Pizza Expo Turns 30!

We mark our anniversary with a show guide packed with operational tips, menu ideas and recipes, location selection. Pizza Today visits New Orleans, Louisiana.


pizzeria, interior, dining area

February 17, 2015 |

‘Move over, darling’

Dining room expansion gives you plenty of options Eight years ago, when competing pizza chains choked his business, Jim Jacobs renovated his dining room, adding a lunch buffet at Pisanello’s Pizza in Mount Pleasant, Michigan. The result was magic. Customers on lunch breaks crammed the place. Ironically, that triggered a new challenge: “People I know…Read More

Employee work schedule

January 12, 2015 |

Scheduling: Pencil Me In

Making a schedule that actually works takes time and effort from management and staff Putting together the pieces of a scheduling puzzle requires flexibility, time and the ability to see into the future. Operators need to balance the demands of their restaurant’s customers with the availability of their employees, handle last-minute staff requests and make…Read More

Steel City Pizza Server station

March 17, 2014 |

The Service Command Center

Server stations keep the kitchen and dining room flowing When Aaron Baumhackl, chef and co-owner of Solstice Wood Fire Café, relocated the restaurant to Hood River, Oregon, in December 2013, he consulted an expert about where to put the server stations. “I needed more input from the floor manager,” says Baumhackl, who moved the eatery…Read More

Sundried pizza salad

March 17, 2014 |

Get healthy with a variety of meats and proteins

Flavorful meats and proteins address dietary needs With more attention than ever being placed on healthy menu options, operators are turning to products that are made from healthier ingredients. I’ve noticed how much attention the Mediterranean diet is getting with its health benefits. Most folks don’t usually stick with healthy dining because it can be…Read More

Bruno Napelano, San Diego, margherita, pizza

March 17, 2014 |

Pizzeria Bruno Napoletano — San Diego, CA: Labor of Love

[SlideDeck2 id=30361] Pizzeria Bruno Napoletano’s passionate owner is making waves one pizza at a time in San Diego Peter Lutz grew up in Detroit and still has an affinity for the style of pizza his home city has popularized. He likes New York-style pizza and other varieties as well. Pizza comes in many styles, and…Read More

bartender making cocktail Tutta Bella

March 10, 2014 |

Now serving: Adding a bar

Incorporating the sell of alcohol into a pizzeria operation comes with obstacles, but the rewards may be too big to ignore its revenue potential. Darryl Meadows, co-owner of Manhattan Pie Company in Georgetown, Texas, sought to add a bar long before it become a reality in May 2012. But, Texas had rules against bars being…Read More

Spinach and artichoke dip pita chips

March 10, 2014 |

Think outside the breadstick

Use your oven for oven-baked bottom-line boosts Let’s talk bottom line for a moment. It’s on all of our minds. We all want to increase our profits or get closer to making a profit and we are relentless in finding ways to bring in new customers to meet those financial goals. In the past, I’ve…Read More

Tony Gemignani

March 10, 2014 |

Respecting the Craft: Down and out in Las Vegas

Honestly, I have never been a fan of a certain nationally known food distributor. Early in my career I disliked their approach and practices when it came to their reps. Over the last 23 years I have always bought from independent Italian distributors. And I still do. Opening a new restaurant and going into a…Read More

Recycling bin

March 10, 2014 |

Going Green

If you’ve resisted going green because of cost-conscious concerns, you may be missing out on major savings Going green: Sure, it’s a catchy term…and maybe it’s even a little bit of a cliché at this point. But it’s a mistake to ignore the idea behind the phrase. For pizzeria proprietors, it’s time to put away…Read More

Detroit-style pizza

March 4, 2014 |

Do it Detroit style

Regional pizza makes its way cross-country Once virtually unknown outside of the Motor City, Detroit-style pizza has rapidly become a popular dish at several notable pizzerias across the country and has earned its makers top honors in both domestic and international pizza competitions. The style’s recent emergence on the global pizza scene is encouraging, but…Read More

press coverage wall of fame

March 1, 2014 |

How to get media coverage

PR pros offer tips on getting media coverage There’s no magic formula to generate media attention for your pizzeria. The media’s perception — or even awareness — of your pizzeria is driven by your restaurant’s word-of-mouth reputation that you’ve built on quality and service. The same vigor, persistence and follow-through can lead to getting your…Read More

sun-dried tomato goat cheese pizza slices

March 1, 2014 |

Soak Up the Sun

Sun-dried tomatoes heat up spring menus Spring may bring a bounty of produce, but a good tomato? Not as likely. What’s a pizzeria operator to do? With its sweet, intense flavor and multiple uses — sun-dried tomatoes are the answer. Sun-dried tomatoes impart a flavorful punch to pizzas, salads, dressings, pastas, sauces and dough. And…Read More

