Listen to The Hot Slice Podcast Halloween Edition with Pizza Today

Today is one of the busiest days for pizzerias so the crew at Pizza Today bring you a lighthearted episode where Josh, Jeremy and Denise talk Halloween in pizzerias, favorite Halloween pizzas, interesting Halloween finds.

Here is the infamous Halloween Pizza featuring candy corn: https://pizzatoday.com/recipes/pizzas/halloween-cookie-pizza/

We also talk PizzaCon, happening next week in Philadelphia and the newly announce Pizza Expo Columbus.

More on PizzaCon at https://pizzacon.com.

Learn more about Pizza Expo Columbus at https://pizzatoday.com/topics/industry-news/pizza-today-international-pizza-expo-bring-national-pizza-show-to-columbus-in-2025/

Have a great Halloween!

Thank you to our sponsors

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According to one source, it’s Philadelphia. Not only is the City of Brotherly Love home to PizzaCon this month, but it also ranks as the No. 1 city in the world when it comes to pizza-related Google searches. That information comes from Chef’s Pencil, which scoured Google Trends search data and discovered that Philly is “the most pizza-obsessed city in the world.”

According to Chef’s Pencil, Philadelphia has “the highest percentage of pizza-related Google searches relative to all local searches.”  That’s good stuff!

Jeremy White, Editor in Chief, Pizza Today Magazine

It makes sense considering the city’s high Italian American population. Philly is second only to New York City in that regard.

Of course, this report from Chef’s Pencil was just released and we did not have this data when we selected Philadelphia to host PizzaCon on November 7. But it sure seems to fit nicely, nonetheless.

What else fits nicely at PizzaCon? The exhibiting activation stations! While there will be the sampling you’ve come to expect at our events, these activations provide attendees with an opportunity to receive a hands-on, consultative approach to using the products and wares our exhibiting friends will be promoting to the industry. You’ll want to take plenty of time at each station asking questions and figuring out which goods are a fit for your business.

It’s not every day that you’re able to talk shop with subject matter experts who can help improve your
bottom line, so take advantage of the knowledge that will be available at each activation station.

Likewise, be sure to listen in on the seminars that best meet your needs at PizzaCon as well. For a look at the subjects, flip to the article.

We’re really excited to see you in Philadelphia this month at PizzaCon. Please grab me or Denise, introduce yourself and say hello. We’re currently looking for Hot Slice podcast guests for the winter (hint, hint).

Best,

Jeremy White
Editor In Chief
jwhite@pizzatoday.com

The post Commentary: It’s Time for PizzaCon! appeared first on Pizza Today.

Listen to Miriam Weiskind, The Za Report and Yum’s of PDX in Portland, Oregon, on The Hot Slice Podcast

Miriam Weiskind has already amassed a huge following in the pizza industry with The Za Report. Now, she is set to open her first brick-and-mortar pizzeria, Yum’s of PDX in Portland, Oregon. 

If you are looking for an inspiring episode. This is it. Miriam brings so much energy and enthusiasm about her journey and the pizza community. 

Miriam’s background is in design and branding. But after capturing the NYC Pizza Run title, her pizza journey took off with Scott’s Pizza Tours where she spent 8 years leading pizza fans on pizza tours throughout New York City. In 2019, she began she began perfecting her pizza-making skills and passion quickly sent her to into professional pizza-making when she found her first apprenticeship at Paul Gee’s in Brooklyn. As the COVID-19 Pandemic left many New Yorkers isolated, Miriam started making pizzas and giving them to first responders and people impacted by the shutdown.   

The Za Report pop-ups and pizza giving continued as Miriam gained national attention for her efforts. She was even featured on the Food Network series Chopped on a pizza showdown episode “Wanna Pizza Me” in 2023. 

All of that has led her to find the right opportunity in Portland, Oregon.  

Miriam goes in depth about her journey to a brick-and-mortar pizzeria and how integral her pizza mentors and apprenticeships were. Sit back and enjoy this extended The Hot Slice Podcast  

Learn more about The Za Report at https://www.thezareport.com/ and Yum’s of PDX at https://www.yumsofpdx.com/. Follow Yum’s of PDX  on Instagram at https://www.instagram.com/yumsofpdx/. Also follow The Za Report at https://www.instagram.com/thezareport/ . 

Show Notes:  

 Are you a Pizzeria to Watch in 2025? 

Pizzerias to Watch feature looks at the total operation, from sales and employee programs to community outreach and marketing. We invite you to submit your pizzeria for our Annual Pizzerias to Watch feature. 

https://pizzatoday.com/pizzerias-to-watch-questionnaire/ 

Register for PizzaCon, the fun new event is November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon. 

Thank you to our sponsors

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Listen to Louise Joseph, Dough Girls, Greenwich, Connecticut, on The Hot Slice Podcast

Denise goes one-on-one with Louise Joseph on life in her pizza truck business, Dough Girls in Greenwich, Connecticut. Dough Girls specializes in wood-fired pizza on the go.  

Dough Girls rolls to local events, fairs, festivals, farmers markets and private and corporate catering locations. Louise talks about what events and locations work for her business. We learn what makes for good consistency.  

What does it take to keep the pizza truck rolling? Louise shares the maintenance she focuses on to make sure her truck stays operational. We talk winter in a food truck in the Northeast, more weather and other challenges.  

Dough Girls has been going strong for nine years and Louise shares why she plans to continue her business in the truck and not a brick-and-mortar.  

Learn more about Dough Girls at https://www.doughgirlsonthego.com/ and on Instagram at https://www.instagram.com/doughgirlspizza/ 

Thank you to our sponsors

The post 228. Keeping Business Rolling in a Pizza Truck with Louise Joseph appeared first on Pizza Today.

Listen to Robert Garvey, co-founder of Robert’s Pizza & Dough Co. in Chicago, Illinois, on The Hot Slice Podcast with Pizza Today

This week, Denise and Josh chat with Robert Garvey, co-founder of Robert’s Pizza & Dough Co. in Chicago, Illinois. Robert had just returned from Italy, where his pizzerias was honored as a Top 50 of “The Best 100 Pizzerias in the World” by 50 Top Pizza. Robert’s additionally received the special award for “Performance of the Year 2024 – Robo Award”. 

We also talk about Robert’s picturesque location on the Ogden Slip on Lake Michigan, with an amazing patio.  

Robert is a New York native, entrepreneur, marine engineer, business owner, journalist, playwright, teacher and certified Pizzaioli from the Scuola Italiana Pizzaioli. He also shares how his love of dropping into a New York slice shop planted a seed to open Robert’s. We get into Robert’s Pizza & Dough Company’s origin start and the 25-year-old wild yeast starter.  

More on Robert’s Pizza & Dough Company: 

Founded by Robert Garvey and Dana Hokin Robert’s Pizza & Dough Company serves handcrafted thin-crust, artisan pies with fresh and unique ingredients. The secret is in the crust: a Garvey family recipe affectionately dubbed ‘Za Dough’ that took 20 years to perfect. Located on the Ogden Slip in Streeterville, Robert’s Pizza is a cul-de-sac on the river tucked away from the bustle of the city with an expansive patio featuring beautiful views of the Chicago River & Skyline. Robert’s Pizza is recognized as one of the Top 50 Pizzas in the USA by TOP50Italy and is regularly hailed as one of the top Pizzas in Chicago by revered critics like Steve Dolinsky and respected food publications including Eater Chicago and USA Today’s 10Best. Robert’s Pizza & Dough Company is located at 465 N. McClurg or 411 E Illinois Street in Chicago’s Streeterville neighborhood. For more information, visit: www.robertspizzacompany.com or find us on Facebook & Instagram @robertspizzaco. 

Show Notes: 

Friday, October 11 is National Sausage Pizza Day. Celebrate accordingly.  

It’s NATIONAL PIZZA MONTH, the best month of the year! Start planning now! We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit.  

Register for PizzaCon, the fun new event is November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon. 

Thank you to our sponsors

The post 227. Building Momentum in the Chicago Market with Robert Garvey appeared first on Pizza Today.

Listen to Jay Hansji, owner of Pizza Buzz in Watauga, Texas, on The Hot Slice Podcast with Pizza Today

This week, Josh and Denise sit down with Jay Hansji, owner of Pizza Buzz in Watauga, Texas. He shares how one pizza catapulted his business into a huge 6,000-squre-foot building. He even tried to discontinue the pizza and the people revolted.

Pizza Buzz is known for unique pizzas, from the famous pickle pizza and birria pizza to tandoori pizza and even customer creations as pizza of the month like the chicken parm pizza. We also talk about introducing Detroit-style pizza.

We talk about what happened when Pizza Buzz moved from a small DELCO shop to a large sit-down eatery.

Jay also shares the pizza he made for International Pizza Challenge at Pizza Expo. We talk competition pizzas.

We talk about Jay’s background and how he was able to grow the business from using frozen dough to award-winning pizzas. Jay shares how the pizza community helped him progress.

We close on advice Jay has for blossoming pizza makers.

Learn more about Pizza Buzz at https://www.pizzabuzz.com/ and on Instagram https://www.instagram.com/pizzabuzzfortworth/.

Show Notes:

It’s NATIONAL PIZZA MONTH, the best month of the year! Start planning now! We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit.

Register for PizzaCon, the fun new event is November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon.

Thank you to our sponsors

The post 226. The One Pizza That Caused Business to Explode appeared first on Pizza Today.

Listen to the Pizza Today Team on The Hot Slice Podcast

The Pizza Today crew is back together again. Jeremy, Denise and Josh hop on the podcast together for a special episode on the big 4th quarter for pizzerias and us. We’re here to help you get ready.  

We kick things off highlighting Pizza Expo’s newest event. PizzaCon, November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon. 

October is NATIONAL PIZZA MONTH, the best month of the year! We go into some tips and ways for you to capitalize on pizza month. We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit. We also have some tips and ideas for getting media exposure during the month. Check out Media Loves National Pizza Month.   

The year’s homestretch is filled with additional revenue generating opportunities from pizza’s biggest sales days, catering, holiday parties and gift cards. You won’t want to miss out on these sales avenues. We’re also talking about staying fully staffed and avoiding burnout. Read Time to Gear Up for the Holiday Season at Your Pizzeria. 

As you can see, the 4th Quarter is a biggie. Let’s kick it off on the right foot with planning.  

We’re not all business. We have some fun with Halloween.  

Thank you to our sponsors

The post 225. Big Months Ahead for Pizzerias appeared first on Pizza Today.

Listen to Rick Herman, CEO of Log Home Wood Fired Pizza in McGregor, Minnesota on The Hot Slice Podcast

This week, Denise goes one-on-one with Rick Herman, CEO of Log Home Wood Fired Pizza in McGregor, Minnesota, with a population of 350 people. So how has this business thrived for 10 years? Rick dives into the pivotal anniversary, focus of the business and how he’s been able to engage the community.

We also talk about the shifts the business has been required to make to operate in a hamlet dependent on tourism of northern Minnesota. Find out how he’s able to maximize winters.

He also shares a fun pizza special tied to a scholarship that he created, along with other marketing tactics.

We talk about the unique needs and operational considerations (like supply chain, delivery, growth) present in small town pizzerias. He offers advice on what to consider if you want to start a pizzeria in a small community.

Learn more about Log Home Wood Fired Pizza at https://northwoodspizza.com/ and on Instagram at https://www.instagram.com/loghomepizza/

Thank you to our sponsors

The post 224. Thinking Big with a Small Town Pizzeria appeared first on Pizza Today.

Listen to Ryan Ososky, owner of DTown Pizzeria in Hollywood, California, on The Hot Slice Podcast with Pizza Today

This week on The Hot Slice Podcast, Josh and Denise chat with Ryan Ososky, owner of DTown Pizzeria in Hollywood, California. He caught our attention on Instagram for marrying two great pizza styles into one: Detroit and Tavern. We get into how and why, as well as what the response has been.

We dive into the challenges of the fickle Los Angeles market and how DTown grabs attention. Ryan is always floating new ideas out, including creating a dog-friendly pizza.

Ryan has competed well at the International Pizza Challenge at Pizza Expo in Las Vegas. Find out what has worked well for him and how he’s capitalized on the wins in his shop.

Ryan details how he plans to grow DTown.

Learn more about DTown Pizzeria and on Instagram.

Show Notes:

October is NATIONAL PIZZA MONTH, the best month of the year! Start planning now! We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit.

Register for PizzaCon, the fun new event is November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon.

Thank you to our sponsors

The post 223. Mashing Up Two Beloved Pizza Styles with Ryan Ososky, DTown Pizzeria in Hollywood, CA appeared first on Pizza Today.

Listen to Frank Kabatas, owner of East Village Pizza in New York City on The Hot Slice Podcast

It’s National Cheese Pizza Day, September 5. We celebrate the quintessential holy trinity of pizza, the cheese pizza. It is the classic combination of cheese, red pizza sauce and crust. Check out more on Cheese Pizza Day. Our guest today is thriving in one of the most competitive pizza markets in the world, New York City. Frank Kabatas has amazing story of building the American Dream. He actually tried his first pizza at the pizzeria where he would land his first job when he came to America in 1997. That first job was at the pizzeria he owns today, East Village Pizza. 

Listen to Frank share how he advanced in the pizza business. He details how much education and learning has played a significant role in his life.  

He also shares his passion for being in the kitchen and working with pizza. He loves to experiment, which has resulted in viral dishes. We talk cheese pizza. 

The pizzeria has amassed 1.7 million followers on Instagram. Learn more about his livestreaming approach. 

Learn more about East Village Pizza at https://www.eastvillagepizza.net/ and on Instagram at https://www.instagram.com/eastvillagepizza/ . 

Show Notes:  

Take the 2024 Pizzeria Operator Survey now at https://survey.alchemer.com/s3/7926725/Pizza-Today-s-Pizzeria-Operator-Survey-2024 .  

October is NATIONAL PIZZA MONTH, the best month of the year! Start planning now! We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit.     

Thank you to our sponsors

The post 222. Happy National Cheese Pizza Day appeared first on Pizza Today.

Listen to George Panagopoulos, owner of Dedham House of Pizza, in Dedham, Massachusetts on The Hot Slice Podcast

This week, we’re exploring tech in pizzerias with George Panagopoulos, owner of Dedham House of Pizza, in Dedham, Massachusetts. This tech-savvy operator has taken over an over 50-year-old pizzeria. He is driving the business into future by developing a custom AI chatbot. As he has stepped into the owner role, George has implemented self-ordering kiosks, mobile app, rewards program, online specials and third-party delivery companies. 

Listen as George shares what motivates him to advance his business technology and offers insights on how other operators can do the same. 

We talk about what the future of Dedham House of Pizza will look like and how he is helping educate his customers to get there.  

Here is a brief overview from Dedham House of Pizza: 

Dedham House of Pizza is a Greek family-owned pizzeria located in the heart of the historic Dedham Square, a suburb of Boston. Serving up an array of New England Greek pan-style pizza prepared with daily-made, in-house dough, calzones, subs, roll-ups, pastas, salads, beer, wine, desserts and more, DHOP has been providing fresh food to the local community for over 50 years. Through implementing recent innovations such as self-ordering kiosks, a mobile app, a rewards program, online specials, catering offerings, gluten-free pies and three third-party delivery companies, third-generation owner & operator George Panagopoulos has taken an individually-owned mom & pop pizza shop to a nationally-recognized pizzeria. 

The pizzeria’s patriarch, Andreas Panagopoulos, immigrated from a small Greek village called Eleochorio (Village of Olives) outside of Greece’sthird largest city, Patras. Andreas and his siblings were farmers growing grapes and olives, and they made their humble living producing wine andolive oil. In search of the American Dream, Andreas arrived in the U.S. in his mid-20s, working a variety of jobs and falling in love with pizza. Andreas arrived in the U.S. in 1981 and by 1983 was working as an employee at the pizzeria. By 1991, he was managing it and by 1996, he and his wife Maria owned it, eventually enlisting their entire family to work as well including their son, George, who serves as the current owner and operator. 

Learn more about Dedham House of Pizza at www.dedhamhouseofpizza.com and on Instagram at www.instagram.com/dedhamhouseofpizza. 

Show Notes: 

Take the 2024 Pizzeria Operator Survey now at https://survey.alchemer.com/s3/7926725/Pizza-Today-s-Pizzeria-Operator-Survey-2024 . 

October is NATIONAL PIZZA MONTH, the best month of the year! Start planning now! We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit. 

Thank you to our sponsors

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Listen to Jessica Hellaine and Nick MacDonald, owners of Black Dog Pizzeria in Dublin, Ohio on The Hot Slice Podcast

This week on The Hot Slice Podcast, Denise and Josh chat with Jessica Hellaine and Nick MacDonald, owners of Black Dog Pizzeria in Dublin, Ohio.

First, we learn what Columbus-style pizza is. Black Dog also serves New York-style pizza. Nick is the mad scientist of the business always experimenting with the dough and menu. Explore the evolution of its New York-style pizza. We talk menu development and employee input. Learn about their playful pun pizzas and marketing.

Jessica runs the marketing, social, front of house and other operations. We talk about how the pizzerias is gaining attention and grassroots growth through community and neighborhood events and competitions.

A mostly DELCO operation, they talk about converting third-party to their in-house delivery program.

Listen until the end when we find out what is top of mind in pizza business with Jessica and Nick and how the business recovered from a fire.

Check out Black Dog Pizzeria at https://blackdogpizzeria.com/ and on Instagram blackdogpizzeria.

Show Notes:

Check your Email for the 2024 Pizzeria Operator Survey. Learn more about the survey and get a link to the survey.

October is NATIONAL PIZZA MONTH, the best month of the year! Start planning now! We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit.

Register for PizzaCon, the fun new event is November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon.

The post 220. Competing & Thriving in the Columbus, Ohio Market appeared first on Pizza Today.

Listen to Jeff Cincotta, Chef Owner of Molinari’s Italian Eatery & Pizzeria and Ravello Italian Kitchen in Watertown, Massachusetts on The Hot Slice Podcast

This week, Jeremy and Denise chat with Jeff Cincotta, Chef Owner of Molinari’s Italian Eatery & Pizzeria and Ravello Italian Kitchen in Watertown, Massachusetts. Prior to opening Molinari nine years ago, Jeff spent his career as an executive chef at private clubs.

He was ready for a change and opened Molinari. We dive into his background and transitioning to ownership and talk about the culinary creativity he brings to the business.

Molinari uses local seasonal ingredients. Jeff talks about his approach to local and shares some of his menu creations.

Don’t miss the end when Jeff shares tips and motivation for fellow operators.

Show Notes:

Jeremy and Denise highlight Pizza Today’s Pizzeria of the Year, Camporosso in Ft. Mitchell, Kentucky. Read the full story.

Check your Email for the 2024 Pizzeria Operator Survey. Learn more about the survey get a link to the survey.

Check out the recent Pizza of the Week and how your pizza special can be considered at https://pizzatoday.com/topics/people-pizzerias/pizza-of-the-week-boxcar-pizza-portland-oregon/

Thank you to our sponsors

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Summertime Gladness from Boxcar Pizza, Portland, Oregon is our pick for Pizza of the Week

This week’s Pizza Today Featured Pizza of the Week goes out to Boxcar Pizza in Portland, Oregon and its Summertime Gladness. This pizza is proof that Vegan pizzas are amazing. The plant-based pie really highlights the summer’s best produce and pairs them with creamy vegan cheese and aioli.

Owner Odie O’Connor lets us in on this delicious, featured pizza special.

Pizza Name:

Summertime Gladness (shout out Lana Del Ray!)

What’s on the pizza? 

Mozzarella, Cheddar, Roasted Corn, Garlic, Mama Lil’s Peppers, Cilantro-Lime Aioli, Pickled Red Onions

Why is it special? Geek out on the process. 

Summertime Corn is one of my favorite pizza toppings, got to take full advantage of the seasonal toppings in Oregon. Our dough is a 48-hour sourdough process that we par bake so while it’s still filling, it eats lighter than a traditional Detroit Style Pizza.

How’d you come up with the pizza? 

Trying to utilize flavors from a traditional Elote while still putting our own spin on it.  There’s a lot of bright flavors going on.

What’s been the customer response? 

This is one of our most popular specials, summertime corn on pizza is the best!

We talked to Odie earlier this year in a Conversation in Pizza Today Magazine about Boxcar’s pizza style and dough. He says, “Our Detroit style pizzas are a 70-percent hydration sourdough that we par-bake every morning. We use Small’s Family Bread Flour who are located here in the Pacific Northwest. Doing sourdough Detroit style pizza was challenging because the rise is such an important part of the style. I learned that timing the first mix and the feeding of the starter perfectly is vital. We do an overnight autolyse with the leaven and half the flour and water for the batch (most dough savvy people would say this is not a real autolyse). Allowing the dough to autolyse with the leaven in really develops the flavor, dough strength, and gets a head start on the first rise. When I first opened Boxcar we were not par-baking the doughs, but we couldn’t get the consistency that I was looking for. Since deciding to par bake every morning we can assure that we’re getting the dough at the perfect spot in the fermentation process, and we get a much more springy crust because the initial bake isn’t weighted down with ingredients. Par-baking also makes for a lighter, fluffy inside and a very crispy bottom and edges.” Read the Conversation with Odie O’Connor.

You can also listen to Odie O’Connor talk pizza shop on The Hot Slice Podcast.

Learn more about Boxcar  and follow on Instagram at https://www.instagram.com/boxcarpizza/.

What is Pizza Today’s Pizza of the Week?

Pizza Today’s Pizza of the Week is a new web and social series where we recognized the creativity and outstanding pizzas that are hitting pizza menus across the country. We’re exploring what’s on the pizza, how it got its name, who created it and how they came up with it. We are scouring Instagram each week and saving pizzas that are contenders for our Pizza of the Week. Then our team will select a winner each Thursday, then we’ll reach out to the winner to answer a few questions and the winner will be posted the following Tuesday in People & Pizzerias on our website.

Want to be considered for Pizza of the Week, tag us @PizzaToday and use the hashtag #ptpizzaoftheweek. We can’t wait to drool over your amazing pizzas!

The post Pizza of the Week: Boxcar Pizza, Portland, Oregon appeared first on Pizza Today.

Listen to Candy Yiu, The Turning Peel, Portland, Oregon on The Hot Slice Podcast

This week, we chat with Candy Yiu, who owns The Turning Peel in Portland, Oregon. She meticulously selected all the design elements that went into the pizzeria that resides in a house turned commercial space. The result is an enchanting and magical space with sourdough Neapolitan pizza at its core.  

We talk about how the business has developed and how the starter and pizza dough has evolved. She even shares what her sourdough is named.  

In an upcoming Conversation in Pizza Today Magazine, we asked Candy about the pizza style and dough. She said, “It is like a traditional Neapolitan pizza with paper thin crust with airy rim. But the difference is the crust is crunchy on the outside. Holding the edge of a slice should withstand weight of toppings. The sourdough gives you a tangy flavor you can’t resist. Crunchy yet chewy! We serve our sourdough Neapolitan pizza on a rack on a plate. We spent a long time to select this system to keep the pizza crust crunchy.” 

Learn more about The Turning Peel at https://www.theturningpeel.com/ and on Instagram at https://www.instagram.com/theturningpeel/ 

Show Notes: 

Jeremy and Denise highlight Pizza Today’s Pizzeria of the Year, Camporosso in Ft. Mitchell, Kentucky. Read the full story.

Check your Email for the 2024 Pizzeria Operator Survey. Learn more about the survey get a link to the survey. 

Thank you to our sponsors

The post 218. Creating a Magical Vibe with Candy Yiu, The Turning Peel, Portland, Oregon appeared first on Pizza Today.

Guide to the 2024 Best Pizza Lists

The search of this year’s leading national best pizza lists has started early. Did your pizzeria make one of this year’s top pizza lists? Making best pizza in the US, state, region or even world can be a game changer for pizzerias. Be sure to bookmark this guide and visit it often. Bookmark this page. We will be updating it with new pizza lists as they come out.

See which pizzerias are being recognized in the U.S. this year. Each “best pizza” list is based on its own criteria using expert panels, audience votes, reviews or other factors. Here are the biggest pizza lists of 2024 so far:

50 Top Pizza releases 50 Top Pizza World 2024

Una Pizza Napoletana by Anthony Mangieri in New York has been named the Best Pizzeria in the World for 2024. Other American pizzeria, pizza makers and pizzeria owners also received recognition.

Giorgia Caporuscio from Don Antonio in New York, has captured the special recognition Empower Women – Fedegroup Award for being a source of inspiration to female pizza makers around the World.

The Pizza of the Year 2024 – Latteria Sorrentina Award has gone to Mission Impossible at Tony’s Pizza Napoletana in San Francisco.

The Performance of the Year 2024 – Robo Award has gone to Robert’s in Chicago.

There are 29 countries present in the World Ranking 2024: the first is Italy with 41 venues, followed by the United States of America with 15 pizzerias. Go to the complete 50 Top Pizza World 2024 ranking.

Yelp picks Top 100 Pizza Spots in the Midwest 2024

Yelp just ranked the Top 100 pizzerias in the Midwest. Top spot goes to Loui’s Pizza in Hazel Park, Michigan. No. 2 is Futuro in Indianapolis, Indiana. We talked to owner Luke Tobias on a previous episode of The Hot Slice Podcast. You can listen now.  Chicago and a national favorite Pequod’s Pizza took third. Rounding out the Top 5 pizza spots in the Midwest is fourth place Tyler’s Pizzeria & Bakery in Reynoldsburg, Ohio and fifth place Milly’s Pizza in the Pan in Chicago.

How did Yelp select the Top 100 Pizzerias in the Midwest. According to Yelp: “This is a list of the best pizza spots in the Midwest, according to Yelp. We identified businesses in the pizza category with a large concentration of reviews mentioning relevant keywords, and then ranked those spots using a number of factors, including the total volume and ratings of reviews mentioning those keywords.”

Check out the full list of Top 100 Pizza Spots in the Midwest 2024.

Collage of photos, including owners Eric and Amy Redfield, along with staff making pizzas at Camporosso Wood Fired Pizzeria in Fort Mitchell, Kentucky. Photos by Josh Keown.

Camporosso Wood Fired Pizzeria is Pizza Today’s 2024 Pizzeria of the Year

Pizza Today, a leading B2B pizza industry publication, has named Camporosso Wood Fired Pizzeria as its 2024 Pizzeria of the Year. This prestigious award highlights Camporosso’s exceptional commitment to culinary excellence, innovative employee engagement, and unparalleled community involvement. Camporosso, established by Eric and Amy Redfield in Ft. Mitchell, KY, has rapidly become a beacon of quality and community spirit in the greater Cincinnati/Northern Kentucky area.

Read the feature on Pizzeria of the Year Camporossa. 

Infatuation names 18 Of The Best Pizza Places In America

David Lee, owner of Pizza Jawn in Philadelphia, PA. Photo Courtesy of Pizza Jawn.

Content hub Infatuation just released it’s list of 18 pizza places as best pizza in America. There are some familiar names on the list, like Portland-based Lovely’s Fifty Fifty, Pizzeria Bianco and L’Industrie in Brooklyn. What really caught our eye was pizzerias like Philly-based Pizza Jawn. We named named owner David Lee a Rising Star in the Pizza Industry in 2022. There were also newcomers like Quarter Sheets Pizza Club in LA, Outta Sight Pizza in San Francisco and Gold Tooth Tony’s in Houston.

Check out Infatuation’s complete list of 18 Of The Best Pizza Places In America.

50 Top Pizza USA 2024 List Released, New York tops best pizza list

Marinara Pizza, Una Pizza Napoletana, Lower East Side, NYC

New York’s Una Pizza Napoletana repeats as the Best Pizzeria in the United States. Second place “Tony’s Pizza Napoletana” in San Francisco and third “Pizzeria Beddia” in Philadelphia. The best Pizza Slice is from “L’industrie Pizzeria” in New York. New York City asserts its dominance in the U.S. pizza scene, with 17 restaurants in the guide, followed by Chicago (7), and Portland (6). The most represented state is New York.

There were several newcomings to the Top 50 pizzas list, including La Leggenda in Miami, Florida; Craft 64 in Scottsdale, Arizona; Pizza Baby in Charlotte, North Carolina; Truly Pizza in Dana Point, California, among others.

Check out the complete 50 Top Pizza USA 2024.

Eat This, Not That! Ranks Best Slice of Pizza, According to Chefs

Burrata & Hot Honey Pizza, L’Industrie, Brooklyn, NYC

New York slice famed L’Industrie nabs the No. 1 spot on Where to Get The Best Slice of Pizza in America, According to Chefs from Eat This, Not That!, a brand that’s comprised of an award-winning team of journalists and board-certified experts, doctors, nutritionists, chefs, personal trainers, and dietitians who work together to bring you accurate, timely, informative, and actionable content on food, nutrition, dieting, weight loss, health, wellness, and more.

L’Industrie’s pizzas were called “a textural masterpiece.” Also in Top 10 pizza slices spots are Ian’s Pizza in Madison, Wisconsin. Tivoli in Seattle, Wells Brothers Pizza in Racine, Wisconsin, Umberto’s in New York.

Check out the full best pizza slices list at Get The Best Slice of Pizza in America, According to Chefs.

Muhammad Abdul-Hadi, Down North Pizza, Philadelphia, PA

James Beard Awards recognizes Pizzerias, Pizza Chefs

Pizzerias are being recognized in several James Beard Award categories this year. The James Beard Awards are among the nation’s most prestigious honors recognizing leaders in the culinary and food media industries, and those in the broader food systems.

Check out these what pizzerias and pizza chefs are honorees or finalists in the James Beard Awards 2024:

Muhammad Abdul-Hadi, Founder/Owner, Down North Pizza and Down North Foundation, Philadelphia, PA, will receive the Leadership Award for Industry Culture and Practices.

Photo Courtesy of Lovely’s Fifty Fifty

Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR, is a finalist for Outstanding Chef.

Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD is a finalist for the award for Best Chef: Mid-Atlantic.

Honorees and category winners will be announced at the James Beard Awards® ceremonies presented by Capital One held on June 8-10 in Chicago.

Congrats also the James Beard Awards semi-finalists, including:

Chef-owner Tony Conte opened Inferno in 2015. He applies his fine-dining culinary background to his artisanal, wood-fired pizzeria.

Outstanding Wine and Other Beverages Program — Bufalina, Austin, TX

Best Chef by Region

California — Michael Procaccini and Stefano Procaccini, La Parolaccia, Long Beach, CA

Great Lakes — Salvador Fernandez, Bridges Craft Pizza & Wine Bar, Greencastle, IN

New York State — Scarr Pimentel, Scarr’s Pizza, New York, NY

For more about the honorees and finalists, as well as when the awards ceremony will take place, read Pizzerias, Pizza Chefs recognized at 2024 James Beard Awards.

International Pizza Challenge crowns Best Pizza winners, Pizza Maker of the Year

Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania, is the 2024 World Champion Pizza Maker of the Year at the International Pizza Challenge during Pizza Expo (March 19-21) in Las Vegas

Pizza makers from pizzerias around the world went head-to-head to find out who makes the best pizza in the world at the International Pizza Challenge (IPC) at Pizza Expo in Las Vegas, March 19-21, 2024. This year’s Challenge included five professional pizza-making divisions and three partner competitions. In all, International Pizza Challenged welcomed 439 unique pizza competitors with a total of about 500 competition spots in the Traditional Pizza, Non-Traditional Pizza, Neapolitan/STG Pizza, Pan Pizza, World’s Best Cheese Slice divisions.

Check out these best pizza winning pizzerias:

• Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania, is the 2024 World Champion Pizza Maker of the Year and Best Pan Pizza.
• Joe Carlucci, owner of Valentina’s Pizzeria & Wine Bar, Madison, Alabama, captures 2024 Best of the Best Pizza title.
• Andy Huynh, Cowabunga+, Hamilton, Ontario, Canada, wins the World’s Best Cheese Slice.
• Vincenzo Santoro, Song e Napule, New York, New York, wins Best Neapolitan Pizza.
• Alex White, Yukon Pizza, Las Vegas, Nevada, wins Best Non-Traditional Pizza.
• Sergio Balderas, Truly Pizza, Dana Point, California, wins wins Best Traditional Pizza.

Regional Best Traditional Pizzas and Best Non-Traditional Pizzas in the Midwest, Northeast, Southeast, Northwest, Southwest and International were also recognized. For more on the International Pizza Challenge and to see more best pizza winners, go to Official International Pizza Challenge 2024 Best Pizza Winners are…

Clever identifies The Best Pizza Cities in America

Clever Real Estate names Denver among the best pizza cities, in addition to Chicago and New York.

Clever’s research went on to rank 50 Pizza Cities, The 15 Best Pizza Cities, Rankings by Category, The 10 Worst Pizza Cities and America’s Pizza Preferences.

According to Clever, they ranked “50 biggest metro areas in the U.S. using the following parameters for each city: Pizza reputation, based on a survey of 1,000 Americans; Rate of pizza restaurants per 100,000 residents; Pizza passion, based on local internet search activity for 34 pizza-related terms (e.g., “pizza near me,” “pizza delivery,” “pan pizza,” etc.); Average Yelp rating for pizza restaurants; Average price of a large cheese pizza; Average price of a large pepperoni pizza; Share of median annual income required to purchase one cheese pizza each week for a year; and Share of median annual income required to purchase one pepperoni pizza each week for a year.”

Go to Clever’s The Best Pizza Cities in America: 2024 Data.

Top 100 Pizza Spots according to Yelp Elites 2024

Yelp has just released its list Top 100 Pizza Spots. Pizzerias on the list were selected by Yelp Elite Squad. Who are these Yelp Elites? According to Yelp’s Support Center, “The Yelp Elite Squad is our way of recognizing people who are active in the Yelp community and role models on and off the Yelp site. Elite-worthiness is based on a number of things, including well-written reviews, high quality photos, a detailed personal profile, and a history of playing well with others.”

Lombardi’s Pizza, New York

For the Top 100 pizza list, Yelp compiled the list according to this: “This is an all-time list of the Top Pizza Spots in the US, according to Yelp Elites. We identified businesses in the pizza category on Yelp, then ranked those spots using a number of factors, including the total volume and number of 5-star reviews each business had that were written by members of the Yelp Elite Squad.”

1. Pequod’s Pizzeria, Chicago, Illinois
2. Bestia, Los Angeles, California
3. Lombardi’s Pizza, New York, New York

Find out who else made the Top 100, go to the Top 100 Pizza Spots according to Yelp Elites 2024.

35 Pizzerias to Watch in 2024

Our 35 pizzerias to watch this year was hand selected by Pizza Today, taking into account factors like total operation, from sales and employee programs to community outreach and marketing. We asked independent pizzeria owners to submit their businesses for consideration in our Pizzerias to Watch list. We received hundreds of outstanding submissions. To name a few:

• Abbiocco Pizzeria, Indianapolis, Indiana AbbioccoPizzeria.com
• Dedham House of Pizza, Dedham, Massachusetts www.dedhamhouseofpizza.com
• Mattenga’s Pizzeria, Schertz, Texas mattengas.com/
• Old Town Pizza, Auburn, California www.otpizza.net
• Slice Pizza & Brew, Birmingham, AL https://www.slicebirmingham.com/

Check out the entire 35 Pizzerias to Watch in 2024 feature.

Stay tuned. More best pizza lists will be added as they are published.

See who made America’s Best Pizza Lists in 2023.

The post Guide to the 2024 National “Best Pizzas” Lists appeared first on Pizza Today.

Jillana Miller and Ahmad Butler, Owners & Chefs at Miller Butler in San Pedro, CA on The Hot Slice Podcast

This week, Executive Editor Denise Greer interviews Jillana Miller and Ahmad Butler, Owners & Chefs at Miller Butler in San Pedro, CA, They have quickly gained a reputation for amazing pizza in the LA pizza scene. 

What started out as a pandemic pasta-selling business as evolved into a mobile pizzeria in high demand for its popups and catering. While Jillana has had a long career in food, including as a personal chef, operating a pizza business wasn’t in the plan until the COVID-19 Shutdown. Ahmad fell in love with the dough process as the couple perfected their pizzas. He has continually modified the dough in search of that perfect crust. 

Find out how developed their dough recipe and started the business. Explore how Miller Butler has grown through crowdfunding and what’s next for the business. 

You can catch Q&A in our Rising Stars of the Pizzeria Industry feature: https://pizzatoday.com/topics/people-pizzerias/rising-stars-of-the-pizzeria-industry-2024/ 

Learn more about Miller Butler. And follow the business on Instagram @millerbutler_sp and Jillana @chefjillananadine and Ahmad @mrbutler_aka_doughboi. 

Thank you to our sponsors

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Listen to Thomas Ardito, co-owner of Brooklyn DOP in Brooklyn, New York on The Hot Slice Podcast

This week, Editor-in-Chief Jeremy White goes one-on-one with Thomas Ardito, co-owner of Brooklyn DOP in Brooklyn, New York.   

A fitness enthusiast and gym owner, Ardito grew up tinkering with pizza at home and first got involved in the industry by delivering pies on Long Island. But it wasn’t until the COVID pandemic — when many gyms across the nation were forced to close — that he began deeply exploring his interest in artisan bread making and dough development. 

After working with Andrew Scudera at the Goodfellas Pizza School of New York and informally consulting great dough mentors such as John Arena, Ardito was ready to begin his journey in earnest and dove head-first into pizzeria ownership with business partner Jason D’Amelio.  

Thomas recently was named a Rising Star in the Pizza Industry in Pizza Today Magazine. Check out Rising Stars of the Pizza Industry featuring Thomas at: https://pizzatoday.com/topics/people-pizzerias/rising-stars-of-the-pizzeria-industry-2024/ 

Learn more about Brooklyn DOP at https://www.brooklyndop.com/ and on Instagram at https://www.instagram.com/brooklyndop/?hl=en 

Thank you to our sponsors

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Listen to Rising Star Marisol Doyle, Leña – Pizza + Bagels, Cleveland, Mississippi on The Hot Slice Podcast

Over the next few episodes of The Hot Slice Podcast, we’re excited to let you get to know pizza makers and owners who we named Rising Stars in the Pizza Industry. We’re so impressed by Marisol Doyle, Co-owner/Pizzaiola, Leña – Pizza + Bagels in Cleveland, Mississippi. 

Leña was recently named a top pizza spot in the U.S in the feature: https://www.nytimes.com/2024/06/25/dining/pizza-america.html. It’s been a whirlwind since the announcement and even before that. Marisol has quickly garnered a reputation for her pizza and bagels, and it continues to grow. We talk about how the business started and its evolutions. We also dive into the Mississippi Delta region and pizza.  

Marisol has a passion for flavor combinations. We go into some of her menu favorites. As part of our Rising Stars feature, we asked Marisol: Your menu changes weekly? What goes into your creativity? She said, “We introduce a unique pizza special every week, a veggie option that changes from time to time, and five pizzas that always stay on the menu. Additionally, we offer a couple of salads, appetizers and desserts. Our customers really appreciate that we offer something different every week and that we try to make everything in-house. We draw inspiration from our travels, ingredients we enjoy and creative ideas on social media. My Mexican heritage also plays a big role in the specials. I often like to incorporate traditional Mexican ingredients to our pizzas. It usually takes us a day or two to come up with the perfect combination of ingredients. We test out the flavor combos to ensure our customers will like variety — and of course, we always want the end product to taste and look delicious.” 

Check out the Rising Stars of the Pizza Industry featuring Marisol at: https://pizzatoday.com/topics/people-pizzerias/rising-stars-of-the-pizzeria-industry-2024/ 

Learn more about Leña – Pizza + Bagels.
and check out the pizzeria and Marisol on Instagram at @lenapizzabagels  and @marisoldo. 

Thank you to our sponsors

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Listen to Hillary Lake, co-owner of Hillary’s Chicago Pizza, in St. Augustine, Florida on The Hot Slice Podcast

This week, Executive Editor Denise Greer goes one-on-one with Hillary Lake, who co-owns Hillary’s Chicago Pizza, in St. Augustine, Florida.

She’s no stranger to restaurant business ownership, but she never thought she would enter the pizza industry. It was during the pandemic that she missed her hometown Chicago pizza and sought to make the perfect Deep Dish. That catapulted into creating a farmer’s market and brewery pop-up for extra income. Today, Her and her husband Bruce bought a turnkey craft house.

Hillary isn’t stopping there. She has a vision to take her social work degree she is currently pursuing and opening a unique take on a Pizza Farm. Listen to her share her future plans.

Earlier this summer, we did a quick Q&A for our Conversation feature. In that, she says “We had and have amazing support here in Northeast Florida, and buying a restaurant was not on our to-do list. We had a restaurant in Chicago and thought we were done with that journey. I applied to grad school during the pandemic and I worked at a school for special education and my husband worked in insurance. The pizza thing would not go away though. Things magically lined up over and over from pop ups to farmers markets to our funding for the brick and mortar. The location was very serendipitous. The people that told us about our first farmer’s market are the same people who told us about the available kitchen in St. Augustine.” Read her Conversation.

Learn more about Hillary’s Chicago Pizza at https://www.hillaryschicagopizza.com/ and on Instagram at https://www.instagram.com/hillaryschicagopizza/ .

Thank you to our sponsors

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Listen to Giovanni Cesarano, Long Island, New York’s King Umberto on The Hot Slice Podcast

Giovanni Cesarano is part of the new generation behind the legendary King Umberto on Long Island, New York. We last caught up with Giovanni in 2021 on the podcast when we shared with him that he had been named a Rising Star in the Pizza Industry.  

A lot has happened with Giovanni and the business. We talk about how he’s able to keep King Umberto’s top of mind in a changing New York pizza scene. We learn more about how the business has elevated and talk pizza styles. Giovanni remains humble in his leadership. 

