Archive »Featured Videos

Pizza 360 - Pizza: A Slice of American History

Join PMQ as we chat with Liz Barrett about her new book Pizza: A Slice of American History that just hit bookshelves. Learn more at

Cooking with PMQ: How to make and sell appetizers

Get tips from the PMQ Kitchen on how to increase your bottom line using easy to make appetizers.

Pizza 360 - Menu Engineering with Gregg Rapp

Refine your menu to maximize profit

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Think Tank Forum

I've got elephant snot. Help with EDGE oven timing and temp.

draft beer

Bringing in own Beer...


The Pizza Insider

The Pizza Insider gives you the inside scoop on the latest trends, marketing tactics and technology so that you're always one step ahead of the competition!

Slice of Life

PMQ's social media director keeps you current on what's trending and hot in the world of social media and pizza.

Pizza Without Borders

From PMQ's international headquarters in Paris, Missy Green provides weekly reports on pizza events, trends and curiosities from Europe and around the world.

Archive »SmartMarket

SmartMarket: Industry leaders share insights and expertise to help you sell more pizza.

Tyson Foods explores the flatbread phenomenon—and how its Bonici products can help pizzeria operators develop new, exciting and on-trend menu concepts.

Archive »Recipe of the Month

Recipe of the Month: Chicken Bacon Ranch Pizza

When a pizza recipe combines chicken, bacon and Ranch dressing, how could you possibly go wrong?

Recipe Bank

Pineapple Pepper Olive Pizza


A taste of the Adriatic Sea, complete with sardines!

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Archive »Food & Ingredients

Appetizers: Get smarter with your starters and boost your sales

If you raised your appetizer sales by only 10% this year, imagine how that would affect your bottom line. Here are six ways to do it.

Suffering from sub-par pizza? It may be time to take a second look at your flour

Three industry experts explain how the flour you use in your recipes affects the pizza you serve.

High-flying wings

Slathered in sauce and bursting with flavor, hot wings still set sales ablaze in pizzerias.

Archive »Equipment & Technology

Adding a deep fryer to your pizzeria kitchen creates new moneymaking possibilities.

A deep fryer can light up your menu with classic crowd-pleasers and creative new combinations.

Leading pizza makers share tips for creating perfect pies with wood- and coal-fired ovens

Check out these expert tips and learn how wood- and coal-fired pizza ovens provide a strong marketing advantage to pizzerias.

An expert offers suggestions for tapping into the power of Yelp.

Love them or hate them, crowdsourced reviews are here to stay, and pizzeria operators must learn to live with them—and capitalize on them.


  • Sial 2014


    The world's major agri-food event, SIAL Paris with feature more than 6,000 exhibitors and 150,000 high profile visitors, including the TOP French...

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