Features

Nonavo pizza, vancouver, washington, pizzeria

February 1, 2018

Destinations: Nonavo, Vancouver; The Pizza Barn, Yonkers

Nonavo Pizza | Vancouver, Washington Opened in the summer of 2016, Nonavo’s philosophy is to buy the best ingredients and let them shine. The dough is mixed and rolled out by hand. “The tomato pie is an homage to the pizza I grew up eating in Trenton, New Jersey,” says chef Joey Chmiko. “The main difference… Read More

king dough, pizzeria, bloomington, indiana

February 1, 2018

Pizza Today on the Road: King Dough, Bloomington, IN

Mobile to Mortar Pizza proprietor makes a big move Adam Sweet was kicking it for a well-established and successful pizza company in Arkansas, but something was missing. Though he played a prominent role in the business’s operations, he felt like the low man on the Totem Pole to a degree. Point blank: he wanted to… Read More

February 1, 2018

Pizza Today on the Road: Galactic Pizza, Minneapolis, MN

Out of the World Galactic Pizza charts a new horizon after change of ownership What do you get when you combine a superhero theme and décor with a sustainability focus? Galactic Pizza with its “planet-saving pizza” mission. Superheroes don capes and colorful costumes, traversing Minneapolis’ Uptown neighborhood in 100-percent electric cars transporting unique pizzas. Back… Read More

Red Wagon Pizza Company, Minneapolis, Minnesota, pizzeria

January 1, 2018

Pizza Today on the Road: Red Wagon Pizza Co., Minneapolis

Pizza Without Limits Peter Campbell introduces his vision of pizza to the Twin Cities   Peter Campbell grew up making pizza with his mom and his “Pop-Pop” (grandfather). Pizza meant family. While he went on to pursue other career interests, he had already developed his vision of pizza. After years behind a desk, he says,… Read More

2018, pizza today, menu guide

December 1, 2017

2018 Menu Guide

Discover pizza, app, entree, sandwich, and dessert recipes to infuse in your menu.   Appetizers Brussels Sprout and Sausage “Cassoulet” Fried Mozzarella West Coast Chopped Salad Pizza Stuffed Mushrooms Grilled Flat Bread with Sun-Dried Tomato Vinaigrette and Parmesan Lace Pepperoni Ripieni Artichoke Fritters with Orange Aioli Sauce Prosciutto & Melon Salad   Sandwiches Chicken Pesto Sub… Read More

Luke's Craft Pizza, Charleston, South Carolina, pizzeria

December 1, 2017

Destinations: Lukes, SC; Square, CA; Handsome, OR

Each month, we showcase three pizzerias around the U.S. to find out what makes them unique and menu items that their fans go crazy for.   Luke’s Craft Pizza | Charleston, South Carolina Husband and wife team Luke and Brittany Davis opened carryout-only pizza shop Luke’s in February 2016. Brittany says: “Our concept is simple… Read More

November 1, 2017

Pizza Today on the Road: Fire Artisan Pizza, Spokane, Washington

Roasted! Spokane’s Fire Artisan Pizza holds its own amongst heavy competition In downtown Spokane, Washington, two things are certain: there will never be a shortage of restaurants, and those restaurants will never have a shortage of beer. At Fire Artisan Pizza, the goal was to combine artisan pizza with a great beer menu. Front-of-the-house manager… Read More

November 1, 2017

Forced Closure: We’re Closed

What to do when shutting down isn’t your idea Closing your pizzeria is stressful enough when the decision is voluntary, but when forced to do so because of matters beyond your control the trauma is magnified. But some forced closures are more easily handled than others, says Dennis Lombardi, president of Insight Dynamics, LLC. Located… Read More

immigration, i-9 forms, employees, Immigration and Customs Enforcement

November 1, 2017

Employees: In the Right

What to do when ICE comes knocking These days, the U.S. Immigration and Customs Enforcement (ICE) agency’s presence in restaurants is about more than breakfast, lunch or dinner –– and that’s not by accident. Since taking office in January 2017, President Donald Trump and his administration have made immigration enforcement a priority with executive orders… 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.