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

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Tavern Style Pizza makes its way onto the menus of the largest pizza companies

This summer, Pizza Hut rolled out its tavern-style pizza, marking several of the largest pizza companies to offer the style. We’ve noticed the rise of tavern style pizza for the last several years. Also known as Chicago Thin, tavern pizza continues its growth across America. In the 2024 Pizza Industry Trends Report, American pizzeria owners indicated that Tavern was among the Top 5 Emerging Pizza Styles. Let’s first look at what’s happening with tavern pizza at Pizza Hut, Domino’s and Little Caesars.

Pizza Hut unveiled its Chicago Tavern Style Pizza this Year

In June, Pizza Hut announced its latest style drop: Chicago Tavern-Style Pizza. According to a release, Pizza Hut’s take on the tavern-style pizza offers a trendsetting, modern experience that delivers a deliciously crispy bite with its thin-crust and innovative, contemporary flavors available in four recipes: Pesto Margherita, The Ultimate, Spicy Chicken Sausage, and Double Pepperoni. Read the full release. 

Domino’s, a Tavern Veteran with its Crunchy Thin

Domino’s rolled out its Crunch Thin in 1993, back when the style was only known in Chicago and the Midwest region. It’s received a fresh look after a viral article.

In Praise of… Domino’s?

In an op ed piece by John Kessler, he did a side-by-side comparison of Domino’s Crunchy Thin Crust and other beloved tavern style pies. His take is interesting and worth a read. Go to Kessler’s article.

Little Caesars Also an Early Adopter of Tavern Style

Back in 2018, Little Caesars rolled out its Thin Crust Pepperoni with a $6 promotion making the HOT-N-READY Brand the second of the largest pizza chains to offer a tavern style pizza. It’s marketed as a crispy, flaky, thin crust pizza. You can read a release on that launch now.

What is Tavern Style Pizza?

Tavern pizza is known by many names: Chicago thin, cracker thin, party cut, just to name a few. The hallmark of a tavern style pizza is a light, cracker thin crust that is cut into squares. The origin of Tavern dates back to the 1930s in Chicago’s bars that essentially created a pizza style that was easier eat with beer.

How do I make Tavern Style Pizza?

Making a good party cut pizza like tavern style comes down to the dough. The late Dough Doctor Tom Lehmann always said, “This cracker-like pizza is less about the toppings and more about the dough.” When it comes to Chicago Thin, “any good, patent grade bread flour with 10.5- to 11.5-percent protein content should work well.” There are also a couple specifics he discusses. “A planetary type mixer will work best for mixing this dough. You will need to use a dough sheeter/roller to form the dough into skins. You could roll the dough by hand.” The Dough Doctor provided his dough formula for Chicago Thin with step-by-step instructions. Follow Tom Lehmann’s Chicago Thin Crust Pizza Dough recipe.

Dough expert Laura Meyer offers advice for those looking for a super crispy Chicago Thin Crust Pizza in her article Tavern Style Pizza is Sweeping the Nation. “Par baking the dough is another way to add crispiness to a thin-crust pie. As much as I love crispy thin-crust pizzas, they lose that crunch very quickly as the pizza cools down. Maintaining that crispiness is one of the hardest traits to keep. Utilizing cornmeal and a par bake or double bake method helps ensure your pizza stays crispy for a longer period of time.”

Check out more on Tavern Pizza and other Pizza Style Dough Recipes.

The post Pizza Hut, Domino’s, Little Caesars All Offer Tavern Style Pizza appeared first on Pizza Today.

B2B Pizza Leader invites Pizzeria Operators to be counted in annual industry survey

Pizza Today, the pizzeria industry’s most trusted and valuable educational B2B resource for more than four decades, has embarked on its third annual Pizzeria Operator Survey with a subsequent 2025 Pizza Industry Trends Report to be released in December. The comprehensive deep-dive study provides pizzeria professionals with trends and insights on menus and toppings, employee strategies, marketing, sales and growth, supplier trends, projections, industry concerns and technology.

Pizzeria operators — from independents and chains to food trucks/catering pizza operations — are now invited to participate in the third annual Pizzeria Operator Survey. Survey period ends Tuesday, September 3.

“In our third year of the Pizzeria Operator Survey, we have refined our questions down to drive qualitative data on what’s really happened in the pizzeria industry right now,” says Executive Editor Denise Greer. “We encourage all pizzeria operators to be counted in this study.”

Upon launching the Report, Pizza Today set out to create a comprehensive deep-dive analysis of the pizzeria industry for the pizzeria industry with valuable insights that operators can use to gauge their standing in the market, infuse new ideas and help their bottom line.

“While massive changes rarely take place in a one-year timeframe barring a watershed event, such as the COVID-19 pandemic, the subtle movements in our data help provide us with a roadmap to show where the United States pizza industry is heading,” says Editor In Chief Jeremy White. “Running the numbers comparatively helps guide our future content to ensure it continues to be the most relevant and helpful information pizzeria owners can rely on to sustain their businesses. It also provides our readers with the most accurate snapshot of where things stand today so that they can better understand exactly how they are faring in the current landscape as compared to their peers across the nation.”

A few key findings from the 2024 Pizza Industry Trends Report include:

• Style variety matters. The trend of offering different styles of pizza is not slowing. Customers are now expecting it.
• Plant-based and Vegan demand remains. Operators continue ramping up their efforts to provide these options to consumers.
• Automation. Operators are seeking ways to streamline operations to battle the lack of labor and to meet consumer expectations.
• Independents are leading the charge in menu creativity. They are rolling out new pizza styles and pizza topping combinations that are being noticed by major chains.
• Detroit continues its rise. Detroit-style pizza is the biggest pizza style trend in the U.S. currently.
• The Top 5 Pizza Styles in America are: New York, Traditional American, Sicilian, Deep Dish and Neapolitan.
• The Top 5 Pizza Toppings in America are: Pepperoni, Sausage, Mushroom, Extra Cheese and Bacon.

Read the full 2024 Pizzeria Industry Trends Report or request a download version.

Be counted in this year’s analysis by completing the 2024 Pizzeria Operator Survey. The entirety should take about 7-10 minutes. If you have questions about the survey, contact Denise Greer at dgreer@pizzatoday.com.

Complete your 2024 Pizzeria Operator Survey today.

Special thanks to our sponsors: Hillshire Farms, Smithfield and PizzaCloud.

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About Pizza Today: Founded in 1984, Pizza Today has been the pizzeria industry’s most trusted and valuable educational business resource for more than four decades. The international award-winning content focuses on insider tips, operational advice, recipes and information integral to helping today’s pizzeria owner operate more efficiently and profitably. For more information, please visit https://pizzatoday.com.

About International Pizza Expo & Conference: 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.

About Emerald: Emerald’s talented and experienced team grows our customers’ businesses 365 days a year through connections, content, and commerce. We expand connections that drive new business opportunities, product discovery, and relationships with over 140 annual events, matchmaking, and lead-gen services. We create content to ensure that our customers are on the cutting edge of their industries and are continually developing their skills. And we power commerce through efficient year-round buying and selling. We do all this by seamlessly integrating in-person and digital platforms and channels. Emerald is immersed in the industries we serve and committed to supporting the communities in which we operate. As true partners, we create experiences that inspire, amaze, and deliver breakthrough results. For more information, please visit: www.emeraldx.com

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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:

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.

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

Spirit of Giving

Our 2024 Pizzeria of the Year has impressive record of philanthropy

Eric Redfield sat inside the dining room of his pizzeria as our staff buzzed around snapping photos and taking video. A bit emotional from the big news Pizza Today had just bestowed upon his shop, he reflected on what our editors told him about being impressed by his record of giving back to his community in Ft. Mitchell, Kentucky. The night before, he and his wife, Amy — along with their staff — hosted a charity event to raise funding for cancer research. This is commonplace for the couple. Since the inception of their pizza-fueled labor of love, the Redfields have used their business profits to do extensive and lasting good in their community. It’s become more than a passion — it’s a mandate.

And that’s but one reason Camporosso Wood Fired Pizzeria has been named Pizza Today’s 2024 Pizzeria of the Year.

Three popular pizzas — Sopressata Hot Honey, Margherita and the Prosciutto and Fig — at Camporosso Wood Fired Pizzeria in Fort Mitchell, Kentucky. Photo by Josh Keown.

The spirit of giving began on day one.

After a successful corporate career that spanned three decades, Eric and Amy decided to go all-in on this passion project and open their pizzeria. (Their origin story, as well as menu offerings, were detailed well by our very own Denise Greer when she visited Camporosso and wrote about the business back in 2019, so we’ll skip that here). The couple opened shop in an old building that had previously housed a garage for years and went to work building their dream. From the start, the focus was on making their restaurant the best place to work in Ft. Mitchell.

“Employee satisfaction is number one,” says Eric. “Everything else will follow after that. So, we were determined to create a great work environment with a dynamic culture. It’s fun.”

The Redfields knew they wanted to generate employee satisfaction through generosity. It’s hardwired into their ethos.

“It started when we first opened,” Eric recalls. “We offered group health and dental. We offer a matching 401K. We offer 100 percent of the first six percent that these employees contribute. I have 10 employees that are in the 401K program. Six of them, it’s the first time they’ve ever invested a dollar. And I have four people on our group health. It’s the first time two of them have ever had insurance. So that matters. That means something.

“We started with 15 employees. We have six that are still with us eight years later. Our running average since we’ve been open is 10-percent turnover per year. That’s unheard of. This doesn’t happen if I don’t have employees that stay and have a sense of purpose that they can grow here.”

During the COVID shutdown in 2020, the couple took things to new heights.

“For a period of time, Amy and I decided that we were going to give 100 percent of our profits to our employees. So that’s what we did: we gave 100 percent of our profits to our employees. We distributed about $60,000 to our employees over that period between what we gave and then, when the community found out, they started donating to it, too. It was really amazing to see.”

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

On our first visit to Camporosso, the dining room

— outfitted with a wood-burning oven to churn out Neapolitan pies — was responsible for the lion’s share of sales. While patrons may take leftovers home or sporadically call in a to-go order at that time, the focus was entirely on the dine-in experience.

“We didn’t even have a contract for pizza boxes,” Eric quips.

The pandemic changed that overnight, forcing the Redfields to navigate an unexpected new business landscape. That’s when a night-long planning session led to a migration to takeout. While the restaurant has since returned to its roots by focusing on providing a stellar dine-in experience, to-go orders have remained a permanent fixture that has helped grow revenue.

“I don’t think Neapolitan pizza travels well, but the community embraced it,” Eric says of the necessary buildout of to-go systems Camporosso put into place.

“I remember Amy and I saying, ‘We’re going to have to go to a takeout model.’ And we were dine-in only, so we didn’t have that model. We said, ‘How do we do this? How do we transition to takeout only and survive?’ We didn’t know what we were up against. Nobody did.

“But we figured it out and we reopened takeout only the very next day and never skipped a beat. And during the time that we were takeout only, I made a commitment as the owner to meet every customer that came and picked up food from us. I gave them a fist bump and I met every customer. And that really resonated with the community. And, in turn, we did not lay off one employee during the Covid shutdown.”

That dedication to literally meet every customer comes as no surprise once you get to know the Redfields a bit. It is who they are. And the result has been a tide of community support because people like supporting good people.

Camporosso’s Carryout Catapults the Business

The additional carryout revenue ultimately helped catapult Camporosso to a new level. Sales last year were well over $3 million out of one unit. Meanwhile, Eric and Amy astutely kept the momentum going once dine-in reopened by doubling down on staffing. They brought in a dedicated phone person to take carryout orders. They briefly — very briefly — added online ordering. But as orders poured in and taxed the kitchen staff, it was time to step back and focus on quality.

“We tried it for two hours,” Eric laughs. “It overwhelmed us and so we turned it off. My pizza chef came to me and said, ‘If I just fill the orders we have from online, and we base it on our turn time, we’ll be filling these orders until 2:30 in the morning.’

“They just kept coming. Plus, people were calling as well, so it was just too much. We’ll never go back to that. We get some negative social media comments about stepping into 2010 since it’s now 2024, but we’ll never do online ordering again. There’s only so much capacity we can do and keep the quality we want. And quality is very important to me.”

The open kitchen with views of the ovens is a showpiece of the dining experience at Camporosso Wood Fired Pizzeria in Fort Mitchell, Kentucky. Photo by Josh Keown.

That mindset is also why Camporosso won’t grow to a second unit and beyond.

At this point in the Redfields’ careers, it’s not about ballooning the bank account. It’s about building up others around them.

“I hear it every day,” says Eric. “Venture capital approaches me all the time and says ‘You should add a store in Newport. You should put one in Louisville. You should franchise.’

“I will never, ever, ever be complacent and will continue to grow this business. We’re satisfied, but not complacent. But we love what we’re doing here in these four walls. It keeps me smiling and it keeps Amy smiling. We have a dynamic business that is rooted in our employees, in the customer experience, in the community and in our food. We are able to stay laser-focused on these four tenets. If we became too ambitious and looked to grow, we’d lose focus on that because I’m not there or Amy’s not there. We are happy with what we have and don’t need more.”

With 12 full-time employees and 50 total staff members, Camporosso clearly has become a foodservice employer of choice in Northern Kentucky. The business’ 2023 payroll exceeded $1 million.

“We didn’t do $1 million in revenue in our first year, and now our payroll is that,” says Eric. “We haven’t lost a full-time employee in four years, and we’re proud of that. We employ single moms, single dads, 20-year-olds. It’s so gratifying to see young people who have never heard of 401Ks tracking their investments on their phones and planning for their futures. I had a corporate job for 30 years and I can sit here and say I’ve never had a bad day in the restaurant. Never one bad day.”

Jeremy White is Editor-in-Chief of Pizza Today.

Camporosso Wood Fired Pizzeria Pizzeria of the Year honor receives national media attention

Since we announced Wood Fired Pizzeria, Ft. Mitchell, Kentucky as our Pizza Today 2024 Pizzeria of the year, the designation has received a number of national media stories. Check out a few of the media outlets spotlighting 2024 Pizzeria of the Year Wood Fired Pizzeria, Ft. Mitchell, Kentucky:

Cincinnati Enquirer: Pizza Today magazine names NKY spot Pizzeria of the Year

LINK NKY: Ft. Mitchell’s Camporosso named 2024 Pizzeria of the Year

Who are past recipients of Pizza Today’s Pizzeria of the Year?

Pizza Today, a leading B2B pizza industry publication, began the prestigious award many years ago go. Let’s look at the most recent recipients of Pizza Today’s Pizzeria of the Year:

2023 Pizzeria of the Year: Modern Apizza, New Haven, Connecticut

2022 Pizzeria of the Year: Tony’s Pizzeria Napoletana, San Francisco, CA

2021 Pizzeria of the Year: Razza, Jersey City, NJ

The post 2024 Pizzeria of the Year: Camporosso Wood Fired Pizzeria, Ft. Mitchell, Kentucky appeared first on Pizza Today.

SACRAMENTO, Calif., July 11, 2024 /PRNewswire/ — Pizza Guys, the Sacramento-founded pizza restaurant renowned for its commitment to fresh, high-quality food, is excited to announce a new partnership with professional basketball player Malik Monk. Having just completed two successful seasons in Sacramento, Monk will join the brand as the latest “Pizza Guy,” promoting its delicious offerings and community-focused initiatives.

“We are incredibly excited to welcome Malik Monk to the Pizza Guys family,” said Shahpour Nejad, CEO and Founder of Pizza Guys. “Pizza Guys was born and bred right here in Sacramento, and Malik, continuing on to his third season with Sacramento, makes him the ideal partner for our brand. His ambition on the court and genuine approach to community involvement align perfectly with our values. We look forward to working together to reach even more people and continue supporting our local communities.”

Monk was chosen as the new “Pizza Guy” not only for his impressive athletic achievements but also because he embodies the spirit of Sacramento, where Pizza Guys was founded. His dedication to community engagement and his authentic efforts to make a positive impact reflect the core values of Pizza Guys. This connection to Sacramento and his commitment to giving back make him the ideal partner for the brand.

Monk, a standout shooting guard, has made a significant impact in the league since being drafted in the first round in 2017. Known for his scoring prowess and dynamic playmaking, Monk has earned accolades such as SEC Freshman of the Year during his college career at the University of Kentucky and has continued to impress with his performances at the professional level. His dedication and hard work, both on and off the court, embody the values of excellence and commitment that Pizza Guys seeks in a partner, making him an ideal choice for this collaboration.

“I’m excited to partner with Pizza Guys and be a part of their commitment to quality food and community engagement,” said Monk. “It’s great to join a brand that shares my passion for giving back, and I’m looking forward to our efforts in making a difference.”

The partnership with Malik Monk comes on the heels of a year of remarkable success for Pizza Guys. In 2024, the brand has opened seven new locations in Riverside, Escondido, Murrieta, and Brea, California, and is projected to open three more stores by the end of the year. Additionally, Pizza Guys was recognized by Eat This, Not That as the fastest-growing pizza chain, underscoring their commitment to quality and customer satisfaction. This rapid expansion and industry recognition highlight the brand’s dedication to excellence and community-focused growth.

For 38 years, Pizza Guys has continued to serve up their unique and crowd-pleasing specialty pizzas to their loyal customers. All locations make their dough from scratch daily and top it with their secret blend of herbs, spices, and vine-ripened tomatoes grown in Central California. All ingredients are high-quality and always fresh. The brand prides itself on delivering great service through their innovative technology along with their pizzas.

For more information about Pizza Guys visit https://www.pizzaguys.com/.

About Pizza Guys 
Founded in 1986 and franchising since 1994, Pizza Guys offers high-quality and delicious gourmet pizzas at a price point that can meet every budget. Each Pizza Guys pizza is handcrafted using fresh-made dough, 100% whole milk mozzarella cheese, and a sauce made with fresh-packed, California-grown tomatoes. All topped with high quality toppings from trusted brands. The brand currently has 90+ stores open and operating across two states. For more information about Pizza Guys, please visit: https://www.pizzaguys.com/

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FORT LAUDERDALE, Fla., July 3, 2024 /PRNewswire/ — Stoner’s Pizza Joint, a quick-service pizza franchise, announced today that it has signed 4 new franchisees. Two franchisees will be in Texas and two in Florida. The Texas franchisees anticipate opening locations in Killeen, San Marco, and San Antonio. The Florida franchisees will be opening locations in Bradenton, Fleming Island, Orange Park, and Jacksonville Beach. The 9 new locations are all expected to open in the next 12 months beginning in August 2024.

“We are thrilled to add 4 new franchisees to the Stoner’s family in our growing Texas and Florida markets,” said CEO and Owner, John Stetson. “We are getting interest from all over the country and look forward to adding new states and partners this year!”

Stoner’s Pizza Joint is a delivery and takeout focused concept featuring fresh, high-quality food prepared in-house daily with minimal production time, including proprietary recipes for the pizza dough, sauce, and cheese blend. Menu items include a variety of specialty pizzas, calzones, strombolis, hickory-smoked chicken wings made daily in-house, freshly prepared salads, and freshly baked desserts.

Stoner’s currently has 40 locations open in 6 states. The company has 15 locations in near term development and anticipates reaching 100 locations in the next 18 months.

About Stoner’s Pizza Joint
Founded in 2013, Stoner’s Pizza Joint launched its franchising program in late 2018 along with fresh new branding and a business model that has proven resilient to massive changes sweeping the food industry. For more information, visit https://www.stonerspizzajoint.com, or email us at info@stonerspizzajoint.com.

Stoner’s Pizza Joint is currently seeking qualified franchisees to help the brand grow nationwide in college town markets, with a focus on the Southeast region. Prospective franchisees should have a minimum net worth of $250,000. The ideal candidate is a proven, multi-unit operator in the restaurant industry and has a strong knowledge of their market. Stoner’s Pizza Joint’s Franchise Disclosure Document (FDD) reveals an estimated initial investment range of $90,000 to $206,000 for the first location, including a franchise fee of $25,000.

To learn more about ownership opportunities with Stoner’s Pizza Joint, contact the Stoner’s Pizza Joint Franchise Development team, at scott@stonerspizzajoint.com.

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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. 

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Pizza Industry Research Center

Pizza Industry Research is vital to the growing pizzeria marketplace. Pizza Today has spent over 40 years as the trusted resource for pizzeria owners and operators in the pizza industry. We have produced the pizza industry’s most comprehensive studies of pizzerias and the pizza business. Here you’ll find links our latest pizza industry research:

2024 Pizza Industry Trends Report

The 2024 Pizza Industry Trends Report is a a gauge of vital pizzeria insights, issues and trends — includes this year’s hottest pizza trends, hot pizza toppings, pizza styles, labor trends, marketing trends, pizza industry outlook and forecast. We surveyed pizzeria owners from across the country to see what’s happening in America’s pizzerias. We combed through surveys, national reports and key industry indicators to bring you the 2024 Pizza Industry Trends Report.

View the 2024 Pizza Industry Trends Report.

Download the 2024 Pizza Industry Trends Report.

State of the Pizzeria Industry 2023 Full Report

State of the Pizzeria Industry 2023 Full Report is 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.

View the State of the Pizzeria Industry 2023 Full Report.

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Operators are bringing the classroom into the pizzerias for their patrons

You’ve probably heard of, or participated in, one of the notable pizza-making courses around the country and world that breaks down how to make almost any style of pizza imaginable over the course of a few days, week or even month. But did you know you can host your own pizza-making classes at your pizzeria? Theses classes aren’t targeted to aspiring pizza chefs and industry pros. Instead, pizza-making classes are being directed at customers, pizza enthusiasts and at home pizza chefs.

It’s an idea that is growing in interest in the pizzeria community. According to our 2024 Pizza Industry Trends Report, 10 percent of pizzerias offer fee-based classes and special events as additional revenue streams.

Luke Salvatore, co-owner of Providence Pizza in Kansas City, Missouri, has launched his first pizza-making class.

The decision was twofold. “I am adding classes due to demand and personal desire to teach.” Salvatore studied at Tony Gemignani’s former School of Pizza. “That gave me at least a foundation for what we could do,” he says.

But instead of focusing on industry pizzaioli, Salvatore is focusing on the home pizza cooks. “Due to the availability of pizza ovens, there is less of a difference between the home and professional chef than there was previously,” he says.

He didn’t just jump into the endeavor. He has worked to get everything in order and build a strong program. “For me, it’s just having a curriculum and a plan, so as to offer people the most value for their time and money,” he says.

Evan Eriksen added pizza-making classes to his revenue streams this year.

“We charge $37.50 at the moment for a personal hands-on class,” he says of the classes at Pie95 Pizza in Jacksonville, Florida. “We do this during non-business hours. Originally would do this on our day off, but now do it Saturday before we open. We wanted to price to be a fair and welcoming number. I feel places are price gauging others now and want no part of that.

“Everyone and anyone is invited to attend the pizza making class,” he continues. “We create an item on our square menu and send it out via square text and post a link on our social media. We cap the inventory to 14 people per class, so it is not stuffy.”

Complimentary water is available during service and participants can purchase adult beverages.

For Eriksen, the class is all about getting into the specifics of pizza dough and pizza making. “We start the class talking about the fermentation and proofing of the dough. This is the class part then the actual making will be the lab. We demonstrate how to flatten the dough, what flour we use for stretching and what we use for dough making and why. Everyone gets to handle the dough. We next move them all into the oven. This is fun! We put a metal pizza peel in the oven and show how we use the weight of the pizza to spin the pizza and talk about rotating. Then the lab begins. We do this two guests at a time and others watch or get to know each other. Show them all the ingredients and have them decide what they would like because when we sauce it we will have to work fast. Also give them a demo on how to sprinkle the cheese so it is even and avoid the middle. After they have topped their personal pizza, we transfer them to the oven. They cook the pies with a trained cook, cut it, top with any garnish and then enjoy their creation.”

Jay Hartz at Padulas Pizza in Spring Hill, Florida, takes a different approach to classes.

He partnered with Oak Hill Senior Living and Rehab Center to develop a program for its residents. “Their activities director (who has since moved on) was a customer of ours,” Hartz says. “She and my manager (at the time) started talking about the idea. We agreed to give it a try and bring 10 residents on a Tuesday morning before we opened.  The residents did pretty much everything except cook the pizzas. I would talk about the pizza making process, educate them, etc. They tossed the dough, docked the pizza, sauced the pizza, cheesed it, added pepperoni if they wanted to and placed oregano on top. We had a system to make sure the correct pizza went back to the right resident so there was no concern with cross contamination. Some of the residents were able to cut their own pizza and others were not. They ate some at the store, and we packed up leftovers. I charged a small fee of $10 per person.

“We have had nothing but positive feedback from the staff at the facility, residents, family of residents and our community,” Hartz continues. “Some of the residents have even come back more than once, and that has been fun!”

There are several operational and safety items to consider before launching pizza-making classes. See below for a list of some vital considerations before you launch a class.

What you need to know to launch a pizza-making class

There are several operational and safety items to consider before launching pizza-making classes. Here are just a few of those considerations:

• First and foremost, do your homework. Know what you are getting into with offering pizza-making classes.
• Build a full program with goals, a curriculum, marketing, scheduling, rates, revenue projections, participant certificates or other tokens, etc.
• Notify your insurance agent with the specifics of your pizza-making class to ensure that the scope of the program is covered under your insurance, or if there is an added plan for such events.
• Consult your business attorney for legal advice about adding classes and to create liability agreements for the participants.
• Check with your municipality and health department to ensure this type of activity is permitted, as well as identifying rules, regulations and requirements regarding classes. Are there any special licenses or permits you must hold to operate classes?
• Keep safety a priority. Some pizza-making processes are more suited for demonstration purposes only, such as working with mixers, ovens or any other kitchen equipment that require trained professionals.

Denise Greer is Executive Editor at Pizza Today.

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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/ . 

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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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A Family Affair: Honoring Tradition & Building on Success

• Company has doubled in size.
• Franchise system has grown from 10 partners to 45 partners.
• Chain named one of five innovative restaurant brands recognized by Nation’s Restaurant News with a 2023 CREATORS Award.
• Average unit sales 60% higher than pizza industry average.
• Franchise satisfaction rating 13 points higher than franchise benchmark.

