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March 2010

Pizza Today Magazine is the #1 magazine in the pizza industry. Flip through our pages for up-to-date information on pizza restaurant management, pizza equipment for sale, a vendor directory and more.

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Inside the March issue of Pizza Today

By the Slice

 Does pizza-by-the-slice make sense for you? Find out how slice operations maximize profits and control waste. Click here and flip to page 47.

  

 I Heart Pizza

 

Pizza can be made into health food, and you already have the necessary ingredients in your inventory. Click here and flip to page 66 to learn more.

 

Take a Hike

 

Don't be afraid to raise prices when necessary. While you may have concerns, chances are you won't lose business if you play your cards right. Click here and flip to page 71 for more information.