Curbing Copycats

New Jersey-based Emma’s Brick Oven Pizza has trademarked several of its menu items.

How to best protect your recipes and trade secrets The headlines alone are enough to seize the attention of pizzeria operators who have toiled to define and distinguish their concept. “Pizzeria owner sues competitor, saying he stole family recipes,” reads one from The News-Herald in Cleveland. “Pizza War: Colony Grill owners cry foul over imitators’More »

HVAC: The Heat is On

HVAC

Proactive HVAC maintenance helps ward off bigger, more costly problems Though food remains king in the restaurant industry, environment isn’t far behind. For any restaurant, a clean and comfortable establishment is central to pleasing guests and driving business –– and the role of heating and air conditioning in the process cannot be overlooked. Indeed, customersMore »

4 questions to ask an HVAC service provider

interior_sauce

Given that commercial –– and certainly pizzeria –– HVAC units face unique demands compared to residential HVAC systems, it’s important operators find a service provider with the relevant experience and knowledge to address a restaurant’s specific HVAC needs. These four questions can help a pizzeria land a capable provider: Do you have experience with restaurantMore »

The Fast Casual Pizza Boom

PizzaRev

Still just a bit player in the nation’s overall pizza scene, fast casual pizza players are poised to become an industry force Standing on the back deck of his Atlanta home in 2008, Matt Andrew had an epiphany. Readying for his next entrepreneurial adventure after successfully launching the Moe’s Southwest Grill chain, Andrew questioned whyMore »

Building a Beer Club: Cheers!

Hops_Beer

Five rules for building and maintaining a viable beer club Admittedly, Josh Fernands had selfish aims. The executive beverage director at Washington, D.C.-based Pizzeria Paradiso and self-described beer geek longed to connect with other craft beer aficionados in the nation’s capital, excited to share and discuss the rising number of novel brews available in bottlesMore »

6 ways to make employee performance reviews count

pizzeria kitchen worker on pizza makeline

Under Review Execute effective employee performance reviews in the restaurant space When The New Yorker and later Inc. Magazine questioned the validity of employee performance reviews this past summer, wondering aloud if the formal appraisals sparked more anxiety and annoyance than actionable information, Eric Greenwald thoughtfully considered the argument. Ultimately, though, Greenwald wasn’t convinced. “PerformanceMore »

Three steps to create a more secure and safe late-night operation

exterior night at Mozza in Los Angeles

Under Darkness It’s nearing 2 a.m. on 6th Street, Austin, Texas’ worthy attempt to mimic Bourbon Street. As a long line of packed bars make their last calls, revelers pounce onto the lively thoroughfare. Many wander into one of the two Roppolo’s Pizzeria locations that dot 6th Street, eager for a taste of post-libations calmMore »

Research and Development Done Right

pizza, prep, ingredients, makeline

For independent pizzerias, adding a new menu item should be a thoughtful decision For Jason McGovern, owner of Denver Deep Dish, a three-year-old pizzeria based in Denver’s Highlands neighborhood, putting the effort and investment into launching a new menu item comes down to a very simple question: Will it help us capture more customers? However,More »