In his Rising Stars Q&A, he was asked, what is something uniquely you’ve brought to the pizza business? He replied, “It’s hard to be unique in a business where so much information is shared and seen on a day-to-day basis.  With that being said my mother was a seamstress growing up, so I watched her make beautiful dresses and that was always inspiring for me. We’ve introduced some cool King Umberto gear like hats, t-shirts, and jackets.” Check out that Rising Stars Q&A at https://pizzatoday.com/topics/people-pizzerias/rising-stars-of-the-pizza-industry/ . 

Listen to this one-on-one interview with Giovanni and Executive Editor Denise Greer. 

Learn more about King Umberto at https://www.kingumberto.com/ 

Follow King Umberto on Instagram at https://www.instagram.com/kingumberto/ 

Follow Giovanni on Instagram at https://www.instagram.com/giovanni_chez/ 

Listen to Giovanni’s previous The Hot Slice episode: https://pizzatoday.com/podcasts/the-hot-slice/s5e1-rising-star-john-cesarano-on-continuing-a-legacy/. 

Thank you to our sponsors

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Listen to Pizza Maker of the Year Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania on The Hot Slice Podcast

It’s been a whirlwind kind of few months for Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania. After capturing the first-place finish in the Pan Division, Tony went on to win the Finals to be named World Champion Pizza Maker of the Year at the International Pizza Challenge during Pizza Expo (March 19-21) in Las Vegas. 

We caught up with Tony to see learn more about his winning pizza, competing at an international level and see what’s happened since the big win.  

During a Q&A, we asked Tony: What does it mean for you to receive recognition as the Pizza Maker of the Year? He said, “I think the biggest thing for me is that fact that I accomplished something I set out to do a long time ago.  I first started competing in 2017.  Since the beginning it has been a rollercoaster.  Looking at it now I am most happy to bring these awards back to my hometown of Nesquehoning, PA, and all of Northeastern Pennsylvania.  We have some incredible pizza in our area and I am just happy to be a part of the community.  I think the most import thing for me after winning is the fact that my daughters witnessed firsthand that hard work and determination really do pay off in the end.  They saw all the reps, all the trials and tribulations with this pizza, and to get this outcome was the greatest example I could give them to keep pushing forward to achieve what you dream off.” 

Read his Q&A. 

Thank you to our sponsors

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I am thrilled to announce that the opening keynote speakers for the inaugural PizzaCon 2024 will be pizza luminaries Tony Gemignani and John Arena. This will be your only chance to hear these industry superstars and thought leaders who will have a lasting impact on the pizza industry throughout the world.

Tony Gemignani is a Master Pizzaioli, acclaimed chef, and owner of more than 30 restaurants and the fast-growing Slice House franchise. The 13-time World Pizza Champion has become a household name in the world of pizza, and he is considered by many as the Michael Jordan of our industry. He’s authored or co-authored three books — including his most recent book The Pizza Bible, which is a consumer guide to making pizza — covering nine different regional styles. His pizzeria, Tony’s Pizzeria Napoletana has been named America’s best pizzeria by USA Today, the Travel Channel and Forbes, and it was recently ranked number two in the United States and number 10 in the world by Italy’s “50 Top Pizzas”. Tony was the first American to win the title of World Champion Pizza Maker at the World Cup in Naples, Italy. He also holds two Guinness Book of World Records, one for creating the largest pizza and another for performing the most consecutive rolls of pizza dough across the back of his shoulders. If these weren’t enough accolades, the city of Naples named Tony as their official U.S. Ambassador for Neapolitan Pizza.

After 32 successful years, he’s now focusing most of his time and energy on growing his Slice House franchise. He’s had multi-units with Pizza Rock and concepts in North Beach, California, along with licenses in football and baseball stadiums, casinos and basketball arenas. Development, training, culture, philosophy and growing are going to be at the forefront of his next chapter in his life. His Slice House offers more than 20 pizza combinations that can come on any style of pizza, including Detroit, Grandma, New York, Sicilian and Gluten-free.

John Arena is a third-generation pizza chef that’s been pushing out pizza dough for more than 48 years, and is the co-owner and co-founder of Metro Pizza, along with his cousin Sam Facchini, with seven locations in Las Vegas. Metro Pizza has won countless local and national awards and acclaim, including being named one of the Top 10 pizzerias in the U.S. by Penny Pollack and Jeff Ruby in their book “Everybody Loves Pizza.” Metro Pizza has been featured on “Entertainment Tonight” and “Live with Regis and Kathy Lee,” and listed as one of the 10 best pizzerias in America by USA Today. John Arena has been called the Don of Dough, the Sultan of Sauce, and the Prince of Pizza by the Las Vegas Review Journal. He’s also a worldwide ambassador and elder statesman for the pizza industry.

John has traveled extensively throughout Italy and the world and has mastered many styles of pizza along the way. He also knows the history of pizza and has taught pizza making at the University of Nevada, Las Vegas, as well as trained pizza makers throughout the United States and the world. John has a great saying that is a testament to who he is and what he stands for: collaborators, not competitors, enough said.

For more information on attending PizzaCon 2024, please visit PizzaCon.com.

It’s all pizza and it’s all for YOU!

Kind regards,

Bill Oakley

Group Show Director

The post Tony Gemignani and John Arena Are Coming to PizzaCon 2024! appeared first on Pizza Today.

Learn effective tools to navigate conflicts

Many pizzerias are owned in partnership. Whether it’s a multi-generational family operation, friends pursuing their pizza passion together, or a purely business relationship, having multiple owners has many advantages. It allows you to share the responsibility, workload and financial burden while expanding your business’s pool of expertise.

However, conflicts will eventually arise.

Richard Birke, a dispute resolution service provider and law professor, reminds us that it’s “very important for people to be mindful that not all conflict is bad.” Birke is senior vice president at JAMS Dispute Resolution and executive director at the JAMS Institute, the teaching division of JAMS. When disagreements “generate a lot of different ideas and people are defending their ideas, that’s good.” He observes these “thoughtful debates are going to create better options and it leads to better outcomes.”

If you want to your business to thrive, dealing productively with conflict is essential. It’s important to accept that clashes are inevitable and not an inherent problem. Plan ahead to avoid them and bring your best self to the negotiating table when addressing them.

PREVENTING BUSINESS OWNER CONFLICT

Here’s how to minimize conflict in the first place, and strategies to deal with it when it does come up.

Set Clear Expectations

Ideally, you made clear agreements on dividing responsibilities when launching your partnership. If you didn’t, do it ASAP. Consider each party’s experience, expertise and passion, and lay out individual responsibilities in detail. In addition to averting conflict, this should also help prevent important issues from falling through the cracks.

Put It in Writing

Put your agreements in writing. From a purely operational perspective, having everything written down improves clarity, avoids confusion and doesn’t rely on anyone’s imperfect memory. “Written communication is very effective,” says Dionne M. King, CEO and strategic consultant of DMK Consults, where she provides alternative dispute resolution, diversity and equity training and executive coaching. “It allows us to go back and refresh our memory – this is what we agreed on, this is why we agreed on it.”

From a legal perspective, having an attorney ensure that you’ve covered everything is a good idea. Even the smallest pizzeria is a huge financial undertaking, and setting up a legal partnership protects all partners and their families.

Respect Your Partners

You entered into partnership because you valued and respected the other person’s contributions. Show your respect by listening to their input and resist micromanaging them. The flip side: understand and respect their limitations. If their main skill is financial, don’t expect them to run the kitchen.

In addition, “people need to feel psychologically safe,” emphasizes Birke. “In order to prevent disputes, you need free-flowing conversations. If somebody feels like they can’t hear or bring up something negative or raise a new idea without it being shot down, that’s a problem.”

ADDRESSING CONFLICT WITH BUSINESS PARTNERS

Be Proactive

It’s important to be proactive and address conflict early. Don’t let a small problem grow into a big one by avoiding the discomfort of addressing it. According to King, common problems include “they don’t have the words, they don’t have the skill set, they may be fearful, they are avoiding conflict, and so they just don’t communicate.”

However, always take a cooling-down period if needed before starting a dialogue. Don’t “approach someone in anger and high emotions,” says King. “Take some time to calm down, think through your words, maybe write down what you want to say, and then meet in a neutral place.”

Communicate Effectively

Birke advises that “it helps to start with separating our productive disagreement from unproductive disagreement. I think about that as task conflict versus relationship conflict.” When you are deciding on concrete matters that have several different and legitimate perspectives, such as pricing or expanding, “and people are defending their ideas, that’s good.” However, “if people aren’t listening to each other well, are taking things personally, that’s an unproductive kind of conflict,” explains Birke.

King suggests these communication tips:

• Tone down your volume.
• Choose your words carefully.
• Repeat what you’ve heard to make sure you’ve got it and to reassure the other party.
• Listen actively.
• Consider cultural differences in how people express themselves.

Before you start the conversation, King says you should know what outcome you want. “It could be something like I really want to resolve this because I love working with you. I know we share the same desire for this to be successful. Let’s put our heads together and come up with something.”

Identify Everyone’s Motivation

When you’re communicating about disagreements, identify everyone’s motivation. If one partner is motivated by cost cutting and another by customer satisfaction, negotiate about that higher-level difference of opinion, not about the nuts-and-bolts of implementation. “Identify interests, yours and theirs,” says Birke. “Create options to meet those interests and compare them to the alternative if you don’t resolve the issue. Focus hard on the problem and be easy on the people.”

FORMAL CONFLICT RESOLUTION STRATEGIES

If you and your partners can’t discuss your way out of your conflict, you may need to take formal steps. According to Birke, there are four primary strategies: mediation, arbitration, litigation and dissolving your partnership.

Mediation:

In mediation, a neutral third party helps the quarreling partners communicate and come to an equitable solution on their own. A professional mediator has the skills to help people share their perspectives constructively and come to a mutually agreeable, non-binding agreement. In Birke’s experience, “most people wait until they’re in litigation and their lawyers or a judge recommends mediation. It’s often by that time become very expensive, so I say pursue mediation as early as possible.”

Arbitration:

Arbitration is the next level of formal negotiation. Arbitration involves a neutral third party serving as a judge who resolves the dispute by listening to both sides and rendering a binding decision. Arbitration can involve lawyers and evidence, as decided by the parties in dispute. Both parties enter into arbitration recognizing that the decision cannot be appealed. The resulting evidence, negotiations and agreement remain private.

Litigation:

Both mediation and arbitration are much more economical than the next option: litigation. Litigation entails lawyers and a courtroom, with a judge or a judge and jury. Lawyers argue on behalf of each party and the judge (and jury, if applicable) will make a ruling. This takes place in court and the trial is entered in the public record. On the one hand, Birke says that “lawsuits are often the only way to get people’s attention.” However, he also says that 99.4 percent of all lawsuits are resolved by negotiation, mediation or arbitration, so escalating to the legal system should be a very last resort.

Parting Ways:

If mediation, arbitration, and litigation leave you unsatisfied, it may be time to dissolve your partnership. Birke observes that sometimes litigation is “going to be so expensive relative to the cost of the dispute that walking away may be your best alternative. And that has costs as well.” This is an extreme response to an extreme situation, and it’s likely to still require some legal assistance. Ideally, your initial negotiations with your partner(s) included an exit strategy to help streamline this process.

While friction is inevitable between partners, you can help ensure the best possible outcome by anticipating conflict, communicating in the calmest and most skillful way you can, and enlisting an experienced mediator as soon as the need arises. Overcoming your disputes promptly and effectively will improve your business while also increasing peace of mind for all partners.

Annelise Kelly is a Portland, Oregon-based freelance writer.

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Chip Myles of Myles’ Pizza Pub in Greenville, South Carolina, on The Hot Slice Podcast

This week on The Hot Slice Podcast is Chip Myles. His passion for the pizza business and his customers radiates through this episode. 

Chip Myles opened Myles’ Pizza Pub in 1978 in Bowling Green, Ohio. The pizza pub’s family business hospitality, unique style of pizza, and late-night hours earned a loyal fanbase among the Bowling Green community and beyond in Ohio, leaving a lasting legacy behind when they closed in 2016. The Myles family moved to Greenville, SC, where they re-opened Myles’ Pizza Pub in 2019.  

Chip, now in his 70s, still mans the kitchen every day the pub is open and serves as keeper of the secret sauce. Though Chip shares restaurant owner responsibilities with his wife Bridget and daughter Meredith, he remains the sole keeper of the secret sauce. The new pub gets visitors from their Bowling Green era almost every day, and ships their pizzas nationwide for those who can’t make the trip. 

Listen to more on: 

• Closing the Bowling Green, OH restaurant 

• Opening in Greenville, SC, and the notable differences 

• Being a hands-on operator 

• Why retirement wasn’t for Chip 

• Handing over the reins to your daughter 

• What’s next? 

Learn more about Myles’ Pizza Pub. 

Thank you to our sponsors

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Corey Watson, founder of Pizza for Ukraine on The Hot Slice Podcast

This week, we talk with Corey Watson, founder of Pizza for Ukraine. Pizza for Ukraine’s mission is to Make Pizza, Not War. We make Neapolitan pizza is made for Ukrainians affected by the trauma of war. Whether they are displaced, orphaned, wounded, responding to emergencies, or fighting for freedom, hope is served one pizza at a time.

Corey joined us via Zoom from Kyiv, Ukraine to talk about his Pizza for Ukraine nonprofit and his push for pizza as a humanitarian food. In release from Pizza for Ukraine, Corey shares:

Pizza for Ukraine was founded by \Watson, who was born and raised in Portland, Oregon, where he studied Political Science at Portland State University, with a focus on National Security, Authoritarianism, and Democracy Promotion. After university he worked as a software engineer before pursuing his passion for pizza in Naples, Italy. There, he trained as a pizzaiolo at the Associazione Verace Pizza Napoletana (AVPN). Before Russia began its full-scale invasion of Ukraine on February 24, 2022, he planned to work at an AVPN pizzeria. Instead, he made his way to Poland on April 25th, 2022 to volunteer with World Central Kitchen on the Ukrainian border in Przemsyl, Poland. There he helped cook and serve hundreds of thousands of portions of food for Ukrainian refugees. Then on June 20th, 2022 he moved to Lviv, Ukraine to volunteer indefinitely and start Pizza for Ukraine. The broad mission of Pizza for Ukraine is to “Make Pizza, Not War”. While Ukrainian forces are fighting back against Russia, Pizza for Ukraine will support the cause by making Neapolitan pizza for Ukrainians who are displaced, orphaned, wounded, responding to emergencies, and fighting for freedom. Believing pizza to be humanity’s favorite food, it can provide a source of nourishment and hope, but also as a bridge to connect the world and act as a communal lens to discover support at an inspirational level beyond other forms of aid.

Now based in Kharkiv, Ukraine, a frontline city less than 20-miles from the Russian border that’s under constant attack, Pizza for Ukraine begins its new mission to open a pizza school in Kharkiv. Such a school will invest in the local economy by providing Ukrainians new professional skills to start new businesses, provide children an uplifting experience, youth a feeling of empowerment, soldiers to receive psychological therapy, and volunteers to take part in pizza deployments to villages along the frontlines. Pizzaiolos from around the world are invited to teach at this school in-person or remotely via a video-link. Its first masterclass will be on June 10th, in collaboration with the Swiss charity HEKS/EPER, to provide Ukrainian female youth empowerment and opportunities to become future pizzaiolas. On June 15th and 16th they’ll be welcomed to volunteer at the Vintage Buro Charity Market as Pizza for Ukraine makes and sells pizzas to fundraise for the Ukrainian military.

Pizza for Ukraine has been supported by the Associazione Verace Pizza Napoletana, the guardians of the Neapolitan pizza tradition based in Naples, Italy. Mobile pizza ovens donated by Ooni, pizza flour from Caputo, tomatoes from Ciao, dough mixer from Sunmix, pizza making tools from Gi Metal and Cambro, and donations from private individuals through its website: https://pizzaforukraine.org

Thank you to our sponsors

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Hengam Stanfield, co-owner of Mattenga’s Pizzeria in San Antonio, Texas on The Hot Slice Podcast

This week, Josh and Denise chat with Hengam Stanfield, co-owner of Mattenga’s Pizzeria in San Antonio, Texas. What started out as taking over a failing pizzeria in 2013 has grown into eight locations and expanding.  

Hengam and husband Matt met in college, both aspiring engineers but soon realized they wanted to be in business for themselves. They entered the restaurant world without any experience in dining. They learned on the job from day one. They were able to apply their engineering mindset to establishing the systems to help their business succeed. 

In 2020, after considering selling their two-unit operation, Hengam and Matt decided instead to take their business to the next level and grow. Even amidst the pandemic, Mattenga’s able to grow by 20 percent that year. Hengam shares their growth strategy and what she is looking for in potential restaurant spaces. 

Mattenga’s staff is key to the pizza company’s growth. Hengam talks leadership and how important communication and team development are.  

Hengam host the Making Dough Show on YouTube with over 500 episodes focused on restaurant business advice and tips. We get into a discussion about one of her episodes on Using AI in marketing.  Check out her Making Dough Show at https://www.youtube.com/@makingdoughshow/. 

Also on the  podcast episode:  

• Hengam’s drive to be a leader and educator in the pizza industry. 
• Mattenga’s priorities are in the next year. 
• Social media strategy. 

Learn more at https://mattengas.com/ and on Instagram at https://www.instagram.com/mattengaspizza/ . 

Thank you to our sponsors

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Patrick Elston co-owner of Gus Franco’s Pizza in Lower Burrell, Pennsylvania, on The Hot Slice Podcast

This week on The Hot Slice Podcast, Denise and Jeremy chat with Patrick Elston, who with his wife Mandy operates Gus Franco’s Pizza in Lower Burrell, Pennsylvania.   

Originally started as a food truck, Gus Franco’s opened in 2017. He talks about the steady rise of the pizzeria. Family dynamics and raising kids in the family atmosphere pizzerias. The pizzeria named after their young sons, who Patrick hopes one will take over the business someday.  

The pizzeria has been named one of Pittsburgh’s Top 11 Pizzerias by the Pittsburgh Post-Gazette. Patrick works to perfect Gus Franco’s wood-fired pizza. Some favorites are Cacio E Pepe (cash-ee-oh ee peppy, or just say Cheese and Pepper) with seasoned cream and mozz base, finished w/parmesan crema & cracked black pepper. Top seller is Hot Dad with sauce, mozz, parm, hot sopressata, Mike’s Hot Honey™. 

He is the personality behind the business, always appearing on social media posts like his Daily Dough Instagram series. He has become a regular guest on a local television news with a cooking demonstration. He is especially thankful for the layout of the carryout business where he can get face time with his guests as they pick up their pizzas.  

He talks Pizza Expo and Mandy’s reigning crown as Supremely Dressed Champion. Find out more in our Pizza Expo 2024 Hub.

Learn more about Gus Franco’s Pizza at https://gusfrancospizza.square.site/ and on Instagram at https://www.instagram.com/gusfrancospizza/ . 

Thank you to our sponsor

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Shelby Hall, owner of Fox’s Pizza Den, Cheat Lake, Morgantown, West Virginia, on The Hot Slice Podcast

This week on The Hot Slice Podcast, we hear Shelby Hall’s story. She owns Fox’s Pizza Den Cheat Lake in Morgantown, West Virginia and started working at Fox’s Pizza Den as a teenager. While in college, she leaped into management. After graduation, she was presented with a franchise opportunity that she passed on. She waited for the right opportunity where the finances and location aligned.  

Shelby talks about the moving parts of business ownership and mentorships that helped her line up her franchise. She outlines the research that went into her decision.  

She highlights the adventures of being a new business owner and the elements she had to learn along the way.  

She talks about how she set the tone for a strong leadership environment in her restaurant.  

Shelby reflects on the new energy and ideas that she has brought to the business, like community outreach and introducing a mobile unit.  

She talks about chasing a rush from buying the business, adding catering and maybe adding another location. 

Learn more about Fox’s Pizza Den at https://www.foxspizza.com/. 

Thank you to our sponsors

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Jason Dascoli, Rock City Pies and Ice, Bloomfield, CO; Rick Herman, Log Home Wood Fired Pizza, McGregor, MN; Sam Boulis, Gabby’s Pizza, Winchendon, MA; and Salvatore Reina, Francesca Pizza/Squared, Elmwood Park, NJ on The Hot Slice Podcast

This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews four pizzeria operators who are defining their pizza businesses in their own ways.

Jason Dascoli, Rock City Pies and Ice, Bloomfield, Colorado, checks back in to give us an update on his pizzeria. He talks about his personal and business growth, being guided by mentors, improving his systems and changing up his marketing tactics. Learn more about Rock City Pies and Ice at https://www.rockcitypieandice.com/.

Rick Herman owns Log Home Wood Fired Pizza in McGregor, Minnesota with two mobile units and a brick-and-mortar pizzeria. He has optimized reduced store hours to reflect his small town. He talks history and business adjustments over time. Learn more about Log Home Wood Fired Pizza at https://northwoodspizza.com/.

Sam Boulis has owned Gabby’s Pizza, Winchendon, Massachusetts for 20 years. He shares what he has learned. He talks community outreach, his Greek pizza style, growing in business. Learn more about Gabby’s Pizza at https://www.gabbyspizza.com/.

Salvatore Reina owns Francesca Pizza and Squared in Elmwood Park, New Jersey. While Francesca is a traditional pizzeria, Squared is a ghost kitchen operating out of the Elmwood location. He talks about operating and marketing both businesses. Learn more about Francesca’s at https://elmwoodparkpizza.com/.

This is the last episode in our interviews from Pizza Expo 2024 series. Next week we are back to full-length episodes with individual pizzeria operators.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

Thank you to our sponsors

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Zak Fishman from Prime Pizza, Philip Adler from Freda’s Pizza and Steven Barrantes, from Slice of Homage on The Hot Slice Podcast

This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews three operators with pizzerias doing business in California. Check out these Golden State pizza pros:

Zak Fishman from Prime Pizza. The pizza company has seven locations in Los Angeles, California. Zak shares how much the LA pizza scene has grown, details Prime’s authentic New York style pizza, why pizza, and growing from one to seven units in 10 years. Learn more about Prime Pizza at https://primepizza.la/ .

Philip Adler from Freda’s Pizza. The artisan pizzeria has three locations: Camarillo, West Lake and Moorpark, California. Philip talks food truck beginnings, his background in the restaurant business and his Pizza Expo experience. Learn more about Freda’s at https://www.fredaspizza.com/.

Steven Barrantes, is owner/operator at Slice of Homage in San Jose, California. The pizzeria serves up a New York-inspired and Detroit pizza. Steven lets us in on the pizza scene in San Jose, what brought him into the pizza business, and his thoughts competing in his first International Pizza Challenge. Learn more about Slice of Homage at https://www.sohpizza.com/

Stay tuned as we continue our interviews from Pizza Expo 2024.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

Thank you to our sponsors

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The James Beard Foundation® has announced its 2024 Lifetime Achievement, Humanitarian of the Year, and Leadership Awards honorees, and Restaurant and Chef Awards nominees in advance of the James Beard Awards® ceremonies presented by Capital One. Mark your calendar for June 8-10 to cheer on fellow pizza pros who are honorees and finalists. According to an April release, the 33rd annual James Beard Restaurant and Chef Awards in Chicago will be livestreamed Monday, June 10 on Eater.com. The specific 2024 Awards ceremonies will be on the following dates:

• Saturday, June 8, 2024: Media Awards at Columbia College Chicago Student Center
• Sunday, June 9, 2024: Leadership Awards at The Dalcy
• Monday, June 10, 2024: Restaurant and Chef Awards at Lyric Opera of Chicago

Pizzerias are being recognized in several James Beard Award categories. The James Beard Awards are among the nation’s most prestigious honors recognizing leaders in the culinary and food media industries, and those in the broader food systems. Let’s take a look at who in the pizza industry are being showcased by the James Beard Foundation.

Muhammad Abdul-Hadi, Down North Pizza, Philadelphia, PA Photo by Amurri Lauren

Muhammad Abdul-Hadi, Down North Pizza, Philadelphia, PA, — Leadership Awards – Industry Culture and Practices, James Beard Awards

Muhammad Abdul-Hadi, Founder/Owner, Down North Pizza and Down North Foundation, Philadelphia, PA, will receive the Leadership Award for Industry Culture and Practices, which recognizes leaders who have made a significant impact and are acknowledged and recognized as setting industry standards, with a commitment to transforming the industry into one that is sustainable and equitable. These leaders have put in place systems and policies that prioritize the physical and mental health of employees and themselves and have proven to make for a sound financial model for staff and owners alike that foster longevity in the restaurant industry. They are modeling how to make independent restaurants more equitable both within and beyond one’s own businesses.. Abdul-Hadi will be celebrated at an invite-only ceremony in Chicago on Sunday, June 9 and recognized on stage at the Restaurant and Chef Awards ceremony on Monday, June 10 at the Lyric Opera of Chicago.

Abdul-Hadi is the founder of Down North Pizza, a mission-driven restaurant that exclusively hires previously incarcerated employees, the release details. As an entrepreneur in property management, retail, and real estate development, Abdul-Hadi focuses on creating business models that offer both employment and housing to formerly incarcerated individuals. In 2015, Abdul-Hadi bought property in the Strawberry Mansion neighborhood—a predominantly Black and historically underserved area of Philadelphia marked by high recidivism rates. Abdul-Hadi’s aim was to use the property to offer subsidized housing to individuals negatively impacted by the criminal justice system but has expanded the building’s use with the opening of Down North Pizza. Abdul-Hadi’s philosophy of meeting people where they are—recognizing and valuing their experiences and skills often overlooked in traditional hiring practices—has not only contributed to the success of Down North Pizza but has also set a precedent for future enterprises that seek to combine profit with purpose.

Down North Pizza has been featured in Destinations in Pizza Today Magazine.

Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR Photo Courtesy of Lovely’s Fifty Fifty

Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR — Outstanding Chef, James Beard Awards Finalist

Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR, is a finalist for Outstanding Chef. The award recognizes a chef who sets high culinary standards and has served as a positive example for other food professionals, while contributing positively to their broader community.

Minnick’s approach to pizza, a farm-to-table menu and mastery of unconventional ingredients has earned her coveted culinary esteem and an entire episode of the Netflix’s hit Chef’s Table. You can listen to her on The Hot Slice Podcast with Pizza Today as she shares an operational shift, details of her sourdough and her ingredient philosophy.

Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD — Best Chef: Mid-Atlantic, James Beard Awards Finalist

Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD Photo Courtesy of Inferno Pizzeria Napoletana

Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD is a finalist for the award for Best Chef: Mid-Atlantic. Conte is the chef-owner of the 44-seat pizzeria that strays from strict Neapolitan pizza guidelines to serve a canotto style, “translates in Italian to ‘dinghy’ or ‘inflatable raft’ – alluding to the airy outer ring serving as crust”, Inferno’s site states.

You can read a quick Conversation with Tony Conte in Pizza Today.

Others Recognized as James Beard Awards Semi-finalists

In addition to those who advanced to the finals, congratulations also goes out to pizzerias and pizza professionals who made the Semi-final round for the James Beard Awards. They are:

Outstanding Wine and Other Beverages Program

Bufalina, Austin, TX

Best Chef by Region

California

Michael Procaccini and Stefano Procaccini, La Parolaccia, Long Beach, CA

Great Lakes

Salvador Fernandez, Bridges Craft Pizza & Wine Bar, Greencastle, IN

New York State

Scarr Pimentel, Scarr’s Pizza, New York, NY

For more information about the James Beard Awards, visit jamesbeard.org/awards.

>> Explore more pizzerias who are being recognized nationally and internationally in Pizza Today’s Guide to the 2024 Best Pizza Lists. <<

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Sofia Arango, Atlanta Pizza Truck / Latinos En Pizza; Jonathan Fell and Zachary Black, Jason’s New York Style Pizza; and Enrico and Cira Aguila, Uncle Rico’s Pizza on The Hot Slice Podcast

This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews operators who are building their businesses and expanding their reach in the pizza industry. They are:

Sofia Arango founded of Atlanta Pizza Truck a catering company in May 2020 in Atlanta, Georgia. She has also created a thriving pizza industry community, Latinos En Pizza. She shares how she started both ventures and her vision of sharing stories of Latinos in the pizza industry. Learn more about Atlanta Pizza Truck at https://www.theatlantapizzatruck.com/ and explore more on Latinos En Pizza at https://www.latinosenpizza.org/

Jonathan Fell and Zachary Black operate Jason’s New York Style Pizza in Bangor, Maine. The couple details the three-location’s model and its focus on carryout. Johnathan shares the story of his family business as a second-generation operator. Learn more about Jason’s at https://jasonsnypizza.com/.

Enrico and Cira Aguila own Uncle Rico’s Pizza, an old-school mom and pop pizzeria in Fort Myers, Florida. We talk concept and pizza style. We also chat about getting national press for best pizza and what comes with that. Learn more about Uncle Rico’s at https://www.unclericospizza239.com/.

Stay tuned as we continue our interviews from Pizza Expo 2024.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

Thank you to our sponsors

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Zach Toth and Chris Brown of Blacksburg, Virginia-based Benny’s Pizza and Jonathan Schroeter from Il Primo Pizza & Wings in Southwest Florida on The Hot Slice Podcast

This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews experience multi-unit pizzeria operators: Zach Toth and Chris Brown of Blacksburg, Virginia-based Benny’s Pizza with 32 locations and Jonathan Schroeter from Il Primo Pizza & Wings with seven locations in Southwest Florida.

Benny’s is home of the 28” Virginia Slice. Since the first location opened in Blacksburg, VA, in 2011, the pizza company has grown to 32 locations in Virginia, North Carolina, South Carolina, Pennsylvania, Michigan and Wyoming. Each Benny’s has a unique name. The original is Benny Marzano. We talk about growing the business and what Zach and Chris look for in a new location. We also talk pizza industry and Pizza Expo. Learn more about Benny’s at https://www.bennysva.com/our-story/.

Il Primo was founded by Paul Conti opened the first Il Primo in Arizona in 1983, growing to three locations. But when Conti relocated to Naples, Florida, he closed the Arizona stores and opened his concept in Southeast Florida in 1999. He grow Il Primo to six locations. Director of Operations Jonathan Schroeter continues that charge. Jonathan shares the growing pains of operating multiple restaurants during hurricanes. We talk about how the model has shift from large footprint dining to more carryout and delivery. We talk about Pizza Today’s visit to Il Primo in 2020 and Pizza Expo. Learn more about Il Primo at https://ilprimopizza.com/

Stay tuned as we continue our interviews from Pizza Expo 2024.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

Thank you to our sponsors

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The Hot Slice Podcast celebrates 200 episodes with pizzeria owner highlights

The Hot Slice with Pizza Today marks its 200th episode with a special episode. Listen as we look back some of our favorite episodes, talk about how the podcast has evolved and what to expect moving forward.

Who is your wish list guest that you would like for us to have on the show? Let us know.

If you would like to be a guest on The Hot Slice Podcast, reach out to Executive Editor Denise Greer dgreer@pizzatoday.com.

Now let’s explore some of the episodes, Josh, Denise and Jeremy mentioned on the show:

Meet the Pizza Today Podcast Team: Episode 1

Kicking off Episode One, Editor-In-Chief Jeremy White, Creative Director Josh Keown, Executive Editor Denise Greer and Art Director Katie Wilson talk launching The Hot Slice Podcast and what you can expect to hear.

S2E7 Pizza Champion Ali Haider gives the pizza tribe a much-needed pep talk

Listen to Ali Haider on The Hot Slice Podcast Ali Haider, owner of 786 Degrees Wood Fired Pizza in Sun Valley and Pasadena, California, is here to bring some inspiration to the podcast this week.

S3E2 Jeff Smokevitch on Detroit-Style Pizza

Jeff Smokevitch on The Hot Slice Podcast Get the lowdown on Detroit-style pizza by none other than Motor City native Jeff Smokevitch, who leads a comprehensive demonstration on the style at International Pizza Expo in Las Vegas.

S3E10: Cup of Joe — Joe Fugere, Tutta Bella Neapolitan Pizzeria, Seattle, WA

Listen to Joe Fugere on The Hot Slice Podcast Jeremy White and Josh Keown talk shop with Joe Fugere, founder of Tutta Bella Neapolitan Pizzeria in Seattle. Joe shares his vision on the pizzeria of the future, discusses his innovative employee program

S4E7 Maggie Mieles: Growing Up in the Legendary Di Fara Pizza

Listen to Maggie Mieles, di Fara Pizza, on The Hot Slice Podcast Executive Editor Denise Greer sits down one-on-one with Maggie Mieles, daughter of Dom DeMarco who now operates the famed di Fara pizza in New York. Maggie shares stories of her father

72. Science of Pizza Dough and Positivity with Derek Sanchez

Pizza Champion Derek Sanchez brings a contagious positive energy to the pizza industry. He is also fascinated by the science of pizza dough. Sit back, listen and you’ll learn all about bacteria’s impact on pizza

108. On Deck with Chris Decker

Pizza master Chris Decker now has his own recipe column in Pizza Today. Chris is managing partner at Metro Pizza in Las Vegas. He’s one of the brightest minds in the business and we all drool over his @Everythingbutanchovies Instagram.

113. Tony Gemignani on Pizzeria of the Year

Tony’s Pizza Napoletana has been named Pizza Today’s Pizzeria of the Year. We talk to pizza legend and owner Tony Gemignani about the honor and some of his best moments at the pizzeria.

116. Pizza Today Mail Bag

This week, we’re answering Pizza Today readers’ burning questions. We talk National Pizza Month, busiest pizza sales days, oven choices for a first-time pizzeria owners, future growth and the next big pizza style trend to break.

118. The Creative and Entertaining John Gutekanst

John Gutekanst will be a keynote speaker at Pizza and Pasta Northeast in October. He owns Avalanche Pizza and Slice House in Athens, Ohio, a contributor with Pizza Today, Emcee at the International Pizza Challenge

129: A 3-Month Waitlist on Pizza Orders! How?

Moto in Seattle, Washington has a three-month waitlist on pizza orders. That’s right, 3 MONTHS! We talk to owner Lee Kindell on this phenomenon and how he set up the business with an order-ahead approach.

137. The Brilliant Sarah Minnick of Lovely’s Fifty Fifty

This week, we chat with the talented Sarah Minnick, chef/owner of Lovely’s Fifty Fifty in Portland, Oregon. Her approach to pizza, a farm-to-table menu and mastery of unconventional ingredients has earned her coveted culinary esteem

142. A Pizza Destination on Route 66

The funky and quirky Cross Eyed Cow Pizza sits on the iconic Route 66 in California. We talk to mother/daughter team Donna Grainger and Weather Preston about how the pizzeria balances tourist stop and community-engaged business.

173. Catching Up with Pizza Man Dan Collier

Pizza Man Dan Collier on The Hot Slice Podcast This week on The Hot Slice, we sit down with Dan Collier. Dan Collier is co-owner and President of PizzaMan Dan’s, a regional chain in Southern California with 8 locations founded in 2012.

Next week, we’ll continue our dispatches from the show floor at Pizza Expo.

Thank you to our sponsors

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The Hot Slice Podcast Continues Pizza Expo Pizzeria Operator Interviews

This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise spends some time with women who are in the mobile pizzeria business to get their perspective on business, mobile clientele, the pizza industry and Pizza Expo.

Gina and Betsy Wolfe own the upstart Wolfe It Down Pizza in Princeton, Iowa. Gina is retiring this month, so the couple’s new pizza mobile unit will debut at an event in May. We learn all about how this mobile unit is getting for the ground.

Colleen Constant and husband and Chef Isaiah Ruffin own Project Pizza in Seattle, Washington. The food truck relocated from Colorado. We talk with Colleen about business growth plans and learn more about their food literacy nonprofit organization. Explore more about Project Pizza at https://www.projectpizzaco.org/.

Linda and Abby Ortegas, owners of Fired Up Fresh in Watsonville, California, give us an update on what’s happening with the business and the rebranding process they are currently going through. Learn more about Fired Up Fresh at https://www.firedupfresh.net/.

Stay tuned as we continue our interviews from Pizza Expo 2024.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

Thank you to our sponsors

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A Pizza Today Reader asks: I add old dough to new dough but have noticed it’s more acidic. When is it too much and what makes it ‘too much’? What does PH do to dough?

You asked so you shall receive! Let’s talk about pH or acidity in dough. Now, I don’t want you readers to think I know every little thing about the molecular chemistry that makes up fermentation. The one thing I am most certain about is that the more I learn about dough and fermentation the less I really know. That to me is the most fun part about learning in that it never stops.

This is meant to be more of an introduction to pH. As with anything dough related there are a bunch of factors that go into the change and evolution of flavor and performance and as soon as you change one thing you change everything. At the end of this you will find a few names and resources that I use when I find myself in a pickle. These are the people and places I go to when I am trying to figure out nuance as more brains with more experience are always better than one.

In my restaurant my dough uses instant or dry active yeast so pH and acidity is on my mind in relation to flavor, but I’m not as preoccupied with it is as when I am making sourdough. The techniques and manipulations I use to coax flavor out of my dough are the same but are even more necessary when it comes to controlling a sourdough and the final product.

What is pH and how do I know what my dough is doing?

PH is the acronym used to measure acidity. The acidity, especially in sourdough, is where the sour comes from. There is a scale or range that is used to determine how acidic something is or the opposite known as alkaline. You hear the word alkaline a lot nowadays in regards to bottled water. The pH scale runs from 0 — the most acidic to 14 — which is alkaline. Right smack in the middle at 7 is neutral. It might seem counterintuitive but the lower the number the more acidic something is. To test the pH of your dough or preferment you can purchase a meter easily on Amazon or other retail stores that look, and are, as compact as a kitchen thermometer. Just like your handy kitchen thermometer, pH meters need to be calibrated but there are usually instructions on how to do this and how to care for your meter inside the box when you purchase one. To use a pH meter, you’ll want to insert the probe end into your solution, dough or preferment, wait a few seconds and the meter will give you a reading. Usually, these readings contain decimals as pH is not measured in solid absolutes but can be measured to a decimal point. The sweet spot for sourdough I’ve found to be around a level of 4 to 5.

Where does acidity come from?

The flavors and aromas we are trying to achieve are actually byproducts of fermentation between yeast and bacteria within dough or preferments. With a sourdough starter this would just be from the flour, water and yeasts that naturally live in your environment. The main strain of yeast we care about most is called Saccharomyces Cerevisiae, and the bacteria we are most concerned with are Lactobacillus (a.k.a. Lactic Acid) and Acetobacter (a.k.a. Acetic acid). These two acids are crucial when learning at what time has your preferment or dough gone past the point of no return, becoming too acidic or not acidic enough for maximum flavor and performance.

Now, the growth of a sourdough in a general sense is like the growth and expansion of a city over the course of decades. The original settlers, yeast and bacteria, move in and fight for dominance and survival. Over the course of time and generations (feedings), new flour and new bacteria move in. They either blend with the older generations becoming something new and evolved or they don’t survive. This happens over the course of multiple feedings with a sourdough and what was created in the beginning is always a newer, slightly different version of itself after every feeding. Yeasts and lactic acid go hand in hand because they can survive each other’s defense mechanisms. Both eat simple sugars, but the byproduct they excrete are different. As lactobacillus eats, they give off acid. As yeast eats, it gives off ethanol. Lactobacillus has a high tolerance for alcohol, so they’re like two roomies cohabitating like peas in a pod. But, if you’ve ever made sourdough and forgotten about it then you’ve probably come in contact with a product that is overly sour or not sour enough. There is a balance that is needed.

Role of time, temperature and hydration in dough production

Time, temperature and hydration play into finding the balance of how much sour or pH content you are looking for. When it comes to feeding a starter, there is such a thing as too much. Over feeding of a starter will result in overwhelming it and it can either die or dilute it to a point where it doesn’t have much flavor. Over feeding lowers acidity but feeding less often will increase acidity.

Temperature plays into that as yeasts are more active in warm environments, so finding a warm but not too warm place is crucial. There are incubators available that can help regulate temperature that will fit on a counter or try and find that sweet spot in your kitchen. Too warm and you increase leavening because the yeasts are active, but acid production is low. The reverse is true when flipped. Colder temps slow down leavening but increase acid production.

What can you do if you’ve reached a point of too sour? Speed up the feeding schedule a bit by a few hours over the course of 1-2 feedings and see if that does the trick. Too much alcohol production results in forgetting about a feeding time or maybe going on vacation and forgetting to leave your starter in good hands. When this happens the other bacteria, Acetbacter, finds its time to shine. This bacterium moves in feeding on the surplus of alcohol giving off a different kind of acid which is more astringent like vinegar. This is normally when people find their sourdoughs to be too sour.

Hydration will change which acid takes charge. With higher hydration you tend to see lower quantities of lactic acid production, a more gentle sour flavor, but an increase in leavening power. Lowering the hydration, on the other hand, increases acetic acid production, giving off a stronger more vinegar like sour flavor but decreases the leavening power.

Dough Resources

These are just a few of the resources I use but don’t be afraid to ask or search where these expert go to learn too!

Audrey Sherman- Audrey Jane’s Pizza Garage, Boulder Colorado IG: audreyjanespizza

Will Grant- That’s a Some About Pizza, Sourdough Willy’s, Seattle and Bainbridge, Washington IG: sourdoughwillyspizzeria

John Gutekanst- Avalanche Pizza, Athens, Ohio IG:jgutekanst

Leo Spizziri- Chicago, Illinois IG:askchefleo

Karl De Smedt: IG: sourdough_librarian

Books by Modernist Cuisine: Modernist Bread

Bread Science by Emily Buehler

The Bread Bakers Guild of America- website: https://www.bbga.org/

Podcast: The sourdough podcast by Michael Hilburn

Laura Meyer is the owner of Pizzeria da Laura in Berkeley, CA.

