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.
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.
Lowering energy consumption is helping profits and gaining public recognition for pizza operators.
Sales at pizzerias already are strong in the fall, but sales of wings send them flying. So popular are wings in the U.S., they've evolved into a restaurant subcategory.
Your restrooms matter to customers, and, yes, they require constant attention. But at least the process isn't rocket science.
A new TV ad from the Wingstop chain claims pizzerias should "stick to pizza" and leave wings to the experts.
American pizza sales have been largely flat for years, but it appears new growth could come from the rapidly growing Hispanic population.
A small but growing number of pizza operators are using alternative delivery vehicles to reduce gas consumption. There are upfront expenses, but many find the benefits outweigh the costs.
The fiery foods craze is working its way into pizza operations. One operator tells how his habañero pizza is heating up sales.
Cuban émigré Ramon Rodriguez came to America with nothing. Now he's preparing to turn over his $11 million-a-year pizza company to son Raymond.
After a quarter century as an independent, Rey's Pizza in Miami is set for expansion, and now 'the king' is courting licensees.
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.
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.
It looks, smells and tastes like food, but in reality, inventory on your shelves is perishable cash. Manage it tightly, and you could add profits to your bottom line.
Time slaving becomes time savings with an electronic point-of-sale system.
A combined 7,285 attendees and exhibitors filled the aisles of the Columbus Convention Center for NAPICS, 2004's first pizza show.
Ordering online from a distributor is simple and convenient, but few distributors and pizza operators are using such services.
PizzaMarketplace's editor reviews five significant events that occurred in the pizza industry in 2003, and makes five predictions for 2004.