neapolitan pizza

Knead to Know: Italian Lessons

Laura Meyer shares her key takeaways from experiencing pizza in Italy

employee ownership, dough tossing, pizza maker

Power to the People

Explore employee ownership models and how they can change workplace culture.

plan for employee turnover to keep your food quality consistent

How – and why – three pizzerias favor a hybrid service model

Find out why the full-service model isn’t working for some and how they are mixing it up.

 

Industry News

What’s Tony’s Pizza Napoletana’s Food Cost?

With several pizza styles, a house-made pasta program, scratch apps and desserts, Tony’s Pizza Napoletana is meticulous about its food quality. Owner Tony’s Gemignani says, its food cost is roughly 18 percent. What’s been the key to maintaining such a low food cost for a fine-dining pizzeria? “My prices are really high. I’m not afraid […]

Commentary: Million Dollar Months

At Pizza Expo each year for some time now there has been a hugely popular workshop called “The Million Dollar Pizzeria.” You see, even despite inflation (a million bucks in 2022 isn’t what it was in 2000, 2010 or 2015, obviously) that million-dollar mark is still a “pie in the sky” dream for many operators. […]

Schools in Session at Pizza & Pasta Northeast

Developed specifically for owners and operators of pizzerias and Italian restaurants, there’s something for everyone at the upcoming Pizza & Pasta Northeast tradeshow. For two jam-packed days, you’ll have access to more than 200 booths of products and services as well as free top-shelf demonstrations, seminars and special events.  Whether you’re an industry veteran or […]

Featured

2022 Pizzeria of the Year: Tony’s Pizzeria Napoletana, San Francisco, CA

Famed pizzeria surpasses $1 million a month in sales Approaching 1570 Stockton Street in the North Beach neighborhood of San Francisco at lunchtime, a line of eager diners stretches for a half  block. At the corner resides a thriving legend in pizza

Stop snoozing and join the pickled pizza craze!

Rise and Brine Pickles have been around my restaurant a long time. In my pizzeria, the staff frequently requests that we revive some sort of pickle recipe. Therefore, three months ago, Reuben, my operations manager, introduced our “Death Pickle for Cutie” pizza again. (The title of which came from a national band who played a […]

Mike’s Monthly Tip: To Be Like Tony

Inflation is wreaking havoc, and a recession is knocking on the doorstep. To survive, we all need to double down on the connection with the customer. In 2009, Tony opened in the heart of San Francisco with many people saying “Little Italy in SF is dead, stick to the suburbs.” Instead, Tony’s Pizza Napoletana destroyed […]

2022 Pizzeria of the Year: Tony’s Pizzeria Napoletana, San Francisco, CA

Famed pizzeria surpasses $1 million a month in sales Approaching 1570 Stockton Street in the North Beach neighborhood of San Francisco at lunchtime, a line of eager diners stretches for a half  block. At the corner resides a thriving legend in pizza history, Tony’s Pizza Napoletana. Everyone on that block knew they were partaking in […]

Destinations: Talula’s, Asbury Park, NJ; Partenope, Dallas; Flour House, San Luis Obispo, CA

A Look at Pizzeria Across America   Talula’s | Asbury Park, New Jersey Talula has garnered a reputation for the care and love they put into every aspect of the business. “We source the best possible ingredients and make as much in house from scratch as we possibly can, including our sourdough bread, ice cream, […]

Employee Ownership Promotes Resilient Restaurants and Loyal Workers

Power to the People Most pizzeria ownership reflects three standard models: a single proprietor with one or more shops; a corporate chain; or a franchise. However, there’s another model that’s gaining traction around the U.S.: employee ownership. While the concept may recall shopping for granola at burlap-draped co-ops, employee ownership is increasing in today’s hospitality […]

Fall Menus: Some recipes I love when autumn rolls around

Fall Guy Fall is by far my favorite season. As the weather cools and thoughts turn to football, Halloween and, of course, National Pizza Month, I always get a little bit of nostalgia. I think of trick-or-treating as a kid, pumpkin pies, going to football games with my grandfather. I think of the leaves turning […]

Conversation: Niko Frangos, Rascal House, Cleveland, OH

Rascal House Cleveland, Ohio   Concept: Rascal House is an elevated quick service restaurant featuring all of America’s favorite foods. At Rascal House you can get pizzas featuring pizza by the slice, a burger, chicken sandwich, wings, fries and milkshakes. Pizza Style: Our pizza is a traditional pan pizza. Not thin and not deep with […]

How – and why – three pizzerias favor a hybrid service model

Forgetting Full Service For some pizzerias, the front of the house looks and functions a bit differently these days.  Pushed by the pandemic and labor market forces, operators across the U.S. have reevaluated their in-store service models. For many, this reflection spurred a shift, including doing away with the traditional full-service model in favor of […]

Knead to Know: Laura Meyer shares her key takeaways from experiencing pizza in Italy

Italian Lessons La bella Italia. Traveling can be one the best and biggest eye-opening experiences we as pizza makers can have. Growing up I thought I knew what pizza was. Going to Italy changed everything. It’s not that the pizza we make in the U.S. isn’t pizza, it’s that the pizza we make is an […]
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114. Buying a Failed Pizzeria

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113. Tony Gemignani on Pizzeria of the Year

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112. Rising Star Andrew Gregory — Post Alley Pizza, Seattle

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111. Rising Star Janet Duran, 550 Pizzeria, Laredo, TX

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110: Be Counted: Insights on the Pizza Industry

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109: Rising Star Rob Cervoni

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108. On Deck with Chris Decker

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107. Rising Star Tara Hattan

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106. REPLAY The Detroit Original

Pizza Expo March 28-30, 2023

Now in it’s 38th year, International Pizza Expo remains unchallenged as the industry’s leading event. Join thousands of pizzeria professionals as they convene in Las Vegas for 3 days dedicated to all things pizza! With suppliers from across the globe, educational sessions taught by top industry professionals and national competitions, this event is one you simply cannot afford to miss.

Pizza & Pasta Northeast, October 16-17, 2022

Join us October 16-17, 2022 in Atlantic City, NJ for the 4th Annual Pizza & Pasta Northeast! There’s no shortage of opportunities to improve your business and get involved at the show. Learn from Tony G in our School of Pizzeria Management Workshops, show off your skills in one of our yearly competitions & much more!

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