News

January 4, 2017 |

2017 — What’s trending?

As a new year rang in, the food industry made its predictions of restaurant trends that will sweep the nation, from rising concepts to customer-facing tech and hot menu items. How do these forecasts correlate to the pizza industry? What’s going to be this year’s hot pizza style? What are your predictions? Let’s take a… Read More

January 4, 2017 |

Blaze Fast-Fire’d Pizza Launches “Keepin’ It Real” Initiative Underscoring Company’s Commitment to Additive-Free Food

Guests Encouraged to “Take the Pledge” in Support of “Keepin’ It Real” in 2017 January 4, 2017 – Los Angeles, Calif. – Blaze Fast-Fire’d Pizza today announced the launch of its “Keepin’ It Real” initiative, highlighting the company’s commitment to serving food without artificial additives. Plans for the new campaign include an opportunity for guests… Read More

January 1, 2017 |

Road to Expo: Jay Schuurman’s Top 5 Tips for Pizza Dough Acrobats

Our 2016 champion in the Masters Division of Freestyle Acrobatic Dough-Tossing shares some advice for success in this most-popular event from the World Pizza Games. Jay Schuurman, from Pizza Rock in Sacramento, California, won a battle of champions during the Pizza Expo Block Party last March in Las Vegas. See this year’s accomplished performers during… Read More

December 19, 2016 |

The Belgium Bombshell pizza

5 recipes that prove fruit belongs on pizza

The debate is over. Yes, fruit does have its rightful place atop pizza. But you can’t just throw pineapple on a pizza and call it a day. The abundance of sweet or tart fruit has the power to give pizza a burst of flavor and add complexity to its profile. Cheese can be the difference… Read More

December 1, 2016 |

Nino Coniglio on His New Pizza: “I Don’t Know What It Is!”

“If I called it Detroit style the Detroit guys would say, ‘That’s not Detroit style.’ If I called it Sicilian, they’d say, ‘That’s not Sicilian.’” So says our Pizza Maker of the Year winner from the 2016 International Pizza Challenge. For now the pizza being experimented on by Nino Coniglio shall remain nameless. The creative… Read More

December 1, 2016 |

Road to Expo: Touring Las Vegas One Pie at a Time

Come to Pizza Expo in March and take a real busman’s holiday — aboard a tour bus of like-minded pizzeria owners visiting three of the best places in Las Vegas. The tour is being led by Scott Wiener, famous for his pizza tours of New York City and a recognized authority on pizza history. Those… Read More

November 29, 2016 |

Mannequin challenge

Vermont pizzeria takes the Mannequin Challenge

Has your pizzeria taken part in a viral Internet sensation? All month long, family, friends, organizations and businesses have moved on an online viral trend to stand still. Over the Thanksgiving weekend, Goodman’s American Pie in Ludlow, Vermont stayed frozen for nearly two minutes in its #MannequinChallenge video, a pretty impressive feat with the quick… Read More

November 15, 2016 |

&pizza Announces $25 Million in Funding and Expansion to New York City in 2017

Named “pizza shop of the 21st century,” the brand with cult-like following targets rapid growth on East Coast WASHINGTON, Nov. 15, 2016 /PRNewswire/ — &pizza, the counterculture brand known for its critically acclaimed pizza and craft beverages, ampersand-tattooed employees (the Tribe), and fight for a living wage, announces that it has received $25 million of growth… Read More

Staying Ahead of Restaurant Trends Keep Pizzerias On Top

The restaurant industry is ever changing. With new restaurants popping up on a daily basis, a pizzeria’s competition can change quickly. Pizza Today offers real-time news covering pizzeria concepts, new pizzeria openings, information about the pizza industry’s top chains and franchising information. We also cover pizza industry competitions from around the world, and follow along as pizzaioli make their journeys to International Pizza Expo, held annually in Las Vegas.
Pizzeria concepts take advantage of the restaurant trends from fast-casual to new menu items. Staying updated with news in the industry can help give your long-standing pizzeria a competitive edge or provide you with new information for opening a pizzeria of your own.

 

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Pizza Today is your source for news from the top names in the pizza business to mom and pop independent pizzerias. Whether the industry news comes from Pizza Today’s editorial team or through the pizza companies press releases, Pizza Today brings you updates on who’s growing, adding a loyalty program, introducing a new menu, celebrating an anniversary and more.