A Familiar Face Takes the Helm

Building on a Solid Family Foundation for Continued Growth

About Donatos Pizza

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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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See who won world’s best pizza in Pan, Non-Traditional, Traditional, Neapolitan, Cheese Slice Pizza and Partner Competitions at Pizza Expo

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. Traditional Pizza, Non-Traditional Pizza, Neapolitan/STG Pizza, Pan Pizza divisions returned with addition of this year’s newest division, World’s Best Cheese Slice. The Top 5 competitors in the preliminary round faced on the finals for each division. Division winners faced off in the World Champion Pizza Maker of the Year competition. That winner competed in an invite-only Best of the Best competition with previous Pizza Maker of the Year winners.

Partner competitions included Ooni Pizza Throwdown, hosted by Ooni; Plant-Based Competition, hosted by Daiya; and California-Style Competition, hosted by the California Milk Advisory Board.

In all, International Pizza Challenged welcomed 439 unique pizza competitors with a total of about 500 competition spots including the finals and exhibition competition, according to IPC coordinator Jeremy Galvin.

Each competitor baked their signature pizza on the spot at Pizza Expo and presented to a renowned panel of accredited chefs. The preliminary and final competitions had four blind judges, “judging the pizzas completely blind to whom the competitor is,” Galvin says. “This is so the focus is on the food, not who made it, where they are from or what brands they use.”

Note: There is a score next to each winner’s name. “The score next to their name is based on four judge scores,” Galvin says. “We take the highest and lowest scores, average them together then we average that score with the other two scores for a final average score.”

World Champion Pizza Maker of the Year

Tony Cerimele, (161.49) New Columbus Pizza Co., Pittston, Pennsylvania

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

Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania, is the 2024 World Champion Pizza Maker of the Year. After capturing the first-place finish in the Pan Division Finals, Tony went up against winners of the other division’s final — Cheese Slice, Traditional, Non-Traditional, and Neapolitan. During the competition pizza makers were required to use a secret ingredient, Galbani thin sliced fresh mozzarella, when making their pizza that was publicly judged at the competition by a panel of renowned chefs. Find more about World Champion Pizza Maker of the Year competition and read a Q&A with Tony on his winning pizzas.

Best of the Best Pizza Winner

Joe Carlucci, (169.41) Valentina’s Pizzeria & Wine Bar, Madison, Alabama

Joe Carlucci, Valentina’s Pizzeria & Wine Bar, Madison, Alabama, won Best of the Best at International Pizza Challenge 2024

Joe Carlucci, owner of Valentina’s Pizzeria & Wine Bar, Madison, Alabama, captured 2024 Best of the Best title. Carlucci went head-to-head again fellow Pizza Maker of the Year winners in the Best of the Best competition that included three surprise ingredients: pork belly, red onion and pineapple. Carlucci’s win made history as he is the only pizza maker to win pizza titles consecutively three years in a row with his previous 2022 Best Traditional Pizza in the World, 2023 Best Non-Traditional Pizza in the World, and 2023 Pizza Maker of the Year.

Traditional Pizza Division

In the Traditional Pizza Division, Competitors provide the dough, cheese/cheese blend and spices. They must use a red sauce. No more than two (2) of the following toppings may be added: Pepperoni, Sausage, Bacon, Ham, Mushrooms, Peppers, Tomatoes, Onions, and Olives.

Traditional Division Finals Winners

Sergio Balderas, Truly Pizza, Dana Point, California, wins the Traditional Pizza Division at International Pizza Challenge 2024.

1st Place — Sergio Balderas, (43.62) Truly Pizza, Dana Point, California

2nd Place — Anthony Berghela (43.22) Romo’s Pizza, Glenmont, New York

3rd Place — Matt Hutchinson (41.06) Pizaro’s Pizza Napoletana, Houston, Texas

See Traditional Pizza Regional Winners below.

Non-Traditional Pizza Division

The Non-Traditional Pizza Division is an anything goes competition. There are no restrictions on dough, sauce, toppings, or styles.

Non-Traditional Pizza Division Finals Winners

Alex White, Yukon Pizza, Las Vegas, Nevada, wins the Non-Traditional Pizza Division at International Pizza Challenge 2024.

1st Place — Alex White, Yukon Pizza, (52.52) Las Vegas, Nevada

2nd Place — Michael Vakneen (52.19) Pop Up Pizza, LLC, Las Vegas, Nevada

3rd Place — Mckenzie Sanvido, (52.05) Untamed Wine Estates, Johnson City, Texas

See Non-Traditional Pizza Regional Winners below.

Neapolitan Pizza Division

Neapolitan competitors follow strict rules. The products that provide the base for “Pizza Napoletana” include wheat-flour type “00” with the addition of flour type “0” (no meat tenderizer or other dough enhancers will be allowed), natural yeast, water, peeled San Marzano DOP tomatoes and/or fresh cherry tomatoes, marine salt, and extra-virgin olive oil. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine and must weigh between 250-280g and be no more than 3 mm (1/8 in) thick. The pizza must be baked for 45-90 seconds in a 485o C (905o F) pizza oven. There are three official variants: Marinara, Margherita Extra and Margherita.

Neapolitan Pizza Division Winners

Vincenzo Santoro, Song e Napule, New York, New York, wins the Neapolitan Pizza Division at International Pizza Challenge 2024.

1st Place — Vincenzo Santoro, (46.42) Song e Napule, New York, New York

2nd Place — Cesare Di Iorio, (44.94) Sogno Toscano Inc., Sarasota, Florida

3rd Place — Luca De Marinis, (43.73) Monserate Winery, Fallbrook, California

Pan Pizza Division

Styles that fall into this category include, but are not limited to, the following: Roman, Chicago, Detroit, Grandma, Ohio Valley, Old Forge and Sicilian. There are no restrictions on dough, sauce, or toppings, except that the pizzas must conform to a pan style.

Pan Pizza Division Winners

Tony Cerimele, (54.51) New Columbus Pizza Co., Nesquehoning, Pennsylvania, won the Pan Pizza Division at the International Pizza Challenge 2024.

1st Place — Tony Cerimele, (54.51) New Columbus Pizza Co., Nesquehoning, Pennsylvania

2nd Place — Charlie Webb, (50.59) Hudson & Packard, Poughkeepsie, New York

3rd Place — Roy Bass, (49.70) Those Guys Pies, Las Vegas, Nevada

Charlie Webb, Hudson & Packard, Poughkeepsie, New York, won the Shawn Randazzo Memorial Award with the top scoring Detroit style pizza.

World’s Best Cheese Slice Division 

In IPC’s newest division, competitors provide the dough, traditional red tomato sauce (only), cheese/cheese blend and spices. NO par-baking. Once the pizza enters the oven ONLY a drizzle of extra-virgin olive oil (infused or not), grated cheese & dry spices after baking are acceptable; NO other drizzles, toppings, cheeses, or work on the pizza is allowed once the pizza enters the oven. This division is open to all crust styles.

World’s Best Cheese Slice Division Winners

Andy Huynh, Cowabunga+, Hamilton, Ontario, Canada, wins the World’s Best Cheese Slice Division at International Pizza Challenge 2024.

1st Place — Andy Huynh, (41.14) Cowabunga+, Hamilton, Ontario, Canada

2nd Place — Lorenzo Hernandez (41.12) The Slice & Pint, El Segundo, California

3rd Place — Vicky Ixcot, (38.74) Andy’s Pizza, Alexandria, Virginia

Regional Winners Recognized in the Traditional and Non-Traditional Divisions

During the preliminaries of the Traditional and Non-Traditional Divisions, highest scoring competitors for each regional are recognized. The first-place winner also won a cash prize. The regions include Southwest, Southeast, Midwest, Northwest, Northeast and International.

Traditional Pizza Division Regional Winners

Southwest Region

1st Place — Sergio Balderas, (45.53) Truly Pizza, Dana Point, California

2nd Place — Matt Hutchinson, (42.91) Pizaro’s Pizza Napoletana, Houston, Texas

3rd Place — Alastair Hannmann, (42.05) Pizza Buddha, Kapaa, Hawaii

Southeast Region

1st Place — Andy Brown, (42.02) Andy’s Pizza, Alexandria, Virginia

2nd Place — Dustin Finnegan, (40.29) The Nona Slice House, Safety Harbor, Florida

3rd Place — Teo Tomasi, (40.23) Marabella Old World Pizza, Inc., Greenville, North Carolina

Midwest Region

1st Place — Carmela Cataldo, (41.46) Antonio’s Italian Ristorante, Elkhart, Indiana

2nd Place — Ali Afshar, (39.70) Oleys Pepperoni Cannoli, Green Bay, Wisconsin

3rd Place — Nino Del Greco, (39.54) Pizza del Nino, Sterling Heights, Michigan

Northwest Region

1st Place — Bill Crawford, (40.25) Righteous Slice, Rexburg, Idaho

2nd Place — Josh Hillman, (39.33) Sourdough Willy’s Pizzeria, Kingston, Washington

3rd Place — Drew Balstad, (38.75) Rhombus Guys, Grand Forks, North Dakota

Northeast Region

1st Place — Anthony Berghela, (44.81) Romo’s Pizza, Glenmont, New York

2nd Place — Michael Testa, (41.54) Jersey Pizza Boys, Avenel, New Jersey

3rd Place — Perry Bogacz, (40.37) Caliente Pizza & Draft House, Allison Park, Pennsylvania

International Region

1st Place — Gianluca Piersanti, (44.07) Tommy SRLS, Velletri, Italy

2nd Place — Alessio Cataldo, (43.32) Taste Italy, St. Leonard, Quebec, Canada

3rd Place — Fiodar Huminski, (42.43) Pizzéria No. 900, Montréal, Quebec, Canada

Non-Traditional Pizza Division Regional Winners

Southwest Region

1st Place — Michael Vakneen, (55.05) Pop Up Pizza, LLC, Las Vegas, Nevada

2nd Place — Alex White, (54.88) Yukon Pizza, (52.52) Las Vegas, Nevada

3rd Place — Mckenzie Sanvido, (53.37) Untamed Wine Estates, Johnson City, Texas

Southeast Region

1st Place — Camryn Suggs, (53.04) Valentina’s Pizzeria & Wine Bar, Madison, Alabama

2nd Place — Alejandro Burgaleta, (52.98) The Pizza Point Miami, LLC, Miami, Florida

3rd Place — Joey Streeter, (51.85) The Nona Slice House, Safety Harbor, Florida

Midwest Region

1st Place — Deserai Satullo, (54.39) Sauced Pizza and Catering, Fairview, Ohio

2nd Place — Paul Cataldo, (47.92) Antonio’s Italian Ristorante, Elkhart, Indiana

3rd Place — Brian Hall, (47.15) Crafters Pizza and Drafthouse, Carmel, Indiana

Northwest Region

1st Place — Anthony Gilbert, (51.54) Melt Pizza Company, Stillwater, Minnesota

2nd Place — Sean Dempsey, (48.17) Dempseys Brewery, Watertown, South Dakota

3rd Place — Niles Peacock, (44.17) Niles Peacock Kitchen & Bar, Edmonds, Washington

Northeast Region

1st Place — Andrew Scudera, (53.81) Goodfellas, Staten Island, New York

2nd Place — Tracy Dykeman, (51.50) Slice on Broadway, Pittsburgh, Pennsylvania

3rd Place — Eric Von Hansen, (51.24) Caliente Pizza & Draft House, Monroeville, Pennsylvania

International Region

1st Place — Heitor Benatti, (52.97) Forneria Benatti, Caxias Do, Brazil

2nd Place — Bruce Madadi, (51.16) Maipai, Hamilton, Ontario, Canada

3rd Place — Aleksandar Aleksic, (50.59) Japes, London, England, UK

Partner Competitions include Ooni Pizza Throwdown, California Milk Advisory Board California-Style Competition and Daiya Plant-based Competition

Ooni Pizza Throwdown

Hosted by Ooni

The Ooni Pizza Throwdown had two divisions, Traditional and Pan. Each competition will be limited to 15 entrants in each category. Entrants may only compete in one category. Pizzas will be made in an entrant’s choice of Ooni oven – either Ooni Koda 16 (Natural Gas) or Ooni Volt 12 (Electric.) Traditional pizzas can be any style cooked directly on the stone. Pan can be any style cooked in a pan or sheet.

Ooni Pan Final Winners

1st Place — Eidref Laxa, (51.83) What’s Good Dough, San Jose, California

2nd Place — Ryan Ososky, (51.70) Dtown Pizzeria, Los Angeles, California

3rd Place — Srdjan Jelcic, (51.35) Japes, London, England, UK

Ooni Traditional Final Winners

1st Place — Ryan Thompson, (42.56) Pogonip Pizza, San Jose, California

2nd Place — Jeff Taylor, (42.19) Staglio Pizza, Westminster, Maryland

3rd Place — Matt Hickey 41.81 Caliente Pizza & Draft House, Pittsburgh, Pennsylvania

Plant-Based Competition

Hosted by Daiya

A Plant-Based Competition featuring Daiya Foods Dairy-Free Cheeses! The crust/dough/batter must be fresh or parbaked. In addition, the dough, and all toppings must be plant based. Each competitor’s goal will be to showcase Daiya Foods deliciously dairy-free cheeses and blends, including, but not limited to the following: Daiya Dairy-Free Mozzarella Style Cheese, Daiya Dairy-free Shredded Italian Blend Cheese, Daiya Dairy Free Shredded Cheddar Cheese and Daiya Dairy-free Cream Cheese.

Plant-Based Competition WInners

1st Place — Leonardo Zoppetti, (41.01) Instituto Conpizza, São Paulo, Brazil

2nd Place — Ali Afshar, (39.23) Oleys Pepperoni Cannoli, Green Bay, Wisconsin

3rd Place — Soyeon Chewning, (38.42) Eldora Restaurant, Apo AP, South Korea

California-Style Competition

Hosted by the California Milk Advisory Board

The competition had two (2) divisions, Amateur/Student and Professional divisions, with a maximum of 15 competitors in each division for a total of 30 competitors from across Southeast Asia and Mexico. The Amateur/Student division will consist of culinary students from accredited schools and/or institutions and the professional division will be made up of professional restaurant and pizzeria chefs. Chefs will be able to choose from a selection of more than 250 varieties and styles of award-winning California cheeses to create the most innovative, interesting, and inspiring California-Style pizzas! Each competitor’s goal will be to feature California-Style ingredients and toppings that showcase the best of what the Golden State has to offer, along with a special focus on Real California Cheeses.

California-Style Competition WInners

1st Place — Chef Apisit Jitprasong (54.29)

2nd Place — Chef Shi (Kevin) Zhao (48.59)

3rd Place — Paramet Saisutthi (47.46)

We’ll continue our coverage of competitions at Pizza Expo 2024 in our Pizza Expo News Hub, including more conversations with winners and details on winning pizzas.

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Balancing Act: Flavorful Pizza Topping Combinations

“We can form a single united body, while the enemy must spit up into fractions. Hence there will be a whole pitted against the separate parts of the whole, which means we shall be many to the enemy’s few.”  Sun Tzu, The Art of War, 5th Century B.C.

Making pizza is art. Each pizza is a song that starts with techniques to turn time, temperature, water, bacteria and grain into gasses, which, in turn, creates a textural wonder that is enjoyed with the allegro of toppings that play fast, quick and bright across the palate. The sensory memory that sets this pizza apart is a song that people seek out again and again, be it folded in your hand, on a piece of foil, cardboard box or porcelain plate. Pizza transforms inspiration, imagination and insight into a symphony of human creativity. Combining toppings is essential to building these perfect tastes, but to create these masterpieces, you just need to know how.

Usually, when someone asks me about pizza toppings, my pizza mind automatically goes to my makeline menu mix. I see that shiny monster and lift the lids to see the same-old 12 toppings. If you’re like me, you can’t help it — these are the backbone of my pizzeria, the most favorite pizza toppings that my customers order over and over. Our customers’ memories are all about that great experience they had before with these toppings, but these flavor memories can also be replicated in the present tense using creative and well-thought-out combinations. We all must agree that customers are becoming increasingly adventurous with their pizzas. This means that we need to be ahead of the culinary curve and know how to pair toppings in new and innovative ways.

Taste Treatment Plant

There are several ways to think about topping combinations that make for terrific pizzas. One is the flavor history of cooking and pizza, followed by the quality of toppings on hand, and lastly how these toppings interact with others and the platform that they are presented on. Here are a few questions to ask yourself before engineering a new pizza.

Taste: Is it Sweet, Salty, Bitter, Acidy/Sour or Umami/Savory?

Texture: Is it Dry, Crunchy, Soft, Gooey, Wet or Chewy?

Aroma: Is it Sweet, Smokey, Vegetal, Pungent or Wheaty?

Color: Does it have eye appeal?

Pairing: Is there a feeling of completeness? Do all the topping players embrace each other by complimenting or balancing each other?

When thinking about pairing toppings on pizza, think about the last time you’ve experienced a new combination. That taste starts with color stimulating your eye in an introduction to the whole experience followed by aroma, which consists of 80-90 percent of the flavor experience. The textural crunch of a brilliant cornicione, or crust, releases the salty wheatiness that stimulates your appetite, while the sweet umami of the cheese satisfies your need for pleasure. Perhaps the sourness, acidity or spiciness of an ancillary topping adds sparkle and brightness to the finish. You marvel as every bite combines the five elements in a symphony of taste.

Pizza Topping Pairing Blender

Many pizza makers swear by adding only 2-3 toppings to a pizza. But depending upon whether you’re adding flavor vs. enhancing flavor, this may not be enough to bring the flavors to the pinnacle of taste. Your choice of heightening flavors can take two avenues: Adding flavor or enhancing flavor.

Here are a few examples of adding flavor to a three-topping pizza to make it shine:

• Gorgonzola + Pear + Walnut (add spinach)
• Mozzarella + Basil + Tomato (add Prosciutto di Parma)
• Gruyere + Ham + Hazelnuts (add fig jam)

Here is an example of enhancing flavor to a three-topping pizza to make it shine:

• Manchego + Quince Paste + Almonds (enhance by roasting almonds)
• Caciocavallo + Ham + Red Peppers (enhance by pickling the red peppers)
• Provolone + Tomato sauce + Roasted Red Onion (Enhance by roasting onions with Calabrian chilies)

Extra Texture

The creation of pizza is in a unique position to project flavors because it has a very flavorful platform to consider while planning a flavor path. Much like pasta, you need to consider not only the texture, flavor and overall mouthfeel of the pizza but the way it is cooked. Is it caramelized, pillowy and charred, or crispy, thin and golden?

These examples provide just a peek into how pizzas may be enhanced by pizza toppings. There are many historical topping variations to look for that have been used in the past that work well on the pizza platform. They are:

• Gorgonzola, Fig Jam, Walnuts
• Artichoke, Roasted Leek, Parmigiano, Cream
• Mozzarella, Ricotta, Mortadella, Pistachio
• Anchovy, Garlic, Romano, Parsley
• Zucchini, Egg, Parmigiano
• Clam, Chili, Parsley, Romano
• Eggplant, Roasted Red Pepper, Onion
• Tomato, Garlic, Oregano
• Shrimp, Andouille Sausage, Red Onions
• Peaches, Bresaola, Burrata, Pecan
• Steak, Blue Cheese, Watercress
• Fennel, Sausage, Radicchio, Chili flakes

Pork Belly Pizza with Roasted Leeks, Pickled Lemon and Hazelnut

This pizza is amazing because of the wonderful pairing of leeks and pork which transforms like a mushroom cloud of flavor. The Gruyere adds a sour note to the melting mozzarella and the sweet lemon hit is followed by the textural crunch of the hazelnuts.

Get the Pork Belly Pizza with Roasted Leeks, Pickled Lemon and Hazelnut recipe.

John Gutekanst owns Avalanche Pizza in Athens, Ohio.

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Pizzeria owners must make sure employees know safety, hospitality and beverages — Bar Staff Training

Training bar staff entails much more than demonstrating how to make a Negroni or Aperol Spritz. Learning how to pour wine and beer and prepare cocktails is important, but pizzeria owners say they cover other important details when teaching crew members how to serve alcohol. Whether it’s a small selection of wines and beers that pair well with pizza, or a full cocktail program showcasing the latest trends, alcohol sales account for a large portion of dine-in revenues. Alcohol also presents risks, as restaurants that serve alcohol could find themselves potentially liable if a customer becomes intoxicated and injures themselves or others.

Safety is Crucial in Bar Training

At Soprana Rooftop Cucina in Asheville, North Carolina, safety is the top priority in bar training. The rooftop pizzeria, located atop the new Embassy Suites by Hilton Asheville Downtown, opened in March. “At Soprana Rooftop Cucina, we prioritize responsible alcohol service to ensure the safety and enjoyment of our guests,” Brian Sherwood, director of food and beverage at Embassy Suites by Hilton Asheville Downtown, and Sean Moline, outlets manager at Embassy Suites by Hilton Asheville Downtown, said by e-mail. “Our team undergoes rigorous TIPS (Training for Intervention Procedures) certification, equipping them with the knowledge and skills to navigate legal regulations seamlessly while understanding the nuances of alcoholic beverage flavors and pairings.”

There is mandatory TIPS Training, and the entire service staff is certified to handle alcohol service responsibly. Staff at Soprana learn key standards, such as how to verify a customer’s age by rigorously checking IDs to uphold legal age requirements. Another standard is bartender protocol, which refers to following strict procedures to prevent overpouring and maintain quality. Staff closely monitor guest consumption to intervene when necessary, and are trained to identify signs of intoxication and manage situations effectively. There are also preventative measures, which include promoting responsible drinking by offering food, water and regulating drink service timing.

This focus on safety takes precedence over other beverage-related lessons. “Our commitment is to create a safe and enjoyable environment for all,” Sherwood and Moline say.

Online or Classroom Bar Training

TIPS (Training for Intervention ProcedureS) offers online and classroom programs that teach responsible sale, service and consumption of alcohol. Employers need to check with their state authority to see whether online training fulfills regulatory requirements for the state. TIPS’s parent company, 360training, notes on the TIPS website that the program provides a “reasonable efforts defense” in third-party liquor liability lawsuits, and provides a means of mitigating ABC violations, which can result in lowered fines and a waiver of license suspensions.

Another safety-focused training program comes from the National Restaurant Association, which developed the ServSafe Alcohol training program. ServSafe, also available online or in-person, is designed to equip foodservice industry workers with an understanding of the risks and responsibilities of alcohol service, and help them gain critical skills to protect restaurant customers and reduce operators’ risk of liability. ServSafe training programs, which are also available for food safety, allergens and workplace issues, are updated frequently to reflect regulatory changes and policy updates. Some states have mandatory training requirements, while others are optional, and ServSafe maintains an interactive map of state requirements on its website.

Bar Hospitality Lessons

Pizzeria owners say bar staff training also covers service-related topics. Employees must learn about hospitality, and how to answer customer questions about the various beverages. “The vast majority of the guests are not going to be craft beer nerds, they just want a good experience,” says Ned Lavelle, cofounder of Pinthouse, a pizza and beer establishment in Austin, Texas. “We do a deep dive on beer knowledge so the team can speak intelligently with guests.”

Pinthouse makes and serves 200 different beers a year. Each location has about 40 beers on tap, and some beers change each week. Lavelle sends employees a newsletter that describes each beer’s hops, flavor, ABV and style notes. “We’re also starting to talk about mouthfeel and special ingredients or inspirations for that beer,” Lavelle says.

There are also quarterly tasting sessions to discuss new beers and flavors. “If we tell someone this beer smells like lichee or dragon fruit, we bring the fruits in,” Lavelle says. “The team can start to develop that palate and understand what those buzzwords mean so they know they’re not just words to make the beer sound exotic.”

The 20 to 30 bartenders across the four Pinthouse locations must be Level One Cicerone certified, which means they passed the Certified Beer Server exam of the Cicerone Certification Program. Bartenders also learn to talk with customers, find out what they like, and recommend the right beer for them. “Number one is they’ve got to have hospitality,” Lavelle says. “You have to read the guest.”

Take a Test

At Good Pie in Las Vegas, owner Vincent Rotolo works with a consultant to develop new drinks and to conduct quarterly training sessions with the bar staff. The drinks must be easy to prepare, delicious and authentic to the Italian food experience. “If I have to explain the drink, if it takes more than four steps, we’re not going to do it,” he says.

Bar staff must know about the different spirits, the various Italian wines, and other details. Rotolo sends the staff PDF documents with information about beer, wine and spirits. “What we are looking for in a service professional behind the bar is knowledge,” he says. “If you can’t name five single malt scotches, tell me how vodka is created, and know the difference between tequila and mescal, you can’t work behind my bar,” he says.

New employees must pass a test that includes making three cocktails. People who don’t pass can start working at the slice window, and gain knowledge to work as a barback, then bartender. Bar staff training is part of the larger strategy of providing memorable customer service. “It’s not enough to have great food or great beverages anymore,” Rotolo says. “It’s about the experience.”

Others maintain that hiring is a key element for success in bar training. “A great bar staff starts with finding the right fit,” says Christopher Pinsak, chief restaurant operations officer for BJ’s Restaurants. “At BJ’s, we prioritize high work ethic, self-awareness, great communication and organizational skills. If a candidate has these skills in place, they are already halfway to being a great bartender.”

NORA CALEY is a freelance writer who covers small business, finance and lifestyle topics.

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

St. Clair, owner of Carota’s Pizza, won a Hobart® Legacy+® HL662 pizza dough mixer (valued at $35,000) that featured a martial art “DoughJo” design, complete with dragons and pizza slices. The Legacy+ HL662 mixer features the Hobart-exclusive VFDadvantage that provides high torque, low RPM speed for mixing continuous batches of pizza dough. Shift-on-the-Fly™ allows operators to gain productivity by making speed changes while the mixer is in operation, while a soft start technology gradually ramps up mixing to reduce ingredient splash-out and protect the motor.

Hobart would like to congratulate St. Clair and the staff at Carota’s Pizza for being the proud new owners of the Legacy+ HL662 pizza dough mixer.

About Hobart

At Hobart, an ITW Food Equipment Group LLC brand, it is our mission to provide premium food preparation equipment that foodservice and food retail professionals can trust to work hard and deliver quality, consistent results day in and day out, empowering them to focus on what they love most—creating great food for great people. From one plate to one thousand, Hobart helps you satisfy every appetite. Whether you need to mix, chop, grind or peel, our legendary equipment is the perfect partner. Backed by our nationwide network of 1,500 factory-trained service technicians, we’re always nearby to install, maintain and service your equipment. Hobart is part of ITW Food Equipment Group LLC (a subsidiary of Illinois Tool Works Inc.) and is proud to be an ENERGYSTAR® Partner of the Year since 2008. Explore Hobart by visiting Hobartcorp.com, by connecting with us on Facebook at Facebook.com/hobartcorp or by contacting your local Hobart representative at 888-4HOBART.

