Go Big — Extra Large Pizzas

oversized pizza

Oversized pies become a big hit   From supersized value meals and Big Gulps to 31-ounce coffees and oversized SUVs, everything these days seems bigger. Does bigger mean better? According to pizzeria operators when it comes to pizza –– the answer is yes. When Momo’s Pizza and Brew Pub in Tallahassee, Florida, began selling 30-inchMore »

Say Cheese!

Butternut Squash and Gorgonzola Pizza

Pizzerias move beyond mozzarella serving modern cheese pizza instead The saying may go, “don’t fix what isn’t broke,” but operators would be remiss to ignore the vast variety of non-traditional cheeses that are readily available. From smoky Gouda and creamy goat cheese to salty feta and pungent bleu, there’s no shortage of artisanal cheeses toMore »

Bar Bites

ranalli's Bruschetta, appetizer

Developing a bar, happy hour or late-night menu will only increase food and beverage sales   Whether you have a full bar or sell a small selection of beer and wine, designing a series of appetizers, small plates or specialty menu items appealing to those who imbibe will only increase food and beverage sales. ThinkMore »

The next hot app

arancini Jasper's Ristorante

No matter the size or shape, arancini appeals to many It seems like everyone has an arancini story. Michael Spurlock may have grown up in Detroit, Michigan, but Boston was where he first tried arancini. “After I ate it I said, ‘If I ever open a restaurant, it’s going on the menu.’ ” In 2013,More »

New Haven-style Pizza — About Apizza

PieceNewHaven

New Haven pizza delights diners near and far Like Chicago and New York, New Haven, Connecticut, boasts its own pizza style. For those operators selling New Haven-style pizza, it’s more than just pie — it’s about preserving a legacy. New Haven apizza (pronounced “ah-beets”) is a Neapolitan-influenced pizza displaying a thin, crisp crust and chewyMore »

That’s a Wrap

Sandwich wraps are menu crowd pleasers (With RECIPES)

Operators are faced with the daunting challenge of keeping menu items interesting, yet approachable; filled with tasty ingredients, yet cost-effective. Wraps fulfill this need. Simply put, wraps are a type of sandwich usually made with a soft flatbread, tortilla, lavash or pita rolled around a filling of proteins, veggies and sauce. Diners often view wrapsMore »

Any way you slice it

Papalino's Pizza, slices

Pizza-by-the-slice operations share secrets behind their success   Sin City is a 24-hour town, so staying open until 2 a.m. is important to Pop Up Pizza located inside the Plaza Hotel in Las Vegas, Nevada. It also enables the pizzeria to serve customers who only want a slice or two as opposed to an entireMore »

Cured Meat Craze

Salumi, pizza, rustic, rectangle, slices, recipe

Salumi meats spice up menus Once considered an old-school Italian ingredient, salumi has become the go-to ingredient for antipasto, pizza and salad. Salumi are Italian cured meat products predominantly made from pork (although salumi includes bresaola, which is made from beef). At Seattle’s Tulio Ristorante, Executive Chef Walter Pisano, serves a coppa, oregano and mozzarellaMore »

Soak Up the Sun

sun-dried tomato goat cheese pizza slices

Sun-dried tomatoes heat up spring menus Spring may bring a bounty of produce, but a good tomato? Not as likely. What’s a pizzeria operator to do? With its sweet, intense flavor and multiple uses — sun-dried tomatoes are the answer. Sun-dried tomatoes impart a flavorful punch to pizzas, salads, dressings, pastas, sauces and dough. AndMore »