Four battle strategies to win the war against pests

Soda fountains are a main hiding place for bugs because of their sticky sweet splatter.

Apply offensive and defensive tactics to pest control That four-letter word –– PEST –– can strike fear in the heart of any restaurant owner. Fighting vermin can seem like a never-ending war. And face it. If you’re worried about pests invading your pizzeria, you have good reason. Here’s some food for thought from the NationalMore »

Sound Check: Live Entertainment

music guitar on stage

Sleeping at the base of the snow-capped Wallowa Mountains on the Historic Oregon Trail is Baker City, a picturesque town of 10,000 people. But on Friday nights in summer, this hamlet wakes up to music on the outdoor patio at Paizano’s Pizza. Two-and-a-half years ago, owner Kina Allen invested $30,000 of her business profits intoMore »

Fans for Life — Kid-friendly restaurants build generational clientele

kid-friendly restaurant, pizzeria

Mia Figlia (pronounced, “Mee-ah Fee-lee-ah”) is Italian for “My Daughter.” When John Boudouvas gave his Chicago restaurant that name in July 2010, it was to reflect “the two loves of his life” –– his daughters, Ellena and Angelina. And the restaurant name says it all. Boudouvas works hard to strike a balance between offering fineMore »

‘Move over, darling’

pizzeria, interior, dining area

Dining room expansion gives you plenty of options Eight years ago, when competing pizza chains choked his business, Jim Jacobs renovated his dining room, adding a lunch buffet at Pisanello’s Pizza in Mount Pleasant, Michigan. The result was magic. Customers on lunch breaks crammed the place. Ironically, that triggered a new challenge: “People I knowMore »

Wine for Your Bottom Line

wine pour, wine glass

Vino can make the difference between a good night and a great night   Since 1970, the folks at Pizza Man in Milwaukee, Wisconsin, have had a long-distance love affair with the vineyards of California’s Napa Valley. And they have brought that love back to the Midwest by providing Napa wine for thousands of theirMore »

On the Floor

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Is there a magical formula for floor plans?   In Somerville, Massachusetts, a small pizzeria called “A4 Pizza” packs a punch in just 1,200 square feet. Customers who sit at the end of the bar have a front-row seat to the main attraction: a well-loved pizza oven. In Milwaukee, Wisconsin, you’ll find the Pizza Man,More »

Tip Pooling: Can you legally mandate it in your pizzeria?

tipping, check

Lynn’s Paradise Café, a funky and popular eatery for 22 years in Louisville, Kentucky, suddenly closed down in January after employees publicly complained about a tip pooling arrangement. The owner was requiring servers to carry $100 cash at all times to “tip out” coworkers. Kentucky Jobs for Justice, an organization that advocated for the workers,More »

Americans with Disabilities Act (ADA) Compliance

wheelchair ramp at enterance

Minding the complexity of the Americans with Disabilities Act may make your head spin with worry. Face it –– this law creates frustration for many, not only because of the business cost it incurs, but also because of fear that an unhappy customer will sue you for an overlooked incursion. But take heart, because theMore »

Food Allergies & Your Pizzeria: How to Prevent Cross-contamination

thai chicken pizza nuts

Tucked in the technology enclave of San Jose, California, Willow Street Wood-Fired Pizza’s three restaurants draw a hip, sophisticated and highly educated clientele. And with all of that education comes a high demand for not only healthy food, but also customer knowledge about food allergies and sensitivities, says Nancy Reineking, the company’s director of operations.More »