How to address wage and hour claims Whether you own one pizzeria or 100, employees notice when you’re violating minimum wage and overtime laws. One manager requiring employees to arrive at work 10 minutes early before clocking in can spark a labor ...

Discover pizza, app, entree, sandwich, and dessert recipes to infuse in your menu.   Appetizers Brussels Sprout and Sausage “Cassoulet” Fried Mozzarella West Coast Chopped Salad Pizza Stuffed Mushrooms Grilled Flat Bread with Sun-Dried Tomat...

What is your training program? Is it jumping into the fire and trying to not get burned? Is it “just follow this guy for a few days?” Maybe it’s not as abrupt as that, but is it the best investment it could possibly be? The truth is that traini...

King Dough | Bloomington, Indiana   King Dough opened its brick-and-mortar location in 2015 after a year operating a mobile oven. The wood-fired pizzeria, Owner Adam Sweet says, “bridges the gap between a weirdo rock-and-roll pizzeria and a r...

The importance of fermentation Perhaps one of the most significant trends for pizza makers in recent years has been the experimentation with different fermentation techniques. In “The Bread Bakers Apprentice,” Peter Reinhart states that “fermen...

Menu boards can do more than list today’s specials Menu boards let customers know which pizza toppings are available, what today’s specials are and even what kind of establishment the eatery is. Pizza operators say they choose signage that matche...

Not every cheese matches with every sauce The art of owning an independent restaurant in today’s world of high food costs and corporate saturation is a tough balancing act. For some of us, researching, sourcing, producing and marketing a new produc...

  Open-faced sandwiches make for a perfect lunch or dinner special Open-faced sandwiches can bring a whole new level of sophistication to your menu, leaving your guests curious and hungry for what kind of masterpiece you might create next. If yo...

Make mac and cheese more than a side dish Not long ago in my pizzeria, I stood there doubting my ability to act like a real adult. After coming to the realization that I was just a child inside, I made a decision, about two things: mac and cheese. We...

Surveys concentrate on dining experience, but it’s just as valuable to learn who your customers are Every other Friday, kids in baseball uniforms bustle into your restaurant, stomachs rumbling, coach leading. No deductive reasoning needed; you have...

What to do when ICE comes knocking These days, the U.S. Immigration and Customs Enforcement (ICE) agency’s presence in restaurants is about more than breakfast, lunch or dinner –– and that’s not by accident. Since taking office in January 201...

What to do when shutting down isn’t your idea Closing your pizzeria is stressful enough when the decision is voluntary, but when forced to do so because of matters beyond your control the trauma is magnified. But some forced closures are more easil...