Georgio’s Pizza Pensacola, Florida Georgio’s Pizza opened its doors in 1984 by George Petrakis and family. Being Greek, having Greek dishes to complement his version of pizza was easy. I purchased Georgio’s in 1998 after retiring from Mo...

As much as I love New York City, it’s always refreshing to get out of town. Last week I spent a dizzying 48 hours in Chicago, visiting pizzerias and meeting up with friends in the industry. The food was excellent, but even more interesting to me wa...

A Look at Pizzerias across the U.S.   Iron Born | Millvale, Pennsylvania This two-unit pizzeria has garnered Insta-fame for its gorgeous food shots on Instagram. The Pittsburgh area agrees. Starting as a food stall in a restaurant incubator in ...

The Dough Doctor talks refrigeration We’re setting up our first shop, but we have reach-in coolers rather than a walk-in cooler. How would you recommend that we store our dough balls in a reach-in cooler? A: Since reach-in coolers are not as effici...

Reach out to your own customers in-house for low cost and high return Your Web site and social media are essential for effectively keeping customers informed about new offerings. But the point-of-purchase marketing you do is just as critical. After ...

Explore tips to up your pizza by-the-slice game Slinging slices isn’t an easy business. It’s an intricate balance of anticipating what customers want when they want it. Pizzerias take different approaches to their slice strategies. Some offer a l...

In part two of his multi-part series on Detroit-style pizza, Jeff Smokevitch takes a look at turning from pizza fanatic to pizza purveyor Like many new college graduates, I didn’t know what I would do as a career. Life was coming at me fast and my ...

The Jerk Pizza Jerk tops pizza lists despite setbacks With a name like Pizza Jerk, you better have the attitude and the pizza to stand behind it. Luckily, this two-unit pizza company in Portland, Oregon, more than holds its own in a city built on goo...

Having a solid and strong relationship with your food vendor What is the value of a relationship? In this business, having solid relationships is paramount to growth. Now, with that being said, the days of needing an awesome food rep aren’t the abs...

How to promote the honors you receive Have you won a massive award lately, or even a non-massive award? What are you doing with that award to make money for you? Look at Pabst’s Blue Ribbon. The name of the beer is Blue Ribbon, predicated upon ...

The International Pizza Consultant talks naturally leavened dough Anthony Falco is an International Pizza Consultant, with projects on four continents and dozens of cities around the world. He was the keynote speaker at Pizza & Pasta Northeast 20...

In this multi-part series, Jeff Smokevitch of Brown Dog Pizza and Blue Pan Pizza reminisces on how he came to serve Detroit-style pizza for a living My journey to Detroit-style pizza is personal. Growing up in the suburbs of Detroit, pizza was a stap...