Who's Who: Mark Gold

February 22, 2006

Even as a kid, Mark Gold knew he'd be his own boss. And with the help of family loans, he co-founded Pizza Shuttle, one of the highest-grossing pizzerias in…

A dirty duty done well

February 20, 2006

Having your staff clean your pizza ovens might save money, but hiring a service might produce a better, less expensive result in the long run.

Intura adds fingerprint security to new Vision release

February 20, 2006

ARLINGTON, Texas—Point-of-sale and management software supplier Intura Solutions has added biometric fingerprint security to its Intura Vision product.

OPERATIONS: Half-baked truths about refurbished ovens

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

FDA revises minimums on grains claims in food

February 15, 2006

Houston Chronicle: The Food and Drug Administration has issued new guidelines for food makers' claims about the amount of whole grain used in their products.

Waco gets wild with pizza competition

February 15, 2006

Waco Tribune-Herald: The pizza wars have hit the streets of Waco, Texas. In the past several years, major chains have opened multiple outlets in the city, and…

A truly hands-on experience

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…

Frozen chosen

February 12, 2006

Frozen pizza dough appears to be the choice in an increasing number of pizzerias as operators seek to reduce labor and increase consistency. Experts say even…

Domino's Pizza Australia targets small towns for regional expansion

February 12, 2006

BRISBANE, Aus. — Domino's Pizza Australia New Zealand Ltd. is targeting smaller regional towns, satellite cities and smaller suburban areas to increase its…

Mangia Pizza ready for Central Texas growth

February 12, 2006

Austin Business Journal: The owners of Mangia Chicago Stuffed Pizza are targeting Central Texas as their first outpost for significant growth. Over the past…

Miller, intl. director, leaves Papa John's

February 9, 2006

LOUISVILLE, Ky. — Papa John's reported that Grant Miller, who joined the company in 2005 as managing director, international, has left the company to pursue…

Dine-in pizzeria possible at Papa John's, but not soon

February 7, 2006

A Papa John's franchisee in Wichita, Kan., wants to open a dine-in version of the chain's well-established delco model. But realization of his nascent idea is…

N.Z. Pizza Hut workers stage spot strikes for higher wages

February 1, 2006

The Scoop: Employees of Restaurant Brands, franchisor of Pizza Hut, KFC and Starbucks in New Zealand and Australia, have gathered under the banner of…

Pizza crews are pumped for Super Bowl

January 31, 2006

Seattle Times: To get their crews properly pumped up for Super Bowl Sunday, pizza operators are not only prepping up and staffing deep, they're holding staff…

Jacent survey: Pizza customers prefer auto-ordering to being put on hold

January 25, 2006

SANTA CLARA, Calif. — Jacent Technologies, a supplier of voice-ordering platforms for automating inbound telephone calls, announced the results of its first…

A goldmine of history

January 24, 2006

It's the question every operator asks in the morning: "I wonder what business will be like today?"

NEXTEP Systems creates online ordering solution for restaurants

January 23, 2006

TROY, Mich. — NEXTEP Systems announced the rollout of a new online ordering solution that will allow restaurants to take customers' orders through their Web…

Chef Lydia Shire to open gourmet pizzeria in Boston

January 22, 2006

Nation's Restaurant News: Famed gourmet chef Lydia Shire, owner of Locke-Ober restaurant in Boston, wants to open a pizzeria in the city's North End. Shire is…

30-minute pizza promise wreaking havoc in India

January 22, 2006

Mid-Day.com: Mumbai, India pizzerias' promise of a 30-minute-or-free delivery has traffic police calling pizza delivery scooter drivers the worst on the roads.

Freedom of choice, or freedom from choice?

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