Pizza Today, magazine cover, pizza industry, march 2018, pizza expo

Pizza Expo Show Guide

Learn more about the inaugural Young Entrepreneur of the Year event and what’s hot at this year’s show. Get menu ideas, from vegan pizzas and sausage pies to jarred ingredients and hot appetizers. Other highlights include Instagram, marketing ROI and dining room layout tips. We hit the road to Indianapolis and Nashville.

You can also check out the Digital Edition — Pizza Today March 2018.


March 12, 2018 |

Sausage: A Case for Variety

  Sausage is a top-five ingredient, but … With more sophisticated palates today than ever before, we have an amazing opportunity to crank up our creativity when it comes to building our pizzeria menus. Sausage remains one of the most popular pizza toppings today, and that’s a great thing. Sausage in and of itself has…Read More

hellboy pizza, pauli gee's, brooklyn, pizza, new york

March 12, 2018 |

Knead to Know: American Artisan

The American way can be found in countless pizzerias coast-to-coast Move over New York, Chicago and even Naples. The most influential trend in American pizza may not be based on the regional styles that shaped the course of our pizza landscape for generations. Influenced by pizza makers such as Chris Bianco, pizzerias like Brooklyn-based Paulie…Read More

Tommy's Pizza, Providence, Rhode Island, pizzeria

March 12, 2018 |

Man on the Street: Trendspotting

The pizza game changes just about daily These are confusing times, my friends. Every day it seems like something new is trending. Today everybody’s talking about thin crust bar pies, but by tomorrow morning we will have moved on to super thick Sicilian. Most of the credit belongs to a combination of clickbait articles and…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

March 1, 2018 |

Is your dining room layout prime for safety and profit?

Get Situated When planning a pizzeria, operators need to devote careful consideration into laying out the dining room and configuring seating. An inviting, well-conceived dining room is essential for a pizzeria to attract customers, maximize sales and maintain a smooth and safe traffic flow. While some layout elements depend on the restaurant’s intended niche on…Read More

Melissa Rickman, Owner Wholly Stromboli, Fort Lupton, Colorado

March 1, 2018 |

Conversation: Melissa Rickman, Wholly Stromboli, CO

Located just on the outskirts of Denver, Colorado, Wholly Stromboli is an East Coast Eatery, specializing in all of the amazing foods I grew up with, particularly New York-style pizza and stromboli. We are in our eighth year of operation and are very blessed to have experienced double-digit sales growth year over year. Wholly Stromboli…Read More

marketing, promotions, direct mail, roi

March 1, 2018 |

Measuring Sticks

Why – and how – pizzerias should measure their marketing For pizzerias of all stripes, and particularly independents, marketing resources are never infinite. It’s a reality Eric Shepherd, director of marketing at OTTO, a heralded 12-unit pizza company headquartered in Portland, Maine, knows well. Over the last five years at OTTO, Shepherd has quarterbacked the…Read More

romain head, sausage stuffed romaine lettuce, appetizer, buffalo style

March 1, 2018 |

A Starter is Born

  Appetizer trends can bring big money to guest checks he most important conversations in any restaurant planning meeting always center on butts. Specifically getting the most money out of every customers’ gluteus maximus –– or buttocks –– as it sits glued to your expensive restaurant chair. “Butts in seats” is a restaurateurs’ dream, but…Read More

“Orange you Fabulous!” Sweet Potato Pizza with Mandarins, Charred Poblano and Cheddar

March 1, 2018 |

Fear & Loathing in Las Veggies

  What to do when winter takes its toll on fresh vegetables Between winter and spring, the availability of summer vegetables has gotten tremendously better. But as a penny-pinching restaurateur, the frightening prices are enough to give a snowman the shivers. As a pizzeria owner, I have to keep certain hot-climate menu items in play,…Read More

Chicken,Sun-dried Tomato Pesto, Pizza

March 1, 2018 |

Not Too Taboo

Prepared ingredients can be advantageous before spring veggies hit For decades, this magazine has touted the benefits of fresh ingredients, from house-made sausage (see Jeff Freehof’s story on page 46) to vine-ripened tomatoes and handpicked basil. But let’s live in the real restaurant world for a minute. There will be times when the weather lessens…Read More

March 1, 2018 |

At Your Service: Death by a Thousand Cuts

Don’t let your ship sink to mediocrity Death by a thousand cuts is a form of torture and execution originating from Imperial China. But it’s also a term used to describe the way a major negative change can happen slowly, in many unnoticed increments that are not necessarily perceived as objectionable as they are occurring….Read More

dirty floor

March 1, 2018 |

Routine Maintenance

Keep up with the needs of your building — or pay dearly in the long run If rapper Lil Jon owned a pizza shop, his iconic lyrics would still ring true. In the realm of building maintenance, shop owners not only must consider how their restaurant looks “to the window, to the wall,” (and from…Read More

instagram, hit, social media, marketing

March 1, 2018 |

Social Media: Insta Hit

A picture is worth a thousand words — and potentially thousands of followers Social media is increasingly becoming more polarizing for its users. But no matter a person’s beliefs, place of origin or interests, pizza — just like in real life — is a digital equalizer. Two years ago, an Italian news Web site reported…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

March 1, 2018 |

Makeshift Makeline

Many folks want to upgrade the perennial ‘fab five’ toppings Some of the most popular toppings of all time are pepperoni, sausage, green peppers, mushrooms and olives. These top toppings top any sales list in most pizzerias and make a colorful and delicious pizza when they are all on board. But what if you’re “supremely”…Read More

jackfruit barbecue, pizza, vegan, plant-based

March 1, 2018 |

Introducing Vegan Pizzas to Your Menu

  Planted Let’s face it: the term vegan comes with myriad stereotypes, but as plant-based diet popularity continues to surge, those perceptions are quickly dissipating. Roughly six percent of Americans identify as vegan, according to a Global Data report “Top Trends in Prepared Foods in 2017.” Current trends point to its upswing. National Restaurant Association…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

February 28, 2018 |

Keep it Clean

It’s a dirty job, but somebody’s gotta clean the equipment Equipment maintenance is the most obvious managerial task that is rarely treated that way in our industry. If you drove a semi-truck for a living, maintaining it would be paramount to your success as a driver; however, doing the same with ovens and refrigeration equipment…Read More

pizzaiolo, pizza maker, tossing, pizza dough

February 28, 2018 |

Shine Bright

Learn some best practices for finding, developing and promoting your star employees Every sports team, work crew and Fortune-500 company has its star players –– the go-getters who enable the entire group’s success. So, too, does your pizzeria. From your most versatile line cook to the manager who brings out the best in your crew, these…Read More

February 28, 2018 |

Harassment in the Workplace: On Your Best Behavior

Sexual harassment training can keep employees safe and help operators reduce legal risk Sexual harassment has been in the news lately, and business owners might wonder how they can protect themselves from the risk of lawsuits, and keep their employees safe. As with many human resources-related issues, training is key. Managers must know how to…Read More

pizza today young entrepreneur award, pizzeria owner

February 28, 2018 |

Moment with Mandy: Work It Out

Our team spent weeks analyzing videos and submissions for our upcoming Young Entrepreneur Award, which will be handed out at International Pizza Expo later this month. I’ve been at Pizza Today for 14 years, and that means I’ve gotten a bit comfortable in my role. What I took away from reading these entries and watching…Read More