Pupatella Arlington, Virginia The VPN-certified Neapolitan pizzeria has garnered a solid reputation in Northern Virginia and Owner Enzo Algarme has established partnerships to help his brand grow. We keep things simple. We do not have table service. ...

The Boston pizza scene is amongst the nation’s best Area Four 500 Technology Square Cambridge, MA Kendall Square in Cambridge sees a cross-section of foot and automobile traffic, making it an ideal spot for restaurants seeking to serve MIT students...

A Look at Pizzerias in Augusta, Georgia Craft & Vine This sophisticated downtown eatery focuses on sharable, tapas-style small plates and wood-fired pizza, accompanied by charcuterie and cheese, snacks, desserts and a full beverage program. Its p...

Atlantic City, NJ / October 17-18, 2017 / pizzaandpastaexpo.com We’re coming and here’s why Coal-fired New York. Brick-oven Boston. Clam-capital New Haven. Tomato-pie Philadelphia — nearly every city and town between Portland, Maine, and the Po...

Ciao!, Baby Long-time restaurateur brings Italian back to Ithaca When we visited Ciao! Wood-Fired Pizza & Pasta this past summer, it was a late morning visit. The store was empty, flames from the oven were just about right and Owner Mark Campagno...

Each year, we mail out surveys to independent pizzerias across the nation. Using their responses, we compile our Hot 100 list — a ranking of America’s 100 largest independent pizza operations (based on sales).This issue is eagerly devoured by Piz...

Pizzerias in Portland, Maine   OTTO A go-to spot for adventurous foodies and pizza aficionados, OTTO has quickly grown to 12 locations since opening its first Portland slice shop in 2009. OTTO strives for the highest quality, local (when possibl...

There’s more to modern media than Facebook May 1, 2007: that’s the day we took our first step into the landscape of social media marketing here at Farrelli’s Pizza by creating our Myspace page. I remember that date well because it was my first ...

Rev up slow periods for maximum productivity Pizzeria operators live by the phrase “the guest comes first” and train staff to embrace the motto. But what happens during times when staff members outnumber your guests? For Scott Wallis, regional ma...

EXTRA! EXTRA! Clever concept, tight menu lay foundation for impressive expansion of  The Pizza Press In a saturated market, coming up with any new concept can be difficult. When your company chooses a popular industry segment –– pizza –– i...

Outstanding in Orange Zito’s large menu, longevity make it a california stand-out Longevity in the restaurant business is a dream for many operators. For Zito’s Pizza owner Steve Silverstein, opening a pizzeria in 1988 was a career change but not...

A roundtable talk on philosophy, standing out, and competitive analysis Competition. It’s a word that may make some operators lose sleep at night. Battling for your share of the market is a critical issue whether you’re in a metropolitan city of ...