Oven Scars is the media brand for pizzeria owners and operators — sharing insights, strategy, and stories that drive the industry forward.
Read FeatureBreaking down the numbers that matter — from food cost to labor, delivery commissions, and everything in between.
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Domino's, Pizza Hut and Papa Johns are selling at $6.99–$7 while your costs run 3% hotter every year — the way out is a menu the deals can't be compared to.
Store one's P&L can look healthy because your own unpaid hours are quietly subsidizing it. Here's what has to be true — in numbers, not gut feel — before you sign lease number two.
The weekly labor number can look healthy while every individual shift is wrong. Here's how to pull the daypart report from your POS and rebuild one day's schedule around your actual sales curve.
Independent-scale loyalty isn't a smaller version of the chain playbook — it's different math. Here's what a repeat visit is actually worth, and the one metric that tells you a program is earning its keep.
The pans cost less than a case of cheese. The dough system, the proof window, and the deck space are the real invoice — here are the three conditions under which they pay.
Roughly 680 pizza makers entered the 2026 International Pizza Challenge and almost all of them went home without a trophy — but the entry itself, worked correctly, is worth twelve months of story.
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