Chocolate, Chaos, and the Rise of a New Tradition There’s something special about Columbus, Ohio. Maybe it’s the crisp fall air, maybe it’s the half-naked Schwarzenegger statue flexing in front of the convention center, usually dusted with snow, or maybe it’s the smell of dough and ambition rising in tandem. Whatever it is, it made the perfect stage for the inaugural 2025 … [Read more...] about Dough or Die in Columbus
Cheer on the USPT as they support one of their own in the Lowcountry. In the pizza industry, competition often grabs the headlines—but behind the scenes, it’s teamwork that makes the dough rise. This September in Charleston, S.C., the inaugural Lowcountry Pizza Fest will debut at The Refinery, and while the pies will be hot, it’s the support among U.S. Pizza Team (USPT) … [Read more...] about A Team Effort: USPT Members Rally for the Lowcountry Pizza Fest
By George Taylor I’ve had this conversation with several of my peers, and it seems we all share a common internal conflict—the battle between the businessperson and the chef that lives within each of us. I’d like to say I know the right answer: Let the businessperson win. That might sound short-sighted, but the truth is, without the businessperson, the chef doesn’t … [Read more...] about Chef vs. Suit: Who Should Win the Tug-of-War in Your Head? George Taylor Has the Answer
By George Taylor, Author, A Pizza My Life In my last article, I discussed how the No. 1 reason that restaurants fail is financial mismanagement. Financial mismanagement can show up in many ways, but the fastest way to lose control of your business is by not knowing your numbers. What Are Your Numbers? Your numbers include everything from revenue to costs … [Read more...] about Know Your Numbers: George Taylor Offers Tips to Avoid Financial Mismanagement of Your Pizzeria
By George Taylor My name is George Taylor, and I am the author of A Pizza My Life. In my book, I began by detailing why our first restaurant ultimately closed. Our pizza shop was open for almost 20 years. While I wouldn’t necessarily call it a failure, in the end, it faced the same fate as many others in the restaurant industry—it closed. I’d like to share a few lessons … [Read more...] about Why Restaurants Fail: A Veteran Operator Shares Some Hard-Earned Lessons in the Pizza Business
