Features

March 1, 2017

Baker’s Lung

What is the medical condition — and why should you be concerned about it? Last year, James Beard Award-winning pizzaiolo Chris Bianco recaptured a place in the headlines. The Phoenix-based chef, whose fame and following swelled in the early 2000s with Pizzeria Bianco, returned to the restaurant game in mid-2016 with Tratto, a tiny, strip… Read More

February 3, 2017

Pizza Today on the Road: Hot Italian, Sacramento, CA

Modern Italy Meets California Hot Italian’s concept, menu sharp amongst heavy competition We visited California’s Hot Italian on a steamy fall day. It was past lunch, but the restaurant was full of folks downing Italian beer and eyeing one another’s pizzas. With high ceilings, a loud beat and décor that leaned toward Italian cycling, we… Read More

February 3, 2017

Pizza Today on the Road: Sal’s, Ithaca, NY

Easy in Ithaca New York pizzeria has been a college-town  mainstay for more than two decades Ithaca, New York, may be a small college town, but it’s one that is decidedly comprised of foodies who are loyal to local restaurants. Residents and college students love their signature restaurants, and local restaurateurs love them right back…. Read More

February 1, 2017

Destinations: Hartford, Connecticut

A look at pizzerias in Hartford Connecticut Naples Pizza Opened in 1995, Naples Pizza is a family-owned and -operated restaurant serving Neapolitan-style pizza, calzones, panini, grinders, pastas and salads. Artisan pies include the Oozy Egg with house-made fresh mozzarella, prosciutto, truffle oil and two eggs. The Spicy Soppressata is topped with fresh mozzarella, hot cherry… Read More

January 4, 2017

Pizza Today on the Road: Persona Wood Fired Pizzeria, Calif.

Keeping it personal Persona Pizzeria proves Neapolitan-style pizza can be fast, affordable I first met Glenn Cybulski in a Mexican cantina at the Las Vegas airport. We’d both attended International Pizza Expo. I had a delayed flight; Cybulski and his then-partner were catching a drink before heading back to California, where the pair operated a… Read More

January 4, 2017

The Online Game

If you still are resisting online ordering, you’re making a big mistake “My phone’s ringing and my wait staff does just fine taking orders, so why add online ordering?” It’s a question I’ve heard numerous times. The Big Three pizza chains process nearly 15 percent of all of the pizza industry revenue via their digital… Read More

January 1, 2017

Expo Spotlight: Pizza Expo and Pizza & Pasta Northeast

MAKE PLANS NOW TO ATTEND! International Pizza Expo 2017 March 27–30, 2017 Las Vegas Convention Center Designed for pizzeria owners and operators, there’s something for everyone at Pizza Expo, whether you’re an industry veteran or just thinking about opening your first pizzeria.  Pizza Expo continues to be the premier event for learning and networking, as… Read More

January 1, 2017

Destinations: Orange County, CA

A look at pizzerias in Orange County, California Rance’s Chicago Pizza The Midwestern-style pizzeria has gained notoriety in the Southern California pizza scene. It serves up three Windy City pizza styles — stuffed, pan and tavern. Dough, sauce and salad dressings are made in house. Specialty pies include the Chicken & Garlic with mushrooms and… Read More

December 1, 2016

2017 Menu Guide

Let Pizza Today help you give your menu a makeover for 2017 and beyond. Explore the guide by menu category. Each section offers recipes for you and your staff to experiment with and make your own.      Appetizers / Pastas & Entrées / Pizzas / Desserts   Read More

December 1, 2016

Expo Spotlight: 2 Great Tradeshows, 4 World-Class Competitions

International Pizza Expo 2017 March 27–30, 2017 Las Vegas Convention Center Designed for pizzeria owners and operators, there’s something for everyone at International Pizza Expo, whether you’re an industry veteran or just thinking about opening your first unit. To succeed in today’s fiercely competitive marketplace you need access to all of the latest trends, strategies… 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.