This Week in Pizza | May 10, 2017




PMQ, Inc. The pizza industry's #1 business media source.
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Today’s restaurant customers, especially younger ones, don’t want to get stuck in a rut. That’s why more pizza leaders are adding new entries to Grandma’s recipe book, moving beyond pepperoni and mushrooms and getting wildly creative. In New Jersey, for example, Tony Boloney’s Taco Pizza landed owner Mike Hauke on Live with Kelly and earned a shoutout on The Late Show with Seth Meyers. Milvian Prieto of NJ Pizza Girls has surveyed the industry and found five more game-changing pizza innovations to shake you out of your rut.

Learn about the Middle East-inspired Shakshuka at PMQ.com.

 
 

Employee Bullying Can Do Serious Damage to Your Bottom Line

About 25% of all workplaces have instances of bullying, and the number may be higher since the problem often goes unreported. Restaurants are breeding grounds for bullies, resulting in anxious and depressed employees, poor service and increases in health insurance costs and workers comp claims. To avoid increased expenses and liability, pizzeria owners must be vigilant and put an anti-bullying policy and reporting procedure in place.

Read more about how workplace bullying can cost you money at PMQ.com.

 
 

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How to Save Up to $750 a Month (Sponsored)

PizzaCloud has one primary business: to help Pizza restaurants lower their phone bills and increase sales through improved phone handling, new features, advanced reporting and cellular backup Internet. 

Find out more at www.pizzacloud.net.

 
 

Saying No to Dough

To craft his new gluten-free, no-carb pizza, Vito Iacopelli, owner of Prova in West Hollywood, California, just said no to dough. He invented a cheese pizza with a crust that’s also made entirely of cheese—specifically fresh mozzarella curds, which he mixes and stretches in a bowl of hot water, forms into a ball and then flattens into a crust-like disc. “The giant flattened round of cheese makes for an excellent pizza base, allowing the flavors of the other toppings to shine,” writes an L.A. Times reporter.

Read more about this innovative all-cheese pie at PMQ.com.

 
 
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