Pizza Today

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The 2014 Independent Pizzeria of the Year: Pizzeria Lola, Minneapolis, MN — Page 3

It all comes out of the oven that serves as the pizzeria’s burning beacon.  Kim admits that, initially, she was hesitant to let the piece of equipment steal the spotlight.…

News July 30
Hello Pizza Pizzeria Lola

The 2014 Independent Pizzeria of the Year: Pizzeria Lola, Minneapolis, MN — Page 4

Hello Pizza   Hello Pizza is the sister restaurant to Pizzeria Lola. Owner Ann Kim recognized that the unique vibe at Lola would make it difficult to grow, but she…

News July 30

Dinnerware – Single Use

Disposable plates and utensils may not sound like a good way to go in this day and age of green fever, but some pizza restaurant operators are saying that’s what…

News July 28

The Driver’s Paycheck

With 130 Domino’s Pizza outlets under his charge, Glenn Mueller signs plenty of checks for delivery drivers. The head of Gulfport, Mississippi- based RPM Pizza, Mueller, a 30-year veteran of…

News July 28

Fresh Tomatoes — Selection, Preparation & Recipes

My first lessons in the art of tomato fanaticism came from an Italian chef and restaurateur named Bimbo. He looked like a tall George Clooney and I was just 14…

News July 28

Pizza Freestyle Competition Overview & Performances

Meet Michael Shepherd, head of the “Pizza Games” competition at the Intl. Pizza Expo. He’ll explain what the Competitions are all about. Watch some exciting performances from the Pizza Games…

News July 28

Ask Big Dave: Getting up to Speed on Accounting

Q: My brother and I own a pizzeria and deli. We have been open almost two years and business has been OK, but not terrible. We are paying bills, payroll…

News July 28

Pizza Mexicana con Chorizo (sponsored by Burke)

Print Pizza Mexicana con Chorizo (sponsored by Burke) Author: Pizza Today Recipe type: Pizza   Ingredients 1 14-inch pizza skin ¾ cup salsa, thick & chunky ½ cup black beans, canned, drained,…

Recipes July 21

How well do you maintain your food costs?

The money captured from the sale of food is the epicenter of every restaurant’s monetary flow. From here, the flow starts as you pay off all expenses and are left…

News July 21
Strategy & Planning Series
Strategy & Planning Series
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ABOUT US SCHEDULE AT A GLANCE FLOOR PLAN / EXHIBITOR LIST PRESS RESOURCES EXHIBITOR NEWS MOBILE APP SHOW POLICIES SPONSORS HEALTHY & SAFETY FAQs

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ABOUT US SCHEDULE AT A GLANCE FLOOR PLAN / EXHIBITOR LIST PRESS RESOURCES EXHIBITOR NEWS MOBILE APP SHOW POLICIES SPONSORS HEALTHY & SAFETY FAQs