Think breaded chicken, and the ubiquitous chicken tender may come to mind. Yet many pizzeria operators find that breaded chicken also fits nicely in entrées and salads — and even as specialty pizza toppers. At Casa Del-Dio Pizzeria and Italian Kit...

Chuck Wilburn was already a veteran Shakey’s Pizza Parlor operator when he watched a new restaurant open across the street from his Redlands, California, store several years ago. The restaurant was good, and the business flourished quickly. But...

Dave, I just opened my first pizzeria a couple of months ago. Labor has consistently been running between 20-22 percent. At times, I feel short-staffed, but I really can’t afford to hire new help right now until I get sales higher. Do you have ...

Did you know that a 14-inch pizza actually has nearly twice the surface area of a 10-inch pizza? It’s true, and all it takes to show customers that fact is a little simple math. Let’s turn back the clock to your school days, where we&rsqu...

Last month, I discussed a few of the ins and outs of making great thin- and thick-crust pizzas. This month, I thought it would be appropriate to discuss some of the ways to manage thick-crust pizzas. The greatest management problem with deep-dish ste...

Good, old-fashioned hamburger has adorned pizza across America for decades now. Using ground beef is simple, but bear in mind that there are different levels of leanness to consider when purchasing the ingredient. The leaner you go, the more expensiv...

Editor’s Note: This is the second installment of a two-part series on tip reporting. Part I was published in our March issue. Your employees are required by law to report 100 percent of their tips. As the employer, it is your responsibility to ...

While there are many varieties of onions, the four types most commonly used in just about every restaurant are: yellow, Spanish, red and scallions (also know as green onions). When we get into fine-dining restaurants, however, the usage expands to in...

I must have a terrible poker face, because it took about three seconds for the guy behind the counter to ask why I looked so confused. There I was, standing in the entrance of a pizzeria whose signage boasted “Brick Oven Pizza,” yet a wal...

For pizzeria owner Adam Goldberg, advertising isn’t something you do when you want to kick-start a slow sales month. It is part of business as usual. “It’s really important to never stop marketing and advertising … even when o...

When Chris and Kate Saville opened The Flatz Company in Wyckoff, New Jersey, about a year ago, they knew they wanted to use fresh ingredients. They just didn’t know where to find them. “It took a lot of trial and error and calling people,...

Build an exceptional pizza, tasty pasta dish or a delicious salad and the customers will come — if you get the word out. But how do you tempt the masses without spending massive amounts on advertising? Clint Harris, co-founder of Promise Pizza ...