Lou Cobello is a former builder who came out of retirement in 2007 to open a pizzeria with his wife (Scarlet, a.k.a. Mimi), son (Lou, Jr.) and...

It’s a given that restaurant staff should present a well-scrubbed appearance; after all, who would want to patronize an eatery where employee...

Visit any pizza restaurant and you’re likely to find workers of many races, colors and religions, and as we progress into the 21st century, this...

Z-licious Appetizers are hot. Go beyond the typical fried mozzarella or bruschetta and offer your customers a zucchini Parmigiana that will have...

Going green means taking ecofriendly steps to decrease an operation’s carbon footprint, or the amount of energy produced to do just about...

Back during the good ole days of 2006, one of the top complaints among owners of expanding restaurant chains was finding top-tier locations at...

Willy Olund took second place in the International Pizza Challenge’s non-traditional category at the 2010 International Pizza Expo in Las Vegas. Q....

The sandy shores of Pensacola Beach, Florida, yield a plethora of dining options ranging from shaved ice shacks to Zagat-rated dining rooms. Seated...

For many pizzerias, call-in orders are a substantial part of their business. Whether it’s families or college co-eds, customers are used to picking...