Features

February 1, 2015

Rolling Stone

[SlideDeck2 id=37822] The Stone Canyon Pizza Company on a roll with stellar sales, ‘quality-driven concept’ Some pizzeria operators walk a fine line between fitting in while still standing out enough to compete. Such is the case for The Stone Canyon Pizza Company, which will celebrate its 20th anniversary in the Kansas City area this year…. Read More

January 20, 2015

Hops & Pie, Denver, Co. — Drafted

[SlideDeck2 id=36574 ress=1] Hops & Pie selected as a top Denver spot for artisan pizza and craft beer   Denver, Colorado ,ranks as one of most notable craft beer cities in the country. Amid its brewing explosion, Hops & Pie has become a top beer and pizza lovers’ destination. Restaurateurs Drew and Leah Watson have… Read More

January 12, 2015

Lucky Pie, Denver, Co. — A Tale of Two Locations

[SlideDeck2 id=36547 ress=1] 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… Read More

interior dining room Millie's Old World Meatballs and Pizza, morristown, new jersey

January 1, 2015

Places that Rock: Millie’s Old World / Xlixe / Apart Pizza Co.

  Millie’s Old World Meatballs & Pizza 60 South Street Morristown, New Jersey 07960 (973) 267-4992 milliesoldworld.com   With meatballs in its name, this family-style restaurant is famous for its fried meatballs served with a bowl of ricotta and marinara sauce. Its open kitchen features side-by-side, coal- and wood-fired  “dueling ovens.” Chef Peter Martinez meticulously… Read More

Espresso, coffee, latte

January 1, 2015

Tasty Sips

Establish a marketplace niche, deliver a more cohesive dining experience with coffee and tea service   History tells us Kenny Howard isn’t afraid to gamble. When Howard opened Fireflour in 2012, he bet that blue-collar Bismarck, North Dakota, would embrace artisan pizza. A year later, Howard doubled down. He took over an adjacent storefront and… Read More

January 1, 2015

Brewhaha: Creating a craft beer destination

“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 the… Read More

wine pour, wine glass

January 1, 2015

Wine for Your Bottom Line

Vino can make the difference between a good night and a great night   Since 1970, the folks at Pizza Man in Milwaukee, Wisconsin, have had a long-distance love affair with the vineyards of California’s Napa Valley. And they have brought that love back to the Midwest by providing Napa wine for thousands of their… Read More

December 15, 2014

2015 Pizza Today Menu Guide

〈 Winter 〉              〈 Spring 〉               〈 Summer 〉               〈 Fall 〉             〈 Menu Guide Home 〉   As you plan your 2015 menus, we know you want to give your customers a solid mix of both traditional and innovative. And… Read More

December 1, 2014

2015 Pizza Today Menu Guide — Fall

[SlideDeck2 id=36317]   〈 Winter 〉              〈 Spring 〉               〈 Summer 〉               〈 Fall 〉             〈 Menu Guide Home 〉 ↓  More Fall Recipes  ↓   Chicken Pizza   1 pizza dough 2 whole broiler-fried chicken breasts, halved, boned, skinned and… Read More

December 1, 2014

2015 Pizza Today Menu Guide — Winter

[SlideDeck2 id=36232]   〈 Winter 〉              〈 Spring 〉               〈 Summer 〉               〈 Fall 〉             〈 Menu Guide Home 〉   ↓  More Winter Recipes  ↓   New York-Style Cheesecake   2 cups graham crackers, finely ground 1/2 teaspoon ground cinnamon… 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.