From ghost kitchens to foodbots and modular pizzerias with smaller footprints, technology and innovation will redefine, reshape and resize tomorrow’s pizzeria.
Janet Duran has dreamed of running her own pizzeria since she was young—very young. We’re talking six or seven years old. When her dream finally came true in June, the timing wasn’t exactly perfect, with the coronavirus running rampant in Texas and many restaurateurs struggling to keep their doors open. … More