Keep point-of-purchase products focused

Denise Greer

The front counter is often a carryout customer’s only physical impression of the restaurant. The products you choose to display can be money-makers –– or bomb completely. While shopping in a Southwestern city I visited recently, I popped into a pizzeria that I noticed from a promo in the window offered “two-for-one cookies.” It wasMore »

Five ways pizzerias are growing gardens on site

Denise Greer

My green thumb is more of a “green thumb in training.” I’m still a bit apprehensive but here we are, it’s May and green leaves are sprouting up everywhere in my garden. Can a pizzeria grow its own produce? I’ve come across several pizzerias doing just that. Explore the following creative ways pizzerias are growingMore »

Harness your events with social media

Denise Greer

It’s Kentucky Derby Week in Pizza Today’s home city of Louisville. My social media feeds are jam-packed with restaurants trying to get me to come to their special Derby events. The effectiveness of restaurants’ social media efforts can make or break events like these, especially when there are so many options all happening at theMore »

Pizza got game

Denise Greer

Last week’s Pizza Headline about New Zealand-based Hell Pizza and its rabbit-pelt covered billboard sparked my curiosity about game and alternative meats. Rabbit meat is so plentiful in the region that it became a viable pizza topping for Hell Pizza’s LTO specialty pizza. Alternative and game meats are not new to restaurant menus. With beefMore »

Is a weekend brunch right for your pizzeria? (with recipes)

Denise Greer

It’s the week of Easter and I opened my alternative weekly newspaper to a full spread introducing the best spots in my city to have Sunday brunch. We’ve witnessed so many restaurants adding a weekend brunch to their operating hours — from burger joints, taquerias, American fare and, yes, pizzerias. Executed effectively and brunch canMore »

When a ‘Seat yourself’ policy demands a host

Denise Greer

A “Seat yourself” policy works well for an average night’s business at dine-in and counter-service pizzerias. As a customer, you get a nod from a cashier, server or bartender to sit wherever you’d like. The approach carries a casual vibe. And typically table choices are abound on off-peak nights. But that “seat yourself” style couldMore »

The American Dream — Fuzzy’s Pizza, Houston, Texas


Fawaz “Fuzzy” Hajjar builds a booming pizzeria in Houston, Texas Fawaz “Fuzzy” Hajjar came to America from Damascus, Syria, to study chemical engineering. He worked his way through college in Chicago restaurants – first as a busboy, then waiter, then bartender. “I love the restaurant business more than chemical engineering,” he says, setting his careerMore »

Within these walls — Barry’s Pizza and Italian Diner, Houston, Texas

Barry's texas_sign_

  Owner Barry Childers creates the comforts of home at Barry’s Pizza in Houston, Texas   Barry’s Pizza & Italian Diner in Houston, Texas exudes a sense of home from the moment customers enter. From its interior to the staff, the inviting restaurant welcomes its guests. We experienced that feeling when Pizza Today visited Barry’sMore »

Employee outbursts awkward for customers

Denise Greer

When I enter a restaurant, I’m not just a customer. I’m an observer, a student really, taking mental notes on how my favorite places function. A regular spot for me is a neighborhood restaurant that also happens to have a wide craft beer selection and a quaint Old World tavern room. I often choose toMore »

No more slimy mushrooms on pizza

Denise Greer

Perhaps, I might be a bit finicky about mushrooms. Growing up in eastern Indiana, spring meant morel-hunting season. Each year, my family would set off into the soggy woods scouring under dead trees and downed limbs in search of these treasured cone-shape fungi with its intense, meaty flavor. Wild morels set the bar pretty highMore »