Innovations pay off for pizza chains

04/11/2012 | Los Angeles Times (tiered subscription model)

About 41% of consumers now eat pizza at least once a week, up from 26% two years ago, according to Technomic. Gourmet ingredients, special cooking methods such as brick-oven and new items ranging from Domino's Artisan pizzas to a growing number of grocery store take-and-bake pies are fueling the growth.

View Full Article in:

Los Angeles Times (tiered subscription model)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations