Features

May 1, 2016

Destinations: Columbus, Ohio

A Look at Pizzerias in Columbus, Ohio Harvest Pizzeria The two-unit pizzeria was recently featured in Afar magazine’s “Must try pizza pies around the world.” Harvest’s motto is “Local tastes better,” and the company proudly displays its produce and dairy farm partners and Ohio meat providers on its Web site. The menu of small plates,… Read More

April 1, 2016

Pizza Today on the Road: URBN, San Diego, CA

From New Haven to San Diego Connecticut native Jon Mangini goes URBN with coal-fired pizza Growing up in suburban New Haven, Connecticut, Jon Mangini says pizza was just a part of life. “Everybody worked in a pizza place,” he says. “I was surrounded by it.” When he moved to San Diego, California, 12 years ago,… Read More

April 1, 2016

Destinations: Buffalo, New York

A look at pizzerias in Buffalo, New York Leonardi’s Pizzeria This small mom-and-pop pizzeria has been a family affair for 44 years. Its rectangular pies have garnered attention in the region. Leonardi’s Famous White Pizza was recently named among Buffalo News’ “10 Pizzas to Pine For.” The pizza features a house-made white sauce, cheese, onions,… Read More

roman, al taglio-style pizza, pizza styles, square pizza

April 1, 2016

Pizza Today on the Road: Napizza, San Diego, CA

Pizza Al Taglio When Pizza Today arrived at Napizza’s flagship location in San Diego’s Little Italy in January, the concept shined through with its quaint outdoor seating wrapped around its corner building, its spot-on vibrant branding inside and out, and its eat-with-your eyes slice and salad displays. Little Italy was bustling with mid-afternoon foot traffic… Read More

March 14, 2016

Pizza Today on the Road: Post Office Pies, Birmingham, Alabama

Signed, Sealed, Delivered Post Office Pies puts its stamp on the Birmingham, Alabama, food scene Birmingham, Alabama native John Hall was drawn to the culinary culture of New York City. Years later, a changing food scene and opportunities to transition to ownership brought the young chef back to his hometown. Collaborating with Brandon Cain and… Read More

March 1, 2016

Building a Beer Club: Cheers!

Five rules for building and maintaining a viable beer club Admittedly, Josh Fernands had selfish aims. The executive beverage director at Washington, D.C.-based Pizzeria Paradiso and self-described beer geek longed to connect with other craft beer aficionados in the nation’s capital, excited to share and discuss the rising number of novel brews available in bottles… Read More

March 1, 2016

Branching Out

Pointers and pitfalls when opening a second location Few restaurants last more than a few years, but for those that turn a healthy profit, expansion is a sensible next step. Opening a second location is easier said than done, though. Between hidden costs, new crews and slow openings, unforeseen problems can quickly put a damper… Read More

Knuck's Wheelhouse, pizzeria in Oklahoma City, Oklahoma

March 1, 2016

Destinations: Oklahoma City, Oklahoma

A look at pizzerias in Oklahoma City, Oklahoma   Revolve Pizza Kitchen The fast-casual pizzeria gets its name from its dual custom-built revolving brick ovens. Everything is customizable — from pizzas and salads to pastas. Revolve offers signature suggestions. The popular True Italian pizza features red sauce, mozzarella, pepperoni, house-made Italian sausage and prosciutto, pepperoncini,… Read More

March 1, 2016

Pies on the Road

Charting a new course with a mobile pizza kitchen For restaurateurs, tough economic times are often the birthplace of creativity. Instead of giving up on their pizzeria dreams during the recession, operators took to the streets. Between 2009 and 2014, the food truck industry grew by an annual rate of 12.5 percent, according to IbisWorld…. Read More

March 1, 2016

Pizza Today on the Road: Slice Pizza & Brewhouse, Birmingham, Alabama

Brotherhood The Bajalieh brothers cultivate community spirit at Birmingham’s Slice Pizza & Brewhouse The Bajalieh brothers grew up in their parents’ sandwich shop in Birmingham, Alabama, so going into the restaurant business together came naturally to Chris, Jason and Jeff. They continued their late father’s legacy by reopening Sol’s Sandwich Shop and Deli in 2008…. 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.