Get business tips NOW from Pizza Expo’s top speakers

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Leading up to International Pizza Expo 2015, we asked Pizza Expo speakers to give us a taste of the information they will present during their seminars. This year’s speakers provided us with a clearinghouse of pizzeria-related topics facing operators today. The following bonus articles, written by Pizza Expo speakers, take you inside their educational sessionMore »

Pizza Today’s Guide to the International Pizza Challenge Divisions

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The competitor field is locked for the 2015 International Pizza Challenge, a culinary competition designed to pit pizzaiolos against their fellow pizza makers to determine the world’s best pizza maker, at Pizza Expo in Las Vegas this week. While you await the announcement of who will be crowned Pizza Maker of the Year later thisMore »

What’s Hot? Pizzeria Trends for 2015

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  Pizza industry experts weigh in on modern pizzeria trends   If you’re like many pizzeria operators, you might find yourself stuck in the pepperoni rut. Sure, the ingredient is the industry’s top seller, but how do you get your customers interested in more than just a traditional pizza? There’s a fine line between enticingMore »

Managing Part-timers

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Hiring, scheduling and retaining a predominantly part-time staff Are your part-time employees as productive, reliable and loyal as your full-timers? With so many workers holding down multiple jobs, younger employees balancing work and school and the economy making it tough to provide full-time benefits, a predominantly part-time staff is often a pizzeria’s best bet. “TheMore »

Cash Transactions: Way to Pay

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Is there still room for cash handling in a plastic world? In today’s tech-charged payment society, cash may no longer be king, but the Washingtons, Lincolns and Jacksons haven’t exactly been overthrown, either. According to a 2014 retail point-of-sale report from Javelin Strategy & Research, cash accounted for 20 percent ($788 billion) of POS transactionsMore »