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

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DETROIT, April 17, 2024 /PRNewswire/ — Little Caesars, the third largest pizza chain in the world, announced today the signing of several new multi-unit development agreements to expand its presence across target markets in the U.S., fueling the brand’s ongoing efforts to grow with ambitious operating partners. As part of these deal signings, Little Caesars will open more than 30 new restaurants throughout San Diego, Memphis, Tampa, Raleigh, Minneapolis-St. Paul, San Antonio and Eugene.

Spearheading Little Caesars expansion across Southern California is Leo Gonzalez, an experienced franchise owner operating multiple Little Caesars restaurants in Santa Barbara and Los Angeles. Recognizing areas of opportunity to grow the brand across an untapped market, Gonzalez committed to open nine Little Caesars in San Diego over the next four years.

Just as motivated to bring Little Caesars to further locations are new franchise owners Jocelyn Monperousse and Lissette Isabel. Co-owners of RJBL Pizza, this dynamic female duo is set to open the first traditional Little Caesars restaurant in Bradenton, Florida. Their five-unit franchise agreement will support their continued development plans in the Tampa market going into 2027.

“The growth and momentum we’ve built in the first three months of 2024 underscores the strength and viability of Little Caesars. With a business model that’s built for our franchise owners, we’ve successfully garnered the attention of many experienced multi-unit operators,” said Patrick Cunningham, Vice President of U.S. Development at Little Caesars. “Our development pipeline is strong and as we look ahead into the year, we remain committed to building on this momentum, seeking opportunities to expand our presence while meeting the evolving demands of our guests through technology and innovation.”

In addition to the recent deal signings, Little Caesars plans to grow its footprint across the U.S. with its newest restaurant prototype – Little Caesars PODs. Featuring a design that’s built offsite, PODs have a quicker construction timeline than most traditional restaurants.

Little Caesars is actively seeking qualified multi-unit franchise operators to help propel development efforts in target markets nationwide, including in and around non-traditional venues like universities, water parks, airports and stadiums. Multi-unit franchising opportunities remain in regions across the U.S., including the Northeast, Pacific Northwest, Kansas City, New Orleans, and North and South Carolina. The established brand offers franchisees a convenience-driven business model and an efficient concept.

For more information, interested candidates can visit franchise.littlecaesars.com.

About Little Caesars®  
Headquartered in Detroit, Michigan, Little Caesars was founded by Mike and Marian Ilitch in 1959 as a single, family-owned restaurant. Today, it is the third-largest pizza chain in the world, with restaurants in each of the 50 U.S. states and 28 countries and territories.

Known for its HOT-N-READY® pizza and famed Crazy Bread®, Little Caesars uses quality ingredients, like fresh, never frozen, mozzarella and Muenster cheese and sauce made from fresh-packed, vine-ripened California crushed tomatoes. The brand is known for innovation and is home of the exclusive Pizza Portal® pickup, a heated, self-service mobile order pickup station. Little Caesars is also the Official Pizza Sponsor of the National Football League.

An exceptionally high-growth company with over 60 years of experience in the $145 billion worldwide pizza industry, Little Caesars is continually looking for franchisee candidates to join the team in markets around the world. In addition to providing the opportunity for entrepreneurial independence in a franchise system, Little Caesars offers strong brand awareness with one of the most recognized and appealing characters in the country, Little Caesar. Little Caesars is proud to be part of the Ilitch Companies family of businesses.

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PLANO, Texas, April 16, 2024 /PRNewswire/ — Pizza Hut is thrilled to announce a partnership with acclaimed food critic, Forbes 30 Under 30 Creator and NAACP Outstanding Social Media Personality winner, Keith Lee, as they team up to support local communities and unveil the FamiLEE Community Pizza. As part of the brand’s $12ANY campaign¹, the FamiLEE Community Pizza promises to redefine the pizza experience with its unique blend of flavors and community spirit.

Crafted by Keith Lee and featuring his family favorite toppings, pepperoni and bacon on hand tossed crust, the FamiLEE Community Pizza offers a tantalizing taste of culinary excellence and savory combinations. When it comes to pizza preferences, not every famiLEE has the same pizza cravings, so as part of the campaign, the brand is offering the $12ANY promotion alongside the famiLEE pizza that allows each famiLEE to customize their toppings and crust to meet their needs at an affordable price.

“I am blessed to team up with Pizza Hut for the FamiLEE Community Pizza and I’m excited to support causes that hit close to home,” said Keith Lee. “This partnership is all about sharing love through food, bringing communities together, and doing what we truly feel is supposed to be done within our space. Pizza Hut has been there during big moments in life with my family, and I’m grateful to be a part of this journey together and I can only be thankful in advance that this pizza will encourage others to do the same.”

In addition to his iconic food content that over 16 million people view daily, Keith Lee has always placed a significant value in his roots and community. That is why, as part of this partnership, Pizza Hut and Keith Lee will be donating $50,000 to Southfield ANT and OakHills High School, where Keith and his wife Ronni attended high school in an effort to reflect Lee’s dedication to education and community service.

“Keith Lee is a creator who has really been shaping the food industry and one I have been an avid follower of for a long time,” said Lindsay Morgan, CMO at Pizza Hut. “His TikTok reviews are authentic and he celebrates community and family. We felt his personal brand was a perfect fit for Pizza Hut, so together we created the FamiLEE Community Pizza so guests can try Keith’s recipe and be a part of giving back to his community.”

The FamiLEE Community Pizza will be available nationwide for a limited time. For more information, visit pizzahut.com.

¹ Only available on Original Pan^®, Hand Tossed & Thin ‘N Crispy^® crusts. Limited time offer at select participating locations only. 10 toppings max. Additional charge for Original Stuffed Crust^® or extra cheese. Not available on Big New Yorker or Deep Dish. Taxes and delivery fees separate. Delivery fee is not a tip.

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Joe Carlucci, Valentina’s Pizzeria & Wine Bar, Madison, Alabama, wins Best of the Best Pizza at International Pizza Challenge 2024

Joe Carlucci, owner of Valentina’s Pizzeria & Wine Bar, Madison, Alabama, captured 2024 Best of the Best title at International Pizza Challenge (IPC) at Pizza Expo in Las Vegas, March 21, 2024.

As last year’s Pizza Maker of the Year winner, Carlucci went head-to-head again fellow Pizza Maker of the Year winners. The Best of the Best competition is an invite-only Best of the Best competition pitting this year’s Pizza Maker of the Year winner with previous year winners. The competition included three surprise ingredients: pork belly, red onion and pineapple.

Carlucci’s win made history as he is the only pizza maker to win pizza titles consecutively three years in a row with his previous 2022 Best Traditional Pizza in the World, 2023 Best Non-Traditional Pizza in the World, and 2023 Pizza Maker of the Year.

See all the Official International Pizza Challenge 2024 Best Pizza Winners.

For more news from Pizza Expo 2024, visit our Pizza Expo 2024 News Hub.

A Q&A with Best of the Best Pizza Winner Joe Carlucci

What does it mean for you to receive recognition as the Best of the Best?

Winning the 2024 Best of the Best Championship means the world to me. I have been in the industry for 25+ years and have been competing for most of them. I have failed more times than I can count, but I kept pushing forward. I have an incredible circle of people around me always pushing me to be better. Every year at the Pizza Expo I always go up to the Pizza Maker of the Year and Best of the Best trophy to look at and admire all of the amazing pizza makers listed. For me to now be one of the names on those trophies is a dream come true. I could not be more thankful and honored.

Winning pizza from Joe Carlucci, Valentina’s Pizzeria & Wine Bar, Madison, Alabama, to win the Best of the Best Pizza at International Pizza Challenge 2024.
Photo courtesy of Joe Carlucci

Tell us about your winning pizza. What made your pizza stand out?

Going into the competition I was scared, nervous, and just over thinking it. Days before someone I look up to and is a mentor to me gave me some advice that really helped me and put me over the top. I think we sometimes overthinking things and want to make something fancy or out of this world, but we forget less is more and the dough will always be center of attention. Like I said in my speech, pizza is like life you have good days and bad days and you good dough and bad dough – we are always evolving in life and in making the best pizza possible. All I did was use what they gave me and make sure the flavor profile came together. At the end of the day, I can say that my dough was the best I have ever made, and I can only learn from this competition and continue to grow my craft.

You’ve made history again. What has been key to achieving a Three Peat?

The key for my success is to never give up. I failed more times than I can count in this industry, but I believed in myself and kept going. Not only did I grow personally, but I opened my mind to new techniques and continued to learn to develop my craft daily.

The post Joe Carlucci, Valentina’s Pizzeria in Madison, Alabama win Best of the Best Pizza Competition appeared first on Pizza Today.

ATLANTA–(BUSINESS WIRE)–Apr. 9, 2024– Papa John’s International, Inc. (NASDAQ: PZZA) (“Papa Johns” or “Company”) today announced plans to open 50 new restaurants by 2028 in partnership with franchisee Nadeem Bajwa and his company, The Bajco Group, which has grown over the past 20 years to become one of Papa Johns largest domestic franchisees.

Furthering Bajwa’s goal to own 500 Papa Johns restaurants, the new agreement will expand the Papa Johns footprint in The Bajco Group’s existing markets across the Midwest and in Arizona, Pennsylvania and Florida, adding to the more than 200 restaurants the franchisee and his team currently operate.

“Nadeem’s story is a clear example of how Papa Johns supports its franchisees to build shared success,” said Joe Sieve, Papa Johns Chief Restaurant Officer “After starting his Papa Johns journey as a delivery driver, today he is one of the strongest ambassadors for the opportunities Papa Johns presents to its team members and franchisees. Nadeem’s confidence in the brand and expertise in the industry reinforces why he knows there has never been a better time to grow with Papa Johns.”

A proponent of paying it forward and creating future opportunities for his team members to build their own businesses with Papa Johns, Bajwa credits the Company’s business model and strong brand equity as integral to his success.

“Signing this deal, I am as excited today as I was 20 years ago when I opened my first restaurant,” Bajwa said. “Papa Johns is not just about business. My team members are my family – and that’s a whole different ballgame. I’m proud that in partnership with Papa Johns, I have been able to pursue my own aspiration, and watch my own team members go from starting their first jobs to becoming leaders.”

Earlier this year, Papa Johns announced the Back to Growth Program (B2G Program), a new development incentive program designed to accelerate growth in North America as part of its Back to Better 2.0 strategy. The new program will boost restaurant-level margins during the first five years of operations of new restaurants – equating to a 600-basis point of annual cost savings in restaurant P&Ls – which is expected to significantly improve cash-on-cash returns for franchisees, add scale for Papa Johns in key markets and attract growth-oriented franchisees.

In tandem with this program, Papa Johns is making significant investments to strengthen its North America development infrastructure. To attract new, growth-oriented franchisees and support current developing franchisees, Papa Johns is strengthening its development team through several key hires who will specifically focus on unlocking accelerated franchisee growth.

About Papa Johns

Papa John’s International, Inc. (NASDAQ: PZZA) (“Papa Johns”) opened its doors in 1984 with one goal in mind: BETTER INGREDIENTS. BETTER PIZZA.® Papa Johns believes that using high quality ingredients leads to superior quality pizzas. Its original dough is made of only six ingredients and is fresh, never frozen. Papa Johns tops its pizzas with real cheese made from mozzarella, pizza sauce made with vine-ripened tomatoes that go from vine to can in the same day and meat free of fillers. It was the first national pizza delivery chain to announce the removal of artificial flavors and synthetic colors from its entire food menu. Papa Johns is co-headquartered in Atlanta, Ga. and Louisville, Ky. and is the world’s third-largest pizza delivery company with more than 5,900 restaurants in approximately 50 countries and territories. For more information about the Company or to order pizza online, visit www.papajohns.com or download the Papa Johns mobile app for iOS or Android.

About Bajco Group

The Bajco Group is a privately held business enterprise based in the United States with its principal office in Canfield, Ohio and satellite office in Lahore, Pakistan. Its affiliated companies currently own and manage 200+ Papa John’s Pizza restaurants across 10 states in the U.S. and a commercial real estate portfolio across Midwest region of the United States.

The post Papa Johns deepens strategic partnership with the Bajco Group to expand presence in North America with 50 new stores by 2028 appeared first on Pizza Today.

Learn how to make the year’s biggest pizza styles: Detroit, New York, Grandma, Sicilian, Chicago Thin

We’re predict which pizza style will be the year’s trending pizza style. During our recent pizzeria operator survey, we asked which pizza styles pizzeria owners looked to add in the next year. We included those pizza style findings in our 2024 Pizza Industry Trends Report. You can see more of this year’s biggest trends in the report.

Let’s dive a little deeper into the five most popular trending pizza styles and get into the pizza dough formula and pizza dough recipes so you can test a new pizza style in your restaurant.

Top 5 Trending Pizza Styles Dough Recipes

Detroit Style Pizza is proving it has staying power as the hot pizza style to add. A mover and shaker is New York-style pizza making its debut in the Top 5 Pizza Styles to add. Pushed out of the Top 5 by a paper-thin margin is Roman style. Here are the Top 5 Pizza Style trending this year:

1. Detroit
2. Grandma
3. Sicilian
4. New York
5. Chicago Thin

Now let’s explore each dough style and find out how to make Detroit, New York, Grandma, Sicilian and Chicago Thin pizzas with tips and advices from the pizza industry’s top pizza masters and dough experts.

Pepperoni Detroit-style Pizza, Via 313, Austin, TX

Detroit Style Pizza Dough Recipe

Detroit-style pizza is the top pizza style on the rise two years in a row. Detroit pizza came on the national scene a decade ago and growing to mainstream status within the past few years. The square pizza is distinctively unique down to how its dough is proofed, the baking process down to ingredients used and how to apply toppings.

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. Other identifying characteristics include: Pizzas is baked in square steel pans. Cheese is spread evenly across the entire pizza, edge to edge. Brick cheese is commonly used. Sauce goes on the top. Check out a complete Guide to Detroit Style Pizza.

Now to the Detroit Style Pizza Dough Recipe. We have three recipes for you to try from some of the biggest names in the pizza business. They are:

Smoke’s Detroit-Style Pizza 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.

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.

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 Napoletana in San Francisco. His recipe pays tribute to Shawn Randazzo.

Grandpa Pie, Tony’s Pizza Napoletana, San Franciso, California

Grandma Pizza Dough Recipe

Grandma Pizza (aka Grandma Pie) is New York’s famous other pizza style. In a 2015 Respecting the Craft Column, Tony Gemignani made this prediction about the grandma pie that has come to fruition: “this unique style will soon gain momentum in the Midwest and on the West Coast.” What made the style gain momentum? He went on to say, “They are cooked in a half-black reinforced sheet pan, are heavily oiled and feature sliced mozzarella (sometimes shredded or fresh mozz). These pizzas are topped with tomato sauce and cooked in a gas brick oven. You could finish it with Grana Padano, herbs, pecorino, olive oil, Parmigiano and chopped garlic. Sometimes the dry cheese can go on before. This pizza is typically shorter/thinner than your typical Sicilian. It’s great for delivery, dine in and by the slice. Typically, this pizza is slightly fried more than a Sicilian because of the excess oil and thinness.

“Some of these pizzas have a very simple tomato sauce comprised of puréed or hand crushed tomatoes. Others have a super-sweet sauce or are a bit over-spiced. For example, you could use sugar, onions, onion powder, oregano and other dry or fresh herbs in the sauce. I’ve seen it several ways. Italian families always remember their grandma or mother making pizzas at home. It was always pushed out in some well-oiled pan, and they would add ingredients like anchovies, olive, crushed tomato, onions or cheese. The name literally originated from our collective grandma. It was simple, memorable and fun.”

Now, let’s get into the Grandma Pie pizza dough recipe. Tony Gemignani shares a recipe can be made from your pizza dough. Try the Grandma Pizza Dough Recipe.

Sicilian Pizza by John Gutekanst, Avalanche Pizza, Athens, Ohio

Sicilian Pizza Dough Recipe

To get to know this pizza style, let’s turn to our dough expert Laura Meyer in her Knead to Know: Sicilian Style Pizza. “Nowadays when you see Sicilian-style pizza on a menu, it generally means a thick-crust pizza made in a rectangular pan cut into square slices. Besides that, the range of toppings and application of toppings varies just as much as any other style of pizza. In addition, like other styles the line between bread and Sicilian “pizza” has blurred tremendously with techniques associated with other styles blended into it. But Sicilian pizza traces its inception back to sfincione.”

The dough is where the differentiation shines for Audrey Kelly, owner of Audrey Jane’s Pizza Garage in Boulder, Colorado in an article exploring the difference between Grandma and Sicilian pizzas. “They are risen for hours and then par baked. The bottom should always be crispy, providing a nice crunch to contrast the pillowy, light middle. They are rectangular in shape as opposed to the traditional square shape of a grandma. All of our pizza is naturally leavened, AKA sourdough. The Sicilian is where you can truly taste the beauty of this method. The long rise and fermentation really accentuate the flavor and strengthens the texture. I think of Sicilians as a cloud that carries a light amount of toppings. Some people might think that since the Sicilian is thicker in structure it can hold up to more toppings.

Dough Expert Laura Meyer, owner of Pizzeria da Laura in Berkeley, California, expands further. “Sicilians land between focaccia and the Roman pan style in that focaccia is very closely related to the Sicilian in its original form. Roman techniques and flours have begun to creep into the Sicilian style turning it into a sort of hybrid. Roman can take upwards of three days and have a high hydration leading to a very thin, crispy crust with a very large and airy open crumb structure. Since a lot of toppings are put on after the cooking process in Roman pans, it makes sense to have a large, open crumb structure as it does. The Sicilian style is meant to carry a heavier, wetter ingredient load so having a spongier texture that can hold everything without deflating it is ideal. Using long and controlled fermentation times, like Chris and John do, give the Sicilian a lightness to the interior. Hydrations into the 70s and above are more common with Roman styles and breads although can be found with some Sicilians. When it comes to higher hydrations, cook temps and whether doughs are topped and baked from raw or par baked then topped and cooked lends to very different finished products. The debate over par bakes or cooked form raw extends into Sicilians. For those looking for a slight crisp and a very soft interior, cooking from raw will give you that texture albeit a longer cook time. Par baking is going to give you a soft interior but the double bake is going to cook out more of the moisture giving you a firmer outer crust.”

Check out a basic Sicilian Style Pizza Dough Recipe to test in your kitchen.

New York Style Pizza, Joe’s Pizza, West Village, New York City

New York Style Pizza Dough Recipe

New York Style Pizza is the No 1. 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. Dough uses flour, water, yeast, salt, olive oil. Typically, it requires a two- to three-day cold ferment. The crust is crispy, yet light and foldable. Crust should be about 1/8-inch thick through the middle with a raised edge. Slices should be cut into triangles. The signature way to eat a New York pizza slice is to fold it in half from crust edge to edge. Toppings are dispersed evenly and not too heavy to weigh down the pliable slice.

International Pizza Consultant Anthony Falco contributed a Knead to Know Column all about NY pizza. In the article, he says, “a NY-style pizza is big, it’s thin but not paper thin, crispy but still flexible enough to fold without cracking, and the toppings should be a cohesive amalgamation and applied with restraint and simplicity. It shouldn’t be too fancy, but that doesn’t mean you can’t use quality ingredients. It should always be cooked directly on the stones of the oven floor, be that gas, wood, electric or coal.” Falco also provided his New York Pizza dough recipe. Try Anthony Falco’s New York Style Pizza recipe.

In John Arena’s Knead to Know column, he conducted a Q&A with 2017’s NY-style Caputo Cup winner Dr. Derek Sanchez, who owns MiaMarcos in San Antonio, Texas. Derek provided a New York Pizza Dough formula using Baker’s Percentage. Check out Derek Sanchez’s New York Style Pizza dough formula.

For a traditional, basic New York style recipe, try this New York Style pizza dough recipe.

Chicago Thin Crust Pizza, Eno’s Pizza Tavern, Dallas, Texas

Chicago Thin Style Pizza Dough Recipe

Notice all the super thin crust pizza that many are referring to as Tavern style lately? The original tavern style is from Chicago, a city also known for its Deep Dish. Chicago Thin Crust Style Pizza is far from its thick sibling. It has recently experienced an explosion in popularity. It’s something that the late Dough Doctor Tom Lehmann saw coming in the early 2010s. He said, when it comes to Chicago Thin, “any good, patent grade bread flour with 10.5- to 11.5-percent protein content should work well.” There are also a couple specifics he discusses. “A planetary type mixer will work best for mixing this dough. You will need to use a dough sheeter/roller to form the dough into skins. You could roll the dough by hand, but you will soon find this to be a lot of work. Hot and cold presses are just not suited to this production method.”
The Dough Doctor provided his dough formula for Chicago Thin with step-by-step instructions. Follow Tom Lehmann’s Chicago Thin Crust Pizza Dough recipe.

Dough expert Laura Meyer offers advice for those looking for a super crispy Chicago Thin Crust Pizza in her article Tavern Style Pizza is Sweeping the Nation. “Par baking the dough is another way to add crispiness to a thin-crust pie. As much as I love crispy thin-crust pizzas, they lose that crunch very quickly as the pizza cools down. Maintaining that crispiness is one of the hardest traits to keep. Utilizing cornmeal and a par bake or double bake method helps ensure your pizza stays crispy for a longer period of time. How would you do this?

Coat your dough ball in cornmeal and roll it out with a rolling pin or use a sheeter. Once you’ve reached your desired size or thickness, dock it, place it on a peel and slide it into the oven. Without any sauce, cheese or toppings, par bake it just for two minutes or just until it’s no longer raw and the bottom is just beginning to show some spots of color. Remove it from the oven and stack them until ready to use. When an order comes in, top it as you normally would and then finish the bake until it’s crispy and the toppings are cooked.”

Want to go even crispier, Tony Gemignani says in a Respecting the Craft column, “You can actually achieve a crispier crust by cooking in a well-seasoned pan. And doing so also is great for texture and flavor. Different types of oils can be used if you settle on this method. Play around with olive oil, cottonseed oil, canola or fats such as Crisco, butter or lard.”

Let’s not forget a Chicago Deep Dish Dough Recipe

Often thought of as the Windy City’s only pizza style. Deep Dish, joins Chicago Thin and Stuffed Pizzas as region’s pizza styles. Particularly popular in the Midwest, this style of pizza speaks for itself. It’s a close cousin to the Chicago-stuffed pie — the obvious difference being that all the toppings are placed on top and there is only one layer of dough. 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.

Here’s a Chicago Deep Dish Pizza Dough Recipe.

This should get you started testing a new trending pizza style. Have fun and let us know what you learn in your test kitchen.

The post Pizza Dough Recipes for Top Trending Pizza Styles appeared first on Pizza Today.

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

The post 199. Pizza Expo Interview Series, Part 2 Women in the Mobile Pizza Biz appeared first on Pizza Today.

Spring Fling: Add spring flavors to your pizza menu

It was another muddy spring but here I was again, lurking into my favorite “Ramp Holler”, (local vernacular for “hollow.”) This little valley was my favorite foraging spot for the first wild food of spring — ramps. This location always produced early and heavy because of the lack of humans, a good water source, and the protection from the cold by the steep ridges above. With each step I felt like being in a slow-motion color machine turning from dark winter brown to splotchy light green then to the most intense viridian green. The ramp “Flags,” or wide leaves fluttered in the breeze all the way up from valley floor to the steep ridges making them move like a green ocean. As I bent over to harvest my first handful of ramp flags, I started thinking about how I would present them on pizza with all the other spring favorites that will soon be popping this new year.

Spruce Springsteen

From mushrooms to spruce tips, the bounty of spring has always added a positive addition to my menu mix. Both wild and cultivated spring foods can be showcased on pizzas and can turn a seemingly “normal” slice of pizza into a game changer. There are so many places to find spring foods. Farmers markets, vegetable auctions, farm visits and even local grocery stores are good locations to find foods in April and May. Here are some wild and farmed spring greats:

Evergreens

The depth of flavor gained by baby pinecones, spruce tips, cedar buds, and even wintergreen is pure magic. I like creating a balsamic-like glaze by reducing the buds with water and sugar. This pairs wonderfully on burrata, gorgonzola and with pine nuts, hazelnuts, Prosciutto di Parma, onions, ricotta, roasted garlic and bacon. Spruce tip Panna Cotta from Italy, or Posset, the British custard, are both cream forward and easy to make. Italian Mugolio and Varenye from the Caucusus both rely upon sugar to draw out the piney goodness of young buds and cones and make thick-sweet sauces that rival and even eclipse Balsamic glaze in flavor.

Spring Violet

by far the best edible flower for garnish you can put on a pizza. There are over a hundred different types of violets, but the common blue violet is the most harvested. Although they are all edible, some are more palatable than others. These are easy to spot and harvest. The greens can also be used in salads, soups and stewed.

Kale

Over wintered kale starts popping even before many other spring foods. This is perfect sauteed or shocked in hot then cold water before topping on pizza with garlic, olive oil, sausage, pork, potatoes, chorizo, onions, lemon, bell peppers, thyme, cheddar and Parmigiano.

Dandelion

An often-forgotten spring food here in the U.S. has been used for centuries in Europe. I was taught by a professional wild forager in the Dolomite Mountains of Italy to dig the small, spring dandelion up and trim the “hip” of the plant, cutting off the roots and the stems leaving a meaty round core like a small artichoke with a sweet, honey flavor with a nutty finish. In the middle of this core is one or two dandelion buds or “capers.” Both can be sauteed, roasted or pickled easily and are perfect to pair with Prosciutto di Parma or Speck, spinach, pork, chicken and mushrooms.

Garlic Scapes

These tender stems shoot from the spring garlic bulb after ramp season. They grow curly and end in an uncloaked flower head. The scape needs to be cut off to ensure the plant doesn’t expend its energy and ruin the underground bulb. I’ve found that using only young scapes that are foot-long are the best because they get tough and stringy the older they grow. Milder than garlic bulbs, scapes can be sauteed, pickled, roasted and pureed into pestos. I like to make Sicilian-style salmoriglio, salsa verde or garlic ricotta. Scapes are perfect for pork, chicken or anchovy themed pizzas.

