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Build great pizza, and they will come
	Build good pizza and they will come -- even the U.S. President. Just ask Chris Sommers of Pi Pizzeria based in St. Louis, M. That's just what happened in 2008, when Obama was passing through on his campaign trail. The advance team had ordered …
Shining a green spotlight on Pizza Boli's
	If you've ever spent time at college, or even crashed for a weekend in a friend's dorm, you'll know that students love their pizza. Case in point, one resourceful student at the University of Maine, with enrollment of 11,500 students, calculated …
Are you serving flexitarians?
	After a decade of intense meat worship, chefs are procuring, preparing and serving vegetables with the same love and attention they previously reserved for Ossabaw pork or grass-fed marrow bones. If you're not vegetarian or carnivore, what are you …
Pizza Trends 2011
	I usually see the trend pieces in December with loads of lists, "Top 10 Trends for …" or "Chef's Predict the Trends …" The restaurant industry has hundreds of bloggers that predict what is hot, what is not and how to stay on trend …
Local: The ins, the outs and the details
	We hear the term local tossed around pretty loosely nowadays. While it's popping up on just about everything with a price tag (local business, locally owned, locally operated, locally whatever), there is no place more popular to tout the term local …
Moyer: Remember, 4 on the Door!
	The first time I heard Richard Young – the director of education for Pacific Gas and Electric's Food Service Technology Center – say, "You want to save on refrigeration? Just remember 4 on the door," it instantly sunk in. This catch …
A sea change
	On one day in 2008, more than a half-million volunteers in 100 countries collected 11.4 million items of trash along the world's waterways. What were the top two items collected? They were cigarettes/filters at 28% and plastic bags at 12% of the …
Overlooked greener practices that put money back in your concept
	You may not realize it, but there are opportunities to conserve resources and save money everywhere in your restaurant. When you operate a restaurant every day, you might start to overlook little things here and there that can impact your business …
Planning store layouts? Consider the recycling and composting trend
	As I travel the country, I see more and more operators, universities, airports and hotels collecting recyclables and compostables. If you're planning new stores – or renovating existing ones – think about how collection of recyclable or …
Making the right choice from the single-use ‘menu’
	Ever stare at a menu for an eternity and still find yourself unable to make a decision? Maybe you weren't sure of your own priorities that day or maybe you simply didn't have enough information. Making the right choice on which cups, plates, bowls …