Reno outdoor patio exterior

March 1, 2014 |

Places that Rock: RENO / Powder River / Spicy Pie / Timone’s

Timone’s 1409 N. Highland Ave. NE Atlanta, Georgia 30306 (404) 809-2979 New to Atlanta’s rising pizza scene is Timone’s with its New York-style pizzas. The pizzeria offers a unique beverage program with house-made Italian sodas —berry, cream, orange root and seasonal flavors available. Its starters menu features distinctive plates like Ricotta Toast with fennel…Read More

airport pizzeria, nontraditional location

March 1, 2014 |

Beyond Main Street

Nontraditional locations bring plenty of potential — and special considerations In the early 1990s, in a move to diversify its portfolio and tap new revenue streams, New Jersey-based Villa Enterprises began exploring expansion into nontraditional locations. The multi-concept restaurant group first began investigating airport locations, intrigued by their similarities to enclosed malls and the parallels…Read More

Pasta carbonara

March 1, 2014 |

Coal Miners Pasta

Carbonara sauce offers smoky, intense flavor Carbonara is what some folks consider the fusion of the holy trinity of taste. The pork, egg, cheese and pepper thicken like cooling lava around the pasta bringing a savory, fulfilling richness that begs for another bite…of heaven. Unfortunately, like many Italian recipes, it all depends on who you…Read More

March 1, 2014 |

Ancora Pizzeria & Salumeria, New Orleans, LA: Old is new again

[SlideDeck2 id=30443] Ancora Pizzeria & Salumeria brings Neapolitan pizza to a revitalized New Orleans district What’s in a name? ‘Ancora’ holds special meaning for Jeff Talbot, who co-owns Ancora Pizzeria & Salumeria in New Orleans, Louisiana. “Ancora, the name means ‘again’ in Italian,” Talbot says. “We use that term in the sense of reusing.” The…Read More

Pitfire Pizza, exteior, sign

March 1, 2014 |

Sign Language

Signage plays an important — but often overlooked — part in restaurant success   A restaurant’s sign spells out more to customers than just its name. It says who you are and what customers can expect when they walk in the door. Casual or fancy, kid friendly or not, pizza or more, a sign is…Read More

March 1, 2014 |

Pizza Delicious — New Orleans, LA: From pop up to phenomenon

[SlideDeck2 id=30405] New Orleans’ Bywater community helps make Pizza Delicious a reality Native New Yorkers Michael Friedman and Greg Augarten longed for the pizza they grew up eating when they moved to New Orleans, Louisiana, to study at Tulane University. After college, the roommates stayed, making The Big Easy home. That hunger for their hometown…Read More

March 1, 2014 |

Interact — March 2014

Stay connected by using #PizzaEXPO #PIZZAEXPO Be sure to label all of your Pizza Expo posts on social networks with hashtag Pizza Expo. It’s a great way to connect with fellow attendees and get the latest on all of the show happenings. Search: #PizzaExpo  Pizzeria Tweets and Status Updates Beach Pizza @BeachPizzaLA Wednesday 7pm to…Read More

Sedona Pizza Company, Grand Opening

March 1, 2014 |

Five steps to more informed site selection

When it comes to site selection, Samit Varma isn’t taking chances. At The Pizza Studio, Varma’s California-based chain that claims more than 125 units in its development pipeline, the company has crafted a proprietary algorithm that will help The Pizza Studio find top-flight locations for its fast-casual eateries. “Site selection is absolutely critical for us,…Read More

pizzeria operations manual

March 1, 2014 |

Follow the Rules

Operations manuals arm restaurants with the consistency to compete After college, graduate school and work at a national pizza chain, Dean Koutroumanis returned to his family business –– New Haven, Connecticut-based Yorkside Pizza –– in the early 1990s armed with important lessons about the performance-driving value of systemization in the restaurant industry. Among Koutroumanis’ first…Read More

March 1, 2014 |

Trending Recipe: Polpette Alla Napoletana

By Johnathan Goldsmith Owner — Spacca Napoli, Chicago Illinois 3 cups dried crustless bread, cut into 1-inch cubes, soaked in cold water until soft (mollica) 1 1/4 pounds ground beef, 80 percent lean 2 eggs, beaten to mix well 2 large cloves garlic, minced 1/2 cup grated pecorino cheese 1/4 cup finely cut parsley 1/3…Read More