Are cheese prices dragging you down?

Jeremy White

A reader recently sent us this question: “Cheese prices are up 25% for us, and my broker offered a lesser-quality cheese instead … What do I do?” The answer, of course, is very simple: don’t compromise quality. Ever. So, with that out of the way, what exactly do you do when costs are up? TheMore »

Commentary: Be our guest at Pizza Expo 2014

Jeremy White

You’re invited to the largest anniversary party our industry has ever seen. You may not have heard, but International Pizza Expo turns 30 next month. That’s right — 30! For three decades the Expo has been the world’s largest and most important event of its kind. When it comes to a tradeshow by pizza peopleMore »

What’s Your Sign?

Jeremy White

When it comes to marketing and advertising, the exterior signage at your restaurant is one of the most important tools in your arsenal. Your signage is a vital first-glance at your brand as a whole. To passersby who have never been in your pizzeria, what your sign tells them as they walk or drive pastMore »

Driver safety, public safety trumps the sale

Jeremy White

No doubt about it, when the weather gets bad your customers expect you to be at your best. Ice and snow storms will keep the public off the road, yet they still expect you to magically deliver them a piping hot pizza in a matter of minutes even when they won’t get out of theirMore »

Domino’s to launch innovative ordering app

Domino’s Pizza and Ford Motor Company have partnered to create an innovative new pizza ordering app, and the pair will demo the technology tomorrow at the Consumer Electronics Show in Las Vegas. Set for public launch later in 2014, the app will use the Ford SYNC Applink System. Ford’s proprietary SYNC technology allows drivers ofMore »

Fowl Play: 5 great chicken pizzas

Thai Chicken Pizza

Packed with protein, chicken’s acceptance as a commonplace pizza topping has exploded over the past decade. And while the BBQ Chicken Pizza first made popular by California Pizza Kitchen in the 1980s remains a top-shelf crowd pleaser, why limit yourself to just one or two chicken-based pies? Chicken is available to foodservice operators raw orMore »

Hot 100 Independents by the numbers

We recently discovered some interesting tidbits about the pizzerias that made our Hot 100 Independents list in 2013. Check your numbers to see how you stack up in these categories: • 92 percent have a point-of-sale (POS) system. • 70 percent serve pasta. • 98 percent offer vegetarian dishes. • 80 percent serve wine. • 93 percentMore »

Commentary: New year, new look

Jeremy White

Every few years we undergo a redesign to make sure Pizza Today remains not only relevant, but on the cutting edge of magazine design. Much like when you turn over your menu seasonally to keep your kitchen staff challenged and your customers enchanted, a fresh new look does the same for us. We really wantedMore »

Slice of Hope 2013: A full recap

Industry Rallies Around SLICE OF HOPE

Slice of Hope 2013 was particularly memorable thanks not only to the bucolic New England scenery, but because of the great pizzeria support we encountered in the Northeast and nationally. In an effort to raise money for the Karen Mullen Breast cancer Foundation, the Slice of Hope cycling crew spent four days riding from Newport,More »