may 2012 cover

The Art of Branding your Artisan Pizza

With a higher price point, gain the know-how to brand your artisan product. Relive Pizza Expo 2012 with our exclusive wrap up. Pizza Today hits the road to Sacramento, California.

 

2012 May: Did You Know? / Places That Rock

November 26, 2012 |

2012 May: Did You Know? / Places That Rock

41 percent of consumers report eating pizza at least once a week, according to Technomic, Inc. You can now subscribe to Pizza Today on your iPad or Android tablet free of charge. That’s right, our app costs $0.00! America’s 50 largest pizza companies control approximately 28,800 stores. 48 percent of U.S. pizzerias serve beer ///…Read More

2012 May: SHOWTIME

May 1, 2012 |

Showtime

Performance kitchens put staff center stage   For Brixx, a southeastern-U.S.-based chain of brick-oven restaurants, having a performance kitchen was just a natural extension of the restaurant’s branding strategy. “Making the pizza in the brick oven is all part of the show,” says Eric Horsley, Brixx managing partner and lead design strategist. “Guests are fascinated…Read More

2012 May: My Turn

May 1, 2012 |

My Turn: John Gutekanst, Avalanche Pizza, Athens, Ohio

A Matter of Perspective   John Gutekanst Avalanche Pizza Athens, Ohio It was a busy night and we were running at a 55-minute pizza delivery time. I just put four large pizzas on the rail of my conveyor oven and pulled the ticket from the make line that would eventually accompany the four boxes on…Read More

2012 May: Marketing Matters

May 1, 2012 |

Marketing Matters: Enough is Enough

When you use too many avenues of marketing   Do you ever feel like you are suffering from marketing overload? Ever wonder if you’re on the brink of hitting your social media tipping point? I’ve been there. Sometimes you have to ask yourself, “how many marketing platforms do I really need to master in order…Read More

2012 May: Man on the Street

May 1, 2012 |

Man on the Street: Expand Your Reach

I used to fear technology. Part of my problem was that I assumed every new gizmo would be a passing phase. It’s even worse with digital media — I avoided Facebook, Twitter and Foursquare like the plague because I didn’t want to put the time into developing profiles only to watch them become obsolete in…Read More

2012 May: Il Pizzaiolo: Pizza Rock

May 1, 2012 |

Il Pizzaiolo: Pizza Rock, Sacramento, CA

Metal flames shooting from its artistic sign in front hint at what is in store for customers who visit Pizza Rock in Sacramento, California. Once inside, a real PeterBilt semi truck crashes through a wall hovering over its bar with a DJ booth spinning loud, lively music inside the truck’s cab. Balancing the wall opposite…Read More

Paesano's Sacramento

May 1, 2012 |

Il Pizzaiolo: Paesanos, Sacramento, CA

There is an ever-present theme that weaves its way through Sacramento, California-based Paesanos’ 16-year-old operation: evolution, revolution even. Co-owner Mark Scribner and Director of Operations Dana Scarpulla showcased its original Midtown location during a recent Pizza Today visit to talk about Paesanos’ concept and its growth. When the first Paesanos opened in the trendy Midtown…Read More

2012 May: Garden Fresh

May 1, 2012 |

Pizza Toppings: Garden Fresh

Think outside the tomato when it comes to fresh veggies on pizza   Artisan pizza is booming right now thanks to an influx of upscale ingredients that are more readily available than ever before. One of the latest trends which I believe is here to stay is to “buy local” in areas that we can,…Read More

2012 May: Dough Doctor

May 1, 2012 |

The Dough Doctor examines ovens’ effects on dough

An interesting question came across my desk asking how the physical attributes of an artisan pizza would be affected by baking the same pizza in different types of ovens. Let’s take a look and see how a New York-style thin-crust pizza might vary when baked in the different types of ovens. Since this is a…Read More

2012 May: Beyond Red pasta with Gorgonzola Cream sauce

May 1, 2012 |

Sauces — Beyond Red

Artisan sauces take pizza menus beyond the red sauce   At the dawn of the pizza age, tomato sauce –– or crushed plum tomatoes –– was what a customer would expect to find on the pie that was put before them. Over time, though, it was simply a matter of trying out new ideas. The…Read More