Hiring the right people can make or break your business   For reasons well known to pizzeria operators, finding great employees, particularly for entry-level positions, is often “throw-up-your-hands” frustrating. But despite the challenges i...

I was traveling the interstate close to midnight when I stopped by a restaurant still open in the small community of Canyonville, Oregon. My 18-year-old waiter, Kyle, graduated last year from his small high school in a senior class of 12 students. He...

The Greek poet Euripides said: “One loyal friend is worth 10,000 relatives.” Think about the truthfulness of that statement. Friendship is a relationship we are not born into but still choose to cherish. In the hospitality industry, we form relat...

PLANO, Texas, Sept. 9, 2014 /PRNewswire/ — According to the United Nations, there are nearly 850 million people around the world who suffer from chronic hunger. To bring hope to those in need, Pizza Hut, the world’s largest pizza company,...

Flatbread sales heat up — are they right for you?   In my region, Northern Illinois, Flatbread pizzas are becoming popular. This is a trend that is worth investigating for every pizzeria owner. Some have perfected it already, but I think many ...

Italian Beef — the Chicago staple is gaining popularity   I’ve been fortunate to have worked in and traveled to many fantastic places around the country and I just love the fact that many different areas have unique specialty dishes that are...

One of my favorite styles of pizza is pizza Romana. Some people can get confused because, like New York-style, there are sub-categories. For example, there’s Pizza in Teglia (pizza in the pan), Pizza al Taglio (pizza by the slice), Pizza a Etro (pi...

What slicing tool is best for your operation? Q: I’m putting together an equipment list for a pizzeria that I plan to open soon and I’m trying to decide between using a pizza wheel or a rocker knife to cut my pizzas. Are there any advantages or d...

Keep tabs on your flatware count   Noble Pie Parlor in Reno, Nevada, stays open until 5 a.m. on weekends, and that means one thing: the flatware is going to disappear. “In Reno the bars don’t close, technically,” says co-owner Trevor Leppe...

Building a safe food culture in your establishment   For the last 37 years, Pizza Wheel has been charming the folks of 8,200-resident Bellevue, Ohio, with quality pizza and friendly service. In that time, Pizza Wheel has also been charming anoth...

Identify your staff’s talents to strengthen business, employee relations   Operators have an eye for seeing the potential in interview candidates. Armed with a resume, questions to ask and the most reliable tool — their gut –– operators ...

[SlideDeck2 id=34811] Back Road pizza brings its cornmeal crust to Santa Fe, New Mexico   Santa Fe, New Mexico, is known for its Pueblo Revival architecture. But Back Road Pizza’s warehouse location stands out in this Adobe-style town. It’s ...