Money is why we work and you may think that it’s the reason employees leave their jobs. But while compensation is a factor, it’s simply one reason that workers move on, and is an easy problem to fix. We’ve found five other significant reasons w...

Pizza delivery can be dangerous, but there is some good news. The job is not as dangerous as people think, and technology can help make the work safer. Although pizza delivery is often mentioned as one of the ten most dangerous occupations, no such l...

A drink together after work, watching a college football game over the weekend and friending each other on Facebook: all great activities to take on with buddies. But things get complicated when you’re laughing over cocktails with your employees. S...

Q: Is it better to have a full liquor license, a wine and beer only license, or none at all? A: Years ago when I was traveling a lot, Todd King, a VP for Green Mills in Minnesota, told me to always have a full liquor license if possible. Originally, ...

The types of window treatments for Pierro’s Italian Bistro and A’mis Italian Restaurant are as far apart as the geography between them. At Pierro’s, a former five-and-dime-store-turned-hip-hangout in the historic district of Fayetteville, North...

Jason Petro, owner of Red Star Pizza Company in Seymour, Indiana, borrows from a popular sales mantra in his approach to closing procedures: “Always be closing.” With a limited staff, it’s a method that has served his small pizzeria well. “Th...

In the literary world, the phrase “write what you know” rings true for many writers. That same principle can be applied in the restaurant industry –– and that’s what Corbett and Julie Monica have done in their 2,770-square-foot trattoria-st...

Q: I have a large group meet here on Thursdays, and they spend a lot of money. My staff gets bummed when they come because it’s frantic for a few hours. What gives? A: One of my customer service counter people turned to the kitchen and announced th...

Did You Know? More than 10,000 pizza professionals gathered under one roof at last month’s International Pizza Expo in Las Vegas IBISWorld research suggests the pizza industry will grow at a rate of 3.4 percent in 2013 Kentucky has 942 pizzeria...

In 1996, a then-16-year-old Clayton Krueger began working as a dishwasher at Farrelli’s Wood Fire Pizza in Lacey, Washington. Krueger later moved his way through various spots in the kitchen, earning more responsibility and praise along the way. To...

As the Pizza Today crew travels the country and interacts with operators at events like International Pizza Expo, there is one trend that shakes the core of traditional advertising. In lieu of radio, television and newspaper spots, many independent o...

Pizza pans matter when it comes to creating the perfect crust, flavor At an old used restaurant warehouse in West Virginia, I stared into a dark corner at several three-foot stacks of blue-steel pizza pans piled like greasy towers. Their thick, bumpy...

Q: I was recently looking through a catalog that I got at the last Pizza Expo and I saw both wood and metal peels being offered by the different companies. Do you have a preference in one over the other? A: My preference is to use a wood peel as a pr...

The crowd gasps an undeniable breath of anticipation the moment she appears on stage. After a brief announcement from the emcee, the crowd exchanges quips of admiration regarding the impending performance. As the moment of performance arrives, papara...