2015 Pizza Today Menu Guide — Spring

spring 2015 menu guide

  〈 Winter 〉              〈 Spring 〉               〈 Summer 〉               〈 Fall 〉             〈 Menu Guide Home 〉 ↓  More Spring Recipes  ↓   Hell’s Kitchen   Mark Dym Marco’s Coal-Fired Pizza, Denver, CO 1 pizza dough 5 ounces tomato sauceMore »

2015 Pizza Today Menu Guide — Summer

summer copy

  〈 Winter 〉              〈 Spring 〉               〈 Summer 〉               〈 Fall 〉             〈 Menu Guide Home 〉   ↓  More Summer Recipes  ↓   The Local Pro   James Orintas, Theo’s Pizza, New Orleans, LA 1 pizza dough 2 tablespoonsMore »

Quick Tips November 26, 2014

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Hot Recipes for November 26, 2014   Special Edition — 2015 Pizza Today Menu Guide Preview 5 pizzas to WOW your customers   Guanciale and Fig Pizza John Gutekanst, Avalanche Pizza, Athens, OH   Abruzzo Mark Dym, Marco’s Coal-Fired Pizza, Denver   Marinara Pizza Franco Pepe, Pepe in Grani, Italy   The Montana Michael Shepherd,More »

Fast Casual Pizza finds its perfect partner

Stone-Hearth Pizza From A Conveyor Oven In Under Three Minutes   ITALFORNI USA and PizzaOvens.com invite all pizza operators to a free demonstration of pizza’s next generation: the Italforni Stone Conveyor Oven. With cooking temperatures up to 900 degrees, it has an average bake time of less than three minutes, producing an authentic stone deckMore »

National Restaurant Association statement about release of menu labeling regulations

WASHINGTON, Nov. 24, 2014 /PRNewswire-USNewswire/ — The National Restaurant Association’s President and CEO Dawn Sweeney today issued the following statement about the Food and Drug Administration’s scheduled release of the final menu labeling regulations: “The National Restaurant Association strongly believes in the importance of providing nutrition information to consumers to empower them to make the bestMore »

American Pizza Community salutes Small Business Saturday with Spotlight on Business Owners

Washington, D.C. – November 24, 2014 – The more than 70,000 pizzerias around the country share their support for small business owners in what has become known as Small Business Saturday ™.  There is no industry more representative of small business than the pizza industry, says the American Pizza Community (APC), whose membership consists ofMore »

Roseville Blast 825 Pizza Announces “People’s Choice” Award Winner

Quick-Fired Pizza Restaurant Blast 825 donates $1,300 to the Placer SPCA   FRESNO, Calif. (Nov. 20, 2014) — Blast 825°, a quick-fired pizza restaurant, announced today the winner of its “People’s Choice” award from the brand’s recent Roseville grand opening event. The Placer SPCA, one of four local charities that participated in Roseville Blast 825°’sMore »

Pizzicato Pizza creates first employee scholarship at Portland State University

(Portland, Ore.) November 21, 2014 — Pizzicato Pizza, a local company celebrating 25 years next month, is supporting its employees in a new way—through scholarships at Portland State University. It is the first company to create a scholarship at PSU for current employees. Tracy Frankel, company owner and president, and Felix Rippel, chief executive officer,More »

Noble Roman’s announces change in management structure; continues current strategy unaltered

INDIANAPOLIS, Nov. 20, 2014 /PRNewswire/ — Noble Roman’s, Inc. (OTC/BB: NROM), the Indianapolis based franchisor and licensor of Noble Roman’s Pizza and Tuscano’s Italian Style Subs, today announced that Paul Mobley will assume the newly created title of Executive Chairman and retain Chief Financial Officer responsibilities, while Scott Mobley will assume the title of ChiefMore »

Irish chain releases customer ‘pizza-nality’ study

pepperoni pizza

Irish restaurant chain Milano’s went a bit further than merely a demographic study of its patrons to take a Freudian look at each customer’s’ ‘pizza-nality’. According to the Irish Mirror, smell and taste experts led by Dr. Alan Hirsh conducted a series of psychiatric and personality tests on 500 adults to decipher the personality traitsMore »