As Americans continue fighting the battle of the bulge they often look for healthier menu items that still satiate the appetite. Enter insalata pizzas, which turns ordinary pizzas into a more healthful bite by adding salad elements –– wit...

Brooklyn Pizza Company puts its philosophy to work Solar powered and community minded—Brooklyn Pizza Company brings New York-style pizza to Tucson, Arizona. Opened in 1996, the pizzeria is centered in the hip, eclectic business corridor of Fourth A...

Save on labor by cross-training employees For Mia’s Pizza and Eats, a small mom-and-pop shop in Georgia, cross-training is a cost-cutting necessity. “There really isn’t a time at Mia’s when an employee can claim ‘That’s not my job,’ ”...

My Point of Sale system is the prettiest cash register ever! But does this beauty have brains? American Scientist Donald Norman says, “Beauty and brains, pleasure and usability they should go hand in hand.” If that is the case then this POS is wo...

BY MINTA K. CRAFTS DEVELOPMENT DIRECTOR THE KAREN MULLEN BREAST CANCER FOUNDATION No doubt you’ve seen the pink splashed across these pages as you’ve flipped through Pizza Today over past couple years. So, why the pink? What is Slice of H...

What do your customers really want? It’s the single most important question a restaurant owner can ask — yet you could spend your entire career chasing the answer. Even with instant feedback on Twitter, Yelp!, Facebook and similar sites, it’s n...

Lasagna is a staple in many pizzerias and restaurants across the nation. It rounds out your menu and accompanies your pizza, pasta and salads perfectly. Great lasagna can be a feature on your menu that can truly set you apart from your competitors.It...

Think of dangerous work environments. Factories might come to mind, but a restaurant can be just as dangerous. With hot ovens, knives and slick floors, your kitchen provides ample probability for minor or even major injuries. There are nearly 200,000...

Show of hands: who enjoys doing payroll? Indeed, many pizzeria operators far prefer mingling with guests or making pies to the tedious back-office task. Yet, employees must be paid and payroll remains a necessary duty to please employees, the governm...

Q: I have a restaurant in Wilmington, NC, and want to add pizza to the menu. I am clueless to the pizza industry other than I love good NY pizza! Can you give me a list of equipment I need with brand names included? And should I buy pre- made dough o...

For many operators, dough is the major challenge to making great pizza. Here, we will address some of the things that operators can do to produce consistent quality dough. Like so many other things in life, pizza dough performance can be typified by ...

It’s the independent’s dream: $1 million-plus in sales out of one high-performing unit. What does it take to get to this lofty status? Attendees at the pre-show Monday programming during International Pizza Expo 2013 will get their answer...