Ramps

Ramps are the first things to pop up in spring. Try to avoid buying from disreputable dealers who send unsavory people out to clean out the whole forest of ramps. I never use the bulbs unless thinning out patches to grow more. Using the tops either sauteed or just raw before the pizza bake makes for a sublime taste and silky chew. Great with artichokes, asparagus, speck, anchovy, goat cheese, Gruyere, Bel Paese, Ricotta, Parmigiano, potatoes, morels, lentils and ham.

Asparagus

This comes in middle-spring and can be thin or fat depending upon the weather. Most store-bought asparagus is old and sold by the pound with a woody end and even mushy tops. Snap the bottom to find the perfect tender spot. Roasted or sauteed asparagus is wonderful and even raw (if local) on a pizzas or in calzones and makes traditional barriers on pizza like the famous “Quattro Stagione.” The perfect asparagus pairing is with whole grain mustard, pistachio, ricotta, parmigiano, bacon, anchovy, lemon, orange, pestos and in risotto.

Strawberry

This is the great finale of spring, coming at the tail end of this season. Local strawberries, unlike the hollow, hurried and sprayed junk found at the stores, are smaller and sweeter. Perfect for the agro dolce or sweet and sour pizzas like gorgonzola, strawberry and hazelnut pizzas. During the glut of strawberries, I turn to making sweet, pickled strawberries with just a touch of vinegar. These red wonders really shine with rhubarb, olive oil, mascarpone, almonds, spicy capicola, lemon, basil, mango, balsamic, mint and orange.

Morel Mushrooms

These are the spring king of mushrooms. They pop up, (or not) almost every year in the same locations. Morels are especially rare because they are hard, almost impossible to grow because of their symbiosis with forest trees. If you are lucky enough to find these hollow, triangular shaped wonders, you can cut them in half vertically or stuff with chicken mousse, asparagus, garlic, ramps and bacon. I recommend putting the morels on pizza halfway through the bake, so they don’t disintegrate. Fontina, Parmigiano and chevre are great morel cheeses. Lemon, olive oil, black pepper, caraway, fava beans, serrano ham, shallots and country ham are perfect pairings for morels.

Other spring foods that are abundant either in the forest or at farmers markets are Watercress, Wild Violet, Chickweed, Lambs Quarters, Fiddlehead fern, Turnips and Radishes.

John Gutekanst owns Avalanche Pizza in Athens, Ohio.

The post Spring’s Bounty is Ripe for Your Pizza Menu appeared first on Pizza Today.

Belfast, Ireland Pizza Scene began with John Arena

We’re back from Pizza Expo in Las Vegas with story after story from pizzeria operators. For the next several episodes of The Hot Slice, we will take you back to the Pizza Today booth to listen to interviews with pizzeria operators from around the country and the world.

We kick off the first episode with a unique tie-in to Pizza Expo’s Opening Keynote Speaker John Arena. Denise sat down with Ciaran Kelly, owner of Pizza Guyz in Belfast, Ireland. He shares the story of how pizza first made its footprint in Belfast. John Arena played a major role in Belfast’s first pizzeria. Listen to Ciaran tell the story.

With over 20 years in the pizza industry, Ciaran also share insights on pizza in Ireland and how operating a pizzeria on the front lines during turbulent times helped bring a divided community together.

Ciaran also made his debut in the International Pizza Challenge. He details that experience and what keeps him coming back to Pizza Expo.

Learn more about Pizza Guyz at https://www.pizzaguyz.com/ and on Instagram at https://www.instagram.com/pizzaguyzbelfast

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 sponsor

The post 198. Pizza Expo Interview Series, Part 1 appeared first on Pizza Today.

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.

Cerimele was among the Top 5 competitors of 50 in the Pan Division to advance from the preliminaries on Tuesday, March 19. He continued to take the Pan Division Title in the Pan Finals on Thursday, March 21. Styles that fall into this category include, but are not limited to Roman, Chicago, Detroit, Grandma, Ohio Valley, Old Forge and Sicilian.

Winners of each division’s final — Cheese Slice, Traditional, Non-Traditional, Pan and Neapolitan — advanced to the Pizza Maker of the Year competition on Thursday.

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.

 A Quick Q&A with Pizza Maker of the Year Tony Cerimele

We reached out Tony Cerimele to get first impressions after winning the World Champion Pizza Maker of the Year at International Pizza Challenge at last week’s Pizza Expo. Find out about the his competition experience and his winning pizzas. Read this quick Q&A with Tony Cerimele:

What does it mean for you to receive recognition as the Pizza Maker of the Year?

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.

Tell us about your winning pizzas. What made your pizzas stand out?

Photo courtesy of Tony Cerimele

Both of my pizzas were made on the same Sicilian crust.  I formulated the dough to be light and airy through the 3-day process it takes.  The pizza that won the pan division was an upside-down Sicilian pie with whole milk mozzarella and sauce on top.  The sauce was simply crushed tomatoes with salt, pepper, and basil.  Post bake I finished it with a whipped ricotta, basil and Grana Padano.  What put this pizza over the top in my opinion was the pepperoni jam made by Lee Hunzinger. It is amazing.

The second pizza was stressful to say the least.  Using the same dough and only the ingredients provided, I paused in my mind for a minute and prayed to my father to put an idea in my head.  I literally focused on the red onions and bell peppers, once I saw the sausage in the fridge it hit me, make a crumbled sausage and pepper pizza.  So, I prepared the toppings like I would if I was going to be eating a sausage and pepper sub, then constructed the pizza in layers.  Finishing it with EVOO, basil, ricotta, and torn fresh mozzarella.

What was the competition like this year?

The competition was awesome.  So many people from around the world, it was incredible.  There was so much energy in that area it was palpable the entire Expo.  I also thought it was great having the finals round for each division.  Mike LaMarca, Jeremy Galvin, and their entire team do such an amazing job organizing

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Results from the International Pizza Challenge 2024

We are bringing you results as we receive them from the International Pizza Challenge at Pizza Expo 2024. This year, we 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 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.

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.

Each day, we are posting results as they come in. Check back as the results are announced.

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.

Read a Q&A with Tony on his competition experience and his winning pizzas.

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 in!.

International Pizza Challenge Wednesday Results

International Pizza Challenge breaks the record for the number of competitors. Wednesday alone saw 260+ competitors presenting their best pie in:

• Non-Traditional
• Neapolitan,
• Ooni Traditional & Pan
• Daiya Vegan Divisions

Preliminary Results on the Top 5 competitors for Non-Traditional and Napoletana will advance to Thursdays finals.

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

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

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

Regional Winners for the Non-Traditional Division are in!

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

Southwest

1. Michael Vakneen
2. Alex White
3. Mckenzie Sanvido

Northwest

1. Anthony Gilbert
2. Sean Dempsey
3. Niles Peacock

Midwest

1. Deserai Satullo
2. Paul Cataldo
3. Brian Hall

Southeast

1. Camryn Suggs
2. Alejandro Burgaleta
3. Joey Streeter

Northeast

1. Andrew Scudera
2. Tracy Dykeman
3. Eric Von Hansen

International

1. Heitor Benatti
2. Bruce Madadi
3. Aleksandar Aleksic

Take a look at the full Non-Traditional Scoresheet:

Pizza Napoletana Division Preliminary Results

Top 5 Competitors in the Pizza Napoletana Division 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

Here are the Pizza Napoletana Division full scoresheet:

International Pizza Challenge Tuesday Results

International Pizza Challenge breaks the record for the number of competitors. Tuesday alone saw 209 competitors presenting their best pie in:

• World’s Best Cheese Slice
• Pan
• Traditional
• CMAB Professional Division Preliminaries

Top 5 competitors will advance to Thursday’s Division Finals.

A note to competitors: These are preliminary results. When we share the full IPC Winners, we will include pizzerias, locations and links to the pizzeria.

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

Following are the Top 5 Competitors Tuesday’s Divisions who will advance to the Thursday Finals:

CMAB Pro Division Preliminary Results

Top 5 Competitors in the Pan 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

Here’s the full CMAB Pro Preliminary Division scoresheet:

Pan Division Preliminary Results

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

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

Here’s the full Pan Division 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

Here’s the full World’s Best Cheese Slice scoresheet:

Traditional Division Preliminary Results

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

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

Here’s the full scoresheet: (Regional winners for the Traditional Divisions will be announced Wednesday morning.)

The post International Pizza Challenge 2024 — Daily Results appeared first on Pizza Today.

The Pizza Expo 2024 Mobile App is your guide to the hottest event in pizza

The Official Pizza Expo show mobile app is available for download now. Simply go to the app page and click to download from App Store or Google Play. Search “Pizza Expo” and go to the show app.

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.
• Access updates, notifications, and show highlights from show management.
• Enter to win exclusive giveaways.

Download the Pizza Expo 2024 App now!

Click Matchmaking on the App

Pizza Expo MATCH is a specialist networking tool that will help you find & book meetings with business connections at International Pizza Expo. International Pizza Expo will bring together 400+ suppliers and 10,000+ attendees for 3 days in Las Vegas, NV. Connecting with everyone in this short timeframe is nearly impossible, so we’re offering you the chance to begin connecting NOW! 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!

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 Get the Pizza Expo 2024 Mobile App Now appeared first on Pizza Today.

Artificial intelligence restaurant applications

Artificial intelligence (AI) felt like something straight out of a science fiction novel just a few short years ago. Today, AI is a part of daily business conversations. Some businesses are using AI-powered technology without even realizing it through their third-party service providers.

AI has become big business. The global market was worth $196.36 billion in 2023, according to Grandview Research. North America’s share of the market was 36.8 percent 2023.

As we convene at the Las Vegas Convention Center and walk the show floor at Pizza Expo on March 19-21, you will see AI having a larger presence. You’ll explore new exhibitors completely dedicated to AI. You will also find artificial intelligence being integrated into familiar exhibiting companies. Get curious. Ask about their AI technologies. Ask for demonstrations to better understand it. Pizza Expo gives you an opportunity to get up close with this emerging tech.

Thanks to artificial intelligence-powered applications, people are seeing that AI is more than robots that can make food or be a food runner in front of the house. AI has a broad spectrum of applications that restaurant operators can take full advantage of. The technology can be especially intriguing as operators look for efficiency and labor cost savings. There are three over-arching areas where AI is helping restaurants that you may want to consider. They are:

• Data Crunching. From scheduling, inventory and equipment maintenance to marketing and sales, AI is accessing and tracking data in real time, analyzing it and reporting its findings almost immediately. Some of these tasks would take an operator several minutes, hours or even days to report.
• Taking Orders. AI has been a game changer in voice and text ordering. Voice channels have made it easier for customers to order anywhere. ChatBots are taking the labor strain away from the ordering process. AI is also being integrated into Voice Over Internet Protocol (VoIP).
• Creating Content. In this new world, you can ask an AI system to create written content for you. It’s important to give the AI the right prompt to solicit accurate content and even more important to analyze the content for brand fit, edit and tailor that content for your intended use. Graphics and photography are also being generated by AI. It’s vital to analyze the images closely for abnormalities and inconsistencies. There is also much debate currently around copyright of AI-generated content.

Working with AI ChatBots

Let’s talk specifically about using AI ChatBots like OpenAI’s ChatGPT and GPT4 and Google’s Bard (now Gemini). We are hearing a lot about these interfaces in the news and on social these days. Much like when search engines came onto the scene in the 1990s, you need to understand when and how to use AI systems.   

There are several applicable ways AI systems can assist a pizzeria operation. We’ve seen instances where the ChatBot helped an operator come up with interview questions based on a specific job description. In another instance, the interface helped an operator work through brainstorming a new initiative. Other successful prompts and responses have been around providing better SEO keywords and descriptions for pizzeria websites and review site descriptions.

The key to on-point responses lie in the prompts you provide. A few tips for better prompts are: be specific about what you are looking for and the kind of response you expect; offer examples and context, reframe your question and ask again. Sometime language and phrasing can interfere with getting the response you are looking for.

Let’s use an AI ChatBot to talk about artificial intelligence, going straight to the source in an interview of sorts.

My first question for ChatGPT was, “How can AI help me at my restaurant?”

ChatGPT provided several benefits (some you would expect, while others you may be surprised by). I selected a half dozen interesting benefits of the several results provided.

ChatGPT’s response:

• Personalized Recommendations: AI can analyze customer data to provide personalized menu recommendations based on individual preferences, dietary restrictions, or past orders.
• Table Management: AI-powered systems can help optimize table turnover and manage reservations efficiently. This ensures that the seating process is smoother and customers experience minimal wait times.
• AI-Powered Marketing: Use AI to analyze customer data and create targeted marketing campaigns. This could involve sending personalized promotions, discounts, or loyalty rewards to encourage repeat business.
• Facial Recognition for Loyalty Programs: Implement facial recognition technology for loyalty programs. This allows for a seamless check-in process and provides a personalized experience for regular customers.
• Predictive Maintenance for Equipment: AI can predict when kitchen equipment might need maintenance or replacement, helping prevent unexpected breakdowns and ensuring smooth kitchen operations.
• Menu Optimization: Analyze customer feedback and sales data to optimize your menu. AI can help identify popular dishes, highlight underperforming items, and suggest adjustments to maximize profitability.

AI Limitations in the Restaurant Space

While the ChatBot knows how AI can help restaurants, I was curious to know if the ChatBot could understand and relay the limitations of AI. It’s vital for any business owner who is looking at AI for assistance to understand its limitations. So I asked ChatGPT, “What limitations does AI have in helping my restaurant?”

Here are eight limitations from ChatGPT:

• Initial Cost and Implementation Time. Limitation: Implementing AI solutions may require an initial investment in software, hardware, and staff training. The setup process can also take time.
• Data Quality and Privacy Concerns. Limitation: AI relies on quality data for accurate predictions and analysis. Poor data quality can lead to unreliable insights. Additionally, concerns about customer data privacy need to be addressed to comply with regulations.
• Lack of Customization. Limitation: Some low-cost or free AI solutions may have limited customization options. Tailoring AI systems to specific restaurant needs may require more advanced and costly solutions.
• Dependence on Data Availability. Limitation: AI algorithms require sufficient historical data to make accurate predictions. New or small restaurants with limited data may not benefit as much from predictive analytics.
• Complexity and Technical Expertise. Limitation: Implementing and managing AI solutions may require technical expertise. Small restaurants without dedicated IT staff may find it challenging to handle complex AI systems.
• Integration Challenges. Limitation: Integrating AI solutions with existing restaurant systems can be challenging. Compatibility issues may arise, especially if the AI tools are from different vendors.
• AI Misinterpretation. Limitation: AI systems may misinterpret customer requests, leading to
  errors in orders or customer
  service. Fine-tuning AI algorithms is an ongoing process to minimize such occurrences.
• Ethical Considerations. Limitation: There are ethical considerations, such as bias in AI algorithms, that need to be addressed. Biased algorithms can lead to discriminatory outcomes, impacting customer satisfaction and reputation.

AI is an emerging technology and with any new tech, it will advance and newer, better models will launch. AI is a space as a small business owner you should keep an eye on.

DENISE GREER is Executive Editor of Pizza Today.

The post How can I use AI in my restaurant? appeared first on Pizza Today.

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

The post 195. Pizza Legend John Arena, the One & Only appeared first on Pizza Today.

The 40th Anniversary PizzaExpo to commence later this month

Can you remember your first International Pizza Expo? Maybe this year will be your first show. At Pizza Today, we can remember our first Pizza Expo. Make sure you read about Editor In Chief Jeremy White’s first show in his Commentary. There is one common theme about first Pizza Expo experiences. Everyone is amazed by just how big and how much is happening at an event dedicated to pizza. Secondly, you feel like you have found your people. Call it home. Call it summer camp. Call it a homecoming. Pizza Expo holds a kindship like no other trade show.

Pizza Expo: The Beginning

Pizza Expo has grown into the industry’s largest event. The show had modest beginnings, founded by Gerry Durnell in Santa Claus, Indiana with Pizza Today Magazine and the National Association of Pizza Operators.

Keynote Addresses for the Ages

Over the years, we’ve heard from the pizza industry’s leading chefs and thought leaders like Ann Kim, Tony Gemignani, Chris Bianco, Mike Bausch, Donatella Arpaia and the list goes on and on. There were even times that our keynote speakers were commanders in other fields. Celebrity chef Robert Irvine gave the opening address in 2013.

Tommy Lasorda, manager of the Los Angeles Dodgers for 20 years, gave the opening keynote address in 1997. According to the Las Vegas Sun, Lasorda told the crowd, “You’ve got to work harder and be better prepared than your opponent,” Lasorda said. “You’ve got to love what you do and have pride in the organization you represent.”

This year’s keynote speakers are a testament to the success and leadership in the pizza industry.

Opening Keynote – Tuesday

John Arena, co-owner and co-founder of Metro Pizza, Las Vegas

John Arena

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, a pizzeria in Las Vegas with 7 locations. They’ve 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, 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, not to mention, he’s also a worldwide ambassador and elder statesman for the pizza industry. John coined the saying: “collaborators, not competitors.”

Day 2 Keynote — Wednesday

John & Jacque Farrell, Co-Founder of Farrelli’s Pizza in Tacoma, Washington

John & Jacque Farrell

After graduating from St. Martin’s College in Olympia WA in 1966, John Farrell worked with Saga Corporation throughout the country providing food services in colleges and universities. In 1979 he began his career in restaurants, owning several different concepts. In 1995 he started Farrelli’s Pizza with his daughter. Over the last 29 years, Farrelli’s opened 11 new locations. In 2008, the Farrells also created an Irish Pub that has been successful for the last 15 years. The company employs over 600 employees. John anticipates sales in 2024 in excess of 30 million dollars.

Jacque Farrell is the Co-Founder and CEO of Farrelli’s Pizza.  She has helped grow the company.  She is a graduate of the Washington State University’s Hospitality College as well as a graduate from the CEO program with Stanford. Jacque is also a member of the National Pizza Council, Washington State Hospitality Board member, Co-chair of Government affairs and has been in a Vistage CEO advisory program for over ten years.  Her passion stems from creating growth and opportunity for her people and the neighborhoods Farrelli’s serves.

Can’t Miss Happenings at Pizza Expo

For new Pizza Expo attendees and a reminder to show veterans, let’s draw your attention to some happenings that you won’t want to miss. Add these to your calendar. Circle them in your show guide. Do whatever it takes to get you there. In no particular order:

• Be methodical about how you approach your three days in the Exhibit Hall. We have a sold out show floor so it will be packed with products, services, tech and more for you to explore, taste, smell and demo.
• Don’t sleep on the Keynotes. Yes, it’s early in Las Vegas. This is an only opportunity to hear some the best in the business share their successes and challenges. You will take away something for your business.
• Take every opportunity to socialize with other fellow pizzeria operators. Go to Beer & Bull Tuesday and the Pizza Expo Block Party/World Pizza Games Acrobatic Dough-Tossing Finals Wednesday, as well as Monday’s New Operator/Early-Arriving Attendee Reception.
• Play to win! Don’t forget to pick up your game pieces for the $10,000 Megabucks Giveaway and New Exhibitor Treasure Hunt inside the entrance to the exhibit hall. You’ll need to be present on Thursday to win those prizes. We’re also bringing back Supremely Dressed so don your best pizza-related attire. Tag @pizzaexpo and use #SupremelyDressed24 with a selfie at the show. Must be present at the Block Party for your chance to win.
• Find menu inspiration and cheer on competitors at the International Pizza Challenge, International Sandwich Competition, CMAB’s California-Style Pizza Competition, Ooni Pizza Throwdown and the Daiya Plant-based Competition.
• Get to the Education Halls and Demonstration Stages. We’ve pulled together a full lineup of education sessions and demonstrations that run the gambit on pizza and menu trends and critical pizzeria issues. Not only are we hitting on important topics, but we’ve also enlisted the industry brightest thought leaders and chefs to lead the sessions and demos. Make sure to study the Show Guide and app to get sessions vital to your business on your calendar.

Exchange at Pizza Expo

Pizza Expo is always known for bringing something new to the table each year. In 2024, we’re launching the Exchange at Pizza Expo. This invite-only event takes place Sunday. The intimate event allows our ever-evolving industry a new way to connect decision makers with peers and suppliers in a structured and efficient environment where business gets done, actionable insights gained, and relationships forged. By being invitation-only, this event fosters knowledge-sharing, best practices, and forward-thinking dialogue amongst industry leaders. The Exchange features a keynote address, boardroom presentations, private one-on-one appointments and several networking and social opportunities. Want to see how to get one of these exclusive invites? Visit pizzaexpo.pizzatoday.com/exchange-at-pizza-expo/.

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 40th Pizza Expo – Let the Good Times Roll appeared first on Pizza Today.

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.

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Limited-time offerings can fuel urgency

Time is running out! Buy now before it’s too late! Don’t miss your chance!

It’s a cold hard fact that scarcity sells. Companies like eBay and StubHub are valued in the billions because of it. We get excited every time the McRib comes back and there’s mayhem when Pumpkin Spice Latte season returns. Fortunately for you, it’s also useful to independent pizzerias. A limited time offering, or LTO, can provide the power to do more than just boost sales. By tapping into the customers’ fear of missing out you can increase sales, attract media attention, and strengthen your community relations.

Seasonality

Every summer, pizza fans flock to Frank Pepe Pizzeria Napoletana’s sixteen locations for a taste of their fresh tomato pizza. This is a pizza that’s only available while tomatoes are in season, unlike the restaurant’s perennial pies that use canned tomatoes. Sales surge as customers grab what they can before time runs out. When summer ends, so does the fresh tomato pizza.

The rhythm of seasonality keeps Dan Richer engaged with both his customers and local farmers through his ever-changing menu at Razza in Jersey City. “Customers want to know when corn is coming back and when zucchini will be on the menu again. The truth is that I don’t know! What we’re doing is alive.” Richer bases his entire concept on perpetual change. He reprints menus every day so he can adjust to the limits of nature. There are some pizzas that will always be available, but the ability to constantly add items based on seasonality gives Razza fans a reason to come back more often.

Collaboration

What’s better than marketing to your own customers? Marketing to someone else’s customers! You can use LTOs to do both by offering a limited-time collaboration with another local business. Greenville Avenue Pizza Company in Dallas teamed up with a popular Chinese restaurant in the neighborhood to create a hit. “They told us their number one seller was the Dan Dan Sausage, so we took inspiration from that dish to create a super popular pizza that lived on our menu for just a few weeks,” says owner Sammy Mandell.

Alex Coons has had great success collaborating with like-minded businesses through his restaurant Hot Tongue in the Silverlake section of Los Angeles. “We recently ran a collaborative pie for just one weekend with a fantastic local restaurant called BeeWali’s. The collaboration proved to be a fantastic marketing tool for both of us, drawing in lots of new faces. It was one of our best weekends of the year.” Collaborations like this don’t just build a restaurant’s audience, they also strengthen communities.

Publicity

The main reason Greenville Avenue Pizza Company runs limited-time offerings is to stay relevant. “Our focus is on staying top of mind,” says Mandell. “How do you get yourself press coverage if you’re doing the same thing every day?” By having a rolling series of LTOs, Greenville Avenue Pizza Company has established a reputation within their community. It’s so much a part of their identity that the largest local magazine in Dallas recently featured them on the cover of their pizza-centric issue. Even better, the magazine asked GAPCO to collaborate on a special pizza in celebration of the issue. It doesn’t get any better than collaborating with the press!

On the social media side, an LTO provides loads of content opportunities. Images and videos of your new creation will generate buzz and provide a nice break from the same photo of your pepperoni pizza. MaiPai Tiki Bar in Hamilton, Ontario uses Instagram Reels to announce a new featured pizza every week. These videos rack up thousands of views and lead to a spike in pre-orders. MaiPai once ran a social media campaign that invited their followers to vote for their favorite weekly feature. They scored lots of engagement and used the results to update their regular menu.

Boosting Slow Periods

Time-sensitive offers have the ability to bring people through the door in times of need. Mama’s Too in New York City creates a new sandwich every week to be sold only on Wednesday. Regulars who usually come in for pizza make an extra visit on Wednesday just to pick up the weekly sandwich. The pizzeria announces the sandwich one day in advance via Instagram and they regularly sell out.

Diana Huynh, owner of Cici’s Pizza & Wings in Toronto, fired up an LTO when she noticed her merch line wasn’t selling. Last October, she celebrated Pizza Month with a special offer of a free slice with the purchase of any piece of Cici’s swag. She usually sells just five pieces of merch per month, but the free slice incentive increased that number to over forty.

Challenges

Creating temporary menu items takes a lot of work. You’ll have to devote time to R&D, especially if you’re working with an unfamiliar ingredient or process. Seasonal items pose a particular challenge because a short season won’t give you much time to experiment.

Before you can take your new item public, you’ll have to train your staff. The kitchen has to know how to prepare the dish and your servers need to be able to sell it. A complicated process that clogs up your makeline will give you more headaches than solutions. This is another reason it’s great to collaborate with another restaurant that can handle some of the prep for you.

One of the most popular LTOs at Greenville Avenue Pizza Company is their Pretty Pickle pizza. “We get more requests for this than any other pie,” says owner Sammy Mandell. “We would have already added it to the regular menu, but each pie gets 100 slices of pickle and that’s just too labor-intensive for my staff.”

Dan Richer agrees. “I can spend months perfecting chocolate cake but if it’s not a process my staff can execute perfectly every time it’s not worth adding to the menu.

The loudest refrain from pizzerias that use limited time offerings is that they have to become part of your routine. Greenville Avenue Pizza Company spent two years building their LTO program but now it’s an essential part of their restaurant. Razza and MaiPai consider short-run items to be part of their DNA. They’ve trained customers to anticipate LTOs as a way of holding their attention. It’s important to put in the work of establishing consistency, otherwise the occasional one-off will go unnoticed. It takes time and energy to build a rhythm, but the results could pump a new lifesource into your pizzeria.

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

The post Using FOMO to create an LTO appeared first on Pizza Today.

Our Editor-in-Chief remembers some of his most favorite Pizza Expo moments

After a full year (honestly, more than a year) of planning, the 40th Pizza Expo is finally here this month in Las Vegas. From its humble beginnings in 1984, to now, the “Show of Shows” has experienced quite an evolution. It is, without question, the “Super Bowl of the Pizza Industry.”