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Pizzerias are creating limited-edition pies to support local causes and generating buzz in the process

Bill Jacobs’s voice fills with energy as he discusses the 2024 Slice to Meet You campaign at Piece, his Chicago-based brewery and pizzeria.

Starting in January, Piece debuted a different monthly pizza crafted in collaboration with an acclaimed Chicago chef in support of PAWS Chicago, the Midwest’s largest no-kill animal shelter. For every $35 pizza sold over the three-month fundraising campaign, PAWS collected $50 – a $10 donation from Piece coupled with matching donations from four separate donors. After raising nearly $30,000 for PAWS last year, Jacobs hopes this year’s edition, which concludes April 9, surpasses $50,000.

“This has taken on a life of its own,” Jacobs says. “People are passionate about animals, celebrity chefs and pizza, so we hit the trifecta right there.”

Many pizzerias share Jacobs’s zeal for community-centered philanthropy, which can be good for the soul and for business by stimulating revenue, awareness and public goodwill.

“Find a cause that resonates with you and emulate what we’ve done,” Jacobs challenges his fellow pizzeria operators.

Creative campaigns

Pizzerias across the country continue creating clever LTOs to support worthy causes.

Last July, Milwaukee-based Pizza Man introduced a special burger pizza to support Ronald McDonald House Charities Eastern Wisconsin.

In Dallas, Sfuzzi’s month-long Influencer Pizza Challenge tasks local personalities to create limited-edition pies and compete head-to-head for charitable dollars. Efforts have supported a local homeless recovery center, a women’s shelter and the North Texas Food Bank.

In Audubon, New Jersey, Genova Pizza has embraced a different approach, using its pizza boxes, rather than its pies, to support admirable causes.

Last spring, the family-owned establishment created themed pizza boxes featuring an animated superhero caricature of Callen McDonnell, a local two-year-old battling Leukemia. Throughout April 2023, any purchase of a Grandma Pizza – Genova’s best-selling Sicilian-style pie – was placed in the special “Super Cal” box with proceeds directed to the family. The effort raised $1,500 for the McDonnells.

“This felt like an opportunity to do something that mattered,” says Genova Pizza co-owner Ali Doukali.

Genova followed up its Super Cal initiative with a second “local hero” pizza box in September highlighting former Genova employee and U.S. Marine Harrison Whitman. Proceeds from that campaign’s effort went to the Warrior Foundation in Whitman’s honor. Genova has since created a nomination process for community members to suggest future local heroes and beneficiaries.

“Amid a lot of negativity in the world, we want to give back and be a positive community partner,” Doukali says. “Since getting this off the ground, we see potential to do a lot of good for people around us.”

Optimizing results

As Piece, Pizza Man, Sfuzzi and Genova demonstrate, creative, philanthropic initiatives offer pizzerias a chance to show their community-minded ethos and capture attention.

“A lot that can be done to make this attractive to your market,” Jacobs reminds.

And a few well-executed steps can help pizzerias create fruitful campaigns:

#1: Make it special.

At Piece, Jacobs has leveraged the culinary talents – and ingredients – of his collaborators to create novel limited-time offerings. The Hot Smoque’n Pizza created by Barry Sorkin of Smoque BBQ and Doug Sohn of Hot Doug’s, for example, features Sorkin’s smoked chicken thighs and Sohn’s andouille sausage on a white pizza with smoked mozzarella, scallions and creole sauce.

Jacobs and his culinary team at Piece work with every chef collaborator to create, test and tweak the special pizza before its debut.

“You need an enticing and interesting product to draw orders,” Jacobs says.

#2: Time it right.

Pizzerias create urgency when they put an expiration date on cause-related initiatives. Time limits also give operators a focused period to build a story and spark interest without risking a stale initiative. For many, one month seems about right – enough time to let a campaign simmer and capture results, but not too long that the initiative fades into the background as routine business.

And while a pizzeria can roll out a special initiative at any point during the calendar year, a little strategy can maximize impact. Piece, for instance, rolls out its Slice to Meet You effort over the year’s opening three months, historically the year’s slowest quarter for Piece’s bottom line and PAWS’s fundraising.

#3: Spread the word.

When Callen McDonnell and his family visited Genova Pizza last spring to see the pizza boxes, the pizzeria shared photos of the family’s visit on social media, which elevated awareness of the effort.

“Without community support, this wouldn’t have taken off the way it did,” Doukali says.

It’s vital the restaurant (and its partner) actively promote the initiative. Invite local media and influencers to visit and post regularly on social channels to drum up interest.

“It’s important to provide concise and consistent communications throughout the campaign,” says Jacobs, who builds a library of ready-made social content by capturing photos and videos of the pizza-creation process with each celebrity chef.

#4: Plan ahead.

A half-baked effort will do little good for the pizzeria or its beneficiary, so get the necessities in hand before launch.

Ready print marketing collateral, including in-store signage and table tents, and any special ingredients required to make the LTO pies well in advance. Before Genova Pizza introduced its Super Cal pizza box, Doukali researched custom box vendors and secured a high-quality box for the 32-slice Grandma pizza.

In addition, Jacobs urges operators to run the numbers and charge an appropriate price for the special pizzas to ensure beneficial results.

“Be aware of your costs so you can make it work,” Jacobs advises.

#5: Amplify the impact.

A cause-related initiative does not have to stop at the pizza sale, as eateries can drive additional impact.

Genova’s effort to benefit the McDonnell family, for instance, included selling Super Cal t-shirts and sharing a link to the McDonnell’s GoFundMe page on every pizza box. Moving forward, Doukali sees an opportunity to improve messaging and propel impact, perhaps by including a QR code on boxes linking to a personal video or call to action.

“As we go through this process, we certainly see ways to refine it,” he says.

DANIEL P. SMITH Chicago-based writer has covered business issues and best practices for a variety of trade publications, newspapers, and magazines.

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Listen to Thomas McNaughton and Ryan Pollnow of San Francisco-based Flour + Water on The Hot Slice Podcast

This week, we talk with co-executive chefs and partners Thomas McNaughton and Ryan Pollnow at San Francisco-based Flour + Water to get the skinny on the direction their taking their highly successful pizza concept. Check out more details provided by Flour + Water:

Thomas McNaughton, Co-Executive Chef & Founding Partner, Flour + Water Hospitality Group (Flour + Water, Flour +Water Pizzeria, Penny Roma, Flour + Water Pasta Shop)
Thomas McNaughton, founding partner, co-chef and CEO of Flour +Water Hospitality Group, grew up in Southern New Jersey. He graduated from the Culinary Institute of America in Hyde Park, New York, then gained valuable experience working for Bay Area restaurants La Folie, Gary Danko and Quince. On his culinary journey, he also worked at a number of Michelin-rated restaurants in France, Germany and Italy, falling head over heels in love with the hand-rolled pastas of Bologna and the nonne that produce them. Thomas is relentlessly driven by the community of farmers, craftsmen and “creatives” that call the Bay Area home.

Ryan Pollnow, Co-Executive Chef & Partner, Flour + WaterHospitality Group (Flour + Water, Flour + Water Pizzeria, Penny Roma, Flour + Water Pasta Shop)
Ryan Pollnow, co-chef and vice president of the Flour + WaterHospitality Group, discovered a love for cooking and the micro seasons of the Bay Area while growing up in Northern California. Ryan completed culinary school in Sonoma County while working at restaurants and wineries to further develop his acumen in the field. He continued his education abroad at renowned restaurant Mugaritz in northern Spain before returning to the Bay Area. Traveling for culinary inspiration has always been an important part of his growth, and his time in Italy left a significant imprint on his love for seasonal cooking. Ryan led each FWHG kitchen individually as Chef de Cuisine before transitioning into his current role overseeing all culinary operations as co-executive chef.

Flour + Water Pizzeria | Flour + Water Pizza Shop

Flour + Water Pizzeria, 532 Columbus Ave, San Francisco, CA 94133

Flour + Water Pizza Shop, 1533 Stockton Street, San Francisco, CA 94133

Co-Chefs: Thomas McNaughton, Ryan Pollnow

Beverage Director: Samuel Bogue

Director of Operations: Amanda Flores

General Manager: Paige McNeil

Hours: 11:30am to 10pm, daily

fwpizzeria.com | @flourandwaterpizzeria

In June 2023, Flour + Water Hospitality Group introduced their new flagship Flour + Water Pizzeria and new Flour + Water Pizza Shop concept in San Francisco’s North Beach, a community long-recognized for its history of Italian cuisine. With its prime location adjacent to Washington Square Park, Flour + Water Pizzeria’s new home is a hub for all things pizza, expanding upon the foundation of the restaurant. The 4,000 square foot restaurant is divided into three distinct spaces: an expansive full-service dining room and bar; a glassed-in Dough Room; and the dedicated Pizza Shop for quick service, pick-up and delivery.

With the flagship, co-chefs Thomas McNaughton + Ryan Pollnow reveal a new chapter that reflects their love for the pizza experience. From the meticulous craftsmanship of the hot pies to the sly nods to iconic pizzeria culture, every element showcases their passion for pizza. Utilizing hand-selected, expertly milled grains from industry leader Central Milling, the co-chefs refined their signature dough recipe to be the ideal canvas for both classic and non-traditional toppings, while also considering portability for the to-go program. Pizzas, antipasti and salads are composed with ingredients that highlight the chefs’ long-standing relationships with Northern California producers and farmers. Guests can anticipate the return of fan favorite hand-rolled mozzarella sticks and Double8 Dairy buffalo gelato soft serve along with new additions such as head-on shrimp scampi, Hawaiian pizza with chili crisp, and dine-in exclusive bone marrow pie (a nod to Flour + Water).

As part of the Pizzeria’s evolution, Flour + Water Hospitality Group’s Beverage Director Samuel Bogue offers a comprehensive beverage program with wine, beer, cocktails and non-alcoholic options. A concise wine list features predominantly Italian producers, as well as domestic offerings that reflect Bogue’s mission to champion small production, organically farmed, family wineries. The list includes Flour+ Water’s Pasta Water and Pasta Sauce “house” wines, a collaboration with Subject to Change Wine Co. in Richmond, CA. Bogue worked alongside North Beach resident cocktail expert Elmer Mejicanos for the cocktail menu to curate a list that includes classics such as negronis and daiquiris, as well as crushable creations such as the aperitif-inspired Boozy Slushy. Wine and beer selections are also available to grab-and-go from the Pizza Shop for those picking up pizzas and provisions.

The team collaborated with Lundberg Design and project architect Gavin Knowles to bring the Pizzeria to life, while paying tribute to the legacy of the restaurant’s predecessor, Rose Pistola. A fixture in North Beach for 21 years, Rose Pistola is credited for its defining role in the community’s Italian culinary scene, while also influencing the trajectory of restaurants such as Flour + Water. Lundberg composed a palette around the restaurant’s original Italian-inspired mosaic tile floor, selecting bright, high-contrast materials to complement the black, white, gray, yellow, and orange tones of the pattern.

Design features were thoughtfully constructed to celebrate the evolution of the dough. A dough stretching counter greets guests entering the Pizzeria from Columbus Avenue, while the glassed-in Dough Room at the heart of the restaurant provides a window into the production process. By night, the space transforms into a private dining room for gatherings of 12-14 guests. From the Stockton Street Pizza Shop entrance, a wall of to-go pizza boxes is displayed in a custom steel rack crafted by Lundberg’s in-house fabrication studio. The removal of boxes throughout the day provides visibility into the active Dough Room from the 12-seat Shop. “The Big Slice”, a daily-changing giant slice exclusive to the Pizza Shop, and a fully restored vintage Teenage Mutant Ninja Turtles arcade game provide further impetus for impromptu walk-ins. For locals picking up, a robust retail program of beverages and products rounds out the to-go experience.

Additional references to retro pizza culture are reflected throughout the 75-seat Pizzeria space with touches such as pendant lights made of corrugated cardboard. Two dedicated bars – a pizza bar overlooking the ovens, and anterior bar showcasing the restaurant’s new cocktail program – offer ample options for walk-ins. Custom banquettes, die-wall paneling, and Dough Room tables made with a recycled paper composite material called Richlite reveal Flour +Water’s commitment to sustainable practices.

Underscoring that ethos of environmental consciousness, the new Flour + Water Pizzeria location joins all Flour + Water Hospitality Group restaurants as a member of Zero Foodprint, an organization that funds grants for farmers switching to regenerative practices.

Flour + Water Pizzeria is open daily from 11:30am to 10pm. In the months to come, Flour + Water Hospitality Group will announce additional locations of the Flour + Water Pizza Shop concept, bringing their prized pizzas to communities throughout the Bay Area.

About Flour + Water Hospitality Group

Flour + Water Hospitality Group is a culture-driven San Francisco-based hospitality group dedicated to creating stand-out culinary experiences that reflect the leadership’s shared commitment to quality, community impact and transparency. Led by co-chefs Thomas McNaughton and Ryan Pollnow, and their partners Kara Bratcher, Dan Nestojko, Vanya Shekell, and David Steele, the team operates Flour + Water, Flour + Water Pasta Shop and Penny Roma in San Francisco’s Mission District, as well as the Flour + Water Pizzeria and Flour + Water Foods brands. McNaughton and Pollnow’s creativity and expertise is on display across the group’s concepts with offerings reflective of regional Italian traditions and Northern California inspirations with hand-crafted pasta and pizza at the center.

Since the opening of the original Flour + Water in 2009, the Group’s passion for cultivating community through genuine hospitality and memorable experiences has established the company as an industry leader.  Their approach has had an indelible impact on the Bay Area’s culinary landscape, the restaurant spaces often functioning as incubators, expanding Flour + Water’s influence beyond their hometown. Committed to sustainable sourcing and practices, Flour +Water Hospitality Group was a founding member of Zero Foodprint, a nonprofit mobilizing the food world around agricultural climate solutions.

Thank you to our sponsor

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How to meet people to make the most of Pizza Expo

Networking is a key component of attending International Pizza Expo. Whether you are an industry veteran or a new operator, networking will be highlight of Pizza Expo.

Knowing how to network at trade shows doesn’t come easy to some people. That’s why I wanted to break down networking tips to help you meet people at Pizza Expo. Explore ways to network at the world’s largest pizza show. Here are 10 networking tips for Pizza Expo:

1. Start before you go. If there is an attendee, speaker or exhibitor you want to meet. Start a dialog now and set something up. We’ve made that process easy with a Matchmaking program. With our new matchmaking platform, attendees and suppliers alike will be able to search for each other, send direct messages, and schedule meetings. Go to Pizza Expo Match now. 
2. Don’t wait until you hit the show floor to start conversations. Pizza Expo attendees and exhibitors will be everywhere — on your plane, at the airport and in your hotels. Engage with people outside of the convention center.
3. Monday provides the perfect opportunity to talk one-on-one with other attendees and speakers before the rush of the show floor opening Tuesday. Make the most of that time.
4. Go to the New Operator/Early Arriving Attendees Reception on Monday and Beer and Bull Idea Exchange Tuesday. Everyone there is ready to meet and mingle.
5. Get to the Keynotes early and sit by someone you have never met before and start a conversation. It may just be the best contact you make at the show.
6. Same goes for seminars and demonstrations. Strike up conversations with those around you.
7. Want to meet a speaker? Do it! Speakers often stick around after their talks to answer questions.
8. The competition areas are an optimal place for conversation to discuss everyone’s favorite topic, pizza. There will be a crowd of people to interact with.
9. Yes, hang out with your team or pizza people you’ve missed but don’t forget to venture out on your own and meet new people.
10. Finally, come to the Pizza Today booth #1007 and meet us! There will also be plenty of pizzeria pros there to be on The Hot Slice Podcast. That should be you, too.

We hope these networking tips for Pizza Expo will help you make the most of your show experience. Have a great show. We’ll see you in Las Vegas.

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

The post 10 Networking Tips for Pizza Expo appeared first on Pizza Today.

Pizza Expo 2024 Keynote Speaker John Arena on The Hot Slice Podcast

This week on The Hot Slice Podcast Jeremy sits down for a one-on-one interview with pizza legend John Arena. The co-founder of Metro Pizza in Las Vegas will deliver the opening day keynote address at the 40th Pizza Expo later this month.

During the discussion, John touches on his feelings about tinkering with dough formulas and pushing the industry forward through trial and error. He teases his keynote (“from Me to We,” he says) and even talks about his favorite style of pizza to eat (hint, he grew up on it), as well as his favorite style of pizza to make.

This year’s Pizza Expo is set to shatter records, and you aren’t going to want to miss Arena’s keynote. Learn more about the 40th annual Expo at www.pizzaexpo.com. Read more about Metro pizza here https://pizzatoday.com/topics/people-pizzerias/pizza-today-on-the-road-metro-pizza-las-vegas-nv/.

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

Thank you to our sponsor

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Pizza Today pulls together the hottest news coming out of the World’s Largest Pizza Show for pizzeria owners, operators and the pizza industry

To keep everyone up to date on all the news and conversation surrounding Pizza Expo 2024, Pizza Today has compiled this definitive hub for the topic. Pizza Expo 2024 has concluded as the biggest best show yet. We will continue to bring you coverage from the Las Vegas Convention Center during the pizza show with updates, pizza competition results and more.

Bookmark this page to stay connected with all the updates, happenings and competition results from Pizza Expo 2024. Thank you for an amazing show. See you at Pizza Expo 2025 on March 25-27, 2025.

Deborah St. Clair from Carota’s Pizza in Augusta, Ky. won a Hobart® Legacy+® HL662 pizza dough mixer at the International Pizza Expo. Photo Courtesy of Hobart

Deborah St. Clair, Carota’s Pizza in Augusta, Ky. wins a Hobart® Legacy+® HL662 pizza dough mixer at the International Pizza Expo

Hobart, the premium commercial food equipment manufacturer known for designing and building some of the most reliable, must-have equipment, has announced Deborah St. Clair from Carota’s Pizza in Augusta, Ky. as the winner of its annual custom-designed mixer giveaway. The giveaway was held at the International Pizza Expo in Las Vegas in March.

Go to the article.

Official International Pizza Challenge 2024 Best Pizza Winners are…

We have the official news pulled together in one post for all of the winners of the world’s best pizza in Pan, Non-Traditional, Traditional, Neapolitan, Cheese Slice and Partner Competitions at the International Pizza Challenge. Explore the pizzerias with this year’s winning pizza makers and links to learn more about them.

Go to the Official International Pizza Challenge 2024 Best Pizza Winners.

Tony Cerimele wins World Champion Pizza Maker of the Year at Pizza Expo’s International Pizza Challenge

Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania, is the 2024 World Champion Pizza Maker of the Year at the International Pizza Challenge during Pizza Expo (March 19-21) in Las Vegas. After capturing the first-place finish in the Pan Division, Tony went on to win the Finals to be named World Champion Pizza Maker of the Year.

Find out more details and read a Q&A with Tony Cerimele.

Pizza Expo/Pizza Today Team host PizzaCon launch event at Pizza Expo

On Wednesday, the Pizza Expo/Pizza Today team donned PizzaCon shirts to showcase our next big event PizzaCon, taking place on November 7, 2024 at The Fillmore in Philadelphia. Attendees posed in The Fillmore PizzaCon set at the Pizza Today booth and scanned a QR code around the venue to sign up to receive updates and be included to win 2 free tickets to Pizza Expo 2025. A ribbon cutting event also took place at the entrance to the exhibit hall.

PizzaCon will allow you to experience hands-on curated experiences and demonstrations with suppliers in the top product categories for pizzerias like dough, sauce, cheese, technology and equipment. This is an exclusive event that we expect to be sold out. Registration will open in June.

Why attend? PizzaCon will be a very different experience to Pizza Expo; it’s hands-on, curated, and experiential and will be in a fun new environment. It’s ideal for pizzeria buyers in the Northeast region.

Learn more about PizzaCon.

International Pizza Challenge Finals Scoreboards are now up!

See the scoresheets for the Finals in the Traditional, Non-Traditional, Neapolitan/STG, Pan, World’s Best Cheese Slice, Pizza Maker of the Year and Best of the Best.

Go to our International Pizza Challenge 2024 — Daily Results page.

International Italian Sandwich Competition Results are in!

Congratulations to Fabio Cassela on winning the International Italian Sandwich Competition. Second Place goes to Deserai Satulc. The Third Place winner is Greg Bird.

Here is the full scoresheet:

Learn more about the International Italian Sandwich Competition.

Champions have been crowned in International Pizza Challenge

Stay tuned for all the official International Pizza Challenge final details. Please be patient as we travel back to our homes. For now. let’s highlight the division winners. Congratulations to the following champions in the International Pizza Challenge:

• Traditional
  Sergio Balderas, Truly Pizza, Dana Point, California
• Non-Traditional
  Alex White, Yukon Pizza, Las Vegas, Nevada
• Neapolitan
  Vincent Santoro, Song e Napule, New York, New York
• Pan
  Tony Cerimele, New Columbus Pizza Co., Nesquehoning, Pennsylvania
• World’s Best Cheese Slice
  Tan Tuong (Andy) Huynh, Cowabunga+, Hamilton, Ontario, Canada
• Best of the Best (Publicly Judged)
  Joe Carlucci, Valentino’s Pizzeria & Wine Bar, Madison,  Alabama
• Pizza Maker of the Year (Publicly Judged)
  Tony Cerimele, New Columbus Pizza Co., Nesquehoning, Pennsylvania

Final scoresheets are up on the International Pizza Challenge 2024 — Daily Results page. .

World Pizza Games 2024 Results are in!

Preliminary results are in for the World Pizza Games. The best pizzaiolo has been  crowned in each division of the five divisions – Freestyle Acrobatic Dough Tossing, Fastest Dough, Largest Dough Stretch, Fastest Pizza Box Folding, & Pizza Triathlon! Top 3 Finals winners in each division medal. First-place finishers receive $1,000. See who took home top honors.

Go to the World Pizza Games results.

Ooni Traditional Division Preliminary Results

Congratulations to everyone in the Ooni Traditional Division. Here are the Top 3:

1. Ryan Thompson
2. Jeff Taylor
3. Matt Hickey

Here are the full scoresheets:

Ooni Pan Division Preliminary Results

Congratulations to everyone in the Ooni Pan Division. Here are the Top 3:

1. Eidref Laxal
2. Ryan Ososky
3. Srdian Jelcic

Here are the full scoresheets:

Daiya Vegan Division Preliminary Results

Congratulations to everyone in the Daiya Vegan Division. Here are the Top 3:

1. Leonardo Zoppetti
2. Ali Afshar
3. Soyeon Chewning

Here are the full scoresheets:

Non-Traditional Division Preliminary Results

Congrats to Top 5 Competitors in the Non-Traditional Division who will advance to the Thursday Finals. They are:

1. Michael Vakneen
2. Alex White
3. Deserai Satullo
4. Andrew Scudera
5. Mckenzie Sanvido

Go to the full scoresheets.

Pizza Napoletana Division Preliminary Results

Congratulations to the Top 5 Competitors in the Pizza Napoletana Division who will advance to the Thursday Finals. They are:

1. Luca De Marinis
2. Vincenzo Capuano
3. James Terwilliger
4. Cesare Di lorio
5. Vincenzo Santoro

See full scoresheets for the Pizza Napoletana Division.

Pizza Expo Day 2 Recap

The Energy Continues

Day 2 at Pizza Expo kicked off with a moving Keynote Address “Collaboration and Long-Term Sustainability” with John Farrell Co-Founder and Jacque Farrell, Co-Founder and CEO at Farrelli’s Pizza in Tacoma, Washington. Let’s listen in:

 

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Optimizing the pizza business for success was paramount today with education sessions like Systems for Strategic Growth, Creating Multiple Revenue Streams, Increasing Your Profit Margins and Retaining Employees in Today’s Market.

The show floor was filled with eager pizzeria operators looking products, equipment, services and tech and building relationship with venders in thee exhibit hall.

Demos and workshops on the show floor brought the education to the Exhibition Hall. Making Dough & Pizza with Tony Gemignani, Chicago Tavern with Tony Gemignani and Tony Troiano, Hands-on Dough Session with Laura Meyer.

We had a first at the Pizza Today booth. Michael Sullivan proposed to Gabby Arevalo in the Pizza Today booth at the show. The couple worked together had their first kiss at a Pizza & Pasta Northeast Expo in Atlantic City over a year ago. The couple work at Spaceship Pizza  in Ronkonkoma, New York.

 

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International Pizza Challenge saw a huge number of competitors, over 260, vying for best pie in the Non-Traditional, Neapolitan, Ooni Traditional & Pan, and Daiya Vegan Divisions. Preliminary Results on the Top 5 competitors who will advance to Thursdays finals coming soon this evening. Check here for those results.

World Pizza Games Finals are happening now! A live stream is available. 

Traditional Division Regional Winners are in!

In addition to the Top 5, the Traditional Division also recognizes regional winners. Congrats to the following competitors who placed in their region:

Southwest

1. Sergio Balderas
2. Matt Hutchinson
3. Alastair Hannmann

Northwest

1. Bill Crawford
2. Josh Hillman
3. Drew Balstad

Midwest

1. Carmela Cataldo
2. Ali Afshar
3. Nino Del Greco

Southeast

1. Andy Brown
2. Dustin Finnegan
3. Teo Tomasi

Northeast

1. Anthony Berghela
2. Michael Testa
3. Perry Bogacz

International

1. Gianluca Piersanti
2. Alessio Cataldo
3. Fiodar Huminski

Check out more Preliminary Results.

CMAB Pro Division Preliminary Results

Top 5 Competitors in the CMAB Pro Preliminary Division will advance to the Thursday Finals. They are:

1. Chef Apisit Jitprasong
2. Chef Shi (Kevin) Zhao
3. Paramet Saisutth
4. Chef Sakamoto
5. Chef Nguyen Thi Huyen Trang

See the full CMAB Pro Preliminary Division scoresheet.

Pan Division Preliminary Results

Congrats to the Top 5 Competitors in the Pan Division who will advance to the Thursday Finals. They are:

1. Charlie Webb
2. Jeff Miner
3. Tony Cerimele
4. Craig Capano
5. Rov Bass

See the full Pan scoresheet. 

World’s Best Cheese Slice Division Preliminary Results

Top 5 Competitors in the World’s Best Cheese Slice Division will advance to the Thursday Finals. They are:

1. Rico Lunardi
2. Anthony DeSousa
3. Vicky Ixcot
4. Andy Huynh
5. Lorenzo Hernandez

Check out the full World’s Best Cheese Slice Scoresheet.

Traditional Division Preliminary Results are in!

We have preliminary results for the Traditional Division at the International Pizza Challenge. Congratulations to the Top 5 Competitors in the Traditional Divisions who will advance to the Thursday Finals. They are:

1. Sergio Balderas
2. Anthony Berghela
3. Gianluca Piersanti
4. Alessio Cataldo
5. Matt Hutchinson

Check out the Traditional Scoresheet. 

Pizza Expo Day 1 Recap — The Excitement was Electric!

We kicked off our 40th Pizza Expo with inspiration, joy and tears as Keynote Speaker John Arena uplifted and moved a filled hall pizzeria operators and pizza pros. He received a beautiful standing ovation as he took the stage. Let’s listen in on a touch of his address.

 

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After the keynote address, pizzeria operators and professionals took to the seminar hall for education sessions devoted to making their businesses better. Pizza People packed sessions on Pizza Crust Bootcamp, Building a Great Relationship with Vendors, Negotiating Basics, Pizza By the Slice 101, A Pizzeria’s Guide to Social Media, A Look at Futuristic Pizzeria Tech and more.

The anticipation and crowd gathered as the doors to the 40th Anniversary Pizza Expo opened and attendees filed into a sold out exhibit hall. Some key insights we found at Day 1 on the show floor: innovation, creative and new ingredients and an infusion of high-tech solutions attainable to the small business operator. Crowds of attendees also packed the demonstration area and competition areas with the World Pizza Games and the International Pizza Challenge.

We finished the day with camaraderie and cheers at our annual Beer & Bull Idea Exchange to one huge Day 1 at Pizza Expo.

International Pizza Challenge Preliminary Results on the Top 5 competitors who will advance to Thursdays finals coming soon this evening. Check here for those results. Regional Traditional Winners will be announced first thing in the morning.

Education Jumpstarts Pizza Expo 2024

Sunday and Monday at International Pizza Expo is devoted to education. Sunday afternoon is focused on deep-dive paid workshops with topics such as The Million-dollar Pizzeria, Your Brand and Marketing Strategy, and What to do Before You Raise Prices. Workshops continue Monday morning with Mastering Profitability, Launching and Thriving with a Mobile Pizzeria, Using Processes to Propel Your Pizzeria to New Heights. Find out more about workshops.

Pizzeria Operators will flock to the education halls Monday (starting at 12:30 p.m.) as the early arriving attendees and new operator sessions run all afternoon.

• 12:30 pm  State of the Slice: A Look at Slice Shop Trends with Scott Wiener, Founder, Speaker, Scott’s Pizza Tours & Slice Out Hunger
• 1:30 pm  Building Your Business Through Partnerships with Mark Lacz, Managing Partner, TyMark Restaurant Group, Tyler Carlson, Managing Partner, TyMark Restaurant Group
• 1:45 pm  How to Sell Your Pizzeria for Top Dollar with Scott Sandler, Owner-Operator, Speaker, Pizza Via
• 2:45 pm  How I Baked My Way Into the Pizza Industry with Andrew Butler, Speaker
• 3:00 pm  Panel Discussion: Growing Pains with Tony Gemignani, Slice House by Tony Gemignani, Jeff Smokevitch, Co-Founder & Co-Owner, Blue Pan Pizza, Lars Smith, Chef/Co-Owner, State of Mind
• 4:00 pm  Developing & Living Your Vision with Mike Bausch, Owner, Speaker, Andolini’s Pizzeria
• 4:15 pm  Exit Strategies for Retirement with Scott Anthony, Owner-Operator, Speaker, Punxsy Pizza

Monday events end with a New Operator Happy Hour at 5 pm giving operators a chance to meet and mingle with fellow pizza pros.

For a schedule of education, download the Pizza Expo Mobile App or visit PizzaExpo.com.

Last Minute Tips to Prepare You for Pizza Expo

The Pizza Expo and Pizza Today team has put this trusty checklist together to help you make sure that you’re prepared for Pizza Expo and ready to make the most of your time at the show:

• Double check your travel details including Show Registration including Workshop or Competitions; Hotel; Flights and Other Reservations you’ve made in Las Vegas
• Check the Las Vegas weather. Make packing easy by knowing what to expect.
• Download the official #PizzaExpo app to connect with other attendees and suppliers, better plan your time at the show and get access to excusive giveaway opportunities. Get it here. 
• Create your must-see list of exhibitors and education sessions you don’t want to miss.
• Have a mission. What do you want to get out of the show? What business needs to transpire? What areas do you need to learn?
• Dress to impress – wear your finest pizza-themed attire and enter the Supremely Dressed competition for a chance to win $500!
• Bring an empty water vessel – Outside food and beverages are not allowed on the show floor, but you can bring and empty water bottle and fill it up at the available water stations to help quench your thirst!
• Wear comfortable shoes – the show floor spans over 120,000 square feet (that’s more than 2 football fields) so make sure you to bring your walking shoes! In fact, wear comfortable clothes and layers if needed. With all the food tasting on the show floor, elastic or comfort waistbands are a good option.
• Plan your travel – There will be no shuttle service to the venue this year, so make a plan to walk, drive, or rideshare.
• Bring your confirmation email with you to the registration desk to print your badge. Insider Tip: Skip the line on day one by picking up your badge early during registration hours. 

Find more tips to a successful show.

The Hot Slice Podcast to interview Pizza Pros at Pizza Expo

We’re bringing The Hot Slice Podcast back to Pizza Expo. Go to the Pizza Today/40th Anniversary Lounge Booth #1007 and let us know you want to be on the podcast. Share your story with us. Interviews will take 5-10 minutes.

Listen to The Hot Slice Podcast.

Don’t Forget to Pack your Best Pizza Outfit

Dressed to impress at Pizza Expo 2024 means donning your best pizza outfit! Enter for a chance to win the title “Most Supremely Dressed” and $500! Plan your most supreme pizza-themed outfit – pizza shoes, suits, hats, backpacks, nails, everything is fair game! At the show, show off your style by taking a photo at one of the Pizza Expo branded installations! Post your selfie to Instagram or Facebook, tag @PizzaExpo, and use hashtag #SupremelyDressed.

Learn more about Supremely Dressed at Pizza Expo. 

Networking Tips for Pizza Expo

Networking is a key component of attending International Pizza Expo. Whether you are an industry veteran or a new operator, networking will be highlight of Pizza Expo. Explore ways to network at the world’s largest pizza show. Here are a few networking tips for Pizza Expo:

• Don’t wait until you hit the show floor to start conversations. Pizza Expo attendees and exhibitors will be everywhere — on your plane, at the airport and in your hotels. Engage with people outside of the convention center.
• Monday provides the perfect opportunity to talk one-on-one with other attendees and speakers before the rush of the show floor opening Tuesday. Make the most of that time.
• Go to the New Operator/Early Arriving Attendees Reception on Monday and Beer and Bull Idea Exchange Tuesday. Everyone there is ready to meet and mingle.
• Get to the Keynotes early and sit by someone you have never met before and start a conversation. It may just be the best contact you make at the show.

Get 10 Networking Tips for Pizza Expo. 

Listen to a Sneak Peek from Opening Keynote John Arena

This week on The Hot Slice Podcast Jeremy sits down for a one-on-one interview with pizza legend John Arena. The co-founder of Metro Pizza in Las Vegas will deliver the opening day keynote address at the 40th Pizza Expo later this month.

During the discussion, John touches on his feelings about tinkering with dough formulas and pushing the industry forward through trial and error. He teases his keynote (“from Me to We,” he says) and even talks about his favorite style of pizza to eat (hint, he grew up on it), as well as his favorite style of pizza to make.

Listen to Episode 195. Pizza Legend John Arena, the One & Only.

Just Announced: Block Party Live Stream

A highlight of Pizza Expo is The Pizza Games Finals & Block Party. Wednesday, March 20. And if you are not attending the show you can still tune in on our Live Stream, Wednesday, March 20, at 5:00 PM PT / 8:00 PM ET.

Pizza Expo throws its annual thank-you Block Party for the pizzeria industry. It is our annual celebration for all pizza industry attendees and exhibitors. The party features music, games and contests, food and beverage booths, and the ever-popular finals of the Freestyle Acrobatic Dough-Tossing event from the World Pizza Games.

Go to the Block Party Live Stream.

What goes into Judging the International Pizza Challenge at Pizza Expo?

We are going behind the judges’ curtain at this year’s International Pizza Challenge at Pizza Expo in Las Vegas. Jeremy and Denise get the inside scoop on IPC judging from longtime judges Hassi Sadri, Scott Wiener and Scott Anthony. Our three esteemed guests outline new initiatives to aid in transparency and training the 50 judges who will evaluate entries to help them be on the same page and make sure that every pizza is judged fairly and consistently. Find out what’s changed this year and get competition tips straight from the judges.

Listen to the episode.

Pizza Expo 2024 Preview — 40 Years of Community

The pizza industry is different than most. There is a strong bond, a sense of community and a helping spirit. It wasn’t always that way. What changed the industry was the first International Pizza Expo in 1984. Today, the pizza industry is a realization of the vision of the inaugural Pizza Expo.

Pizza Expo 2024, commencing at the Las Vegas Convention Center, March 19-21, is expected to be biggest and best Pizza Expo yet. Attendees and exhibitors can expect fanfare and celebration of our four decades.

Read our Pizza Expo 2024 Preview.

Get a Pizza Expo Preview on The Hot Slice Podcast

The 40th Pizza Expo is less than one month away. Jeremy, Josh and Denise dedicate this episode to all things Pizza Expo. From the show floor, competitions and demos to seminars and special events, there’s so much to look forward to this year.

Listen to the episode.

Pizza Expo 2024 Mobile App NOW AVAILABLE

The Official Pizza Expo show mobile app is available for download now. Take time now to browse and use some of Pizza Expo app’s exciting features: Search for Exhibitors, tag your favorites and map booth location; use the Floor Plan to locate your favorite booths on the show floor; get a complete schedule of Pizza Expo events; explore the Education Program, tag your favorites and more.

Download the App.

Check back to this Pizza Expo 2024 Hub often before, during and after Pizza Expo 2024 to get all the news surrounding the World’s Biggest Pizza Show. Don’t forget to bookmark this page.

The post Pizza Expo 2024: All News from the World’s Largest Pizza Show appeared first on Pizza Today.

Pizza Expo, Women’s Pizza Month, Pi Day, March Madness, Spring Break fill March with pizza focus

March is a big month for pizza, not just pizza sales but pizza community, too. With Pizza Expo, Womens Pizza Month, Pi Day, St. Paddy’s Day, the NCAA Basketball Tournaments and Spring Break, your pizza calendar will be full. Take advantage the following March events:

Pizza Expo to be the Event of the Year

The biggest event in pizza happens March 19-21 in Las Vegas, International Pizza Expo celebrates its 40^th year with a record-breaking show that brings the pizza industry together at the West Hall of the Las Vegas Convention Center. If you haven’t registered for Pizza Expo 2024, the clock is ticking. For those who have, come back to PizzaToday.com all month long as we prepare you for the show, give daily updates from Pizza Expo and announce all of the competition winners as they are announced.

To start, here are a few Pizza Expo news items to be away of:

• Pizza Expo Preview
• Download the Pizza Expo Mobile App
• Read on about our Day 1 Keynote John Arena
• Go behind the Judges’ Curtain at the International Pizza Challenge

March is Women’s Pizza Month

Women’s Pizza Month and Women’s History Month are in March. It is an opportunity to celebrate women in the male-dominated pizza industry. The Women in Pizza movement has empowered more women in the pizza industry to share their stories, talents and expertise. Go to Instagram’s #womenspizzamonth hashtag and find out how pizza makers and pizzerias are celebrating.

Big Pizza Sales Days to capture in March

Don’t forget to capitalize on some of the biggest pizza sales days all month. They are:

Pi Day – March 14

Pi Day is the Mathematical Celebration of Pizza. March 14th has become synonymous with marketing delicious round comfort foods for the mathematical turned food holiday known as Pi Day. On this day, pizzerias, bakeries and many other vendors of round baked goods offer deals to commemorate the mathematical constant: “pi” (?) or “pie”. Find out more.

Saint Patrick’s Day – March 17

St. Paddy’s Day may be an Irish holiday, which puts emphasis on Irish restaurants and pubs. That will not stop pizzerias from getting in on the action with Irish or green beer promotions and Irish cuisine-inspired pizza specials. Think corned beef, cabbage, potatoes, rye infused crusts, bangers and mash.

NCAA Basketball March Madness

Whether it’s men’s or women’s March Madness, the NCAA Basketball Tournament can turn into huge pizza sales days for dine-in as a destination to watch all of the college basketball action or carryout and delivery during the games. Don’t forget about promoting your catering and party-sized packages.

Men’s NCAA Basketball March Madness Schedule

• Selection Sunday: Sunday, March 17
• First Four: March 19-20
• First round: March 21-22
• Second round: March 23-24
• Sweet 16: March 28-29
• Elite Eight: March 30-31
• Final Four: Saturday, April 6 at State Farm Stadium in Glendale, Arizona.
• NCAA championship game: Monday, April 8 at State Farm Stadium in Glendale, Arizona.

Women’s NCAA Basketball March Madness Schedule:

• Selection Sunday: 8 p.m. ET Sunday, March 17 on ESPN
• First Four: March 20-21
• First round: March 22-23
• Second round: March 24-25
• Sweet 16: March 29-30
• Elite Eight: March 31-April 1
• Final Four: Friday, April 5 at 7:30 and 9 p.m. ET on ESPN, hosted at Rocket Mortgage FieldHouse in Cleveland, Ohio.
• NCAA championship game: Sunday, April 7 at 3 p.m. ET on ABC, hosted at Rocket Mortgage FieldHouse in Cleveland, Ohio.

Spring Break

Many schools and colleges take a spring break in March or April. Know when your area spring breaks are so you can gear spring break “Staycation” promotions to them. If you are a spring break destination, find out the high tourism spring break dates from your local tourism bureau and aim promotions at tourists.

The post March is a Celebration of Pizza People appeared first on Pizza Today.

International Pizza Challenge Judges on The Hot Slice Podcast

This week on The Hot Slice Podcast we are going behind the judges’ curtain at this year’s International Pizza Challenge at Pizza Expo in Las Vegas. Jeremy and Denise get the inside scoop on IPC judging from longtime judges Hassi Sadri, Scott Wiener and Scott Anthony.

The International Pizza Challenge has long been the premier pizza competition and it’s getting even better. IPC has always held high standards and code of ethics for judging. This year, judging has become even more transparent. Our three esteemed guests outline new initiatives to aid in transparency and training the 50 judges who will evaluate entries to help them be on the same page and make sure that every pizza is judged fairly and consistently.

Pizza Expo will host nearly 500 competitors. The International Pizza Challenge consists of 5 divisions: Traditional, Non-Traditional, Neapolitan/STG, Pan, & World’s Best Cheese Slice. The International Italian Sandwich Competition returns. Partner competitions include the California-Style Competition, hosted by the California Milk Advisory Board; Ooni Pizza Throwdown, hosted by Ooni; and Plant-Based Competition, hosted by Daiya.

Special thanks to Michael LaMarca, Jeremy Galvin and the team at Master Pizza who runs IPC and show director Bill Oakley for their continued efforts and improvements to the competitions.

