Features

April 1, 2018

Pizza Today on the Road: A Tavola, Cincinnati, OH

Come to the Table A Tavola owners invite diners to a new pizza experience in Cincinnati   When you grow up in an educated and well-traveled family, you tend to get exposed to the world in new and meaningful ways. And when your grandmother and mother are great cooks, a passion for food enters your… Read More

April 1, 2018

Destinations: Lombardi Pizza Co., NJ; Scarrs, NYC; Max’s Coal Oven, GA

Lombardi Pizza Co. | Martinsville, New Jersey Launched as a food truck in 2011, the sought-after Neapolitan-style mobile unit grew into a brick-and-mortar pizza shop in 2013. The pizzeria applies a meticulous approach to ingredients and pizza dough and a dedication to consistency and service. The food truck still rolls to private parties and catering gigs…. Read More

pizza slice, toppings overload

April 1, 2018

Man on the Street: Topping Pet Peeves

Don’t make these critical ingredient errors I’m a simple man. Give me a cheese pizza and I’m usually satisfied. The majority of my pizza eating is comprised of cheese pizzas, which leads my tour guests to ask if I have something against toppings. NOT AT ALL! I love the basics like sausage and garlic pies,… Read More

Lars Smith, co-owner, State of Mind Public House and Pizzeria, Los Altos, California

April 1, 2018

Conversation: Lars Smith, State of Mind, Los Altos, CA

State of Mind Public House and Pizzeria Los Altos, California My brother, father and I came up with our concept many years ago at a beer pairing dinner at a wonderful gastropub that features local and seasonal fare. Our concept is relatively simple: we aim to showcase and celebrate the best that California has to… Read More

April 1, 2018

The Bestseller’s List

How to write a best-selling menu Special tomatoes. Prosciutto imported from Italy, cured in the same caves for 300 years. Mushrooms from a farm 15 miles away. Organic, non-GMO cheese from a producer who pays all his employees a fair wage. Wait! Stop! It’s at this point that restaurant guests go into overload and just… Read More

wine taps

March 11, 2018

What’s on Tap? Wine, of course

Amid the Great Depression, Peoria, Illinois, tucked neatly between Chicago and St. Louis, served a regular stop for the nation’s up-and-coming vaudeville acts. Given its Midwestern roots and melting pot demographics, “Will it play in Peoria?” emerged a popular phrase. If a show enjoyed a successful run in Peoria, entertainers reasoned, it could succeed elsewhere…. Read More

March 1, 2018

Pizza Today on the Road: Bazbeaux Pizza

The Long Haul Bazbeaux celebrates Midwest longevity The downtown Indianapolis location of Bazbeaux Pizza has the kind of line other restaurants envy when we visited on a cold winter afternoon. Slices, small salads and breadsticks were sold one right after another through the lunch rush and then BAM. The place quieted down and owner Jeff… Read More

March 1, 2018

On the Road: 312 Pizza Company, Nashville, TN

Windy City South Chicago transplants take their hometown flavors to Nashville What happens when a trio of Chicagoans can’t find their beloved pizza styles in their new city? The short answer: they take on a fresh challenge by opening a pizzeria. In a nutshell, that’s how it went down with husband and wife team Dan… Read More

Adopo, pizza, knoxville, tennessee, sourdough pizza, pizzeria, Brian Strutz

March 1, 2018

Destinations: A Dopo, Knoxville; Proof, Miami; and Aviator, Austin

A Dopo Sourdough Pizza | Knoxville, Tennessee “Objectively, our defining characteristic is our dough,” owner Brian Strutz says. “It’s a naturally leavened dough made from a starter I’ve personally kept alive for over four years. The recipe is just flour, water and salt. We live and die, so to speak, by the quality of our dough.”… Read More

February 28, 2018

Go State: Catering to the collegiate crowd

Every fall, myriad college students shuffle off to school, starting another year of studying, learning and late-night cram sessions. For local pizza restaurants, these students can mean hungry stomachs, and with that a viable source of traffic and business. But how can pizzerias get the attention of said students? Turns out, there are many potential… 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.