This Week in Pizza | July 26, 2017


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After six years of federal restrictions on tip pooling at restaurants, President Trump’s Labor Department is taking a second look at the Obama-era rules. A proposed regulatory change would legalize tip pooling for restaurants that pay the full minimum wage to tipped employees, such as servers and bartenders. But even if the rule gets changed, the NRA still wants its day in court over the issue.

Find out how the Trump administration wants to help restaurant owners at PMQ.com.

Is It Time to Give Your Pizzeria a Makeover?

Larger brands refresh their stores every seven years or so. As an independent operator, you need to keep your concept fresh and exciting, too. Mike Rasmussen asks the questions you need to ask yourself to decide if it’s time to give your pizzeria a makeover.

Adopting the latest technologies is a key step. Read more at PMQ.com.

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Are You Proofing Your Dough Balls Correctly? (Sponsored)

Your pizza crust is what your patrons remember, so it’s important that it is executed correctly. Make sure you are maintaining consistency by reviewing AK Crust’s reference guide on How to Achieve Perfectly Proofed Pizza Dough. This quick read will help you confirm your staff is taking the right steps every time.

Check out this handy reference guide now.

Raising “Kneaded Dough” for the SPCA

Like a loyal dog, Pizzeria Locale is the best friend SPCA Cincinnati could ask for. Two Pizzeria Locale restaurants in that city ran the “Kneaded Dough” promo last week, in which customers mentioned SPCA Cincinnati while placing their order and 50% of their order was donated to the nonprofit.

Read more about the promo at PMQ.com.

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