July 19, 2013 |

21 Ways to wear pizza with pride

Have you noticed all of the pizza swag that people sport these days? From buttons, T-shirts and hats to earrings and cell phone cases, pizza fans are wearing their favorite food with pride. Buzzfeed has introduced “21 Ways to Wear Pizza with Pride.” The list includes some pretty creative pizza adaptations, like the pizza slice… Read More

July 12, 2013 |

Pizza Today’s 2013 Hot 100 Independents — Will you make the list?

Does your pizzeria have what it takes to make Pizza Today’s Hot 100 Independents list? Complete your 2013 Hot 100 Questionnaire online at Each year, we rank America’s 100 largest independent pizza operations based on sales. It’s free, simple and can be filled out quickly. All you need to do is complete the questionnaire… Read More

July 11, 2013 |

Taste of Chicago in full swing, other cities follow suit

Lou Malnati’s Pizzeria is churning out so much pizza from its four ovens at Taste of Chicago this week, it would make brick-and-mortar restaurants envious. The Windy City food festival attracts more than million visitors each year. From large metropolitan cities to small towns, communities across the country are hosting local food events to showcase… Read More

June 26, 2013 |

Think fresh: Five summer pizza recipes

It’s summer and local farms and farmers markets are bursting with fresh produce. Let’s put those fresh ingredients to work on your specials menu. Try these five summer pizza: Summer Garden Pizza Broccoli, carrots, cucumber, tomato, onion, mozzarella and Alfredo sauce. To view the full recipe, click here.              … Read More

June 26, 2013 |

Going Gluten Free — Logistics of tapping the wheat-free market

Expanding with gluten-free offerings was an obvious choice for Southeast-based Brixx Wood Fired Pizza. The 21-store chain sold nearly 60,000 gluten-free pizzas in 2012 alone, doubling the previous year’s sales. “At the very beginning, we realized that offering gluten-free dough was going to open up new business,” says Executive Chef Richard Shinault. “It’s absolutely driven… Read More

June 26, 2013 |

Extra Virgin Oven grows from farmers market pizza cart to million-dollar operation in Charleston, South Carolina

While working at a local, upscale Charleston, South Carolina restaurant, friends Ricky Hacker and Matt McIntosh had a vision. “We kicked around the idea of a wood-fired pizzeria and realized that we didn’t have the money to open a restaurant,” Hacker says. The partners pulled funds together to operate a mobile, wood-fired pizza cart. In… Read More

Magazine Departments Mirror Working Pizzerias

There’s method to our madness. Pizza Today’s departments are designed to take readers from the Front of the House to the Kitchen and Back Office. The Front of the House section covers restaurant customer service, dining room issues and restaurant design and server staffing and management. In our Back Office section, you’ll find information pertaining to taxes, proper ordering and restaurant marketing and restaurant operations. Our In the Kitchen section is filled with ingredient ideas, tips for creating the perfect pizza size, running a pizza slice business and making perfect pastas, appetizers and desserts. Readers will get an inside look at pizzerias across the country as our editors create in-depth articles featuring some of the most successful restaurants in the pizza industry.

Restaurant Management is Key in Every Aspect of a Pizzeria

Managing a restaurant involves more than hiring and firing. Whether you’re designing pizzeria marketing or refining your restaurant’s customer service, management should be involved in every aspect of a pizzeria’s day to day activities. Restaurant staff hiring and retention is a critical aspect of running a pizzeria, and we offer excellent insight on managing people. Readers will also learn how to create a management team, build schedules, refine restaurant operations and run a better business, regardless of the size of a business, from large chains to small independents.