Features

fralo gift card

November 17, 2014

Making Gift Cards pay off

Play your cards right, and they’ll be a gift to your holiday bottom line   Gone are the days when gift cards were considered poor presents; now it’s not uncommon to find that a pre-paid pass to a favorite store or restaurant is at the top of someone’s wish list. According to the National Retail… Read More

Top 100 image

November 17, 2014

2014 Top 100 Pizza Companies List

What’s happening with America’s largest pizza companies? Who added stores in 2014? Who pushed their sales to record highs? Who dropped off a bit? Last month, we published our list of the nation’s 100 most successful independent operations. Now, we present to you our yearly listing of America’s 100 largest pizza chains. Check out who’s… Read More

firetruck_fralos

November 1, 2014

Fralo’s Art of Pizza, San Antonio, TX — The Art of Pizza

[SlideDeck2 id=35939] Texas couple bakes up success in San Antonio The art and craft of making pizza is something Frank and Lori Hakspiel take very seriously. That’s why they named their joint in San Antonio — now one of the city’s busiest and most-acclaimed restaurants — Fralo’s Art of Pizza when they opened in May… Read More

sausagepie_kens

November 1, 2014

Ken’s Artisan Pizza, Portland Oregon — On Point

[SlideDeck2 id=35895] Portland pizzeria perfects the art of artisan cuisine   Tucked away in a suburban Portland neighborhood, Ken’s Artisan Pizza is one of those places that you go to for the press but return because the buzz is genuine and well earned. These employees are some of the hardest working people in the industry… Read More

BrianandWife

November 1, 2014

Interact — November 2014

The September “Take-over issue” release party   (Above) Brian Weavel, owner of Anna’s Pizza and Pasta, in Winnebago, Illinois, threw a release party for September’s “Take-over Issue” of Pizza Today. He gave samples of dishes he made in our test kitchen. The party even caught the attention of local Rockford, Illinois TV news stations. (Left)… Read More

The Backspace Austin roasted mushroom.pepperoni.margherita pizza

November 1, 2014

Places that Rock: The Backspace / My Father’s Pizza / Blind Lady Ale House

The Backspace 507 San Jacinto Blvd. Austin, TX 78701 (512) 474-9899 thebackspace-austin.com Residing in a restored 130-year-old building, the pizzeria’s interior is rustic with vintage hanging church lights over the bar, wagon wheel wall décor and stools made from old wine barrel staves. Add intimate seating for 30 and The Backspace is a hip, casual… Read More

matthew jacobson, bob peyton, sizzle pie, owners

October 27, 2014

Sizzle Pie, Portland, OR — White Hot

[SlideDeck2 id=35299] Solid menu and theming keeps Sizzle Pie from burning out One hears the phrase “this is a foodie town” often. Just search social media for photos of consumers’ culinary exploits and you’re likely to find a number of hits for the city of Portland, Oregon. “Eclectic,” “local” and “cool” are words you’ll see… Read More

Blending Cheese

October 27, 2014

Critical Issues: Warning Signs

Sometimes, despite the most well thought out business plan, access to capital and a good product, restaurants fail. When this happens, any number of factors — in fact, it’s most often a combination of many — can be to blame. From poor marketing to nonexistent customer service to a lousy location, a few missteps today… Read More

Boardedbuilding

October 20, 2014

The top 7 reasons pizzerias fail — and how to avoid a similar fate

For Dave Garcia, Alamo City Pizza didn’t go according to plan. In 2010, Garcia closed his six-year-old, San Antonio-based pizzeria. After a failed attempt to buy the building his shop inhabited, Garcia’s landlord presented a 10-year lease with a hefty rent increase. Amid such burdensome overhead costs in a 900-square foot space, Garcia simply decided… Read More

2012 February: Turn Around

October 20, 2014

Turn Around

Underperforming operations need to get SLOPPIE   If your sales are increasing, give yourself a big pat on the back. If your sales are flat, and you are barely breaking even, welcome to the new normal. If you are afraid of what the future has in stock for your store, the clock is ticking. The… 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.