Features

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

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

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

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

July 1, 2016

Pizza Today on the Road: Sauce Pizza & Wine, Phoenix, AZ

Awesome Sauce Restaurateur Scott Kilpatrick acquires a fast-casual leader in Arizona It isn’t everyday that a well-developed, successful restaurant brand becomes available, so when restaurateur Scott Kilpatrick had the opportunity to purchase Sauce Pizza & Wine, he and his investment group jumped at the chance to acquire the brand in January 2015 from Fox Restaurant… Read More

July 1, 2016

Destinations: Sacramento, California

A Look at Pizzerias in Sacramento, California HOT ITALIAN The three-unit Hot Italian is the first pizzeria in the country to receive the REAL Certified Food award from the United States Healthful Food Council for its commitment to setting new standards for food and responsible practices. Its pizza dough is made with an organic, non-GMO… Read More

third-party delivery

June 1, 2016

From a Very Reliable (Out)source

Operators find third-party delivery services can ease some headaches Delivery is a necessary service in the pizza business, but there are challenges related to liability, insurance and employee scheduling. Still, delivery is growing. According to Technomic’s Pizza Consumer Trend Report, the percentage of consumers who purchase pizza for delivery at least once a month increased… Read More

June 1, 2016

Destinations: Detroit, MI

A Look at Pizzerias in Detroit, Michigan Slice of the 80’s Pizza This 1980s-themed pizzeria knows how to tie nostalgia into its identity and branding, from its graffiti mural to 50-game arcade. Even its graphics-wrapped delivery vehicles scream retro. Customers can go traditional with the crust or pick from seven flavors, including nacho cheese, Cajun… Read More

June 1, 2016

Pizza Today on the Road: Brick Oven Pizzeria, Lexington, KY

Loud and Proud Hard work, dedication helps Kentucky-based Brick Oven Pizzeria succeed Tim Kolenda didn’t start his Lexington, Kentucky, pizzeria on a whim. After spending his formative years working for a pizza franchise, Kolenda tired of corporate policies and a half-hearted product. Simply put, he thought he could do better. In February 2012, with the… Read More

June 1, 2016

Pizza Today on the Road: Goodfellas Pizzeria, Lexington, KY

Bluegrass Boys Kentucky-based Goodfellas Pizzeria growth 10 years in the making There’s a reason Alex Coats and Eric Boggs wanted us to meet at their pizzeria’s original location more than an hour before opening. Just minutes after Goodfellas’ OPEN sign lit, we were dancing around customer after customer in the 950-square-foot pizzeria, and the line… 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.