Features

Rocco's Uptown Pizza and Pasta2

July 1, 2014

Places that Rock: Palo Mesa / Pizza Corner / Rocco’s Uptown / BOP

  Palo Mesa Pizza 2790 S. Halcyon Rd. Arroyo Grande, California 93420 (805) 474-9924 www.palomesapizza.com Palo Mesa prides itself on its house-made ingredients — sausage, meatballs, dough, sauces and dressings are all made on premise. The pizzeria also brines chicken breast and pickles jalapeños. With an influx of creative specials, Palo Mesa’s specialty pizza menu… Read More

Spinatos Pizzeria owners_3938

July 1, 2014

Spinato’s Pizzeria, Phoenix, Arizona — Family Focus

[SlideDeck2 id=33655] Spinato’s Pizzeria — family owned and operated for 40 years Meet Ken Spinato, patriarch of his family and president of Phoenix, Arizona-based Spinato’s Pizzeria, which will celebrate its 40th anniversary in November. On opening day of the original Spinato’s Pizzeria in Tempe four decades ago, sales totaled a mere 69 cents. Ken persevered,… Read More

Bike Delivery nyc

July 1, 2014

Bicycle Delivery — On a Roll

Get in gear with bike delivery With warmer weather in full swing, bicycles could make a smart addition to your pizza delivery fleet. In dense urban areas, delivering pizza on two wheels instead of four can be faster, cheaper and more eco-friendly. Still, operators should also consider safety, maintenance and weather before taking to the… Read More

Federal Pizza pizzas beer growler

July 1, 2014

Federal Pizza, Phoenix, Arizona — Federal Building

[SlideDeck2 id=33697] Craft pizza and beer meet mid-century at north central Phoenix’s Federal Pizza   Place — its physical environment, setting and surroundings — has inspired this young, flourishing pizzeria in the heart of North Central Phoenix, Arizona. Federal Pizza’s building and its neighborhood are its pulse and they center on its artisan pizza that… Read More

Oneminuteoperatorlogo

June 30, 2014

Interact — July 2014

Coming Soon to pizzatoday.com The One-Minute Operator is a new video series on PizzaToday.com featuring successful pizzeria operators dropping great advice one-minute at a time.     Social Media July Poll Do you offer a gluten-free menu? YES    72% NO    28% Where do you read pizza today? We want to see where you read Pizza… Read More

Photo by Josh Keown

June 23, 2014

Wine & Dine

Two decades ago, America was largely intimidated by wine. Snobs drank it. Even worse, they swished it around, spit it into a bucket and then talked about it in unappealing and difficult-to-understand terms like “flinty” or “grassy.” What normal, everyday Joe wanted to drink grass? Since wine was an unknown and perceived as expensive, it… Read More

Marco's Pizza, Chains to Watch, pizza chain,

June 16, 2014

2014 Chains to watch

These corporate pizza chains are on the grow and making waves. Marco’s Pizza Toledo, OH With its focus on a higher-end look than normally found in delco units and a dedication to serving pizza that isn’t your typical mega-chain quality, Marco’s Pizza has quickly climbed the ranks of our annual Top 100 Companies list. In… Read More

Uncle's Pizzeria, Fort Collins, CO, exterior, building, signage

June 1, 2014

Places that Rock: Johnny Jo’s / Napolese / Onlywood / Uncle’s

Johnny Jo’s Pizzeria 1209 W. 47th St. Kansas City, Missouri 64112 (816) 401-4483 www.facebook.com/johnnyjospizza The stone oven pizzeria is a hidden Westwood neighborhood gem. John Milone Jr. started Johnny Jo’s out of his apartment almost a decade ago. A brick-and-mortar pizzeria become a reality a few years ago. Primarily a carryout restaurant, its signature pepperoni… Read More

PrecinctMargaritaH

June 1, 2014

Precinct Pizza — One of Tampa’s Finest

[SlideDeck2 id=32876] Precinct Pizza finds perfect pairing of demographics, location There’s a stretch of development on Tampa’s coastline that can only be described as “killer.” Tucked neatly between the cruise ship port and a major sports stadium sits Precinct Pizza. The eight-year-old pizzeria has found the “sweet spot” of the city, and the results are… 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.