The robots aren’t coming. They’re already here. A look into the dining room at East Coast Pizza in Pueblo, Colorado, might seem like a scene pulled directly from The Jetsons, the futuristic 1980s’ era cartoon imagining a world of flying cars an...

How to win with outdoor dining As Aldo Zaninotto plotted the 2020 opening of Testaccio, his Ancient Roman-inspired concept in Chicago’s Logan Square neighborhood, he knew outdoor dining would be an important part of his business operations. The sea...

From kitchen display screens to AI, new tech can help pizzeria owners speed up orders Everyone is in a hurry now. Customers have always wanted their favorite pizza to be ready quickly, but now people expect their orders, especially for delivery and t...

Having Shelf Control Inventory, especially in a pizzeria, is a very daunting proposition. The reason to take on such an arduous task is to pursue a healthier restaurant with a more considerable profit margin. Theoretically, classic inventory should d...

Equipment choices are key to an efficient kitchen Your kitchen is your money-making zone. It needs to be highly efficient and functional for you to be profitable. No kitchen is the same and deciding not only the best equipment but the most appropriat...

Arm yourself with kitchen operations to streamline delivery “The general who wins the battle makes many calculations in his temple before the battle is fought.” This truth is from Sun Tzu’s ‘The Art of War’. The quote is the basis for our a...

Pizza Expo Exclusive by Michael Shepherd, owner of 600 Downtown in Bellafontaine, Ohio   Last year at the 2014 International Pizza Expo I gave a seminar on how to hit a 20 percent profit margin, which I will be doing again in 2015. I felt that i...

Managing rising food and labor costs Inflation is at roughly seven percent, a rate not seen since 1982. This will hit you where it hurts, your prime costs. And then while you are down on the ground bleeding profits, inflation will kick you repeatedly...

With a tight labor market, operators are looking at their open hours When we first opened in 2004, we wanted to add delivery as soon as we could. This was way before third-party delivery. When we finally were able to, we only had enough delivery driv...

Tips for sell more Pizza by the Slice It would be hard to picture an America without pizza by the slice being served at shopping malls, ballparks, stadiums, megastores and school cafeterias. It would be hard to imagine not going to our favorite neigh...

Speak like a human. There’s a tendency when people write to conduct the written speech as if it’s a formal term paper they’re submitting to a college professor. This formality is an attempt at “professionalism,” or what ...

How to manage the three Ps of 2022 When Lombardi’s opened in New York City in 1905, America began its love affair with pizza. Each generation of pizzeria operator has had challenges unique to their time. Now, roughly five generations later, what ar...