Features

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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

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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

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September 1, 2016

Destinations: Portland, Maine

Pizzerias in Portland, Maine   OTTO A go-to spot for adventurous foodies and pizza aficionados, OTTO has quickly grown to 12 locations since opening its first Portland slice shop in 2009. OTTO strives for the highest quality, local (when possible) ingredients and a creative menu. The Masher is a creative pizza featuring mashed potato, scallion… Read More

LincolnRoadPizzeriaMiami

August 1, 2016

Pizza Competition

A roundtable talk on philosophy, standing out, and competitive analysis Competition. It’s a word that may make some operators lose sleep at night. Battling for your share of the market is a critical issue whether you’re in a metropolitan city of millions or in a small town of 1,000. Every operator approaches competition differently. Six… Read More

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August 1, 2016

More Pizza Competition Q&A

PT: When it comes to pizza competition, I never… Jerrier: “sweat the small stuff”.  This is a marathon, not a sprint.  We are in this for the long haul.  Lots of competitors and copycats will open…and ultimately close.  You can’t make crappy pizza and stand the test of time.  Once people realize what a hassle… Read More

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August 1, 2016

Destinations: Pittsburgh, Pennsylvania

A look at pizzerias in Pittsburgh, Pennsylvania Caliente Pizza & Draft House The three-unit Caliente has built quite the reputation for beer and pizza in the Steel City. Chef Eric Von Hansen won the Pan Division at the 2016 International Pizza Challenge with the Quack Attack, a pizza containing pan-seared duck breast, roasted garlic butter… Read More

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July 27, 2016

2016 Pizza Today Independent Pizzeria of the Year: Sizzle Pie, Portland, OR

Sizzling! Portland pizzeria becomes rock star of the Northwest What happens when a couple of metal heads decide to open a pizzeria in a suspect neighborhood once known for heroin and prostitutes? Sizzle Pie happens. A major revitalization of a downtrodden area happens. Four stores closing in on $8 million in sales in 2015 happen…. Read More

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July 1, 2016

Pizza Today on the Road: Venezia’s New York Style Pizzeria, Phoenix, AZ

From Toils to Triumph Domenick Montanile grows his New York-style pizzeria to be a Phoenix standout A glance at Venezia’s New York Style Pizzeria reveals a successful Phoenix-based operation with five locations that crushed through annual sales of more than $14.5 million. The booming pizzeria has even risen to No. 6 on Pizza Today’s 2015… 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.