Johnny’s Pizza House Embarks on First Rebrand in Nearly 50-year History

Iconic pizza chain reveals new tagline ‘Let’s Share A Slice’, supported by new brand campaign from iris   September, 2015.  Iconic regional pizza chain, Johnny’s Pizza House, a decades-long staple for Louisiana pizza lovers, is undergoing its first rebrand since opening its doors in 1967.  Founded by hometown hero Johnny Huntsman, who opened his firstMore »

American Pizza Community serves up pies to local charities

Washington, D.C., September 2, 2015 – Pizzerias everywhere are celebrating the upcoming National Cheese Pizza Day on September 5th with the delivery of pies this week to children’s and local charities in communities around the country. Knowing that a slice of pizza can brighten anyone’s day, members of the American Pizza Community wanted to saluteMore »

New York City’s Top Pizzerias Unite to Fight Hunger at Slice Out Hunger

NEW YORK, Aug. 26, 2015 /PRNewswire/ — Once a year, NYC’s top pizzerias unite under one roof to raise money for New Yorkers in need at Slice Out Hunger’s $1 Slice Night. This annual charity event sells $1 pizza slices from famous pizzerias such as Difara, Lombardi’s, Keste, John’s Pizzeria, Arturo’s and more — mostMore »

New Research Finds Americans are Embracing Global Cuisines on Restaurant Menus

August 19, 2015 80 percent of consumers eat at least one ethnic cuisine per month One third of consumers tried a new ethnic cuisine in the last year Two-thirds of consumers eat a wider variety of ethnic cuisines now than five years ago Italian, Mexican and Chinese reign supreme; Ethiopian, Brazilian and Korean are leastMore »

National “Small Business Revolution” documentary project features San Francisco’s Mozzeria

Owners Melody and Russell Stein among 100 business builders featured in yearlong campaign celebrating the crucial role of small businesses in our communities   San Francisco, Calif. – Aug. 10, 2015– Many hungry Californians visit Mozzeria for a slice of their legendary pizza, but they get more than a tasty meal: They receive a diningMore »

Pizza Today wins a record EIGHT TABBIE awards

tabbie awards, tabpi

The editorial team at Pizza Today is proud to announce that we have won a record EIGHT TABBIES Awards from the Trade, Association and Business Publications International (TABPI). The TABBIES international b2b magazine competition encompasses 18 categories, and is open to English-language business-to-business publications around the world that are published at least quarterly, as wellMore »

Words Impact Consumer Buying Patterns

New Culinary Visions® Panel study reveals most enticing food descriptors.   (Chicago, July 14, 2015) Specific descriptive words, including ‘fresh’, ‘local’, ‘homemade’ and ‘natural’, would entice the majority of consumers to purchase food from either a restaurant or store, according to a recent study by the Culinary Visions® Panel.  This exclusive online consumer research studyMore »

American Pizza Community responds to FDA menu-labeling rule delay

Man on the Street Scott Weiner talks pizzeria menus

The U.S. Food and Drug Administration has extended its compliance date for the final rule requiring disclosure of certain nutrition information for standard menu items in certain restaurants and retail food establishments to December 1, 2016. The FDA menu-labeling rule applies to a restaurant or similar retail food establishment that is a part of aMore »

Scott Wiener to be featured in a documentary


Pizza Today’s Man on the Street and owner of Scott’s Pizza Tours Scott Wiener is being featured in a full-length documentary. “Scott’s Pizza Tours: A Documentary” chronicles the pizza historian, pizza enthusiast, columnist for Pizza Today and author of Viva La Pizza! The Art of the Pizza Box,  Guinness World Record holder for his collectionMore »

AIB International to host Practical Pizza Production Technology seminar

AIB International will host its Practical Pizza Production Technology seminar on October 12 through 15 in Manhattan, Kansas. Baking professionals are covering everything from ingredient functionality, freezing techniques, take-and-bake options, and health trends in this course that has been totally redesigned to incorporate more hands-on practice. They will also provide instruction on how pans, tools,More »