Jeremy White, Editor in Chief, Pizza Today Magazine

As I look back on my career here at Pizza Today, it’s staggering to think this month’s Expo will be my 22nd show. I’ve had so many amazing Pizza Expo experiences over my two decades in the industry and have made so many friends at the event. There is not enough space in this magazine to share all the great Pizza Expo stories I’ve been involved with over the years.

Some shows do stick out in my mind more than others. Recently, our marketing team filmed a promotional video where I (along with Show Director, Bill Oakley; Executive Editor, Denise Greer and Senior Designer, Josh Keown) was asked to share some Pizza Expo memories in honor of the 40^th Anniversary.

These are a few previous Pizza Expos that stick out the most to me:

• 2001 — This was my first Pizza Expo, and you never forget your first. I started working at Pizza Today in September 2000, so for a little more than six months I heard about the event frequently. Still, nothing prepared me for seeing it in person for the first time. I had no idea just how amazing it was until I experienced it for myself!

It was a bit of a “weird” Expo in that the show’s founder, Gerry Durnell, had just completed a sale of Pizza Today and Pizza Expo to New York-based MacFadden Publishing. It was the last hurrah for Durnell, who had quite a knack for doing some, ahem, “creative” things (shout out to the one-off swimsuit issue he published… don’t get me started on that gem). His creative mind led him to decide this Pizza Expo needed ice sculptures and sandcastles. Yes, you read that correctly. As I walked the show floor, every once in a while I’d walk past an artist making immaculate castles in a huge sand box or an ice sculptor making intricate designs from blocks of ice. Sure, they were amazing works from talented people … but I could not figure out for the life of me what this had to do with the pizza business.

Apparently, I wasn’t the only one.

• 2003 — We were a nation at war, officially. Pizza Expo 2003 was set to kick off March 24. On March 19^th, 2003, the United States and coalition forces invaded Iraq and the Iraq War was underway.

There were travel concerns stemming from 9/11. With us now at war and those travel concerns resurfacing … would anyone show up for Pizza Expo 2003? (They did. It was a great show).

• 2005 — The World Pizza Games were established this year. They brought new excitement and fresh competitive outlets to Pizza Expo. Nearly two decades later they’ve grown, evolved and are better than ever and still going strong. I still remember how mesmerized I was watching the acrobatics up close and personal for the first time.
• 2011 — My friend Joe Fugere from Seattle-based Tutta Bella delivered a really good and thoughtful keynote address in 2011. He set a very high bar for others to follow.
• 2013 — Though it turned out not to be last time, this was the first time I ended up being an integral part of the keynotes. This wasn’t necessarily by design. We’d tapped Chicago pizzeria owner Bill Jacobs to kick Pizza Expo off in style. Piece Pizzeria was absolutely killing it (still is) with New Haven-style Apizza in the Windy City. As we got closer to the show, Bill called me and asked if I’d be willing to sit on stage with him and interview him as opposed to him standing solo and delivering a speech. So that’s exactly what we did. (Years later Paulie Gee would ask for the same at a Pizza & Pasta Northeast Show in Atlantic City).
• 2019 — The legendary Chris Bianco delivered one of the most interesting and packed keynote sessions in Pizza Expo’s storied history. He passionately told the story of his journey in the pizza industry. It left an indelible mark on all who were there.
• 2020 — March of 2020 was a very scary time. A Pizza Expo did not happen in this year, as we all know. But seeing the industry pull together in the face of adversity as we navigated a pandemic together, horrific as it was, did inspire many developments that fuel growth today.
• 2021 — I consider this the “weirdest” Pizza Expo ever. Ever since my first one in 2001, the show has always taken place in the first quarter of the year. While the overwhelming majority of the time Pizza Expo happens in March, there were occasions here and there where it staged in February or April. But in 2021, thanks to the aforementioned pandemic, Pizza Expo did not happen until August. And there was no patented red carpet. It was a unique experience when stacked against other Pizza Expos. But I’ll say this: my friend Mike Bausch brought the house down with the sickest, most dope walkup and gave an absolute banger of a keynote that I’ll never forget.
• 2023 — If you missed the legendary Tony Gemignani’s keynote address at last year’s Pizza Expo, shame on you. It has become iconic. I’ve seen lots of keynotes, and I’ve never seen the room that packed. The energy was indescribable.
• What’s next? The next great Pizza Expo moment hasn’t happened yet, but rest assured it’s coming. I’ll see you in Las Vegas in just a few weeks and we’ll witness it together.

See you in Vegas!

Jeremy White

Editor In Chief

jwhite@pizzatoday.com

The post Commentary: Forty … 40 … 4-0?????? 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.

Key Menu Takeaways from the 2024 Pizza Industry Trends Report

We have spent months pouring over last fall’s Pizzeria Operator Survey results. The extensive 2024 Pizza Industry Trends Report is a lot to digest and hits on many facets of pizzeria operations. If you know me, you know I love crunching the data and finding common themes and trends. Pizzeria menus are so important that we devoted some much needed attention in the report to what is happening on pizzeria menus in America.

In the report, we highlight current menu trends, including top pizza styles nationally and by region, Top 20 pizza toppings, hot toppings to watch and pizza toppings on the horizon. We know that offering multiple pizza styles is on trend. Detroit is the top pizza style to add for the second year in a row. Grandma and Sicilian are coming up fast. Pizzerias are branching out from traditional pizza toppings. Meats are still on top as pizza toppings. There are so many more over-arching pizza menu trends in the report. If you haven’t read the 2024 Pizza Industry Trends Report yet, check it out.

Now, I’m looking across the data to share insights that I discovered in our survey. I’m going deeper into the data to break down striking menu trends to take notice of.

Here are the 13 Pizzeria Menu Trends from the Pizza Industry Trends Report

1. Seafood lovers are a niche that some pizzerias have earned, when done right. Those with seafood on the pizza menu gravitate towards shrimp, clams, crab meat and yes, anchovies.  
2. Americans are crazy for chicken. It’s the sixth most popular topping. Not only that, but operators are also testing new ways to use chicken in their kitchens. Baked, smoked, fried, barbecued or seared, it’s a great versatile ingredient to take across your menu.
3. Vegan is still very hot. When it comes to plant-based offerings, imitation is best form of flattery. Consumers are looking for those common pizza toppings that are plant-based. Popular vegan items include vegan mozzarella, vegan pepperoni and vegan sausage.
4. Wings might have a high food cost, but they are the second most popular item on the menu behind pizza at most pizzerias in the U.S. Wings can be dressed in many ways. Most popular include classic Buffalo, dry rubbed, BBQ and garlic Parmesan. 
5. Sandwiches are providing a great return. Go classic with sandwiches and watch your lunch daypart get a boost. Top sandwiches from the survey included Italian Beef, meatball, Italian sub and a steak and cheese.
6. More burgers are going on pizzeria menus. If you are adding a burger, be sure you’re going with high-quality beef. Smash burgers and thick gourmet-style burgers are hot right now. You can’t have burgers without fries. Expect to see them on the burger menu and offered on their own on the apps menu.
7. Customers crave more doughy masterpieces to accompany their pizza orders. Cheesy bread, garlic bread or garlic knots are a solid add-on choice for customers. They prove to be an in-demand item across the country.
8. Even amid concise menus, salads are a strong sales item. Today’s customers expect more than iceberg lettuce and carrots. Be as bold with your salad menu as your pizza menu. Create color, use local produce and top with interesting or even house-made dressings.
9. Pasta is a hit with pizzeria diners. The most noteworthy pasta on menus around the country is lasagna. It’s a great option if you are looking for something that can be made ahead of time and heated to order. Second is traditional spaghetti and meatballs.
10. Meatballs were one of the most added items to menus. They are versatile gems — great for the pizza menu, on sandwiches or as a standalone app with marinara and hot chili oil. See Audrey Kelly’s Hot Chili Oil Story.
11. Over 82 percent of operators surveyed indicated that they offer a vegetarian pizza. It’s is one of the easiest offerings to add. Every makeline is equipped to make a vegetarian pizza. We would like to see that number at 100 percent. 
12. Nearly 66 percent of operators surveyed offer a gluten-free crust. While you do not hear about gluten-free in news headlines as much, gluten-free is still top of mind with American consumers with gluten sensitivity or Celiac Disease. 
13. A surprising 39 percent offered a cauliflower crust. While in many cases cauliflower crusts are a good gluten-free option, they are also diabetic friendly, Keto friendly and low carb.

Knowing what is happening on pizzeria menus at a national level can help you evaluate what to add, what to keep and what to remove. Explore more menu trends in Menu Development. Be sure to complete our survey later this year so that what’s happening at your pizzeria can be counted nationally.

DENISE GREER is Executive Editor of Pizza Today.

The post 13 Pizzeria Menu Trends from the Pizza Industry Trends Report appeared first on Pizza Today.

Let’s Chill: Exploring Restaurant Refrigeration Options

Pizza Today readers say that refrigeration is the number-one piece of equipment they plan to purchase in the next year, and it’s vital.

“It’s the absolute necessary thing to make your pizza restaurant run,” observes Chuck Hammers, president at Pizza My Heart in Northern California. Reliable refrigeration is absolutely critical for food safety and culinary quality.

It’s among your most expensive purchases, so consider your options carefully. Here’s a guide to refrigeration basics, to help you make the best decision whether you’re building out a new kitchen or replacing old equipment.

Making the right refrigeration choice will help you execute your mission of providing fresh, flavorful and safe pizza to your clientele.

Assess your refrigeration needs

“It starts with projecting your volume. How much sauce, how much cheese are you going to need to keep refrigerated? Are you going to cook your sauce and have to chill it down? The health department will look at that as a hazardous risk anytime you have to heat and chill food. So that means you need more refrigeration space because that typically happens in very shallow pans that take lots of shelf space,” advises Ken Batali, owner of Batali Associates Hospitality Consulting. “If you can get your stuff delivered every day, you need less refrigeration space than if it’s only once a week.”

Pizzerias that depend on a long, cold, slow ferment for their dough require significant extra cold storage.

You also need to consider your space and layout, budget, and health and safety regulations specific to your region.

Types of Commercial Refrigerators

Your refrigeration needs will vary based on a number of factors, such as business volume; complexity of menu; type and volume of ingredients; and whether you’re full-service, counter-service, or fast casual. You should also keep potential growth in mind.

• Walk-In Refrigerators: High-volume pizzerias may need a walk-in. They take up valuable back-of-house real estate and they can’t be moved easily, so they have to fit your space and your workflow. Adjustable interior shelving and rolling racks make them very versatile. You can choose from three options regarding the location of the condenser. Self-contained units have a condenser attached to the evaporator on the exterior of the unit, which is a less expensive option but generates a lot of local heat. A remote compressor can be mounted elsewhere in the building where the heat is less of a problem, and a remote outdoor compressor can be mounted outside.
• Reach-In Refrigerators: These offer easy accessibility in a compact footprint. Because they come in single or multiple sections with separate doors, they’re ideal for segregating different types of products. You can also choose a dual-temperature model, with a freezer section side-by-side with your refrigerator section(s). Expect adjustable interior shelving and precisely regulated digital temperature controls.
• Undercounter Refrigerators: These handy units are often used as supplemental refrigeration under prep countertops. Use these to take maximum advantage of limited floor space, and to hold high-traffic, frequently used ingredients.
• Refrigerated Prep Tables: These tables have integrated refrigeration under the counter and/or quick-access countertop refrigeration. Size your prep table according to how many pizza cooks you have working simultaneously. There are many variables in the prep table universe: drawers versus cabinets, removable cutting boards, adjustable shelving and more. They also employ several types of refrigeration to ensure countertop pans of ingredients stay at a uniform temperature. Traditional refrigeration involved cold air blown from the base to the bottom of the pans, but this may not keep food at the top of the pan cold enough. Innovations to deal with this issue include cold air blown over recessed pans, chilled rails and chilled dividers.
• Bar Refrigeration: If you serve cold beverages, consider whether you need separate bar refrigeration. Specialized racks and compartments ensure convenient access and quick service.
• Merchandising Refrigerators: If you offer self-serve beverages, choose a refrigerator that maximizes visual appeal. These have transparent glass doors (or no doors) for easy viewing and access.

What’s new in Restaurant Refrigeration?

Eric Hsieh, equipment department manager at Action Sales in Los Angeles, California, explained some of the new innovations in the commercial refrigeration industry.

R290, a liquid propane refrigerant that’s easier to work with and more eco-friendly than previous refrigerants.

Phone apps can collect data, generating a temperature log you can show to health inspectors, and also alert you when the power goes out or the temperature rises.

Coated components help reduce corrosion, especially when acidic products like tomato sauce are stored.

Buying Refrigeration: New or used?

Commercial refrigerators are similar to any large, expensive and essential piece of equipment. Buying new is the most reliable strategy with the best odds for long-term, hassle-free operation, but buying used confers significant savings. The usual pros and cons apply: New products have warranties and manufacturer support, and they’ll have more high-tech features and smart controls such as multiple temperature dials, automated defrost cycles, digital temperature control and remote monitoring systems. They’ll also be more energy efficient.

“I’m not really an advocate of used refrigeration equipment because it’s so mission-critical,” says Batali. “However, if you can get a box and put a fresh new compressor in it, then you might be able to save some money that way.”

Refrigeration Buying Tips

“I think the best resources are either bigger equipment supply houses or equipment brokers,” advises Batali, “because they usually have multiple brands and multiple solutions.”

Hsieh says “for pizza-specific, we usually recommend a top-mounted compressor. It stays cleaner, and it makes washing underneath [a reach-in] easier. We also recommend American brands because they usually have a lot of service networks and you can find techs that have parts and know how to fix then. Whereas imported brands, they have their own service networks, and they don’t fix units outside of warranty. It’s a lot harder to keep them going after the warranty period’s over compared to American brands.”

Hammers says that because of the high California labor rates, “it’s so expensive trying to repair these things. We find that if it’s not a simple repair, then it’s better just to go new again. If our compressor goes out, we end up buying a new machine. It’s just too expensive when we start chasing it. And then you end up kind of throwing good money after bad.” When machines stop working right, he warns “the health department will be all over you. It’s much more strict than it was 10 years ago.”

Refrigeration Maintenance

Can in-house maintenance help your refrigerators last longer?

“You can’t really stress that enough,” says Hsieh. He emphasizes that the compressor area and any accompanying filters must be cleaned according to manufacturer recommendations, especially in pizza restaurants with lots of airborne flour. The drain line inside the fridge is also subject to blockage by organic matter or mold and must be cleaned regularly. Hammers of Pizza My Heart concurs that diligent maintenance, especially cleaning compressors, must be a priority.

Having your refrigeration dialed in will make your pizzeria operation less stressful and more efficient. Think critically about your needs, decide on your priorities, and have a long conversation with your trusted commercial restaurant equipment supplier. By choosing equipment that matches the demands of your pizzeria as closely as possible, you’ll maximize your refrigerator dollars and ensure safe, high-quality pies leaving the red-hot environs of your oven and landing in the hands of happy customers.

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

The post Reliable Refrigeration for Your Pizzeria appeared first on Pizza Today.

How pizzerias can keep sustainability momentum rolling well into the future.

Even when leadership’s intentions are pure and their commitment firm, a pizzeria’s momentum with sustainability can nevertheless stall.

Employee turnover might overrun even the most well-designed efforts, as a revolving door of employees weaken an operation’s ability to consistently execute sustainable practices.

Costs might derail thoughtful local purchasing objectives, especially amid inflationary pressures in an already low-margin industry loathe to raise menu prices.

A lack of resources or know-how might hamper management’s ability to troubleshoot and subsequently drive a return to more familiar – and less environmentally kind – patterns.

And the need to extinguish daily operational fires, from missing cash to a no-show employee to a plumbing issue, might nudge sustainability into the background over time. After all, amid mounting orders, pizzas to cook and bills to pay, tackling climate change might seem more luxury than necessity.

To be certain, it’s not easy being green – and even harder staying green.

Josh Prigge of Sustridge, a Minnesota-based sustainability consulting firm, and Michael Oshman, CEO and founder of the Green Restaurant Association (GRA), offer pizzerias battle-tested thoughts on building a productive and lasting sustainability strategy.

First, take a wider view of sustainability’s value.

So often, business leaders mistakenly view sustainability in terms of dollars and cents alone. While they might launch sustainable initiatives for the “right reasons” – namely, to contribute to a healthier planet – they then evaluate such efforts exclusively through the bottom line.

In some instances, sustainable practices will deliver clear financial positives. Decreasing energy use, for example, will spur lower operating costs and reducing waste will prompt fewer trash pickups. Both will generate an obvious bottom-line impact.

Some of sustainability’s other benefits, however, are less evident and instantaneous. Prigge says restaurant leadership must understand sustainability’s wider value and use that as fuel to maintain momentum.

“With some sustainable efforts, there might not be an immediate payback, but rather some intangibles that lead to the long-term health and success of the business,” Prigge says.

To Prigge’s point, restaurants incorporating and promoting their sustainability efforts can attract new customers. According to an October 2022 report from Datassential, nine of out 10 consumers say sustainability matters to them, while more than half say restaurant sustainability practices “somewhat influence” their out-of-home dining choices.

“Folks are looking for businesses who share their beliefs,” Prigge says, adding that sustainable initiatives can also spur PR opportunities and “free advertising” for the restaurant.

Oshman, meanwhile, notes that sustainability can also help businesses attract and retain quality employees. In IBM’s Institute for Business Value (IBV) report released in 2022, 67 percent of the survey’s 16,000 respondents said they were more willing to apply for positions with environmentally sustainable companies. Given the high cost of employee turnover, the ability to attract and retain talent can spark significant benefits.

“Employees want to be working at a place that matches their values,” Oshman says.

Second, bake sustainability into the business strategy.

For many restaurants, sustainability frequently becomes a disjointed collection of scattered decisions. Buy more local ingredients here. Reduce energy there. While such one-off practices are noble and positive, a more cohesive strategy positioning sustainability as a core value and central business strategy increases the likelihood of long-term success.

Prigge urges restaurant operations to create a formal sustainable strategy featuring defined targets and attainable short and long-term goals.

If a restaurant wants to increase its local buying, for example, it must first understand what percentage of goods are currently purchased locally. Thereafter, it can create a realistic target to push that figure up in the short and long-term with specific action steps – convert to purchasing all local cheese by the close of 2024, for instance – to hit those marks.

Yet more, everyone at the restaurant should know the goals. Leadership should incorporate sustainable practices into staff members’ formal job duties – maybe it’s recording food waste or separating trash into compost or recycling bins – and provide clear communication on why specific efforts matter. Leadership should also communicate progress and celebrate notable wins with staff.

A formal strategy including designated tasks and targets will help engrain sustainability into an operation’s culture and its daily activities. Employees and management alike will know the expectations and goals, which makes it easier to maintain momentum even amid staff turnover.

“Sustainability isn’t a one-month thing,” Oshman reminds. “It’s commitment and support and ongoing effort.”

Finally, be vigilant in looking for ways to improve.

Any restaurant will encounter challenges as it pursues more sustainable operations. A manager passionate about sustainability will move on or a local vendor offering a great line of sustainable disposables will cease operations. Those temporary hiccups cannot stall progress.

“Keep in mind there are more physical solutions than ever before, so there’s not just one good napkin anymore,” Oshman says.

Specifically, Oshman urges restaurants to utilize resources designed to help drive their sustainability efforts. Two summers ago, for instance, the GRA launched six badges, each one outlining “understandable and relatable” environmental steps a restaurant could take to increase sustainability. The Near-Zero Waste badge, for example, features instructions on recycling, waste reduction, food waste, training, reusables and disposables.

Many local utilities or state restaurant associations, meanwhile, offer resource pages to help commercial operations pursue more sustainable practices or adhere to environmentally minded legislation. Such resources promise to elevate restaurant leadership’s awareness, highlight winning strategies and propel sustainable efforts.

In addition, Prigge urges restaurants to shift their calculus. As one example, energy efficient investments like a smart thermostat or shutting down idle equipment might offer a more immediate and noticeable financial payment, particularly in older buildings. In contrast, water savings might not appear as robust off the bat. Rather than looking at each utility individually, he suggests “bundling projects together” to see the bigger ROI picture.

Then, he recommends using savings in one area to fuel additional investments, thereby allowing today’s sustainability to feed tomorrow’s gains.

“Create a revolving loan fund,” Prigge says. “Put the savings from one sustainable project with immediate payback in there and then reinvest it elsewhere down the line, so your sustainability continues to grow.”

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

The post Making Sustainability Sustainable 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

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Super Bowl and National Pizza Day, a Perfect Weekend for Pizza Fans and Football Fans

Sometimes the stars align, the clouds part and the pizza heavens shine down upon you. My friends, this weekend is one of those times. Today is National Pizza Day and then, just two days later, comes the Super Bowl. Holy smokes — let those sales pour in!

Friday night is “pizza night” in many American households. You already know what to expect tonight. Some consumers who plan on ordering Sunday for the big game between the San Francisco 49ers and Kansas City Chiefs may forgo their usual Friday night dose of pizza. But don’t let that fool you into thinking this will be one of your “slower” Fridays.

A couple of weeks ago, Pizza Today’s very own Denise Greer penned this post detailing 10 ways pizzerias across the country will celebrate National Pizza Day. There are great ideas in the piece, including:

• Blow up your social media channels throughout the day today with challenges and giveaways.
• Let one of your most skilled pizza maker take over your social outlets for a while today and share some how-to tips and tricks.
• Do some door prizes for the first X number of customers who walk through your doors this evening.

Denise’s article had many tips. These are just 3 that you can still implement spur of the moment TODAY in the event you’ve been under a rock and are just now figuring out you should do something today for National Pizza Day.

(HINT: we’ve shared an awesome graphic on our social pages that you can snag and share on your feeds to let your customers know it’s National Pizza Day.)

Feeling Super?

Okay, I’m a Miami Dolphins fan. And as fun as the team was to watch this season, my Fins sputtered when it mattered the most and Kansas City broke my heart. Yes, Patrick Mahomes is that good. And maybe the Taylor Swift magic is helping fuel KC — Travis Kelce has always been a beast, but he seems to have gotten some extra “Gronk” swagger (New England Patriots fans will know what I’m talking about) lately.

Then on the other side you have the 49ers. A storied franchise with an elite running back (Christian McCaffrey), a game-changing wide receiver (Deebo Samuel) and a quarterback who can play (Brock Purdy).

What’s the point? This might be a really good game. And even if it turns out to be a blowout, there is so much hoopla surrounding the halftime show and the commercials that the Super Bowl today is not merely a football game. It’s a national event. And it’s an event in which pizza is often the star of the party.

I don’t know about you, but I’m stoked there are two huge sales days in the same weekend. Plus, this is a leap-year: there’s an extra sales day this month that wasn’t there last year. February is going to be good to you. Enjoy the weekend and get some sleep Monday. You’re going to need it.

The post Super Bowl Sunday, National Pizza Day — Big Weekend for Pizza! appeared first on Pizza Today.

Download our Pizza Trends Webinar

UPDATED: Pizza Today hosted a free webinar on the 2024 Pizza Industry Trends Report, Thursday, February 15, at 2 pm EST. Pizza Today editors Jeremy White and Denise Greer talked shop and dive into the trends, tidbits and other interesting stats uncovered in the 2024 Pizza Industry Trends Report.

From ingredients to employee initiatives to purchasing, and everything in between, we get into the nuts and bolts of our most comprehensive report ever. Read the 2024 Pizza Industry Trends Report.

Special thanks to our 2024 Pizza Industry Trends Report Sponsors:

The post Pizza Today Webinar on 2024 Pizza Industry Trends Report Now Available for Download appeared first on Pizza Today.

Fill your February Calendar with Key Dates, Observances and Food Holidays

February may be the shortest month of the year. It is also packed with observances, food holidays and one of the biggest pizza sales days of the year.

Let’s look at some key dates and how you can honor them in your pizzeria. Mark the following dates on your calendar:

Black History Month

Find ways to spotlight Black-owned Businesses and chefs you partner with, as well as black-owned businesses in your area. Donate to charitable food organizations supporting black communities like Black Farmers Network and Black Chef Movement. Partner with local history and cultural organizations to host an educational food series. Spotlight and amplify the voices of your employees internally and externally. Extend these programs all year long.

5-9 National Pride in Foodservice Week

This is a week to honor fellow foodservice teams who work in schools, hospitals, nursing homes, correctional facilities and other foodservice workplaces. Let them know you appreciate them.

9  National Pizza Day

It’s time to celebrate America’s favorite food, PIZZA. Find a unique way to mark National Pizza Day that reflects your brand. Market it and then be sure you are ready for a big day.

11  Super Bowl Sunday

It’s one of the busiest, if not THE busiest days in American pizzerias. Get those systems in place to flow seamlessly in the massive rush of football fans, in house, to-go and delivery. We have some ideas to help the day run smoothly.

13  Galentine’s Day

This one is often overlooked. Give ladies the idea to dine with you. Create a friends meal package including app, pizza, dessert and alcoholic beverage.

14  Valentine’s Day

Heart-shaped pizzas will sell out on this day. Find out how to make a heart-shaped pizza. If White Castle can sell out reservations on V-Day, so can you. Have fun with your packages and promotions.

14  Ash Wednesday (Start of Lent)

This date marks the start of the 40-day season of Lent, during which time follows may abstain from meat during the period or many may abstain on Fridays. Restaurants offer lent specials and meatless promotions. Many restaurants add seafood and fish specials during lent. Highlight veggie pies or create something special to adhere to Lent specifications.

19  President’s Day

It’s a big deals day for consumers. Get in on the action with an offer your customers can’t resist.

Be sure to tag us @PizzaToday to share your February celebrations and events. Check out 10 Can’t Miss Pizza Holidays!

The post February brings Pizza Love Opportunities — February Observances and Food Holidays appeared first on Pizza Today.

National Pizza Day is Friday, February 9!

