April 2020 Archives - PMQ Pizza Magazine
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April 2020

Marketing

The Iron Lady: How Donatella Arpaia Plans to Turn Prova Pizzabar into a National Brand

From struggling restaurateur to celebrity chef, Donatella Arpaia is a self-made success. Can she make Prova Pizzabar as famous as she is?

Food & Ingredients

Gianni Gallucci: The Secrets of Gluten-Free Neapolitan-Style Pizza

Gallucci works on his gluten-free dough at the U.S. Pizza Team’s Midwest U.S. Pizza Cup in … More

Food & Ingredients

In Lehmann’s Terms: How to Choose a Cutting Surface

Q: Do you have any suggestions about the best type of cutting top we should use … More

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New Pizzeria Products and Equipment for April 2020

Grande Awaken your salads, appetizers and pizzas with Grande Shaved Parmesan, a taste that keeps customers … More

Marketing

Adding a Grab-and-Go Section to Your Pizza Restaurant

As customers seek more take-home options during the pandemic, now's the time to explore the grab-and-go market at your pizzeria.

Pizza News

Eye on the Chains: How Papa John’s Aims to “Conquer Lunch”

Papa John’s Aims to “Conquer Lunch”  Papa John’s has introduced a new flatbread offering, called the … More

Food & Ingredients

Meat-Free Marketing: Why Plant-Based Proteins Are a Must-Have for Pizzerias

Pizza chefs are increasingly tapping into the impressive versatility of plant-based alternatives, from house-made varieties to vegan meats from Burke.

Technology

Fire in the Hole! Warming Up to Wood-Fired Ovens

From the beginning, pizza was meant to be cooked in a wood-fired oven—and there’s a good … More

Marketing

Why Third-Party Delivery Is So Controversial in the Pizza Industry

By Tracy Morin Call it customer laziness, the desire for home comforts, or simply an income-driven … More

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