Sol Pie Pizza in Canton, Ohio, has shared a video about its vision of sustainability. Take a look at how the family pizzeria has combined passion with purpose to provide clean, healthy food. For more about sustainable menus, read “Greening t...

A Look at Pizzerias in Charlotte, North Carolina Inizio Pizza Napoletana Owner Grant Arons says Inizio is “the culmination of all my experiences; as a business owner, pizza fanatic and self-proclaimed dough nerd. If there’s one thing besides the ...

Better With Age Vazzy’s celebrates quarter of a century in Connecticut Bridgeport, Connecticut, may be a small town, but its region has enough room to hold Johnny Vazzano’s four The Original Vazzy’s pizza locations and several other Italian an...

Pizza offers limitless possibilities — why not branch out and try a new style on your menu? The beauty of pizza is that it all begins with a highly customizable, blank canvas. Thick, thin, round, square, cheesy, sauce-less, twice-baked, hand-tossed...

Bring it On Second owners breathe new life into Connecticut mainstay Tucked into a corner of a busy strip mall is a nondescript pizzeria with a very big business. It’s the type of place one might overlook but once visits quickly becomes a regular. ...

Take charge of noise control All noise generating from within a pizzeria isn’t necessarily a bad thing –– until it becomes too loud and happens too often. Controlling unwanted noise can be achieved through smart restaurant design, installing no...

Do your customers love or hate this tropical treat? I considered writing this month’s column under a pseudonym because my views on pizza toppings could get me kicked out of New York City forever. Staunch traditionalists cringe at the mere thought o...

Pacifico Pizza Napoletana Kaneohe, Hawaii Last year, Alastair and Brittany Hannmann rebranded their 10-year old concept, Kaneohe’s Boston Pizza, into Pacifico Pizza Napoletana, Hawaii’s only pizzeria serving four authentic pizza styles: Pizza Nap...

How the autolyse method can improve your dough In today’s hyper competitive market consumers are much more knowledgeable and demanding. This has been great for our industry because it has caused us to look outside of our own insular world for metho...

Every four weeks, managers from the 46 Lou Malnati’s Pizzeria locations scattered across the Chicago area gather together –– leaders of carryout units in one room and managers of the chain’s full-service restaurants in another. The managers l...

Do you give smart employee reviews? Are you updating your pizzeria’s Facebook and Twitter pages more often than providing performance feedback? Just like you, your employees want a constant stream of likes, comments and constructive redirects. With...

Last month I told you about my introduction to the little-known “Old Forge” style of pizza that originated in Pennsylvania. After my first stop at a homey establishment that really tempted my taste buds, we headed to a pizzeria called Arcaro &...

Classic Italian preparation can be used across the menu Caprese: This term means different things to many different people. But pizza people know that this magnificent combination of mozzarella, tomato and basil is special in so many ways. For me, it...

Pizzerias stand out by offering sustainable food Two pizzerias from two very different regions and demographics share a common bond. Napizza in San Diego, California, and SOL Pie Pizza of North Canton, Ohio, have focused their menus and restaurants o...

Keep cooler space in mind when designing layout I have a small problem at my new restaurant, High Tops. I have 50 different beers on tap. At any given time, I’ll have anywhere from 75 to 90 kegs in my cooler, including my backup kegs. When I was de...