Rising health insurance costs are a pain in pizza operators' wallets. Learn to implement a cost-effective plan for your company.

Though gelato remains an unknown quantity in the frozen dessert world, many pizza operators believe it will play a vital role in differentiating their operations.

Restaurant employees constitute the second-highest group of illicit drug users in the United States. Are you drug testing yours? Researchers say you should.

Too often, pizza operators and distributors don't always get along. But many operators say those who are willing to play the give-and-take game will forge long-lasting, profitable partnerships that …

Filmmaker Michael Dorian is showing 'Pizza! The Movie' at several American film festivals this year. Read more and learn why this is a must-see for anyone in the pizza industry.

A big pizzeria may seat and feed a lot of customers, but some operators are finding smaller, "right-sized" operations are more profitable.

Web logs, known as "blogs," aren't new to the Internet, but pizzerias and restaurants are starting to understand their potentially positive influence on sales.

The conversion of five Pizza Magia stores into Snappy Tomato Pizza units was confusing for customers. But after nearly eight months, a lot have learned the difference, they're coming back and they're …

The last 20 years of Pizza Inn's storied, 48-year history have been marked by boardroom battles and franchisee discontent. New CEO Tim Taft believes it's now on course for a revival.

Promoting product is important, but positioning an owner's personality is equally important in driving word-of-mouth marketing.

Several pizza operators share their tips for winning some of the country's top pizza contests.

A crowded show floor greets operators and exhibitors at the North America Pizza & Ice Cream Show.

If you have questions about your operation, don't miss the 2007 North America Pizza & Ice Cream Show's pizza test kitchen, Feb. 19-20. Seeing may be believing, but baking it yourself is much …

Oven remanufacturers know pizza operators get burned regularly when buying poorly refurbished units. Read how they recommend you avoid getting stuck with a bad deal.

Restaurant customers have said for ages they want lots of choices, but research and sales results show they're easily overloaded with options.