{"id":148117,"date":"2024-10-24T20:55:24","date_gmt":"2024-10-24T20:55:24","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=topics&p=148117"},"modified":"2025-08-21T08:50:27","modified_gmt":"2025-08-21T08:50:27","slug":"restaurant-branding-refresh","status":"publish","type":"post","link":"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/","title":{"rendered":"Restaurant Branding Refresh"},"content":{"rendered":"

Pizzerias can benefit from updating menus, logos and d\u00e9cor<\/h1>\n

Even a timeless classic needs an update once in a while. From legacy brands that have been around for decades to newer concepts trying to keep up with changing consumer tastes, pizzerias can benefit from refreshing their brands. A refresh could include designing a new logo, removing slow sellers from the menu, modernizing the dining room and other updates.<\/p>\n

When Hannah O\u2019Hara and Dean Rein purchased Lisa\u2019s Pizza in Milwaukee in January of this year, they wanted to make some changes, but not alienate longtime customers. \u201cWe wanted to make it our own, but stay true to its history,\u201d O\u2019Hara says. \u201cWe did not change too much too fast. People get really upset really easily.\u201d<\/p>\n

Before becoming pizzeria owners, Rein worked as an industrial engineer and O\u2019Hara specialized in quality assurance. Her area of expertise is root cause analysis and corrective actions, which means figuring out what is causing something to happen and how to fix it. \u201cWe came into it with the mindset of wanting to continuously improve, which is big in the manufacturing space,\u201d O\u2019Hara says.<\/p>\n

The new owners closed the pizzeria for eight days for an intensive cleaning, then reopened with a streamlined menu. Gone was the fish fry, a menu item that saw about one order per month. Unpopular pizza toppings such as ground beef and shrimp were replaced with trendy offerings such as hot honey. Also new were vegetarian-friendly items such as pesto, and a gluten-free cauliflower crust.<\/p>\n

The dishes that stayed on the menu were standardized and the recipes uploaded onto a Google Drive. The previous owners had not written down the recipes and relied on their memory of handfuls of ingredients. Documenting recipes make it easy for kitchen crews to access the information, and help the Lisa\u2019s Pizza brand maintain product consistency.<\/p>\n

The new owners also added accessible seating by getting a city permit and adding outdoor tables. New exterior paint also increased the curb appeal, as did new bright red signage. The restaurant did not have a logo before, so the team developed a whimsical logo featuring Lisa, the pizzeria\u2019s mysterious namesake. \u201cSome people think the logo is too sexy,\u201d O\u2019Hara says. \u201cBut I don\u2019t mind.\u201d<\/p>\n

Lisa\u2019s Pizza now has a social media presence, which helps the brand engage with the community and compete with chains and other operators in the area. \u201cA lot of people have been grateful for us buying the place,\u201d O\u2019Hara says. \u201cThey thought Lisa\u2019s Pizza would come to an end, or someone would buy it and completely trash it. We kept it alive and gave the brand a refresh.\u201d<\/p>\n

Research first <\/b><\/span><\/h3>\n

For pizzeria owners doing a brand refresh<\/a>, one challenge is to figure out which logo, d\u00e9cor and menu items to keep, and which to change. One way to do this is by asking customers how they perceive the brand, because their answers sometimes don\u2019t match what the pizzeria owner might think.<\/p>\n

\u201cWe\u2019re very focused on the research and sociological effects of branding and how people interact with a brand,\u201d says Jon Hartman, creative director at Wunder Werkz, a Denver, Colorado and Reykjavik, Iceland-based branding company that worked on a brand refresh for Mici Italian, a family-owned chain in Denver.<\/p>\n

The first step in the brand refresh was to conduct research. Wunder Werkz interviewed Mici customers on what they valued in the brand. They found that people valued their experience in the restaurants more than the visuals of the brand.<\/p>\n

\u201cThe minute you create a restaurant, you create something that exists in the public,\u201d Hartman says. \u201cOther people feel ownership of their experience within the restaurant. People take their kids there, they went on first dates there, they have memories.\u201d<\/p>\n

Mici Italian was also working on franchising the concept, so Wunder Werkz came up with a new logo that works well in different aspect ratios. That way, the logo remains consistent in different sized signage at stores that are freestanding, inline and other types of real estate.<\/p>\n

Wunder Werkz also updated the interiors of Mici Italian restaurants, including the red and green palette, lighting, wood and higher end materials. \u201cIt was important to have something solidified and professional as they went more into franchise mode,\u201d Hartman says. \u201cIt was widely positively received. The future franchisees understood there is a strong brand story to tell.\u201d<\/p>\n

