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Chef John Gutekanst of @AvalanchePizza​ wants you to think outside the ... leaf when it comes to fresh greens. http://ow.ly/Nid9S
Greens can play a big role on your pizza sales. The early spring enables cold-loving greens like arugula, green garlic, spinach, romaine, ramps, rhubarb, cilantro and sprouts. Late spring brings garlic scapes, kale, chard, radicchio, endive and nasturtium.
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Five seconds and an emoji will get you an @DominosPizza​ order. http://ow.ly/MWuKq
Beginning May 20, ordering from Domino’s Pizza will be as easy as a tweet. Frequent customers will able to simply send a pizza emoji
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Industry research firm Technomic finds the fast-casual segment is still on the rise and shows no signs of slowing. http://ow.ly/MNo7b
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Editor in Chief Jeremy W. says even the most experienced of operators should avoid complacency. http://ow.ly/Moy9t
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What's your best inexpensive check booster? http://ow.ly/Mfliw
Increase check averages with menu add-ons like appetizers and side dishes. Chef Jeffrey offers menu-boosting ideas.
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Which cold treats do you offer?
A. Ice cream
B. Gelato
C. Italian ice
D. Frozen drinks
E. All of the above
F. None
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Have them in circles
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Editor-in-Chief Jeremy White takes a look at why fast-casual #pizza isn't just a passing fad. http://ow.ly/N5AqJ
The race to find success in the fast casual pizza category has turned into an all-out sprint as large and small companies alike look to leave their marks on the rapidly developing segment.
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2014 #PizzaExpo​ Keynote Speaker @RobertIrvine surprised Tornatore's Pizzeria​ with a Restaurant:Impossible mission unlike any other. http://ow.ly/MU0Nn
Find out how Tornatore's Pizzeria is doing after its transformation on Food Network's Restaurant: Impossible.
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There's been a lot of talk about the necessity to accept EMV cards by October. Do you know what this means for your business? http://ow.ly/MCaT1
Take notice, pizzerias, the EMV liability shift deadline looms. This October, restaurants must be equipped to accept EMV cards –– an acronym for Europay, MasterCard and Visa –– or risk financial responsibility for any point-of-sale fraud that occurs in their stores.
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Flatbreads and salad come together in this recipe for Reginelli's Pizzeria​. http://ow.ly/MhiY6
Courtesy of Darryl Reginelli Reginelli's Pizza, New Orleans, LA
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The May issue will soon hit your mailbox! Thanks to @GarageBar Lou for hosting this month's gorgeous cover shoot.
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How minimum-wage increases could affect your pizzeria: http://ow.ly/LKkLD
How will minimum-wage increases affect pizzeria operations?
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Pizza Today is the No. 1 trade publication for pizzeria operators.
Introduction
Pizza Today has been serving the pizzeria industry for three decades. We provide real-time business solutions, recipes, management tips and information from the nation's top restaurant owners.