Food & Ingredients

The Chef’s Corner: Brittany Saxton, Six Hundred Downtown

Bellefontaine, Ohio: If you don’t pronounce it “Bell-Fountain,” you have already outed yourself as a tourist. Home of America’s shortest street, McKinley Street (only 20 feet long), and Campbell Hill, the highest point in Ohio, Bellefontaine holds some impressive records. So does Brittany Saxton, the owner of Six Hundred … More

Food & Ingredients

Pizza Styles: Best of the Southwest

    Pratt Morales only incorporated pizza into his menu about 12 years ago. From the high plains and stunning red-rock deserts to the Grand Canyon, the American Southwest has more than its share of natural wonders. One of them is named Pratt Morales. The energetic, ever-smiling owner of … More

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Chef’s Corner: Anthony Spina-O4W Pizza

Atlanta is known as the home of the Martin Luther King Jr. National Historical Park, Coca-Cola’s headquarters, the Falcons and the Braves, and The Walking Dead TV series. This beautiful Southern peach of a city comes with a lot of character in both its citizens and lingo. Terms like … More

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How to Build a Private-Label Food Business

U.S. Pizza Team premiere member Lenny Rago, co-owner of Panino’s Pizza in Chicago, has been around the competition circuit for quite a while. Competing and winning both domestically and abroad, he knows how people think of pizzas and ingredients. Which is probably why he and his partners at Panino’s … More

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Old Forge-Style Pizza is a Cut Above

    It takes hubris for a little town of 8,300 to call itself the “pizza capital of the world,” but pizzeria owners in Old Forge, Pennsylvania, know exactly what they’re doing. They’ve got their own pizza style, a rare sense of community and camaraderie, and a firm belief … More

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Pizza Sports Make a Splash on ESPN3

    David Whisker might not throw a 90-m.p.h. fastball, but sports fans around the country know him as a box-folding speed demon—thanks to the U.S. Pizza Team’s (USPT) history-making debut on ESPN3 in January. They also watched world-champion contender Scott Volpe spin a pair of doughs in a … More

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Keep Things Cool This Summer With Frozen Treats

Looking for a way to help your customers beat the heat this season while fanning the flames of your profits? Look no further than frozen desserts. They make for an irresistible pairing with pizza: shareable, family-friendly, and endlessly customizable. Even better, they help add incremental sales that can significantly … More

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Tips from the Team: Serving Up the Suds

Sean Dempsey has been a member of the U.S. Pizza Team since 2017. He opened Dempsey’s Brew Pub and Restaurant in Watertown, South Dakota, in 1999 and added pizzas to the menu in 2003. But Dempsey got serious about the pizza making craft in 2014. Since then, his restaurant … More

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Adding Deli Sandwiches Can Kick Up Your Pizzeria's Sales

Deli sandwiches aren’t a terribly different animal than pizza; they both rely on a bread base and can be topped or filled with essentially any ingredients. But, thanks to their different formats, sandwiches can exponentially diversify a menu. They give customers more choice, generally take less time to serve … More

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Paying Your Pizzeria's Employees Well Can Yield Big Dividends

Paulie Giannone was a middle-aged, ex-IT professional when he started Paulie Gee’s in Brooklyn’s Green Point neighborhood in 2010. The concept quickly found success and expanded to Miami, Baltimore and Columbus, Ohio. When the native New Yorker was ready to move into that other pizza capital, he tapped another … More