Learn more about the International Pizza Challenge at https://pizzaexpo.pizzatoday.com/giveaway-rules-regulations/international-pizza-challenge/

Read more about the Rules and Regulations for Competitors at https://pizzaexpo.pizzatoday.com/wp-content/uploads/2024/02/2024-IPC-Rules-and-Regs_FINAL.pdf

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

Thank you to our sponsor

The post 194. Behind the Judges’ Curtain at International Pizza Challenge appeared first on Pizza Today.

Listen to the Pizza Today team talk upcoming Pizza Expo on The Hot Slice Podcast

The 40th Pizza Expo is less than one month away. Jeremy, Josh and Denise dedicate this episode to all things Pizza Expo. From the show floor, competitions and demos to seminars and special events, there’s so much to look forward to this year.

Pizza Expo 2024, commencing at the Las Vegas Convention Center, March 19-21, is expected to be biggest and best Pizza Expo yet. Attendees and exhibitors can expect fanfare and celebration of our four decades.

Listen as the team shares some highlights and favorite events happening at the Las Vegas show.

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

Get a Preview of Pizza Expo 2024.

What’s Pizza Expo?

The annual International Pizza Expo remains unchallenged as the industry’s largest event. Thousands of pizzeria professionals convene in Las Vegas, Nevada each year for 3 days dedicated to all things pizza. Suppliers from across the globe, networking and educational sessions led by top industry professionals, and national competitions round out this unrivaled event. Visit https://pizzaexpo.pizzatoday.com/ for more information.

Thank you to our sponsor

The post 193. Pizza Expo Preview Show appeared first on Pizza Today.

Odie O’Connor, owner of Boxcar Pizza in Portland, Oregon on The Hot Slice Podcast

his week, we chat with Odie O’Connor, owner of Boxcar Pizza in Portland, Oregon. Boxcar is a vegan Detroit style pizza shop. His first venture into the pizza biz was a wood-fired pizza cart. On the show, we got the skinny on Odie’s next pizza project, a New York-style pizzeria in his hometown of San Diego, California, offering New York sourdough pies, as well as Sicilian and Grandma.

That’s five styles. Odie has a passion for pizza dough and learning. We talk about the process and the various styles. He shares how he decided to go into business with each style.

Doing a vegan Detroit pizza is unique. He details what he wanted in a Detroit pizza and why it’s open to all pizza lovers. Yes, we even talked cheese, since it’s a signature of the style.

In a Conversation in Pizza Today Magazine, Odie talked about the R&D of his Detroit. He said “When developing the vegan recipes I always consider taste, smell, allergens, and food cost.  Our meats are typically made from either vital wheat gluten or textured vegetable protein.  Once I decide what the base will be, I begin adding spices and liquids that I think will best represent umami flavors and also bake how I want them to on the pizzas. It really is just research, trial, error and then repeat.” Read his Conversation: https://pizzatoday.com/topics/people-pizzerias/conversation-odie-oconnor-boxcar-pizza-portland-oregon/

Check out Boxcar Pizza on Instagram at https://www.instagram.com/boxcarpizza/ and his new project https://www.instagram.com/odiespizza/ .

Thank you to our sponsor

The post 192. Five Dough Styles and Going with Odie O’Connor appeared first on Pizza Today.

Scott Sandler on The Hot Slice Podcast

On this week’s Hot Slice podcast, Editor-in-Chief Jeremy White and Executive Editor Denise Greer sit down with Scott Sandler. The Pizza Expo speaker formerly owned a pizzeria in St. Louis that drew acclaim for its vegan slices. After selling that business and taking some time off, Sandler is jumping back into the fray with plans to open a new sit-down pizzeria with a wood-burning oven.

We catch up with Scott about selling a business, plans for the new pizzeria and why the new shop won’t be vegetarian or vegan but will offer meat products.

Scott has a full slate at next month’s Pizza Expo in Las Vegas. Be sure to sit in on his two seminars and his food demonstration on vegan nut cheeses. His seminar topics include “How to Sell Your Pizzeria for Top Dollar” and “Increasing Your Profit Margin”. Check out his Pizza Expo bio page here: https://pizzaexpo.pizzatoday.com/speaker-bios/#scott-sandler

To view the full educational lineup, check out www.pizzaexpo.com.

Thank you to our sponsor

The post 191. Back into the Fray with Scott Sandler appeared first on Pizza Today.

Mobile Pizza Business Owner Siler Chapman on The Hot Slice Podcast

On this week’s Hot Slice podcast, Editor-in-Chief Jeremy White and Executive Editor Denise Greer sit down with mobile operator and Pizza Expo speaker Siler Chapman. A long-time member of the World Pizza Champions, Chapman has most recently found success in the “food truck” realm. From weddings to corporate events, his catering gigs have taken his business to the next level.

Chapman will lead a four-hour pre-show workshop on Monday, March 18 at Pizza Expo. “Launching and Thriving with a Mobile Pizzeria” will take place from 8 a.m. to Noon at the Las Vegas Convention Center. You can purchase tickets to the workshop at PizzaExpo.com.

For more from Chapman, check out this article he wrote for PizzaToday.com in 2021 on mobile pizzerias.

Thank you to our sponsor

The post 190. Going Mobile with Siler Chapman appeared first on Pizza Today.

Listen to Gabriella Ottaiano, Calabria Restaurant & Pizzeria, Livingston, New Jersey on The Hot Slice Podcast

Gabriella Ottaiano said receiving an 8.9 score from Dave Portnoy’s One Bite at Barstool was life-changing for Calabria Restaurant & Pizzeria in Livingston, New Jersey.

It was just what the pizzeria needed in the midst of the COVID-19 Pandemic. Since the review, Calabria’s has seen remarkable growth, a streamline operation and a marketing focus capitalizing on the review.

The pizza that received the score was the Calabria’s Crunchy Thin. After the review, people seeking the high-scoring pizza confused other Calabrias with the Livingston restaurant so Gabriella had the pizza trademarked. Listen to the process she went through to trademark their signature pizza.

She also made several changes in the kitchen to help accommodate the increase in volume and maintain food quality. Check out how she did it.

Calabria’s added nationwide shipping. See how they were able to incorporate the frozen line in the kitchen flow.

Calabria’s also participated in the inaugural One Bite Pizza Festival. Found out how the experience went.

For 40 years, Calabria’s has been family and Gabriella is part of the second generation to run the business.

Learn more about Calabria’s at https://calabrianj.com/ and on Instagram at https://www.instagram.com/calabriarestaurant/

Watch Calabria’s One Bite Review. 

Read Pizza Today’s article, Pizza Festivals: Getting Involved with a Pizza Fest.

Other Show Notes:

35 Pizzerias to Watch in 2024

We received hundreds of outstanding submissions for our Pizzerias to Watch feature and have painstakingly whittled them down to this list of 35. Go to the feature.

Pizza Expo 2024 Registration is Open

Pizza Expo turns 40 in March. Register now to attend the industry’s premier event! Learn more.

Thank you to our sponsor

The post 188. What happens after an 8.9 review score? appeared first on Pizza Today.

IPC Coordinators Michael LaMarca, Jeremy Galvin with Master Pizza on The Hot Slice Podcast

Pizza Expo 2024 in Las Vegas in March is our 40th Anniversary. There are some huge updates to the International Pizza Challenge, so we have brought Michael LaMarca and Jeremy Galvin on the show to give us the skinny. Michael, Jeremy and their team at Master Pizza and beyond make IPC a success each year coordinating the largest pizza-making competition in the U.S.

What is International Pizza Challenge?

International Pizza Challenge has evolved and grown in stature and prize money to become the most prestigious pizza-making competition in North America, if not the world. This year, we’ll have 5 divisions: Traditional, Non-Traditional, Neapolitan/STG, Pan, & World’s Best Cheese Slice, which will be represented in the pizza bake-off that will showcase 240 of the world’s best pizza makers. Each competitor will have the opportunity to bake their signature pizza on the spot at Pizza Expo, which will then be presented to a renowned panel of accredited chefs. The bake-offs will take place Tuesday through Thursday in the International Pizza Challenge contest area. The winners of each division will face off against each other in a mystery-ingredient bake-off to determine who will be named the 2024 Pizza Maker of the Year.

Here is a look at the 2024 International Pizza Challenge Schedule:

Tuesday, March 19 (Preliminary Rounds)

Top 5 scores in each division will advance to Thursday finals

Division                                       Time                      # of Participants

World’s Best Cheese Slice       8:00 AM – 4:00 PM        50

Pan                                             8:00 AM – 4:00 PM        50

Traditional                                 8:00 AM – 4:00 PM      80

CMAB – Professional Division Preliminaries   8:00 AM – 4:00 PM        20

Wednesday, March 20 (Preliminary Rounds)

Division                                   Time                            # of Participants          Thursday Finals?

Non-Traditional                       8:00 AM – 5:00 PM     80                                Yes

Neapolitan                              8:00 AM – 5:00 PM     80                                Yes

Ooni Traditional & Pan            8:00 AM – 5:00 PM     30                                No

Daiya Vegan                            8:00 AM – 5:00 PM     30                                No

Thursday, March 21

8:00 AM – 10:00 AM – Finals for all divisions

Traditional, Non-Traditional, Neapolitan, Pan, & World’s Best Cheese Slice

Location: Comp Areas A & B

10:15 AM – 11:15 AM – CMAB Finals (Publicy Judged)

Location: Comp Area A

11:30 AM – 12:30 PM – Best of the Best (Publicly Judged)

Location: Comp Area A

12:45 PM – 1:45 PM – Pizza Maker of the Year (Publicly Judged)

Location: Comp Area A

1:45 PM – 2:00 PM – Mixer Giveaway, Awards, & WPC Donation

Location: Comp Area B

2:00 PM – 2:45 PM – Awards, Recognition, & More Giveaways

Location: Comp Area A

2:45 PM – 3:00 PM – $10k MEGA Bucks Winner

Location: Comp Area A

Learn more about International Pizza Challenge at https://pizzaexpo.pizzatoday.com/giveaway-rules-regulations/international-pizza-challenge/.

Thank you to our sponsor

The post 184: International Pizza Challenge Update appeared first on Pizza Today.

Part Two of Dough Expert Peter Reinhart on The Hot Slice Podcast

Peter Reinhart

This week, we continue our conversation with Peter Reinhart about everything bread and pizza dough. Peter Reinhart is an instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author of numerous books, including “Bread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truth”; “Crust and Crumb: Master Formulas for Serious Bread Bakers” and “American Pie: My Search for the Perfect Pizza.” Most notably, four of his books have been nominated for James Beard Awards, with three of them winning, including the “Book of the Year” in 2002 for The Bread Baker’s Apprentice.

Listen as Peter shares his wealth of knowledge on bread baking and pizza baking and just how much crossover exists. We talk sourdough and dough adaptions in the pizza making process.

Listen until the end when Peter shares his 2024 predictions.

If you missed our Part One of our chat with Peter Reinhart, listen now.

Show Notes.

The 2024 PIZZA INDUSTRY TRENDS REPORT is here! We bring you this year’s hottest trends and pizza industry analysis, including independent operation stats, concept and sales stats, pizza and topping trends, marketing trends, labor trends and an industry outlook. Go to the report now: https://pizzatoday.com/topics/industry-news/2024-pizza-industry-trends-report/

Registration is open for Pizza Expo 2024 at the Las Vegas Convention Center, March 19-21. Register for Pizza Expo 2024. To learn more about Pizza Expo, visit https://pizzaexpo.pizzatoday.com/.

Thank you to our sponsor

The post 183. Dough Talk with Peter Reinhart, Part II appeared first on Pizza Today.

Bread and Pizza Dough Expert Peter Reinhart on The Hot Slice Podcast

Peter Reinhart

This week, we talk everything bread and pizza dough with Peter Reinhart. Peter Reinhart is an instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author of numerous books, including “Bread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truth”; “Crust and Crumb: Master Formulas for Serious Bread Bakers” and “American Pie: My Search for the Perfect Pizza.” Most notably, four of his books have been nominated for James Beard Awards, with three of them winning, including the “Book of the Year” in 2002 for The Bread Baker’s Apprentice.

Listen as Peter shares his wealth of knowledge on bread baking and pizza baking and just how much crossover exists. We talk shifts and movements in the pizza making process.

Stay tuned for Part II when Peter shares his 2024 predictions.

Show Notes.

The 2024 PIZZA INDUSTRY TRENDS REPORT is here! We bring you this year’s hottest trends and pizza industry analysis, including independent operation stats, concept and sales stats, pizza and topping trends, marketing trends, labor trends and an industry outlook. Go to the report now!

Registration is open for Pizza Expo 2024 at the Las Vegas Convention Center, March 19-21. Register for Pizza Expo 2024. Learn more about Pizza Expo.

Thank you to our sponsor

The post 182. Dough Talk with Peter Reinhart, Part I appeared first on Pizza Today.

Listen to Jess and Dawn Bingaman, and Lynette Swanson of Perry’s Pizza, Huntington Beach, California, on The Hot Slice Podcast

This week on The Hot Slice Podcast, we’re exploring the story of a 50th anniversary and a love story and growth and change at Perry’s Pizza in Huntington Beach, California. We chat with owners Jess and Dawn Bingaman, and Lynette Swanson.

Perry’s Pizza started long before Jess and Dawn came in the picture. The original Perry’s opened in 1973. Jess was a manager at Perry’s in the 80s where he met and married Dawn, who was a frequent customer. In 1996, the owner was ready to sell and Jess and Dawn were ready to take on the adventure. It’s been a wild and amazing ride ever since. Listen to where they have taken the business.

On November 4, Perry’s Pizza celebrated its 50th anniversary with an event that included giveaways and fun. Momentum built after the anniversary celebration as local media including the Los Angeles Times shared their story.

Perry’s Pizza has grown and evolved in its five decades. The Bingamans moved the location from Newport Beach to Huntington Beach gaining more square-footage and to their surprise a huge influx in customers that they had to figure out how to manage the increased volume.

They recently expanded into the space next door to help give them even more space as the business went from counter service to sit-down casual dining.

Don’t miss the end when they share advice for other operators from their decades in the business.

Learn more about Perry’s Pizza at https://www.perryspizza.net/ and on Instagram @perryspizza

Read the LA Times story on Perry’s Pizza.

Show Notes:

Registration is open for Pizza Expo 2024 at the Las Vegas Convention Center, March 19-21. Register for Pizza Expo 2024.
To learn more about Pizza Expo, visit https://pizzaexpo.pizzatoday.com/.

Denise mentioned tips on how to keep your team from burnout during the holidays. Check out that article. 

Thank you to our sponsor

The post 181. Marking 50 Years with Perry’s Pizza appeared first on Pizza Today.

My Top Pizza Business Podcasts

Are you up on all the latest pizza podcasts? There are a ton to choose from and each scratches a different itch. Some are more about pizza making while others are devoted to the ins and outs of running a successful pizza business. These are my top  current pizza business podcasts, in no particular order.

1. Pie 2 Pie

Alex Coons of Hot Tongue Pizza in Los Angeles hosts this excellent longform interview show that focuses on the things that keep pizzeria operators up at night. In addition to the audio podcast, Alex also releases video versions of each episode on YouTube. I love his perspective as a frustrated operator who finds peace by talking shop. Alex leads conversations with a natural flow that cuts right to the chase.

2. Pizza City

Chicago-based food journalist Steve Dolinsky’s bi-weekly podcast interviews a different pizzeria operator on each episode. Steve travels to each location to talk to his subjects in person, so there’s an intimacy you don’t get from remote conversations. Since Steve isn’t a pizzeria operator, his questions come from the perspective of an educated observer. There’s valuable insight from his short episodes (usually under 30 minutes), which are easy to digest on short drives or while walking the dog.

3. What’s Good Dough?

As an extreme pizza enthusiast myself, I connect deeply with this podcast. Host Eidref Laxa is an aspiring pizzaiolo who interviews professionals about how they’ve gotten where they are. He’s perpetually toying with the idea of getting into the business himself, and this show documents that journey. What’s Good Dough is the most inspirational pizza podcast I’ve heard, so check it out if you’re interested in getting back to the basics of what got you into pizza making in the first place.

4. The Hot Slice

If you didn’t already know about Pizza Today’s audio companion podcast, now you do. Pizza Today’s editor-in-chief Jeremy White helms the show with colleagues Josh Keown and Denise Greer. The material they cover is a great supplement to the magazine’s content, with in-depth interviews and previews of upcoming pizza industry events. If you’ve ever wondered what information didn’t fit into this month’s issue or how Pizza Expo works behind the scenes, this show has your answers.

Honorable Mention

I wouldn’t be able to sleep at night if I didn’t mention two pizza podcasts that ignore the business side entirely. Pizza Pod Party is a fun interview show from radio personality Alfred Shulz and food writer Arthur Bovino. Each week they talk to a different media personality about their pizza experiences.

Leave it to Michigan Public Radio to launch the perfect limited series about the state’s significance in pizza history, called Dough Dynasty. Hosts April Baer and Laura Weber-Davis dive into the deep end of chain pizza history, super-trendy Detroit Style pizza, and even the significance of ranch dressing. This is an incredibly well-produced and fun show that uses interviews with industry experts to unroll Michigan’s storied pizza history.

SCOTT WIENER is the founder of Scott’s Pizza Tours in New York City and SliceOutHunger.org  Instagram: @scottspizzatours

The post Man on the Street: Pizza Podcasts appeared first on Pizza Today.

This week we talk Pizza Expo 2024 on The Hot Slice Podcast

Pizza Expo 2024 turns 40 and we’re going all out. While we’re not disclosing what we have planned, we’re marking the occasion in a major way. This week, Denise and Jeremy talk Pizza Expo. Attendee registration opened this week. This also means competitors can register for the show and sign up for the International Pizza Challenge and World Pizza Games.

For those not familiar with Pizza Expo, the show remains unchallenged as the industry’s leading event. Network with thousands of pizzeria professionals as they convene in Las Vegas, Nevada on March 19-21, 2024 for 3-days dedicated to all things pizza. Suppliers from across the globe, educational sessions taught by top industry professionals, and national competitions, this event is one you simply cannot afford to miss!

We detail workshops that attendees can also register for. Here’s a quick look at the Sunday workshops that Jeremy described:

Sunday, March 17

1:00 pm – 5:00 pm

W01 What to do BEFORE You Increase Menu Prices ($250)

David Scott Peters, Restaurant Business Expert, Workshop Presenter, DavidScottPeters.com

Type: Workshop | Track: Workshop

1:00 pm – 5:00 pm

W02 The Million Dollar Pizzeria ($250)

Dan Collier, Co-Owner and President, PizzaMan Dan’s

Glenn Cybulski, Executive Chef | Consultant | Speaker, Glenn Cybulski Restaurant Consulting

Type: Workshop | Track: Workshop

1:00 pm – 5:00 pm

W03 Maximizing Your Carryout & Delivery Revenue and Operations ($250)

Tony Troiano, Owner-Operator, J.B.ALBERTO’S PIZZA

Scott Anthony, Owner-Operator, Punxsutawney Pizza

Type: Workshop | Track: Workshop

1:00 pm – 5:00 pm

W04 Crafting Your Brand and Marketing Strategy ($250)

Mike Bausch, Owner-Operator, Workshop Presenter, Andolini’s Pizzeria

Type: Workshop | Track: Workshop

To register for Pizza Expo 2024, visit: https://registration.experientevent.com/ShowPZA241?flow=attendee&MarketingCode=WSPT24

To learn more about Pizza Expo, visit https://pizzaexpo.pizzatoday.com/.

Thank you to our sponsor

The post 178. Big News on Pizza Expo 2024 appeared first on Pizza Today.

Scott Rivera, Scottie’s Pizza Parlor in Portland, Oregon on The Hot Slice Podcast

This week on The Hot Slice Podcast, we catch up with Scott Rivera, owner of Scottie’s Pizza Parlor in Portland, Oregon. We last visited Scottie’s in 2018 to profile the hot Portland pizzeria as an On the Road Feature. In the feature, he shares, “I think a lot of New Yorkers and people from the East Coast can relate to not finding good pizza when they move away,” Rivera says, adding that people question the water, the flour, etc. “So I decided to learn how to make pizza myself the way that I thought was good. I very quickly learned that it was not as easy as I thought it would be, and (I) started to use cookbooks and whatever I had, whatever tools I had (like) cookie sheets and made some really, really bad pizza. I think because it turned out to be so hard, I kept wanting to get really good at it. I was like ‘How can this be so hard? It’s just a pizza. There are three things you have to get right. It’s just dough, sauce and cheese.’”

In the article, he also shared that slices were his shop’s bread and butter but that has changed. He spent much of the pandemic and after dialing in his pizza and operational systems. After much exploration, he decided to open a second pizzeria. We go in-depth into his process and what it took to make the new location happen happen.

If you are a pizza dough geek, this episode is for you. Scottie details his pizza dough exploration and talks sourdough.

Read the On the Road Feature in Pizza Today.

Learn more about Scottie’s Pizza Parlor at https://www.scottiespizzaparlor.com/ and on Instagram at https://www.instagram.com/scottiespizzaparlor/

Show Notes:

Pizza Expo 2024 will be our 40th Anniversary. If you have show memorabilia, photos or memories, please share those with Jeremy at jwhite@pizzatoday.com and Denise at dgreer@pizzatoday.com

Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today.

Thank you to our sponsor

The post 177. Refocus to Grow with Scott Rivera appeared first on Pizza Today.

Letters to the Editor on The Hot Slice Podcast

Jeremy and Josh read and respond to some recent emails sent to Pizza Today by readers. They talk pizza tech, desserts and business in this episode. But the real gold is near the end when the 2024 Pizza Expo Opening Day Keynote speaker is announced. It takes a legendary person to get the 40th Anniversary of Pizza Expo call, and we know you won’t be disappointed. Be sure to watch this one all the way to the end to find out who it is!

Show Notes:

Pizza Expo 2024 will be our 40th Anniversary. If you have show memorabilia, photos or memories, please share those with Jeremy at jwhite@pizzatoday.com and Denise at dgreer@pizzatoday.com

Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at https://pizzatoday.com/pizzerias-to-watch-questionnaire/

The post 176. Letters to the Editor appeared first on Pizza Today.

Pizza and Pasta Northeast Interviews on The Hot Slice Podcast

The Hot Slice was back on the pizza show floor interviewing pizzeria pros at Pizza and Pasta Northeast on October 1-2 at the Atlantic City Convention Center. This is Part I of a two-part series of short interviews. We get the pulse of the industry from the exhibit hall.

In this episode, Jeremy and Denise chat with:

Louise Joseph, owner of Dough Girls, Inc. in Greenwich, Connecticut

Angie Bogacz, co-owner of Caliente Pizza & Draft House in Pittsburgh, Pennsylvania

Tyler Carlson & Mark Lacz, co-owners of Tymark Restaurant Group, in Westerly, Rhode Island

Show Notes:

PIZZA CON 2024! We teased our newest event that will take place at The Fillmore in Philadelphia on November 7, 2024. Sign up for updates from this one-of-a-kind event. https://pizzaexpo.pizzatoday.com/pizzacon-2024-attend/

Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Happy National Pizza Month! We have ideas and marketing resources to help you. Visit: https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/

Thank you to our sponsor

The post 174. Perspectives from Pizza & Pasta Northeast 2023, Part I appeared first on Pizza Today.

Pizza Man Dan Collier on The Hot Slice Podcast

This week on The Hot Slice, we sit down with Dan Collier. Dan Collier is co-owner and President of PizzaMan Dan’s, a regional chain in Southern California with 8 locations founded in 2012. Dan began his pizza career as a delivery driver in 1984. He served as President for a 20-store chain from 1987-2002 before becoming a Franchisee from 2002-2012.

Dan has been a speaker and educator at Pizza Expo, sharing his successes and, more importantly, his failures with fellow pizza operators and owners since 2002. Dan has also written articles for Pizza Today magazine.

We talk with Dan about his store growth and adding an additional unit. He shares concept direction, how the new store has performed and what has been key to that success.

Dan also surprises us with a new concept development that required him to change his perception of third-party delivery. Find out more about his new Los Angeles-based ghost kitchen concept.

Show Notes:

Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Happy National Pizza Month! We have ideas and marketing resources to help you. Visit: https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/

Thank you to our sponsor

The post 173. Catching Up with Pizza Man Dan Collier appeared first on Pizza Today.

Mya Anitai, Franny’s Pizzeria & Restaurant, Highlands, New Jersey, on The Hot Slice Podcast

Our guest this week is Mya Anitai. She owns Franny’s Pizzeria & Restaurant, Highlands, New Jersey. She took over a longstanding pizzeria Francesco’s Italian Restaurant in May 2019 and rebranding the business into Franny’s in February 2020.

Mya discussed the rebranding with us in a previous Conversation. She said, “Francesco’s had been in business for 40 years before I purchased the restaurant and took over. With great bones and a neighborhood of nostalgic support, I worked steadily to modernize the menu and increase ingredient quality across the board. The most popular dishes from Francesco’s stayed as well as specials directly from my Richmond, Virginia restaurant Dinamo (@dinamorichmond). I spent months monitoring sales and learning my customer’s dining desires before fully rebranding and becoming Franny’s.”

Mya also owns Dinamo in Richmond, Virginia. We explore each restaurant’s menu and what makes Franny’s different.

Franny’s has a full menu with pizza at its center. Franny’s serves three types of pizza: classic, New York style flour-tossed round, oil-pressed, square granny pie and deep-dish Sicilian. And we get into what makes those styles unique and what’s behind that oil-pressed grandma pie.  Other menu items include pastas, entrees, sandwiches, appetizers, salads and soups. We talk about Franny’s menu focus, as well as its new seasonal menu and what produce she will highlight.

Listen to more on this week’s The Hot Slice Podcast.

Explore more on Franny’s at https://frannyshighlands.com/  and on Instagram at https://www.instagram.com/frannyshighlands

Read Mya’s Conversation in Pizza Today.

Show Notes:

Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today!

Learn more about Pizza and Pasta Northeast in Atlantic City on October 1-2.

Don’t forget October is National Pizza Month. We have ideas and marketing resources to help you. Go to the Toolkit!

Thank you to our sponsor

The post 172. Bringing Her Style to an Established Pizzeria appeared first on Pizza Today.

Every day we seek “Perfect.” The perfect dough, the perfect menu name, the perfect workflow, and sometimes we seek perfect before anything launches. Striving for perfection is commendable, but it can hinder progress. Today, I’d like to challenge us all to embrace a different mindset: that of the scientist.

A scientist thrives on curiosity, experimentation and continuous learning. They start an experiment before conditions are perfect. They form a hypothesis, test it, learn from the results and iterate. This approach is not about immediate perfection but about progress and evolution.

Mike Bausch, owner, Andolini’s Pizzeria

Think about your promos. What if you hypothesized that a loyalty program could boost repeat business by 15 percent? Or speculated that a fusion-themed pizza campaign could tap into a new customer group? The magic starts when you translate these hypotheses into actionable experiments. The fusion-themed campaign may have yet to hit the expected mark, but the feedback may pave the way for a successful future. That’s real progress. That’s because it will yield, even in failure, experience. And, every time, an experienced person is always more valuable than a solely opinionated one.

Perfectionism limits you to the past. The fear of a financial misstep or launching a pizza that doesn’t land with your audience can be debilitating. But you must remember, every great thing starts with an untested idea or a hypothesis, and very few great things don’t take any bumps or bruises on the way to being pretty.

Adopting the scientist’s mindset means giving yourself the leeway to venture, to stumble, and most crucially, to learn. Each experiment, whether in marketing or menu innovation, HR, etc., adds layers to your skillset.

Like a scientist, you need data. That means feedback on what works and what needs improving. That requires the hardest thing to do for many in our industry, listen and be humble to the findings.

Take the negatives of what didn’t work and view it as data towards greatness. What did it reveal, what did you learn, and how can you refine your hypothesis and try it all again?

Pizza is a very competitive industry. You are not competing against other independent pizzerias solely. You are competing against the thousands of choices at your customer’s fingertips—every other cafe, bistro, grille, to even gas stations serving meals. You can’t shoot blindly and expect to make every three-pointer and expect that customer to love each thing you do. It’s not possible. Sure, some things will land, but refining them makes them go from niche to evergreen popularity. You can grow stronger and faster when you seek knowledge with an awareness of failure.

Grant yourself the freedom to push boundaries by allowing yourself to mess up. The transition from seeking immediate perfection to becoming a scientist means you take a wild ride of discovery. In all of us is not only an entrepreneur, marketer and pizza maker; there is also a scientist eager to craft ideas as big as mountains, even if they start as hills.

Mike Bausch is the owner of Andolini’s Pizzeria in Tulsa, Oklahoma. Instagram: @mikeybausch

The post Mike’s Monthly Tip: Science over Perfection appeared first on Pizza Today.

One pizza maker’s journey into the business after “analysis paralysis”

I opened up a pretzel vending business in 2017 after finding a gourmet pretzel from San Diego Pretzel company. I acquired an old school pretzel cart from the guy who used to sell pretzels at the Pasadena Rose Parade. Not 100 percent sure what or where was next, my wife suggested, “Why don’t you sell pretzels at the Breweries?”  Genius!

We sold pretzels from San Diego to Sacramento and many breweries in between. As a big craft beer fan, it was a great gig. Beer and Pretzels are a perfect match. I also specialized in homemade mustard, flavored mustard blends and eventually several cheese sauces. It was going great, then Covid hit. The brewery business in California was closed for on-site consumption and events. I was out of business.

After re opening, I knew my model had to shift and grow. Selling “snacks” for $4-$6 dollars was fun, but not very lucrative or even profitable some days.  I decided making pizzas was next to get that average price up to $16-$20. Beer and Pizza are also a natural pairing, plus it’s a meal! 

I went all in on learning the pizza profession. I attended Pizza Expo in Las Vegas and nerded out, learning so much from the stars of the pizza world. I listened to almost 100 podcast episodes. I learned about different doughs, oven types, tomato manufacturers, cheese and so many stories about people rising in the pizza world. I already had a great game making home pizza, but I knew so little about the logistics of going pro for the public. In preparation to going back to the breweries, I followed a suggestion to donate pizzas to a local cause. I did a dozen pop-up events in front of my house to fundraise for my son’s high school football team.

I raised almost $2,500 for the program, got some great experience and received extremely good feedback on my pizza. Several neighbors suggested a local market had a pizza oven that no one was baking in. After talking to the owner of Jackson Market I started making pizza in their wood fired oven.

Some good deeds do go unpunished!

For the last several months now, I have operated Market Pizza by Drew Butler and it has been life changing. As a longtime excellent home cook, I never wanted to make my passion into a profession for fear of it turning into “work.” And I’m sure you all know the saying, “if you love what you do, you’ll never work a day in your life.” It’s absolutely true. I’m doing what I love, and my customers are loving my pizza. The plethora of positive feedback has filled my tank abundantly; more than anything else I’ve ever done. I now live for it, and it has made me very happy.

Of course, any business owner knows it is hard work with long hours that you wouldn’t trade for anything. I trained my son and he improved rapidly. To work beside him was a highlight of parenting. Truly. The pizza world has amazing people, community and consumers. It’s a fantastic industry that I’m blessed to part of.

In closing, may I suggest starting your dream, your passion today. It took me way too long to start while doing “homework” and investigating, etc. All of that is fine but can lead to analysis paralysis. In reality, dreams don’t start tomorrow; dreams begin right NOW!  Go for it. Today.

DREW BUTLER is owner-operator of Market Pizza.

The post Leveling Up Your Business appeared first on Pizza Today.

Frank Zabski explains New Haven-style Pizza on The Hot Slice Podcast

This week on The Hot Slice Podcast, we chat with Frank Zabski of New Haven, Connecticut. After a corporate career wore him thin, Frank got into the pizza business with a mobile unit he named “Fired Up Pizza Truck”. With the catering business, Frank aimed to “bring the party to you, not just the pizza.” The truck catered parties and events for 50-125 people and specialized in New Haven-style pizza.

Frank has since gone on to launch New Haven Pizza School (https://thepizzagavones.com/new-haven-pizza-school/). The school teaches home cooks/pizza enthusiasts how to make the iconic pizza style that remains a hidden secret from many consumers nationwide.

Read Franks’s bio at at https://thepizzagavones.com/frank-zabski-a-k-a-the-polish-pizzaiolo/.

Frank will be leading a hands-on demo on New Haven-style pizza at the upcoming Pizza & Pasta Northeast show in Atlantic City. The demonstration is slated for October 1 from 3-4 p.m. Check the PPNE show schedule and learn more at https://ppne.pizzatoday.com/.

Learn more about New Haven-style “apizza” here https://pizzatoday.com/topics/menu-development/apizza/. Then check out our Pizzeria of the Year feature on Modern Apizza, a New Haven staple, here. https://pizzatoday.com/topics/people-pizzerias/2023-pizzeria-of-the-year-modern-apizza-new-haven-connecticut/

Show Notes:

Don’t forget October is National Pizza Month. We have ideas and marketing resources to help you. Visit: https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/

Thank you to our sponsor

The post 171. New Haven-style Pizza appeared first on Pizza Today.

Pizza Today Team on The Hot Slice Podcast Talking PPNE!

Jeremy, Denise and Josh hop in this week’s podcast give all the skinny for the upcoming Pizza & Pasta Northeast at the Atlantic City Convention Center on October 1-2.

Pizza & Pasta Northeast showcases top suppliers for pizzerias and Italian restaurants. The two-day show features a schedule of pizza and pasta demonstrations by top chefs, seminars and workshops given by industry leaders, and special presentations from featured keynote speakers.

Presented by International Pizza Expo, the annual trade show in Las Vegas for the pizzeria industry, this event gives the region of the U.S. the highest concentration of independent and small chain Italian-concept restaurants its very own focused gathering of buyers and sellers.

With a full line up of events, educational sessions, demonstrations and competitions, get the PPNE app to plan your trip.

For more info on Pizza and Pasta Northeast, visit https://ppne.pizzatoday.com/

Show Notes:

Pizza Expo 2024 will be our 40th Anniversary. If you have show memorabilia, photos or memories, please share those with Jeremy at jwhite@pizzatoday.com and Denise at dgreer@pizzatoday.com

Don’t forget October is National Pizza Month. We have ideas and marketing resources to help you. Visit: https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/.

Thank you to our sponsor

The post 170. Pizza & Pasta Northeast Preview appeared first on Pizza Today.

A Look at Pizza Places around the U.S.

Collegeville Italian Bakery & Pizzeria Napoletana | Collegeville, Pennsylvania

Steven and Patrizia Carcarey have continued a family legacy that is more than a bakery. Patrizia says, “My family is from Nusco, Italy in la Campagnia (mountain region), south of Rome. In 1970, my parents, Giovanni and Caterine, moved to America. 24 years later they started Collegeville Italian Bakery and have been baking fresh bread from scratch ever since. My husband, Steve, and I are happy to run our retail store and carry on all of our family traditions.” Since then, the couple has added on a dining room, full menu, catering and a thriving packaged goods business. Collegeville has captured a cross-section of the town’s community. On a recent The Hot Slice podcast with Pizza Today, Steve shares the unique interior flow system that encourages diners to purchase its packaged goods such as donuts and desserts. The menu features a variety of dishes — including wood-fired wings. Collegeville serves up multiple styles like Neapolitan and Detroit. Wow pizzas include the Detroit MVP, Detroit Burrata and the Breakfast Pizza. We love that the Carcarey’s use their customizable signage to celebrate and honor its staff and community.

Halo Pizzeria | Frisco, Texas

This northern Dallas suburban pizzeria recently opened serving New York style pizza. Pizzas are available in 14-inch, 18-inch and slices. The pizzeria has a scratch approach to its dressings and desserts. Halo offers a handful of appetizers, including Fried Cheese Puffs & Half Moons, fried cheddar cheese puffs with fried half moon mozzarella served with Pomodoro marinara sauce. Salads include The Goat with Arugula and mixed greens, cinnamon sugar pecans, strawberries, goat cheese and a red wine vinaigrette. A creative dessert is the Cannoli Cream Dip, which is cannoli cream with chocolate chips, strawberries and blueberries, pizzelle Italian waffle cookies and Nutella. Pizzas include The Scott with garlic butter base, mozzarella, bacon, sauteed spinach, mushrooms and caramelized onions. The Fernando White Pie features an Alfredo cheese base, mozzarella and ricotta dollops.

Mucca Pizzeria | Portland, Oregon

A major player in Italian restaurants in Portland has opened a spin off pizzeria focused on a concise menu of appetizers and Neapolitan pizza. The appetizer menu highlights a unique bruschetta with a choice of house-made ricotta and Calabrian chili; honey meatball, burrata and confit or mushrooms. The pizza menu offers delicious flavor pairings like Spicy Calabrese with homemade meatballs, nduja Calabrese, roasted eggplant, tomato sauce, mozzarella and Parmigiano. The North and South is topped with Prosciutto di Parma, burrata, tomato sauce, rucola, mozzarella, shaved Parmigiano and balsamic flaky sea salt. There is also the Alpina with smoked speck ham, taleggio fondue and mozzarella.

The post Pizza Destinations: Collegeville Italian Bakery & Pizzeria Napoletana, PA; Halo Pizzeria, Frisco, TX; Muccca Pizzeria, Portland, OR appeared first on Pizza Today.

Drew Butler on The Hot Slice Podcast

This week on The Hot Slice Podcast, we chat with Drew Butler, who perhaps has been destined to be in the pizza industry. Things aligned for Drew when he was making pizzas out of his house as fundraisers for youth sports. He had been looking for a building to start his business when friends shared that a beloved local market had an unused pizza oven. Instead of undertaking a costly buildout on a new facility, Drew opted to set up shop, Market Pizza by Drew Butler, at the Jackson Market in Culver City, California.

We dive into what goes into making his neo-Neapolitan pizza including the use of a three-flour blend, sourdough and a long fermentation process.

Drew was named a Rising Star in the Pizza Industry in July. In his Q&A, Drew says, “I am striving for excellence in pizza and service experience for Market Pizza. My highest priority is the uniqueness of my dough and the special time my 67-hour process deserves. It all starts with the crust — the rest is just toppings! Gourmet toppings for sure, but we have a pretty level playing field for tomatoes, cheese, meats and veggies. The crust is my signature. It’s what defines my pizza from everyone else’s.  It’s got my name on it, so it’s got to be great!”

See how he’s adding to the momentum as he grows in the pizza business. Find out his ultimate goal.

Read Drew’s Rising Stars Q&A.

Follow Market Pizza by Drew Butler on Instagram at https://www.instagram.com/marketpizzabdb/

Show Notes:

• Attention ALL PIZZERIA OWNERS AND OPERATORS: As a valued member of the pizzeria community, we would like to invite you to participate in an industry survey. Be counted in this annual gauge of vital pizzeria insights, issues and trends. Take the survey now.

• Last chance to submit your pizzeria for one of the 20 categories in the PIE Awards. Learn more.

• Celebrate National Pizza Month in October! Pizza Today has you covered this October with our National Pizza Month Pizzeria Tool Kit. We’ve pulled together resources to help you mark the occasion and promote your National Pizza Month campaigns in your store, in the community, virtually and on social networks.  Go to our Pizzeria Operator Toolkit.

Thank you to our sponsor

The post 169. Destined for Pizza appeared first on Pizza Today.

Will Grant, That’s A Some Pizza in Bainbridge Island and Sourdough Willy’s in Kingston, Washington on The Hot Slice Podcast

This week on The Hot Slice Podcast, we have our upcoming Pizza and Pasta Northeast Keynote Speaker Will Grant on the show. Will owns That’s A Some Pizza in Bainbridge Island, Washington and Sourdough Willy’s in Kingston, Washington.

Will Grant, owner of That’s a Some Pizza in Bainbridge Island, WA, and Sourdough Willy’s in Kingston, WA

One of four Master Pizzaiolo in the United States Will has been making pizzas for 39 years with his family pizzerias. He has opened 13 restaurants since 1984 and has won and placed in over 5 food competitions in the last 5 years. Currently Will teaches professional classes out of both his restaurants “That’s A Some Pizza” and “Sourdough Willy’s” which serve a combined five styles of pizza, all using a heirloom sourdough starter. As a World Pizza Champion team member, restaurant consultant and Master Pizzaiolo Will has the experience you need to help be successful in your restaurants.

We dive into how Will is able to motivate his team and create excellence in his product. He goes beyond his story walls to help consult and instruct pizzeria operators across the country. He is a frequent speaker and demonstration presenter at Pizza Expo in Las Vegas and Pizza and Pasta Northeast in Atlantic City. Listen to find out how Will is elevating the pizza industry.

Show Notes:

Attention ALL PIZZERIA OWNERS AND OPERATORS: As a valued member of the pizzeria community, we would like to invite you to participate in an industry survey. Be counted in this annual gauge of vital pizzeria insights, issues and trends. Take the survey now: https://pizzatoday.com/be-counted-pizzeria-operator-survey-portal/

Follow That’s a Some Pizza at https://www.thatsasome.com/ and on Instagram at https://www.instagram.com/thatsasomepizza/

Follow Sourdough Willy’s at https://www.sourdoughwillys.com/ and on Instagram at https://www.instagram.com/sourdoughwillyspizzeria/

Learn more about Pizza and Pasta Northeast in Atlantic City on October 1-2 at https://ppne.pizzatoday.com/

Thank you to our sponsor

The post 168. Will Grant on Elevating the Pizza Industry appeared first on Pizza Today.

