2013 Pizza Today Hot 100 Independents

2013 Pizza Today Hot 100 Independents

Each year, we mail out surveys to independent pizzerias across the nation. Using their responses, we compile our Hot 100 list — a ranking of America’s 100 largest independent pizza operations (based on sales). This issue is eagerly devoured by Pizza Today’s readers and the list you’ll see on pages 62 and 63 is aMore »

Kurt Cilen, owner, New York Pizza Department, Chattanooga, Tennessee talks pizza business fundamentals

Kurt Cilen, owner, New York Pizza Department, Chattanooga, Tennessee

Living in a world where there are a million different pizza places on every street corner, it takes a lot to separate your self from the others and the competition. Here at the New York Pizza Department in Chattanooga, Tennessee, we pride ourselves on providing our customers the closest authentic New York-style pizza experience possibleMore »

Pizza shop says web designer held URL for ‘ransom’

Pizza shop says web designer held URL for ‘ransom’

A Brookline, Massachusetts pizzeria has filed a lawsuit against a Web site design firm for “hijacking” its domain name. Village Pizza House alleges that EIC, a New York-based web design company, refused to hand over control of the pizzeria’s domain unless the shop paid the web firm $500. The Massachusetts pizza has paid the feeMore »

Pizza Today Chef Expert John Gutekanst gets creative in the kitchen

Pizza Today Chef Expert John Gutekanst gets creative in the kitchen

Pizza Today Chef Expert John Gutekanst takes his Pizza Goon blog followers inside his Athens, Ohio, pizzeria, Avalanche Pizza, for a look at some of his culinary creations. From his Pizza Today In the Kitchen features, you can probably see that he is always experimenting with new menu ideas. In his blog, Gutekanst says, “SomeMore »

A Conversation with Roger Glass, Marion’s Piazza

conversationGlass

The nine-unit pizzeria is this year’s No. 1 on Pizza Today’s Hot 100 Independent Pizzerias list. See page 60 for the full list. Founded nearly 50 years ago by Marion Glass, who passed away in 2006, the family tradition has been carried on by his son, Roger, who now runs Marion’s Piazza. The reason forMore »

Pizza Places that Rock & Pizza Industry Statistics — October 2013

Pizza Places that Rock & Pizza Industry Statistics -- October 2013

Slice of Hope 2013 takes place this month, October 8th-11th in New England! The U.S. pizza industry is growing at a rate of 3.4 percent, according to research from IBISWorld. Halloween is one of the pizza industry’s five busiest days. Active dry yeast should be rehydrated with water between 100 and 105 F. // &pizzaMore »

Pizzeria Social Media Marketing — October 2013

Pizzeria Social Media Marketing -- October 2013

Pizza Tweets custom essay writing services reviews Mannie & Bo’s Pizza @mannieandbo Cash discount day! 10% off dine-in bill when you pay in cash. Why it works: We all know how expensive credit card fees can be. Mannie & Bo’s encourages paying with cash — and rewards customers for doing so. Offering it for dine-inMore »

SEC says “Don’t call your customers ‘guests’”

SEC says “Don’t call your customers ‘guests’”

Restaurant visitors are referred to in many ways — customers, diners, patrons, consumers, clientele, but not “guests” according to the Security Exchange Commission. The SEC and the restaurant chain, Noodles & Company, have been disputing use of the term for months. In a letter to Noodles & Company, an SEC representative wrote, “We note thatMore »

2013 Hot 100: By the Numbers

2013 Hot 100: By the Numbers

Pizza Today mails out surveys to independent pizzerias across the country and annually ranks the the pizza industry’s largest independent pizzerias in the U.S. based on gross sales. Using the responses, let’s break down Hot 100 stats: Operational breakdown The average Hot 100 pizzeria operates three units. Average age of a pizzeria in the Hot 100More »

Big chains jump on performance-kitchen concept

Big chains jump on performance-kitchen concept

A performance kitchen is nothing new to many independent pizzerias. Tossing dough and handcrafting pizza in front of a jaw-dropped audience of eager patrons is what the open-concept pizzerias thrive on. Domino’s Pizza is introducing a concept built around its open kitchen in Austin, Texas. The pizza company is calling it Pizza Theater. For moreMore »