News

This Week in Pizza October 28
 

The National Restaurant Association (NRA) has filed a petition claiming New York's minimum wage increase for fast-food restaurant workers is Governor Andrew Cuomo’s way of dodging constitutional separation of powers. Eater.com reports the NRA is asking New York's Industrial Board of Appeals to throw out an order from the state's Department of Labor that incrementally hikes fast-food workers’ minimum pay from $8.75 to $15 an hour by July 2021. New York's labor commission approved the increase after Gov. Cuomo went around the state legislature and convened a May panel that recommended the wage hike. The raise applies to workers at fast-food chains with more than 30 locations. The NRA's 26-page appeal calls Cuomo's actions "blatant executive overreach.”

Will the battle over fast-food wage hikes end up in court? Read more at PMQ.com.

 
 

Behind the Pizza Peel—Roberto Caporuscio

The famed pizzaiolo owns two New York City high-end restaurants and is proud to follow the 300-year-old Neapolitan tradition of pizza crafting.

The Pizza Insider profiles this 55-year-old New York pizza master.

 

Get the latest news from PMQ, including pizza tips, U.S. Pizza Team news, subscription and renewal information, and breaking news.
TEXT PMQ TO 662-269-6193 TO JOIN.
 
 

Whole Lotta Love For Your Pie Guy

The Groupon U.S. Pizza Team’s newest member is a pizza entrepreneur who pioneered the fast-casual pizza concept when he founded Your Pie after an inspiring honeymoon trip to Italy.

Read what Led Zeppelin has to do with Drew French’s stairway to pizza heaven.

 
 

PizzaTV: ‘Daddio’ Comes Home

PizzaTV’s “Adventures in Pizza” crew followed—and filmed—pizza entrepreneur and Think Tank Forum leader Richard “Daddio” Ames from Denver to the Grand Mesa during his Colorado pizza journey.

Watch Daddio’s touching homecoming on Pizza TV.

 
 

Dudley Dough Does Right, Rocks Roxbury

A new Boston-area pizzeria that opened Oct. 22 promotes "Pizza With Purpose" as its business model. Dudley Dough, owned by the Haley House nonprofit organization, heavily promotes its business model offering full-time employees a living wage along with profit sharing. Detailed in its website, the Roxbury pizzeria’s economic justice commitment is combined with locally sourced ingredients, craft beer and ice cream. Boston.com recently profiled the pizzeria, which offers pies crafted on locally sourced dough topped with vegetables picked from the nearby Thornton community garden. Patrons also enjoy exclusive, specialty chocolate marshmallow ice cream called “Roxbury Puddingstone” and locally brewed craft beer and tea. Through its progressive pay policies, owner Luther Pinkney says Dudley Dough hopes to set an example in upgrading living conditions for inner-city employees who would otherwise have to work multiple jobs. "It's a social experiment of sorts," he says.

Read how Dudley Dough does right for its neighbors and employees on PMQ.com.

 

Here's your 2016 PMQ Pizza Magazine
Media Kit…Let's get planning!
 
Interested in advertising? Click here.
 

VIP Links

 
 

Find us on Social Media!