Hartman says it\u2019s important to avoid preconceived notions of what a brand should look like, or to simply redesign stores to look sleek and modern. \u201cThe secret to success is to come in with an open mind,\u201d he says. \u201cProcess where you can go as opposed to saying we need to do this specific thing.\u201d<\/p>\n

Refresh versus rebrand <\/b><\/span><\/h3>\n

A brand refresh is different from a rebrand. There have been some high-profile rebranding<\/a> efforts by large chains announcing menu overhauls, new logos and other major changes. Rebranding is more robust than a brand refresh.<\/p>\n

\u201cIf it\u2019s a rebranding, we are starting over again, and everything is up for grabs,\u201d says Danny Bendas, managing partner with Synergy Restaurant Consultants in Newport Beach, California. \u201cA refresh can include trying to promote different sales channels, change in dining layout, change in marketing, update the d\u00e9cor.\u201d<\/p>\n

Bendas notes that some restaurant companies have refreshed their brands recently to reflect their move to more takeout and delivery, while others have focused more on a return to basics, going back to being the pizzeria they once were. While customer feedback is important, the operator must also make sure the new components are easy to execute. If the refresh includes new menu items, these must be dishes that the kitchen staff can prepare with their current equipment and staff levels. Don\u2019t add catering or a full beverage menu, Bendas says, without considering back of house.<\/p>\n

\u201cBring your brand up to today\u2019s standards without harming what people know you as,\u201d Bendas says. \u201cDon\u2019t lose sight of who you are, and what got you to the party.\u201d<\/p>\n

