Denise Greer

Denise is Associate Editor at Pizza Today. A graduate of Ball State University in Muncie, Indiana, she has a bachelor’s degree in Journalism/Public Relations



plastic straw alternative, paper straw

July 10, 2018 |

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


Jim Zimmerline, Zipp's Pizzaria, Adair, Iowa, Q&A

July 1, 2018 |

Conversation: Jim Zimmerline, Zipps, Adair IA

  Zipp’s Pizzaria Adair, Iowa We make everything ourselves (crust, three kinds of raw sausage, sliced provolone cheese, homemade sauce and more). Homemade pizza with fresh ingredients cooked in a stone deck oven; it is thin crust to a point, not cracker style though. Zipp’s reputation as a hidden gem –– We do offer something…Read More


high view of bar, sizzle pie

July 1, 2018 |

Who’s Behind the Bar?

Hiring the right bartender can make or break your beverage program Sure, celebrity bartenders are all over your television and social feeds these days, dazzling restaurant goers with their stunning craft cocktails, encyclopedia of spirits, wit and a bit of showmanship. The realities in a pizzeria can be altogether different. How does a bartender fit…Read More


the local, forcella, new york, williamsburg, neapolitan style pizza, pizzeria

July 1, 2018 |

Destinations: Forcella, NY; Cafe Bottega, Linda’s Pizza

Forcella | Brooklyn, NY The Williamsburg pizzeria serves up Neapolitan pizzas and fried pies along with a full menu of Italian classics. The restaurant went under new ownership in 2015. “We just updated our menu (in April) and added the Local Pizzaiolo. The pizza is made with brisket from local barbecue purveyor Fette Sau, Cipollini…Read More


Sammy Mandell, Greenville Avenue Pizza Company (GAPCo), Dallas, TX

July 1, 2018 |

Sammy Mandell named Pizza Today’s First Young Entrepreneur of the Year

  The Original Pizza Slayer A Look Inside Dallas-based Greenville Avenue Pizza Company (GAPCo) Sammy Mandell sat arms folded over his forehead as the anticipation built seconds before the name of Pizza Today’s first-ever Young Entrepreneur of the Year winner was announced at International Pizza Expo in March. He stood, eyes wide, as his name…Read More


bacon and brie pizza

June 28, 2018 |

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 11, 2018 |

Road construction nightmares impacting your business?

Don’t let roadwork kill your sales It’s construction season. Over the weekend, I was diverted from my route three times during a three-hour drive in rural Indiana due to road closure detours. There’s this little wood-fired pizzeria in the middle of a cornfield that I’ve been dying to try but could not maneuver through the…Read More


andolini's, tulsa, oklahoma, pizza, makeline

June 6, 2018 |

Food allergies: What you need to know

It’s a restaurant’s responsibility to protect its customers Pizza Today’s June focus is on health and safety. It’s a good time to remind pizzeria owners of food allergy safety. Food allergies affect nearly 15 million Americans. Allergic reactions to food result in 30,000 emergency room visits, 2,000 hospitalizations and 150 deaths each year. According to…Read More