Co. 230 Ninth Avenue New York, New York 10001 (212) 243-1105 www.co-pane.com Co. has a modern contemporary look with large wooden communal tables. The menu focuses on artisan pizzas, like the Ham & Cheese with pecorino, gruyere, mozzarella, prosc...

When John Farrell went to visit his daughter, Jacque, at college, they were treated to dinner cooked by the father of Jacque’s friend. He made pizza for the group, and the pizzas that they enjoyed that night changed their perception of what pizza c...

[SlideDeck2 id=26487] «Menu Guide Home  «Winter  «Spring  «Summer  «Fall More great winter recipes: Beast Mode Calzone Jacque Farrell Farrelli’s Wood Fire Pizza, Tacoma 10 ounces pizza dough 1 ounce sliced pepperoni 1 ounce sliced Canadian...

[SlideDeck2 id=26511] «Menu Guide Home  «Winter  «Spring  «Summer  «Fall More great spring recipes: Jack and John Pizza Jacque Farrell Farrelli’s Wood Fire Pizza, Tacoma, WA 10 ounces hand tossed dough 2 ounces olive oil 4 ounces mozza...

[SlideDeck2 id=26531] «Menu Guide Home  «Winter  «Spring  «Summer  «Fall More great summer recipes: Blueberry and Apple Bread Pudding 2 cups whole milk 4 large eggs, lightly beaten ¾ cup sugar 3 tablespoons unsalted butter, melted ¼ teaspo...

[SlideDeck2 id=26546] «Menu Guide Home  «Winter  «Spring  «Summer  «Fall More great fall recipes: Devil Fingers Jay Jerrier Cane Rosso, Dallas, TX 1 10 ounces pizza dough ball 3 ounces Nutella 2 ounces caramel 1 ounces powdered sugar For mor...

You would never guess that just three basic ingredients lay the foundation for a high-end classic Old World dish. But that’s exactly the case of chicken or veal Marsala, which relies on cutlets, wine and mushrooms. In it’s simplest incarnation, a...

Investing in a call management system, whether simple or sophisticated, is money well spent when operators learn to take full advantage of the system’s features. Today’s call management systems have the capacity for multiple to unlimited phone li...

Jason Petro, owner of Red Star Pizza Company in Seymour, Indiana, borrows from a popular sales mantra in his approach to closing procedures: “Always be closing.” With a limited staff, it’s a method that has served his small pizzeria well. “Th...

Q: Should I buy a wood-burning oven when I open my pizzeria? A: I get this question almost every day. I just had a course at the end of summer with three students, and all of them were in a frenzy over which oven to buy. Our course was based on two s...

Many of you have contemplated adding pasta to your menu but may still be reluctant. Well it’s time to cast your worries aside. I’ve written about pasta in the past and have even lead demos at International Pizza Expo. My goal now is to bring you ...

Inside the Chicago-based corporate office of Home Run Inn, a wall features dozens of photographs of employees who have been with the 90-year-old company for more than two decades. For Home Run Inn president Dan Costello, the images not only celebrate...