May 1, 2015

Strong’s Brick Oven Pizzeria, Newport, KY: Coming on Strong

[SlideDeck2 id=39991] In this industry, there are two kinds of operators –– those with experience who enter the industry tentatively and those who jump in with both feet first. Christian and Mindy Strong fall into the former category. The two worked for a large regional chain in the Cincinnati area before striking out on their own… Read More

May 1, 2015

Fast + Casual

The movement has legs, and here’s why   The race to find success in the fast casual pizza category has turned into an all-out sprint as large and small companies alike look to leave their marks on the rapidly developing segment. The model, proven so successful in other dining niches — namely sandwiches and Mexican… Read More

May 1, 2015

2015 Distributor Directory

Your guide to the pizza industry’s leading distributors A A-Z Restaurant Equipment Co. 3804 Brickton Rd.. Princeton, MN 55371 Phone: 763-389-4345 Fax: 763-389-5787 E-mail: jim@a-zrestaurantequipment.com Web site: www.a-zrestaurantequipment.com Established: 1974 Product lines: Bakers Pride, Blodgett, Lincoln Impinger, Somerset, Colburne, ACME, etc. Service area: 11 Pizza-related business %: 30% Online ordering offered: yes Pizza-related items sold:… Read More

kitchen worker, battling burnout

April 27, 2015

Battling Burnout

Keeping kitchen staff interested should be a top concern   Burnout on the cook or make lines can spell disaster for pizzerias, especially if undetected. Bored, fatigued or indifferent cooks can get sloppy and careless, endangering product consistency and quality. Burned-out employees become unreliable, arriving late or not bothering to show up at all, resulting… Read More

April 13, 2015

Lost River Pizza Company, Bowling Green KY — Kentucky Craftsman

[SlideDeck2 id=39763] Like a lot of his foodservice counterparts, Keith Coffman didn’t necessarily plan to become a pizza maker. In fact, he was doing quite well in other industries before opening Lost River Pizza in 2011. “I had zero experience in the restaurant business,” he says. “I had been a pharmaceutical sales rep. But that… Read More

April 6, 2015

No Train? Mo’ Pain!

Hire right, train right, sleep tight   Let’s eavesdrop on a conversation taking place in a pizzeria in Any Town USA right now…. Harried restaurant manager: “We’re short delivery drivers. Thankfully, this guy Joe just walked in looking for a job. I can put him on the road today!” Consultant hired to improve the business:… Read More

April 1, 2015

Managing the Modern Millennial

Give respect to get it   Millennials … a word that can generate a predictable reaction from managers/owners and revealed with dramatic pause, punctuated with expressive eye-rolling, somber head shaking and maybe even a deep sigh. Sound familiar? “The steps to building a business with this generation is predicated on the ability to be a… Read More

April 1, 2015

Places that Rock: Liberty Hall / Frasca / Benny Marzano’s

Liberty Hall Pizza 243 N. Union St. Lambertville, NJ  08530 (609) 397-8400 libertyhallpizza.com Recently opened Liberty Hall launched a “Guest Pizzaiolo Series,” bringing in top chefs in New Jersey and Pennsylvania to take over its pizza ovens for a night. Located in part of a renovated factory building, the wood-fired Neapolitan pizzeria features a flavorful… Read More

April 1, 2015

Bella Napoli, Nashville, TN — Fueled By Passion

[SlideDeck2 id=39741] When Paolo Tramontano visited New York on a vacation in 1999, he likely did not realize what his future had in store for him. Nearly 16 years later, he’s living in Nashville and treating the masses to Neapolitan cuisine at his popular restaurant, Bella Napoli Pizzeria. It has been an interesting ride for… Read More

March 22, 2015

Fine-Tune Your Operations for Top Performance

By Shawn Randazzo A customer sits with her husband and another couple at one of your pizzeria’s tables, eagerly anticipating the hot new menu item you’ve been promoting. When their meal arrives, she unwraps her napkin and is horrified to find her fork is dirty. Your customer instantly questions the cleanliness of your pizzeria and,… Read More

Pizzeria Operators Provide Real-World Tips

Each month, our editors visit successful pizzeria operators around the country to offer readers real-world success stories. Whether it’s a fast-casual chain in California or a small mom-and-pop in Pennsylvania, every pizzeria offers tips for our readers. Today’s readers know restaurant trends change quickly and staying ahead of the curve will keep operators competitive and modern. Pizza Today is the industry’s top resource for restaurant trends from pizza chains and independents.

Go inside successful pizzerias in America by reading our Pizza Today on the Road features. We tour the pizzeria and go behind the scenes in the kitchens. We sit down one-on-on with operators and key management staff to find out what’s driving their success and where the industry is headed.


Customer Loyalty as Important as Good Food

If you’re running a modern pizzeria, your goal shouldn’t be to get a customer in once. Bringing them back time and time again creates restaurant customer loyalty that is immeasurable. There’s more to a successful pizzeria than just good food. From a creative concept to on-the-spot staff and management, encouraging repeat customers should be a primary goal for any restaurant operator.