October 2015



The Hot 100 Issue

Who made our 2015 Hot 100 Independents List? Also featured in this issue: Pizza Today on the Road in Seattle, WA, jalapeño recipe ideas and a trending Halloween Cookie Pizza.



October 19, 2015 |

Sweet Treat: Cheesecake

Cheesecake is a crowd favorite Like pizza, cheesecake is a highly customizable dish. Though it can be savory in other parts of the world, in America cheesecake is most often equated with words like “sweet”, “rich” and “creamy.” The only rule? There really are no rules. Creativity and some sort of creamed cheese are the…Read More

Hot 100 independent pizzerias list logo

October 19, 2015 |

2015 Hot 100 Independent Pizzerias

 The Hot 100 Independents Each year, we mail out surveys to independent pizzerias across the nation. Using their responses, we compile our Hot 100 list — a ranking of America’s 100 largest independent pizza operations (based on sales). This issue is eagerly devoured by Pizza Today’s readers and the list you’ll see on pages 50…Read More


October 12, 2015 |

Pizza Today on the Road: Serious Pie, Seattle, WA

Serious? Pizza crust takes center stage at Seattle’s Serious Pie [SlideDeck2 id=45866] What’s in a name? To some, namely, everything. And that’s clearly the case at the aptly titled Serious Pie in Seattle, where the chefs and bakers under the tutelage of the famed Tom Douglas practice their craft with the goal of perfection in…Read More


October 12, 2015 |

Jalapeños: We got the Heat

Jalapeños are the preferred pizza pepper Americans love pizza, and they love peppers. You’d be hard pressed to find a pizzeria without hot peppers somewhere on their menu. In the infancy of gourmet pizza, ham, pineapple and jalapeños was about as out-of-the-box as most pizzeria operators dared to step. Today, you’ll find them across the…Read More

Jeremy White
Pizza Today

October 1, 2015 |

Commentary: A Tale of Two Errors

Recently I experienced two service snafus that were equally disappointing. While there were two different restaurants involved, two different servers, two different problems and two different ways of addressing the issues, only one ultimately got it right. The other one dropped the ball. Read through the situations below, then ask yourself how your team would…Read More


October 1, 2015 |

Eco-friendly Packaging: All Boxed Up

The environment is right for eco-friendly pizza boxes As Gary and Erin Fleming prepared to open Virgil’s Plate in 2012, they scoured vendor’s guides looking for the right pizza box to house their artisan, square-sliced pies. The husband-and-wife team wanted a visual package that would be as distinctive as their pizza, but one that would…Read More


October 1, 2015 |

Pizza Today on the Road: Via Tribunali, Seattle, WA

Fanning the Flames Jet City’s Via Tribunali shines with flair [SlideDeck2 id=45826] Walk long enough in any one direction in Seattle these days and you’re bound to stumble into a pretty decent pizzeria doing brisk business. The Jet City has come a long way in the past decade in terms of its pizza offerings. And…Read More

Pizzeria Mozza’s pizza bar enables the customer to watch the pizzas be made.

October 1, 2015 |

Customer Retention: Keep ’em Happy

Retain your regulars to maintain your company’s reputation Pizza has a lot going for it. It is almost an embarrassment of riches. It’s the problem everyone wants: the line stretches out the door, and customers fight for a table. The downside is that regulars who have been with you from the start may feel edged…Read More


October 1, 2015 |

Destinations: Kansas City, MO

A look at pizzerias in Kansas City, Missouri Providence Pizzeria Co. Opened in 2014 by brothers Luke and Aaron Salvatoret, the suburban Kansas City pizzeria has a well-designed, modern and open restaurant. Its interior highlights a showpiece, imported French brick oven, accompanied by a deck oven. The two ovens give Providence the versatility to offer…Read More


October 1, 2015 |

Man on the Street: Communication Breakdown

It’s up to you to please your guests You might want to sit down for this one. A friend of mine recently visited a restaurant and was told to expect a 25-minute wait. No big deal, waiting is part of the game at trendy hot spots like this. After the expected half hour has passed,…Read More


October 1, 2015 |

Respecting the Craft: Back to BBQ

Recently a friend asked why I don’t have a BBQ chicken pizza on the menu. My answer: The San Francisco food critics would kill me. Back in the day, we had a couple of pizzas with chicken and BBQ at my brother’s pizzeria. And they were big sellers. I have a friend who says his…Read More

Halloween Pizza

October 1, 2015 |

Trending Recipe: Halloween Cookie Pizza

Halloween Cookie Pizza   Print Author: Pizza Today Recipe type: Dessert, pizza Ingredients 12 ounces peanut butter cookie dough ¼ cup hot fudge sauce ½ cup crushed chocolate sandwich cookies ¼ cup Halloween candy corn 1 cup mini marshmallows Instructions Press the cookie dough into the bottom of a round pie plate or deep-dish pizza…Read More

Hot 100 independent pizzerias list logo

October 1, 2015 |

2015 Hot 100 Independent Pizzerias List

Below is a ranking of America’s largest independent pizza operations (based on sales) in the U.S. Read more on our new No. 1 — Pitfire Artisan Pizza. Go inside the Hot 100 Independent Pizzerias list statistics, visit: 2015 Hot 100 Independents: By the Numbers For more on Pizza Today’s pizza industry lists, visit: Rankings of…Read More


October 1, 2015 |

Vendor / Supply Agreements: Coming to Terms

Relationships are invaluable to a restaurant’s success. It is a no-brainer that the relationships between management and staff, staff and customer and restaurant and supplier need to be strong in order for a restaurant to keep its doors open. And relationships require work. They require communication and, sometimes, resolution. They require time and effort from…Read More