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Round Table Pizza

Working the neighborhood

 By Restaurant Business Staff on Nov. 02, 2009

Lacrosse. Soccer. Softball. Basketball. Leho Poldmae never says “no” to sponsoring a youth sports team in the Westminster, Maryland community where his franchise of The Greene Turtle is located.

Food

Reshaping pizza dough

 By Patricia Cobe on Dec. 08, 2014

Nate Weir, director of culinary operations at Denver-based Modmarket, was on a mission: to create a better pizza—not just better than the growing number of customizable fast-casual concepts, he says, but better than the Neapolitan pies tossed at high-end pizzerias.

Putting Produce on Restaurant Menus

By Restaurant Business Staff on Jan. 20, 2006

First, a handful of health and diet-oriented associations that have been touting the benefits of fresh produce have claimed that consumers are truly looking...

Consumer Trends

Game changers

By Restaurant Business Staff on Aug. 27, 2010

Let’s take a look at what’s coming down the pike and promises to alter the landscape of the industry—for better and worse.

Consumer Trends

3 ways restaurants are courting Hispanic customers now

By Kelly Killian on Feb. 04, 2015

Restaurants’ latest outreach efforts take a more nuanced approach to reaching Latino consumers.

Win the real estate game

By Restaurant Business Staff on Mar. 12, 2006

Want to beat the big guys in this game? You’d better find the right corner—or in-line or end-cap. “Of all the decisions a new restaurant owner will...

Sides move center

By Patricia Cobe on Jan. 04, 2011

Several culinary trends have converged to push pasta and rice out of the sidelines and into the limelight. For one, there’s the explosion of Asian, Latin...

Domino’s posts 12.8% comp gain for Q2

By Peter Romeo on Jul. 16, 2015

Tech again played a role in the chain’s same-store sales growth, which outpaced Pizza Hut’s by more than 10 percentage points.

Raising the bar on takeout

By Restaurant Business Staff on Sep. 11, 2006

Technomic showed 34 percent of respondents expected that takeout food wouldn’t be as hot or as fresh as the dine-in version.

Wheying the options

By Patricia Cobe on Jun. 01, 2011

Dairy prices seem to be going up faster than cream rises to the top of a vat of milk. While relative bargains were available when cheese prices crashed in January 2009, there's been a surge upward since then. To ease the pain, some operators can cut down on the number of cheesy appetizers and entrees they serve, but concepts that focus on pizza, cheeseburgers, enchiladas and quesadillas simply can't do without it.

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