Features

king dough, pizza, bloomington, indiana, wood-fired, pizzeria

November 1, 2017

Destinations: King Dough, That’s A Some Pizza, Sophia

King Dough | Bloomington, Indiana   King Dough opened its brick-and-mortar location in 2015 after a year operating a mobile oven. The wood-fired pizzeria, Owner Adam Sweet says, “bridges the gap between a weirdo rock-and-roll pizzeria and a responsible sourced, farmer driven (and) impeccable technique restaurant.” Fans go wild for the Grape and Gorgonzola pizza with… Read More

October 1, 2017

Is Your Concept Outdated?

When, why and how to update your brand Checkered tablecloths and Chianti-bottled candles have long been the stereotype of Italian restaurants, and some concepts still haven’t left the 1980s. While traditional décor, old-fashioned menus and familiar food still fly in some venues, times –– and customers –– are always changing. Most pizzerias must continually revamp… Read More

Federal Hill Brick Oven Pizza, Providence, Rhode Island, pizzeria

October 1, 2017

The Pies of Providence

Providence, Rhode Island packs a punch when it comes to great pizza   Federal Hill Brick Oven Pizza From publishing a magazine to selling cigars, Billy Manzo has had an interesting and evolving career. He even worked in banking and film production. But when the culinary bug bit him, the ensuing fever flamed into full-blown… Read More

September 1, 2017

Pizza Today on the Road: Rome’s Pizza, San Antonio, TX

Changing Tide San Antonio-based Rome’s Pizza adapts to the ebb and flow of the pizza business Few pizzeria owners have reached the pinnacle of success that Gus Nassar has with his San Antonio-based Rome’s Pizza. The gourmet pizza company pioneered the pizza style in the San Antonio area 30 years ago. Today, four Rome’s locations… Read More

September 1, 2017

Destinations: Red Bank, NJ

A look at pizzerias in Red Bank, New Jersey Lupo Pizzeria Andrew Datre is a second-generation pizzeria operator with local chain Gianni’s. Ready to infuse his artistic expression, he opened Lupo recently. “My vision for Lupo is to take the basic pizzeria menu and perfect it,” Datre says. The pizzeria locally sources ingredients and features… Read More

September 1, 2017

Pizza Today on the Road: Pizza Italia, San Antonio, Texas

Social Evolution Pizza Italia ushers in a new decade in San Antonio When Terrance Basone opened Pizza Italia in San Antonio, Texas in 1987, reaching his customer base looked a lot different than it does now. There was no Facebook or Google, and he will be the first to admit it’s not his forte. It… Read More

September 1, 2017

Marking the Occasion

How to celebrate an anniversary An anniversary means you’ve done it. Congratulations. Amidst all of the obstacles of operating a restaurant, your pizzeria has made it another year, another decade. There’s reason to celebrate. You deserved it. Your hard-working employees and your loyal customers deserve it, too. When and how do you celebrate? Every year,… Read More

August 1, 2017

Destinations: Louisville, Kentucky

MozzaPi The artisan-style pizzeria is one of the newest shops in Louisville, but its mobile unit and catering business has been going strong since 2011. With an onsite mill, MozzaPi is meticulous about its sourdough crust and baked goods. Its small pizza menu features the Sweet Onion Marmalade (wood-fired Andouille sausage, bleu cheese, rosemary and… Read More

cane rosso, 2017, independent pizzeria of the year, pizza today, dallas, texas

August 1, 2017

2017 Independent Pizzeria of the Year: Cane Rosso, Dallas, TX

Deep in the Heart of Texas Cane Rosso wins 2017 Independent Pizzeria of the Year title We first visited Cane Rosso about five years ago, when owner Jay Jerrier had one unit in Dallas’ up-and-coming Deep Ellum neighborhood. That store opened during a famous ice storm in February 2011; fast-forward a few years, and the… 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.