Your customers are already getting excited for National Pizza Day on February 9 and so should you. Pizza Friday and National Pizza Day, Friday will be a HUGE day. Pizzeria operators have found creative ways to mark the occasion. We’ve scoured the web and social media to share how pizzerias are celebrating. Here are ten fun marketing and outreach ideas we came across:

• Blow up social media with tag challenges for pizza giveaways
• Participate in Pizza Across America, a national pizza donation campaign
• Debut limited-time-only pizzas and new pizzas to secret menus
• Pizza giveaways for the first “X” number of customers
• Discounts, promo codes, BOGO deals, meal packages galore
• Let a pizza maker take over your social and share some pizza how-to tips.
• Reach out to media to make pizzas on local news programs and other media spots
• Games and more games, including pizza naming and trivia for swag, prizes and gift cards
• Pizza and craft beer pairing events
• Tie in a Customer Appreciation Day with a party

Don’t forget to tag @PizzaToday in your National Pizza Day posts so we can see how you celebrate and share on our social.

Other February Pizza Moments

National Pizza Day isn’t the only sales opportunity day this month. Valentine’s Day and Super Bowl Sunday. Pizza is all about the love and the biggest day in professional football is also one of the busiest days for pizzerias.

Here are a few pizzeria resources for you to make the most of these big February sales days:

Are you ready for Super Bowl Sunday?

Don’t get caught off guard with poor inventory management and staff scheduling. Wee have tips for you get ready for a super-sized sales day.

Valentine’s Day Heart-shaped Pizza

Did you know there is a heart-shaped dough mold? Yeah, we didn’t either so we made heart-shaped pizzas using a template. Learn how to make a heart-shaped pizza. We want to see those heart-shaped pizzas. Tag @pizzatoday on social.

Don’t forget to check out 10 Can’t Miss Pizza Holidays!

The post National Pizza Day, February 9th: 10 Ways Pizzerias Will Celebrate appeared first on Pizza Today.

Pizza Expo 2024 — 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. “If you don’t make it this year to our 40th anniversary show, you’ll have missed being part of the largest gathering of pizza professionals ever assembled” says Bill Oakley, Pizza Expo Show Director. “It’s going to be a record-breaking show in terms of attendance and net square footage of exhibit space. Each year, we are committed to improving the experience for attendees and exhibitors alike in response to the industry’s ever-changing needs, demands and market changes.

“Expo attendees each year gain access to the latest equipment, technology, and software, as well as an education and demonstration program second to none. But they should also expect to find more new exhibitors and products than ever before. Pizza Expo continues to be your one-stop shop for everything you need for your restaurant all under one roof. It’s also your single best opportunity to discover what’s new, what’s working and what’s trending. You’ll be able to obtain new industry knowledge, insights and ideas that will help you position your pizzeria for improved profitability and future growth.”

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.

What’s new at this year’s Pizza Expo?

Each year, we up our game at Pizza Expo, invigorating the show with new ideas. The 40th iteration will see the introduction of new competitions and events sure to satisfy attendees.

Oakley gave a breakdown on some of the exciting new additions to Pizza Expo 2024. They are:

1. The World’s Best Cheese Slice competition is new to the 2024 International Pizza Challenge.

2. We have 2 new pizza-making competitions this year.

a. Ooni Pizza Throwdown – The Ooni Pizza Throwdown will have two divisions, Traditional and Pan. Each competition will be limited to 15 entrants in each category. Entrants may only compete in one
category. Pizzas will be made in an entrant’s choice of Ooni oven – either Ooni Koda 16 (Natural Gas), Ooni Karu 16 (Natural Gas) or Ooni Volt (Electric.) Traditional pizzas can be any style cooked directly on the stone. Pan can be any style cooked in a pan or sheet.

b. Plant-Based Competition – A Plant-Based Competition featuring Daiya Foods Dairy-Free Cheeses! The crust/dough/batter must be fresh or parbaked. In addition, the dough — and all toppings — must be plant based. Each competitor’s goal will be to showcase Daiya Foods’ dairy-free cheeses and blends, including, but not limited to the following.

• • Daiya Dairy-Free Mozzarella Style Cheese
  • Daiya Dairy-free Shredded Italian Blend Cheese
  • Daiya Dairy Free Shredded Cheddar Cheese
  • Daiya Dairy-free Cream Cheese

3. 2 new hands-on Pizza Making Workshops (Paid – $250)

a. Reaching for a New Generation of Pizzaioli – Francesco Marra, Co-Founder and Director, Pizza University & Culinary Arts and Giulio Adriani, Master Instructor, Pizza University and Culinary Arts

b. Mastering Dough with Sourdough Willy – Will Grant, Owner and Master Pizzaioli, Workshop Presenter, That’s A Some Pizza

4. New School of Pizzeria Management Workshops (Paid – $250)

a. 1 New – Master Profitability: Conquer Budgeting Fears and Empower Financial Success and What to do BEFORE You Increase Menu Prices – David Scott Peters

b. Crafting Your Brand and Marketing Strategy – Mike Bausch, owner-operator, Andolini’s Pizzeria

c. Maximizing Revenue via Online Ordering – Melissa Rickman, owner – CFO Wholly Stromboli

The Sunday and Monday fee-based workshops were added to Pizza Expo less than a decade ago. In that time, they have helped many operators grow their business through intensive courses. “The workshops are so detailed,” says Content Director and Editor In Chief Jeremy White. “They give attendees the opportunity to really deep-dive into the subject matter with proven experts in the field. The knowledge you walk away with from these pre-show workshops is very valuable. I highly recommend attending one, particularly if you’re just getting started in the business. You’ll find a real nuts-and-bolts approach that leads to initiatives and procedures that you can immediately implement in your business to help it thrive.”

Pizza Expo has a long history of providing a top-notch education program. This year’s offerings include hard-hitting critical issues facing pizzeria owners. Bring your team and assign everyone educational sessions so you don’t miss any.

“This year’s education program has plenty of new workshops, seminars and demos that are sure to appeal to Pizza Expo attendees,” White says. “Scott Anthony is doing a seminar on exit strategies for retirement, a topic many pizzeria owners don’t plan for enough in advance. Drew Butler is a new face to the program. He’s going to discuss how he turned his pizzeria ownership dream into a reality. Eric Von Hansen is covering the importance of building meaningful and mutually beneficial relationships with vendors. Anthony DeSousa, another new face to the program, will detail how he took his online ordering sales over the $1 million mark. Lars Smith will be doing a seminar on using locally grown ingredients. Lots of exciting new things going on!”

Demonstrations on the show floor add to the excitement of the exhibit hall. Demos fill up fast. Arrive early, ask questions and take notes. Let’s highlight a few can’t miss demos. “You won’t want to miss Frank Zabski’s demonstration on New Haven Apizza,” White says. “It’s a style that is not very prevalent across the country outside of its home base in Connecticut. But it’s gaining traction, and for good reason. Plus, Frank is an energetic and entertaining speaker. It’s the perfect demo to kick off the show. You also don’t want to miss Tony Gemignani’s demo on Chicago Tavern Pizza or Scott Sandler’s presentation on how to make vegan nut cheeses. Our entire demo lineup is first rate, so make sure you plan in advance so you don’t miss the ones that are most applicable to your pizzeria.”

Let’s get the party started right by planning your Pizza Expo experience ahead of time. Go to PizzaExpo.com and download the app. See you in March.

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.

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Bell Peppers on Pizza: Ring the Bell

It’s time to ring the bell. Bell peppers, of course. Bell peppers ranked as the No. 8 most popular pizza topping in America, according to our pizzeria operator survey published in our 2024 Pizza Industry Trends Report. In some areas of the U.S., bell peppers break into the Top 5 Pizza Toppings.

Most pizzeria toppings list include these peppers that are in the Grossum Group of the Capsicum annuum. Let’s dive into a few more fun facts about bell peppers. They are in the nightshade family Solanaceae and they are native to the Americas. Bell peppers are loaded with Vitamin C. Red, yellow and orange bell peppers are all variations of the green bell pepper at various stages of ripeness and are typically sweeter than the green. Did you know that Paprika is made from bell peppers? If you haven’t played with dusting a bell pepper pizza with paprika or even smoked paprika, here is your invitation to try it.

Raw vs Cooked Bell Peppers

How you prep your peppers is up to you. Whether you use them raw or cooked may impact how you cut them. Generally, peppers are diced, sliced or cut into rings. Thickness varies.

Avoid large chunks or cuts when you are applying bell peppers raw onto a pizza. They will not have time to fully cook, unless you are going for the crunch of a pepper.

The mild flavor of the bell pepper makes it a good complement for other toppings. It doesn’t overpower other flavors. This is why you see so many supreme, deluxe and the works pizzas include green bell peppers. Peppers are raw in this application.

If you are looking to enhance the flavors of the bell peppers, cooking will bring out the sweetness. Cooking will also evaporate excess water in the pepper. You can saute them but a better method for a pizza kitchen is to roast them in your pizza oven. Simply leave whole and place on a roasting pan. Or quarter the peppers and remove the seed. Drizzle with extra virgin olive oil, salt and pepper and roast until you get a nice char on the skin. When removing peppers from oven, some choose to peel the skin off. But many prefer to keep the skin on.

Take peppers across the menu

Bell Peppers can be used in everything from appetizers and salads to sandwiches and pastas. Get the most of your pepper inventory with dishes that make bell peppers shine. There is one areas I’d like to see more bell peppers appear in and that is sauces.

An easy sauce that will wow customers is a pepper pesto. The spin on a traditional pesto is full of flavor and perfect on a pizza with chicken and spinach. Here’s the recipe:

Get the Roasted Red Pepper Pesto recipe. 

John Gutekanst has shared a sauce from Rome that is dynamite on pizza or on sandwiches. For an upcharge, offer it as a dipping sauce. Here is his recipe.

Get the Roman Roasted Pepper Sauce recipe.

The possibilities in pizza topping combinations that work well with bell peppers is endless. One of the most popular pizza combinations is a sausage and peppers pizza. Let’s create a simple, yet flavor-packed pizza recipe that kicks up the flavors of sausage and complements the bell pepper. Here’s the recipe:

Get the Spicy Sausage and Sweet Pepper Pizza recipe.

DENISE GREER is Executive Editor of Pizza Today.

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Gas ovens were once the standard at pizzerias and restaurants across the U.S., but electric ovens are gaining ground

For decades, gas ovens dominated restaurant kitchens, including pizzerias. These days, however, electric ovens are cutting into that long-held supremacy.

While natural gas remains the preferred cooking energy source in U.S. restaurants – three out of four domestic restaurants use natural gas, according to a National Restaurant Association (NRA) Research Group survey – electric ovens continue gaining ground.

To be certain, technological advancements have propelled the increasing use of electric ovens, which have become more versatile and robust. However, the uptick in electric oven adoption may be attributed to another key factor: regulations forcing the use of electric ovens.

In 2019, Berkley, California, became the first U.S. city to ban natural gas hook-ups in new buildings. Numerous other cities, counties and states scattered across the map followed suit, including New York, where the state legislature passed a measure last May banning natural gas appliances in new buildings starting in 2026. The advocates of such regulations tout the environmental benefits of relying on electricity rather than gas as well as safety factors, including research linking gas stoves to toxic gases threatening employee health and the environment.

“Europe has been using electric for years and they’ve set the baseline showing it’s possible to maintain food quality and flavor profiles without draining natural resources or adding to one’s carbon footprint,” says Nathan Beucler of Ohio-based Burkett Restaurant Equipment & Supplies. “Still, that doesn’t mean restaurants here in the U.S. are ready to abandon gas.”

An earnest assessment of gas ovens

Compared to their electric counterparts, gas ovens offer some clear benefits.

First, gas ovens heat up faster and reach higher temperatures, two particularly appealing elements for many pizza-peddling operations.

Second, gas ovens are generally more affordable to purchase and operate as well as more durable. Beucler, who sells both electric and gas ovens, says gas units typically cost 30-40 percent less than comparable electric options. And as gas is a more accessible utility in most markets across the U.S., operational costs run about 10-30 percent less than electric, according to NRA reports.

Finally, many foodies believe gas ovens deliver a more flavorful taste, particularly with the char and flare ups gas ovens can provide. In particular, solid-fuel ovens, such as wood or coal with gas assist, help produce “a true rustic pizza taste,” notes Mike Rudd of KaTom Restaurant Supply in Tennessee, which is why those options remain popular with pizzerias, in particular.

Gas ovens, of course, have their drawbacks. They require a bigger fan on the hood, which increases the investment, and they fall short of their electric rivals on energy efficiency.

Yet more, heat distribution on gas ovens can be more uneven than electric, which can threaten product quality and consistency. Gas ovens also produce carbon monoxide emissions, carry the ever-present risk of a leak or explosion and require more effort to clean given their many dirt, dust and grime-capturing components.

Evaluating the electric oven

While electric oven sales have surged thanks, in part, to regulations, some pizzeria operators have voluntarily opted for electric over gas. (Of note, Rudd sees more electric oven varieties entering the marketplace, including open-hearth options that can serve as a pizzeria’s centerpiece.)

In the fast-paced restaurant environment and in an industry with notoriously high turnover, the operational ease of electric ovens, which can be conveyor, deck or convection, proves particularly enticing. Controls are generally more intuitive and feature easy-to-adjust settings.

Electric ovens also provide more precise temperature control and heat distribution throughout the cooking chamber. This helps drive product consistency and minimizes the risk of hot or cold spots on a pizza or dish. Meanwhile, the ability to control the electric oven with distinct temperature zones allows a restaurant to cook thicker or thinner pizzas on different decks of the oven, which is an attractive feature for operators serving various pizza styles.

Many view electric ovens as the safer option, too, for both staff and the environment. They are more energy efficient than gas and do not emit carbon monoxide, a greenhouse gas that contributes to climate change. Also, alternative energy sources, such as solar or wind, can power electric ovens, which is an appealing reality for some pizzeria operators and their clientele.

Yet, there are some trade-offs when swapping a gas oven for an electric model. Electric ovens are generally more expensive to purchase and operate, as electric is more costly per Kilowatt hour. Heating up at a slower pace than gas, the electric ovens also top out at about 700 degrees, well short of the temperature limits gas ovens can reach.

4 questions to ask before buying an oven

#1: Is there a regulation demanding electric ovens?

Such regulations remain rare, but they are increasing across the country. If such a requirement exists (or is
being debated), the gas vs. electric decision is made easier for the operator.

#2: Is three-phase electric present?

To accommodate a larger electric oven, the pizzeria will likely need access to three-phase electric, something Beucler says few buildings have. If three-phase electric is not present, Beucler has seen the cost to obtain it run as high as $85,000.

#3: What’s my menu?

A pizzeria’s menu will often dictate one’s decision to go with gas or electric. As electric ovens top out at about 700 degrees, shops serving Neo-Neapolitan pies frequently favor gas or solid-fuel ovens, Rudd says. Those serving multiple pizza styles, however, might prefer the versatility of electric ovens.

#4: Finally, what’s my budget?

Operators will need to investigate the cost of the oven itself, installation and operational costs. A gas oven will often be more economical than an electric option, both upfront and on a daily operational basis.

Beucler, however, is seeing a growing number of operators leaning toward electric conveyor pizza ovens, many of which are ventless. Such units eliminate the cost of the exhaust hood and the accompanying buildout required with a gas oven, investments that could touch $20,000 in total.

“There could be significant upfront savings there and you won’t have a hole in your roof,” Beucler says.

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

The post Gas Ovens vs. Electric Ovens: Heating Up 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

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New Pizza toppings to add right now

So, what are the big pizza topping trends you will see this year? If you know me, you know I love analyzing and talking trends and industry change and evolution. For the past decade, it has been my mission to be able to look for what’s next. It keeps me on the pulse of the pizza industry, as well as pizza enthusiasts.

Pizza toppings are a tough predictor as what’s hot can change quickly. That is why I, first, want to share with you some of the insights from our 2024 Pizza Industry Trends Report. The toppings represented here are not from me. Instead, they are responses from 750 pizzeria operators from across the U.S., who participated in our annual industry survey. While we’re looking at pizza topping trends here, you can go to the 2024 Pizza Industry Trends Report to get a deeper dive into toppings including the Top 20 Pizza Toppings. You can even find a list of toppings that operators are removing from menus. Now let’s get into the fun stuff. 

Hot Pizza Toppings to Watch

We asked operators what pizza toppings they have introduced in the past 12 months to get a gauge on what’s hot with pizza toppings.

We found toppings that are new to pizzeria menus include:

• Going with a different pepperoni style like cup and char or old world
• Vegan meat and cheese alternatives
• Sweet and hot pepper varieties, including jalapeños, cherry peppers, and pasilla peppers
• Mexican-inspired meats like Birria, chorizo and carne asada, BBQ pork, chicken and brisket

You can check out more hot pizza toppings in the report.

Cheese Please! 

Cheeses were all over the fill-in responses for topping additions. The biggest take away from cheeses is the trend towards blending cheeses. A few cheeses to add to your R&D are ricotta and goat cheese. Play with the whipped versions, too.

Also, it’s time to nail down the right vegan cheese for your pizza. There are a ton on the market, or you can try to make your own. Addtionally, Scamorza and fresh mozzarella are finding their way into more pizzerias around the country.

Pizza Toppings on the Horizon

In our survey, we wanted to know what toppings are in research and development. This year, the creativity in pizza kitchens is high. Here are some common themes among operators who are experimenting with pizza toppings at their shops:

• Find the right plant-based toppings. Pizzerias are looking for the best plant-based products that work for their vegan and meat- and dairy-free customers.

• Play with unique and creative toppings. While some may be seasonal, unique pizza toppings are finding their way onto menus, from more exotic mushrooms like shiitake to persimmons, waffles and even octopus. Others include smoked Kalamata olives, sweet drop peppers, curry sauce, lemons and pecans.

• Look to International flavors. Mexican, Cuban, Indian and other Asian specialties inspired pizzas are wowing culinary explorers at pizzerias.

These are just a few of the inspirations behind new topping choices. More ideas are in the report.

Denise’s Picks — 2024 Hot Pizza Topping Trend 

This wouldn’t be a trends feature without me sharing what I see coming as hot pizza topping trends. Some of these toppings appear in our report. But others are toppings I’ve been tracking and noticing spikes as they are featured on more menus. In no particular order, they are: 

Cup-and-char sausage

Many have never heard of this version of cup-and-char meat, but a major industry player rolled out its product last year. Will it get as much love as its cousin, the roni cup? That will be determined by pizza lovers. I’m excited to see how this one develops.

Birria

You can thank TikTok for the rise of this braised Mexican beef. Creators have had viewers drooling over Birria slo-mo shorts. While goat and lamb are traditionally used, many versions use tender beef, various dried chili peppers, tomatoes, garlic, onion, spices and apple cider vinegar to create a broth that you are going to want to offer as a dipping sauce. 

Unique Pesto

The basil-based sauce has been rejuvenated by a new generation and they are not sticking to tradition. Instead, they are gravitating towards a new field of ingredients — nuts like pistachio and oils like avocado and grapeseed, even changing up the classic basil with other herbs. Don’t know where to start? Check out Audrey Kelly’s pesto story.   

Corn

We alluded to it over the summer that corn is having a moment and it’s not finished. With Southwest and Mexican style pizza popularity rising, this ingredient will find its uses across the menu. Give an elote corn pizza a try! 

Smoked Salmon

Now hear me out, this cured fish has its place on pizza. Creative culinary minds are proving that. Last year, cream cheese hit the mainstream on pizza and here is its perfect pairing. Use the fully cooked salmon as a finishing ingredient and pair it with arugula, cream cheese, chives and lemon. Go crazy and add avocado. That’s another ingredient I am watching closely.

Mortadella

This classic Italian cured meat is going through a resurgence and we’re here for it. Try mortadella post-baked with arugula, stracciatella cheese and pistachios.

Maybe you’ll find your next hot pizza topping after reading this. Maybe it will inspire you to find another ingredient that your customers will love. Either way, introducing new toppings will create excitement with your customers and your team. Let us know what you come up with.

DENISE GREER is Executive Editor of Pizza Today.

The post Hottest of Hot Pizza Topping Trends 2024 appeared first on Pizza Today.

Bacon breaks into 5 most popular pizza toppings! 

Updated January 2, 2024. Most popular pizza toppings vary by region and even individual pizzeria. There are some universal pizza toppings that are popular across the U.S. Pepperoni is the No. 1 pizza topping in the U.S. but in areas of Illinois, sausage beats out pepperoni for the top spot.

Pizza topping lists are continually changing as Americans’ tastes change. Hot pizza toppings in the 2010s could drop on the list in favor of others. This is true even in the top five pizza toppings. In past years, onion, green peppers and olives have made the Top 5 toppings list. Not this year; meaty toppings reign supreme.

We sought to find a definitive answer so we can track and monitor the changes each year. We went straight to pizzeria operators to find out what are the most popular pizza toppings on their menu as part of our 2024 Pizza Industry Trends Report. The extensive operator survey received nearly 750 responses from across the United States. Pizzeria operators used their POS systems to identify the most popular pizza toppings. We analyzed the data to bring you the top pizza toppings in America.

What are the five most popular pizza toppings?

The Top 5 Pizza Toppings in the US are:

1. Pepperoni
2. Sausage
3. Mushroom
4. Extra Cheese
5. Bacon

Now let’s break down each of the Top Five Pizza Toppings.

1. Pepperoni

This has long been America’s favorite pizza topping. What is pepperoni made of? It’s cured sausage made of pork and beef that has been seasoned with spices like paprika, chili pepper, cayenne, black pepper and even fennel and allspice. Pepperoni varies in size from thick or thin flat laid pepperoni and cup and char pepperoni to cubed pepperoni and Old World pepperoni.

Explore more on America’s favorite pizza topping in the Pep Talk: Styles of Pepperoni, America’s No.1 Pizza Topping feature.

2. Sausage

If you are from the Midwest, sausage is often a go-to pizza topping. If you’re in Chicago, sausage is the No. 1 pizza topping in the land. Sausage varies widely in type and style. While there are sausage links like kielbasa and andouille, we tend to think of the pizza topping as ground sausage. It is flavored several ways, from fennel and sage to Italian spiced.

Try a sweet Italian sausage recipe. 

Today, pizzeria operators find unique and flavorful ways to make sausage stand out. Check out our Guide to Making Sausage in House and Pizza Topping Combos.

3. Mushroom

Mushrooms have remained a top pizza topping consistently, and for good reason. Varies are abundant. They can either stand out on a pizza or complement other pizza ingredients. The most common mushrooms used on pizza are white button mushrooms, followed by cremini and portobellos.

Get ideas on how to prepare mushrooms and whether they go over or under the cheese on pizza.

4. Extra Cheese

Extra Cheese is often a pizza topping that people don’t think of as a topping. Cheese is part of the holy trinity of pizza — crust, sauce and cheese. But Americans love cheese and lots of it, so pizzerias added an “extra cheese” option long ago that has become one of the most popular toppings.

Learn more about how to price extra cheese in Extra Cheese, a Top Five Pizza Topping — What to Charge.

5. Bacon

This brings us to the newbie on the list. We have watched bacon climb up the toppings list for years. As we analyzed the survey data, it was no surprise to us that bacon broke into the Top 5 Pizza Toppings. After all, bacon is a key ingredient on several popular specialty pizzas across the country. The mantra “everything is better with bacon” stands on pizza as well.

Deep dive into bacon pizza with these two features:

Bacon on Pizza: Crispy Business

You’re Bacon Me Crazy

What are the Top 10 Pizza Toppings in America?

Let’s go further than the Top 5 Pizza Toppings and look at the top 10 most popular pizza toppings in American according to pizzeria operators.

1. Pepperoni
2. Sausage
3. Mushroom
4. Extra Cheese
5. Bacon
6. Chicken
7. Onion
8. Red/Green Bell Pepper
9. Ham
10. Black Olives

Explore more about this year’s pizza topping trends including the Top 20 most popular pizza toppings in our 2024 Pizza Industry Trends Report.

Looking for more new topping ideas?

If you are looking for new pizza topping ideas, we have several stories that give you inspiration for pizza toppings to try in your kitchen. Check out these pizza toppings articles:

Hottest of Hot Pizza Topping Trends 2024 — New Pizza toppings to add right now

Unconventional Pizza Toppings: Beginner’s Guide

The post The Top 5 Pizza Toppings are… appeared first on Pizza Today.

Magical Pesto

Pesto is one of those magic pizza toppings that can turn the most basic pie into something really special. The classic recipe is comprised of just a few ingredients but there’s no limit to putting your own unique spin on it.

While most people associate pesto with the basil and garlic heavy version, there are quite a few traditional variations depending on what region of Italy you are in. The celebrated, and extremely delicious, pesto that is comprised of pine nuts, basil, garlic, Parmigiana Reggiano, Pecorino and extra virgin olive oil originated in Genoa in the province of Liguria. To truly make this in the Genoese way, a mortar and pestle are required. In Calabria, pesto all Calabrese consists of roasted bell peppers, garlic, black pepper, basil, cheese and olive oil. Sicily’s version is very similar but with the addition of tomatoes. Other countries have their takes on pesto such as in France you have Pistou, which is a combination of basil, parsley, crushed garlic and grated cheese. Spain makes Romesco, which is a red paste of Romesco chili peppers blended with tomatoes, sweet red peppers, pine nuts, garlic and olive oil.

Six Components to Pesto

Regardless of what type you are making, there are six components to any pesto:

Greens and herbs: Basil is the most common, but you can add or sub anything from cilantro to arugula to kale and even throw in some chives or mint. Of course, you can add other vegetables and fruits that aren’t green such as tomatoes and bell peppers.

Cheese: Traditionally aged, hard cheeses like Parmigiano-Reggiano or Grana Padano are used as they have a sharp, salty flavor. But you can also use other cheeses such as Cotija, Manchego or aged Cheddar. If you want to do a vegan version there are a lot of nut cheeses out there or you can forgo the cheese entirely and add in a squeeze of lemon and an extra pinch of salt to balance it out.

Nuts or seeds: There are so many options when it comes to this component. Pine nuts are delicious but they are very pricey so a few other great options are walnuts, cashews, pumpkin seeds, sunflower seeds and pistachios. You can enhance the flavor by toasting the nuts or seeds before adding them to the pesto.

Oil: I’m a purest when it comes to oil and almost always lean towards a good quality extra virgin olive oil. That’s not to say there aren’t other great oils out there and each has its own use.

Garlic: This is a big one and a very distinct flavor of pesto. That’s not to say you can’t substitute it for another plant in the Allium family. Spring garlic, leeks, green onions and chives will make for an interesting pesto depending on what you pair it with.

