Exposed

2012 July: Exposed

Exposed ceilings present pros and cons for operators In his new hip restaurant where seasonal artisanal pizzas are delivered from a wood-burning oven, Mike Isabella wanted just one thing: exposure. Isabella, who appeared on season six of Bravo’s “Top Chef” in 2009, opened Graffiato in June 2011, in the Chinatown section of Washington, D.C. HeMore »

Ask Big Dave: The Artisan Movement

2012 July: Ask Big Dave

Q: What’s up with the whole ‘Artisan’ pizza movement? Sarah Matchell Des Moines, Iowa via Twitter A: In my entire lifetime of living in the world of pizza, I cannot remember a time like the present. Our industry is in the middle of a revolution. From coast to coast and around the world, cutting edgeMore »

Succulent Scampi

2012 July: Succulent Scampi

Elevate menus with this easy-to-prepare add-on According to John F. Mariani’s Encyclopedia of American Food and Drink, scampi is a Venetian term that dates back to the 1920s. It refers to shrimp cooked in butter, white wine and lemon juice –– but a small lobster or prawn is preferred. Shrimp scampi first became popular afterMore »

2012 July: In the Zone

2012 July: In the Zone

Calzones are the perfect menu item to help stretch your ingredients while increasing the versatility of your menu. Calzones have been around for decades, and thinking outside the box (or semi-circle in this case) can yield some outrageous calzones that will keep your customers craving these hand-held creations. The options are practically limitless. A calzoneMore »

Pizzeria Rustica, Colorado Springs, CO — A study in perfection

2012 July: Il Pizzaiolo: Pizzeria Rustica

Some people were born into pizza making; others hone the craft through blood, sweat and tears. For retired Air Force Colonel Dave Brackett, opening a pizzeria offered a creative outlet for the lifelong amateur chef and a source of income after his 31-year military career ended. He modeled Pizzeria Rustica after the Old World trattoriasMore »

2012 July: Motor City Magic

2012 July: Motor City Magic

When it comes to pizza, what do three major Midwest cities — Detroit, Chicago and St. Louis –– have in common? They each have a unique and especially delicious style of pizza. While Chicago’s deep-dish and St. Louis’s Provel cheese-topped pizzas need no introduction, what exactly is Detroit-Style pizza? Let me explain in as simpleMore »

Cash Only

2012 July: Cash Only

Keep yourself out of IRS trouble No business is more vulnerable than a cash only business. Record- keeping is often sparse. Every day, there are hundreds of transactions that can’t be traced. The lure of taking money out of the till is great. Unless the company maintains a series of checks and controls, there’s littleMore »

Borriello Brothers, Colorado Springs, CO — Rocky Mountain High

2012 July: Il Pizzaiolo: Borriello Brothers

Local chain brings taste of Big Apple to Colorado Springs Sitting down with the senior management team at Colorado-based Borriello Brothers is like sitting down with family. Several pizzas flank the table, everybody’s got a plate and no one’s shy about digging in. And that’s precisely how they run their nine-store operation: it’s all-hands onMore »