News

July 11, 2018 |

That’s A Some Pizza’s 120-Year-Old Sourdough Starter Inducted into Puratos World Heritage Sourdough Library

Based in Belgium, unique library is dedicated to cataloging and saving sourdough from all over the world It’s a Monday morning on Bainbridge Island in Washington State. The spring sun is trying its best to break through stubborn Pacific Northwest storm clouds and, except for the sound of commuters making their way to the Seattle ferry,… Read More

July 10, 2018 |

plastic straw alternative, paper straw

Restaurants are ditching plastic straws

Go inside the anti-plastic straw trend Starbucks is the latest company to announce that the coffee giant will eliminate single-use plastic straws in all of its stores by 2020. That adds up to the elimination of more than one billion plastic straws per year. In Starbucks’ official release, President and CEO Kevin Johnson said, “For… Read More

July 1, 2018 |

Mike’s Monthly Tip: Your Routine is Your Enemy

Don’t let ‘em sleep on you — shake things up from time to time If you enter your restaurant through the front door every now and again, instead of the back door, you’ll probably see a litany of things you want to change: how the front door is cleaned, how the lights hit you when… Read More

July 1, 2018 |

Pizza and Pasta Northeast, education, pizza masters, frank Pinello, Tony Gemignani, John Arena, Robert Caporuscio, Lorenzo Boni, Nino Coniglio

Expo Spotlight: Gain Insights from the Most Influential People at Pizza & Pasta NORTHEAST

Roberto Caporuscio, Tony Gemignani, Matthew Hyland and Frank Pinello among power-packed lineup in Atlantic City Developed specifically for owners and operators of pizzerias and Italian restaurants, there’s something for everyone at Pizza & Pasta Northeast 2018. At this two-day conference and tradeshow, you’ll have access to more than 350 booths of products and services, as… Read More

June 28, 2018 |

bacon and brie pizza

Five Bold Bacon Pizzas — Updated

People love bacon, right? What’s not to love? Let’s give them what they want. Here are five bacon pizza recipes to test in your pizzeria:   Feta and Bacon-wrapped Fig Pizza with Pistachio Bacon-wrapped figs provides an explosive savory and sweet flavor. This is one unique, perfect and creative pizza. Click here for the full… Read More

June 19, 2018 |

Mark Easterday Named Executive Vice President, Middleby Brand Sales

Elgin, Ill. (June 18, 2018) –Mark Easterday has been promoted to the newly created position of Executive Vice President of Middleby Brand Sales. Mark will be responsible for oversight of the Middleby Representative Groups in the U.S. and Canada.  Mark will direct the sales efforts and coordinate activities across the entire sales representation organization, working… Read More

Staying Ahead of Restaurant Trends Keep Pizzerias On Top

The restaurant industry is ever changing. With new restaurants popping up on a daily basis, a pizzeria’s competition can change quickly. Pizza Today offers real-time news covering pizzeria concepts, new pizzeria openings, information about the pizza industry’s top chains and franchising information. We also cover pizza industry competitions from around the world, and follow along as pizzaioli make their journeys to International Pizza Expo, held annually in Las Vegas.
Pizzeria concepts take advantage of the restaurant trends from fast-casual to new menu items. Staying updated with news in the industry can help give your long-standing pizzeria a competitive edge or provide you with new information for opening a pizzeria of your own.

 

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Pizza Today is your source for news from the top names in the pizza business to mom and pop independent pizzerias. Whether the industry news comes from Pizza Today’s editorial team or through the pizza companies press releases, Pizza Today brings you updates on who’s growing, adding a loyalty program, introducing a new menu, celebrating an anniversary and more.