Salt and other seasonings: As with every other pizza or dish you make, the correct salt is essential. If you’re using a saltier cheese, you won’t need very much, if any at all, but don’t forget to taste the finished product.

Non-Traditional Pesto Ideas

After you’ve made your ideal pesto it’s time to put it on a pizza. Pesto is one of those toppings that go great with both veggies and meat. You can add it separately onto the pizza or use it as a marinade for other toppings such as chicken, pork, onions, kale or even a white fish or shrimp. Here are a few ideas to get you started

• Sun-dried tomato pesto with artichoke hearts, feta, Kalamata olives and red onion.
• Sunflower seed and lemon basil pesto with roasted fennel, Italian sausage and sweet onion.
• Arugula pesto with anchovies, thinly sliced lemon and breadcrumbs
• Cilantro pumpkin seed pesto with poblano chilies, Cotija, delicate squash and leeks.
• Roasted red pepper pesto with eggplant, zucchini and sweet onions.
• Pistachio pesto with mortadella and burrata.

The application of pesto is an essential part of the pizza — how and when you add it to your pie. If you put it on pre-bake you can either use it as the base of the pizza, use a squeeze bottle or pastry bag to drizzle it on or dollop it on top with a spoon. If you use it as the sauce on the base, I would recommend making the pesto itself thinner by adding more oil or even a bit of water so it’s easier to spread. The other option is to add the pesto post bake, which is my current favorite way. Putting the pesto on after it comes out of the oven is visually more appealing as it keeps its vibrant color. A squeeze bottle is also quicker and for the most part you get a better yield on the product.

Pesto is very versatile. Not only is it fantastic on pizza but it can and should be cross utilized throughout your menu. Don’t hesitate to make it into a side dish, think burrata with pesto and toasted focaccia. It can be thinned out into a dressing mixed with seasonal veggies or used as a pasta sauce option. You can marinate chicken or beef in it for toppings or something as simple as a dipping sauce.

Try this pesto pizza recipe.

Go Fish

This recipe features anchovies, Brussels sprouts, lemon and an arugula pesto.

Get the Go Fish Recipe.

Audrey Kelly owns Audrey Jane’s Pizza Garage in Boulder, Colorado.

The post The versatile Pesto sauce can be used as topping, base, marinade, dressing appeared first on Pizza Today.

Countering cyberattacks on restaurants

Last April, a cyberattack hit NCR and its Aloha POS, one of the restaurant industry’s leading point-of-sale (POS) systems. While the ransomware attack did not disrupt in-store purchases, it halted other key operations at restaurants across the country, including online ordering, gift card transactions and back-office functionalities like payroll.

It was yet another reminder of the ongoing work of nefarious online actors and the continuous threat they pose to restaurants.

“Remember that our adversaries run businesses, too, and they want to fuel their own bottom line,” says Gunnar Peterson, chief information security officer at Forter, a fraud prevention technology company.

While any business, big or small, is at risk of a cyberattack, restaurants – from independents to franchises to enterprises – remain a particularly compelling target given the industry’s growing reliance on technology, the large amounts of personal data restaurants often possess and the other more pressing issues (inflation, customer service and labor, for instance) capturing their immediate attention and nudging cybersecurity down the list of concerns.

“There is plenty of valuable data for the taking if it is not adequately protected,” reminds Shelby Menard, an attorney with Plano, Texas-based Spencer Fane LLP who works in cybersecurity and data privacy.

Cyberattacks on restaurants

According to Brady Harrison, director of customer analytics solution delivery at Kount, an Equifax Company, basic ransomware activity like NCR encountered – encrypting or denying access to a system or files until a ransom is paid – remains prevalent, though account takeover attacks are on the rise.

With consumers calling for easy, streamlined experiences, restaurants have increasingly rolled out online
ordering and mobile apps. While such digital platforms appease consumer demand and help eateries secure sales, they also hold payment information, loyalty points and the like, which make them a prime target of fraudsters.

“And if accounts are hacked, the restaurant faces revenue loss, reputational damage and security non-compliance fines,” Harrison says.

Card testing is also becoming more commonplace. This happens when criminals make small, inconspicuous purchases testing the validity of stolen payment information, buying a fountain drink or cookie perhaps.

“Not only does the restaurant lose the revenue from the sale when the cardholder disputes the unauthorized purchase, but the restaurant also pays an authorization fee for an interaction that has no profit,” says Harrison, who has seen restaurants ring up $30,000 authorization bills after getting card tested.

Menard also sees cybercriminals hacking into restaurant POS systems, installing malware and snagging customers’ financial data and other private information.

4 steps to cybersecurity vigilance

As restaurants continue embracing technology and cyberattack risks refusing to budge, vigilance is key to warding off victimization. Though nothing will fully insulate a restaurant from a cyberattack event – after all, unscrupulous actors can be especially crafty and persistent – Peterson says, “A few careful steps will help you outrun the bear most of the time.”

1. Create a risk management plan. A risk management plan includes a continuous cycle of discovering, assessing and remediating any cyber risks, such as regularly updating software, particularly on the POS, and ensuring encryption and firewalls are being used to protect sensitive data. Menard suggests each restaurant
   appoints a specific person to execute this IT responsibility, even if that means overseeing a relationship with a managed service provider as an alternative to in-house IT personnel.
   “No matter the size, all restaurants should have someone conducting and managing their security,” Menard says.
2. Train staff on cybersecurity issues. To minimize risk against scams and cybersecurity threats, operators should alert employees to common cyberattack strategies.
   Menard suggests basic security training for any employee holding a company e-mail address or access to the secure system.
3. Implement strong password policies: Weak passwords like NYCPizza or password123 are among a restaurant’s top vulnerabilities. At the minimum, restaurant leadership should establish password policies requiring a combination of numbers, letters and symbols. Passwords should also be changed every 2-3 months. Even better, restaurants should incorporate multi-factor authentication. A multi-step account login process increases a restaurant’s protection from cybercriminals, Peterson notes.
4. Keep antenna up: Like it or not, cybersecurity demands constant attention and vigilance to spot vulnerabilities or, worse, an attack.

According to Harrison, common red flags for account takeover fraud include multiple failed login attempts over a short period of time, data points inconsistent with a customer’s typical action (like a different device ID or IP address) and unusual activity once the user is in the account, such as changing the payment information or draining loyalty points.

On the card testing side, Harrison encourages operators to look out for a large number of low dollar amount transactions. Once fraudsters detect an easy mark, he says they will act quickly to do as much damage as possible before detection.

“Watch for unusual patterns, such as multiple transactions from the same IP address or device, an unusually high authorization decline rate or a sudden spike in chargeback rates,” Harrison says, adding that a service provider native to the restaurant’s POS or customer relationship management software can help a restaurant regulate risk.

What should a pizzeria do if it suspects a cyberattack?

While a proactive approach to cybersecurity is a restaurant operator’s most important cybersecurity step.

“You don’t want to be looking for buckets when your house is on fire,” Brady Harrison of Kount reminds.

Online criminals can be a clever bunch capable of hurdling even the most well-designed safeguards.

If a pizzeria suspects it has been compromised, Harrison suggests leaning on the expertise of providers to mitigate the attack’s damage. The restaurant’s ecommerce provider, for example, might have a baked-in solution or a plugin to an order management system.

Pizzerias should also have the ability to operate offline for a bit in “limp mode,” Forter’s Gunnar Peterson says. That way, the eatery can continue serving customers as opposed to shutting down the shop until a resolution arises, which compounds a cyber event’s negative impact.

Finally, restaurant leadership should alert local law enforcement as well as the eatery’s cyber insurance provider. A breach attorney, in particular, can provide critical assistance in helping a restaurant navigate a complex, unfamiliar problem.

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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Guide to the 2023 Best Pizza Lists

See who’s making Best Pizza Lists so far in 2024. We scoured the Internet in search of this year’s leading national best pizza lists. 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. As new best pizza lists publish, we’ll update this guide.

Check out who drew national attention for their pies 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 2023:

Pizza Today Names Pizzeria of the Year 2023

BREAKING: Pizza Today has named Modern Apizza in New Haven, Connecticut, the 2023 Pizzeria of the Year. Congrats to owner Bill Pustari, family and his amazing team! The New Haven Style pizza place is the no. 1 pizzeria in U.S. Read more about Modern Apizza and its place in pizza history.

Reader’s Digest names the Best Pizza in Every State

For this list, its editors say, “We’ve done the detective work to find the best pizza in every state, using a combination of local knowledge, sales figures, rave reviews, and simply following our noses.” The selection for each state includes details about the pizzeria and what it’s known for. While some selections follow other popular best pizza in the state lists, for states for like Florida, Steve’s Pizza made the cut and in Iowa, Great Plains Sauce & Dough Co. made the list. Check out the complete list of the Best Pizza in Every State by the Reader’s Digest.

Top 50 Pizzerias in the World Announced

Top 50 Pizza released its newest pizza list naming the Top 50 Pizzerias in the World. Two Italian pizzerias tied for first place: 10 Diego Vitagliano Pizzeria in Naples and IMasanielli – Francesco Martucci in Caserta. Una Pizza Napoletana in NYC placed 2nd on the list and the only American pizzeria to make the Top 10. Razza Pizza Artigianale in Jersey City, NJ, came in at No. 11. Portland, Oregon-based Ken’s Artisan at No. 18 and Tony’s Pizza Napoletana in San Francisco at No. 19 round out the other American pizzerias in the Top 20 Best Pizzerias in the World. Go to the complete Top 50 list. 

Yahoo releases its Top Black-Owned Pizza Spots Around the Country

Yahoo spotlights black entrepreneurs making their mark in the pizza industry. There are some familiar faces on their list of Top Black-Owned Pizza Spots Around the Country including Nashville-based Slim & Husky’s and Last Dragon Pizza in Queens. Also making the list are Down North Pizza in Philadelphia and Tank’s Pizza in San Antonio, Texas. Check out Yahoo’s Top Black-Owned Pizza Spots Around the Country.

The Washington Post names best pizza in America — region by region

The Washington Post just released its Best Pizza in America and the major daily is breaking it down region by region. This list was created based on experts, historians and pizza professionals and highlights all of the major pizza styles including New York, Chicago, Detroit, New Haven and Neapolitan. Check out The Washington Post’s best pizza picks.

Top 50 Pizza rates 50 Top Pizza USA 2023

Top 50 Pizza released its newest pizza list at the end of June. Top 50 Pizza debuted a few years ago and has built a reputation of having a solid best pizza list. The Italian Guide ranks American pizza and international pizza. There is even an awards ceremony held in Naples, Italy to recognize the winners and hand out special recognition like its Pizza Maker of the Year — Ferrarelle Award, which went to Dan Richer of Razza Pizza Artigianale in Jersey City, USA. Razza is a previous Pizza Today Pizzeria of the Year honoree.

Pepperoni Pizza, Razza, Jersey City, New Jersey

The Top 5 Pizzas in the U.S. from Top 50 Pizza include:

1. Una Pizza Napoletana – New York, New York
2. Razza Pizza Artigianale – Jersey City, NJ
3. Ken’s Artisan Pizza – Portland, OR
4. Tony’s Pizza Napoletana – San Francisco, CA
5. Pizzeria Bianco – Phoenix, AZ

Check out the 50 Top Pizza USA 2023 and other special award recipients.

Food & Wine names 28 of the Best Pizza Places in the U.S.

Hellboy, Paulie Gee’s, Brooklyn, NY

In June the epicurean magazine looked at 28 of the best pizzas in America. This list is highly concentrated on Neapolitan and artisanal pizza. You’ll notice a few newcomers on this best pizza lists like the San Francisco-based food truck Casey’s, alongside pizza royalty like Pizza Bianco in Phoenix, Pizzeria Mozza in L.A. and Paulie Gee’s in Brooklyn. Other New York spots made the list, like Sottocasa, Motorino, Di Fara and Keste.

Go to Food & Wine’s 28 of the Best Pizza Places in the U.S.

Yelp names its top pizza spots in the U.S. and Canada

Yelp’s list typically come up with pizzerias not listed on some of the other national lists. The reason is Yelp is using its reviews, ratings and algorithm to generate top pizza spots. What’s Yelp’s criteria? The review platform “identified businesses in the pizza category, then ranked those spots using a number of factors including the total volume and ratings of reviews.”

A few pizzerias making the Top 10 pizza spots are:

• 

  Park Street Pizza, Sugarcreek, Ohio

  Sapori Di 786 Degrees, Pasadena, California

• Zeneli Pizzeria & Cucina Napoletana, New Haven, Connecticut
• Park Street Pizza, Sugarcreek, Ohio
• Dixie Pizza Wagon, Hurricane, Utah
• Toni’s Detroit Style Pizza, Mount Pleasant, South Carolina

See who else made Yelp’s top pizza spots in the U.S. and Canada.

Taste Alas identifies 50 Most Popular Pizzas in the World

Taste Alas typically has an international focus with its pizza lists. This pizza list is fun because it’s outlining best pizza styles and sharing best places to try the pizza. Browsing the ranking, you’ll discover pizza styles you’ve never heard of. Several American pizza styles made the ranking.

A few of the highlights in the 50 Most Popular Pizzas include:

• St. Louis at No. 50
• Tomato Pie at No. 44
• Grandma Pie at No. 42

See how many other U.S. pizza styles made the list. But did any American pizza styles break into the Top 10? New York was the only pizzeria to make the Top 10. See where NY style ranked.

Go to the Taste Alas’ 50 Most Popular Pizzas in the World.

Big7 Enjoy Travel names The 50 Best Pizzas In The United States

This best pizza list is factoring in tourism. Pizzerias can see a bump in tourist traffic when it makes a list like Big7. While Big7 did not list its criteria for their pizza selections, its pizza list includes pizzerias not commonly seen on other major Top Pizza lists.

On The 50 Best Pizzas In The United States, you’ll find:

• Dough Trader, Spearfish, South Dakota
• Alley Cat – Manchester, New Hampshire
• D’Allesandro’s Pizza – Charleston, South Carolina
• Transfer Pizzeria Café – Milwaukee, Wisconsin
• MōMō Pizzeria & Ristorante – Lincoln, Nebraska
• Spark Pizza – Redmond, Washington

Our 2022 Pizzeria of the Year ranked No. 1 on Big7’s list. Congrats Tony’s Pizzeria Napoletana in San Francisco, California.

Find out more pizzerias around America that made the The 50 Best Pizzas In The United States.

Pizza Today names 25 Pizzerias to Watch

Saving the best for last! Pizza Today, known for our Top 100 Pizza Companies and Hot 100 Independent Pizzerias lists has embarked on a new way of recognizing pizzerias’ efforts with our Pizzerias to Watch list. Pizzerias to Watch feature looks at the total operation, from sales and employee programs to community outreach and marketing. We present to you 25 pizzerias to watch as they continue to thrive and grow.

Here are 8 pizzerias appearing on the 25 Pizzerias to Watch list:

• 

  Righteous Slice, Rexburg, ID

  Pizzeria Tascio, North Kansas City, MO

• Dempseys, Watertown, SD
• Righteous Slice, Rexburg, Idaho
• State of Mind, Los Altos, California
• Verde, Baltimore, MD
• Old Town Pizza, Auburn, CA
• Thunderbird Pies, Dallas, TX
• Wooden Paddle, Lemont, IL

Check out the 25 Pizzerias to Watch and read a Q&A with the owners.

How can my pizzeria make a best pizza list?

Want to learn more about how to get your pizzeria in the spotlight? We have a few how-to and advice articles to help you get listed:

National Best Pizza Lists: Making the List

How to get media coverage

Man on the Street: Press On

The post Guide to the 2023 National “Best Pizzas” Lists 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.

Mark these national pizza holidays, food holidays and other observances on your calendar

Updated for the 2024 Calendar Year. Everyone loves pizza. And fans love to celebrate their favorite food holidays. It’s a new year. Let’s mark all the pizza holidays. Sure, every day is pizza day for the pizzeria industry. Don’t miss the opportunity to connect with customers for some of the biggest pizza holidays, like Pizza Margherita, pepperoni, sausage, cheese and National Pizza Month.

Let’s look at 10 pizza days that you won’t want to miss:

February 9

National Pizza Day

It’s the day to celebrate America’s favorite food. National Pizza Day is the the biggest single day food holiday in the pizza industry. While for pizza pros, everyday is National Pizza Day, February 9 is an opportunity to showcase a pizzeria’s unique pizza in the local community.

March 14

National Pi Day

So it’s math, not food. The date commemorates the mathematical constant Pi (3.14). It has become synonymous for celebrating all things round, especially pizza. Piday.org explains the holiday: “Pi Day is celebrated on March 14th (3/14) around the world. Pi (Greek letter “?”) is the symbol used in mathematics to represent a constant — the ratio of the circumference of a circle to its diameter — which is approximately 3.14159.”

April 5

National Deep Dish Pizza Day

Chicago, this is your holiday, along with other areas that have adopted this thick pizza style. Chicago-style deep-dish pizza came into being in 1943 when two savvy entrepreneurs, Ike Sewell and Ric Riccardo, opened Pizzeria Uno on the corner of Wabash and Ohio.

May 17 (Third Friday)

National Pizza Party Day

“Ain’t no party like a pizza party ’cause a pizza party won’t stop.” Each year, this pizza holiday falls on the third Friday in May. Friday is the busiest day of the week for mopizza shops. Pizza is the perfect communal food for large groups and gatherings.Pizza parties are big revenue generators. Celebrate National Pizza Party Day with what else a pizza party.

 

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June 11

Pizza Margherita Day

June 11 marks the anniversary of the naming of the Pizza Margherita — in a letter from the Italian “Department of the Mouth” on behalf of Queen Margherita on June 11, 1889, presented the pie that bears her name. Today, the letter hangs inside Antica Pizzeria della Regina d’Italia in Napoli.

September 5

National Cheese Pizza Day

Celebrate the holy trinity of pizza: cheese, sauce and crust. It’s the basis to which all other pizzas are judged. The cheese pizza is a quintessential staple deserving of its own holiday. Pizzerias around the country demonstrate just how innovative and creative a cheese pizza can be on National Cheese Pizza Day.

September 20

National Pepperoni Pizza Day

The No. 1 pizza topping in America is deserving of its own day. Pepperoni has stood a top the most popular pizza toppings for decades. There are several pepperoni styles that give pizzas a different look from the standard round and cup and char pepperoni to large old world and cubed pepperoni. National Pepperoni Pizza Day gives the favorite topping a moment to shine.

October

National Pizza Month

Pizza Today’s founder Gerry Durnell created the National Pizza Month observance in 1984 to mark the debut of the first issue of Pizza Today magazine. The U.S. Congress officially designated October as National Pizza Month in 1987.

October 11

National Sausage Pizza Day

In a few areas like Chicago, sausage vies for No. 1 pizza topping honors. Fans are passionate about their sausage pies. Give them their special day. Whether made in house and pinched on pizza or premade scattered around a pizza, sausage is a staple and is celebrate every October 11 on National Sausage Pizza Day.

October 25

World Pizza Makers Day

We wouldn’t have America’s favorite food with the passionate pizzaioli who strive to make the best pizzas. Thank pizza makers everyday!

(BONUS) November 12

National Pizza with the Works except Anchovies Day

Other pizzas get their day, so should the works, deluxe, supreme, kitchen sink or whatever you call it.

Pizza is always a reason to celebrate. Share your pizza holiday love on social media and create unique hashtags for the occasion, as well as the main holiday tags.

Food Holidays You Should Have on Your Radar

Pizza holidays aren’t the only days to celebrate. Almost everything on your menu has a special day! Check out the updated Pizzeria’s Guide to Food Holidays to find occasions, like National Flour Month, National Drink Wine Day, National Gluten Free Day, National Meatball Day, National Italian Food Day, Repeal of Prohibition Day or National Garlic Month. Explore a list of food holidays by month.

January

8 — National Gluten Free Day (Second Monday)

2o — National Cheese Lovers Day

February

13 — National Italian Food Day

18 — National Drink Wine Day

March

Women’s Pizza Month

9 — National Meatball Day

10 — National Ranch Dressing Day

20 — National Ravioli Day

April 

7 — National Beer Day

19 — National Garlic Day

May

16-22 — American Craft Beer Week

16 — National Barbecue Day

25 — National Wine Day

June

4 — National Cheese Day

27 — National Onion Day

July

29 — National Lasagna Day

29 — National Chicken Wing Day

August

20 — National Bacon Lovers Day

September

National Italian Cheese Month

National Mushroom Month

October

14 — National Dessert Day

15 — National Mushroom Day

17 — National Pasta Day

November

3 — National Sandwich Day

December 

4 — National Cookie Day

5 — Repeal of Prohibition Day

The post 10 Can’t Miss Pizza Holidays 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.

A look at this year’s pizza trends, pizza industry statistics and analysis

Welcome to our second annual Pizzeria Industry Trends Report presented by Pizza Today. We provide you, pizzeria operators and pizza professional, with a gauge of vital pizzeria insights, issues and trends backed by your most trusted pizza industry source, Pizza Today.  This is also a critical resource for industry partners and others who want to gain insights on current pizza industry trends. We surveyed 748 pizzeria owners from across the country to see what’s happening in America’s pizzerias. We combed through surveys, national reports and key industry indicators to bring you the 2024 Pizza Industry Trends Report.

Special thanks to the 2024 Pizza Industry Trends Report Sponsors:

Table of Contents — 2024 Pizza Industry Trends Report

• 2024 Pizza Industry Key Findings
  • What’s Important to the Independent Pizzeria Operator?
  • Current Independent Pizzeria Market Trends
  • Pizza Concepts & Sales — Keeping it Casual
  • Current Pizza Industry Revenue Streams Changes
• Pizzeria Labor Trends — The Employee Conundrum
• Current Pizzeria Menu Trends
  • 2024 Pizza Style Trends
  • America’s Top 10 Pizza Styles
  • Pizza Styles on the Rise
  • Detroit is Still on Top as Trending Pizza Style
  • 2024 Pizza Toppings Trends
  • Top 10 Pizza Toppings in the U.S.
  • Hot Pizza Toppings to Watch
  • Pizza Cheese Trends — Cheese Please!
  • Specialty/Dietary Pizza Options
  • Pizza Toppings on Their Way Out
  • Regional Pizzeria Trends Breakdown
  • Best-Selling Non-pizza Items
• Pizzeria Marketing Trends 2024
  • 2024 Restaurant Marketing Trends to Watch
  • Where are pizzerias putting their advertising dollars?
  • Pizzeria Social Media Trends 2024
• Pizza Restaurant Technology Trends
• Pizzeria Equipment Buying Trends
• Pizzeria Industry 2024 Outlook: A Look Forward
  • Business Priorities
  • Eyes on Adding Units
  • Renovations on the Horizon
  • 2024 Looks Cautiously Optimistic

2024 Pizza Industry Trends Report Sponsors:

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2024 Pizza Industry Key Findings — Top Pizza Trends

After producing our first State of the Pizza Industry report in 2023, we knew the key this year would be not so much in the data, but in how it has changed (or not) in the last 12 months. The ability to compare makes it easier to identify and analyze trends, which is the primary consideration now that we have two years’ worth of extensive metrics.

Some key findings and takeaways that jumped out the most when filtering through the data delivered in this year’s operator survey came top of mind when we ran the numbers through AI to find out what is most trending. The results:

• Online ordering’s increase is not slowing. Its importance to the industry is paramount.
• Quality remains king. Operators continue to say the quality of the ingredients they use remains the driving factor in their ability to retain customers.
• Style variety matters. The trend of offering different styles of pizza is not slowing. Customers are now expecting it.
• Plant-based and Vegan demand remains. Operators continue ramping up their efforts to provide these options to consumers.
• Labor Woes. The pandemic may be over, but the labor pool has not gotten much deeper from last year, according to pizzeria owners.
• Automation. Operators are seeking ways to streamline operations to battle the lack of labor and to meet consumer expectations.
• Staying Social. Marketing via the various social media channels remains a critical opportunity, and sometimes a challenge, for pizzeria owners.

We uncovered many more trends, so this is just a topline overview of some prominent recurring responses in our survey data. Read on to dive deeper into what we’ve spent the last several months crunching and compiling!

What’s Important to the Independent Pizzeria Operator?

The pizzeria market as a whole is poised to continue its growth over the next few years. North America’s pizza market is set to grow by 6.11% and $51.38 billion, according to Technavio’s Pizza Market by Type and Geography – Forecast and Analysis 2022-2026. How big of an impact does the Independent Pizzeria Market have on those figures? Estimates vary widely from 40% to 60% represent independent pizzerias. Pizza Today classifies independent pizzerias as pizzerias not under a franchise or license agreement with nine or fewer units. The Indie Pizza Market is thriving in the U.S. post-pandemic. But, today’s independent operations are also facing many unprecedented hurdles. Let’s take a deeper look at the independent pizzeria market.

More independent operators completed our survey than the previous year. Of the 748 responses, 606 were independent operators. Amongst independent operation respondents surveyed, 73 percent of the pizzerias were single unit, while the remaining 27 percent operated two to nine units, which is the same unit breakdown as last year.

Current Independent Pizzeria Market Trends

Independents are finding optimism and challenges when we asked them what they see as the biggest pizza industry trends. While AI found the big picture ideas above, analyzing the independent market responses reflect what’s happening in American smaller pizzerias.

Costs and inflation are impacting the small pizzerias. This will require operators to continue to find cost savings and additional revenue sources in the coming year.

Operators are better equipped to tackle food costs. While costs soar, independents have been laser focused on reigning in food costs and it shows. We are seeing an encouraging increase in the number of respondents maintaining a 22% or less food cost and less operations teetering over that pivotal 30% mark.

Emphasize customer satisfaction. It’s more important than ever to find ways to keep customers happy, especially in a digital interface, whether that be your online ordering system or third-party delivery.

Innovation and technology are in reach of single-unit operators. As customers depend on technology for daily interactions, independents are meeting the demand by installing and upgrading systems. But, they are not stopping there, operators are continuing to upgrade their operating systems and equipment for efficiency and effectiveness and to ease labor issues.

Independents are leading the charge in menu creativity. They are rolling out new pizza styles and pizza topping combinations that are being noticed by major chains.

Independents are looking for sustainability and local sourcing. Each year we are seeing indies increasingly doing their part to create more sustainable businesses. A major factor is access to local products and pricing of eco-friendly products being more available to the singe-unit operator.