NORA CALEY<\/strong> is a freelance writer who covers small business, finance and lifestyle topics.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pizzerias can benefit from updating menus, logos and d\u00e9cor Even a timeless classic needs an update once in a while. From legacy brands that have been around for decades to newer concepts trying to keep up with changing consumer tastes, pizzerias can benefit from refreshing their brands. A refresh could include designing a new logo, […]<\/p>\n","protected":false},"author":13,"featured_media":148101,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[3236],"tags":[413],"topic":[3255],"class_list":["post-148117","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-branding","topic-brand-marketing"],"acf":[],"yoast_head":"\nRestaurant Branding Refresh - Pizza Today<\/title>\n<meta name=\"description\" content=\"When to do a branding refresh instead of a full rebranding in your restaurant. Refreshing a brand with a new logo, decor, menus. Updating a brand\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Restaurant Branding Refresh\" \/>\n<meta property=\"og:description\" content=\"When to do a branding refresh instead of a full rebranding in your restaurant. Refreshing a brand with a new logo, decor, menus. Updating a brand\" \/>\n<meta property=\"og:url\" content=\"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Today\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaToday\" \/>\n<meta property=\"article:published_time\" content=\"2024-10-24T20:55:24+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-08-21T08:50:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/10\/Branding.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"900\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Denise Greer\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@PizzaToday\" \/>\n<meta name=\"twitter:site\" content=\"@PizzaToday\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Denise Greer\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/\"},\"author\":{\"name\":\"Denise Greer\",\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/person\/8560dc107c04b8f503911f3ee557039b\"},\"headline\":\"Restaurant Branding Refresh\",\"datePublished\":\"2024-10-24T20:55:24+00:00\",\"dateModified\":\"2025-08-21T08:50:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/\"},\"wordCount\":1032,\"publisher\":{\"@id\":\"https:\/\/pizzatoday.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/10\/Branding.jpg\",\"keywords\":[\"branding\"],\"articleSection\":[\"News\"],\"inLanguage\":\"en-US\",\"copyrightYear\":\"2024\",\"copyrightHolder\":{\"@id\":\"https:\/\/pizzatoday.com\/#organization\"}},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/\",\"url\":\"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/\",\"name\":\"Restaurant Branding Refresh - Pizza Today\",\"isPartOf\":{\"@id\":\"https:\/\/pizzatoday.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/10\/Branding.jpg\",\"datePublished\":\"2024-10-24T20:55:24+00:00\",\"dateModified\":\"2025-08-21T08:50:27+00:00\",\"description\":\"When to do a branding refresh instead of a full rebranding in your restaurant. Refreshing a brand with a new logo, decor, menus. Updating a brand\",\"breadcrumb\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/#primaryimage\",\"url\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/10\/Branding.jpg\",\"contentUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/10\/Branding.jpg\",\"width\":900,\"height\":600,\"caption\":\"Photo by: krsmanovic\/AdobeStock\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/pizzatoday.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Restaurant Branding Refresh\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/pizzatoday.com\/#website\",\"url\":\"https:\/\/pizzatoday.com\/\",\"name\":\"Pizza Today\",\"description\":\"30 Years of Providing Business Solutions & Opportunities for Today's Pizzeria Operators\",\"publisher\":{\"@id\":\"https:\/\/pizzatoday.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/pizzatoday.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/pizzatoday.com\/#organization\",\"name\":\"Pizza Today\",\"url\":\"https:\/\/pizzatoday.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/Pizza_Today_Logo.svg\",\"contentUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/Pizza_Today_Logo.svg\",\"width\":1024,\"height\":1024,\"caption\":\"Pizza Today\"},\"image\":{\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/PizzaToday\",\"https:\/\/x.com\/PizzaToday\",\"https:\/\/www.instagram.com\/pizzatoday\/\",\"https:\/\/www.linkedin.com\/company\/pizzatoday\/\",\"https:\/\/www.youtube.com\/user\/PizzaTodayMagazine\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/person\/8560dc107c04b8f503911f3ee557039b\",\"name\":\"Denise Greer\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/ee76add2ff4901cab87fd25218bb6f95e1e06f95fb8acb73fdb35a50ff4404a8?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/ee76add2ff4901cab87fd25218bb6f95e1e06f95fb8acb73fdb35a50ff4404a8?s=96&d=mm&r=g\",\"caption\":\"Denise Greer\"},\"description\":\"Denise joined Pizza Today in March 2011 as associate editor. A graduate of Ball State University in Muncie, Indiana, Denise has a bachelor\u2019s degree in Journalism\/Public Relations with a minor in Speech Communications. Email Denise\",\"url\":\"https:\/\/pizzatoday.com\/author\/denise-greer\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Restaurant Branding Refresh - Pizza Today","description":"When to do a branding refresh instead of a full rebranding in your restaurant. Refreshing a brand with a new logo, decor, menus. Updating a brand","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/","og_locale":"en_US","og_type":"article","og_title":"Restaurant Branding Refresh","og_description":"When to do a branding refresh instead of a full rebranding in your restaurant. Refreshing a brand with a new logo, decor, menus. Updating a brand","og_url":"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/","og_site_name":"Pizza Today","article_publisher":"https:\/\/www.facebook.com\/PizzaToday","article_published_time":"2024-10-24T20:55:24+00:00","article_modified_time":"2025-08-21T08:50:27+00:00","og_image":[{"width":900,"height":600,"url":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/10\/Branding.jpg","type":"image\/jpeg"}],"author":"Denise Greer","twitter_card":"summary_large_image","twitter_creator":"@PizzaToday","twitter_site":"@PizzaToday","twitter_misc":{"Written by":"Denise Greer","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/#article","isPartOf":{"@id":"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/"},"author":{"name":"Denise Greer","@id":"https:\/\/pizzatoday.com\/#\/schema\/person\/8560dc107c04b8f503911f3ee557039b"},"headline":"Restaurant Branding Refresh","datePublished":"2024-10-24T20:55:24+00:00","dateModified":"2025-08-21T08:50:27+00:00","mainEntityOfPage":{"@id":"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/"},"wordCount":1032,"publisher":{"@id":"https:\/\/pizzatoday.com\/#organization"},"image":{"@id":"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/#primaryimage"},"thumbnailUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/10\/Branding.jpg","keywords":["branding"],"articleSection":["News"],"inLanguage":"en-US","copyrightYear":"2024","copyrightHolder":{"@id":"https:\/\/pizzatoday.com\/#organization"}},{"@type":"WebPage","@id":"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/","url":"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/","name":"Restaurant Branding Refresh - Pizza Today","isPartOf":{"@id":"https:\/\/pizzatoday.