Edit ModuleShow Tags
Edit ModuleShow Tags


Edit ModuleShow Tags

ArchiveFeatured Videos

Celebrity Chef Nick Liberato - Restaurant Advice

Pizza TV's Brian Hernandez gets advice on operating a restaurant from celebrity chef Nick Liberato of Spike TV and The Hallmark Channel.

The master plan: How Michael LaMarca strikes the perfect balance between family man and pizza rock star.

The Master Pizza luminary believes no business, no matter how fast it’s growing, should keep a man away from his wife and kids for long.

The Wolf Leads the Pack at U.S. Pizza Team's West Coast Trials (With Video)

The People's Choice Award went to Leah Scurto of Pizza My Heart.
Edit ModuleShow Tags

ArchivesWeb Exclusives

Restaurant Traffic Remained Weak in the Last Quarter, and NPD Group Says It’s the Operators’ Own Fault

Offering “too much price, not enough value,” many restaurants aren’t giving customers what they want, according to one analyst.

The Right Angle: How to Portion Out the Perfect Amount of Pizza Sauce Every Time

No scale is required for this highly effective method of saucing a pizza without adding too much or too little.

With LeBron James On the Team, Blaze Pizza is the Fastest-Growing Restaurant Chain in History


The NBA superstar walked away from a $14 million deal with McDonald’s to focus on Blaze Pizza—and the payoff has been tremendous.

Trump Administration Wants to Make Tip Pooling Legal Again for Restaurants

A rule from the Obama years may finally get laid to rest by the Department of Labor.

Study: Meal Kits Could Pose Serious Threat to Full-Service Restaurants

The new sector combines the culinary experience of dining out with the convenience of delivery—for a much lower cost.
Edit ModuleShow Tags

Archive »SmartMarket

Our Town America: Turning new movers into loyal customers

How does New Mover Marketing vary from typical direct mail? Our Town America has the answer.

Pizzeria operators are turning heads with these signature menu items featuring Caputo cheese

Offering countless diverse types of cheese from around the world, Caputo is an expert in formulating the perfect cheese blend for any application.

Italforni USA ovens provide the best finish you can imagine!

Italforni offers the only fan-less conveyor oven that cooks directly on stone for a high-quality brick-oven bake.

Looking to increase your appetizer sales? Boneless wings are just the thing!

Pierce Chicken offers 5 tips for tapping into the profit-boosting potential of boneless chicken wings.

join us on social media

 

PMQ's Think Tank

 

Consult The Think Tank Forum

The Think Tank is the only pizza industry forum on the Web. Established in 2005, the forum welcomes general discussion about owning and operating a pizzeria. Find answers to all your questions here from your peers in the industry.

Edit ModuleShow Tags

Archive »Recipe of the Month

Recipe of the Month: Pizza Bianca

Polly-O serves up a scrumptious vegetarian pizza topped with ricotta, zucchini slices and asparagus spears.
Edit ModuleShow Tags

Recipe Bank

Exotic Mushroom Shrimp Pizza

Fred Manion, from Lennie’s Brew Pub, Bloomington, IN developed the Exotic Mushroom and Shrimp Pizza. This pizza takes about 10 minutes to cook and is very easy!

Jalapeno, Roasted Corn and Pancetta PIzza

Wood fired pie from Jeff Langfelder of O.G. Wood Fire Food Truck ion Buffalo NY, featuring thinly sliced jalapenos, pancetta and oven roasted corn.

View more recipes »

 

 

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Classifieds

PMQ Classifieds

Jobs, equipment, business opportunities and more.

Edit ModuleShow Tags

Archive »Food & Ingredients

Tea party: How to brew up healthy profits for your beverage menu

Boasting sky-high profit potential, tea is now the second most popular drink ordered in restaurants.

Cashing in on name brands: How using familiar brands in your recipes can help you sell more pizza, appetizers and desserts.

When you offer an Oreo cheesecake or Tabasco hot wings, your guests know what flavors to expect—and are often willing to pay more for it.

Beverage boosters: 6 ways to create a kid-friendly beverage menu for your pizza restaurant

You may already cater to young customers with a kids menu, but have you considered offering beverages designed just for them?
Edit ModuleShow Tags

Archive »Equipment & Technology

Dining in the digital age: It’s getting harder and harder to define what we mean by “eating out.”

A restaurant expert says the next stage of restaurant evolution is happening right now now.

Gadgets and gizmos: Who says you can’t reinvent the (pizza) wheel?

From the RotoPeel to the Giant Pizza Cutter, these kitchen innovations make pizza-making easier—and a lot more fun.

5 ways to fail at email: Avoid these rookie mistakes in your email marketing plan

A strong email campaign can be rocket fuel for your pizza business, but you’ll never get off the ground if you commit these fatal errors.
Edit ModuleShow Tags

Blogs

Pizza Perspective

What's the matter with kids today? Probably the same thing that's the matter with them in any generation. Which is simply that they're a different generation than the previous.

Smart Pizza Marketing

Bruce Irving shares 3 useful Instagram Stories features that you probably never heard of - and can start using in your marketing right away!

NJ Pizza Girls

Cooler weather's coming, and NJ Pizza Girls' Milvian Prieto is in the mood for autumn food! Check out these 5 amazing seasonal pizzas from leading pizzerias in 4 different states!

Pizza Without Borders

Missy Green returns from the HoReCa Architecture and Marketing Workshop in Milan and shares five must-know tips for using restaurant design to increase your sales.

Positively Pizza (sponsored)

Alive & Kickin’ Pizza Crust has been manufacturing custom dough products since 1989. In the Positively Pizza blog, they share insights and tips related to pizza-making, eating and selling pizza.
Edit ModuleShow Tags Edit ModuleShow Tags

Archive »Business & Marketing

Private labeling: Former pizzeria operators roll the dice and take their popular pasta sauce to the next level

The mom-and-pop team behind Mama Giuseppa’s pastas share their journey from pizzeria owners to private labeling entrepreneurs.

The master plan: How Michael LaMarca strikes the perfect balance between family man and pizza rock star.

The Master Pizza luminary believes no business, no matter how fast it’s growing, should keep a man away from his wife and kids for long.

Fighting fraud: How to use your POS to protect yourself against fraudulent credit card chargebacks.

The owner of Tampa’s Precinct Pizza made some fraud-prevention tweaks to his POS system that have saved him thousands of dollars.
Edit ModuleShow Tags

Archive »On The Road

The PMQ staff drops in on Imo’s Pizza, Theo’s Neighborhood Pizza and Parizza, France’s most fabulous pizza show

Next stop: The 2017 NRA Show hosts the Innovation of Fast Casual & Pizza Summit in Chicago.
Edit ModuleShow Tags

Archive »This Week in Pizza

This Week in Pizza | September 12, 2017

This City Is the No. 1 Town for Pizza Lovers—and It’s Not New York (or Chicago)!
Edit ModuleShow TagsEdit ModuleShow Tags

Calendar

  • NAFEM 2019

    2019.02.07

    The NAFEM Show features foodservice equipment and supplies from 500+ manufacturers. At the show, you’ll find: A wide range of...


Show More...
Edit ModuleShow Tags Edit ModuleShow Tags

Pizza Pages

Browse all listings »

Edit ModuleShow Tags