Customers are restaurants’ biggest allies and their harshest critics. They are not shy about expressing their joy, concern or displeasure with an eating establishment. The wilting plant in the corner, the dust on the ceiling fan or the empty paper ...

When CiCi’s Pizza Buffet opened its doors 27 years ago, the concept of an array of pizzas offered all at once and not custom-built seemed novel and a bit risky. “It was not something that was normally done,” says CiCi’s President Craig Moore....

Dark dining, a trend where you eat in complete darkness, was introduced both in the United States and abroad about three years ago, but it never caught on. That’s because the right lighting enhances the dining experience, helps the staff, creates a...

My heart sank as I reached the front door, only to realize that the worst was true. The usual line was nonexistent; the lights inside were dim and the front gates were down. My only clue was a small yellow notice on the front door. Apparently the New...

Q: I’m ready to do it, Dave. After attending International Pizza Expo and reading the magazine for a year now, I feel like I’m learning what it will take to succeed with my own pizza shop. I’m scared to death. Should I be? Phil Cross Pittsburgh...

After my fifth sub-$1 tip, I decided to stop keeping track altogether. I wasn’t doing this for the money, but if I were I would have been horribly disappointed. I was delivering pizzas for one of the Big Three national chains. Despite being a huge ...

When restaurants get lax on ice machine cleaning, the results can be chilling — from a failed health inspection to gross news headlines about black mold clogging an ice machine at a local eatery to, in the worse-case scenario, sick customers. Exper...

As someone with celiac disease, I have certain red flags that I always look for when I dine out. And it all begins with the front of the house. Restaurants across the U.S. are introducing gluten-free options at a rapid pace. This new menu trend is es...

When it comes to tableside pizza presentation, it’s easy to leave it and forget it. But serving pizza is an opportunity to add drama and a hands-on personal touch to the dining experience. Presentation styles and pizza stands vary widely: from the ...

“Just say, ‘Yes,’” is the advice veteran pizzeria operator Jeff Cohen lends to handling customer complaints. Cohen, who opened Pizza Loft in Davie, Florida in 1975, applies a giving mentality to his shop. In fact, when customers walk in, they...

A solid carpet care plan is essential, experts say, to keeping carpet looking good, particularly in a busy restaurant setting. There is guidance out there to help you find the right equipment and people. The Carpet and Rug Institute and the Institute...

Recently I dropped in on a wine and cheese festival in Wisconsin. Several cheese producers were exhibiting their wares, so (naturally) I did some sampling, and chatted a bit with those manning the booths. I asked about a particular pizza cheese that ...