2020 Young Entrepreneur of the Year Rocky Shanower of Park Street Pizza Park Street Pizza has been a staple and pride point of Sugarcreek, Ohio since 2003 when Rocky and Courtney Shanower took over a closing pizzeria. The couple took the leap ...

How are you adjusting to the “new normal?” With states slowly attempting to open their economies back up while simultaneously taking precautions to deal with the COVID-19 pandemic, there seem to be more questions than answers right now. These, in...

Now, more than ever, you need to set the standard When we first opened Andolini’s, developing our brand took time. We completely redid our logo six years after opening. We had to re-look at what our demo was and refocus our brand. Through all the c...

Learning by opening new doors I’ve ordered pizza 534 times in the past four weeks. That’s not hyperbole; I’ve literally gone through the motions of placing an order for pizza delivery 534 times over the course of one month. That’s not to say ...

Here’s the ‘Deal’ Welcome to a new monthly column meant to walk you through the process of opening a new store, from bright idea to grand opening. Pretty soon, I’ll have done this six times in eight years — even if I can’t say I’ve done...

A Look at Pizzerias Across the U.S.   Joe’s Station House Pizza Pub Normal, Illinois Joe’s is a modern, yet traditional pizzeria. The community-driven shop opened in 2009. Joe’s responded well to the COVID19 crisis. “We’ve complete...

Getting the word out about DELCO only As the COVID-19 crisis unfolded and restaurants closed their dining rooms to comply with state and local mandates, many turned to a delivery and carryout (DELCO) model only. Pizzerias had a head start in this tra...

Bottle It Up The start of the COVID-19 pandemic brought more than an abrupt halt to dine-in eating at many places; it also stirred a desire among pie lovers to help their local eatery and shop in new ways. For several weeks in March and April 2020, m...

Bouncing Back from COVID-19 Consider the legend of the Phoenix. How can your pizzeria rise from the ashes of the COVID-19 crisis stronger than it has ever been? From crisis comes opportunity. As the requirements and restrictions from your local Healt...

Adapting menu operations for COVID-19 These past few months have changed our best-laid restaurant plans, culinary directions and revenue streams. For some of us, this is a scary new world, but even though dining rooms may be shuttered and employees l...

Menu Debut Visibility is the number one source of lifeblood for a business, restaurants especially. A surefire way to be seen is by getting a different look with new menu items. A new menu gives the restaurant, quite literally, an entire list of fres...

White Hot I’ll freely admit: I’m a tomato guy. I love the acidic, sweet, fresh flavor of an heirloom tomato right out of the garden. I equally adore the deliciousness and vibrancy a great tomato sauce gives pizza. I’m pretty heavy handed with t...