Dining room expansion gives you plenty of options Eight years ago, when competing pizza chains choked his business, Jim Jacobs renovated his dining room, adding a lunch buffet at Pisanello’s Pizza in Mount Pleasant, Michigan. The result was magic. ...

Making a schedule that actually works takes time and effort from management and staff Putting together the pieces of a scheduling puzzle requires flexibility, time and the ability to see into the future. Operators need to balance the demands of their...

Server stations keep the kitchen and dining room flowing When Aaron Baumhackl, chef and co-owner of Solstice Wood Fire Café, relocated the restaurant to Hood River, Oregon, in December 2013, he consulted an expert about where to put the server stati...

Flavorful meats and proteins address dietary needs With more attention than ever being placed on healthy menu options, operators are turning to products that are made from healthier ingredients. I’ve noticed how much attention the Mediterranean die...

[SlideDeck2 id=30361] Pizzeria Bruno Napoletano’s passionate owner is making waves one pizza at a time in San Diego Peter Lutz grew up in Detroit and still has an affinity for the style of pizza his home city has popularized. He likes New York-styl...

Incorporating the sell of alcohol into a pizzeria operation comes with obstacles, but the rewards may be too big to ignore its revenue potential. Darryl Meadows, co-owner of Manhattan Pie Company in Georgetown, Texas, sought to add a bar long before ...

Use your oven for oven-baked bottom-line boosts Let’s talk bottom line for a moment. It’s on all of our minds. We all want to increase our profits or get closer to making a profit and we are relentless in finding ways to bring in new customers to...

Honestly, I have never been a fan of a certain nationally known food distributor. Early in my career I disliked their approach and practices when it came to their reps. Over the last 23 years I have always bought from independent Italian distributors...

If you’ve resisted going green because of cost-conscious concerns, you may be missing out on major savings Going green: Sure, it’s a catchy term…and maybe it’s even a little bit of a cliché at this point. But it’s a mistake to ignore the i...

Regional pizza makes its way cross-country Once virtually unknown outside of the Motor City, Detroit-style pizza has rapidly become a popular dish at several notable pizzerias across the country and has earned its makers top honors in both domestic a...

[SlideDeck2 id=30443] Ancora Pizzeria & Salumeria brings Neapolitan pizza to a revitalized New Orleans district What’s in a name? ‘Ancora’ holds special meaning for Jeff Talbot, who co-owns Ancora Pizzeria & Salumeria in New Orleans, Lo...

[SlideDeck2 id=30405] New Orleans’ Bywater community helps make Pizza Delicious a reality Native New Yorkers Michael Friedman and Greg Augarten longed for the pizza they grew up eating when they moved to New Orleans, Louisiana, to study at Tula...

By Johnathan Goldsmith Owner — Spacca Napoli, Chicago Illinois 3 cups dried crustless bread, cut into 1-inch cubes, soaked in cold water until soft (mollica) 1 1/4 pounds ground beef, 80 percent lean 2 eggs, beaten to mix well 2 large cloves ga...

PR pros offer tips on getting media coverage There’s no magic formula to generate media attention for your pizzeria. The media’s perception — or even awareness — of your pizzeria is driven by your restaurant’s word-of-mouth reputation that ...

Sun-dried tomatoes heat up spring menus Spring may bring a bounty of produce, but a good tomato? Not as likely. What’s a pizzeria operator to do? With its sweet, intense flavor and multiple uses — sun-dried tomatoes are the answer. Sun-dried toma...

Timone’s 1409 N. Highland Ave. NE Atlanta, Georgia 30306 (404) 809-2979 timonespizzaatlanta.com New to Atlanta’s rising pizza scene is Timone’s with its New York-style pizzas. The pizzeria offers a unique beverage program with house-made Italia...

Nontraditional locations bring plenty of potential — and special considerations In the early 1990s, in a move to diversify its portfolio and tap new revenue streams, New Jersey-based Villa Enterprises began exploring expansion into nontraditional l...

Carbonara sauce offers smoky, intense flavor Carbonara is what some folks consider the fusion of the holy trinity of taste. The pork, egg, cheese and pepper thicken like cooling lava around the pasta bringing a savory, fulfilling richness that begs f...

Signage plays an important — but often overlooked — part in restaurant success   A restaurant’s sign spells out more to customers than just its name. It says who you are and what customers can expect when they walk in the door. Casual or f...

Stay connected by using #PizzaEXPO #PIZZAEXPO Be sure to label all of your Pizza Expo posts on social networks with hashtag Pizza Expo. It’s a great way to connect with fellow attendees and get the latest on all of the show happenings. Search: #Piz...

When it comes to site selection, Samit Varma isn’t taking chances. At The Pizza Studio, Varma’s California-based chain that claims more than 125 units in its development pipeline, the company has crafted a proprietary algorithm that will help The...

Operations manuals arm restaurants with the consistency to compete After college, graduate school and work at a national pizza chain, Dean Koutroumanis returned to his family business –– New Haven, Connecticut-based Yorkside Pizza –– in the e...