Pizza Hut, Pizza Express, Domino’s and other chains are all doing better than they were five years ago, according to new research.
The findings, published in the journal PLoS One, reveal that restaurants have become much more efficient, providing better service, and cutting costs.
The research, which included a survey of more than 3,000 customers, also revealed that more customers prefer a pizza to a burger.
“In the last decade, there has been a dramatic shift in the pizza-centric landscape,” said lead author Paul Lippman, a research fellow at the University of Illinois at Urbana-Champaign.
“Most of the innovation that we saw in the restaurant industry is happening in the form of restaurants.”
In the study, the researchers asked about 10,000 people what they considered to be the best restaurants in their area.
The results were released as the nation grapples with an obesity epidemic that is expected to kill a third of the population over the next decade.
The results showed that a number of factors have played a role in this shift.
Restaurants have expanded and expanded, with fewer locations and smaller portions, according a study published last year in the American Journal of Public Health.
Other factors include more restaurants offering more and better pizzas, the popularity of fast food restaurants, and the popularity and quality of local foods.
At the same time, fewer people are getting into restaurants in general, according the report.
A recent survey found that the average age of a restaurant customer was 40, up from 34 in 2000.
In a survey conducted last year by the American Council on Science and Health, nearly 70 percent of respondents said they were eating out more often than they did in 2000, while 36 percent said they had a new eatery open in the last year.
Pizza has long been a staple in America, but in recent years it has come under scrutiny.
In 2013, the U.S. Department of Agriculture announced that the country was on track to reach the goal of cutting its obesity rates by one-fifth by 2050.
The USDA’s goal was to cut obesity rates from 27 percent to 15 percent by 2020, and by 2024, to 12 percent.
However, a 2013 study by the USDA’s National Institute on Aging found that for people over age 65, the health impact of eating out has decreased significantly, and a recent study by The New York Times found that a large portion of the obesity increase in recent decades has been caused by people choosing pizza over other fast food options.
Many restaurants have also made changes to their menus in response to changing consumer tastes, such as reducing the size of portions and adding a small salad to the menu.
But the researchers found that there is still a lot of room for improvement.
“In addition to changing the size and composition of the menu, there is a lot we still need to do to reduce costs and increase customer satisfaction,” Lipps said.
Another challenge facing restaurant owners is finding new ways to make their restaurants more convenient.
The study found that only 17 percent of restaurants offer their own delivery, which is often done via a service like Uber, Lyft, or TaskRabbit.
In addition, only 17.3 percent of restaurant chains offer private pick-up for their customers.
The other 39.9 percent of chains provide their customers with a personal delivery driver, which can be either a taxi or a car service.
While the study also found that many restaurants have been offering a “family meal” for under $40, the study found a significant number of restaurants are offering meals for under two or three dollars.
Restaurant owners need to be careful with this, the authors write.
A study published in March by the Journal of the American Medical Association found that nearly half of all American adults under 65 have been diagnosed with diabetes, and about two-thirds of them have not been taking insulin or other forms of insulin.
Insulin-free diets and insulin-dependent diets, which rely on the use of carbs and protein to replace sugar in the diet, are the most popular treatments for this condition.
So far, a number, such that of the 4 million people with diabetes in the U, have been able to take the drugs themselves, but that number is expected be growing as more and more people become insured and as more people find that they can afford the drugs, said Lipp.
One of the big challenges for restaurants, Lipp said, is that they often need to pay more for ingredients than other fast-food chains do, and that the prices that they charge have gone up substantially.
More than a third (37.4 percent) of all the food in the United States comes from food production in the food processing industry, and these industries produce nearly half the nation’s food.
The average price per pound for produce, eggs, and dairy products in 2012 was $6.34, according it.