America’s restaurants are expected to generate $566 billion in sales in 2009, according to the National Restaurant Association. According to a PizzaToday.com Web poll, 38 percent of operatos say their “large” pizza is 16 inches in diame...

Often, restaurants go overboard when it comes to menu planning. From a laundry list of tired appetizers to a plethora of pizza styles and desserts fresh from the freezer, some menus can stretch into several pages. But is it really necessary? And can ...

In challenging economic times, you need your best employees to stay on the job, keeping customers coming back for more pizza. Unfortunately, that’s a tough order when you consider the low employee retention rate in the restaurant business. One way ...

Stop 50 Wood Fired Pizza, an Indiana independent pizzeria that’s just over the border from Chicago, has a smart, eclectic wine list. There’s a rare Pinot Noir from northern Italy, a plush Amarone, a Spanish rosé. And then there’s a Riesling fr...

For some of us, achieving a crispy crust pizza is like chasing down that legendary Golden Fleece, but it really doesn’t have to be such a massive undertaking. Below are some tips to get you on your way: Tip No. 1: The protein content of the flour c...

Unexpected staffing shortages can make your life — and your employees’ — an unholy nightmare. If customers are negatively impacted by the reduced manpower, your bottom line can take a pretty horrifying hit as well. And yet, in this economy, whe...

Every now and then, we come across a concept that just seems to be doing everything right. Was it born under a lucky star? Rarely, but with the right infusion of marketing, quality control and dedication, it somehow seems to flourish even in an ever-...

Q: I know you can save a lot of money buying in bulk, like pallets of sauce. But then you’re tying up inventory dollars that can be used for operations. So, to what extent should you buy ahead? A: It all depends on your cash flow. Cash is king. Whe...

When trying to figure out what it will cost you to open a new pizzeria, it’s important to remember that your menu offerings will determine your equipment needs. Simply put: the more you offer, the more you’ll need. A simple operation, for example...

We are now nearly midway through the second quarter of 2009. The pizza industry has felt the burden of the greater American economic picture, but the dismal landscape outside our piece of the foodservice sector hasn’t kept operators from moving for...

These days, there are more ways to communicate than ever before. I don’t necessarily think that means we communicate better, but we at least communicate more — and there’s something to be said for that. With that in mind, Pizza Today recently l...

Walk into any store, and you’ll probably spot a cause-related marketing campaign –– from a red dress symbol on a carton of yogurt to symbolize the fight against heart disease in women to a smile logo on a tube of toothpaste that shows support for...