Industry News

2012 August: STAND OUT

2012 August: STAND OUT

Q: We are planning to open our first store soon and we want to do something that will help to set us apart from the local competition. A: There are a number of things that you can do to set yourself apart from the other pizzerias in your area, here are a few of them:More »

2012 July: PIZZAREV launches in LA with new location in Studio City

LOS ANGELES, CA (July 26th, 2012) ­- PizzaRev a new Los Angeles-based fast-casual artisanal pizza concept from music industry moguls Irv Zuckerman and Rodney Eckerman, is on track to expand across Los Angeles County in the coming months. The duo quietly opened PizzaRev Northridge in early April as an incubator “test kitchen” for the brand,More »

2012 August: Tart and Sweet

2012 August: Tart and Sweet

Balsamic vin­egar became the vinegar of choice for the gourmet cook in the United States in the early 1980s. Nevermind the fact that this marvelous vinegar has been around since 1046. According to Waverly Root (The Food of Italy), it was in 1046 that Bonifacio di Canossa presented a barrel of it to the EmperorMore »

2012 July: Hunt Brothers Pizza

(Nashville, Tenn.) – As the summer road trip season heats up, Hunt Brothers® Pizza is asking consumers everywhere to donate $1 to Support U.S. Armed Forces as they stop in to fill up on gas and pizza at their local convenience store. Now through August 16, participating Hunt Brothers Pizza locations are offering ribbons forMore »

2012 July: Boston’s Restaurant & Sports Bar to open three new locations

(Dallas, TX) – Dallas-based Boston’s Restaurant & Sports Bar (Boston’s), a full-service, pizza-themed, casual dining restaurant and sports bar, has announced it will be expanding with new franchise locations set to open this year in Fontana, California and Fenton, Michigan. A new Villahermosa, Mexico location opened Wednesday, July 11. The Villahermosa restaurant is Boston’s fourthMore »

2012 July: Gatti’s Pizza Austin gives away free gluten-free pizza

Austin, TX – On Tuesday, July 31st, Gatti’s Pizza in Austin, Texas, will offer guests one free 12-inch medium three-topping gluten-free pizza. This one-day event kicks off the launch of gluten-free pizzas now available at all 16 Gatti’s Pizza restaurants in Austin. The free gluten-free pizza is available for pick-up only July 31st and limitedMore »

2012 July: The Loop Pizza Grill introduces new Five-Cheese Pizza

The Loop Pizza Grill introduces new Five-Cheese Pizza (Jacksonville, Fl.) – Parmesan, mozzarella, goat, feta and bleu cheese, OH MY! On July 30th The Loop Pizza Grill will debut a new Five-Cheese Pizza. The thin crust pizza is topped with The Loop’s signature marinara sauce then covered with a mixture of Parmesan, mozzarella, goat cheese,More »

2012 July: Dough Glossary for Starters

2012 July: Dough Glossary for Starters

From time to time I am asked a question about a term that I’ve used in one of my articles. As a result, I’ve come to discover that a lot of operators are not familiar with the terms that I just take for granted. To help bring everyone up to speed on some of theMore »

2011 February: On A Roll

2011 February: On A Roll

Stromboli is a second cousin to pizza and a first cousin to the calzone. Which brings us to this question: how, precisely, does a Stromboli differ from a calzone? Well, in a nutshell, there is not much difference. A stromboli starts with a rectangular shaped pizza dough, while a calzone starts with a circle ofMore »

2012 July: Press Affect on Dough

2012 July: Press Affect on Dough

The way these two forming methods affect the dough and finished crust characteristics is quite significant. The sheeter tends to both put a lot of work/energy into the dough, sometimes even causing the dough to become tough and elastic like during the forming or shaping process. It also tends to de-gas the dough to someMore »