Louie Suljovic and his father, Cazim Suljovic, rushed to the rescue of an older Asian woman being attacked by thugs outside Louie's Pizza in Queens, N.Y.
A vegetarian, the chef de cuisine at Uchi Dallas creates protein dishes with the skill and deftness of the top meat-eating chefs.
Vito's Slices and Ices has tapped into the vegan pizza market with a plant-based cheese created by New Yorkers Kobi and Abev Regev.
Oath Pizza is modernizing its branding approach while maintaining its identity and steering clear of industry trends and fads.
The pepperoni-and-jalapeños pie was a tad too spicy for the president, but Pizzeria Gusto will still name it in his honor.
Shaw, who ascended to Blaze's top post in 2019, is one of the “25 most influential women in foodservice," but female CEOs are still rare in restaurant chains.
Paranormal Pizza Co. goes for a "spooky" vibe with pies named for Mulder, Scully and other iconic characters from the classic sci-fi TV show.
Army veteran Terry Boesch has only owned Whitewright Pizza since November, but he's already making it a household name in North Texas.
Your pizzeria's servers can use visual cues to increase check averages, boost tips and improve the guest experience.
A veteran WPC judge explains how points are given for the competition’s most elusive scoring category: preparation at the oven.
Listed for $889,900, Pirate Pizza Co. is a “live/work float home,” with the business on the main floor and living quarters upstairs.
The cell or crumb structure will have the greatest impact on the textural and chewable properties of your pizza.