Latest From Dave Miyares

Why Creating a Pizzeria Experience, Like La Picea in Italy, Is the Best Marketing Strategy

He Wants To Own 250 Papa Johns Stores By 2030. He’s More Than Halfway There

Construction Problems Spell Doom for 37-Year-Old Pizzeria That Survived Great Recession, Pandemic

AVPN and VPN: Learning the Hard and Fast Rules of Authentic Neapolitan Pizza

Why Italian Cuisine Is Set to Be Named a Global Cultural Treasure by UNESCO

Higher Ticket Averages or Bust! How Upselling Could Save Your Business in 2026

How to Get Your Pizzeria’s Food Costs Under Control for the Coming Year

Miracle on 31st Street: Chicago Pizzeria to Give Away 5,000 Pies to People in Need

Merry Christmas, Ya Filthy Animal! Two Pizzerias Offer Separate but Similar ‘Home Alone’ Promos

Domino’s Celebrates 65th Birthday With Fan-Favorite Dessert Giveaway

Mellow Mushroom Has Growth Aspirations. He Was Hired to Manifest Them.

Show Up Without Showing Off: A Pizzeria Marketing Playbook for Introverts

All Roads Lead to Roman-Style Pizza: Leo Spizzirri, Vitangelo Recchia Offer Master Class in January

$20,000 Crisis Forces Pizza Truck to Close in Devastating Setback

Collard Greens on a Pizza? How a Southern-Style—and Slightly Weird—Classic Sets One Pizzeria Apart

Brooklyn A-Lister Claims the Highest Spot for the U.S. in 50 Top Pizza’s Final Awards for 2025