Features

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

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

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

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

October 6, 2014

2014 Pizza Today Hot 100 Independent Pizzerias

Each year, we mail out surveys to independent pizzerias across the nation. Using their responses, we compile our Hot 100 list — a ranking of America’s 100 largest independent pizza operations (based on sales). This issue is eagerly devoured by Pizza Today’s readers and the list is a testament to the ingenuity, diligence and skill… Read More

October 1, 2014

2014 Pizza Today Hot 100 Independent Pizzerias List

The following is a ranking of America’s largest independent pizza operations (based on sales) in the U.S. Find out who climbed more than 10 spots from last year’s list. Restaurant Name ’13 Owner(s)/Manger(s) City, State # Units Gross Sales 1 Marion’s Piazza 1 Roger S. Glass Dayton OH 9 19,627,512 2 Pitfire Artisan Pizza 2… Read More

October 1, 2014

Places that Rock: Emily / Joe Squared / Transfer Pizzeria

Emily 919 Fulton St. Brooklyn, New York 11238 (347) 844-9588 www.pizzalovesemily.com Matthew and Emily Hyland opened this popular borrough pizzeria this year serving up what they call “New Brooklyn” style, a doughier sibling to a Neapolitan pizza. The pizza menu is broken down by sauce — The Reds, The Whites, The Pink and The Green…. Read More

October 1, 2014

Interact — October 2014

#pizzatodayreader We want to see where you read Pizza Today. Whether it be in your kitchen or at home on the back porch, take a photo and be sure to use the hashtag #pizzatodayreader. It may appear in an upcoming issue!             Send Your Favorite Recipe! The editors are collecting… Read More

Tea and lemonade

September 22, 2014

Hold the Fizz

Operators offer alternatives to soda   It turns out not everyone likes soda with pizza. In fact, soda sales are down in restaurants, as consumers seek something new in non-alcoholic beverages. Operators are responding with everything from old standbys to new concoctions with fun names. Some people simply don’t like soda, and others disdain it… Read More

September 15, 2014

Places that Rock: Empire Slice House / Pizza Villa / My Pizzetta / Sedona Pizza Co.

Empire Slice House 1734 NW 16th St. Oklahoma City, Oklahoma 73106 (405) 557-1760 www.empireslicehouse.com This hip pizzeria made Eater.com’s “Hottest 21 Pizzerias in the U.S.” list this year. Operators Rachel Cope and Avery Cannon are under 30 and studied under Tony Gemignani’s pizza school. Empire has grabbed national attention for its unique, funky interior, featuring… 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.