Insurance policies should be reviewed annually to assure adequate coverage. Although pizza restaurant operators should notify their insurance agents whenever a change has been made that increases the value of the business or its exposure to liabilit...

In this recipe, I’ve taken the traditional “Polenta Nera” recipe of the mountainous Alto Adige region and modified it by using puffed buckwheat, barley or spelt as a wonderful pizza with anchovies. Polenta Nera Pizza 10 ounces of your in-house ...

A pizzeria operator never wants to see money going down the drain. But that’s what happens when an operator is not careful about water usage. The National Restaurant Association reports that quick-service restaurants consume about 500 to 1,500 gall...

Packed with protein, chicken’s acceptance as a commonplace pizza topping has exploded over the past decade. And while the BBQ Chicken Pizza first made popular by California Pizza Kitchen in the 1980s remains a top-shelf crowd pleaser, why limit you...

Marketing beer and wine will increase sales and keep customers happy. Alcohol sales often boost an operator’s bottom line, but deciding to carry beer, wine and/or spirits should not be about profits only. Operators need to understand who their cust...

[SlideDeck2 id=28269] Every now and then, a concept hits the pizza scene that finds the right combination of concept, star power and craftmanship. Such is the case of Kesté Pizza & Vino in Greenwich Village in New York City. What the restaurant ...

In 2007, I entered the World Pizza Championships with my fresh diver scallop and truffle pizza. I was glad to know that the scallops I had meticulously kept iced had survived the two-day wait until being cooked on the pizza. Twenty minutes later, as ...

Americans love cheese. So much so, in fact, that the average person eats 23 pounds of it each year, according to the Center for Science in the Public Interest. Lucky for us, there is a world of cheeses that are as unique as the places they come from....

Slice of Hope 2013 was particularly memorable thanks not only to the bucolic New England scenery, but because of the great pizzeria support we encountered in the Northeast and nationally. In an effort to raise money for the Karen Mullen Breast cancer...

Q: Is it better to have a full liquor license, a wine and beer only license, or none at all? A: Years ago when I was traveling a lot, Todd King, a VP for Green Mills in Minnesota, told me to always have a full liquor license if possible. Originally, ...

This is an intervention. The Internet has become well-worn territory, yet many of you are still treating your Web sites like it’s 1996. Users’ attention spans are microscopically short for Web sites, so you want there to be as few barriers as pos...

Lasagna is such a staple in the landscape of Italian restaurants and in many pizzerias across our great land. We traditionally see lasagna offered one of two ways –– cheese lasagna or meat lasagna, both layered with noodles, sauce and a blend of ...