Features

December 1, 2016

2017 Menu Guide: Pastas and Entrees

Pastas and Entrees Tortellini Pesto with Sun-dried Tomatoes Fettuccine Gorgonzola with Sun-Dried Tomatoes Penne Rigate with Smoked Mozzarella and Asparagus Tips Penne with Escarole, Beans, and Sausage Veal Saltimbocca Penne with Artichoke Hearts Chicken Parm Radicchio, Mushroom and Three-Cheese Lasagne Pollo Cacciatore al Forno Spaghetti with Puttanesca Sauce Farfalle Pasta with Artichoke Hearts and Tomatoes… Read More

December 1, 2016

2017 Menu Guide: Appetizers

Appetizers Sicilian Stuffed Tomatoes Panzanella Salad Baked Parmesan Zucchini Sticks Stuffed Artichokes Pizza Wrap Cheese and Sun-Dried Tomato Dipping Sauce Basic Baked Clams Oreganatta Bruschetta di Pomodoro      Appetizers / Pastas & Entrées / Pizzas / Desserts   Read More

November 1, 2016

Destinations: Richmond, VA

A Look at Pizzerias in Richmond, Virginia Bottoms Up Pizza Situated in the historic Shockoe Bottom district for more than 25 years, Bottoms Up makes use of its building with two stories of dining, three bars and patios along with seating for more than 320. The pizzeria features a sourdough crust. Signature pizzas include the… Read More

November 1, 2016

Pizza Today’s 2016 Top 100 Pizza Companies

SPONSORED BY What’s happening with America’s largest pizza companies? Who added stores in 2016? Who pushed their sales to record highs? Who dropped off a bit? Last month, we published our list of the nation’s 100 most successful independent operations. Now, we present to you our yearly listing of America’s 100 largest pizza chains. Check… Read More

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

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

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

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

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.