Homegrown Tap & Dough growing from local joint to pizza empire

by Mandy Wolf Detwiler — Editor, Networld Media Group

Homegrown Tap & Dough has three locations with another two on the way. The Colorado-based brand focuses on its food quality and customer service to ensure it's…

The evolution of Mazzio's Italian Eatery: Expanded menu, footprint makes brand a standout

by Mandy Wolf Detwiler — Editor, Networld Media Group

Mazzio's Italian Eatery is a 108-unit pizza brand based out of Oklahoma. For the past several years, the brand has been overhauling its existing restaurants…

Buddy’s Pizza legacy lives on as originator of Detroit-style pizza

by Mandy Wolf Detwiler — Editor, Networld Media Group

Buddy's Pizza originated Detroit-style pizza, with its thick dough and crispy cheese edges. The brand leaves a lasting legacy even as it grows.

Spin Pizza thrives on long history, chef-driven recipes

by Mandy Wolf Detwiler — Editor, Networld Media Group

Spin Pizza is based in Kansas City and has 15 units. Though the company has grown slowly, Spin officials have ensured the brand has sharp operations and a…

Riko's Pizza combines proprietary recipes with a strong spirit

by Mandy Wolf Detwiler — Editor, Networld Media Group

Eight-unit Riko's Pizza is the brain child of founders Rico Imbrogno and Luigi Cardillo. The Connecticut pizza concept plans to open another three to four…

Dewey's Pizza's focuses on values, tight operations

by Mandy Wolf Detwiler — Editor, Networld Media Group

Dewey's Pizza operates 25 stores as far west as Kansas City. The brand has tight operations and an eye on its values to make it a success.

NYC’s Williamsburg Pizza builds following in Omaha, Nebraska

by Mandy Wolf Detwiler — Editor, Networld Media Group

Williamsburg Pizza has five locations in New York, and the brand recently opened its first restaurant in Omaha, Nebraska. Co-founder Aaron McCann says the…

Slice House by Tony Gemignani a 'slice' of heaven

by Mandy Wolf Detwiler — Editor, Networld Media Group

Renowned pizzaiolo Tony Gemignani has launched franchising for his Slice House by Tony Gemignani brand. With eight open and 34 in development, the company is…

Mattenga’s Pizzeria grows to 6 units with tight operations

by Mandy Wolf Detwiler — Editor, Networld Media Group

Mattenga's is a six-unit brand in Texas. It opened four units last year alone, and co-owner Hengam Stanfield credits her managers for running tight ships when…

Marco's Pizza's chief development officer offers unique perspective with real estate background

by Mandy Wolf Detwiler — Editor, Networld Media Group

Gerardo Flores is chief development officer for Marco's Pizza. With a background in real estate, Flores brings a unique perspective to the quickly growing…

Hungry Howie's franchisee credits his people for success

by Mandy Wolf Detwiler — Editor, Networld Media Group

Hungry Howie's franchisee David Plait owns 21 Hungry Howie's locations and says helping his employees succeed also helps his own businesses.

Parlour fits niche in region lacking craft concepts

by Mandy Wolf Detwiler — Editor, Networld Media Group

Parlour, a five-unit concept in the Louisville, Kentucky, area, fills a niche for craft pizza, beer and cocktails. The brand will begin franchising this summer.

Papa Johns franchisee becomes mogul in his own franchise

by Mandy Wolf Detwiler — Editor, Networld Media Group

Nadeem Bajwa began his Papa Johns career as a delivery driver. Today, he owns 192 franchises and has his sights set on 500.

Palo Mesa Pizza brings Neapolitan, Roman, traditional pies to California's Central Coast

by Mandy Wolf Detwiler — Editor, Networld Media Group

Palo Mesa Pizza fuels the pizza needs of California's Central Coast. The five-unit brand offers traditional pizza, but also Neapolitan and Roman-style.

Italian Disco marries old-school fare with modern flair

by Mandy Wolf Detwiler — Editor, Networld Media Group

Baltimore's Italian Disco pairs old-school Italian fare with modern cultural flair that makes it a standout on a crowded food scene. With a stellar pizza…

Lena's Wood-fired Pizza & Tap prides itself on team members, food quality

by Mandy Wolf Detwiler — Editor, Networld Media Group

Lena's Wood-fired Pizza & Tap is run by team members who feel like family to its owners. The Alexandria, Virginia-based pizzeria opened in 2017 and has kept…

Brixx Wood Fired Pizza + Craft Bar focuses on house-made ingredients to stand out

by Mandy Wolf Detwiler — Editor, Networld Media Group

Brixx Wood Fired Pizza + Craft Bar makes the majority of its items in-house. Yes, labor is intensive, but the quality of food is outstanding and sets the brand…

Garces Group, Ballad Brands, Ideation Hospitality make Buena Onda winner

by Mandy Wolf Detwiler — Editor, Networld Media Group

In a keynote address at the Restaurant Franchising and Innovation Summit, three restaurant execs discuss launching Buena Onda, which now has five locations.

Food Truck Operator names 'Food Trucks to Watch’ in 2023

The first-ever edition of Food Truck Operator’s free ‘Food Trucks to Watch in 2023’ report offers an insider look at two dozen food truck operations across the…

Pisa Lisa uses dough as canvas to create masterpieces

by Mandy Wolf Detwiler — Editor, Networld Media Group

Sedona-based Pisa Lisa is the brainchild of Chef Lisa Dahl. Dahl moved to Sedona for a fresh start and opened several other restaurant concepts before…