Author Archives: Pizza Today

Chef creates caviar pizza for Las Vegas pizzeria

Celebrating the recent opening of Las Vegas’ newest resort and casino, SLS Las Vegas, world renowned chef José Andrés took to the kitchens of 800 Degrees Neapolitan Pizzeria, temporarily trading in his chef’s coat for a pizzaiolo paddle. The resulting pie was truly chef-caliber: a Bianco base (mozzarella, parmesan, garlic, oregano, olive oil, no sauce), topped with fresh burrata,More »

Pizza Hut offers Fantasy Football owners opportunity to win pizza

PLANO, Texas, Aug. 27, 2014 /PRNewswire/ – Football has arrived! And with it comes preparation in many forms, from real world football teams making final roster moves to fantasy football owners building cheat sheets and settling into online draft rooms to select their players for the 2014 season. But regardless of the amount of preparation,More »

Quick Tips August 27, 2014

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Industry Headlines for August 27, 2014   Preventing Cross-Contamination   Today’s customers are more aware of food allergies than ever before. Advances in medicine as well as a growing attention to what we put into our bodies and how food impacts us has led us to be more cautious. And that translates into making usMore »

Little Caesars rolls out pretzel pizza crust

Little Caesars Pretzel Pizza

The pretzel fast-food trend has entered the pizza market with the announcement that Little Caesars will offer a soft pretzel pizza crust beginning September 1. The limited-time offer will run for eight weeks, according to USA Today. The Soft Pretzel Crust Pepperoni Pizza costs $6 for a large. The pizza has a traditional pizza doughMore »

Science confirms mozzarella to be optimal pizza cheese

cheeses

A group of scientists at New Zealand’s University of Auckland dedicated recent research to finding the perfect pizza cheese. “Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality,” was published in the Journal of Food Science this summer. Let’s break that technical jargon down. The group studied the properties ofMore »

Quick Tips August 20, 2014

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Hot Recipes for August 20, 2014   Chorizo Meatballs   Buffalo Chicken Lasagna   Caramelized Red Onion and Spinach Pizza   Chicken Parmesan                   Caprese Di Parma   Hot on PizzaToday.com Independent vs Franchisee Is an independent or franchise operation right for you?        More »

London restaurant goes card only

Pizza parlor alerts customers of stolen credit card receipts

Is this the beginning a cashless restaurant revolution? London-based Shrimpy’s, a California/Mexican street food restaurant, has gone cashless. This hip hangout only accepts cards using an app that allows patrons to even split the check, according to the London Evening Standard. Could cashless restaurants catch on in the U.S.? Split Bread, a small San FranciscoMore »

One northern Indiana pizzeria not fooled by scam

aking order over phone

A scam artist posing as a utility employee called Val’s Famous Pizza in Chesterton, Indiana, demanding immediate payment for a past-due bill or the pizzeria’s utilities would be turned off, according to the Post Tribune. Scammers are using pretty sophisticated technology to pull off their cons. This person used an app that made Val’s callerMore »

Quick Tips August 13, 2014

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Industry Headlines for August 13, 2014 7 Gelato Sales Tips   The dog days of summer are upon us. If ever your customers were prone to order gelato after their meal, now is the time. But just offering the tasty treat on your menu isn’t enough. You have to do something to get your customersMore »