In 1993, Tony DiSilvestro and his wife, Cynthia, opened Ynot Pizza and Italian Cuisine in Virginia Beach. “We were 24 years old and doing it all,” DiSilvestro recalls, operating a store with little more than hope, previous experience and used equ...

DENINO’S We rolled up to Denino’s Pizza Tavern –– an unassuming pizzeria in a working-class neighborhood on Staten Island –– at about two on a bright Wednesday afternoon. A few regulars peppered the granite countertop, and we took seats a...

Sure, pepperoni, onions and mushrooms will always be beloved pizza toppings. But as patrons’ palates evolve, so does their desire for trendy toppings. Filling this of-the-moment-ingredient spot is the artichoke. The artichoke is a member of the thi...

When Ray Perkins, owner of Chubby Ray’s Louisville Pizza Company in Louis­ville, Kentucky, was approached by a group of Girl Scout Brownies to do a pizza workshop for one of their badges, Perkins agreed, even though he’d never really wor...

If you’re about to open the doors of a new pizzeria, you’ve no doubt given lots of thought to your oven and POS selection, but have you taken the time yet to thoroughly examine the massive amount of smallwares you’ll need to run your new locati...

From time to time, I get questions from operators wanting to know what the secret is to making a decent thin-crust or thick-crust pizza. To answer this question, I’d like to share some tips for making both thin- and thick-crust pizzas. Thick-cr...

A mascot can help you boost sales, but you have to create the right mascot and use it effectively. Whether it’s a costume that an employee wears or a cartoon character on your logo, the mascot can help you differentiate your­self from competit...

We all make mistakes (ever forgot a birthday or anniversary?). Usually we can make amends in some fashion (roses? dinner out?) and life goes on. In the business we are in, mistakes can cause a deeper problem –– like a customer not coming ...

In 1970, Pogo, a famous and beloved cartoon character, uttered the phrase, “We have met the enemy, and he is us.” While the reference was made with regards to man’s negative impact on the environment, those words certainly apply to ...

What do you want to be doing 10 years from now? If you’re the owner of a family-owned pizzeria, and your dream is to kick back on a sunny beach with an umbrella drink in your hand while a suc­ceeding generation continues the business, then it’s ...

In a business setting, the importance of maintaining privacy extends beyond the scope of one’s personal privacy to that of each employee. Con­fidentiality should be at the top of every pizzeria owner’s maintenance checklist. How safe is your sta...

Weighing ingredients is crucial — are you doing it?   Very early in my career I was referred to as a “pizza boy.” After about a year of learning the ropes, you earned the title of “pizza man” –– or washed out. The difference was a ...

Frank McCarron, general manager/ chef at Portino’s Fresh Italian in Valley Center, California, wanted to freshen up his menu. So he decided not to introduce a new type of pizza, but instead opted to incorporate seafood pasta specials. “Seafood pa...

Shoes can make a difference for employee comfort, accident prevention   Once a year, Los Angeles-based Rosti Tuscan Kitchen buys new shoes for kitchen employees at its two locations. As owner Kevin Goldfein sees it, it’s an investment in his s...

5 things you need to know about taking credit cards   Pull out your wallet or pocketbook. What’s in there? Probably your driver’s license, some receipts, a few photos … and lots of plastic. But is there cash? For many Americans, the an...

12 ways to maximize the tax season   It’s that time of year again. You know the drill. You hope to pay as little as possible while staying within the rules. Your CPA, accountant, enrolled agent, or tax preparer does the calculat­ing, gives yo...

What exactly is soppressata? In a nutshell, it’s a form of dry- cured salami. A specialty of southern Italy, it is traditionally made using pork (beef is used on occasion). The basic seasonings include cracked red pepper and garlic. Depending o...

A neat, clean and organized kitchen is always a happy kitchen. Life in our pizzerias can be hectic. When compared to other restaurants, I think we put out a larger menu with a much smaller space, for the most part. It creates a lot of work and a lot ...

What does the word “brand” mean to you? Unless you are the marketing director of a large organization, it may carry little importance, as people will likely not make the mental connection when they hear your name. Your marketing dollars are in sh...