From servers to storytellers: The single most important step to ‘wow’ your customers

Joel Cohen

By Joel Cohen One of my seminars at this year’s Pizza Expo will be titled “Ignite Your Sales Through Word of Mouth.” Fact is word of mouth is the number-one way to increase your sales. Period. Every customer is going to have something to say about the dining experience, and this seminar shows you howMore »

Pizza Hut to debut gluten-free pizza

Pizza Hut Gluten free pizza

Pizza Category Leader Partners with Udi’s® Gluten Free and Gluten Intolerance Group (GIG) to Debut Gluten-Free Pizza   PLANO, Texas–(BUSINESS WIRE)–Pizza Hut, the world’s largest pizza company, is changing the game for the gluten-free community by launching Gluten-Free Pizzas through a partnership with Udi’s Gluten Free (Udi’s) and the Gluten Intolerance Group (GIG). “We partneredMore »

Philly pizzeria’s plan to end hunger spotlighted on the Ellen DeGeneres Show

rosa's fresh pizza, philadephia, food sharing, end hunger, community

Ellen DeGeneres surprises a Philadelphia pizza shop owner with a $10,000 check from Shutterfly on the Ellen DeGeneres Show. The recipient is Mason Wartman, owner of Rosa’s Fresh Pizza in downtown Philadelphia. He created a food-sharing program to feed the homeless at his restaurant. Mason Wartman left Wall Street to open Rosa’s, which offers $1More »

A Conversation with Jason Oziel, New Belgium Brewing Co.


WEB EXCLUSIVE : Jason lets us in on the brewer’s side of selling craft beer   New Belgium Brewing Company Fort Collins, Colorado This Online Conversation on the brewer’s side of selling craft beer with New Belgium’s director of national accounts Jason Oziel is an extension of the Pizza Today feature: Brewhaha: Creating a craftMore »

The Day I Threw Out the Ravioli

mike baush, andolini's pizzeria, tulsa, branding, pizza industry expert, pizza expo, pizzeria operator

And Started Building the Andolini’s Brand By Mike Bausch I was in denial about ravioli. Frozen, fun, simple, add it to your menu — why not ravioli? I was two years into owning a pizzeria, only 24 at the time, and thought, “Pizza is what we hang our hat on, but a little frozen ravioliMore »

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 »