A brazen black bear with a late-night hankering for supreme pizza surprised a Montana resident last week, and it’s not the first time the animal has eluded capture.

According to the Huffington Post, “One of the best pizza joints in the city may have to close its doors.”

In 1959, Mary Fazio wisely took this casual advice from a friend: “You make such good pizza; you should open a restaurant.†The friend’s husband lent Mary one of his vacation cottages and, with help from her husband and son Toto, she quickly set up Mary’s Pizza Shack (maryspizzashack.com) in Boyes Hot Springs, California, with $600 in savings and the pots and pans from her own kitchen.

According to The Guardian, “Pizza is dangerous. Pizza is beneficial. If you hold either of these opinions, published research agrees with you, especially research in England and Italy.”

According to Nation’s Restaurant News, “Papa John’s International Inc. told investors during an earnings conference call that growing its system of pizza restaurants, both in the United States and abroad, would power sustainable growth, even as its main competitors stir up the segment with aggressive pricing and discounting.”

Delta Air Lines (NYSE: DAL) today announced it will reinvent the customer dining experience at New York’s LaGuardia Airport with the introduction of 13 new food and beverage concepts throughout its main terminal facility beginning this fall. Developed exclusively for Delta by airport restaurateur, OTG Management, the LaGuardia upgrade reinforces Delta’s commitment to customer service and is one of several major investments being made by the airline in New York.

According to Courier-Journal.com, “Papa John’s is through with its $10 any topping, any pizza deal, at least for now.”

According to AZFamily.com, “Everybody’s a critic and, these days, more people are posting their opinions online.”

According to the Wall Street Journal, “Wheat futures’ eight-week rally regained steam on Wednesday by surging 6.7% to above $7.25 a bushel on the Chicago Board of Trade, their highest since September 2008.”

Salads have always been one of the easiest sells and highest-profit menu items in a restaurant, but once customers start to tighten the grip on their wallets, they may also be one of the first menu items to stop moving. However, with the current trends in healthy eating and buying local and fresh produce, salads are not a tough sell if properly marketed. And, with an average food cost percentage of 25 percent, there’s no reason for any restaurant to miss out on these potentially high profits.