Features

Robert Wagner, Need Pizza, Cedar Rapids, Iowa

August 1, 2018

Conversation: Robert Wagner, Need Pizza, IA

  Need Pizza, Cedar Rapids, Iowa Need Pizza is a family friendly, thin-crust pizzeria akin to New Haven Style. We feature large portion sizes, red, white (sauceless), plain (cheeseless) and BBQ sauced pizzas, with a build-your-own format. We are also a craft beer bar with a focus on locally made beers. There is definitely an… Read More

Empire Slice House, Oklahoma City, Oklahoma, 2018 Independent Pizzeria of the Year

August 1, 2018

Oklahoma City-based Empire Slice House named Independent Pizzeria of the Year

Building an Empire Empire Slice House stands as a beacon on the Plaza District strip of NW 16th Street in Oklahoma City. An “EMPIRE” marquee dominates the storefront. Its intoxicating aromas waft down the block. Ellie, a pink elephant statue at the entrance, allures passersby into the metal door. The New York-style pizzeria is anything… Read More

family, Local Myth Pizza, Chalen, Washington

August 1, 2018

Destinations: Local Myth Pizza, WA; The Local Pizzaiolo, GA; Pizza Snob, TX

A look at pizzerias around the U.S.   Local Myth Pizza | Chelan, WA Local Myth capitalizes on the lake town’s surrounding vineyards and orchards by serving more than 30 local wines and hard ciders, in addition to 10 local craft beers. The scratch kitchen makes Italian sausage, chorizo and house sauces (marinara, basil pesto, creamy… Read More

Jim Zimmerline, Zipp's Pizzaria, Adair, Iowa, Q&A

July 1, 2018

Conversation: Jim Zimmerline, Zipps, Adair IA

  Zipp’s Pizzaria Adair, Iowa We make everything ourselves (crust, three kinds of raw sausage, sliced provolone cheese, homemade sauce and more). Homemade pizza with fresh ingredients cooked in a stone deck oven; it is thin crust to a point, not cracker style though. Zipp’s reputation as a hidden gem –– We do offer something… Read More

the local, forcella, new york, williamsburg, neapolitan style pizza, pizzeria

July 1, 2018

Destinations: Forcella, NY; Cafe Bottega, Linda’s Pizza

Forcella | Brooklyn, NY The Williamsburg pizzeria serves up Neapolitan pizzas and fried pies along with a full menu of Italian classics. The restaurant went under new ownership in 2015. “We just updated our menu (in April) and added the Local Pizzaiolo. The pizza is made with brisket from local barbecue purveyor Fette Sau, Cipollini… Read More

Sammy Mandell, Greenville Avenue Pizza Company (GAPCo), Dallas, TX

July 1, 2018

Sammy Mandell named Pizza Today’s First Young Entrepreneur of the Year

  The Original Pizza Slayer A Look Inside Dallas-based Greenville Avenue Pizza Company (GAPCo) Sammy Mandell sat arms folded over his forehead as the anticipation built seconds before the name of Pizza Today’s first-ever Young Entrepreneur of the Year winner was announced at International Pizza Expo in March. He stood, eyes wide, as his name… Read More

andolini's, tulsa, oklahoma, pizzas, gelato

June 1, 2018

Pizza Today on the Road: Andolini’s, Tulsa, OK

All the Right Moves Andolini’s hits the mark(et) in Tulsa There are some powerhouse cities that are known for their culinary prowess: New York, of course, and San Francisco, Boston and Chicago. Pizzeria owner Mike Bausch is building a regional empire of impressive stores featuring a variety of pizza styles. Roman pizza in Tulsa, Oklahoma? Given the crowds… Read More

Michael DeNunzio, Fine Folk Pizza, Fort Myers, Florida

June 1, 2018

Conversation: Michael DeNunzio, Fine Folk Pizza, Ft. Myers, FL

  Fine Folk Pizza Fort Myers, Florida We have a super simple concept here at Fine Folk Pizza: have fun, take care of people and put out a product that we are proud of. If you look at our mission, vision and values, they all drive home these principles. We are transparent with our team… Read More

instagram, likes, pizza, food photography

May 1, 2018

Man on the Street: If You Pic It — We Will Come

Pretty food pictures are key Two chef friends were recently talking about what I imagine they always talk about — how to stay relevant in an increasingly fickle food world. The conversation was interesting because the two participants exist at opposite ends of the career spectrum. One is quite famous, with a history of successful… Read More

Pizzeria Operators Provide Real-World Tips

Each month, our editors visit successful pizzeria operators around the country to offer readers real-world success stories. Whether it’s a fast-casual chain in California or a small mom-and-pop in Pennsylvania, every pizzeria offers tips for our readers. Today’s readers know restaurant trends change quickly and staying ahead of the curve will keep operators competitive and modern. Pizza Today is the industry’s top resource for restaurant trends from pizza chains and independents.

Go inside successful pizzerias in America by reading our Pizza Today on the Road features. We tour the pizzeria and go behind the scenes in the kitchens. We sit down one-on-on with operators and key management staff to find out what’s driving their success and where the industry is headed.

 

Customer Loyalty as Important as Good Food

If you’re running a modern pizzeria, your goal shouldn’t be to get a customer in once. Bringing them back time and time again creates restaurant customer loyalty that is immeasurable. There’s more to a successful pizzeria than just good food. From a creative concept to on-the-spot staff and management, encouraging repeat customers should be a primary goal for any restaurant operator.