Listen to Melissa Rickman, owner of Wholly Stromboli, on The Hot Slice Podcast

Melissa Rickman, owner of Wholly Stromboli in Fort Lupton, Colorado

This week on The Hot Slice Podcast, Jeremy and Denise sit down with Melissa Rickman, owner of Wholly Stromboli in Fort Lupton, Colorado. Rickman, a seasoned pizza business maven, regularly contributes to the educational lineup at Pizza Expo and Pizza & Pasta Northeast. She has written articles for Pizza Today and has led a variety of seminars and food demos at the two aforementioned shows.

Now, she’s prepping for her biggest stage yet — delivering a keynote address at PPNE 2023 in Atlantic City, New Jersey.

We talk with Melissa about the keynote as well as her online ordering platform, who she sees as some of her biggest inspirations and her future plans in the industry.

Read her article from earlier this year about why you should keep chicken wings on your menu: https://pizzatoday.com/topics/menu-development/keeping-chicken-wings-on-the-menu/.

Learn more about Wholly Stromboli at whollystromboli.com. And, finally, register to attend PPNE so you can hear Rickman’s keynote in person: https://ppne.pizzatoday.com/.

Podcast Show Notes:

Attention ALL PIZZERIA OWNERS AND OPERATORS: As a valued member of the pizzeria community, we would like to invite you to participate in an industry survey. Be counted in this annual gauge of vital pizzeria insights, issues and trends. Take the survey now: https://pizzatoday.com/be-counted-pizzeria-operator-survey-portal/

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Thank you to our sponsor

The post 167. Melissa Rickman – Pizza & Pasta Northeast Keynote & More appeared first on Pizza Today.

Approachable Artisan Bread

The definition of artisan is a worker who is in a skilled trade — especially one that involves making things by hand. My roles have changed over the years in my restaurants all the way from apprentice to owner. And along the way I have learned a few approachable breads.

My first job at the family business was hand rolling and baking breadsticks at eight years old. It wasn’t a hard job or a stressful job, but it did three main things. The first was to keep my wild eight-year-old self busy and out of the way while my parents and staff worked our busy restaurant. The second was to serve amazing skinny sticks of sourdough goodness to our customers. The third was that it was the first time ever my family let me be included in working at the family business.

Those breadsticks were the foundation of my baking career. I learned the nuances of cold/warm dough, how to proof dough in a small kitchen and that amazing chemistry of baking and how it affected my doughs.

Focaccia dough was my second. I learned how to shape at 12, working morning prep at our family restaurant while being home schooled for a year because even at 12, I was still pretty wild. That focaccia was amazing, easier to make and serve than breadsticks and also great for sandwiches.

My next adventure in non-pizza breads was with hoagie rolls at my first independent pizzeria outside of my family’s restaurants at 24 years old. I realized that with a little finesse I could basically take those same breadsticks and make these amazing rolls that have made some of my favorite sandwiches I’ve ever had in my life.

A decade later as my family retired, and my role increased at the family restaurants in my 30s, I’ve realized that bread bowls and bread loaves were easy to create after my millions of dough balls I had produced over the years.

In my 40s, I still love to learn and consider myself a perpetual student of dough. I love any chance to visit other pizzerias and learn their tricks and techniques of these breads. Garlic roll sliders were game changer after visiting John Arena at one of his Metro Pizza locations in Las Vegas.

So, join me in a fun filled, hands-on demo making all these different styles of bread out of a run of the mill NY pizza dough! Learn something new or share something new with us fellow artisans at the Pizza and Pasta NE show at the demo stage!

Will Grant owns That’s a Some Pizza in Bainbridge Island, WA.

Will Grant, owner of That’s a Some Pizza in Bainbridge Island, WA, and Sourdough Willy’s in Kingston, WA

Sunday, October 1
11:15 am to 12:15 pm
Demo Area

Approachable Artisan Breads

Will Grant, Owner, That’s A Some Pizza

You can make outstanding artisan breads in your pizza oven right there in your pizzeria. Will Grant will show you how! Learn more about the Education Schedule at Pizza and Pasta Northeast at the Atlantic City Convention Center on October 1-2. Visit ppne.pizzatoday.com.

Listen to Will Grant talk Pizza & Pasta Northeast on The Hot Slice Podcast.

The post Learn Easy-to-Make Breads from Pizza Dough appeared first on Pizza Today.

Gemma Cataldo, Antonio’s Italian Restaurant (Elkhart, Indiana) on The Hot Slice Podcast

This week on The Hot Slice Podcast, we are chatting with Gemma Cataldo, manager at Antonio’s Italian Restaurant in Elkhart, Indiana. We recently named Gemma a Rising Star in the Pizza Industry.

She competed in her first International Pizza Challenge at Pizza Expo this year and took home first place in the Traditional Division. Her only other competition showing was in the Young Pizza Maker of the Year at Pizza & Pasta Northeast in Atlantic City last year.

After also winning the Traditional Division in 2019, her father Paul set a legacy for competing and winning as both Gemma and her sister Carmela.

As Gemma heads to university soon she plans to continue to elevate the pizza industry. She has collaborated with Carmela to be a beacon for women in pizza. She is working with the Women in Pizza movement to help amplify the successes of women in the industry.

In a Q&A with Gemma for Rising Stars, says, “I recently graduated high school early in March and I will be attending Ferris State University in Big Rapids, Michigan, this fall. I plan on studying Dental Hygiene, though I have no intention of leaving the pizza industry behind. The pizza industry has always had a special place in my life, and going to college will not prohibit my desire to continuously improve and learn. My sister, Carmela, and I are already working on new pizzas and flavors for the 2024 IPC. In terms of more immediate action, I am becoming more involved with Women in Pizza to support and highlight the talents of women in the pizza industry, especially young women who are just starting.”

Hear more about Gemma big IPC win, the pie that won, her future plans and continuing her Women in Pizza charge.

Read Gemma’s Rising Stars Q&A.

Learn more about Antonio’s Italian Ristorante at https://antoniositalian.com/

Follow Gemma and Carmela’s Instagram: @thecataldosisters.

The post 166. Gemma Cataldo — Pizza Champion at 18 appeared first on Pizza Today.

Discover Detroit-Style Pizza

Detroit style pizza is a square, deep dish pizza that is known for its racing stripes sauce on top, cheese crust crown and light crust. Whether you call them red tops or square pizza, Detroit-style pizza is a unique pizza style that hast become one of the hottest pizza styles and one of the most popular pizzas in the U.S.Pizza Today has amassed a library of resources on Detroit pizza. In this guide, you’ll learn about Detroit style pizza’s characteristics, history, dough, recipes, best Detroit pizza and more.

Detroit Pizza Guide Table of Contents

1. What is Detroit Style Pizza?
2. What Makes Detroit-Style Pizza Different?
   1. The dough
   2. The proofing process
   3. The pans
   4. Toppings and cheeses
   5. Deck oven baking
3. What makes a Detroit Pizza a Detroit Pizza?
   1. Detroit Style Pizza Dough
   2. Detroit Style Pizza Pan
   3. The Detroit Cheese Crown Pizza
   4. What is Brick Cheese on Detroit pizza?
   5. Why is it called a Detroit Red Top?
4. Detroit Style Pizza Recipe
   1. 3 Detroit Pizza and Detroit Pizza Dough Recipes
5. Best Detroit Style Pizza
   1. Best Detroit Style Pizza in Detroit
   2. Detroit-Style Pizza went national
6. Detroit Pizza vs Chicago
   1. What is the difference between Detroit-Style and Chicago-Style Pizza?
7. What is the difference between Detroit and New York Pizza?
8. How To Reheat Detroit Style Pizza
9. Detroit Style Pizza gets a National Food Holiday

What is Detroit Style Pizza?

Detroit-style pizza has gone national and international. Until a decade ago, Motor City visitors would ask, “what is a Detroit style pizza?” Detroit natives just called it pizza. The Detroit style deep dish pizza is unique and unlike any other pizza style. Today, Detroit-style pizza can be found across the United State and around the world.

Detroit-style pizza originated at Buddy’s Pizza in Detroit, Michigan, in 1946.

The square pie can be traced back to who created Detroit style pizza. Buddy’s Rendevous Pizzeria. According to Buddy’s Pizza’s own history on its website, “The Detroit-style Pizza legacy began at Buddy’s Rendezvous Pizzeria on Six Mile and Conant Street on Detroit’s East Side when in 1946 Gus Guerra and team made their first square-shaped pizza. Baked in forged-steel pans borrowed from local automotive plants, they were able to produce a very light and crispy crust which is now known as Detroit-Style Pizza. This was the first known square pizza in the U.S.”

Listen to Buddy’s Pizza CBO Wes Pikula on The Hot Slice Podcast. Detroit-style pizza is trending across the country. This week, we talk to Chief Branding Officer Wes Pikula of Buddy’s Pizza, the original Detroit style. Discover more about Buddy’s, the development of the Detroit pizza and how the legendary pizza company is in full growth mode.

It wasn’t until a pizza maker Shawn Randazzo, who owned Detroit Pizza Company, won Pizza Maker of the Year and placed first in the Pan Division with a Detroit pizza at the 2012 International Pizza Challenge at Pizza Expo in Las Vegas. This was the first time a Detroit pizza took the top honor at the international pizza competition.

What Makes Detroit-Style Pizza Different?

There are several characteristics of the Detroit style pizza that separates it from any other style. The late Shawn Randazzo, who owned Detroit-Style Pizza Company in St. Clair Shores, Michigan, helped take the style national when he consulted with pizzerias across the country teaching the Detroit style. He said in “Do it Detroit style” kitchen feature: “One of the most unique aspects of Detroit-style pizza is its square shape due to the fact that it is prepared in square steel pans. Detroit was experiencing a boom in automotive manufacturing in the 1940s, and the pans used to bake the first Detroit-style pizzas were also used as small parts trays at auto plants. Square steel pans are still used to prepare authentic Detroit-style pizza today.”

Detroit pizza is distinctively unique down to how its dough is proofed, the baking process, ingredients used and how to apply toppings.

A brief look at what makes Detroit pizza different from Shawn Randazzo’s Do It Detroit Style feature:

• The dough.

Detroit-style pizza features a medium-thick crust that’s light and airy on the inside, yet crispy on the outside, a signature of authenticity that’s achieved by a high moisture content (between a 68- and 72-percent hydration level) and the proofing process. Preparing your Detroit-style pizza dough takes care and attention to detail.

• The proofing process.

There are two ways to proof Detroit-style pizza dough. For the first method, you refrigerate the dough for a 24-hour cold fermentation period, which can enhance taste and texture. After 24 hours, you can press the dough out into the pans, making sure it is consistently even throughout the entire pan. Once fully pressed out, let it rise to a thickness of between one inch and one and one-quarter inch. At this point, the dough is ready to bake.

• The pans.

As mentioned, Detroit-style pizza is baked in square steel pans. We season our pans through a multi-step process that protects the pans and makes pizza more flavorful with each bake. Over time, the oils from the pizzas you bake will lend a natural seasoning to your pans. Like an old friend once said, “Like fine wine, Detroit-style pizza pans improve with time.”

• Toppings & cheeses.

Traditionally, a layer of pepperoni lines Detroit-style pizza crust. Next, cheese is spread evenly across the entire pizza, edge to edge, covering the pepperoni. Brick and mozzarella cheese blends are the most authentic, and brick cheese can be blended with other cheeses as well. However, there are substitutes that can be used in areas where brick cheese is difficult to obtain or extremely pricey. After the cheese is applied, any additional toppings can be placed on top.

• The sauce.

Ladling red sauce on last is one of the signatures of Detroit-style pizza, which is why it has earned the nicknames “red top pizza” and “upside down pizza.” You can craft your own red sauce recipe, but it’s best to begin with ground tomatoes as the base. The sauce is simmered until it’s ready to use, and it’s traditionally applied to Detroit-style pizza after baking. Some pizzerias apply it before baking, which does not jeopardize authenticity — but it can affect the bake due to high moisture content.

• Deck oven baking.

Detroit-style pizza is baked in deck ovens, which admittedly take some time to master. Training your kitchen staff to properly use deck ovens is critical to consistent baking. Natural gas-fired deck ovens with stone or steel decks are fired from the bottom so they don’t dehydrate vegetables and other toppings like forced air conveyor pizza ovens tend to do.

Now’s let’s go deeper in Detroit Pizza characteristics.

A Detroit pizza being made at the International Pizza Challenge at Pizza Expo in Las Vegas.

So, what makes a Detroit Pizza a Detroit Pizza? 

According to Buddy’s site: “The style flips traditional pizza on its head by beginning with double proofed dough perfectly fit to a square pan – a process that allows the dough to rise and be stretched twice – followed by the backwards layering of toppings.”

There are several factors that makes a Detroit pizza a Detroit pizza, including its dough process, how the dough is proofed, oven baking and how ingredients are staged.

Detroit Style Pizza Dough

Dough Expert Laura Meyer has covered Detroit style pizza dough extensively. In her Knew to Know article, she explained, “In terms of dough process, I managed to speak with someone within the Buddy’s company; but unfortunately, I am not privy to specific proprietary information. What I could gather is that they, like a lot of pizzerias in Detroit, are doing it the same way they always have or as close to the same as possible. They are using fresh yeast, a mid- to low-range protein flour, and there is no browning agent and no fat or very little fat in the dough. For water I suspect a lower hydration not exceeding 60 percent. The dough is made same day and is proofed in the pan for a number of hours before being cooked. The representative from Buddy’s explained to me that it “should be light and crunchy”. During my eating tour of Detroit, I noticed the height of each pizza was only about one to 1.5 inches and had a crumb structure that was tighter with many small bubbles. There was a crunch on the bottom, but it was never super distinct. It was the type of crunch that you get from contact with the pan and length of cook time, but not the thicker and more sturdy crunch you get from higher hydration.”

Get a Detroit-style Pizza Dough Formula Recipe, including detailed dough process from Dough Expert Laura Meyer in Knead to Know: The Tenets of Detroit-style Pizza, Part II.

Detroit Style Pizza Pan

An example of the Detroit Style Pizza pan

Originally Detroit pizzas were made to readily available auto manufacturing’s small parts trays because they were available and found in abundance in the Motor City.. Those auto parts pans are hard to come by today. But pizza pan manufacturers have stepped in to provide pans that meet the expectations for operators to bake a Detroit-style pizza. LloydPans is featured in our Product Showcase with 8″×10″, and 10″×14″ inch Detroit-Style Pans. See more on LloydPans’ Detroit Style Pizza Pans.

The Detroit Cheese Crown Pizza

Cheese crown at Hunny’s Pizza, Saline, Michigan

It’s unclear whether the cheese crusted crown edging a Detroit pizza is an original trait. But today, it is a signature that pizzerias across the country have strived to outdo each other on the Instagramability of cheese crown on a Detroit-style pizza. Follow hashtags like #cheesecrown on Instagram.

To create the cheese crown, pile extra cheese along the edge of the well-seasoned and oiled pan. After the bake, use a metal spatula to carefully extract the pizza, keeping the crispy crown intact.

What is Brick Cheese on Detroit pizza?

A signature component that makes a Detroit pizza a Detroit pizza is Brick Cheese. What is Brick Cheese? Brick cheese is a Wisconsin semi-hard, cow’s milk cheese that gets its name from the bricks used to press out the moisture in the cheese. It’s a mild and buttery flavored cheese but can get more pungent and tangy as it ages. Pizza makers are experimenting with various ages of brick cheese on Detroit pizza. Brick cheese is often blended with mozzarella. In past, brick cheese was hard to find. Today, many main line distributors carry Brick cheese.

Why is it called a Detroit Red Top?

The reason why you hear Detroit pizzas being called Detroit Red Top is due to the red sauce that is applied to the top of the pizza.

In Motor City Pizza, Jeff Smokevitch says, “The sauce is usually applied before the final bake for par-baked pies. Although gaining recent popularity is the technique of applying pizza sauce after the final bake (raw bake or par bake). Most of the older operators in Detroit will apply their pizza sauce before a raw bake. If applying after the final bake, make sure your pizza sauce is in a hot holding container of 135 F or above. Sauce is a heavy ingredient for the pie. When you apply the sauce, it should be based on the strength of the dough.”

Detroit Style Pizza Recipe

How to make a Detroit style pizza by following one our recipes built by pizza masters and pizza dough experts. The Detroit Style Pizza Dough Recipe As many pizzeria recipe ingredients are proprietary, we have enlisted the best pizza makers in the U.S. to create Detroit Style Pizza Recipes for you to try in your kitchen. Our recipes provide detailed how to make and bake a Detroit style pizza.

Before we get into specific Detroit style pizza and dough recipes, watch as World Pizza Champion Jeff Smokevitch shares how to make detroit style pizza at home in this how-to video:

Detroit Style Pizza Recipes: Try 3 Detroit Pizza and Detroit Pizza Dough Recipes

Jeff Smokevitch instructs on how to make a Detroit style pizza during his demo at Pizza Expo in Las Vegas.

1. Smoke’s Detroit-Style Dough Recipe. Jeff Smokevitch is a World Pizza Champion who brought Detroit Style Pizza to Colorado — first to Telluride at Brown Dog Pizza, then to Denver and beyond with Blue Pan Pizza. Follow this Detroit pizza recipe. Jeff Smokevitch leads a demonstration at Pizza Expo to teach how to make a Detroit-style pizza. You can also watch him as he created a Detroit pizza in his home kitchen.
2. Detroit-Style Pizza Dough by John Arena. Co-owner of Metro Pizza in Las Vegas, John Arena is a go-to pizza dough expert. He shares his Detroit pizza recipe that includes a Poolish for Detroit-Style Pizza Dough. His recipe walks you through the dough process, dough fermentation and room temperature proof.
3. Tony’s Trending Recipe: Detroit Pizza. Tony Gemignani is a world-famous pizza master and restaurateur with over 30 restaurants, most notably Tony’s Pizza Napolentana in San Francisco. His recipe pays tribute to Shawn Randazzo. He says, “I remember having Shawn Randazzo in one of my seminars several years ago and telling the audience that this guy may win it all the next day … and he did. The following year Jeff Smokevitch won with his Detroit pizza. It was a style that was relatively new to the competition circuit, and it was a beginning of a renaissance. Here is a recipe of one of the most popular Detroit pizzas at my restaurants. I call it The Motorhead.”

>> Explore Pizza Dough Recipes for Top Trending Pizza Styles including Detroit, New York, Grandma, Sicilian, Chicago Thin and Deep Dish. <<

Best Detroit Style Pizza

Since Detroit style pizza went mainstream more than a decade ago. Pizzerias across the country are trying the match the Motor City pizzerias who made the style famous. Buddy’s Pizza, Cloverleaf Bar & Restaurant and Loui’s.

Detroit Red Top Pizza at Tony’s Pizza Napoletana in San Francisco

As Detroit style pizza grow across the country, pizzerias outside of the Motor City became famous for their Detroit pizza. Brown Dog Pizza in Telluride and Denver, Colorado-based Blue Pan have made national best pizza lists for their Detroit-style pizzas. Austin, Texas-based Via 313 was named Pizza Today’s Pizzeria of the Year in 2020 and received investment to take the Detroit style brand to more states.

There are a host of pizzerias throughout the country who are serving up “Detroit inspired” pizza and gaining national and international attention. One of the best rated Detroit-style pizza places actually reside in Mount Pleasant, South Carolina. Toni’s Detroit Pizza according to Yelp’s Top Pizza Spots.

At the International Pizza Challenge 2024 during Pizza Expo in Las Vegas Charlie Webb, (50.59) Hudson & Packard, Poughkeepsie, New York, placed Second in the over Pan Division and won the Shawn Randazzo Memorial Award with the top scoring Detroit style pizza. See how well Detroit style pizzas performed at the International Pizza Challenge.

Best Detroit Style Pizza in Detroit

Buddy’s Pizza

Who has the best Detroit Style Pizza in Detroit? Buddy’s Pizza has long held the title of starting the pizza style. The legendary pizzeria has also been named best pizza on national and international pizza lists. Other Detroit pizza places have also garnered attention for their Detroit Style Pizza including Cloverleaf Bar & Restaurant in Eastpoint was founded by Gus Guerra after selling Buddy’s. Detroit Style Pizza Company was founded by World Pizza Champion Shawn Randazzo who went on to help take Detroit Style pizza national before his passing in 2020.  Shield’s Other hot pizzerias that have garnered a reputation for having some of the best Detroit style pizza in Detroit include Green Lantern Pizza, Loui’s Pizza, Amar Pizza, Palazzo Di Pizza, Como’s Restaurant, Amico’s Pizza and others.

Plenty of articles have come out ranking the best Detroit Style Pizza in Detroit. Some of the more prominent rankings include:

16 Places Dishing Up Detroit-Style Pizza — Eater Detroit

The Absolute Best Pizza In Detroit, Ranked — Tasting Table

The Essential Places to Eat Pizza in Detroit — Food&Wine

Jet’s Pizza was one of the first Pizza Chains to introduce a Detroit pizza. The pizza company celebrates National Detroit Style Pizza Day with specials each year.

Detroit-Style Pizza went national

One indicator that a regional style has reached national status is when America’s largest pizza chains start offering the pizza style. Detroit-style pizza landed on the menu of the biggest pizza companies in the U.S. Sterling Heights, Michigan-based Jet’s Pizza is a growing national pizza chain may have been the first franchise to take Detroit style pizza national. Jet’s has been serving Detroit style pizza for over 40 years. Today, Jet’s Pizza has more than 400 locations in 21 states. Pizza Hut introduced a Detroit Style Pan Pizza limited time offer in 2021. Though founded in Detroit in 1959, Little Caesars debuted its Detroit-Style Deep Dish Pizza in 2022.

Listen to Jet’s Pizza Owners on The Hot Slice Podcast. This episode is dedicated to one of the COVID-19 Pizzeria Impact Stories that we’re featuring all month. Jet’s Pizza is one of America’s largest pizza companies with hundreds of locations in 19 states, helping move Detroit-style pizza mainstream. Listen to an engaging roundtable discussion with Jet’s Pizza leadership, including Jimmy Galloway, Vice President of Franchise Sales; John Jetts, President; and Jeff Galloway, Vice President of Store Operations. Learn what the pizza company experienced during the COVID-19 Pandemic.

Frozen pizza brands are also getting in on the action. Costco has a Motor City Pizza frozen pizza line, now also available at Kroger and Target. Another frozen pizza brands offering a Detroit style is Digiorno.

Detroit Pizza vs Chicago

Detroit pizza is very different from it Great Lakes neighbor Chicago. Both have long histories of introducing their own regional pizza styles. Chicago deep dish went national long before Detroit. Both are considered deep dish pan pizzas but they look and taste very different.

What is the difference between Detroit-Style and Chicago-Style Pizza?

While both are deep dish pan pizzas, the similarities between Detroit pizza and Chicago deep  dish end there. Let’s look at what Chicago Deep Dish style pizza is. In Going Deep, Katie Ayoub outlines, “This unique pie stands out with a crisp, biscuit-like crust that comes up the sides of a three- inch pan. It’s thick with cheese and other ingredients, and then topped with a chunky tomato sauce and baked for 30 to 45 minutes.”

The crust is a lot different. In Deep Dish Pizza, Dough Doctor Tom Lehmann says “the thickness of the crust and the overall heft separate deep-dish from, say, thin-crust pizza. Another difference is that deep-dish pizza is formed and baked in a deep-sided (usually 2 inches high) pizza pan that has been seasoned to the point that it is black. Also, the size and amount of dough require that the pizza be baked longer that a thin-crust pizza (while some shortcuts involving parbaking the crust have been tried, this doesn’t work in favor of a well-made deep-dish pie). The fact is that the longer oven time tremendously enhances the flavor.”

Detroit has a much taller crust with crunch. Detroit Pizza crust is often describe as “looks like a brick, tastes like a feather”. In Tenets of Detroit Style Pizza, Laura Meyer notes, “I noticed the height of each pizza was only about one to 1.5 inches and had a crumb structure that was tighter with many small bubbles. There was a crunch on the bottom, but it was never super distinct. It was the type of crunch that you get from contact with the pan and length of cook time, but not the thicker and more sturdy crunch you get from higher hydration.”

What is the difference between Detroit and New York Pizza?

Short answer: everything! There could not be any two pizza crusts that any more different than New York Style Pizza and Detroit style pizza. Detroit is a thick, pan pizza while New York thin crust is applied directly to deck ovens. In a Q&A with John Arena, pizza champion Derek Sanchez says, “Our target is light, full of air, crispy yet tender, great structure, foldable and fermented to just the right flavor profile.”

The crust height is a huge difference. New York style pizza crust should be about 1/8-inch thick through the middle with a raised edge. Detroit can up up to 1.5 inches high with toppings and cheese to the edge.

Get a detail description and a New York Pizza Dough recipe in New York New York.

How To Reheat Detroit Style Pizza

Send customers home with pizza reheating instructions. Find out how to reheat Detroit Style Pizza now. The skillet seems to be the preferred method of reheating. We suggest if you have cast iron, it will give it that added crunch. Heat the pan to medium, add pizza and cover. Heat for 5 minutes.

Others good ways to reheat Detroit pizza is by using a toaster over or conventional oven. You can also reheat pizza in an air fryer.

Detroit Style Pizza gets a National Food Holiday

National Detroit Style Pizza Day is held annually on June 23. The origin of National Detroit Style Pizza Day can be traced back to the Motor City. Detroit May proclaimed June 23 Buddy’s Pizza Day in 2011. In honor of Buddy’s Pizza’s 75th Anniversary, the date was also made into the National Detroit Style Pizza Day in 2021. Check out the other nine Can’t Miss Pizza Holidays.

Detroit is a one of the hottest pizza trends in America

Each year, Pizza Today surveys pizzeria operators in U.S. to get a gauge on the hottest pizza trends in the U.S. Detroit Style Pizza was the biggest pizza trends in 2023. Learn more about how Detroit ranked in our 2024 Pizza Industry Trends Report. In a short decade, Detroit-style pizza has risen to the 7th in pizzas offered in American pizzerias. When we asked what style pizzeria operators intend to add in the next year, Detroit pizza was No. 1. We also sought to find out what the biggest trend was in the pizza industry today and Detroit was a top answer.

The post Detroit Style Pizza: A Guide to Detroit Pizza appeared first on Pizza Today.

Texas Pizzeria The Grove Wood Fired Pizza offers a unique pizza concept

Retired elementary school teachers turned pizza business owners Suzanne Francis, Ruth Matheny and Katie Agor created carved a retirement business that keeps the friends together. The Grove Fired Pizza in Granbury, Texas, was born. The

1.) What defines your restaurant and makes you stand out?

Our restaurant stands out because the pizza oven is outdoors where the customers can watch their pizzas being cooked. We have a covered pavilion for some of the seating, and the rest is all picnic style with tables and chairs scattered in the yard along with different outdoor games for them to play.

2.) Tell us about your pizza style(s).

Our pizza style would most likely be considered Neo-Neapolitan. We use poolish to make our dough and use 270 grams of dough to make our 12 inch pizzas. We fire them in our 800 degree oven that uses a combination of gas and wood. The pecan grove we are nestled in surely dictates that we use pecan firewood exclusively in our oven, so that’s exactly what we do.

3.) What pizza menu item do your fans go crazy over and describe it?

The menu item that our fans go crazy for is our pizza flight. We divide our regular dough ball into thirds so people can try 3 small sample pizzas instead of one regular size. We came up with this idea because if we personally went to a restaurant and were presented with options we weren’t necessarily used to, we would probably opt for a familiar pizza to be on the safe side instead of taking a risk on ordering an unfamiliar type that we might not be in love with. Our motto is “Try something new. Revisit what you love!” Sometimes people will order 2 or 3 flights so they can try different options and we love to hear them ranking and re-ranking their favorites because that’s what we do too. Our jalapeno popper pizza, with sausage, bacon, roasted jalapenos, cilantro, mozzarella and guacamole cream cheese salsa is usually the front runner for our Texas friends that love their spicy food. 

Listen to a Conversation with The Grove Owners

We met the three entrepreneurs at Pizza Expo 2023 and were luck to hear their story for our Pizza Expo Sessions on The Hot Slice Podcast. Listen to Suzanne Francis, Ruth Matheny and Katie Agor talk about how they started The Grove and its unique concept style. We also learn about those amazing pizza flights, a genius idea to let customers try three different pizzas at the same time. Listen now to Women Redefining Pizzerias.

The post Pizza Destination: The Grove Wood Fired Pizza, Granbury, Texas appeared first on Pizza Today.

This week on The Hot Slice Podcast are 2023 Rising Stars in the Pizza Industry Alex White, Dani Garcia-White, Cameron White, Justin Ford, co-owners of Yukon Pizza in Downtown Las Vegas, Nevada. Read their Rising Stars Q&A.

Yukon Pizza has grown from an outdoor oven at a commercial kitchen to a hot on the Las Vegas pizza scene brick-and-mortar pizzeria. Check out bio that Dani provided for each owner:

Alex White is a Las Vegas resident of 16 years, and the 5th generation heir of a family sourdough starter dating back to the Klondike Gold Rush in the Yukon Territory, over 125 years ago. He spent a decade working in the film and television industry, while also building his skills as a backyard pizza maker. When the pandemic happened Alex, his wife Dani, brother Cameron, and good friend Chef Justin Ford made the decision to jump from backyard pizza makers to a full on brick and mortar restaurant.

Dani Garcia-White was born in southern California and raised in Las Vegas. After spending 10 years in the film production and live event production industries, Dani began to form an interest in making pizza alongside her husband and founder of Yukon Pizza Alex White. Dani left her previous career in April of 2022 to pursue pizza-making and restaurant operations full time. She has found a passion for both pizza making and managing a restaurant and looks forward to Yukon’s continued success!

Cameron White started as a pizza cook and delivery driver during high school. While he pursued a career in advertising and video production in Northern Nevada, he was consistently amazed by his younger brother’s improving pizza-making skills. Both Cameron and Alex, who also worked in video production in Las Vegas, had dreams of turning Yukon Pizza into a family business, but they thought it was something for the distant future. However, Cameron’s dissatisfaction with advertising and a pandemic-induced layoff prompted him to seize the opportunity with Yukon Pizza immediately. In the summer of 2020, Cameron, along with his spouse, artist Jess White, moved to Las Vegas. Together, they started laying the foundation for the business, collaborating with talented individuals like Cameron’s sister-in-law Dani, chef Justin Ford, and the rest of the amazing staff at Yukon. Cameron has been humbled by the experience and the chance to work with such remarkable people.

Chef Justin Ford oversees back-line our menu and operations. He has nearly 20 years of fine dining and pizza restaurant experience, having worked in LA and Las Vegas with Nancy Silverton, Wolfgang Puck, David Chang, and others. Justin joined the Yukon Pizza team officially in 2020, when we started as a neighborhood popup during the pandemic. Since then, Justin has taken on the role of Chef head-on, allowing Yukon Pizza to expand its menu into new and exciting directions.

Learn more about Yukon Pizza and on Instagram @yukonpizza.

PODCAST SHOW NOTES:

Be sure to register for Pizza & Pasta Northeast in Atlantic City on Oct. 1-2. Learn more.

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The post 164. The Rise of Yukon Pizza appeared first on Pizza Today.

Modern Apizza is Pizza Today’s 2023 Pizzeria of the Year

Modern Take

New Haven-style pizza has become synonymous as a best American pizza style. It’s not just pizza, it’s apizza pronounced “AH-BEETS”. One of New Haven, Connecticut’s ‘holy trinity” of the style resides away from the tourist capitol of Wooster Street, the birthplace of the apizza.

Sandwiched between the I-90 freeway and Yale University, Modern Apizza sits on State Street and has created its own cult following. The landmark pizzeria has been called the local’s favorite and the Boston Red Sox’ lucky charm.

Modern holds an intrinsic truth in pizza history. But it’s today’s Modern that has earned the famed restaurant Pizza Today’s coveted Pizzeria of the Year honor.

Pizza Today visited the acclaimed shop one weekday summer morning before the crowds lined its block. Greeted by a marquee awning displaying the Modern logo, it is flanked by “Traditional Brick Oven Apizza” and “Est. 1934”, it makes an impressive statement before you enter the restaurant. The long, dimly lit dining area is lined with booths leading to the counter at the end. A pass-through opening gives diners a peek into the original kitchen and original formerly cole-fueled oven. To the left is another dining area that features its historic menu board displaying prices from 1960. Photos and articles throughout the restaurant reveal key moments in its history.

Modern Apizza owner William “Billy” Pustari stretches dough.

Standing near the kitchen entrance is the man at the helm: William “Billy” Pustari, who took over the business in 1988. He ushered in a new era at Modern, right when New Haven apizza notoriety escalated. His mark will forever be ingrained into Modern’s history. With 45 years in the pizza business, Pustari says, “It was a labor of love. It’s all I know. It’s all I ever did. Never went to college. Restaurant U., that was it.”

Modern was founded in 1934 as Tony’s Apizza by Tony Tolli. The business changed hands to Louis Persano then to Nick Nuzzo, from whom Pustari purchased the pizzeria.

Pustari already owned a pizzeria in nearby Fairfield and was tipped off by his pizza box supplier that Nuzzo was ready to sell. After working in the business for 50 years and with the sudden loss of his son, Nuzzo was ready to pass the reins over to its next proprietor.

When asked if he had any reservations about taking over Modern, Pustari says, “No. Shoot from the hip.” He worked for Nuzzo, learning the ropes, during an eight-month transition, which brought in some much-needed consistency to the operation. As Pustari was being introduced to his new business, New Haven apizza saw a boom. Since Modern had already established itself as a major player in the style movement, Pustari was able to capitalize on the resurgence.

Modern Apizza Invests Back in the Business

In the early 1990s, Pustari set into motion renovations that would be a key driver to the volume Modern outputs today. First, he expanded the dining area to seat 130, added an additional oil-fired brick oven and makeline, as well as a prep kitchen. In the basement, he added a dough room that today outputs 250-pound batches of dough three times a day and converted an old wooden refrigerator into the store’s beer cooler.

Next, he tackled parking by purchasing and demolishing the neighboring fish market to create parking, a high commodity for a Northeaster urban restaurant.   

“We put everything back into this thing,” Pustari says. “We didn’t take the money and run. We threw every penny back into it. That whole side of the kitchen wasn’t there that we walked in on. The Back kitchen wasn’t there. The downstairs wasn’t there. We built all of that. We reinvested constantly.”

Pizza makers work together to make pizza at Modern Apizza in New Haven.

Streamlining Modern’s Systems

Pustari infused a laser focus on the restaurant’s systems. “What I brought was organization, just reorganizing it,” Pustari says. He created an assembly line process so efficient that he consulted with Sbarro to teach the chain how he does it. “I really enjoy that assembly line process of getting the product from here to there,” he says.

Modern sells up to 1,100 pizzas a day on the weekend, so the operation must be running at its most efficient.

Systems had to be dialed in. “It’s flowed as the business got busier because you have to gear up to what you are doing,” he says. “In the past when it wasn’t that busy, you could get away with all this stuff but you’re trying to do the volume that we do here it’s impossible. You must be well-oiled machine.”

The two-makeline setup consists of a dough opener, dresser, oven cook and cutter. You can even find pizza makers tag teaming a pizza to get it topped quickly. “Everyone knows what their job is,” he says. “You don’t have to be told. It just works. I try to explain this to people. They’ll look out there and see a line down the street and say ‘gosh, that’s got to be chaos.’ They come in my kitchen and it’s just like this (a quiet calm).”

The system is fluid and Pustari is always looking for ways to improve it. He insists, “It just happens naturally to me like people are naturally gifted at different things.”

The system depends on Modern’s 62 employees. He’s quick to credit the business’s success on his tight-knit crew. Many of the staffers have been at his restaurant for decades, a testament to the culture Pustari has created, a quiet and calm culture led by example. “If you make it here, if you start working and you’re one of us kind of, you fit in, you never leave,” he says.

There is no shouting or cursing in the kitchen, Pustari says. In fact, as the kitchen received phone orders for 27, 19 and 12 pies in a row, the crew was calm and focused on their tasks. It’s a family affair as his wife folds boxes with the team, while the father and son duo work the makeline and oven.

Modern Apizza’s Product Evolution

Modern still specializes in its charred, chewy yet crispy texture that it was founded on. The apizza was born from its meticulous dough, made from a natural mother starter and its 24-hour cold ferment.

Pustari says not much has changed on the menu since he’s taken over. Modern churns out traditional apizza from its oil-fueled brick oven. The Italian Bomb with bacon, sausage, pepperoni, mushroom, onion, pepper and garlic is still a favorite, as well as the Clams Casino with bacon and peppers.

The menu is streamlined, offering appetizers including salads and its famous garlic bread; apizza and calzones.

Where changes have been made are with the products. “Ingredients have changed from 35 years ago, just buying better products.” Pustari is proud of the  local sausage he sources, which is hand-pinched on every pie. “They bring it every day,” he says. “They call us early in the morning. We tell them how many pounds we want, and they grind it, make it and bring it over.” He would rather do business with products right down the street. Rather than dealing with the large soda companies, he opted to stock a local soda.

The beer menu also features local breweries. He even took it a step further and started collaborating with New England breweries as far back as the early 1990s to do limited edition beers only sold at the restaurant. “We did a Modern Lager, a classic Lager,” he says. “This past Monday, we made an Italian Pilsner with a brewery called Counter Weight. That is the first one I’ve done with them. So, we go down to the brewery and add in all the hops and add in all the grains and transfer it from tank to tank and spend the whole day so it’s a lot of fun. We sell them in 4-packs. This year, we’re doing a 4-pack with a t-shirt as a package. The last time we launched it, we sold 40 half barrels of the beer within two months.”

With the house beer and 10 taps combined with an assortment of wine, alcohol is six percent of its sales. “We go through beer like a bar does,” he says.

Modern Apizza Maintains its Community Reputation

While Modern has an ever increasing stream of tourists flocking to try the apizza, it’s known as the locals’ spot, something that Pustari strives to maintain. He puts his emphasis on the New Haven community. “We’ve done fundraisers for all the local cops,” he says. “Someone gets hurt, injured, you know, we jump on board on it. Fire department eat here every Friday from all the different houses in New Haven and if they need something, they have a tragedy, or something happened, we jump in on it.”

With a busy phone system, locals have also cracked the code to miss the tourist lines. “All the locals, all the people that know me, they all do that.”

Modern’s growth is only limited by time and space. The restaurant draws $5 million in annual sales without delivery or use of third-party services.

Even with all the renovations and systems in place, Pustari says they’ve reached maxed capacity. “Demand especially on the weekend is probably five times than what we do,” he says. “We could probably sell 5,000 pizzas a night if we had the capability of it.”

Pustari and his team focus on optimizing what they can with the set number of hours and 2,800 square feet.

“We’re really good at retaining our clientele. We are really, really good and there’s a big face on it. It’s my face on it all the time and that’s why I don’t try to bastardize it.”

Pustari is constantly asked about opening more locations and new ventures, but his resolve is strong. “It’s not my thing,” he says. “I’d rather just have it nice, mellow and easygoing; you know. I love the restaurant business. I’m a social person. I can’t do office work. I can’t sit down, I can’t write. I can’t spell but I can cook and that’s what I like to do.”

Denise Greer is Executive Editor at Pizza Today.

New Haven Apizza

Pizza Today overs coverage of common pizza styles in the U.S. New Haven apizza is a favorite American pizza style that has expanded beyond New Haven to cities across the country. Explore more on New Haven-style Pizza:

What is New Haven apizza?

Take a New Haven Pizza Tour with Pizza Today. 

Check out how New Haven style pizza has fared nationally in our Guide to the 2023 National “Best Pizzas” Lists

Learn more about Apizza in an in depth interview Frank Zabski on The Hot Slice Podcast. Frank operates the New Haven Pizza School.

Modern Apizza Pizzeria of the Year receives national media attention

Since we announced Modern Apizza as our Pizza Today 2023 Pizzeria of the year, the designation has received a number of national media stories. Check out a few of the media outlets spotlighting 2023 Pizzeria of the Year Modern Apizza:

Food & Wine: This Pizza Joint Was Just Named Pizzeria of the Year, and No, It’s Not in New York or Chicago

Patch: Pizza Today ‘Zine Names Modern Apizza Eatery Best Pizzeria For 2023

Eat This, Not That!: This Is America’s Pizzeria of the Year for 2023

Parade: The Pizzeria of the Year Was Just Named—And It’s Not What You Expect

The post 2023 Pizzeria of the Year: Modern Apizza, New Haven, Connecticut appeared first on Pizza Today.

Thiago Vasconcelos and Alissa Gibson, owners of Pedroso’s Pizza in Austin, Texas, on The Hot Slice Podcast

Thiago Vasconcelos and Alissa Gibson, owners of Pedroso’s Pizza in Austin, Texas, on The Hot Slice Podcast. Pedroso consists of a permanently placed trailer and a commissary kitchen.

The couple opened Pedroso’s in the middle of the pandemic in a much smaller food trailer than their current trailer.

Thiago spent a decade working as a pizza maker for Tony Gemignani in San Francisco. Thiago was recently named a Rising Star in the Pizza Industry by Pizza Today. Alissa spent her career in the front of the house. Thiago and Alissa’s backgrounds complement each other in their own venture. Their concept became the buzz of Austin and the little food trailer began making local pizza lists and garnering the attention of local influencers. That helped elevate the business and the couple looked to grow. They upgraded to an 8-foot by 20-foot trailer and increased its oven capacity.

The business was flourishing. Then the Texas heat wave struck, a troubling situation for a food trailer dependent on customers to stand in line in 110 F-plus temperatures. The couple set a policy to close the trailer when temperatures reach above 100 F. Instead, they run carryout and delivery out of their commissary kitchen. It’s a move that takes the stress off Thiago, Alissa, their team and their customers.

Listen to more of their story.

Follow Pedroso’s Pizza at https://www.pedrosospizza.com/ and on Instagram @pedrosospizza.

