Now serving: Adding a bar

bartender making cocktail Tutta Bella

Incorporating the sell of alcohol into a pizzeria operation comes with obstacles, but the rewards may be too big to ignore its revenue potential. Darryl Meadows, co-owner of Manhattan Pie Company in Georgetown, Texas, sought to add a bar long before it become a reality in May 2012. But, Texas had rules against bars beingMore »

How to get media coverage

press coverage wall of fame

PR pros offer tips on getting media coverage There’s no magic formula to generate media attention for your pizzeria. The media’s perception — or even awareness — of your pizzeria is driven by your restaurant’s word-of-mouth reputation that you’ve built on quality and service. The same vigor, persistence and follow-through can lead to getting yourMore »

Ancora Pizzeria & Salumeria, New Orleans, LA: Old is new again

Ancora signage_0012

Ancora Pizzeria & Salumeria brings Neapolitan pizza to a revitalized New Orleans district What’s in a name? ‘Ancora’ holds special meaning for Jeff Talbot, who co-owns Ancora Pizzeria & Salumeria in New Orleans, Louisiana. “Ancora, the name means ‘again’ in Italian,” Talbot says. “We use that term in the sense of reusing.” The theme reverberatesMore »

Pizza Delicious — New Orleans, LA: From pop up to phenomenon

Pizza Delicious owners_0486

New Orleans’ Bywater community helps make Pizza Delicious a reality Native New Yorkers Michael Friedman and Greg Augarten longed for the pizza they grew up eating when they moved to New Orleans, Louisiana, to study at Tulane University. After college, the roommates stayed, making The Big Easy home. That hunger for their hometown pizza hasMore »

UPDATE: Goodfella’s ‘Forkgate’ fork sells for $2,500 in charitable donation

Scot and Marc Cosentino, co-owners of Goodfella's

Photo: @jjk607

Update: Goodfella’s ‘Forkgate’ fork sells at auction for $2,500. The infamous fork that was at the center of the pizza scandal involving Mayor of New York Bill de Blasio’s culinary skills has finally sold at auction. The fork was donated to the Tunnel To Towers Foundation by the owners of Goodfella’s Brick Oven Pizza to helpMore »

Give Your Interior A Spruce

Photo by Josh Keown

When Sara Griffith, husband Joe and partners Shawn and Barb Griffith bought a Sam & Louie’s franchise location in Omaha, Nebraska, in August 2012, Sara was looking to update the pizzeria’s interior. She found inspiration from Pinterest, a visual-based social networking site, to use chalkboard paint to cover the entire wall behind the order counter.More »

Fratelli Pizza becomes a Flagstaff, Arizona, staple

Fratelli Pizza pie and menu

Brothers Brent and Pete Schepper set out to open a college late-night carryout and delivery pizza place. More than 11 years later, Fratelli Pizza has become a community-driven pizzeria that generates nearly $2.2 million in sales. Key to that success: “We’re not afraid to change,” Brent says. “We thought we’d be the college late-night deliveryMore »

Employee responds to dining room violence

Denise Greer

Recently, I came across the above video of customers fighting — an all out brawl — at a children’s birthday party at a Burleson, Texas pizzeria. This was a frightening incident, to say the least. But when I saw an employee try to intervene, red flags flew up immediately. Understandably, there might be an instinctMore »

We Cook Pizza and Pasta thrives at the Grand Canyon

We Cook Pizza three pizzas

Business as usual is anything but for a pizzeria fueled by one of the largest attractions in America. We Cook Pizza and Pasta is situated a mere two miles from the entrance to the South Rim of the Grand Canyon in the tiny Arizona town of Tusayan — population nearly 600. “There are a lotMore »

Are you ready for Super Bowl Sunday?

Denise Greer

Super Bowl Sunday is just over a week away. Is your pizzeria ready for one of its biggest days of the year? Now is the time to be sure that your operation is geared and ready for the big night. Double-check the following key ares: Take a look at last year’s sales figures for SuperMore »