Is there a magical formula for floor plans?   In Somerville, Massachusetts, a small pizzeria called “A4 Pizza” packs a punch in just 1,200 square feet. Customers who sit at the end of the bar have a front-row seat to the main attraction: a w...

Easy ways to improve external security   Criminals are always looking for easy targets. They will take advantage of any opportunity that makes a business look weak or vulnerable. Burned out lights hide their lurking. Unlocked doors invite them i...

The Big Chill   Winter is my busiest season to sell pizza. Unfortunately, this is also the time when produce prices soar to new heights and the quality of these veggies hits a new low. I not only struggle keeping my parking lot cleared and salte...

Creative pies defy the norm to become menu stars   Years ago, the late, great Pat Bruno, who spent decades as Pizza Today’s resident chef, predicted the rise of white pies — that is, pizzas without a sauce. Today, sauceless pizzas become mai...

Employee ownership can boost productivity   Operators want to reward their best workers, but there are only so many promotions an employee can earn. One way to keep key employees is to offer them ownership in the company. That can mean anything ...

[SlideDeck2 id=35895] Portland pizzeria perfects the art of artisan cuisine   Tucked away in a suburban Portland neighborhood, Ken’s Artisan Pizza is one of those places that you go to for the press but return because the buzz is genuine and w...

[SlideDeck2 id=35939] Texas couple bakes up success in San Antonio The art and craft of making pizza is something Frank and Lori Hakspiel take very seriously. That’s why they named their joint in San Antonio — now one of the city’s busiest and ...

Everyone loves your pizza, but sometimes people need another reason to visit on a weeknight. Some operators find that theme nights are a good way to attract customers on a slow night, create buzz about the restaurant, and most importantly, build rela...

[SlideDeck2 id=35299] Solid menu and theming keeps Sizzle Pie from burning out One hears the phrase “this is a foodie town” often. Just search social media for photos of consumers’ culinary exploits and you’re likely to find a number of hits ...

Sometimes, despite the most well thought out business plan, access to capital and a good product, restaurants fail. When this happens, any number of factors — in fact, it’s most often a combination of many — can be to blame. From poor marke...

Lynn’s Paradise Café, a funky and popular eatery for 22 years in Louisville, Kentucky, suddenly closed down in January after employees publicly complained about a tip pooling arrangement. The owner was requiring servers to carry $100 cash at all t...

Educating servers can keep customers satisfied and increase check averages   Restaurant customers ask many questions, ranging from “What’s the special?” to “Is there gluten in the salad dressing?” Servers need to be educated so they ca...