Industry News

Tutta Bella Neapolitan Pizzeria Introduces Its Own Private Label

Seattle, Wash.—(May 3, 2012) — Tutta Bella Neapolitan Pizzeria, Seattle’s favorite wood-fired pizza restaurant, introduces its own private label canned tomatoes. Available for purchase at all Tutta Bella locations in 6 lb.9 oz. cans ($10), customers can enjoy at home the central ingredient behind many of its most popular dishes. When the European Union regulationsMore »


THE COLONY, Texas (May 21, 2012) – If you have a taste for Asian fare, Pie Five Pizza Co. invites you to indulge with the introduction of the Sweet Thai Pie!  Rather than a typical marinara sauce, this pie features a sweet chili sauce with hints offresh basil and includes diced chicken and a colorfulMore »


Washington, D.C., May 1, 2012 – America’s leading pizza companies, their small business franchise owners and other groups that comprise the pizza industry announced today the formation of The American Pizza Community. This joint effort will highlight the importance of the pizza industry on American communities and promote policies that permit its continued success. MemberMore »

Pizza Ranch Inks Franchise Agreement in Billings

BILLINGS, Mont. – Pizza Ranch, the popular Midwest family-style buffet concept featuring a family-friendly atmosphere with craveable food and legendary service, has signed a franchise agreement with Mike and Angie Christianson to open a new location at 2505 King Avenue West in Billings. The new restaurant is slated to open in August 2012 and isMore »

Pizza Inn introduces spicy Sicilian pizzas 

Press Release Pizza Inn introduces spicy Sicilian pizzas  THE COLONY, Texas (May 29, 2012) – Bada Bing! Pizza Inn is spicing things up with the debut of its new Spicy Sicilian Pizzas to the menu. Available as a limited-time-offer in two styles, Pepperoni Diablo and Spicy Roman, these mouth-watering pies pay tribute to taste buds wanting aMore »

Pizza Ranch lassoes in new flavors

ORANGE CITY, Iowa (May 29, 2012) – Adding to its crop of flavorful dishes, Pizza Ranch pulls in with two new mouthwatering menu items – Beef ‘N Blue Pizza and BLT Salad. “Our customers crave robust flavors, and we couldn’t be more excited to introduce a new pizza and salad that offers just that,” saidMore »

2012 May: Beyond Red

2012 May: Beyond Red pasta with Gorgonzola Cream sauce

At the dawn of the pizza age, tomato sauce –– or crushed plum tomatoes –– was what a customer would expect to find on the pie that was put before them. Over time, though, it was simply a matter of trying out new ideas. The fact remains that red sauce and tomatoes are never goingMore »

2012 May: Ask Big Dave

2012 May: Ask Big Dave

I want to stop living in my business, but I don’t have a manager I can count on. I go on vacation for a few days, and I have hell to pay when I get back. I know I’m not the only one in this boat. How do I get out of it? Dominic MaggioreMore »

The Dough Doctor examines ovens’ effects on dough

2012 May: Dough Doctor

An interesting question came across my desk asking how the physical attributes of an artisan pizza would be affected by baking the same pizza in different types of ovens. Let’s take a look and see how a New York-style thin-crust pizza might vary when baked in the different types of ovens. Since this is aMore »

2012 April: Did You Know?/Places That Rock

2012 April: Did You Know?/Places That Rock

Beer sales in U.S. restaurants rose by 9 percent last year. According to American Heritage, the number of American pizza parlors grew from 500 in 1934 to 20,000 in 1956. Last month’s International Pizza Expo in Las Vegas concluded with a $20,000 giveaway to one lucky attendee. /// Places That Rock // Green Zone PizzaMore »