This Week in Pizza | March 1, 2017

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The restaurant industry is experiencing “the most significant drop in total U.S. restaurant counts since the recession,” according to research firm The NPD Group. As of September 30, 2016, America’s restaurant count dropped by 2 percent from the previous year to 620,807 units. Meanwhile, a Reuters/Ipsos poll finds one-third of adults are eating out less frequently than three months ago. With traffic flat and lunch visits also going down, owners “need to heed the changing dynamics and adjust their strategies accordingly,” an expert warns.

Do these dismal numbers signal a restaurant recession? Find out more at


The 5 Key Traits Shared by Successful Pizza Operators

Pizza marketing consultant and podcaster Bruce Irving has interviewed hundreds of successful restaurateurs and found they all have a few things in common. Topping the list is a passion for what they do—not necessarily for making money but for the craft of pizza making and managing a restaurant. They’re so passionate, they “aren’t afraid to make a call or send emails asking the pros they respect for help or posing a question”—and they’re always ready to try something different.

Read the details on what makes a successful operator at




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Pizzeria Partners with Potters to Plate Their Pies

When the owners of Betulla Burning made a commitment to being “as local as possible,” they weren’t just talking about the menu. The Neapolitan-style pizza shop, which opened last December in Prince George, British Columbia, has teamed up with a pair of potters to serve its pies in crockery handmade with clay from the nearby Fraser River and fired in a specially designed soda-fueled kiln. The unique partnership landed Betulla Burning in a major feature story in the Prince George Citizen and creates buzz and good will throughout the community.

What’s a “kiln dragon”? Find out at




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