Cooking with wood has been around since the dawn of civilization, so there’s no singular revelation attached to that method of cooking. On the other hand, cooking pizza in a wood-fired oven has been going on only since the turn of the century i...

Choosing the right oven for your operation is not always easy. There are a number of considerations that have to addressed up front. First, the oven will probably be your most expensive equipment outlay. Second, the type and style of your oven can ul...

At Buddy’s Pizza, we are as dedicated to serving up delicious Detroit-style square pizzas today as we were when our original location opened back in 1946. More than 66 years later, our nine family-owned pizzerias have stayed true to the recipes tha...

We are expanding our restaurant from one to two locations. Our second location is three miles away from the first in a small town. We are very concerned about logistics relating to deliveries. Do we divide the town or hope that some custom­ers just ...

Here at Pizza Today, we constantly strive to be unique. Like the independent operators that read our magazine, we enjoy offering quality and excellence as opposed to the same drivel that is found elsewhere. One of the things that I believe makes us w...

Operations Manager Liz lets us in on Red Onion’s unique concept and its risque past Red Onion Saloon Skagway, Alaska With its crew dressed in character, Red Onion is a brothel-themed restaurant in the tourism rich port city of Skagway, Alaska. ...

Last year, Slice of Hope raised a little over $100,000 for the Karen Mullen Breast Cancer Foundation, a 501(c)3 charity that takes your tax-deductible donations and uses them to fund the most promising research on the disease that exists today. The i...

I could hardly believe my eyes when I recently saw a disturbing question posted on a professional pizza industry forum. It was something to the tune of “I want my pizza to be just like the big chains, does anyone have their dough recipes?”...

I recently had a bad review in the local paper. What can I do marketing wise to overcome the bad press? If you are a successful business with a strong customer base, the review won’t hurt you at all. Now if you are new or if this article h...

Does it make sense to grind my own cheese, or should I buy it already done? A: Both make sense to do. It really depends on your space and the complexity of your menu and other food preparation techniques. I tend to have a large menu with a pretty big...

My manager’s paycheck and my driver’s tips last week both were more than I took home as the pizzeria’s owner. I logged as many hours as both of them, but I don’t have a steady income (sometimes I don’t even make minimum ...

Sunday sales have been fluctuating recently and tapering off. I’m thinking of closing Sundays for a while and may revisit opening back up at a later date. Does that sound reasonable? I think businesses that keep changing their hours a...