers, fillings and garnishes in inventive ways—these are not your ordinary lunchbox sandwiches.

Financing

Chipotle unwrapped

By Steve Brooks on Feb. 09, 2015

Everyone is clamoring to be the next Chipotle. So what are the secrets to success for this industry strongman? We pull back the foil for a closer look.

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