Thank you to our sponsor

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Anthony Petralia, owner of Tralia on The Hot Slice Podcast

This week on The Hot Slice Podcast, our guest is Anthony Petralia. We last caught up with Anthony over a year ago to talk ghost kitchens for a Pizza Today Magazine article Going Ghost: A Look at Ghost Kitchen Operations and Setup. His dad Don reached out to us to share that Anthony has grown his ghost kitchen into a brick-and-mortar restaurant, Tralia, in Sarasota, Florida.

Getting there has taken persistence and strategic expansion. Anthony, like many executive chefs, was furloughed during the pandemic. The COVID-19 pandemic birthed a new class of business owners, already battle tested.

As the ghost kitchen operation grew, Anthony looked for ways to expand into more. His current ghost kitchen location in Your Culinary Place, a shared commercial commissary kitchen (https://yourculinaryplace.com/ ), allowed him to gradually expand into a 20-seat restaurant in its facility. Anthony shares how the ghost op helped him transition into a full-service pizzeria.

With an extensive culinary background, Anthony likes the challenge of offering multiple styles. Find out his approach to doing an artisan pizza and a Detroit-style pizza without overwhelming the kitchen operations.

Now that Anthony has streamlined the business for dine-in and carryout, He’s focused on the pizzeria and even what’s next. Listen as Anthony shares his pizzeria story.

Show Notes:

Learn more about Tralia at https://www.traliasrq.com/

Follow Tralia on Instagram: https://www.instagram.com/traliasrq/

Thank you to our sponsor

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What happens to the business if something happens to you?

Estate planning is one of the easiest things for most folks to procrastinate, because, let’s face it, most of us don’t think we are going to die anytime soon. But, as business owners, we need to be prepared for what will happen in the event of a tragic event. We owe it to our families, partners and employees who rely on us to ensure that a crystal-clear plan is in place for business continuity.

The information provided in this article does not, and is not intended to, constitute legal advice and is for general information purposes only. Readers should contact an attorney in their jurisdiction for questions and advice regarding this topic.

General Estate Planning

Everyone should have a will that details how you would like your assets to be distributed upon death, as well as any final wishes like burial requests, funeral arrangements, etc. If someone dies without a will, referred to as dying intestate, a court will decide how to distribute assets based on your state’s intestate succession laws. It is important to note that whether you die with a will or die intestate, the assets and affairs of your estate are fully available to the public, unless you utilize a trust, which we will discuss below.

Next, each individual should have two powers of attorney: one for durable power of attorney, granting an individual the ability to manage your financial, legal and other personal affairs in the event of incapacity, as well as a separate power of attorney for healthcare decisions. The designated individuals, referred to as “attorney in fact”, can be the same person for both documents or two different individuals. You should also designate back-up attorneys in fact in the event that the person(s) you choose is unable to serve.

As a business owner, designating a person to be your power of attorney, particularly for financial matters, ensures that there is continuity for both your personal and business affairs to continue in the event that you are unable to make decisions for yourself. Your attorney in fact will have the ability to ensure that the day-to-day functions of your business and your personal life remain constant. These instruments should be reviewed or updated roughly every five years, or sooner if there is a material change to your financial, family or business situation.

What are trusts and what do they accomplish?

Protecting one’s assets through the use of a trust is an extremely useful tool and can help shield assets from public disclosure, as well as give one greater flexibility to dictate how one’s assets are managed and distributed.

A trust is a separate legal entity from an individual in which you place assets for the benefit of another person during their lifetime. There are three individuals involved in a trust: (1) the person creating the trust, creating the rules of the trust, and putting assets into the trust, called the trustor, (2) the person whom the trustor gives control of the trust, called the trustee, and (3) the person or persons who are intended to benefit from the assets placed into the trust, called the beneficiary or beneficiaries.

There are varying types of trusts that can become very complex, usually for purposes of minimizing estate tax burdens, but for most people, a simple revocable trust can shield your assets from probate court and allow your wishes for the disposition of the assets placed into the trust to be carried out immediately through the trust documents.

In practice, a revocable trust works like this: Tony is an unmarried man with two children, a pizzeria of which he is the sole owner, and a home. Tony, with the help of his attorney, creates a trust to place the business interest and the home into, for the benefit of his two children.

Tony designates himself to be the trustee of the trust during his lifetime, giving him control of the assets while he is alive. However, he designates his nephew to be the successor trustee after Tony’s death, meaning that his nephew is responsible for preserving the assets for the beneficiaries, Tony’s children, in the way in which Tony wanted the assets to be managed, as detailed in the trust agreement.

For example, Tony may have dictated in the trust agreement that the trustee may only pay income from the trust to beneficiaries for certain purposes, like for education or for purchasing a home. Or, he may have drafted the trust documents to be broad to help support his children’s lifestyle and general needs – trusts can be drafted as narrowly or broadly as the trustor desires.

Additionally, in the context of business ownership, the trustee of the trust is the person who will make business decisions in the same manner in which a shareholder of a corporation or member of an LLC would do so. The trustee can hire someone to be a business manager, or even sell the business if they believe it to be in the best interest of the beneficiaries, but the best practice would be to choose a person as the trustee who has business acumen.

While revocable trusts may seem complicated, the benefits are valuable. Trusts shield your assets from the probate court, which can be time consuming and expensive, while also keeping the details of your assets private. A trust also gives you a wider degree of latitude to direct how your assets are managed after your death with immediate effect, rather than waiting on the probate court to make decisions and distribute assets.

Corporate Entity Documents

Every business, but particularly those businesses which have multiple members or shareholders, should have sections in their shareholder agreement or operating agreement that dictate what happens in the event of the death of a shareholder or member.

For example, you may have a great relationship with your partner, but not so much with their spouse. If you have a buy/sell provision in your corporate documents that requires the company to purchase the interest of the deceased partner upon their death, you will save yourself from having to work with a spouse or other beneficiary of your partner’s estate. You can dictate in the entity documents how this process will work – whether or not they are paid out in a lump sum or over time, how the business interest is valued, etc.

Additionally, you may want to purchase “key-man” life insurance policies for yourself and your partners that pays the company in the event of a partner’s death, so that the company has enough liquid funds to buy out the deceased partner’s shares or membership interest. 

Estate planning is complex and requires a lot of diligent thought and contemplation of unpleasant scenarios. In the end, those of us who own businesses have a duty to our families and employees to ensure that our affairs are in order for when the unexpected happens. If you have never done estate planning or it’s been some time since you’ve looked at your estate planning documents, I highly recommend speaking to a qualified estate planning attorney in your state to make sure that your affairs are in order.

Thomas Reinhard is a Seattle-based business attorney and a co-owner of Cascadia Pizza Co.

The post Ins & Outs of Estate Planning appeared first on Pizza Today.

Neel and Palak Vaidya, Troy’s Italian Kitchen on The Hot Slice Podcast

On this week’s The Hot Slice Podcast, Executive Editor Denise Greer and Senior Creative Director Josh Keown chat with Neel and Palak Vaidya, co-owners of Troy’s Italian Kitchen in Arlington, Virginia. Neel was recently named a Rising Star of the Pizza Industry by Pizza Today.

Neel and Palak’s journey to pizza was a unique one. They capitalized on the sale of an existing pizzeria. Though they kept the name, Troy’s Italian Kitchen, the couple overhauled the business and its menu to create the successful business they have today. Learn about how their interest in pizza sparked the flourishing business.

Troy’s Italian Kitchen was never meant to be a vegan-focused pizzeria. But the couple developed plant-based pizzas that pulled a fusion of other cuisine such as Indian, Mexican and BBQ. The vegan pizzas became a hit amongst the local plant-based community and drove huge vegan pizza sales during the pandemic. That demand has persisted, and vegan pies make up 60 percent of Troy’s sales.

Neel and Palak also jumped on offering catering and expanded their pasta menu to diversify catering. They have three team members dedicated to private catering.

Listen on as Neel and Palak share the story of Troy’s Italian Kitchen and its fusion pizza menu.

Show Notes:

Read a Q&A with Neel.

Learn more about Troy’s Italian Kitchen.

Follow Troy’s Italian Kitchen on social.

Instagram @troysitaliankitchen

TikTok: @troysitaliankitchen

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Steve Carcarey, Collegeville Italian Bakery Pizzeria Napoletana, Collegeville, PA, on The Hot Slice Podcast

This week, we have Steve Carcarey co-owner of Collegeville Italian Bakery Pizzeria Napoletana in Collegeville, Pennsylvania. Collegeville first opened as a bakery. Steve and his wife Patrizia took over the business from her parents. Since then, the couple has added on a dining room, full menu, catering and a thriving packaged goods business.

According to its “About Us”, Patrizia says, “My family is from Nusco, Italy in la Campagnia (mountain region) south of Rome. In 1970, my parents, Giovanni and Caterine moved to America. 24 years later they started Collegeville Italian Bakery and have been baking fresh bread from scratch ever since. My husband, Steve, and I are happy to run our retail store and carry on all of our family traditions.

With its slogan “we’re more than just a bakery!”, the couple have worked to create a diversified business. In a previous Conversation with Pizza Today, Steve said, “When they hear, “bakery,” most people instinctively think sweets — cakes, pastries, cookies, etc. While we offer all of those items, there’s so much more to our business. We have such a rich history, authentic culture and unique offerings that we want people to know about, so it’s just getting past those initial assumptions to show customers what we’re all about.

Collegeville has captured a diverse market in its small college town. Steve shares the unique interior flow system that encourages diners to purchase its packaged goods such as donuts and desserts.

Listen as Executive Editor chats one-on-one with Steve on the following topics:

• The business’s rich history
• Maintaining a bakery and pizzeria operation
• Collegeville’s pizza style
• Focused catering
• Dining flow
• Grab-and-go goods
• Future growth

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Thank you to our sponsor

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Luke Tobias, Indianapolis-based pizzeria Futuro on The Hot Slice Podcast

This week, we hear the story of Futuro in Indianapolis, Indiana. Owners Luke Tobias’ and Sarah St. Aubin’s incomes halted during the COVID-19 Pandemic. With a newborn, the two looked for direction. With Luke restaurant experience and Sarah’s business and customer contact savvy, they started a popup pizzeria from their home. They specialized in multiple pizza styles and made up to 50 pies a day from a home oven through a preordering process.

Fast forward nearly three years, they have a growing brick-and-mortar pizzeria in the Holy Cross neighborhood of the Motor City. We talk to Luke about how the home popup evolved into the thriving restaurant it is today.

Learn more about Futuro on this week’s episode, including:

• The home popup start-up
• Transition to a brick-and-mortar restaurant
• Pizza styles
• Luke and Sarah’s backgrounds
• Financing and building out Futuro
• Operations
• Future Growth

Show Notes:

Explore more about Futura at https://futuroindy.com/ and on Instagram at https://www.instagram.com/futuroindy

Pizza & Pasta Northeast Registration is NOW OPEN!

Registration for the 5th annual Pizza & Pasta Northeast is now open! Don’t miss out on one of the biggest pizza trade shows taking place on October 1-2, 2023 at the Atlantic City Convention Center. Register online now before prices increase! Special note to COMPETITORS: Sign up now before spots fill up. Learn more.

Thank you to our sponsor

The post 159. A Product of the Pandemic appeared first on Pizza Today.

When Tom Monaghan took over a struggling pizzeria in Ypsilanti, Michigan, called DomiNick’s in 1960, one of the biggest changes he made (besides changing the name to Domino’s) was to slim down the menu. He reduced the number of pizza sizes he offered and slashed the sandwiches off the menu. Simplicity was his key to success. Pizzerias across the country live by the mantra of simplicity, but I’ve noticed a trend over the past few years that challenges it. I’m not talking about diner style menus offering everything under the sun, which is usually a recipe for waste, high food cost, low quality food, or all three. The trend I’m seeing is pizzerias offering a single non-pizza specialty item as a way to stir things up and attract fresh business.

Back in 2015, a little Brooklyn pizzeria called Emily made a splash when they introduced a dry aged burger topped with aged cheddar, caramelized onions and house-made “Emmy sauce.” That’s the only burger on the menu. There’s no burger list with options and fixin’s; that’s the burger. Emily is primarily a pizza restaurant, but this burger gave them access to a completely new identity. They scored fresh press coverage from media outlets that had already written about their pizza. Burger fanatics traveled to this tiny pizzeria just to try their burger. It was, and continues to be, a huge hit. Emily and their sister brand Emmy Squared now have over a dozen locations across the country and they all serve a signature burger alongside their Detroit-inspired pizza.

Scott Wiener
Founder, Scott’s Pizza Tours and SliceOutHunger.org

Pizza is easily my favorite food, but my No. 2 is ice cream. When I find a place that combines the two, I’m in heaven. That’s why I’m such a huge fan of Lovely’s Fifty-Fifty in Portland, OR. Their menu consists of a few small plates, about a dozen seasonal pizzas, and house-made ice cream. That’s it. Like their pizza, the ice cream at Lovely’s Fifty-Fifty rotates with the seasons. They only offer six flavors at a time. In the mind of owner Sarah Minnick, ice cream and pizza are equally important to the restaurant. That’s why she named it Lovely’s Fifty-Fifty; 50 percent about the pizza, 50 percent about the ice cream. If you come to the restaurant for one, you’ll likely stay for the other.

Back to the East Coast, we have to swing by two cosmically good slice shops that have both found success with sandwiches. L’industrie in Williamsburg, Brooklyn and Mama’s Too in Manhattan’s Upper West Side both offer specialty sandwiches every Wednesday. These are slice shops, so they sell pizza to-go, and their only real seating comes courtesy of COVID-era parklets. Both pizzerias spend the week tinkering, then announce the Wednesday sandwich via an Instagram post. They are guaranteed to sell out. Someone who showed up Tuesday for a slice will be back Wednesday for the sandwich.

In the case of L’industrie and Mama’s Too, the limited time element is part of what makes Sandwich Wednesday special. They do it on Wednesday rather than on the weekend to boost an otherwise slow day. When Emily introduced their burger, they only made 25 of them per day. I remember calling the restaurant to find out how many were left as a means of tempering my expectations. The revolving flavor list at Lovely’s Fifty-Fifty gives a reason to keep coming back as the menu changes through the seasons.

Simplicity is extremely important for anyone who wants to maintain consistency, freshness and low food cost — but there’s still room for some excitement from a limited specialty item on your menu.

SCOTT WIENER is the founder of Scott’s Pizza Tours in New York City and SliceOutHunger.org  Instagram: @scottspizzatours

The post Man on the Street: Stir Up the Menu Mix appeared first on Pizza Today.

Pizza Today talk Letters to the Editor

This week on The Hot Slice Podcast Editor In Chief Jeremy White and Executive Editor Denise Greer talk Letters to the Editor. We touch on some big industry topics, including Pizza Expo, education, entering the pizza industry, pizzeria valuation, our pizzeria operator survey and more.

Here are some excerpts from a few of our Letters to the Editor:

Drew Butler, Market Pizza by Drew Butler:

For the last six months I have operated   Market Pizza by Drew Butler and it has been life changing. As a longtime excellent home cook, I never wanted to make my passion into a profession for fear of it turning into “work.” And Im sure we all know the saying, “if you love what you do you’ll never work a day in your life.” Its absolutely true. I’m doing what I love, and my customers are loving my pizza. The plethora of positive feedback has filled my tank abundantly, more than anything else I’ve ever done. I now live for it and it has made me very happy.

Of course any business owner knows, it is hard work with long hours that you wouldn’t trade for anything. I am now training my son and he is improving rapidly. To work beside him is a highlight of parenting, really my life. Truly. The pizza world has amazing people, community and consumers. It’s a fantastic industry that I’m blessed to part of.

Brenda’s Pizzeria:

There were so many great seminars but a few of the really good ones were on at the same time.  I think the seminars I attended were some of the best ones.  There was one day we almost didn’t get to finish seeing everything on the show floor, we were running out of time because of the seminars.

Tyler Carlson:

Our experience at the Pizza Expo was excellent; our team found both the expo floor and seminars very educational, well-organized and full of great networking/partnership building opportunities.

Show Notes:

We mentioned several topics, so we are taking time to share some of those article and recipe references:

Pizzeria Valuation:
https://pizzatoday.com/topics/employee-management/valuation-whats-pizzeria-worth/

First Steps to Selling a Pizzeria:

https://pizzatoday.com/topics/employee-management/first-steps-selling/

Deep Dive into Restaurant Lawsuits in the News with Thomas Reinhard

https://pizzatoday.com/podcasts/the-hot-slice/154-deep-dive-into-restaurant-lawsuits-in-the-news-with-thomas-reinhard/

John Gutekanst’s Dough Articles:

A Better Pizza Crumb Structure: The Guts

https://pizzatoday.com/topics/dough-production-development/a-better-pizza-crumb-structure-the-guts/

Knead to Know: Making Pizza with Sourdough — Beauty and the Yeast

https://pizzatoday.com/topics/dough-production-development/knead-to-know-making-pizza-with-sourdough/

The Rise of Italian Pizza in Teglia is Upon Us

https://pizzatoday.com/topics/dough-production-development/the-rise-of-italian-pizza-in-teglia-is-upon-us/

And finally recipes on the two Upside Down Pizzas we dream about:

Tony’s Trending Recipe: Upside Down Pizza

https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-upside-down-pizza/

Pineapple Upside-Down Pizza

https://pizzatoday.com/recipes/pizzas/pineapple-upside-pizza/

Thank you to our sponsor

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Peter Falzo, Vinnie’s Pan Pizza on The Hot Slice Podcast

On this week’s The Hot Slice Podcast, Executive Editor Denise Greer chats with Peter Falzo, owner of Vinnie’s Pan Pizza in Millburn, New Jersey. Peter created Vinnie’s to honor his uncle who owned a successful pizza restaurant for decades.

Peter shares his story of transforming his own Italian restaurant into a high-demand carryout pizzeria. He details how he created Vinnie’s Pan Pizza brand and vital tenants to allow it to thrive.

Vinnie’s has received high marks locally and nationally for its unique take on pan/bar pie. The pizza garnered such a reputation that Dave Portnoy gave it 8.3 score out of 10 on his Barstools Pizza Review. “This place is going to be electric after I’m done with it,” Portnoy says in the video review. This is great… Wow. I love it 8.3.” The review sparked an infusion of new interest in the pizzeria. Peter reveals what happened at the restaurant after the review and tips for other restaurants who receive a visit from Portnoy.

Learn more about Vinnie’s Pan Pizza, on Instagram and on TikTok.

Thanks to our sound engineer and designer Katie Wilson.

Thank you to our sponsor

The post 157. The Vinnie’s Pan Pizza Brand appeared first on Pizza Today.

Evan Eriksen, owner of Pie 95 Pizza in Jacksonville, Florida on The Hot Slice Podcast

This week, we hear the pizza journey of Evan Eriksen, who owns Pie 95 Pizza in Jacksonville, Florida, an artisan style, neighborhood pizzeria. His path to owning a pizza shop wasn’t a direct route and took him to some far-off places. After culinary school Evan worked with leading chefs in New York City, San Francisco and Sydney, Australia. But it was a pizza trailer that sparked his passion for pizza. Listen to Evan’s episode now.

Evan reached out to us on social wanting to share his journey to pizza. He sent us such a great story that we asked if we could share that with our followers. Here’s his story in his own words:

“As a young child I always was interested in food. Family gatherings and the group gatherings where everyone would partake in the dinner. So, this caused me to start cooking at a young age.”

Starting his Culinary Career

“After graduating high school, I had no idea what to do even though I worked in restaurants dish washing, bussing tables, and prepping. I thought of what was my childhood dream to be. I then recalled watching a series “Great Chefs” as a young boy and praised these chefs.

Evan Eriksen, owner of Pie 95 Pizza in Jacksonville, Florida

I decided to move to south Florida and go to culinary school. “Florida Culinary Institute” was the name at the time. All through college I paid rent, bills and tuition cooking around West Palm Beach. After graduating I realized to be great, I had to train with the best. Then moved to NYC. Sent my resume out to over 25 places and only heard back from 1. Gotham Bar and Grill. I set up an Interview and bought my plane ticket. Within 2 weeks I was working as veggie cook for an amazing 3-star New York time restaurant.

It was incredible for a 21 yr old. After many years of working in NYC for great chefs like Alfred Portale, Eric Ripert, Gabriel Kruenther and Ben Pollinger I had to go overseas. On a whim got my visa and was headed down under to Sydney, Australia. There I staged at Quay and briefly worked at Tetsuyas. While sitting in Manly work I had a pizza and beer. Realized life was about the simple things and not overly fancy food.”

The Light Bulb Moment Sparks Passion for Pizza

“After coming back to the States I headed west to good old San Francisco. Became Executive Sous at Ame restaurant in the St. Regis Hotel. Something was not right in my career. Some passion was gone I wanted to learn something. Then something happened. I saw this adorable concession trailer in Fishermans Wharf. Carmel Pizza Company. It was a 18ft concession trailer with a 120 Mugniani wood fired oven on the back. They were hiring! I said get the job and learn pizza in a few weeks then quit! Well, I got the “cook” position and absolutely fell in love. Knew that pizza was in my life forever.

After working there for almost 1.5 yrs I knew it was my moment. The moment I had to open my own pizzeria. Decided to come back east to Jacksonville Florida. The food truck scene was booming here. So built a concession trailer almost exactly like “Carmel” had across country sight unseen and spontaneously. Yeah, I know it was crazy.

Then hit the road with my trailer. I was taking every gig I could. Just wanted people to eat and try our pizza. It’s different, it’s unique, it’s artisan, it’s Pie95 Pizza! Food trucking come with a lot of great, but also hard scary times. From weather dangerous driving to blowouts on the trailer. The list can go on forever. Really wanted to showcase more of my skill then just what we served pizza and wings. Of course, for caterings we had more options, but showcase my passion “food”.”

Opening a Brick and Mortar Pizzeria

“After years of looking and saving all my money I found a quaint 950sqft juice bar in historic Riverside. Jacksonville, Florida. Signed the lease and started our build out. You only open your first restaurant once. So let’s enjoy this.

Our menu showcases of course wood fired pizza which we specialize in. It also has a lot of shared plates and starters. I’d like to give the patrons a dining experience in a new way. Not a traditional pizzeria, but more of an artisan style. Our building was built in 1927 and we want to celebrate that. In the food and in the decor. We run weekly specials and like to get creative with the menu. Seasonal roasted veggies, fun plays of Asian fusion, Italians twists. A fun global cuisine celebration. We look to grow the starters and some main courses of the menu in the future.”

Learn more about Pie 95 on the website https://pie95pizza.com/ and Instagram https://www.instagram.com/pie95pizza/.

This week’s The Hot Slice Podcast hosts are Senior Creative Director Josh Keown and Executive Editor Denise Greer.

Thanks to our sound engineer and designer Katie Wilson.

Thank you to our sponsor

The post 156. From Chef to Food Truck to Brick and Mortar Pizzeria appeared first on Pizza Today.

Anticipating pizza orders will be a game changer for pizza restaurants

We’ve seen a small movement of pizzerias and mobile pizza businesses offer preordering. It’s a move we see that may revolutionize pizzeria operations. Preordering pizza will be among next big pizza trends.

I’ve been monitoring and spotting pizza trends for over a decade. The pizza industry has seen several shifts and I’ve become attuned to anticipating what’s next in the pizza industry. Preordering will be in the next wave of big pizza trends.

Our Pizza Today team often jokes that I can see trends a few years before they become mainstream. So, I am calling it right now, a few years from now pre-ordering pizza will be mainstream. And early adapters will be ahead of the curve and capture those customers who would like to pre order pizza right now.

What is pizza pre-ordering?

Pre-ordering or advanced ordering allows customers to plan ahead and order from a pizzeria’s menu ahead of time through its online ordering platform or specific pre-ordering app. I believe we will see a potential pendulum shift with more customers seeking to order food in advance. This can be same-day ordering, or this could even be days or weeks in advance.

Preorders can be managed through an online ordering platform or other preordering specific platform. If you are looking into pre-ordering systems, be sure that the platform will integrate seamlessly into your online ordering, POS system and third-party delivery apps.

Why do people want to preorder food?

The short answer is convenience. It’s a tool that makes meal decision-making easier. Think about pizza Friday nights. I know families that order the exact same pizza order from their favorite pizzeria every Friday night. It’s a routine for them. So, let’s make it easy for them to put in their order for the next week or even the week after that.

Preorders are especially beneficial to new restaurants and foodies who love to try the new hot spot. Keeping the local foodies in the know when preordering is available will help guarantee that they get some of the first slices from a new pizzeria.

Say, you have an in-demand hot specialty pizza that sells out faster than your team can make it. Set it up for pre-orders only. When you release it to your loyalty club and socials, your pizza fans will not only be able to get the sought-after pizza first, but they will also know that you value their time and loyalty to your pizzeria by adding “exclusivity”.

How will preordering help pizzerias?

1. Sales projections. We see the operational benefit as the biggest enticement for pizzerias to offer preordering. Along with your past performance stats from your POS system, tapping into preordering can allow you to better plan for rushes and other busy times.
2. Guaranteed sales. The customers who choose to preorder pay in advance for their pizza order so you can depend on those sales on any given day.
3. Special events, large groups and promotions. Another area we see preordering as widely beneficial is during special events, large groups and promotions. Often events can be considered controlled chaos. You have an opportunity to harness preordering to create a controlled crowd of orders. This also is seen as a customer service benefit to not have to wait in long lines. You’ve seen this play out successfully in other industries, like amusement parks’ systems to reserve spots in line for popular rides and attractions.
4. Turning tables faster. Preordering can help in a dine-in setting, working similarly to a reservation system, except once a party enters the pizzeria and sits down, the wait time for food is diminished. Their order can arrive within minutes. I would recommend limiting dine-in preorders during predictive peaks and rushes. Or, managed effectively, you can designate a portion of your dine-in seating for preorders.
5. Minimize food waste. Depending on how well your customers adapt to pre-ordering, you can also see a significant reduction in food waste as you’re better able to predict product ordering.
6. Competing with third-party. Preordering can give you an advantage over third-party delivery providers. Being about to establish a predetermined pickup or delivery time can be an added convenience for customers. An additional benefit is that the former third-party customer is now in your system with more opportunities to market specifically to them.

But, like any new technology, there will be a transitional period of makeline and oven adjustments to accommodate the preorders. It will be similar to the shift when you added and ramped up online ordering. Introduce it in key ways like events, promotions and as a loyalty-specific benefit to test drive its application in your operation.

What are the cons of preordering?

There are a few pitfalls with preorders, as well. Addressing these two key areas will increase the success of your preordering initiative. They are:

Overpromising and under delivering. If you have not set up preordering correctly to limit the number of orders in a specific time slot, you can run into log jams in the kitchen which will slow everything down to a crawl for all orders. Not coordinating kitchen orders efficiently and effectively can cause the estimated times to be delayed. Customers may be less likely to use the service if their food is frequently delayed.

Lack of integration. If you go with a preorder system that does not integrate with your POS system, it is at your peril. Using two different systems for orders can lead to errors in reentering orders into the POS system, increase chances of missing an order and make analyzing sales more challenging.

Successful Preordering Examples

Now that I’ve outlined pros and cons of preordering, let’s look at it in application.

A Preorder-Only Pizzeria

Moto in Seattle, Washington has a three-month waitlist on pizza orders. To control the demand for pizza in his 500-square-foot pizza shop, owner Lee Kindell set up a preorder only operation. Moto receives up to 250 preorders on a given night. As he expands, Kindell will open to walk-ins and same-day ordering. The preorders have allowed the young business to grow in a controlled and predictive manner.

Read this quick Q&A with owner Lee Kindell.

Listen to Lee Kindell talk about the preordering phenomenon on the Hot Slice Podcast.

Mobile Pizza Business Preordering

A Slice of New Jersey in Byram, New Jersey focuses on public events and private catering. The output of this pizza food truck is limited. Owner Chris Hill devised a plan to better execute public events through preordering. He announces the dates and locations of his public events, giving his fans the opportunity to preorder pizza. The initiative is very effective.

Listen to owner Chris Hill detail his preordering approach to public events on The Hot Slice Podcast.

Investigate how preordering can work for your pizzeria. If you have a thriving preordering program, we want to hear about it. Reach out to me at dgreer@pizzatoday.com.

Denise Greer is Executive Editor at Pizza Today.

The post Preordering Pizza Will be Among Next Big Pizza Trends appeared first on Pizza Today.

John Gutekanst offers pizza dough tips on The Hot Slice Podcast

This week on The Hot Slice Podcast, we are chatting with creative pizza genius John Gutekanst about his and our favorite subject, pizza dough. John is a past keynote speaker at Pizza and Pasta Northeast. He owns Avalanche Pizza and Slice House in Athens, Ohio, is a contributor with Pizza Today, Emcee at the International Pizza Challenge and frequent demo and seminar presenter. He is an award-winning pizzaiolo, baker, teacher, speaker and author and has been featured in Gastronomica, Food Arts, National Geographic, Alimentum Food Journal, Food Network and Best Food Writing.

In the latest Knead to Know column, John goes in depth into building a better crumb structure in your pizza crust or what he calls the “guts”. Pizza makers and pizza enthusiasts are captivated by the interlocking web of gluten on sideview photos of pizza on Instagram. The gluten development isn’t magic. It takes continual experimentation. John talks about adjustments you can tweak during the dough-making process that will dramatically impact the pizza’s crumb structure. If you’ve never manipulated your dough formula, John provides where to start to experiment with various results in crumb structure.

In “Guts” John says, “One of the most important aspects of pizza is hidden inside the crust. All the work of selecting cheeses, sauce and toppings that bake perfectly on pizza are second to the rise, cell structure and texture of the interior of the crust. The internal affairs office of any given pizza reflects the relationship between flour, water, time and baking temperature in what will become the base. These factors all bring the specific elements of flavor and texture to the final product and is like a relay race where all the runners deliver a final win for the team. If one of them stumbles, the team suffers, but when everything goes perfectly it’s a glorious day in Pizzaville. Read John’s Knead to Know column now. 

Next Big Pizza Movement

We couldn’t help but ask John to share his insights on how pizza is evolving and what’s next. Roman has had a gradual rise and he sees the long pan-style pizza to continue. Learn about why and how it is growing across the U.S.

Another climber is the pizza slice business. We shares his own experience with the serving pizza slices and where it is headed. PizzaToday.com has a wealth of knowledge on the pizza slice business. Here are a few things that you must do in order to maximize your chances of success serving pizza slices:

• Quality. Use the best ingredients possible, from flour to tomato sauce to cheese. A high-quality, high-gluten flour and low moisture whole milk mozzarella work best for this type of operation. Cheaper mozzarellas do not hold or reheat well.
• Know your numbers. Yes, we always hear that pizza by the slice is very profitable, especially because you get more money per pie (ex. $20 for whole pie, but $3.5 per slice, 8 slices per pie $28) but if you are only selling two to three slice of the pie, you might be losing money. Know what every pizza costs you, know what every slice costs you. Also know how many pizzas you are selling, so you’re not over making them and left with a lot of waste.
• Have a killer display. People eat with their eyes, so make sure your pizzas look fantastic and are always on display. There is something to be said about slices. People want to see them, and they love to pick out their slice. Having signage or photos won’t be as effective as having them on display for your guests. You also want to make sure displays are always clean and well lit, so that your customers can get a good look at the slices. And have a nice selection. People don’t want to see only the usual boring cheese, sausage and pepperoni.

Get more slice business tips now. 

This week’s The Hot Slice Podcast hosts are Senior Creative Director Josh Keown and Executive Editor Denise Greer.

Thanks to our sound engineer and designer Katie Wilson.

Thank you to our sponsor

The post 155: Let’s talk Pizza Dough with John Gutekanst appeared first on Pizza Today.

Thomas Reinhard talks Wage Theft Lawsuits and Prevention, Importance of Estate Planning on The Hot Slice Podcast

The information provided on this podcast does not, and is not intended to, constitute legal advice and is for general information purposes only. Readers should contact an attorney in their jurisdiction for questions and advice regarding this topic.

Lawsuits impacting restaurants have been all over the news. Two dispute issues that we are seeing that you should be aware of are wage theft and estate and will lawsuits. We’ve tapped Thomas Reinhard, practicing attorney and co-owner of Cascadia Pizza Company in Seattle, Washington, to chat about these types of critical restaurant lawsuits in the news.

Wage theft lawsuits can come in the form of a few sources, including misappropriating employee tips and tip pooling issues. Thomas has recently addressed tips, tip pooling and service charges on PizzaToday.com in an article “What’s the difference between Restaurant Tips and Service Charges?” (https://pizzatoday.com/topics/employee-management/whats-the-difference-between-restaurant-tips-and-service-charges/). In the article, he clear classifies employee tips and who can receive tips. “A tip is a discretionary payment made by a customer independently, is calculated on their own, and is not dictated by restaurant policy,” he states.

Tip pooling is another area of contention. Thomas explained, “all tips collected are placed into a collective pool and then divided up among staff members. The pool can include anyone who is in the “chain of service”, including servers, dishwashers, bussers, cooks and other kitchen staff.” Read the article now. Though the Department of Labor allows mandatory tip pooling, not every state or municipality allows tip pooling. It’s important to check with your business attorney.

Restaurants are also making headlines for lawsuits over ownership. Estate Planning is vital for business owners. It’s important to have everything spelled out to alleviate conflicts after your death. Now is the right time to do estate planning restaurant business owners. Thomas shares how part of the process is pizzeria valuation. We’ve covered valuation extensively. TO learn more about business valuation, start with this article, “What’s My Pizzeria Worth?” (https://pizzatoday.com/topics/employee-management/valuation-whats-pizzeria-worth/).

Join us as week get into the weeds on wage theft and estate planning, two hot-button issues for toady’s restaurant owners.

Listen as we chat with Thomas in lively discussion of the two subjects.

This week’s The Hot Slice Podcast hosts are Senior Creative Director Josh Keown and Executive Editor Denise Greer.

Thanks to our sound engineer and designer Katie Wilson.

Thank you to our sponsor

The post 154: Deep Dive into Restaurant Lawsuits in the News with Thomas Reinhard appeared first on Pizza Today.

Chris Hill, A Slice of New Jersey Food Truck, talks mobile pizza business

This week on the Hot Slice Podcast we talk mobile pizza business with Chris Hill, owner of A Slice of New Jersey in Byram, New Jersey.

Before starting A Slice of New Jersey, Chris was a physical education/health teacher. After being laid off during the COVID-19 pandemic, Chris began his pizza odyssey with no background in the pizza or restaurant business. For 10 years though, he had always had a fascination with pizza, traveling the world to study pizza making. His pizza travels took him to Coalfire Pizza (Chicago, Illinois); The Dough Bros (Galway, Ireland); Joe’s Pizza (New York, NY), Zeneli Pizza (New Haven, Connecticut); No. 900 Pizzeria (Montreal, Canada); Sorbillo (Naples, Italy), Mission Pizza Napoletana (Winston-Salem, North Carolina); Metro Pizza (Las Vegas, Nevada); Settebello Pizzeria (Salt Lake City, Utah), Scottie’s Pizza Parlor (Portland, Oregon); Pizzeria Beddia (Philadelphia, PA); and Bonci (Rome, Italy).

The circumstances of the pandemic heightened that interest, and he began to pursue the perfect pizza and then scale it to sell pizzas at farmer’s markets. Those humble beginnings catapulted Chris into a thriving mobile pizza business. A Slice of New Jersey concentrates on prebooked public events and private catering. A big component of his public events is giving customers the opportunity to pre-order their pizza. It helps Chris manage the kitchen and operation side of the food truck.

The menu is grounded on a unique pizza crust made from dough that is fermented for 48 hours and uses a blend of artisan flours, including a local wheat sourced from Sussex County, New Jersey. Chris also sources seasonal produce from local farms.

A Slice of New Jersey’s Pizza Menu

The pizza menu has staple favorites like the margherita and pepperoni. There is also Drunken Pig with a house-made vodka sauce, fresh mozzarella, Italian sausage, parmigiano-reggiano, basil and extra virgin olive oil. The Cremini-Miny-Moe features roasted cremini mushrooms, ricotta, fresh mozzarella, garlic infused olive oil, Parmigiano-Reggiano, thyme and black pepper. The seasonal pies are getting more attention as his customers look for something different, like the Life is a Peach with peaches, prosciutto, mascarpone, toasted walnuts, basil, balsamic drizzle and The Autumn-ic Bomb with house-made butternut squash purée, pancetta, fontina, red onions, fried sage and house-made spicy maple syrup.

The Hot Slice Podcast Interview with Chris Hill

Now that you’ve had a bit of an overview on Chris Hill and A Slice of New Jersey, here’s what’s this week’s The Hot Slice Podcast with Pizza Today:

• Learning pizza making
• Getting the business started
• Creating pizza dough for scale
• Transitioning to a food truck
• Strategy of the mobile business
• Per-ordering for public events
• Catering focus
• The pizza menu favorites
• Work/Life balance

This week’s The Hot Slice Podcast hosts are Editor in Chief Jeremy White and Executive Editor Denise Greer.

Thanks to our sound engineer and designer Katie Wilson.

Thank you to our sponsor

The post 153. The Life of a Mobile Pizza Company – A Slice of New Jersey appeared first on Pizza Today.

Listen to our Pizza Maker of the Year Joe Carlucci on The Hot Slice Podcast

On The Hot Slice podcast this week is veteran pizza maker/pizzeria owner and recently named Pizza Maker of the Year Joe Carlucci. Joe owns Valentina’s Pizzeria & Wine Bar in Madison, Alabama. He followed up a first-place win in the Traditional Division at last year’s International Pizza Challenge with a Non-Traditional victory this year. He went on to win and be named Pizza Maker of the Year. This is the first time in challenge history that a competitor has won categories back-to-back and nabbed the Pizza Maker of the Year title.  See Joe’s reaction speech to being named Pizza Maker of the Year on Pizza Today’s Instagram Reel.

Pizza Maker of the Year Joe Carlucci, owner of Valentinas Pizza and Wine Bar in Madison, Alabama

Born in the Bronx and raised in Carmel, New York, Joe studied under Tony Gemignani for 15 years and was a founding member of the World Pizza Champions. He is a six-time World Pizza Champion and three-time World Champion Pizza Acrobat. Joe is a Guinness World Record holder for largest pizza base spun in one minute measures 72 cm (28.35 in) and world’s highest pizza toss using 20 ounces of dough at 21 feet and 5 inches into the air. Carlucci has appeared several times on national TV shows – such as, The Today Show, Martha & Snoop, Master Chef Kids and Best In Dough.

Joe transplanted to Alabama and opened Joe’s World Famous Pizza in Madison followed by a thriving food truck business. His latest pizzeria, Named after his daughter, Valentina’s Pizzeria & Wine Bar opened in 2020. Valentina’s is expanding into a new 4,000 square foot building in four months.

The Hot Slice Podcast Interview with Joe Carlucci

The Hot Slice Podcast host and Pizza Today Executive Editor Denise Greer has an in-depth conversation with Joe, focused on the following areas:

• His International Pizza Challenge wins
• Holding the title of Pizza Maker of the Year
• Competing on an international stage
• The winning pizzas
• How the wins have impacted business
• Managing sales volume increase
• Career struggles and triumphs
• Career mentors
• Philosophies and motivations
• Valentina’s staff
• Growth and expansion into a new space
• Advice for other pizza pros

About the International Pizza Challenge

The International Pizza Challenge is held annually in the spring at International Pizza Expo in Las Vegas. Competitors battled head-to-head to find out who makes the best pizza in the world. We had five best pizza divisions: Traditional, Non-Traditional, Pan, CMAB California Style and Neapolitan/STG which will be represented in the pizza bake-off that will showcase 200 of the world’s best pizza makers and thousands of dollars in cash prizes.

Thank you to our sponsor

The post 152. Pizza Maker of the Year Joe Carlucci Makes History at International Pizza Challenge appeared first on Pizza Today.

Village plans for immediate expansion throughout the Southeast

May 9, 2023 (COLUMBIA, SC) – After 32 years in business, Columbia’s beloved Village Idiot Pizza will now be available in communities across the southeast through franchise partnership opportunities. Village Idiot Pizza’s goal is to become a staple in college towns across the U.S. by uniting people through pizza and community. The emerging franchise is looking to begin expansion from Columbia’s surrounding areas and throughout the South Carolina region.

Owners Kelly and Brian Glynn, who purchased the original enterprise in 2003, have lasting ties to the restaurant and will be a driving force in supporting future franchisees. Together, they have expanded the Village Idiot Pizza brand to three locations, which have become a pillar in the Columbia community.

“It is our passion for giving guests great pizza and memorable experiences that have led us to the decision to expand Village Idiot Pizza beyond Columbia.  We are truly excited to see this brand, that we have nurtured and grown over the last 20 years, contribute in big ways to other communities across South Carolina”, said Kelly Glynn, Co-Owner of Village Idiot Pizza.

With a commitment to treating every franchisee as part of the Village Idiot Pizza family, the company is seeking dynamic business owners who share their values and passion for delivering an exceptional experience to customers. Village Idiot Pizza is committed to providing comprehensive training and ongoing support to its franchise partners.

“Kelly and I have been able to live the dream of operating our own business.  Not only has this given us a great deal of personal freedom, but it has allowed us to be able to positively impact our community in so many different ways”, says Co-Owner Brian Glynn.  “It is beyond thrilling for us to enter this next phase of our business – a phase in which we will bring more people into our VI Pizza family.  We will not only show them how to achieve these same goals, but we will walk with them through every step of the journey to ensure the same hard lessons we have learned over the years do not hinder their quest.”

