Nothing goes better with pizza than reclaimed wood. At least that’s one big trend in restaurant design right now. Operators and design experts say as the new year opens, emerging concepts and longtime restaurants are looking to classic finishes to ...

Roberta’s 261 Moore Street Brooklyn, New York 11206 (718) 417-1118 www.robertaspizza.com This wood-fired pizzeria is an oasis in an urban city with its patio and rooftop garden and greenhouse. Last year, the restaurant released an extensive cookboo...

[SlideDeck2 id=28226] There’s no doubt that New York City is one of the pizza capitals of the world, perhaps best known for its large, foldable slices. But there’s a not-so-quiet movement to bring Neapolitan pizza to the forefront of that scene, ...

Insurance policies should be reviewed annually to assure adequate coverage. Although pizza restaurant operators should notify their insurance agents whenever a change has been made that increases the value of the business or its exposure to liabilit...

Q: This might seem like a rather basic question, but how do you make a decent take-and-bake pizza? A: Several years ago take-and-bake pizzas appeared to be something of a novelty item, but today the novelty has worn off, and take-and-bake pizza has g...

In this recipe, I’ve taken the traditional “Polenta Nera” recipe of the mountainous Alto Adige region and modified it by using puffed buckwheat, barley or spelt as a wonderful pizza with anchovies. Polenta Nera Pizza 10 ounces of your in-house ...

A pizzeria operator never wants to see money going down the drain. But that’s what happens when an operator is not careful about water usage. The National Restaurant Association reports that quick-service restaurants consume about 500 to 1,500 gall...

Marketing beer and wine will increase sales and keep customers happy. Alcohol sales often boost an operator’s bottom line, but deciding to carry beer, wine and/or spirits should not be about profits only. Operators need to understand who their cust...

Packed with protein, chicken’s acceptance as a commonplace pizza topping has exploded over the past decade. And while the BBQ Chicken Pizza first made popular by California Pizza Kitchen in the 1980s remains a top-shelf crowd pleaser, why limit you...

[SlideDeck2 id=28269] Every now and then, a concept hits the pizza scene that finds the right combination of concept, star power and craftmanship. Such is the case of Kesté Pizza & Vino in Greenwich Village in New York City. What the restaurant ...

In 2007, I entered the World Pizza Championships with my fresh diver scallop and truffle pizza. I was glad to know that the scallops I had meticulously kept iced had survived the two-day wait until being cooked on the pizza. Twenty minutes later, as ...

Slice of Hope 2013 was particularly memorable thanks not only to the bucolic New England scenery, but because of the great pizzeria support we encountered in the Northeast and nationally. In an effort to raise money for the Karen Mullen Breast cancer...

Americans love cheese. So much so, in fact, that the average person eats 23 pounds of it each year, according to the Center for Science in the Public Interest. Lucky for us, there is a world of cheeses that are as unique as the places they come from....