Gemignani debuts restaurant/pizza school

The menu at Tony's Pizza Napoletana features four distinctive styles of pizza. 

Pizza Marketplace releases industry study

Report outlines trends and issues facing the pizzeria business.

Mobile pizzeria operates by Twitter

A late-night pizza truck in Milwaukee uses Twitter to announce where it will be located.

Recovering from disaster

Pizzeria operators can benefit from planning for the worst-case scenario.

Grimaldi's finds success out west

Company plans to double in size within two years.

Food by Facebook

Social networking sites present new marketing opportunities.

Profiting from pizza parties

Catering can help boost business, but proper planning is key.

Indep. Operator of the Year: Tony Palombino

Tony Boombozz proprietor finds delivery, full-service and fast-casual success.

Pizzerias feeding the faithful

Operators make plans for meat-free offerings as Lent approaches.

Getting the inside scoop

NAPICS 2008 gives pizza, ice cream operators real-life business tips.

American wins in Italy

California's Tony Gemignani heads back to America as the City of Naples Trophy champ. 

Restaurants target of data-security push

Credit card companies vow to crack down on data-security breaches.

Employee screening: Finding and retaining the right employees

Employee screening can help restaurant operators hire and retain the best employees for their business.

Is your pizza crust getting crusty?

Specialty crusts are opening the doors to new markets for pizzeria operators.

Mystery shopping: Not a secret anymore

High-tech mystery shopping is digging up deep details that help restaurateurs improve their operations.

2006: A Year in Review

Following is a look at the serious and funny events transpiring last year in the pizza industry.

Hunting for great pizza in L.A.

Caioti Pizza Cafe owner Ed LaDou locates Los Angeles's best pizzas.

Pizza ops shop for equipment on eBay

Pizza operators looking for equipment can save big bucks buying through online auctions such as eBay. But as with any sight-unseen transaction, buyer beware.

Who's Who: Diana Coutu

As a teen, Diana Coutu's grandfather said she was natural entrepreneur. Now she wants to grow Diana's Gourmet Pizza to a 100-store chain in the U.S. and Canada.

Operating in the green

Lowering energy consumption is helping profits and gaining public recognition for pizza operators.

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