It’s a hot debate whether grilled pizza began in Memphis or Rhode Island. Some say, owners Johanne Killeen and George Germon served the first at Al Forno restaurant in Providence, RI. Others swear it was Coletta’s in Memphis.

Whether Northern roots or Southern, what is true is that the flavor and smokiness from grilling pizza on real charcoal cannot be beat. If you then add pepperoni on the pizza, you will double the smoky flavor of both the pizza and the pepperoni. Fire roasted bacon will also add tremendous flavor and a bacon-goodness smell to your restaurant. (more…)

When people picture the perfect pizza, they might imagine a deep-dish Chicago slice covered in various meats, a thin crust Margherita slice straight out of Italy, or a massive folded-over slice of Brooklyn pie. Regardless of personal preference over the ideal pizza, most consumers can agree that they’d appreciate their slice to contain quality ingredients. Which for today’s pizza lovers means natural or organic ingredients.

European consumers have always associated fresh and natural with quality; Americans are slowly learning as demand for organic products has skyrocketed in recent years. Organic food sales reached $47 billion in 2016, an increase of 8.4 percent over the previous year. Although organic food sales account for about five percent of the total U.S. food sales, the growth is very different from the stagnant 0.6 percent growth rate for the overall food market.  Recent studies indicate the market for organic foods will rise to $320 billion by 2025. (more…)

Beer and pizza are the natural pairing served in pizzerias throughout the world. With the growing popularity of craft beers, there are even more reasons to enjoy a cold brew with any variety of pizza. But beer isn’t the only pizza-friendly drink option. For those who aren’t leveraging creative vino options as a revenue stream, it might be time to consider expanding your wine program.

With the U.S. now the no. 1 wine consuming nation in the world, restaurants can reach out to new customers, especially women, who represent nearly 60 percent of the total wine consumption. Pizzerias don’t need an extensive wine list, rather a well-chosen selection of whites, reds and pinks to serve with popular pizza types. (more…)

Technology is growing exponentially, morphing the restaurant industry and more specifically, changing the way in which customers order their food.

The rise of fast-casual dining and popularity of online ordering has placed greater emphasis on the initial customer interaction – the process of viewing the menu offerings and selecting a meal. For years, restaurants placed more emphasis in the kitchen and less on the other side of the counter. Today’s diners want control, quality, speed – the whole enchilada. As a result, restaurants are looking at new ways to provide this efficient, balanced experience. (more…)

Iceland’s President – Ban Pineapple As Pizza Topping