Table of Contents:

Cover Story

Seafood Sets Sale
Learn how introducing seafood in your restaurant can help boost profi ts while giving customers new menu choices.

Features

Mix It Up!
Learn about the marketing, terminology, preparation and equipment involved in off ering mixed drinks. Bonus section: tips on finding the right bartender.

A Big Fish in a Small Town
The winner of The American Pizza Championship shows what it takes to be successful in a small town (winning recipe included!).

Moose's Tooth
This Alaskan pizzeria began hosting small concerts in its parking lot and now draws thousands to its musical events.

Seen Around Town
Is logo merchandise right for your business? Learn how items such as T-shirts, hats and key chains can do your marketing for you.

The Right Mix
Looking for a new dough mixer? Find out the real diff erence between planetary and spiral mixers, and peruse the special buyer's guide.

Columns

New York’s Finest: Calabrese Pizza
Chef Bruno shares his recipe for this favorite from Calabria, Italy.

Accounting for Your Money: Incorporating a Business
Mike Rasmussen from Rasmussen Tax Group weighs the pros and cons of diff erent business entities.

In Lehmann's Terms: Pan and Dough Dilemmas
Tom "The Dough Doctor" Lehmann answers your questions about hunting down pans for personal-size pizzas and getting the right water temperature for dough.

Departments

Healthy Slice: Gluten-Free
PMQ explores gluten-free pizza dough.

Marketing Marvels: Fired-Up Marketing
Washington-based Farrelli's Pizza shows how running a restaurant like a family leads to success.

A Taste of Italy: Pizza Making Advice
Check your dough technique to ensure consistent results (originally published in the May 2007 issue of Pizza&Food magazine).

Slice of the City: Memphis
Join editors Liz Barrett and Tracy Morin as they go walking in Memphis in search of more than barbecue and blue suede shoes.

Time Capsule: Frankie's Pizza
Opened by newlyweds on Valentine's Day more than 50 years ago, Miami's oldest pizzeria continues to be a labor of love.

In Every Issue

Publisher’s Letter

Letters to the Editor