Personally speaking, I tend to gravitate to heavier pasta dishes. I love the richness of a well-done Alfredo. I am a sucker for the smokiness of a good carbonara. I enjoy a pasta laden with all the meats. What can I say? It is just the way my palate ...

Artificial Intelligence: Personal Connections You may have seen headlines touting the future of artificial intelligence (AI), which refers to the ability for computer systems to process large amounts of data and use this information to help make deci...

Food for Thought Columbus, Ohio-based GoreMade Pizza centers on connectivity with food and people Nick Gore had a vision when he opened GoreMade Pizza in Columbus, Ohio. “My first job was pizza. My Second job was pizza. Then I got a job at a restau...

Pie•losophy Park Street Pizza reimagines small town pizzerias Along a winding road and a two-hour drive from Columbus, Ohio, sits Sugarcreek, a quaint village of 3,500 residents. It’s known as “The Little Switzerland of Ohio” for its Swiss he...

That you’ve trained to be lazy When you stay at a hotel, do you clean your room? Do you make your bed? Do you hang your towels up after using them? I don’t, and why would I, the hotel has someone who cleans the room for me. Now, do you do tha...

Rotolo’s Craft & Crust: Evolution How Mitch Rotolo, Jr. became our newest Young Entrepreneur of the Year Mitch Rotolo, Jr. grew up inside a pizzeria — literally. He recalls long nights of doing homework inside one of his father’s restau...

Cashless restaurants miss out on key customers It happened again last week; this time at a salad shop. My order was ready and I presented my handful of singles only to be reprimanded with the words I’ve come to detest: “I’m sorry, sir, we’re ...

The Dough Doctor addresses mixing protocols and reducing agents There seems to be an abundance of questions on how much a pizza dough should be mixed. While there are just too many variables involved to give any hard and fast numbers, the best advice...

Digital menu boards can keep customers engaged with all that’s happening at your restaurant Menu boards supply invaluable information to your customers. From the slice of the day and the chef’s signature dish to happy hour specials, menu boards a...

What You Need to Know about the Craft Soda Trend What beverages should you offer up alongside your beautifully crisped, fresh-out-of-the-oven pies? While customers used to be content with a modest selection of beer, wine and major soft drink brands, ...

Creating a smart, manageable plan to investigate and integrate business-boosting technology into the pizzeria Tony DiSilvestro admits he’s a bit of a tech junkie. From digital menu boards touting restaurant specials to comprehensive software for hi...

New store considerations include everything from where to put the oven to how to best reflect the brand Whether it’s your first restaurant or the fifth location of your growing company, there are many design elements to consider when opening a new ...