Features

September 1, 2017

Marking the Occasion

How to celebrate an anniversary An anniversary means you’ve done it. Congratulations. Amidst all of the obstacles of operating a restaurant, your pizzeria has made it another year, another decade. There’s reason to celebrate. You deserved it. Your hard-working employees and your loyal customers deserve it, too. When and how do you celebrate? Every year,… Read More

August 1, 2017

Destinations: Louisville, Kentucky

MozzaPi The artisan-style pizzeria is one of the newest shops in Louisville, but its mobile unit and catering business has been going strong since 2011. With an onsite mill, MozzaPi is meticulous about its sourdough crust and baked goods. Its small pizza menu features the Sweet Onion Marmalade (wood-fired Andouille sausage, bleu cheese, rosemary and… Read More

cane rosso, 2017, independent pizzeria of the year, pizza today, dallas, texas

August 1, 2017

2017 Independent Pizzeria of the Year: Cane Rosso, Dallas, TX

Deep in the Heart of Texas Cane Rosso wins 2017 Independent Pizzeria of the Year title We first visited Cane Rosso about five years ago, when owner Jay Jerrier had one unit in Dallas’ up-and-coming Deep Ellum neighborhood. That store opened during a famous ice storm in February 2011; fast-forward a few years, and the… Read More

July 1, 2017

Pizza Today on the Road: Paulie Gee’s, Brooklyn, NY

Oh,Gee! Paulie Gee’s a must-hit in Brooklyn Paul Giannone hasn’t been in the pizza business his whole life like many of his competitors. He doesn’t bleed marinara, or sweat olive oil, and his hands weren’t covered in flour from an early age. What he does do is listen –– and listen well. He asked the… Read More

July 1, 2017

Pizza Today on the Road: Williamsburg Pizza, Brooklyn, NY

In The Burg Williamsburg Pizza succeeds in crowded Brooklyn market It’s a warm summer afternoon in May when we roll up to Willamsburg Pizza, an unassuming slice joint that pretty much embodies Brooklyn. The small restaurant is gritty, with scratched tables that don’t quite level out, an open door that brings in all sorts of… Read More

pizza boy brewery, al's of hampden

July 1, 2017

Destinations: Harrisburg, Pennsylvania

Al’s of Hampden/Pizza Boy Brewing Co. The restaurant and brewery is family friendly and offers free WiFi. Al’s boasts 99 draft beer lines and three hand-pumped from cask ales. Dough’s made twice daily. Its pizza menu features specialty pies, hand-tossed pizzas, white pizzas and stuffed pizzas. Specialty pizzas include the Hot Hot Hot (pepperoni, bell… Read More

June 1, 2017

Destinations: Charlotte, North Carolina

A Look at Pizzerias in Charlotte, North Carolina Inizio Pizza Napoletana Owner Grant Arons says Inizio is “the culmination of all my experiences; as a business owner, pizza fanatic and self-proclaimed dough nerd. If there’s one thing besides the premium ingredients that makes us unique, it’s our dough. The attention to detail that we put… Read More

vazzy's, pizzeria, owners, connecticut

June 1, 2017

Pizza Today on the Road: The Original Vazzy’s, Bridgeport, CT

Better With Age Vazzy’s celebrates quarter of a century in Connecticut Bridgeport, Connecticut, may be a small town, but its region has enough room to hold Johnny Vazzano’s four The Original Vazzy’s pizza locations and several other Italian and pizza eateries under different names. (Total sales? A cool $12 million.) Opened in 1993, Vazzano, who hails… Read More

increase check averages, restaurants

June 1, 2017

10 Ways to Boost Check Averages

Every four weeks, managers from the 46 Lou Malnati’s Pizzeria locations scattered across the Chicago area gather together –– leaders of carryout units in one room and managers of the chain’s full-service restaurants in another. The managers look each other in the eyes, share data and swap ideas and best practices around operations, staffing and… Read More

Anne and Kevin Plaut, owners, Harry's Bishops Corner, West Hartford, Connecticut

June 1, 2017

Pizza Today on the Road: Harry’s Bishops Corner, West Hartford, CT

Bring it On Second owners breathe new life into Connecticut mainstay Tucked into a corner of a busy strip mall is a nondescript pizzeria with a very big business. It’s the type of place one might overlook but once visits quickly becomes a regular. There’s a wall of deck ovens at Harry’s Bishops Corner, and… 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.