May 2015 Cover

Ham It Up!

With so many varieties of ham, it’s no wonder the meat one of the most popular pizza toppings. Discover more on the fast-casual pizza trend that has swept the nation. We also uncover the EMV liability shift. Relive Pizza Expo 2015 with our wrap up.

RED_swipe_cardLost River

May 18, 2015 |

EMV Uncovered

What restaurants need to know about EMV and the looming liability shift   Take notice, pizzerias, the EMV liability shift deadline looms. This October, restaurants must be equipped to accept EMV cards –– an acronym for Europay, MasterCard and Visa –– or risk financial responsibility for any point-of-sale fraud that occurs in their stores. Unlike…Read More


May 18, 2015 |

Ham It Up!

From country to city — ham joins the ranks of pizza ingredient royalty   Pepperoni and sausage may rule the pizza kingdom, but ham is steadily seeking to dethrone the king and queen of pizza royalty. With its army reserve of varieties ––including styles such as country, city, tavern or picnic, to name a few,…Read More


May 18, 2015 |

Mac’s Pizza Pub, Cincinnati, OH: Big Mac’s

[SlideDeck2 id=39959] Located just a stone’s throw from the University of Cincinnati, Mac’s Pizza Pub certainly has an enviable location. Students love to eat and drink, and many have the disposable income that comes along with college life. But Mac’s doesn’t just rely on location, location, location –– the three-unit company has the awards to…Read More

community marketing

May 18, 2015 |

Respecting the Craft: Small Town, Big Opportunities

I’m sitting in the car driving from Pittsburgh to Akron, Ohio, with Scott Anthony. We are finishing up a whirlwind trip of my book tour. We started in Punxsutawney, then to Altoona, Pittsburgh, Akron, and Columbus. I have toured big cities like New York, San Francisco and Los Angeles with large campaigns and have had…Read More


May 11, 2015 |

The Green Party

Spring is the big start of the year for numerous game-changers for pizza. The early spring enables cold-loving greens like arugula, green garlic, spinach, romaine, ramps, rhubarb, cilantro and sprouts to pop either in farmed fields or on their own in the wild. The warmer weather of late spring brings on the stiffer and hardier…Read More


May 11, 2015 |

Places that Rock: Deluca’s / Calacino’s / The Midway

  DeLuca’s Pizzeria 407 Park Ave., Hot Springs, Arkansas (501) 609-9002 Anthony Valinoti is the man behind Deluca’s.He can often be found hand mixing his Napoletana pizza dough, making pies or mingling with guests. DeLuca’s makes a limited number of pies per day to ensure the highest quality. The pizzeria’s menu is focused on…Read More

maddioscover2Lost River

May 4, 2015 |

Down the Line

Fast-casual Pizza Kitchens Streamline System Execution In March, generational expert Jason Dorsey, the “Gen-Y Guy,” stood before a packed hall of pizzeria operators during his Keynote Address at International Pizza Expo and proclaimed the value of meal customization for Millennial customers, a base on pace to outspend Baby Boomers by 2017. Fast-casual pizza concepts are…Read More

beer, glass

May 1, 2015 |

Man on the Street: Summer Sun, Suds and More

Never have I been more excited for summer in my entire life. After this disgusting mess of a winter season, I plan on maximizing every single moment of sunshine before the sun returns to hibernation. Not unlike any other season, summertime is most perfectly celebrated with pizza — but this time of year offers big…Read More

RED_angry_customerLost River

May 1, 2015 |

In the Customer’s Shoes

Handle difficult customers with care   Getting people in the door is half the battle for a restaurant. Then it is up to you and your team to guarantee a great dining experience. Despite your best efforts, there will be disgruntled customers. Sometimes there’s a valid reason –– slow service, for example — but some people…Read More

RED_6542_Mindy&ChristianLost River

May 1, 2015 |

Strong’s Brick Oven Pizzeria, Newport, KY: Coming on Strong

[SlideDeck2 id=39991] In this industry, there are two kinds of operators –– those with experience who enter the industry tentatively and those who jump in with both feet first. Christian and Mindy Strong fall into the former category. The two worked for a large regional chain in the Cincinnati area before striking out on their own…Read More

maddioscover2Lost River

May 1, 2015 |

Fast + Casual

The movement has legs, and here’s why   The race to find success in the fast casual pizza category has turned into an all-out sprint as large and small companies alike look to leave their marks on the rapidly developing segment. The model, proven so successful in other dining niches — namely sandwiches and Mexican…Read More

tip, cash, table

May 1, 2015 |

In Too Deep

How to avoid unwanted attention by the Department of Labor   There’s good attention and then there’s bad attention, and getting noticed by the Department of Labor falls under the latter category, which is why most smart pizzeria operators take pains to stay on the right side of this government agency. But despite the best…Read More

pretzel, bread stick, recipe, baker's percentage

May 1, 2015 |

Trending Recipe: Soft Pretzel Breadsticks

Pretzel bread is red hot right now. Serve with either hot mustard or beer cheese for dipping and watch your appetizer sales increase once your customers get a taste of this on-trend menu item. This recipe comes from our very own Dough Doctor, Tom Lehmann. Like nearly all of Tom’s recipes, it is formatted in…Read More

May 1, 2015 |

2015 Distributor Directory

Your guide to the pizza industry’s leading distributors A A-Z Restaurant Equipment Co. 3804 Brickton Rd.. Princeton, MN 55371 Phone: 763-389-4345 Fax: 763-389-5787 E-mail: Web site: Established: 1974 Product lines: Bakers Pride, Blodgett, Lincoln Impinger, Somerset, Colburne, ACME, etc. Service area: 11 Pizza-related business %: 30% Online ordering offered: yes Pizza-related items sold:…Read More