Features

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

September 1, 2014

Interact — September 2014

#pizzatodayreader                   Social Media September Poll How do your 2014 gross sales compare to the same period in 2013? A) Up 1-5%: 18% B) Up 6-10%: 29% C) Up 10% or more: 41% D) Sales have remained the same: 0% E) I’ve had a decrease in sales… Read More

September 1, 2014

Farina Pizzeria, Albuquerque, NM — High Desert Destination

[SlideDeck2 id=34778] Farina PizzerIa — a local favorite in Albuquerque, New Mexico   At first glance, visitors might mistake Farina Pizzeria in Albuquerque, New Mexico, for a wood- or coal-fired pizzeria. The gourmet pizzas’ crusts have that beautiful char characteristic, typical of wood-burning oven. Farina’s menu even comes with a disclaimer: “Our pizzas are baked… Read More

September 1, 2014

Back Road Pizza, Santa Fe, NM — Making a Connection

[SlideDeck2 id=34811] Back Road pizza brings its cornmeal crust to Santa Fe, New Mexico   Santa Fe, New Mexico, is known for its Pueblo Revival architecture. But Back Road Pizza’s warehouse location stands out in this Adobe-style town. It’s off the beaten path and situated in the front of live/work studios in the community’s Triangle… Read More

pizza tossing EVO Charleston

September 1, 2014

Hidden Gems

Identify your staff’s talents to strengthen business, employee relations   Operators have an eye for seeing the potential in interview candidates. Armed with a resume, questions to ask and the most reliable tool — their gut –– operators usually know who will be a good fit for their restaurant. But seeing potential in the people… Read More

September 1, 2014

Food Safety 101

Building a safe food culture in your establishment   For the last 37 years, Pizza Wheel has been charming the folks of 8,200-resident Bellevue, Ohio, with quality pizza and friendly service. In that time, Pizza Wheel has also been charming another group: the county’s health inspectors. Last year, the 25-seat pizzeria captured the Gold Plate… Read More

August 25, 2014

Employee Social Media Monitoring: On Line

Should you monitor your employees’ social media use? Admit it: you’ve Googled people you know to find out more about them, and you’ve used Facebook to look up old friends without actually contacting them. You might even have used social media to do a quick background check on a job candidate, or to help you… Read More

August 18, 2014

Independent vs Franchisee

Is an independent or franchise operation right for you?   You’re an entrepreneur, one who starts a business and is willing to take considerable initiative and risk in order to make money. Entering into the restaurant business is certainly a gamble –– 80 percent fail within the first five years. How can we lessen our risk?… Read More

Ann Kim Pizzeria Lola

August 11, 2014

The 2014 Independent Pizzeria of the Year: Pizzeria Lola, Minneapolis, MN

[SlideDeck2 id=34302] How Minnesota’s Ann Kim conquered the world of pizza   The oven perches on its supports smack in the middle of the building. Central to the business as the sun is to the solar system, its magnificence is the clear and uncontested focal point. By design, everything surrounding it intentionally draws the eye… 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.