Your oven, pizza station, divider, rounder and mixer are key to running your pizzeria, so do your homework before you buy.
Editor’s note: This article originally appeared in the November 2016 issue of PMQ Pizza Magazine. We republish it today because it’s still chockful of good advice. By Steve Green, PMQ Publisher A former tobacconist and brewer turned dough wholesaler and pizzaiolo, William “Billy” Manzo Jr. knows his way around human … More
It’s time to try some creative strategies to get customers off their couches and walking through your pizza restaurant’s doors again. For starters, think about partnering with local nonprofits and cross-marketing with other businesses in your area. Related: Creating the best takeout experience for your customers By Billy Manzo Gas … More
Do you want to be famous on social media, or do you want to run a successful pizzeria? They’re not one and the same. Social media should be about connections and community, not a mirror, says pizza guru Billy Manzo. Related: 7 tips for marketing your pizzeria on YouTube By Billy … More
It takes more than 00 flour to do Neapolitan-style pizza the right way, says the owner of Federal Hill Pizza. You need to make sure you understand the flour you’re using as well as the intricacies of your pizza oven. Related: By Billy Manzo Jr., Photos by ERB Photography I have … More