Pizzerias, unlike traditional eateries, live and die by table turnover. That’s the nature of the business when you sell a high-margin, low-cost product. Simple economics.
And pizza itself is profoundly simple, too. Bread with stuff on top.
Luckily, it never seems to go out of style.
Here in Nicosia, this has perhaps been best illustrated by the capital’s newest sensation: Spin.
Getting a table here takes planning. Our first attempt
