Lucky Pie, Denver, Co. — A Tale of Two Locations


Colorado-based Lucky Pie goes urban and small town   Lucky Pie –– with a location in Denver, Colorado, and one in its far northwestern suburb of Louisville, Colorado –– is proof positive that a concept originated in a small town of 18,000 can translate to a bustling metropolitan downtown district. Brendan McManus has worked hisMore »

Performance Food Group names new Senior Director of Protein

RICHMOND, Va. — Performance Food Group, Inc. (PFG) today announced that Dr. Brad Morgan has been named Senior Director of Protein for the company.  He reports directly to Steve Sands, Vice President of Protein at PFG. Brad brings more than 20 years of leadership experience, research and education within the meat industry to his newMore »

Kono Pizza USA Gears Up for Franchise Growth in 2015, Appoints New Vice President of Operations

Former Edible Arrangements Executive Matt Bailey Joins Burgeoning Pizza-in-a-Cone Concept to Catapult the Brand’s Domestic Growth and Expansion   Edison, NJ (January 8, 2015) – Positioning itself for rapid growth in 2015, Kono Pizza USA, the fast-casual pioneer behind the creation of the pizza-in-a-cone concept, announced today the appointment of food industry veteran Matt BaileyMore »

HuffPost ranks best pizza styles

grandma style pizza, grandma, square pizza

Regional pizza styles have popped up across the country. Perhaps, 2014 was the year of the Detroit-style pizza with all of the media attention given to this sauce-topped rectangular pizza. Any predictions for 2015? Which pizza styles will be at the forefront of national trends? The Grandma pie and the Roman pizza are drawing earlyMore »

Brewhaha: Creating a craft beer destination

beers in glasses

“There is no better time to be a beer lover in the U.S. than today,” says Julia Herz, Craft Beer Program Director at the Brewers Association. With 3,100 craft breweries in the U.S. rivaling its boom in the late 1800s and craft beer’s rise in consumer popularity, pizzerias across the country are tapping into theMore »

Pizza Hut rolls out biggest brand evolution ever

Crust Flavors, Premium Ingredients, Sauces, Drizzles, Specialty Recipes all part of Menu Expansion at the World’s Largest Pizza Company New logo, box, uniforms, digital experience round out redefinition of the pizza category by Pizza Hut PLANO, Texas, Nov. 10, 2014 /PRNewswire/ — Ten new crust flavors. Five new premium ingredients. Four new flavor-packed drizzles. NewMore »

Let the adventure begin — sauceless pizzas

pizza frozinone

Creative pies defy the norm to become menu stars   Years ago, the late, great Pat Bruno, who spent decades as Pizza Today’s resident chef, predicted the rise of white pies — that is, pizzas without a sauce. Today, sauceless pizzas become mainstays on pizzeria menus. No sauce? But that goes against the holy trinityMore »

PizzaFire signs northeast Ohio development deal

The fire has just started for PizzaFire, the first fast casual, fire-baked pizza restaurant of its kind in Northeast Ohio.   The first location opened on October 15 at 22 Exchange Street in Akron and PizzaFire has just announced that they have signed an 8 store development deal with local investors to open restaurants throughout NortheastMore »

RedBrick Pizza to Open Five New Locations in Four States

Restaurants will debut in Illinois, Kentucky, Missouri and Nebraska by end of year and kick off  market expansion for more than 50 sites.   DALLAS – (October 28, 2014) – RedBrick Pizza, the fast-casual restaurant serving up fresh, fire-roasted gourmet pizza, sandwiches and salads, today announced plans to expand the signature open-flame brick oven pizzaMore »

CiCi’s Pizza to open first location in Missouri

Local restaurant veterans sign franchise deal to bring CiCi’s to Branson   Branson, Missouri (October 9, 2014) – CiCi’s Pizza, home of the endless pizza, pasta, salad and dessert buffet, announced today the signing of a franchise agreement with Fogle Enterprises, Inc. to bring its first location to Branson by early spring 2015. With nearlyMore »