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/#primaryimage"},"image":{"@id":"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/#primaryimage"},"thumbnailUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/10\/Branding.jpg","datePublished":"2024-10-24T20:55:24+00:00","dateModified":"2025-08-21T08:50:27+00:00","description":"When to do a branding refresh instead of a full rebranding in your restaurant. Refreshing a brand with a new logo, decor, menus. Updating a brand","breadcrumb":{"@id":"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/#primaryimage","url":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/10\/Branding.jpg","contentUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/10\/Branding.jpg","width":900,"height":600,"caption":"Photo by: krsmanovic\/AdobeStock"},{"@type":"BreadcrumbList","@id":"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/pizzatoday.com\/"},{"@type":"ListItem","position":2,"name":"Restaurant Branding Refresh"}]},{"@type":"WebSite","@id":"https:\/\/pizzatoday.com\/#website","url":"https:\/\/pizzatoday.com\/","name":"Pizza Today","description":"30 Years of Providing Business Solutions & Opportunities for Today's Pizzeria Operators","publisher":{"@id":"https:\/\/pizzatoday.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/pizzatoday.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/pizzatoday.com\/#organization","name":"Pizza Today","url":"https:\/\/pizzatoday.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/pizzatoday.com\/#\/schema\/logo\/image\/","url":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/Pizza_Today_Logo.svg","contentUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/Pizza_Today_Logo.svg","width":1024,"height":1024,"caption":"Pizza Today"},"image":{"@id":"https:\/\/pizzatoday.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/PizzaToday","https:\/\/x.com\/PizzaToday","https:\/\/www.instagram.com\/pizzatoday\/","https:\/\/www.linkedin.com\/company\/pizzatoday\/","https:\/\/www.youtube.com\/user\/PizzaTodayMagazine"]},{"@type":"Person","@id":"https:\/\/pizzatoday.com\/#\/schema\/person\/8560dc107c04b8f503911f3ee557039b","name":"Denise Greer","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/pizzatoday.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/ee76add2ff4901cab87fd25218bb6f95e1e06f95fb8acb73fdb35a50ff4404a8?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/ee76add2ff4901cab87fd25218bb6f95e1e06f95fb8acb73fdb35a50ff4404a8?s=96&d=mm&r=g","caption":"Denise Greer"},"description":"Denise joined Pizza Today in March 2011 as associate editor. A graduate of Ball State University in Muncie, Indiana, Denise has a bachelor\u2019s degree in Journalism\/Public Relations with a minor in Speech Communications. Email Denise","url":"https:\/\/pizzatoday.com\/author\/denise-greer\/"}]}},"parsely":{"version":"1.1.0","canonical_url":"https:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/","smart_links":{"inbound":0,"outbound":0},"traffic_boost_suggestions_count":0,"meta":{"@context":"https:\/\/schema.org","@type":"NewsArticle","headline":"Restaurant Branding Refresh","url":"http:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/","mainEntityOfPage":{"@type":"WebPage","@id":"http:\/\/pizzatoday.com\/news\/restaurant-branding-refresh\/148117\/"},"thumbnailUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/10\/Branding-150x150.jpg","image":{"@type":"ImageObject","url":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/10\/Branding.jpg"},"articleSection":"News","author":[{"@type":"Person","name":"Denise Greer"}],"creator":["Denise Greer"],"publisher":{"@type":"Organization","name":"Pizza Today","logo":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2021\/10\/20x20_PT_icon.png"},"keywords":["branding","news","brand & marketing"],"dateCreated":"2024-10-24T20:55:24Z","datePublished":"2024-10-24T20:55:24Z","dateModified":"2025-08-21T08:50:27Z"},"rendered":"<script type=\"application\/ld+json\" class=\"wp-parsely-metadata\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"NewsArticle\",\"headline\":\"Restaurant Branding Refresh\",\"url\":\"http:\\\/\\\/pizzatoday.com\\\/news\\\/restaurant-branding-refresh\\\/148117\\\/\",\"mainEntityOfPage\":{\"@type\":\"WebPage\",\"@id\":\"http:\\\/\\\/pizzatoday.com\\\/news\\\/restaurant-branding-refresh\\\/148117\\\/\"},\"thumbnailUrl\":\"https:\\\/\\\/pizzatoday.com\\\/wp-content\\\/uploads\\\/2024\\\/10\\\/Branding-150x150.jpg\",\"image\":{\"@type\":\"ImageObject\",\"url\":\"https:\\\/\\\/pizzatoday.com\\\/wp-content\\\/uploads\\\/2024\\\/10\\\/Branding.jpg\"},\"articleSection\":\"News\",\"author\":[{\"@type\":\"Person\",\"name\":\"Denise Greer\"}],\"creator\":[\"Denise Greer\"],\"publisher\":{\"@type\":\"Organization\",\"name\":\"Pizza Today\",\"logo\":\"https:\\\/\\\/pizzatoday.com\\\/wp-content\\\/uploads\\\/2021\\\/10\\\/20x20_PT_icon.png\"},\"keywords\":[\"branding\",\"news\",\"brand & marketing\"],\"dateCreated\":\"2024-10-24T20:55:24Z\",\"datePublished\":\"2024-10-24T20:55:24Z\",\"dateModified\":\"2025-08-21T08:50:27Z\"}<\/script>","tracker_url":"https:\/\/cdn.parsely.com\/keys\/pizzatoday.com\/p.js"},"_links":{"self":[{"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/posts\/148117","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/comments?post=148117"}],"version-history":[{"count":1,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/posts\/148117\/revisions"}],"predecessor-version":[{"id":612268,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/posts\/148117\/revisions\/612268"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/media\/148101"}],"wp:attachment":[{"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/media?parent=148117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/categories?post=148117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/tags?post=148117"},{"taxonomy":"topic","embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/topic?post=148117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}