For more information about franchise visit villageidiotpizza.com/franchise. For franchising opportunities, email vipfranchising@villageidiotpizza.com

About Village Idiot Pizza

Village Idiot Pizza is a family-run pizza franchise serving authentic, New-York-style pizza in a fun, family friendly, sports-bar atmosphere. The original pizza joint and pub was opened in Columbia, SC’s Five Points Village in 1990 by three college friends from New Jersey who lovingly referred to themselves as “the village idiots”. Village Idiot Pizza has been owned and operated by Brian & Kelly Glynn since 2003 and is one of the longest-standing businesses in the Columbia, SC area.  The Gylnn’s expanded the brand to three locations across Columbia and have built a community around good pizza and giving back.  Village Idiot Pizza is now offering franchise partnership opportunities across South Carolina.

Listen to Kelly and Brian Glynn on Episode 140: Taking Village Idiot Pizza to New Heights on The Hot Slice Podcast.

Kelly and Brian Glynn met while working at Village Idiot Pizza in Columbia, South Carolina in the 1990s. The couple purchased the business in 2003 and have spent 20 years growing the business to three locations, being the hot spot in Columbia and earning regional and national accolades along the way. Hear their pizzeria story and what’s next.

The post Village Idiot Pizza Announces Franchise Opportunities appeared first on Pizza Today.

The podcast for pizzeria business owners. Listen to Pizzeria Operators at Pizza Expo on The Hot Slice Podcast

This week, we bring you the last of our Pizza Expo Sessions on The Hot Slice Podcast from the show floor at Pizza Expo. On the podcast, we have Bill and Cheryl Crawford and Ian Foster of Righteous Slice in Rexburg, Idaho; Robert Wagner, co-owner of Need Pizza in Cedar Rapids, Iowa; and Jhonathan Naranjo, founder and CEO of JoJo’s NY Style Pizza in Hollywood, Florida. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo.

The Hot Slice Podcast Pizza Expo Sessions were conducted at the Pizza Today booth during the 2023 International Pizza Expo held at the Las Vegas Convention Center on March 28-30. Pizza Expo is the largest pizza show in the world. Suppliers from across the globe, networking and educational sessions led by top industry professionals, and national competitions round out this unrivaled event.

Thank you to our sponsor

The post 151: Pizza Expo Sessions 5 – Breakout Pizza Pros in the Business appeared first on Pizza Today.

Listen to Pizzeria Operators from the Show Floor at Pizza Expo

This week, we bring you more of Pizza Expo Sessions on The Hot Slice Podcast from the show floor at Pizza Expo. On the podcast, we have retired teachers/pizzeria owners Suzanne Francis, Ruth Matheny and Katie Agor of The Grove Wood Fired Pizza in Granbury, TX. We also have Phumzile Siboza who traveled from Johannesburg, South Africa representing the Debonairs Pizza chain. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. Tune in next week for more Pizza Expo interviews.

Thank you to our sponsor

The post 150. Pizza Expo Sessions 4 — Women Redefining Pizzerias appeared first on Pizza Today.

The Today Show Features Women in the Pizza Industry

Women pizza pros are making a big splash nationally in a new streaming series “Head of the Table” on The Today Show with a look at how women are changing the male-dominated pizza industry.

Head of the Table host Elena Besser goes in-depth with two pizza chef/owners, who are also pizza champions.

The “Pizza Pioneers” episode highlights industry veteran Giorgia Caporuscio, who owns Don Antonio in New York City. Caporuscio became the youngest female competitor to win the Caputo Cup in Italy. She sits down with Besser to talk about the barriers that she has broken as a female pizzaiola and those who influenced her career most. Caporuscio showcases the Neapolitan pizza craft, as well as the Montanara, a fried pizza on the show.

Besser then highlights a star in the pizza industry Tara Hattan, who holds several World Pizza Games medals. She owns the two-unit Zasa’s Pizza & Wings in Tulsa, Oklahoma. In the show, Hattan shares how she prepares for the Dough Acrobatic Division at the World Pizza Games during Pizza Expo in Las Vegas. The show’s crew shadowed Hattan during Pizza Expo. She also shares a few of Zasa’s unique specialty pizzas.

Besser rounds out the show with a sit-down conversation with Women in Pizza founder Alexandra Mortati, Giorgia Caporuscio and Pizza Wars host and Last Dragon Pizza founder Nicole Russell to discuss challenges women face in the pizza industry.

Women In Pizza recently sponsored the Women Pizzeria Owners Panel discussion at Pizza Expo in Las Vegas in March. Women in Pizza is a movement that empowers women in the pizza industry to share their stories, display their talents, inspire innovations, and connect with one another and the world.

Elena Besser was tapped to host Head of the Table with her culinary acumen including founding The Lineup, a series highlighting the top cooks working at the best restaurants in America as well as Food Network Kitchen, the Cooking Channel’s “The Best Thing I Ever Ate”, Amazon’s “Today’s Deals Live”, and red carpet host for The James Beard Awards livestream on Twitter.

Check out the full episode “Elena Besser meets 2 chefs challenging stereotypes in the pizza world” on Head of the Table.

Explore more Women Pizzeria Owners elevating the pizza industry on The Hot Slice with Pizza Today podcast:

150. Pizza Expo Sessions 4 — Women Redefining Pizzerias with retired teachers/pizzeria owners Suzanne Francis, Ruth Matheny and Katie Agor of The Grove Wood Fired Pizza in Granbury, TX. We also have Phumzile Siboza who traveled from Johannesburg, South Africa representing the Debonairs Pizza chain.

143. A Conversation with Chef/Restaurateur Lisa Dahl. She owns Pisa Lisa with two locations in Sedona, Arizona, along with several other concepts.

137. The Brilliant Sarah Minnick of Lovely’s Fifty Fifty. Sarah Minnick is chef/owner of Lovely’s Fifty Fifty in Portland, Oregon.

The post Women Pizza Makers Take National Spotlight on The Today Show appeared first on Pizza Today.

Listen to Pizzeria operators at Pizza Expo on The Hot Slice Podcast

This week, we bring you more of Pizza Expo Sessions on The Hot Slice Podcast from the show floor at Pizza Expo. On the podcast, we have Jason Dascoli of Rock City Pie Ice, Superior, Colorado, and Bill Bartz and Emily Knudsen with Pleasant Grove Pizza Farm in Waseca, Minnesota. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. Tune in next week for more Pizza Expo interviews.

Thank you to our sponsor

The post Pizza Expo Sessions Part 3 – Innovative Pizza Concepts appeared first on Pizza Today.

This week, we bring you more of Pizza Expo Sessions on The Hot Slice Podcast from the show floor at Pizza Expo. On the podcast, we have Jeremy Shirk of Conan’s Pizza in Austin, Texas; Stacey and Josh Kearney of  Society Pie in Beaverton, Oregon; and Joseph Ledwidge of Ranger Joe’s Pizza in Kalispell, Montana. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. Tune in next week for more Pizza Expo interviews.

Thank you to our sponsor

The post 148. Pizza Expo Sessions, Part 2 – Experience and Education appeared first on Pizza Today.

This year, we took The Hot Slice Podcast to the show floor at Pizza Expo. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. First up, we have Andrew and Ruel Gregory of Post Alley Pizza in Seattle, Washington, followed by Alex Funke, a franchisee of Chad’s Pizza in Cedar Falls Iowa. We end the podcast with Amanda and Patrick Elston of Gus Franco’s Pizza, Lower Burrell, Pennsylvania. Tune in next week for more Pizza Expo interviews.

Thank you to our sponsor

The post 147. Pizza Expo Sessions, Part 1 – Energize and Elevate appeared first on Pizza Today.

Stay tuned for daily updates from the world’s largest pizza show Pizza Expo in Las Vegas

Pizza Today brings you live updates from Pizza Expo. Keep up-to-date on the excitement and happenings at International Pizza Expo all week at the Las Vegas Convention Center. Thousands of pizzeria professionals convene in Las Vegas, Nevada for Pizza Expo, dedicated to all things pizza. Suppliers from across the globe, networking and educational sessions led by top industry professionals, and national competitions round out this unrivaled event. Learn more about Pizza Expo.

If you are attending, don’t forget to download the Pizza Expo Mobile App, watch the Pizza Expo Preview Show and listen to the Ready. Set. Pizza Expo episode of The Hot Slice Podcast.

Follow us @PizzaToday on Instagram!

Thursday

The last day of Pizza Expo brought more attendee-exhibitor connections throughout the exhibition hall. Competitions culminated with champions crowned.

Preliminary Results from the International Pizza Challenge

The Master Pizza Team has been crunching the numbers to present our preliminary results in today’s divisions in the International Pizza Challenge.

International Italian Sandwich Competition

The International Italian Sandwich Competition Top 3 are:

1st Place Michael Vakneen

2nd Place Annamaria Sapere

3rd Place Will Grant

Pizza Napoletana Division

The Pizza Napoletana Division Top 3 are:

1st Place Pasquale Yoann Mormile

2nd Place Michele Rubini

3rd Place Giuseppe Manco

Italian Tandem Division

The Italian Tandem Division Top 3 are:

1st Place Simone Fortunato – Fabrizia Ventura

2nd Place Davide Civitiello – Antonio Sorrentino

3rd Place Anna Crucitt & Nick Mercurio

American Tandem Division

The American Tandem Division Top 3 are:

1st Place John Garland & Dan Succone

2nd Place Juan Ponce & RC Gallegos

3rd Place Javier Murreta & Alma

Best of the Best Champion

Nick Banker

Pizza Maker of the Year

Joe Carlucci

Wednesday

The day kicked off with a look into the present and future of robotics and pizza with a keynote address from Benson Tsai, CEO & Co-Founder of Stellar Pizza and former SpaceX engineer. Attendees listened as Tsai took a scientific look at pizza with a robotics operation.

The exhibition hall was abuzz of attendees and exhibitors talking shop, sampling and demoing products. Food demos like Making Dough and Pizzas with Tony Gemignani, Sandwiches that Sell, Italian Beef Sandwiches, Roman Pizza and Vegan Cashew Cheese inspired attendees to test the menu items in their restaurants.

School was in session with our education program today with seminars devoted specific to the pizza business. From Tinkering with Dough, Menu Editing and Culture is Everything to Detroit Style Explained and Thriving in a Small Town. Seminars focused on key areas like cheese prices, profit margin strategies and food costs.

Competitions heated up with the International Pizza Challenge and World Pizza Games.

Preliminary Results from the International Pizza Challenge

The Master Pizza Team has been crunching the numbers to present our preliminary results in today’s divisions in the International Pizza Challenge.

Pan Division

Non-Traditional Division

Tuesday

The opening keynote address kicked off Tuesday at Pizza Expo with Tony Gemignani inspiring a packed hall. Tony outlined his modest pizza beginnings, long climb to ownership, how his concepts have evolved, what’s next and the people who have revolutionized the pizza industry.

Anticipation built as the show floor opened at 10 a.m. to a rush of attendees enter to browse exhibitor booths. The show floor was filled with food samples, technology, equipment and services.

Tuesday is all about the exhibit hall, seminars, demonstrations and competitions.

Preliminary Results from the International Pizza Challenge

The Master Pizza Team has been crunching the numbers to present our preliminary results in today’s divisions in the International Pizza Challenge.

CMAB California Style Division

Traditional Division

Sunday and Monday

Sunday and Monday are all about continuing education. Take a sneak peek at what’s happening in the School of Pizzeria Management, educational sessions and the first networking gathering – the New Operator/Early Arriving Attendee gathering.

Sunday and Monday kick off Pizza Expo week with intensive 4-hour School of Pizzeria Management workshops each day. These deep-dive sessions covering a myriad of vital pizzeria business topics from operating on shoestring budget, labor strategies and mobile pizzeria foundations to the Million-dollar Operation, business essentials and next level strategies.

From 12:30 p.m. to 5 p.m. all attendee seminars take over the session rooms exploring topics on the mind of today’s pizzeria operators, from technology, creative promotions, selling the business, profits from liquor sales to working with sourdough, diversifying a pizza concept and habits of successful pizzerias.

Competitors flocked to the International Pizza Challenge area for a pre-competition meeting.

The New Operator/Early Arriving Attendee Reception, our first major networking event commenced at 6 p.m. giving pizzeria professionals the chance to jumpstart meeting and mingling.

Just Announced: Watch the BLOCK PARTY LIVE STREAM

Block Party live stream will begin Wednesday at 5:30 PM PT / 8:30 PM EST.

Can’t make the Block Party? There’s still a chance for you to watch the Acrobatic Dough Tossing Championship!

Don’t miss out and tune into the live stream taking place Wednesday, March 29. Go to the Block Party Live Stream. 

The post Live Updates from Pizza Expo appeared first on Pizza Today.

Pizza Expo 2023 Keynote Speaker

Tony Gemignani on The Hot Slice Podcast

We sit down with Tony Gemignani to discuss his upcoming opening keynote address at Pizza Expo in Las Vegas. While we have him on the line we also dish on pizza styles, the ups and downs of pizzeria ownership and who has had the most influence on his career in pizza.

Thank you to our sponsor

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Welcome to the Pizza Expo Preview Show

Your guide to everything Pizza Expo 2023

Josh Keown and Denise Greer detail everything you need to know before you go to Pizza Expo 2023 — from events and competitions to seminars, demos, workshops and much more. See you in Las Vegas for Pizza Expo at the Las Vegas Convention Center, March 28-30!

This is a must watch before you go to the show. Josh and Denise have a combine 28 years of Pizza Expo Experience. They are here to get you ready for the show.

Here’s a quick reference to the Pizza Expo Preview highlights:

The Competitions. The International Pizza Challenge and California-Style International Pizza Competition (hosted by the California Milk Advisory Board) is your opportunity to see and try the best pizzas in the world. The World Pizza Games brings the athleticism and sport of pizza to the main stage. Sandwich makers will go head-to-head to claim The International Italian Sandwich Competition title.

The Show Floor. Take a peek at this year’s massive show floor and browse exhibiting companies. Don’t forget to stop by the Pizza Today booth #317 say hello, get merch and be on The Hot Slice Podcast.

The Events. There are several opportunities to gather with pizzeria professionals from around the world at the New Operator/Early Arriving Operators Reception, Beer and Bull Idea Exchange and the Block Party/World Pizza Games Finals.

The Education. This year’s Keynotes are must-attend. The School of Pizzeria Management Workshops, 50 Seminars and Demonstrations will cater to attendees eager to learn.

Get the App

The Pizza Expo 2023 Mobile App is your guide to the hottest event in pizza. Start planning your Pizza Expo 2023. Download the Mobile App now.

Explore Pizza Expo MATCH

Find out more on Pizza Expo MATCH, a specialist networking tool that will help you find & book meetings with business connections at International Pizza Expo. Go to Pizza Expo MATCH now!

See you at Pizza Expo 2023 in Las Vegas.

The post The 2023 Pizza Expo Preview Show appeared first on Pizza Today.

Listen to Chef Lisa Dahl on The Hot Slice Podcast

Lisa Dahl is one of the brightest minds in the pizza industry and culinary arts. She owns Pisa Lisa with two locations in Sedona, Arizona, along with several other concepts. We talk startup, business fluctuations, culinary creativity and pizza passion.

Thank you to our sponsor

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Craft Your Ambience with Audio

When you operate a pizzeria, your product is much more than a delicious slice of pie. You’re selling an experience, a specific ambience. You can’t always rely on food alone to bring customers back, so cultivate the right atmosphere to captivate your preferred clientele. One critical way to establish your brand is with music.

We spoke with some experts in the commercial audio industry to find out what pizzeria operators need to know when they’re buying or upgrading their audio systems. Here’s how you can get the best bang for your buck while enlisting the power of music to appeal to your ideal customers.

Why Music Matters

The music is one of the first things a customer will notice when they set foot in your place, so it is a powerful tool for setting the tone.

Music establishes the mood, says Nathan Turner, assistant sales manager and senior engineer at Pro Acoustics, a Texas-based online audio equipment retailer for commercial spaces. “Are we entering a traditional Italian-influenced pizzeria? A high-end elegant, artisan pizzeria? A family-friendly, fun environment? A sports-bar-influenced party restaurant?” He suggests that the right music will “reinforce your pizzeria’s identity and communicate the desired message, which can help encourage your customers to stay longer and spend more.”

“When the music fits the target audience, it creates a connection between the consumer and the venue,” says Yaprak Unsalan, managing director of Jukeboxy Music for Business, “so we always recommend playing music that matches your clientele rather than your favorite tunes.” She says music even “significantly impacts how we perceive flavors. For example, high-pitched sounds are associated with sweetness, whereas low-pitched sounds bring out a bitter taste.”

What to Consider When Selecting an Audio System

Since music plays such an essential role in a pizzeria’s success, experts recommend investing in a quality sound system. They also advise you to consult with an audiovisual designer. You may be tempted to get the same sound system you love at home, but it won’t necessarily shine in a commercial setting.

Turner advises “use commercial-grade audio equipment. It may run ten to 16-plus hours per day, depending on your schedule, so it’s important to have audio components built with longevity in mind. Some commercial audio equipment may have one-year, two-year, five-year or ten-year warranties on certain components so that you can upgrade your system once and not have to worry about replacing hardware again and again.”

As Unsalan points out, “a pizzeria has a faster table turnover than a traditional restaurant with many in-and-out people. The sound system should cover the mixture of sounds, such as the clatter of plates, ringing phones, voices — without deafening people. This is best achieved with commercial sound systems.”

Most operators are aware that licensing agreements prevent restaurants from simply playing CDs or the radio, under commercial use restrictions. “It´s considered a public performance,” says Mark Lehman, vice president and general manager at CloudCover Media, a Pandora Media Co. “You’ve gotta have a legal source for the music.”

Clarify Your Goals

Think about what you want the music to achieve, in addition to contributing to your ambience. You can use music to keep people staying or leaving depending on your priorities. “A fast tempo and slightly louder music make people move faster, while slow-tempo music makes them stay longer,” says Unsalan. Or as Lehman puts it, “certain times of day you want butts in seats, and during rush you want just the opposite.” Music is your secret weapon to influence your pizzeria’s pace.

You can also use upbeat, poppy music to keep your employees motivated and energized, or quiet, clear background music to increase the elegance factor. Lastly, think about any future expansions. Do you plan to add TVs for sports? Is karaoke in your future? These options will impact your audiovisual design.

Consider Room Size and Layout

The general concept for commercial audio hasn’t changed much. “You need a source or storage device for music and an amplifier that’ll actually get the signal pushed out to your set of two or four speakers,” says Lehman, “and possibly a second amplifier and set of speakers for the back of the house, which is often overlooked.”

Consider whether you have special zones that will need to be addressed individually, such as a private dining room or an outdoor patio. “Zoning in different areas is also very popular now, sometimes with different music playing in certain areas or with different volumes,” says Turner.

What’s New in the Commercial Audio World

Bluetooth wireless technology is the biggest shift in commercial audio in recent years. “Many pizzerias like to incorporate wireless music streaming via Wi-Fi or Bluetooth from their personal device,” says Turner. “We can add this feature to any system, or they can easily plug in a media streaming box like an XM radio receiver or other wired source.”

He also notes that “many systems now offer smart phone control, where you can adjust volumes and sound levels without going back to the main rack while also allowing you to stream back to the primary system wirelessly.”

Unsalan observes that “wireless speakers are trending for sure, especially within small-size venues. They don’t require cabling and construction, which could be costly. There are great options with excellent sound distribution, but wireless speakers rely on a steady wireless network. If the network is unstable, these speakers will keep cutting off and even worse, stop working.”

Lehman suggests that a very small FOH with just a couple of tables might be adequately served with a simple Bluetooth speaker. With no wires and no amplifier, this is a simple and attractive option for some small spaces.

How Much You Should Expect to Spend

The budget range varies widely, according to Turner. “We have small, simple-to-use background music systems for small square footage that start at $500 or so. Or we have systems that can run north of five figures, depending on the size of the space, the level of technology we want to integrate, and how rocking of a package you would like to build.” For example, pizzerias with a sports bar or nightlife environment need “larger speakers with more amplifiers, which ultimately translates to more dollars.”

Lehman urges operators not to “cheap out.” Some buyers resist spending an extra $25-$30 per speaker, but “no one’s ever gonna remember that you saved 120 bucks. People will remember always that it doesn’t sound good in there. It’s an expense that only comes around every 15 or 20 years because this stuff is designed to last forever.”

Don’t forget to include installation costs in your budgeting process. “The labor of getting the sucker installed is equal to the cost of the hardware in many instances,” says Lehman, especially with increased fuel surcharges for installing outside of major metropolitan areas.

Finally, Lehman reminds buyers to get a manufacturer’s warranty and make certain their installer is licensed and insured.

People eat with all the senses, so be sure to appeal to their ears with the right music, along with your signature package of fabulous fragrance and tantalizing taste. The right audio system for your square footage, layout and budget will help you build customer loyalty and a successful business.

Annelise Kelly is a Portland, Oregon-based freelance writer.

The post What You Need to Know When Buying or Upgrading a Restaurant Audio System appeared first on Pizza Today.

MOTO

Seattle, Washington

Concept:

MOTO “OddPizza” is a combined expression of all my pizza making experience, mostly inspired by my travels to the night markets in Asia and Europe, where I found unique, quality food from fast, efficient operators with just a couple of people putting out hundreds of plates in a very tiny space. This is the magic that spurred the addition of our popular seafood line of pizza that was part of the night market inspiration and in building the MOTO concept within 500 square feet.

Pizza Style:

We craft a high hydration dough, made into a deep dish, in our odd style combo of Roman, Detroit and a lil NYC “grit” that I like to call an “ODDPIZZA”. The dough is a playful collection of several sourdough starters, some over a 120 years old, that I’ve received from different chefs, bakers and family cooks I have become friends with, some of it in trade. I love to barter, and I love to collect and experiment with “BETTY” my frankenstyle sourdough!

Your preorders are sold out for months. Why did you initially start the pre-ordering and what has it turned into?

Our wait times and demand were so high, right when we opened, so we went to preorders to organize better. It reached three months in advanced for up to 250 pre-orders a night. I’m hoping to pull away from that model after all the hype dies down, but it’s been well over a year now. Our new larger second location has just sold out for two months within a couple of hours, but I don’t think that pre-sale will trend much longer with more expansion growth and as the novelty wears off.

Tell us more about your growth mode.

Our third location looks to open at the end of February, and we are finally implementing our Pizza Robot from PICNICWORKS to showcase the future of robotics and its role in production, and we are using NWFarms indoor vertical hydroponically grown produce and showcasing their farm grow technology on site. I am going to do an L.A. pop up this summer!

We are also in current talks with the sports stadium and have also presented our pitch deck to Venture Capital with some serious interest in our growth model. We are also bringing on a wonderful partner that is in the famous Frank Pepe Pizzeria Napoletana family chain, that is investing and advising us. 2023 is gonna be an interesting year, to say the least. Buckle up!

What’s the biggest challenge you are facing in the business right now and how are you addressing it?

Our current challenge is handling this accelerated growth. We are addressing it with hiring slow, paying well and taking genuine care of our people and our customers. We anticipate mistakes, but find the key to overcoming these challenges is simply a positive uplifting attitude towards each other. We are also rebuilding and tightening our already well developed systems and processes for scale while being able to make quick decisions and keep the ability to pivot quickly as a small, tightknit, fun-loving productive team. I really believe MOTO is going to positively impact our industry in more ways than one!

MORE: Listen to Lee Kindell on The Hot Slice Podcast.

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Andolini’s Restaurant Group and World Pizza Champions Partner with The University of Tulsa and Attain a Guinness World Record for World’s Largest Pizza Party Benefiting Make-A-Wish Oklahoma

Tulsa, Oklahoma-based Andolini’s Pizzeria and the World Pizza Champions not only set the World’s Largest Pizza Party Record with 3,357 participants, confirmed by the Guinness World Records, they shattered the previous record of 1,046 in Rome in 2019.

Partnering with the University of Tulsa (TU), Andolini’s owner and president of the World Pizza Champions coordinated to pack Reynolds Center with pizza fans before TU men’s basketball game vs. Tulane on Saturday, January 21.

The successful event also raised $42,090 for Make-A-Wish Oklahoma, granting eight children’s wishes. “I am so proud of our community in how they came together all for a great cause,” Bausch says. “I never doubted the ability of our team nor the willingness of Tulsans to collaboratively step up and raise thousands of dollars for deserving kids and their families facing the unfathomable.”

Pulling off a Guinness World Record is incredible feat. Attempting to beat a record involving thousands of people, thousands of pizza slices and bottles of water require tenacious organization that Bausch was prepared for. “This attempt was a logistical maze,” Bausch says. It took hundreds to pull this off. We worked closely with leads from our own store managers, the University of Tulsa, Make-A-Wish Oklahoma, the entire World Pizza Champions team and an incredible list of sponsors who not only backed us up financially but who also checked in regularly to see if there was more they could do. It took months to prepare for this and together we were able to turn what seemed impossible into a well-oiled machine. Everyone pulled their weight and Tulsa showed up. We attribute everyone’s efforts to this incredible success.”

Congratulations to everyone who made the World’s Largest Pizza Party a reality. Stay tuned as Mike Bausch talks in depth on breaking the record on a upcoming episode of The Hot Slice Podcast.

In Other Pizza Record News…

Pizza Hut breaks World’s Largest Pizza Guinness World Record

Airrack; Pizza Hut Break GUINNESS WORLD RECORDS™ Title for World’s Largest Pizza

Airrack, a popular content creator and YouTube star, and Pizza Hut teamed up to break the GUINNESS WORLD RECORDS title for the World’s Largest Pizza on January 18 in Los Angeles, California.

The World’s Largest Pizza, which featured a Big New Yorker pizza recipe, had a surface area of nearly 14,000 square feet (13,990 to be exact). To break the record, the World’s Largest Pizza was made of approximately 13,653 pounds of dough, 4,948 pounds of sweet marinara sauce, over 8,800 pounds of cheese and roughly 630,496 regular and cupped pepperonis. The pizza was fully assembled, topped and then baked in pieces on-site at the Los Angeles Convention Center.

Following its creation, the pizza from the World’s Largest Pizza was donated to several charities in Los Angeles.

The post Tulsa’s Andolini’s Pizzeria, World Pizza Champions break Largest Pizza Party Guinness Record appeared first on Pizza Today.

The State of the Pizzeria Industry 2023

Given today’s restaurant business climate, it has never been more important to embark upon a comprehensive, deep-dive study of the pizzeria industry for the pizzeria industry. The goal of our analysis is to provide you, pizzeria operators and pizza professional, with a gauge of vital pizzeria insights, issues and trends. We surveyed 750 pizzeria owners from all 50 states to see what’s happening in America’s pizzerias. We combed through surveys, national reports and key industry indicators to bring you the State of the Pizzeria Industry.

In this feature, we’re providing you with an overview of what’s in the extensive report. Developed for you to apply to your business, use our findings to do the following:

• Get a barometer on how your pizzeria stacks up nationally.
• Explore pizza and menu trends.
• See how pizzerias are approaching operations, employees, marketing, etc.
• Discover the economic outlook for the pizzeria industry.
• Find leading pizza consumer insights.

Sponsored by:

The Indie Pizzeria Market

The Independent Pizzeria Market is made up of single unit operations and multiple unit operations, with the single-unit operation dominating the market. Amongst independent operation respondents surveyed, 73 percent of the pizzerias were single unit, while the remaining 27 percent operated two to nine units.

Today’s pizzeria operators are younger than they were 10 years ago when the average age of a pizzeria owner was 56. Over half of pizzeria operators are under the age of 55 (56%), and 26 percent are under the age of 45.

The casual dining concepts have been at the forefront of the industry for a century. Since the first “fast-casual” pizzerias opened in the early 2010s, we’ve witnessed a skyrocket rise in the concept. Today, fast-casuals have gained ground and are a fixture in the pizza segment. The top three concept segments include Casual Dining (40.3%), Fast Casual/Build-to-Order (27.6%) and Carryout and Delivery Only – DELCO (15.7%), making up 84 percent of the independent pizzeria market.

Dive deeper into the profile of the American independent pizzeria, including state analysis in the full report.

Sales Forecasting

Let’s take a look at the knowledge we gained from an industry sales perspective. What are the numbers telling us?

When asked, “How do you anticipate your gross annual sales to perform in the next 12 months?”, the biggest answer was “flat”. 20.4 percent issued that response. 17.5 percent said they expect sales to increase 5-9 percent, however. Another 16.2 percent predict a 1-4 percent uptick in their shops. Meanwhile, 10.6 percent are eyeing a 10-15 percent boom.

That seems optimistic with the specter of a recession looming. The number of respondents that foresee a decrease in sales is in the vast minority — 22.2 percent think they’ll generate fewer sales in 2023 as compared to 2022. While that, again, seems quite positive, it doesn’t begin to paint the full picture. While gross sales may not lag once raising prices are taken into consideration (92.5 percent say they are increasing menu prices in order to offset higher costs of goods sold), that doesn’t mean profits will soar. In fact, there is less optimism on that front. In all, 41 percent of those surveyed said their profits will decrease in the next 12 months. Add to that number the 25.8 percent who project profits will be flat, and you have just one-third of respondents predicting an increase in profits.

Over the coming pages we’ll dive into many of the survey questions and answers that comprise the industry report, followed by analysis that will spill over onto PizzaToday.com and our Hot Slice podcast. You’ll want to follow all our channels closely in the month of December to get to the bottom of the data, our breakdown of it and our take on how we can use it, collectively, to better the industry in the future.

Help is on the Way … Or is It?

The refrain we’ve heard anecdotally for more than two years now: “No one wants to work. We can’t get help. We’ve tried everything, but we’re understaffed.” That rang through loudly in this survey as well.

When asked their top three priorities for 2023, 65 percent of respondents answered, “maintain current business.”  65 percent also answered “grow sales.” 38.7 percent included “add employees.” Aside from sales, the employee issue was the most top of mind.

Consider the following data on the topic:

37.9% have 10 or fewer employees. 22% have 11-12.

29.6%  have an average labor cost in the
23-28% range. Another 26.1% carry a labor cost between 29-35%.

When asked if they had to adjust their operating hours due to a shortage of workers, 49% answered “yes.”

In an effort to keep help, 83.2% of pizzeria operators have increased wages. 24.8% upped pay by 4-6% to help offset inflation. Meanwhile, a nearly identical number (24.6%) said they raised salaries by 7-11%.

We also asked about employee benefits. You’ll see that data in our full report.

Hot Menu Trends

To stay up to date on the latest pizzeria menu trends, we examined what’s hot on menus, what’s being added and what’s being removed. From pizza styles to other menu categories, operators shared what’s trending on menus across America.

Who’s Got Style?

Pizzeria operators and pizza fans are adamant about their favorite pizza styles. Over the past several years, we ‘ve seen a movement towards offering multiple varieties. How has the trend resonated across the country? According to the Industry Survey, roughly 64 percent of respondents menu more than one pizza style. Just over 21 percent offer four or more styles.

New York is No. 1.

New York-style pizza reigns supreme as the most popular pizza on pizzeria menus across the nation. New York-style pizza has long been the most popular pizza in America. The first licensed pizzeria to open in the U.S. was Lombari’s, which opened in New York City in 1905. The versatile New York slice is crispy, a bit chewy, foldable and light on the toppings.

A surprise in the Top 5 pizzas offered in American pizzerias is the Chicago thin. Also called tavern-style pizza, these pies typically feature a crispy crust. They’re also quite often cut into squares. We rank America’s Top 10 Pizza Styles on pizzeria menus. See the list in the full report.

Styles on the Rise

We asked operators which style they intend to bring on the menu. Detroit is the top style. The square style features a medium-thick crust that’s light and airy on the inside, yet crispy on the outside. Dough expert Laura Meyer dedicates this month’s Knead to Know to the Motor City style. Read her article on page 20.

Three of the Top Five Pizza Styles on the Move are:

1. Detroit
2. Deep Dish
3. Sicilian

We go in-depth into the pizza styles at pizzerias in the U.S., including a full ranking of the Top 10 pizza styles being offered, a look at up-and-coming pizza styles in our full State of the Pizzeria Industry Report.

Pizza Toppings Trends

We have seen almost every pizza topping imaginable listed on pizzeria menus. We sought to find out what’s hot in pizza toppings. The findings blend a mix of classic toppings and innovative and creative options.

The Top Five Pizza Toppings list has remained the same for the past several years. But this year, a new ingredient has entered the Top 5 — Bacon. The “everything is better with bacon” mantra has made its way to pizza. Don’t miss John Gutekanst’s bacon story, “Crispy Business”.

Yes, pineapple has found its way onto our Top 20 Pizza Toppings list. The controversial topping has won over consumers to become a permanent fixture on pizzeria offerings. See all 20 top toppings in the full report.

While not yet on the Top 20, plant-based meats and cheeses are one of the biggest hot trends in pizza toppings. Plant-based ingredients are becoming mainstream on pizza menus. Many other operators are researching and adding plant-based options to their topping offerings.

Sponsored by:

Top Marketing Trends 2023

Today’s pizzerias are investing in marketing. Approximately 82 of pizzerias surveyed spend at least one percent of their annual sales on marketing, with 43 percent dedicating one to two percent and 26 percent budget three to four percent. Roughly 19 percent budget zero for marketing.

Social media remains the dominate marketing tool. When asked which social channel provides the best ROI, Facebook led at 57 percent and Instagram followed at 23 percent. See more on where pizzerias are spending their time and budgets on social and advertising in the full report.

We’ve scoured dozens and dozens of 2023 marketing trend predictions to give you a look at what’s hot and what’s relevant to pizzerias. Check out three of 10 marketing trends to watch in 2023:

Social presence will continue to be paramount with the following three areas leading the emphasis on major platforms: short-form video (Read the Video Shorts feature on page 38.), influencer campaigns and social commerce (buying directly from social accounts).

Marketing campaigns will be driven more than ever by analysis of market and demographics from first-party data with more precision.

Voice Search will require you to have tact-sharp search engine optimization (SEO) to be found when users prompt “Hey, Siri”, “Hey Alexa” or “Hey Google” with local pizza questions.

Find more marketing trends to watch in 2023 in our full report.

Consumer Insights

Our pizzeria industry survey is the most expansive and detailed research we’ve ever conducted. More than 750 respondents answered a series of questions designed to yield the most reliable data that paints the most accurate picture of exactly where the industry stands today and where it may be headed.

But what we did not do is poll the end user of your product — pizza consumers. That’s outside our wheelhouse and areas of expertise, so we turned to our friends from Technomic, Inc. for help on that lift through the 2022 Technomic Pizza Consumer Trend Report, Technomic Inc. Here’s a buckshot smattering of some important insights from the customer perspective that we think will be of interest to you:

• Consumers prefer the build your own pizza option 36% of the time.
• 33% prefer heavy cheese coverage.
• The five most preferred cheeses are, in order: mozzarella, Parmesan, provolone, cheddar, Monterrey Jack.
• Only 28% of consumers say they are likely to order dessert pizzas.
• Even fewer, 24%, are likely to order breakfast pizzas.
• 42% find an online ordering system where they can track their pizza order to be appealing.
• 38% want curbside pickup availability.
• 23% of American consumers would like to order pizza from their smart TV. That’s a 20% increase from 2020.
• Only 19% want to order pizza via QR codes.
• 28% of consumers say it’s important that the restaurants they order from have sustainable packaging.
• 21% are willing to pay more for pizza in eco-friendly sustainable packaging. That’s up 18% from 2020.
• 47% would like more restaurants to offer natural ingredients.
• 31% would like to see organic ingredients.
• 22% said they’d like restaurants to offer plant-based items.
• Only 23% said they would eat more pizza if healthier options were available.
• Meanwhile, 22% said they consider nutritional content when ordering pizza.
• 45% said the pizzeria they frequent most gets their business because it has the best overall taste.
• 65% said their pizza consumption will remain the same next year. 18% said it will increase slightly.
• 39% of consumers are ordering takeout or delivery more often than they were pre-pandemic.

Source: 2022 Technomic Pizza Consumer Trend Report, Technomic Inc.

Industry Outlook

The world pizza market is growing. The market is expected to increase by another $42.2 million by 2025, according to a Technavio release. North America is expected to see 44% of that growth. While industry indicators give a broad scope, we sought to take the pulse of the independent pizzeria operator. As we talk to pizzeria operators across the country, there is an uncertainty as they look forward to the coming year. Driven by volatility in inflation and cost of goods, operators are cautiously optimistic. Nearly 69 percent of operators remain optimistic about the pizzeria industry this year. Of that, 33.6 percent are very optimistic. Another 22 percent are neutral on the subject.

We asked operators to select their top business priority for the coming year. The top three include:

• Grow sales
• Maintain current business
• Add employees

Investing in technology has been a game changer. We asked operators to select all of the technology purchases they’ve made recently. Off-premise sales, projected to rise before the COVID-19 Pandemic, have sped up. Operators shifted and brought in new technology to help. POS systems and online orders are the most invested technology. Dive into more technology and sales and profit margin projections in the full report.

Sponsored by:

Access the full State of the Pizzeria Industry Report

The feature in the pages of Pizza Today is a snapshot of our complete findings in the State of the Pizzeria Industry Report. Go to our full report to get a deeper dive into what’s happening in pizzerias today. We provide in-depth analysis on operations, menus, sales, marketing, employees and an economic outlook. Access the full report now. 

The post A Deep Dive Look at Today’s Pizzerias appeared first on Pizza Today.

Sponsored by:

A Deep Dive Look at Today’s Pizzerias and Pizza Industry Trends  

By Denise Greer and Jeremy White

Giving today’s restaurant business climate, it has never been more important to embark upon a comprehensive, deep dive study of the pizzeria industry for the pizzeria industry. The goal of our analysis is to provide you, pizzeria operators and pizza professional, with a gauge of vital pizzeria insights, issues and trends. We surveyed 750 pizzeria owners from all 50 states to see what’s happening in America’s pizzerias. We combed through surveys, national reports and key industry indicators to bring you the State of the Pizzeria Industry.

A Pizza Industry Overview – What We’ve Learned

Some over-arching themes from the pizza industry report data

As we pored over the data coming in for our Industry Report, there were some intermittent chuckles. Sometimes because our reaction was, “Of course. We totally expected that.” Other times we had a pleasant surprise. This is why you acquire and crunch data!

Two of the overarching themes that emerged from the data is something we already anecdotally knew: sales and employees are the “big ticket items” on the minds of pizzeria operators today.

When asked their top three priorities for 2023, 65% answered “maintain current business.”  65% also answered “grow sales.” 38.7 percent included “add employees.”

Food costs are no doubt rising, but our respondents have done a fairly nice job of pricing accordingly to keep them in check. It’s a sign that folks began listening to our mantra, several months back, when we repeated over and over again — raise prices! Still, 34.2 percent have a food cost between 29-35 percent. Obviously, we’d like to see that number drop a bit. 30.4 percent have a food cost between 23-28 percent, and that’s more in line with what we want to hear for your business health!

We recognize it can be difficult to price when you’re playing Russian Roulette with menu items. Supply chain disruptions have made it difficult for many to keep consistent stock. A whopping 81 percent experienced supply chain disruptions in the past 12 months, according to our survey data. Meats, pizza boxes and other packaging/paper products were the hardest hit. Those unexpected (or at least ill-timed and sporadic) inconsistencies make pricing difficult.

As we look over the various numbers the survey generated, here are some interesting tidbits and short analysis.

• Optimism exists. 44.3 percent of our 754 survey respondents say they anticipate a sales increase in 2023. That may seem optimistic considering a potential recession could be lurking around the corner. But there is reason for optimism. Show us a major foodservice segment that fares better than pizza in lean economic times. We’ll wait. This is likely why 36% said they are somewhat optimistic about their business outlook over the next 12 months, while 31% are “very” optimistic.
• Pay is rising. 83.2 percent of pizzeria owners increased employee wages in 2022. One-fourth of them upped pay by 7-11%. Let’s face it: it needed to happen. The landscape got ultra-competitive as the labor pool tightened and employees left the industry in droves during the “Great Resignation.” In order to keep good talent moving forward, operators are going to have to be leaders in their communities when it comes to pay, benefits, flexible scheduling, etc. Quality of life is at the forefront of Americans’ minds post-pandemic. Work to live vs. live to work, you know.
• The buffet is dead. Okay, that’s harsh. But, really, it’s not what it once was. Maybe COVID is to blame, or maybe consumer behaviors are just changing in the first place. But here’s the rub: only 7% of our respondents said they still offer a buffet at some point during the business day.
• Fine dining pizza still exists. But it’s even more dead than the buffet. A total of 2% of pizzeria owners responding to the industry report survey say their business falls into the fine dining category. No surprise there — pizza is commoner street food. We all know that. Even those who seek to elevate it do so without wishing to completely obliterate its heritage as a food of the people.
• Independents remain proud, strong, vibrant. 58.1 percent of our survey responses came from single-unit pizzeria owners. 22% own 2-9 units. It’s like we surveyed the Pizza Expo show floor or something. Independents remain the backbone of this industry!
• The industry is more affluent. 19.8 percent of respondents report doing $2 million or more in gross sales. We can remember the day when $1 million was rare. It was the dream benchmark. 38.3 percent now report $1 million or more in sales. The single almighty dollar ain’t what it used to be. With inflation driving up prices across the board, we’ll continue to see higher ticket averages in the future. The trick for operators will be to maintain profit margins.
• Butts in seats matter. But not like they used to since the pandemic. In fact, 21.3 percent on survey respondents say they don’t have any seating at all in their pizzerias. The most common seating capacity was 20 or fewer (21.3%). Second most was 21-50 (20.7%). It appears the days of large 100-seat showplaces are behind us. As consumer preference shifts to on-the-run options, pizzerias that offer dine-in can do so on a smaller scale moving forward, we think.
• Merch madness! People like to rock out your brand, assuming you have a good one. 22.8 percent of pizzeria owners say merchandise provides ancillary income to their business. It’s the fourth-most popular driver of additional revenue behind catering (54.1 percent), third-party delivery (35.8 percent) and beer/liquor to-go (23.1 percent). T-shirts, hoodies, hats and more with your logo are a no-brainer, really. If you can get fans to buy the opportunity to market your brand in public for you, why wouldn’t you?
• The industry remains slow to adapt to technology. 26.4 percent of pizzeria operators still do not offer online ordering. This, quite frankly, is alarming. Especially considering the higher check averages and fewer mistake orders that accompany online ordering.
• Insuring employees on the rise. 28.7% of pizzeria owners say they provide medical insurance. 19.3 percent offer dental insurance. This helps ease financial strain and stress on restaurant workers.
• Pizza remains king. Pizza as a percentage of food sales is 80% or higher in nearly half of pizzerias (48.6%), according to our survey data. Listen, yes, we already knew pizza was king. But it just feels nice to say it out loud, doesn’t it? The most-offered menu item next to pizza? 86.8% offer salads.
• Dough masters. 89.5 percent of pizzerias are making dough in house. That speaks volumes to the industry’s dedication to the craft, doesn’t it?

