Slice, a premier mobile app for ordering pizza, announced partnerships with Bertucci’s Brick Oven Pizza & Pasta and Buca di Beppo, two of the nation’s top pizzeria chains. To celebrate the launch, pizza lovers can enjoy 10 percent off their first order from Bertucci’s or Buca di Beppo on the Slice app with code BERTBUCA, from now until July 15th, 2019.
When it comes to menuing ingredients, Italian restaurant operators have a wealth of options at their disposal, from cured meats and delectable cheeses to rich sauces and artisan oils to signature wines and other beverages.
Of all the challenges faced by operators, interviewing and hiring new employees is one of the biggest headaches. In 2017, TDn2K’s People Report showed voluntary turnover across the restaurant industry had reached 70 percent—a 10-year high—and Italian brands have been no exception.
Patrons of any restaurant, whether it’s pizza, fast casual, or fine-dining, expect a few things in exchange for their loyalty and their dollars. First, tasty food. Second, attentive service. Third, WiFi.
Dominic is making good money with the Italian restaurant he opened three years ago in a small town just outside San Diego. People like his food and he’s earning a good living. But a few months ago, Dominic noticed his profits slipping.
When it comes to the Italian category, three major chains dominate the headlines. Ranging from family-friendly casual all the way to upscale, these restaurants boast wider reach than independents, but with that size comes less dexterity.
Johnny’s Italian Steakhouse Eau Claire has just been honored for its outstanding wine program in Wine Spectator’s 2018 Restaurant Awards. The restaurant is recognized among other winners from all over the globe as a top destination for wine lovers.
The Italian cultural heritage of local food sourcing—olives from your neighbor’s vines, cheese from cows or goats in your uncle’s pastures—is common among the country’s most decorated chefs and their dishes.
It’s become a popular trend for U.S. chefs to source ingredients from specific regions and farms, and many chefs and owners even meet the farmers who raise produce and animals before buying goods from them.