DNAinfo.com reports, “Ask devotees of the original Ray’s Pizza what makes a perfect slice, and you’ll get any number of answers: just enough oil; a ridge of oven-fresh dough; or a rich, creamy layer of cheese. The city may be full of imitators, they say, but there’s nothing like the original. ‘You come down here and it’s hot out of the oven, and the cheese is really creamy,’ said Randy Warshaw, 27, who lives on the Lower East Side. ‘The other chains are exactly that—chains.'”

SPIN! Neapolitan Pizza, James Beard Award-winning Chef Michael Smith, and Cellar Rat Wine Merchants are joining forces to benefit Harvesters: the Community Food Network. On four Tuesdays in November, the collaboration of friends will present “Tour d’ Italia” pizza and wine flight dinners. Each week will feature four wines from a different Italian wine region along with a specially created four-course meal.

NYTimes.com reports, “Breakfast meetings, perhaps, are best suited to Hollywood types, people who pitch and spin even before the first coffee. When I found myself in San Francisco early this month along with Nancy Silverton, the esteemed founder of La Brea Bakery and the restaurant Campanile in Los Angeles, the only time we could get together was for breakfast. Ms. Silverton, who now owns two of Los Angeles’s most popular restaurants, Osteria Mozza and Pizzeria Mozza, with Mario Batali and Joe Bastianich.”

WestWord.com reports, “When the Kitchen [Next Door] opened in Boulder earlier this year, it didn’t have a single bottle of wine on the beverage list.”

A quirky structure and environment makes business run smoothly for this two-person pizza shop in the Chicago suburbs.

With five units in New Jersey, TJ’s Pizzeria Cafe is making a difference in several communities—one fundraiser at a time.

Your business transactions, marketing practices and vision for growth all affect which point of sale system is worth the investment.