Now let’s dive into the specific topics addressed in the State of the Pizzeria Industry survey.

Sound Off!

Be sure to listen in to some upcoming episodes of the Hot Slice podcast where Jeremy and Denise will offer analysis, opinions and more on what we learned from the industry report survey. Explore podcast episodes.

The Independent Pizzeria Market Breakdown

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The Independent Pizzeria Market is made up of single unit operations and multiple unit operations, with the single-unit operation dominating the market. Of the 754 operators surveyed, 479 were independent pizzeria operators with nine or fewer locations. Amongst independent operation respondents surveyed, 73 percent of the pizzerias were single unit, while the remaining 27 percent operated two to nine units.

Today’s pizzeria operators are younger than they were 10 years ago when the average age of a pizzeria owner was 56. Over half of pizzeria operators are under the age of 55 (56%), and 26 percent are under the age of 45.

During the height of the COVID-19 pandemic, we surveyed the industry and found that the top three concept segments (in order of largest percentage) include Casual Dining, Fast Casual/Build-to-Order and Carryout and Delivery Only. The breakdown is holding strong in 2022 with those three market segments making up 89 percent of the independent pizzeria market. Casual Dining is the leading concept at 43 percent, followed by fast casual/build-to-order at 29.4 percent and Delivery & Carryout Only (DELCO) represents 16.5 percent.

Seating capacity varies by unit. Nearly 60 percent of pizzerias have 50 or fewer seats. In contrast, roughly 14 percent of pizzerias have 101 seats or more. Over 56 percent have outdoor seating.

 

Online Ordering has Become a Necessity

Nearly 75 percent of the pizzeria operators surveyed report sales from online ordering. Nearly half of the respondents say that at least 18 percent or more of total sales were driven from online ordering, while 16 percent reported online sales of more than 45 percent of total sales.

 

The Million-Dollar Operation in Reach for More Operators

The million-dollar pizzeria has been the goal for many operators and that bar is rising. Of the independent pizzerias we surveyed with nine or fewer locations, over 40 percent of our respondents have hit the million-dollar gross annual sales mark. A staggering 20 percent have surpassed $2 million.

 

Pizzerias are Diversifying their Revenue Streams

During the height of the COVID-19 Pandemic, pizzerias sought new revenue streams. In our COVID-19 Pizzeria Industry Report, we found that they opened drive-thru operations as well as sectioning off parking spaces and parking lots for dining and carryout operations. Some even set up either food trucks outside of the restaurants to aid during peak rushes or sent food trucks into surrounding neighborhoods. To add revenue, pizzerias even added alcohol delivery and bodega/grocery offerings. Common grocery items included flour, yeast, produce, meats and even sanitizing supplies.

That ingenuity has continued and will thrive in 2023 in an environment of continued rising costs and a stretched labor market. Operators will have to be even more creative as many municipalities have lifted or removed some of the COVID-19 waivers on expanded seating, packaged sales and off-premise alcohol sales. Catering proves to be the biggest driver of additional revenue for 52.8 percent of pizzerias.

Making the Right Investments to Capture Catering’s Promise

As the No. 1 additional revenue generator, we tapped one of our lead freelancers — Daniel P. Smith — to dive deep into catering programs to give you insights and advice on taking catering to the next level through advancements delivery, packaging and marketing. Go to the Catering Feature now. 

Third-party delivery is driving revenue for 37.2 percent. To expand: of the third-party sales, 31.9 percent of respondents said one to five percent of their total sales came from third-party and another 31.9 reaped 6-10 percent of total sales from third-party delivery. Over 40 percent saw third-party sales of over 11 percent of total sales.   

Merchandise (29%) and Beer/Liquor To Go (26.9%) has also helped pizzerias diversify their revenue streams. Other revenue streams that registered with at least 10 percent of operators included mobile units, retail house-made goods and room/facility rental.

While ghost kitchen operations have experienced a spike in recent years, only 3.8 percent of our survey respondents have incorporated the revenue generation method.

 

Delivery Fees are Here to Stay

Gone are the days of FREE delivery. It’s a service that operators can no longer gift to the costumer. Today’s operators are either building the delivery cost into their menus, offering special-priced delivery menus or charging delivery fees. Over half of the operators in our survey indicated they charge a fee for delivery. Average fees range from $3.75-$4.25.

Pizza Delivery: To Fee or Not to Fee? 

PizzaMan Dan Collier tackles the subject of delivery fees and outlines how to approach delivery fees in your pizzeria. Dan has maintained a successful delivery program for more than 30 years and he is an instructor at the International School of Pizza at Pizza Expo in Las Vegas. He offers do’s and don’ts to help guide you. Go to the Delivery Fees Feature now.

Sourcing Goods

Today’s independent pizzerias source their products from a variety of purveyors. We sought to find out where operators source goods. We found that many operations use multiple sources. The highest concentration of operators use regional distributors (62.8%) followed by national distributors (56.8%). Nearly 44 percent of pizzerias use a local wholesaler. Over 30 percent use a retail grocer or outlet and 25 percent source via a local grower or farm direct.

Food Costs Soar

With costs of goods rising, so are food costs. Maintaining a percent food cost under 22 percent in the current business climate is more challenging. Just over 25 percent of the operators we surveyed have been able to maintain food costs under 22 percent. Over 41 percent indicated a food cost of over 29 percent.

The Supply Chain Disruption Expected to Persist in 2023

Disruptions in the supply chain have reverberated across the restaurant industry. Over 80 percent of pizzerias have experienced a disruption in their supply chain since summer of 2021. Pizzerias have felt the pain in several key areas. Over 66 percent of pizzeria operators reported unavailable affected their business operation. Pizza boxes and paper products impacted more that 50 percent of the pizzerias surveyed. Other elevated supply concerns included other packaging (46.2%), cheese (39%) and flour (39.5%).

Pizza Industry Sales Forecasting and Pizza Industry Statistics

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What we learned about pizza sales from the industry survey we just completed

By Jeremy White

Sales are the name of the game. So, where are things headed? What did pizzeria owners from across the United States tell us in this survey on the topic?

When asked, “How do you anticipate your gross annual sales to perform in the next 12 months?”, the biggest answer was “flat”. 20.4% issued that response. 17.5% said they expect sales to increase 5-9%, however. Another 16.2% predict a 1-4% uptick in their shops. Meanwhile, 10.6% are eyeing a 10-15% boom.

That means the number of respondents that foresee a decrease in sales is in the vast minority — 22.2% think they’ll generate fewer sales in 2023 as compared to 2022. While gross sales may not lag once raising prices are taken into consideration (92.5% say they are increasing menu prices to offset higher costs of goods sold), that doesn’t mean profits will soar. In fact, there is less optimism on that front. In all, 41% of those surveyed said their profits will decrease in the next 12 months. Add to that number the 25.8% who project profits will be flat, and you have just one-third of respondents predicting an increase in profits unfortunately.

Here is some more sales-related data from the survey, which had 754 total respondents. These numbers tell us much about where we are today as an industry — and where we might be heading.

When we asked, “What was your approximate gross annual sales volume last year?”, here were the answers:

• Under $200K — 19.6 percent
• $200-300K — 7.9 percent
• $301-400K — 5.2 percent
• $401-500K — 6 percent
• $501-700K — 8 percent
• $701-850K — 5.2 percent
• $851K-1 million — 9.7 percent
• $1.01 million-1.25 million — 7.9 percent
• $1.26 million – 1.5 million — 6.2 percent
• $1.51 million-2 million — 4.4 percent
• Over $2 million — 19.8 percent

We think the overwhelming majority of the “Under $200K” answers came from mobile pizza truck operators and seasonal businesses. The numbers tell us that 10 percent of our respondents have pizza businesses that focus on mobile units, catering or pop-ups. Most answering the survey (36 percent) label themselves as “casual dining.” 27 percent fall into the fast casual category, while 17 percent are delivery and carryout only units.

When asked about additional revenue streams, the No. 1 answer was catering (54.1 percent). That was followed by third-party delivery (35.8 percent), beer and liquor to go (23.1 percent) merchandise (22.8 percent), mobile units in addition to the brick-and-mortar (19.1 percent), room/facility rental (14.9 percent) and retail items such as sauces, dressings, etc. (13.4 percent).

Because we know the third-party delivery component remains and hot topic, this data is of particular interest. We asked survey respondents to tell us what percentage of their sales are derived from third-party delivery. Here are the answers:

• None — 57.9 percent
• 1-5% — 12.5 percent
• 6-10% — 11.1 percent
• 11-15% — 7.2 percent
• 16-20% — 4.7 percent
• 21-25% — 2.8 percent
• 26% or more — 3.8 percent

While well over half the 754 respondents say they do not work with third-party delivery companies, 18.3 percent are seeing anywhere from 6-15 percent of their sales come via this avenue.

We asked the same question for the online ordering category. Here’s what we found:

• 65% or more — 5.1 percent
• 45-64% — 11.5 percent
• 28-44% — 16.1 percent
• 18-27% — 14.6 percent
• 10-17% — 12.3 percent
• 5-9% — 6.3 percent
• Less than 5% — 7.8 percent
• None — 26.4 percent

Aside from none (we were surprised the number was as high as it was; we had predicted 20% or less would give that response in 2022), the most prevalent answer was 28-44%. While that’s a wide range no doubt, it shows just how substantial online sales can be for a pizzeria.

Considering the labor issues pizzeria owners have dealt with since the pandemic (49 percent have had to reduce operating hours as a result), it stands to reason automating orders can help reduce labor costs in addition to driving higher check averages.

Labor costs aren’t the only ones rising, either. Inflation has made the cost of goods sold take an upward trajectory as well. We asked “which of the following steps have you taken to mitigate” this. Here were the answers:

• Raise menu prices — 92.5 percent
• Reduce menu offerings — 25 percent
• Reduce portion sizes — 13.5 percent
• Change ingredients — 11.7 percent
• Replace vendor — 17.5 percent

The vendor hunt is on, and that did not surprise us as we anecdotally received that response time and time again while walking the Pizza Expo show floor.

In-Depth Analysis on the Podcast

Be sure to listen in to upcoming episodes of the Hot Slice podcast where our Editor-in-Chief, Jeremy White, will dive into these numbers with Executive Editor Denise Greer. They’ll offer insights and analysis you won’t want to miss. Go to The Hot Slice Podcast now.

Pizza Restaurant Labor Pains

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Outlook is improving, but employees still a key topic

By Jeremy White

When we asked our survey respondents to “describe your overall outlook of the pizzeria industry in the next 12-18 months,” we weren’t sure what to expect. In the end, 36% were somewhat optimistic and 31% were very optimistic. We think those who had positive thoughts on the matter felt that way because their situation with employees is beginning to improve. After all, it’s difficult to grow if you don’t have the help.

When we asked, “what are your top three business priorities over the next 12 months?”, adding employees was the most common answer (38.7 percent) behind sales. And another 10.6 percent cited adding employee benefits.

Before we dive into benefits, let’s take a look at some overall trends on the subject of employees. Consider the following data we uncovered with our survey:

• 37.9% have 10 or fewer employees. 22% have 11-12.
• 29.6 percent have an average labor cost in the 23-28% range. Another 26.1% carry a labor cost between 29-35%.
• When asked if they had to adjust their operating hours due to a shortage of workers, 49% answered “yes.”
• In an effort to keep help, 83.2% of pizzeria operators have increased wages. 24.8% upped pay by 4-6% to help offset inflation. Meanwhile, a nearly identical number (24.6%) said they raised salaries by 7-11%.

Employee Benefits Matter

Recognizing that increasing pay alone isn’t enough, we then asked about benefits. Here is where things in the industry stand at the moment:

• 85.2 percent give employees free or discounted food.
• 48.2 percent offer paid time off.
• 30.3 percent provide paid sick leave.
• 28.7 percent say medical insurance is part of their benefits package.
• 19.3 percent offer dental insurance.
• 17.2 percent help with retirement planning.
• 14 percent pay or assist with advancing professional development.
• 12.1 percent take part in profit-sharing with employees.
• 7.7 percent include life insurance in their lineup of benefits.
• 3.5 percent provide education assistance.

On top of that, the majority of operators (84 percent) increased pay by some degree. In 2022, it appears this is truly the cost of doing restaurant business as pizzerias have had to compete with retail outlets such as Target or Best Buy like never before.

This may contribute to elevated labor costs short-term (26.1 percent cite a labor cost in the 29-35 percent range) as operators learn to balance this expense with proper menu pricing as inflation dominates headlines. It may also lead to operators taking on more part-time employees as a way of curtailing the expense of providing costly benefits.

 

Explore the Latest Pizzeria Menu Trends

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To stay up to date on the latest pizzeria menu trends, we examined what’s hot on menus, what’s being added and what’s being removed. From pizza styles to other menu categories, operators shared what’s trending on menus across America.

As many restaurant brands have cut menus, pizzerias have maintained their menu options (66% made no cuts to menus. Of those, 38 percent even expanded menu offerings).

5 Things to Know about Pizza Menus:

1. Buffets are out with only seven percent reporting still offering them.
2. The slice game in American pizzerias is strong. Forty-seven percent sell slices.
3. Gluten-free (gluten-friendly) crust is strong with nearly 63 percent of pizzerias offering the option.
4. Cauliflower crust is on the rise. A rarity on menus just a few years ago, cauliflower crusts are on 35.5 percent of pizzeria menus.

Who’s Got Style

Pizzeria operators and pizza fans are adamant about their favorite pizza styles. Over the past several years, we’ve seen a movement towards offering multiple pizza styles. How has the trend resonated across the country? According to our Industry Survey, roughly 64 percent of respondents menu more than one pizza style. Just over 21 percent offer four or more styles.

 

New York Style is No. 1.

Burrata & Hot Honey Pizza, L’Industrie, Brooklyn, NYC

New York-style pizza reigns supreme as the most popular pizza on pizzeria menus across America. New York-style pizza has long been the most popular pizza in America. The first licensed pizzeria to open in the U.S. was Lombari’s, which opened in New York City in 1905. The versatile New York slice is crispy, a bit chewy, foldable and light on the toppings.

A surprise in the Top 5 pizzas offered in American pizzerias is the Chicago thin. Also called tavern-style pizza, these pies typically feature a crispy crust. They’re also quite often cut into squares. We rank America’s Top 10 Pizza Styles on pizzeria menus. The Top Five include:

1. New York
2. Traditional American
3. Sicilian
4. Chicago Thin
5. Deep Dish

Rounding out the Top 10 are…

6. Neapolitan
7. Detroit
8. Grandma
9. California/American Artisan
10. Chicago Thick

As operators look to update and modify their menus, we sought to find out what pizza styles they intend to add. Nearly 54 percent indicated they do not intend to add a pizza style. Of those who will add a pizza style, Detroit was the top choice. The style features a medium-thick crust that’s light and airy on the inside, yet crispy on the outside. The Top Five include:

1. Detroit
2. Deep Dish
3. Sicilian
4. Grandma
5. Roman

The Detroit Style

Learn more about this distinctive style that originated from the Motor City in A Guide to Detroit Pizza. This is a comprehensive look at the style including history, characteristics, recipes and dough expert advice. 

Trending Pizza Toppings

We have seen almost every pizza topping imaginable listed on pizzeria menus. We sought to find out what’s hot in pizza toppings. The findings blend a mix of classic toppings and innovative and creative options.

The Top Five Pizza Toppings list has remained the same for the past several years. But this year, a new ingredient has entered the Top 5 — Bacon. The “everything is better with bacon” mantra has made its way to pizza.

The Top 5 Pizza Toppings list includes:

1. Pepperoni
2. Sausage
3. Mushroom
4. Extra Cheese
5. Bacon

 

BACON, Welcome to the Top 5 Pizza Toppings!

This fatty and salty delight can be used in many ways as a pizza topping. Don’t miss John Gutekanst’s bacon story, “Crispy Business”. He details bacon history and varieties with menu ideas and recipes.  Go to the Bacon Feature now. 

Rounding out the Top 10 includes:

6. Chicken
7. Onion
8. Green/Red Bell Peppers
9. Ham
10. Black Olives

It’s clear that meat is still king atop pizzas, making up five of the Top 10 Pizza Toppings. Chicken has risen as a popular pizza topping. Its ascent follows a global increase in poultry consumption, according to the USDA.

Yes, pineapple has found its way onto our Top 20 Pizza Toppings list. The controversial topping has won over consumers to become a permanent fixture on pizzeria offerings. Let’s dive even further into popular toppings:

11. Meatballs
12. Basil
13. Pineapple
14. Canadian Bacon
15. Jalapenos
16. Beef
17. Tomatoes
18. Banana Peppers
19. Fresh Garlic
20. Salami

The Plant-based Movement

While not yet on the Top 20, plant-based meats and cheeses are one of the biggest hot trends in pizza toppings. Plant-based ingredients are becoming mainstream on pizza menus. Plant-based meats and cheeses are the top new toppings pizzeria operators have introduced over the past year. According to our survey, plant-based options were also the most researched and tested new item over the past year.

Our findings track with national data. According to The Good Food Institute’s U.S. Retail Market Insights: Plant-based Foods, the plant-based foods market is worth $7.4 billion, up six percent from the previous year. Plant-based food sales grew three times faster than total food sales in 2021. The market is made up of not only vegan and vegetarians, as ominvores and flexitarians are also consuming plant-based foods. Amongst flexitarians, 98 percent of those consumers who buy plant-based meats also buy animal meat, according to the Plant Based Foods Association’s Consumer Insights.

What’s in Plant-based Pepperoni and Mozzarella?

Plant-based is the hottest trend in pizza. Many ask, ‘what’s in plant-based pepperoni and mozzarella?’ We put one of our top freelance writers on the topic. Check out what she found out in What’s in Plant-Based Pepperoni and Mozzarella? Pizzeria operators can incorporate these innovative ingredients to answer consumer demand. Go to the Plant-based Pepperoni & Cheese Feature.

Introducing….

As you look for the hottest new pizza toppings to add, seeing what’s trending on menus across the country can help you hone in on your selection. When we asked operators what pizza toppings they’ve added in the past year, we received everything from traditional to innovative and groundbreaking. We’re highlighting some of the standouts below:

Specialty & New Cheeses. From Burrata, Buffalo Mozzarella to herb-infused cheeses, pizzerias are introducing more than a standard mozzarella.

Pulled pork and brisket. Prepared various ways, pork and brisket have broken into many pizza topping lists.

Hot Honey. The spicy and sweet concoction has gone mainstream.

Pickles. Their salty and sour taste is proving to be a good pairing for other ingredients.

Chorizo. The Mexican spiced sausage is resonating with pizza lovers.

Mild and Hot Peppers. From mild banana and sweet picante to hot jalapenos, peppers are increasing their frequency on toppings lists.

Meatballs. This staple is still increasing in popularity as a pizza topping.

Cured Meats. From traditional salumi to the spreadable Njuda and pancetta, cured meats are being added to the pizza menu.

Arugula. The peppery green has become a favorite finishing pizza topping.

Other interesting additions to pizzeria toppings lists this year include hot chili oil, fried chicken, artichoke, caramelized onion, seafood (crab, lobster, shrimp, etc.) sweet mayonnaise chili sauce and berries.

 

What’s Off the List

While the majority of operators didn’t remove a pizza topping from their list over the past year, other removed items like anchovies, olives, potato, Canadian bacon, roasted peppers, spinach and ground beef.

Non-Pizza Menu Movements

Salads are the most popular non-pizza menu category. Nearly 88 percent of pizzerias surveyed menu salads, followed by appetizers (78.9%) and desserts (69.9%). Sandwiches are on the menu in 65.1 percent of pizzerias. Pastas appear on 50.1 percent of pizzeria menus. Soups and entrees are the least menued items at pizzerias.

 

 

Let’s drill down to individual non-pizza menu items. There is a clear top contender for the top-selling non-pizza item: wings. Chicken wings have had a rocky few years with supply shortages and price hikes but have remained the best-selling item aside from pizza. Garlic appetizers, whether bread, breadsticks or knots, also sell well. Pastas, such as lasagna and spaghetti, also remain hits. Subs and calzones were high-selling options as well.

 

Pizza Making Breakdown

Independent pizzerias overwhelmingly choose to make pizza dough in house (92%). But the way pizza makers form dough varies from shop to shop. With many pizzerias offering multiple pizza styles. Hand formed is the most popular, followed by hand tossed. Pressed/Sheeted and Rolled made up less than 20 percent, respectively.

While conveyors are the workhorse of the chains, independents favor deck ovens by more than 15 percent over conveyor and 13 percent over Stone/Brick Hearth. Rotary and Convection each represent five percent, while countertop has emerged for catering and off-site events.

Oven power has become a hot topic in 2023. With advances in oven technology, Electric has gained ground over the past few years. Gas remains the primary way to fuel American pizzeria ovens at 78.5 percent. While the first pizzeria ovens in the U.S. were coal-burning, coal and coal alternatives have plummeted to less than two percent.

Pizza Today Magazine 2023 Content Sneak Peek 

Over the next several months, the pages of Pizza Today Magazine and PizzaToday.com will dive deeper into individual menu trends to give you ideas and recipes. Here are some of the topics already in production: chicken wings, meatballs, extra cheese, pulled pork, Detroit Pizza, Deep Dish Pizza, garlic knots and chicken.

Marketing Matters in the Pizza Industry

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Marketing is an area that is vastly different based on location demographics and market. This is a collective look at how marketing is represented, in general, across all pizzeria operators we surveyed.

Word of mouth has long reigned the prevailing marketing method in pizzerias. But times are changing. Today’s pizzerias are investing in marketing. Approximately 82 percent of pizzerias surveyed spend at least one percent of their annual sales on marketing — with 43 percent dedicating one to two percent, and 26 percent of our survey respondents budgeting three to four percent. Still, roughly 19 percent budget zero for marketing.

2023 Restaurant Marketing Trends to Watch

We’ve scoured dozens and dozens of 2023 marketing trend predictions to give you a look at what’s hot and what’s relevant to pizzerias. Check out 10 marketing trends to watch in 2023:

1. Social presence will continue to be paramount with the following three areas leading the emphasis on major platforms: short-form video, influencer campaigns and social commerce (buying directly from social accounts).
2. Marketing campaigns will be driven more than ever by analysis of market and demographic from first-party data with more precision.
3. Voice Search will require pizzerias to have tact-sharp search engine optimization (SEO) to be found when users prompt “Hey, Siri”, “Hey Alexa” or “Hey Google” with local pizza questions.
4. Customers seek more hyper-personalized marketing specific to their lives and interests that operators acquire from POS systems and loyalty programs.
5. Cause marketing never goes out of style. Hone in on the organizations that are important to you and fit your overall brand.
6. If you are in the digital ad game, interactive ads are where it’s at.
7. Harness your partnerships for mutual marketing gain.
8. Text campaigns continue to gain traction, but only if you are very strategic about how and when you contact customers.
9. There is more prominence of owners or chefs being the face of a brand, including being the authority on what you do best.
10. Reputation management is vital to your business growth. Expand your strategies to cover your online presence.

Don’t sleep on the short-form social video trend

The social powerhouse TikTok started a revolution that has reverberated to every major social channel. Instagram uses Reels, and later Facebook adopted the feature. YouTube has added Video Shorts to its repertoire. Twitter is the latest to add a full screen video option. The sweet spot of video length for TikToks and Reels (Instagram & Facebook) is often suggested at seven to 15 seconds. Go to the full article on video shorts. Go to the Video Short Feature now.

Social Influence

Social media remains the dominant marketing tool. Facebook, Instagram, Twitter and TikTok are popular channels to promote pizza businesses. Roughly 88 percent of American pizzerias promote their businesses through Facebook, followed by Instagram (72.4%). Twitter (23%) and TikTok (14.8%). When asked which social channel provides the best ROI, Facebook led at 57 percent and Instagram followed at 23 percent.

Let’s look at some emerging social platforms that you should watch and test. Here are some of the social movers and shakers to watch in 2023:

• TikTok takeover has commenced. With billions of users worldwide, TikTok is predicted to be the social platform of 2023.
• YouTube has consumer influence. Get to know and understand how to grow your brand presence with this video social format.
• It’s time to expand your business network with LinkedIn. The networking platform is all business and pros in every industry are flocking to it make business connections. We’re there and you should be too.
• You’ve probably never heard of BeReal, but you will. If you are marketing to younger Gen Z and even Gen Alpha, its downloads reached over 50 million in October 2022. This photo-sharing app’s benchmark is authenticity and highlights its users in real-time.

Pizza Today Magazine Content Sneak Peek: May 2023

Getting social, America’s most successful pizzerias have been able to use Facebook, Instagram and other outlets to drive business. In the May 2023 issue, social media experts and successful pizzeria owners alike will weigh in with the current best practices for harnessing the power of social media.

Advertising Drive

When asked where pizzerias advertise, social media dominated at 76.8 percent of the pizzerias. In-store advertising remains the vital advertising tool at 52.4 percent of those surveyed. Nearly 17 percent do not advertise at all and just focus on word of mouth.

The Top 5 Marketing Channels operators are using to reach their audiences are:
1. Social Media
2. In Store
3. E-mail
4. Community/Sporting Events
5. Flyer

 

Advertising Channels to Watch

There is no shortage of avenues pizzeria operators can take to put their messages out to your markets. We’ve examined the advertising channels that are on the rise. They include:

• Text & Push Notification. Text registered on our survey at nearly 18 percent. As personalization and targeted campaigns increase, that number is expected to grow.
• Social Ads, specifically video ads. Be where your consumers are. Social ads drive high ROI and can be tailored to hyper-specific target markets.
• Connected TV Ads. These ads would appear on targeted streaming devices. A great advantage to this form of advertising is that they can be interactive.
• Digital Out-of-Home (DOOH) Advertising. Think next-level billboard advertising out in the general public, even restrooms and transportation stops. This can be video, animation and even real-time social activity. This channel is being powered by advertising technology that allows companies to use real-time data, geofencing and retargeting tactics.
• In-Game Advertising. While out of reach for many, this mode is continuing to gain steam, especially for those restaurants targeting Millennials, Gen Z and the emerging Generation Alpha.

Pizza Today Magazine Content Sneak Peek: June 2023

What new trends have emerged in the world of digital advertising? In the June 2023 issue, we look at ROIs and follow strategies on e-mail database management practices, mobile SMS and notification marketing, and more.

As you plan upcoming marketing strategies, keep our findings for reference. And remember the No. 1 marketing concept that should lead your strategy is authenticity.

Technomic Pizza Consumer Trends

Sponsored by:

Our pizzeria industry survey is the most expansive and detailed research we’ve ever conducted. More than 750 respondents answered a series of questions designed to yield the most reliable data that paints the most accurate picture of exactly where the industry stands today and where it may be headed.

But what we did not do is poll the end user of your product — pizza consumers. That’s outside our wheelhouse and areas of expertise, so we turned to our friends from Technomic for help on that lift through the 2022 Technomic Pizza Consumer Trend Report, Technomic Inc. Here’s a buckshot smattering of some important insights from the customer perspective that we think will be of interest and use to you:

• Consumers prefer the build your own pizza option 36% of the time.
• 33% prefer heavy cheese coverage.
• The five most preferred cheeses are, in order: mozzarella, Parmesan, provolone, cheddar, Monterrey Jack.
• Only 28% of consumers say they are likely to order dessert pizzas.
• Even fewer, 24%, are likely to order breakfast pizzas.
• 42% find an online ordering system where they can track their pizza order to be appealing.
• 38% want curbside pickup availability.
• 23% of American consumers would like to order pizza from their smart TV. That’s a 20% increase from 2020.
• Only 19% want to order pizza via QR codes.
• 28% of consumers say it’s important that the restaurants they order from have sustainable packaging.
• 21% are willing to pay more for pizza in eco-friendly sustainable packaging. That’s up 18% from 2020.
• 47% would like more restaurants to offer natural ingredients.
• 31% would like to see organic ingredients.
• 22% said they’d like restaurants to offer plant-based items.
• Only 23% said they would eat more pizza if healthier options were available.
• Meanwhile, 22% said they consider nutritional content when ordering pizza.

Pizza Industry Outlook

Sponsored by:

The world pizza market is growing. The market is expected to increase by $42.2 million by 2025, according to a Technavio release. North America is expected to see 44% of that growth. While industry indicators give a broad scope, we sought to take the pulse of the independent pizzeria operator. As we talk to pizzeria operators across the country, there is an uncertainty as they look forward to the coming year. Driven by volatility in inflation and cost of goods, operators are cautiously optimistic. Nearly 69 percent of operators remain optimistic about the pizzeria industry this year. Of that, 33.6 percent are very optimistic. Another 22 percent are neutral on the subject.

 

Business Priorities

We asked operators to select their top three business priorities for the coming year. The top three include:

1. Grow sales
2. Maintain current business
3. Add employees

Other business priorities that also drew attention were:

4. Sustainability
5. Grow new unit(s)
6. Add new revenue stream(s)

 

Cost of Goods

With rising costs of goods and inflation, pizzerias need to be agile. When asked how pizzeria operators have mitigate the rise, 93 percent raised their menu prices. Nearly 26 percent re-evaluated their menus and reduced offerings. Over 17 percent replaced vendors. Another 15 percent reduced portion sizes and 11 percent changed ingredients.

 

Technology Investment

Investing technology has been a game changer for many operations, from streamlining operations, saving on labor costs and increasing bottom-line sales. We asked operators to select all of the technology purchases they’ve made since summer 2021.

While off-premise sales were projected to rise long before the COVID-19 Pandemic, the event sped up the process. Operators shifted and brought in new technology to help. The shift hasn’t stopped. POS systems and online orders are the most invested technology. Loyalty systems and phone systems were also added or upgraded. A fraction of operators also investing tablets for servers. One-third of operators did not make any technology investments.

A Pizzeria Renaissance

From the show floor and competitions at International Pizza Expo and Pizza & Pasta Northeast to in-store operation and kitchen innovations, the pizza industry is experiencing a renaissance similar to invigoration of pizza chains in the 1980s. Nearly 44 percent of operators surveyed agree, while another 36 percent remained neutral.

Selling the Business

On the ground level, Pizza Today noticed a trend of establish operators retiring or leaving the business. We asked operators if they’ve considered selling the business in the past year. Roughly 34 percent answered yes. Nearly 14 percent of operators intend to sell their pizzeria in the next year. Whether currently considering selling, it’s important for an operator to plan their long-term exit strategy. We also asked operators what their exit strategy is. Over 42 percent plan to pass the business onto children or other family members. Another 27 percent will sell to an employee(s) or manager(s) followed by selling to a broker at 26.7 percent.

The post state of the pizzeria industry full report 2022 appeared first on Pizza Today.

We continue The Hot Slice Podcast straight from the Pizza & Pasta Northeast show floor at the Atlantic City Convention Center. We interview pizzeria pros who are working to make a name for themselves in the pizzeria industry. Listen to Shaun Porter of Lou Delgrego’s Italian Diner in Woodsville, New Hampshire and Megan Rakebrandt of Zoni’s Brooklyn Brick Pizzeria in Middletown, New Jersey.

Thank you to our sponsor

The post 127: PPNE 2022 Show Floor Sessions: IV – The Up and Comers appeared first on Pizza Today.

We continue The Hot Slice Podcast straight from the Pizza & Pasta Northeast show floor at the Atlantic City Convention Center. We interview pizzeria pros looking to advance their businesses and the industry. We chat with David Whiskers of B.C. Pizza headquartered in Boyne City, Michigan and George and Patti Taylor of Taylor’s Pizza House in Endicott, New York.

Thank you to our sponsor

The post 126: PPNE 2022 Show Floor Sessions: III – Advancing the Business appeared first on Pizza Today.

I just listened to the worst podcast ever. It was a disaster. I listen to this show all the time and it’s usually great, but this episode was a dud. Five years ago, we could go about our days blissfully ignorant of podcasts, but now they’re a fixture. With more podcasts in the mix than ever before, it’s likely that someone is going to ask YOU to be their guest. The reason this podcast episode tanked was because of the guest — and I want to make sure the same thing doesn’t ruin your interview experience.

Scott Wiener
Founder, Scott’s Pizza Tours and SliceOutHunger.org

Podcasts are an audio medium, so you can’t rely on visual elements to communicate your point. You need to express yourself with only your voice. That’s why it’s important not to speak in monotone. I tend to think about speech in musical terms. When I hear someone sing or speak in only one or two notes, I’m bored (unless it’s Morrissey). When I hear someone speak with multiple notes, it’s like a catchy melody. You’ll hook the listener with the melody of your speech pattern, just as songwriters do with hit singles. 

The same concept applies to how you answer questions. The boring guest will drone on without getting to the point. Start your answer by addressing the question directly before diving into the details. The show I just listened to was a struggle because the guest’s answers to simple questions would spin out of control into the abyss of irrelevant details. To make the matter worse, they spoke in endless run-on sentences, leaving the host no space to cut in. The best podcasts are conversations, not monologues. Don’t just sit and answer questions, feel free to toss in some questions of your own!

Once you’re booked, the podcast host will usually send an email with technical details about the recording process. If you’re recording from home, they’ll send you a link to whatever platform they prefer. Put that link in your calendar and download any necessary software immediately so you’re not scrambling five minutes before go-time. If you’re unfamiliar with the show, spend three minutes scanning through an episode to get an idea of what kinds of questions they like to ask. Of course, you should always Google the show and its host so you don’t end up on a platform you don’t support. 

Most podcasts these days are recorded remotely, not in a professional recording studio. To get the best sound at home, you’ll want to set yourself up in a quiet spot. Your restaurant’s office is going to be much better for audio than the middle of your dining room. To cut down on echo, sit close to a wall. Bonus points if that wall is covered in something soft to absorb reflections. A coat closet works great for this! You should use a headset/microphone combo for the best sound. Earbuds, Air Pods, or whatever you plug into your phone should work fine. 

Being an interview guest can be nerve wracking, especially if you’re not used to public speaking. Just remember that you’ve been invited onto the show because someone wants to share your story with their listeners. I promise it will be a great show if you just sit back, relax and have fun!

SCOTT WIENER is the founder of Scott’s Pizza Tours in New York City and SliceOutHunger.org  Instagram: @scottspizzatours

The post Man on the Street: So, You’re Going to Be on a Podcast appeared first on Pizza Today.

Famed pizzeria surpasses $1 million a month in sales

Approaching 1570 Stockton Street in the North Beach neighborhood of San Francisco at lunchtime, a line of eager diners stretches for a half  block. At the corner resides a thriving legend in pizza history, Tony’s Pizza Napoletana. Everyone on that block knew they were partaking in something special. 

Tony’s Pizza Napoletana is a melting pot of pizza styles. The pizzeria excels at an array of them, including Classic American, Classic Italian, Pizza Napoletana, California, Pizza Romano, New York, Grandma, Sicilian, Detroit, Coal-fired, St. Louis and gluten-free. With a full menu, Tony’s applies the same “respect the craft” approach to everything served, from the giant meatball app to house-made pastas, desserts and a comprehensive beverage program. 

“I always said I want to make it an institution,” says owner Tony Gemignani. “There is only one. I always felt like Tony’s could be the best pizza in the U.S. It could be the best pizzeria in the world. Tony’s is like what’s your favorite spot in Detroit and New Haven and New York and St. Louis and let’s all have it in one place.”

Tony’s has experienced a renaissance that has catapulted the famed pizzeria into uncharted territory: one-million-dollar net sales a month. It’s an unfathomable number for even the highest volume of pizzeria. 

Pizzeria of Year Proud Sponsors

The blockbuster sales and Tony’s unwavering reputation as one of the world’s best pizzerias have earned Tony’s Pizza Napoletana the coveted Pizzeria of the Year 2022 honor by Pizza Today.

To grasp the steps Tony took to reach unprecedented sales, especially amidst a volatile business environment, let’s look at Tony’s in its infancy.

Today, Tony Gemignani is at the pinnacle of his 31-year pizza career. He is the chef and owner of more than 30 restaurants and a school. The 13-time World Pizza Champion’s name has become synonymous with pizza making. He has taught some of the industry’s brightest operators and pizza makers. Today’s pizzeria community looks to him as an industry thought leader. It’s easy to forget that Tony’s ascension was gradual and filled with obstacles and those who doubted his vision. But he never did. “Tony’s is the first concept that had multiple ovens and styles,” Gemignani says. “Everybody said ‘why’? Everything has always been ‘what are you doing that for’? Nobody got it other than my wife.”

He spent several years traveling and researching the pizza styles, processes and ingredients that put Tony’s on the map globally. In the mid-90s, he couldn’t simply Google how to create so many styles. Traveling to pizza cities, he immersed himself into every facet of a given style. He also went city to city to experience Italian festivals and soak up every pizza industry-related event. “Before it was Google, before you could just YouTube it, you had to be out there and I always say, it’s the experience of going to Detroit and going to Buddy’s and going to Naples and trying Enzo’s. There is that feel or understanding of it.”

The industry was very different then. Operators held their secrets closer than they do today. Learning a new style was time-consuming. He spent a decade bringing the concept vision to fruition. “There was a lot of sourcing, not only importing ingredients, it was sourcing ingredients that were regional ingredients from America that nobody could get,” he says. “So, there was a lot into Tony’s that took a lot of research, time and being on the road all those years at the conventions and pizza and Italian festivals.”

Tony gained experience and acclaim at his brother’s pizzeria, Pyzano’s Pizzeria in Castro Valley. But Tony wanted to chart a course of his own making. He found partners and just after the economic recession of 2008, Tony found a quiet Bay Area neighborhood that had yet to be revitalized. Vacant storefronts were plentiful in North Beach. Honing in on the Little Italy neighborhood, Tony had his pick of buildings. But as he eyed the corner of Stockton and Union, even his broker warned him that it was a cursed corner. Tony instead followed his due diligence on the block’s history. “For 90 years it was like three places,” Tony says. “After that, it was three to four places in two and a half years.”

Tony’s Pizza Napoletana opened as a full-service pizzeria in 2009 with raving success. Right away Tony saw a void in convenience, pick-up and delivery in his fine-dining pizzeria and wanted to take over the neighboring storefront. Within eight months Tony’s Coal-Fired Pizza & Slice House opened under the same business license.

With the combination of fine dining and a counter-service slice house, Tony’s was designed to hit high sales figures and its rise began gradually.

“Celebrating the first $1 million, it took a lot and then to get to $1.2 and to do a $5,000 night, those were exciting times,” Gemignani says. “Before she was my wife, my girlfriend sitting on the counter and me writing out checks. I don’t want people to think that I was never there. Or you could be there, and it could be gone one day. You never know what could happen. 

“Then you say ‘wow, how can you do a million-dollar month?’  he says. “A million dollars a year you’re always trying to achieve that and then the $2 million restaurant. But with Tony’s the goal was $10 million a year honestly. As we started to go, I would always dream about ‘wow, I could do $10 million’ and now it’s like ‘can you actually do $12 million’ and during a really unstable and interesting time?”

Fast forward, it’s the end of 2019 and Tony’s Pizza Napoletana capped the year with $9.1 million in sales and he anticipated reaching that $10 million mark in 2020 for the first time in its history.

Tony was also eager to be a sole proprietor of his namesake business. He had already bought out one partner and in February 2020 Tony bought out the second partner. “I got the biggest SBA loan I’ve ever gotten, the biggest loan I’ve ever gotten,” he says. “I had never gotten an SBA loan. I had only gotten a home loan. I’ve been able to get private equity. Maybe two weeks after the documents were done and we signed everything, COVID hit.”

The bottom fell out. The COVID-19 Pandemic obliterated San Francisco’s once thriving restaurant industry. The initial blow to Tony’s was devastating, a 56-percent decline in business during that second quarter. 

Tony stepped into the forefront on Pizza Today’s The Hot Slice Podcast and Checking In With series offering other operators the realities of COVID-19 in one of the country’s largest metropolitan cities and the actions he was taking to rebound. Some of those steps triggered the immense growth Tony’s experienced in 2021 and 2022.

But survival was paramount at Tony’s in 2020. The team got creative and innovative to maintain during the grim time, instituting such initiatives as Wine for a Dime, frozen pizzas, take and bake pizza, family specials pizza kits, pizza valet, Easter egg coloring packages, cocktails to-go, and 10 percent customer loyalty pens.

They also took a hard look at the operations, making decisions to decrease menu options and offer better online ordering. They restructured the Slice House kitchen and streamlined to-go and the third-party/pick-up window directly on the sidewalk.