Washington, DC – August 12–Bozzelli’s announces that it has started construction at 3000 K Street, NW at the Washington Harbor in Georgetown. As this effort to expand to the Harbor began prior to the Pandemic, Bozzelli’s has had to re...

Staying Humble The Hunt Brothers quietly built an Austin icon Brandon and Zane Hunt are humble and soft spoken when talking about their multi-million-dollar pizza company, Via 313 in Austin, Texas. “We just serve good pizza and try to take care of ...

This year’s Pizzeria of the Year is Texas-based Via 313. Owned and operated by Brandon and Zane Hunt, this Austin establishment has skyrocketed in both stature and sales since the brothers first opened with a pizza trailer in 2011. Nine years, a br...

Penny Wise, Pound Foolish My grandpa would analyze the price of a can of soup down to the penny. He would then compare cans and shave off two cents between brands. I think that’s what comes from being raised during The Depression. The irony is he w...

Visiting New York pizzerias amid COVID19 It took a few weeks before I realized how much trouble NYC was in. I wasn’t watching the news and my social media usage was entirely devoted to putting out content to keep my audience (and myself) distracted...

A Look at Pizzerias from Around the U.S.   Juniper Pizza Café | Price, Utah Juniper strives to balance ingredients’ flavors on every scratch-made menu item. There are a dozen pizzas on the menu. “The new favorite is our P3 pizza, which is a...

Ticket Time Management A restaurant’s ticket times and speed of service are the heartbeat of that restaurant. Every time I walk on the line as I go from store to store, my first question to the person running the line is:   “where are we at?” ...

Best practices for creating, and then adapting worker guidelines During this time, it is going to take strong leadership and partners to work with staff, as wearing gloves and masks all day and working behind glass is very different than what their p...

Dressed to Impress One of the first kitchen jobs I had in San Francisco was at a gourmet salad restaurant. The place had just opened in the financial district and was booming. The chef/owner had previously worked at high-end places such as Gary Danko...

How pizzerias are thriving in strange times When restaurants nationwide began trying to figure out how to sustain business during the ongoing COVID-19 pandemic, there were more questions than answers. And though it remains overwhelming and there stil...

You in a hurry? Then get going! The mission to create your new pizza shop is still in its infancy, but it’s about to take its first steps. You’ve found the right deal on a new building and used little to no money to buy it. Now, it’s pretty sim...

  Brick + Wood, Fairfield, Connecticut Concept: APN Certified Neapolitan Pizzeria that serves certified Neapolitan Pizza, as well as Italian street food. In addition, we have an open kitchen mozzarella bar where we make homemade mozzarella dishe...