Features

enzo-convo

November 1, 2016

Conversation with Enzo Algarme, Pupatella. Arlington, VA

Pupatella Arlington, Virginia The VPN-certified Neapolitan pizzeria has garnered a solid reputation in Northern Virginia and Owner Enzo Algarme has established partnerships to help his brand grow. We keep things simple. We do not have table service. Customers order at the counter, and the food is brought to the table. Our pizza is very traditional… Read More

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November 1, 2016

Boston Pizza Tour: Wicked Good

The Boston pizza scene is amongst the nation’s best Area Four 500 Technology Square Cambridge, MA Kendall Square in Cambridge sees a cross-section of foot and automobile traffic, making it an ideal spot for restaurants seeking to serve MIT students and the general public alike. Area Four is a nice addition that elevates Boston’s already-strong… Read More

Hot 100

October 1, 2016

2016 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 you’ll see on pages 50 and 51 is a testament… Read More

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October 1, 2016

Pizza Today on the Road: Ciao! Wood-Fired Pizza & Pasta, Ithaca, NY

Ciao!, Baby Long-time restaurateur brings Italian back to Ithaca When we visited Ciao! Wood-Fired Pizza & Pasta this past summer, it was a late morning visit. The store was empty, flames from the oven were just about right and Owner Mark Campagnolo and General Manager Bill Oechslin were both on-hand to greet us. One by… Read More

pizza pasta show northeast

October 1, 2016

Pizza & Pasta Northeast 2017

Atlantic City, NJ / October 17-18, 2017 / pizzaandpastaexpo.com We’re coming and here’s why Coal-fired New York. Brick-oven Boston. Clam-capital New Haven. Tomato-pie Philadelphia — nearly every city and town between Portland, Maine, and the Potomac River features proud independent pizzerias and Italian pasta houses. Some are long-established and serve old family recipes. Others offer… Read More

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October 1, 2016

Destinations: Augusta, Georgia

A Look at Pizzerias in Augusta, Georgia Craft & Vine This sophisticated downtown eatery focuses on sharable, tapas-style small plates and wood-fired pizza, accompanied by charcuterie and cheese, snacks, desserts and a full beverage program. Its pizzas demonstrate an emphasis on flavor pairings. The Titan features a peach purée, speck, basil chiffonade and Mozzarella di… Read More

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September 1, 2016

Downtime Doldrums?

Rev up slow periods for maximum productivity Pizzeria operators live by the phrase “the guest comes first” and train staff to embrace the motto. But what happens during times when staff members outnumber your guests? For Scott Wallis, regional manager at The Rock Wood Fired Kitchen in Washington, it boils down to prioritizing more critical… Read More

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September 1, 2016

Pizza Today on the Road: Zito’s Pizza, Anaheim, CA

Outstanding in Orange Zito’s large menu, longevity make it a california stand-out Longevity in the restaurant business is a dream for many operators. For Zito’s Pizza owner Steve Silverstein, opening a pizzeria in 1988 was a career change but not entirely out of his comfort zone. After years in food sales, Silverstein had tired of… Read More

instagram on iphone

September 1, 2016

Let’s Get Social

There’s more to modern media than Facebook May 1, 2007: that’s the day we took our first step into the landscape of social media marketing here at Farrelli’s Pizza by creating our Myspace page. I remember that date well because it was my first day on the job as our director of marketing and communications…. Read More

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September 1, 2016

Pizza Today on the Road: The Pizza Press, Anaheim, CA

EXTRA! EXTRA! Clever concept, tight menu lay foundation for impressive expansion of  The Pizza Press In a saturated market, coming up with any new concept can be difficult. When your company chooses a popular industry segment –– pizza –– in a densely populated area, the task becomes even more challenging. We caught The Pizza Press on the… 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.