Casual dining dominates independents. While fast casual and counter service are trending, the bread and butter of the indie market is sit-down casual dining.

Indies need to explore new revenue streams. Offering catering, third-party delivery, merchandise, mobile units and beer and liquor are all up this year.

Look to events for additional revenue. We are seeing some upward momentum in room/facility rentals, fee-based special events and classes and entertainment on premise.

Pizza Concepts & Sales — Keeping it Casual

What’s in a concept? Apparently, everything. 90.31 percent of our survey respondents were independent pizzerias with 9 or fewer stores. When we asked them to define their concept type, 38.3 percent selected casual dining. Another 30.25 percent opted for fast-casual.

Meanwhile, 16.54% say they offer carryout and delivery only. We found that particularly interesting as that was the same number as in last year’s survey. Yet last year, the casual concepts totaled 72.4% compared to 68.55% this year. So, where’s the difference?

A surge in Quick Serve is where the numbers point us as compared to 2022. As consumers continue to lead busier and busier lives, convenience trumps experience.

Current Pizza Industry Revenue Streams Changes

With that in mind, do we see any changes in revenue streams as compared to the prior 12 months? Let’s dive into it.

In 2022, pizzeria owners told us a diversification of their revenue streams were essential to their businesses. Catering, food trucks, alcohol delivery and adding grocery items were the top responses. Fast forward to this year’s data and while those streams remain important, we see that catering, beer and liquor to go and market/grocery items have slightly dipped (less than two percent each), while third-party delivery (38.75% are deploying it) is slightly growing. The biggest growth witnessed in the last year, however, comes as a result of more pizzerias returning to a dine-in focus: 15.5% say room/facility rentals for large groups or parties fueled important revenue in the past year.

Speaking of third-party delivery, where do we as an industry now stand on what has often been a divisive subject?

In 2022, income from third-party delivery was a driver for 37.2 percent of respondents. This year, that number increased very slightly to 38.75%. However, the numbers show third-party sales are becoming a larger part of the overall revenue puzzle. In 2022, 18.5% of our respondents said third-party sales accounted for more than 11% of their total overall sales. This year? That number is up to 22.45% of respondents. So, while roughly the same number of pizzerias are partnering with third-party delivery companies, there is a nearly 4% boost overall in how much third-party is impacting the bottom line.

Can the same be said of online ordering? In a nutshell, yes.

• In 2022, 26.4% said they did not offer online ordering. That number is now down to 23.4%.
• In 2022, 14.6% said that online ordering accounted for 18-27% of their overall sales. This year, 17.66% gave that answer. Online ordering continues to drive significant revenue in the industry, and it appears to still be steadily and consistently growing.

2024 Pizza Industry Trends Report Sponsors:

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Pizzeria Labor Trends — The Employee Conundrum

Labor is not only a significant expense, but a most-oft listed headache amongst pizzeria owners. In last year’s survey we discovered that overall outlook was improving. Did that optimism come to fruition?

Not really.

Statistically speaking, the number of employees pizzerias have in 2023 vs. 2022 remains virtually unchanged. 38.3% have 10 or fewer employees as compared to 37.9% last year. However, labor costs are on the rise: last year 26% of operations carried a labor cost between 29-35%. Now, 28.33% tell us their labor cost falls into that range, while an additional 10.1% of respondents say their labor cost is above 35%.

13.54% of survey respondents say they have increased employee pay by 12 or more percent. Additionally, 19.67 percent of respondents say they have increased employee wages by 7-11%.

2024 Pizza Industry Trends Report Sponsors:

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Current Pizzeria Menu Trends

To stay up to date on the latest pizzeria menu trends, we examined what’s hot on pizzeria 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.

First and foremost, our respondents know pizza! Nearly 80% of survey respondents shared that 55% or more of their total sales came from pizza sales and 41% said 80% or more were pizza sales.

Now, let’s dive into some menu category trends, including pizza styles, pizza toppings, and other menu items.

2024 Pizza Style Trends

Offering multiple pizza styles continues to dominate the pizza market with over 68% of our respondents offering more than one pizza style. That is up 4% over last year.

America’s Top 10 Pizza Styles

New York continues to be the No. 1 Pizza Style in America. There has been movement in pizza styles offered at pizzerias in the U.S. Comparing our responses from last year, Neapolitan moved up one spot to No. 5 and Chicago Thin fell two places to No. 6. NEOpolitan entered the Top 10 for the first time tying with Chicago Thick. Here are the Top 10 Pizza Styles in America:

1. New York
2. Traditional American
3. Sicilian
4. Deep Dish
5. Neapolitan
6. Chicago Thin
7. Detroit
8. Grandma
9. California/American Artisan
10. Chicago Thick and NEOpolitan (Tie)

More than 15% of our respondents indicated that they offered a style other than the 25 listed styles. Some common style themes among the respondents that selected other include blending two pizza styles, non-recognized local/regional styles, gluten-free, cauliflower crust and stuffed crusts.

Pizza Styles on the Rise

It’s challenging to predict which pizza style will be the year’s trending pizza style. So, we asked our operators if they intend to add a pizza style in the coming year, what style will they add. The responses were a bit different than last year.

Detroit is Still on Top as Trending Pizza Style

Detroit Style Pizza is proving it has staying power as the hot pizza style to add. A mover and shaker is New York-style pizza making its debut in the Top 5 Pizza Styles to add. Pushed out of the Top 5 by a paper-thin margin is Roman style. Here are the Top 5 Pizza Style trending this year:

1. Detroit
2. Grandma and Deep Dish (Tie)
3. Sicilian
4. New York
5. Chicago Thin

Are you looking to add Detroit-style pizza? We’ve put together a complete guide on Detroit pizza including characteristics of Detroit pizza, its history, tips on making Detroit style pizza, Detroit pizzerias to look at, and Detroit style pizza recipes and tutorials. Check out our Detroit Style Pizza: A Guide to Detroit Pizza.

Want to test one of the five Trending Pizza Styles?

We’ve created a guide with dough recipes and dough formula with tips from some the best pizza masters and dough experts in the U.S., including Tony Gemignani, Laura Meyer, Anthony Falco, Derek Sanchez, Jeff Smokevitch, John Arena and the late Dough Doctor Tom Lehmann. Go to Dough Recipes for Top Trending Pizza Styles and start testing a new pizza style in your kitchen.

2024 Pizza Toppings Trends

Pizza Topping preferences can very region by region. But first let’s see which pizza toppings are the most popular nationally. This year’s 20 most popular pizza toppings offer by pizzerias in America are:

Top 10 Pizza Toppings in the U.S.:

1. Pepperoni
2. Sausage
3. Mushroom
4. Extra Cheese
5. Bacon
6. Chicken
7. Onion
8. Red/Green Bell Pepper
9. Ham
10. Black Olives

Let’s round out the Top 20 Pizza Toppings in America:

11. Meatballs
12. Canadian Bacon
13. Jalapenos
14. Pineapple
15. Beef
16. Basil
17. Banana Peppers
18. Fresh garlic
19. Tomatoes
20. Spinach

Hot Pizza Toppings to Watch

Popular pizza toppings can vary by pizzeria. So, we asked operators what pizza toppings they have introduced in the past 12 months to get a gauge on what’s hot with pizza toppings.

We found toppings that are new to pizzeria menus include:

• Going with a different pepperoni style like cup and char or old world
• Vegan meat and cheese alternatives
• Sweet toppings including hot honey, fig jam and maple syrup.
• Cup and char sausage, as well as Italian sausage
• Caramelized and Pickled Veggies
• Sweet and hot pepper varieties, including jalapeños, cherry peppers, and pasilla peppers
• Mexican-inspired meats like Birria, chorizo and carne asada
• BBQ pork, chicken and brisket

Executive Editor Denise Greer’s 2024 Topping Picks

In addition to our operator survey, Executive Editor Denise Greer monitors topping trends in America. Her picks include mortadella, corn and smoked salmon. See what other toppings made the list.

Pizza Cheese Trends — Cheese Please!

Part of the holy trinity of pizza, cheese is an area of evolution. Operators are constantly looking for ways to make their pizza stand out from competitors and cheese is a big wow factor. The biggest take away from cheeses added is blending cheeses.

Among the new toppings operators look to add, new cheeses are hot. Here are some new cheese additions:

• Ricotta
• Cheddar
• Fresh Mozzarella
• Goat Cheese
• Parmigiano Crema
• Cojita Cheese
• Scamorza
• Vegan Cheese
• Blue Cheese
• Feta

Specialty/Dietary Pizza Options

Offering dietary and specialty pizza options have been critical for diners as parties choose restaurants that can meet the needs of every person in their group. We asked operators of the dietary/specialty pizza options, which they offer in their pizzeria. Here is the breakdown:

• Vegetarian — 82%
• Vegan/Plant-based Alternatives — 30%
• Dairy-free — over 29%
• Gluten-free crust — over 65%
• Cauliflower crust — 39%

Pizza Toppings on Their Way Out

The biggest takeaway from our operator survey on toppings to remove from the list is that the majority are not removing any pizza toppings at all. Of the respondents who indicated they have removed toppings, those items include: beef, black olives, vegan meat and cheese alternatives, artichokes and shrimp.

Pizza Toppings on the Horizon

Pizza makers and operators are constantly testing new pizza combinations. In our survey, we wanted to know what toppings are in research and development. This year, the creativity in pizza kitchens is high. Here are some common themes among operators who are experimenting with pizza toppings at their shop:

Meat is king! They are working with meat toppings out of the norm from pork belly and smoked brisket to prosciutto and cup and char sausage.

Find the right plant-based toppings. Pizzerias are looking for the best plant-based products that work for their vegan and meat- and dairy-free customers.

More shops are incorporating hot honey. Hot pepper-infused honey came on the scene years ago. But hot honey is still being added to menus across the country.

Play with unique and creative toppings. While some may be seasonal, unique pizza toppings are finding their way onto menus, from more exotic mushrooms like shiitake to persimmons, waffles and even octopus. Others include smoked Kalamata olives, sweet drop peppers, curry sauce, lemons and pecans.

Look to International flavors. Mexican, Cuban, Indian and other Asian specialties inspired pizzas are wowing culinary explorers at pizzerias.

New this Year – Regional Pizzeria Trends Breakdown

With so many responses from pizzeria operators, we’re able to look at what’s happening regionally in the Pizza Industry. The regions are broken down as follows:

Regional Key

Northeast Region – including New England (Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont) and the Middle Atlantic (New Jersey, New York, and Pennsylvania)

Midwest Region — including East North Central (Illinois, Indiana, Michigan, Ohio, and Wisconsin) and West North Central (Iowa, Kansas, Minnesota, Missouri, Nebraska, North Dakota, and South Dakota)

South Region — including South Atlantic (Delaware, Florida, Georgia, Maryland, North Carolina, South Carolina, Virginia, Washington, D.C., and West Virginia); East South Central (Alabama, Kentucky, Mississippi, and Tennessee) and West South Central (Arkansas, Louisiana, Oklahoma, and Texas)

West Region — including Mountain (Arizona, Colorado, Idaho, Montana, Nevada, New Mexico, Utah, and Wyoming) and Pacific (Alaska, California, Hawaii, Oregon, and Washington)

Northeastern U.S. Pizza Trends

What Pizza Styles are hot in the Northeast?

The Top 5 Pizza Styles in Pizzerias in the Northeast are:

1. New York Style
2. Sicilian
3. Traditional America
4. Neapolitan
5. Grandma

The national Top 5 Pizza Toppings hold strong in the Northeast at:

1. Pepperoni
2. Sausage
3. Mushroom
4. Extra cheese
5. Bacon

But as we move into the Top 10, meatballs and banana pepper prove to be more popular in the Northeast than nationally.

1. Chicken
2. Onion
3. Red/Green pepper
4. Meatballs
5. Banana Peppers

Here is a quick glance at some toppings that pizzerias in the Northeast are testing: cup and char pepperoni, nduja, apples, vegan toppings and shredded pork.

Midwest U.S. Pizza Trends

What Pizza Styles are hot in the Midwest?

The Top 5 Pizza Styles in Pizzerias in the Midwest are:

1. Traditional America
2. Chicago Thin
3. New York Style
4. Deep Dish
5. Detroit

The national Top 5 pizza toppings didn’t hold as Extra Cheese fell out in favor of onion. The Top 5 Pizza Toppings in the Midwest are:

1. Pepperoni
2. Sausage
3. Mushroom
4. Bacon
5. Onion

Here is a quick glance at some toppings that pizzerias in the Midwest are testing: cup and char sausage, chorizo, mortadella, plant-based alternatives, fried chicken, BBQ meats and pickled vegetables.

Southern U.S. Pizza Trends

What Pizza Styles are hot in the South?

The Top 5 Pizza Styles in Pizzerias in the South are:

1. New York Style
2. Traditional America
3. Sicilian
4. Deep Dish
5. Neapolitan

The national Top 5 Pizza Toppings hold strong in the South at:

1. Pepperoni
2. Sausage
3. Mushroom
4. Extra cheese
5. Bacon

But the rest of the Top 10 stray away from the national list. Beef moves into the Top 10. Here are standings:

1. Onion
2. Chicken
3. Red/Green pepper
4. Beef
5. Ham

Here is a quick glance at some toppings that pizzerias in the South are testing: short ribs, plant-based alternatives, crab and kielbasa.

Western U.S. Pizza Trends

What Pizza Styles are hot in the West?

The West favors California over Deep Dish compared to the national list. The Top 5 Pizza Styles in Pizzerias in the West are:

1. New York Style
2. Traditional America
3. California/American Artisan
4. Sicilian
5. Neapolitan

There is some shakeup in the West’s Top 5 Pizza Toppings with chicken entering the list. The West’s Top 5 are:

1. Pepperoni
2. Sausage
3. Mushroom
4. Chicken
5. Bacon

The rest of the Top 10 stray away from the national list with pineapple and jalapeno moving into the Top 10. Here are standings:

1. Extra cheese
2. Black Olives
3. Onion
4. Jalapenos
5. Pineapple

Here is a quick glance at some toppings that pizzerias in the West are testing: pickled jalapeno, salmon, Hatch green chilies, kale, potato, lemon and figs.

Rounding Out a Pizzeria Menu

While some pizzerias keep their menus tight, sticking with pizza only, many others offer a diverse menu of appetizers, salads, sandwiches, entrees and desserts. What’s working on menus at pizzerias?

Best-Selling Non-pizza Items are:

We asked operators what their top-selling non-pizza items were and there are several common items among pizzerias. They include:

Wings. Wings remain hot on menus whether traditional Buffalo style, dry rub or sauced with unique flavors. One piece of advice, offer some heat options.

Salads. Healthy, cold salads pair well with hot and filling pizza. Salads range from a simple wedge to Caesar and seasonal harvest salads.

Pastas. Offerings tend to favor classic Italian entrees.

Garlic Knots/Breadsticks/Garlic Bread. These low-cost apps are winners and use leftover pizza dough.

13 Pizzeria Menu Trends from the Pizza Industry Trends Report

Executive Editor Denise Greer outlines Pizzeria Menu Trends from the Pizza Industry Trends Report. Explore Pizza and Pizza Toppings Trends, popular entrees, hot appetizers, alternative pizza crusts.

Explore 13 Pizzeria Menu Trends from the Pizza Industry Trends Report.

2024 Pizza Industry Trends Report Sponsors:

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Pizzeria Marketing Trends 2024

Marketing trends in many markets fluctuate depending on what’s hot a particular year. The pizza industry takes a steadier approach to marketing. We do not see huge changes from year to year. But there are several indicators that are showing changes from last year.

First, let’s examine budgets. More pizzerias are devoting at least 1% of their overall budget to marketing at 87%, up 4% over last year. Approximately 42 percent dedicating one to two percent, and 28 percent of our survey respondents budgeting three to four percent.

2024 Restaurant Marketing Trends to Watch

We’ve scoured dozens and dozens of 2024 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 2024:

1. Online ordering is more valuable than just order taking. It is a marketing tool to increase check averages and frequency.
2. A strong social presence will dominate campaigns. Restaurants will continue to pour energies and budgets towards social strategies with an emphasis on short-form video, influencer campaigns and social commerce.
3. AI has hit the small-business markets. Artificial Intelligence and Machine Learning are being used to optimize the effectiveness of marketing campaigns.
4. Customer data is ever more vital to growth. Use customer data more personally, as well as protect that data.
5. Cause marketing never goes out of style. Hone in on the organizations that are important to you and fit your overall brand.
6. Go hyper local with your social influencer and media campaigns. While everyone loves national exposure, go after local for a high return.
7. Voice Search taps into your search engine optimization (SEO) ranking when users prompt “Hey, Siri”, “Hey Alexa” or “Hey Google” with local pizza questions.
8. Claiming and interacting with Review Sites will be critical to your online presence.
9. Giving customers free WiFi access allows you to capture customer data.
10. Optimize or upgrade those loyalty programs. A good loyalty program will have a huge ROI.

Where are pizzerias putting their advertising dollars?

In our extensive survey, we asked operators where they are devoting their advertising budgets. Here is a look at that breakdown:

Pizzeria Social Media Trends 2024

Over 93 percent of American pizzerias promote their businesses through Facebook, followed by Instagram (71%). X (24%) and TikTok (20%). Facebook and TikTok are up 5% from last year. When asked which social channel provides the best ROI, Facebook led at 67 percent and Instagram followed at 26 percent.

Takeaways from social movers and shakers 20024:

• Facebook still dominates the pizza industry’s social space.
• Instagram and X formerly Twitter have steady usage in the industry.
• Both TikTok and YouTube are on the rise.
• Recently launched Threads has almost zero presence in the industry.

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Pizza Restaurant Technology Trends — Tech Nation

Technology is driving development in pizzerias like never before. We asked pizzeria owners “Which of the following new technology and equipment did you invest in over the past 12 months?” Here were the answers:

• Point of Sale Systems — 35.85%
• Online Ordering Technology — 24.91%
• Contactless Payment — 15.47%
• Phone Systems — 15.09%
• Loyalty Systems — 14.34%
• Ordering Apps — 9.81%
• Tablets for Servers — 7.92%
• Digital Menu Boards — 7.17%
• Text Ordering 4.91%
• Order Kiosks — 2.64%
• Artificial Intelligence Voice or Chat — 2.26%

A whopping 36.23 percent said they did not invest in any new tech equipment in the past year.

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Pizzeria Equipment Buying Trends — Equipment Breakdown

What about general restaurant equipment? We asked our respondents “What equipment do you plan to purchase in the next 12 months?” Here were the results:

• Refrigeration: 46.83%
• Oven: 35.71%
• Prep Tables: 29.37%
• Freezers: 23.8%
• Ice Machines 19.05%
• Fryers: 18.25%
• Mixers: 15.87%
• Dishwashers: 15.08%
• Food Holding/Warming Equipment: 10.32%
• Dividers: 9.52%
• Rounders: 5.56%
• Display Cabinets: 8.79%
• Press or Sheeters: 8.73%
• Cheese Shredders: 8.71%

That’s good news for equipment and supplies manufacturers who are counting on pizzerias to buy in the next year. It should make for a busy Pizza Expo 2024!

2024 Pizza Industry Trends Report Sponsors:

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Pizzeria Industry 2024 Outlook: A Look Forward

As we move into a new year, some of the same concerns will remain paramount in the pizzeria market. In the coming year, operators will need to control costs as much as possible, add/increase revenue sources to offset higher labor and operating costs, raise prices when it makes sense and apply new approaches to find and retain employees.

Optimism is abound when it comes to sales growth, nearly 65 percent of operators surveyed expect their gross annual sales to be up in the next 12 months with 44 percent of respondents expecting sales to be up by 5% or more. With costs food, labor and operating costs continuing to climb, operators are less optimistic about their profit margins with over 53 percent of Independent respondents expecting profit margins to be flat or down.

Business Priorities

We asked operators to select their top three business concerns for the coming year. The top three align with last year’s priorities and include:

1. Grow sales
2. Maintain current business
3. Add employees

There is a big shift in the top six priorities with adding revenue streams moved up in priorities and community involvement entering the top six priorities. They are:

4. Add new revenue stream(s)
5. Sustainability
6. More community involvement

Eyes on Adding Units

As we analyze the independent market, some operators are looking to expand. Over 30% of independent operators surveyed look to add at least one new unit to their business in the coming year.

Renovations on the Horizon

A major cost for pizza operations are renovations. According to our survey, 41% of operations last renovated their business before the pandemic or never. Nearly 34% of independent operators indicated they plan to renovate their business in the next 24 months. The top six areas where they plan to focus their efforts are:

1. Paint
2. Décor
3. New flooring
4. New furnishing
5. Lighting
6. Kitchen/Back of House Configuration

2024 Looks Cautiously Optimistic

When we asked our independent pizzeria operators how they would describe the outlook of the pizzeria industry over the next 12-18 months, we see over a majority were optimistic at 66%.

The 2024 Pizza Industry Trends Report has revealed what’s happening in America’s pizzerias. Use our findings to identify areas to grow and improve your pizza business. The report delved into specific trends for independent pizzeria operators, highlighting their focus on cost savings, customer satisfaction, and menu innovation. Additionally, regional variations in pizza styles and toppings are explored, providing insights into the diverse preferences across different parts of the United States. Examine these key findings to explore your menu and strategies in the coming year.

About the Survey

From August 2023 through mid-September 2023, Pizza Today conducted an extensive survey of its readership with over 60 questions, taking participants between eight to 10 minutes to completed. The survey included pizzeria profile questions and was divided into various topics impacting American pizzerias. 748 operators participated in the survey. Of those respondents, 606 were independent pizzeria operators with nine or fewer locations. Respondents represented pizzerias across the United States.

The 2024 Pizza Industry Trends Report was produced by Pizza Today with analysis and coordination by Executive Editor Denise Greer and Editor In Chief Jeremy White. Layout, Photography and Art coordination by Senior Art Director Josh Keown.

2024 Pizza Industry Trends Report Sponsors:

The post 2024 Pizza Industry Trends Report appeared first on Pizza Today.

Andrew Bellucci: memoriam and a call to action

According to the Center for Disease Control and Prevention, heart disease is the leading cause of death for men, women, and people of most racial and ethnic groups in the United States. High blood pressure, high blood cholesterol and smoking are key risk factors for heart disease. Several other medical conditions and lifestyle choices can also put people at a higher risk for heart disease, including: diabetes; overweight and obesity; unhealthy diet; physical inactivity; excessive alcohol use.

I first became aware of skilled pizza maker Andrew Bellucci during the pandemic while living in Japan, my home for the past 13 years. Even though I was born-and-bred in Brooklyn, he was never on my pizza radar. For me, in the pre-internet days, my pizzeria circle was very close to home: Trio Pizzeria on Avenue U; Bella Donna and Armando’s on Kings Highway, and if someone was driving, an excursion to L&B Spumoni Gardens. Even Difara was in a neighborhood far, far away. Lombardi’s in Manhattan was another world entirely.

When I came across the film Untitled Pizza Movie I was immediately hooked. In lock-down with a wife and two young kids, the prospect of a multi-part film about pizza sounded like salvation. There was no indication how watching the movie would be an emotional and exhausting experience. Being exposed to Andrew Bellucci’s craftsmanship and dedication and personal drama was captivating. I immediately reached out to him on Instagram, never imagining he would respond.

Of course, he responded. He was humble and open and brimming with gratitude for another chance to do what he loved. I followed his journey to open his restaurant and the resulting challenges. Andrew seemed like a person who followed his heart. The fact that he finally found a partner who understood his beautiful pizza obsessiveness, gave him the theater to perform his culinary magic, and kept him protected was a godsend.  When I read the news of him dying I was profoundly impacted. Like the majority of people reading this, I never had the chance to eat a pizza he made. I never met him in person. But watching his passion and joy on social media was an inspiring gift. It felt particularly cruel that he was struck down in the midst of his ascension into the pantheon of pizzaiolos. But as I thought about it, looking at the poetic way he took his last breaths making his beloved clam pizza, I had another feeling. He died looking to the future, feeling hopeful and without regrets. He was doing what he loved and was recognized by those he cared about. Absolutely, too soon. But he left on a high note.

Andrew Bellucci’s passing also has me thinking about mortality. How do you stick around longer to keep exploring your craft and enjoy your life?

Being a pizza maker brings health risks that are unfortunately too easy to push out of your mind until it is too late. On your feet for hours and hours every day. Heavy lifting and repetitive motion. A diet that finds itself at the fattier end of the food pyramid. Smoking is not uncommon. A few drinks to wind down every night. And, oh yeah, the stress of making the business succeed. It makes Dom DeMarco’s 85 years seem like the outlier and Andrew Bellucci’s early demise more the norm.

Yet there are people in our midst who exemplify the idea that you can be a master of your craft while maintaining a healthy body and mind.

John Arena is universally viewed as one of the greats of the pizza game: delicious pizza; financial success; longevity in the business. There are not many who can match his achievements. When you add John’s openness, mentorship and support for the community, he is unparalleled.

“I began my professional career in pizza in 1967,” he says. :”Let’s face it- Pizza was largely a boy’s club, comprised of Italian immigrants and their sons.  If you wanted to be known as “a good pie man” (the highest compliment), complaining or even suggesting that you were tired was out of the question. Taking a ‘mental health’ or personal day would have been a sign of weakness that was simply not considered.

“My earliest role model for pizza and everything else was my father. He was NOT typical of his generation. First of all, he never smoked, he drank just an occasional glass of wine, watched his diet, took time every night to relax with his family and to read and continue learning and adapting. The result is that my Dad at 94 years old is still active, healthy, and sharp.”

Rob Cervino, by any assessment, is a striver and overachiever. He is a leading producer and teacher in a rising pizza style in the US at his Taglio Pizza. He put himself out there on national television on CHOPPED, not only showcasing his pizza-making talents under intense pressure, but winning the day.

“I have so many friends in the pizza world, and unfortunately, I would say 90 percent are morbidly obese, overweight,” he says. “I myself was super overweight when I first opened. I got all the way to 260 pounds. I’m 5 foot 11 inches. So, I was a big boy. And my whole life I struggled with my weight, but I always kind of kept it off because I really wasn’t in the pizzeria scene as much as I was…once I opened my pizzeria, it was just a constant; that was just my lifestyle. And that’s the problem; our lifestyle revolves around eating good food. And unfortunately, and fortunately, the food that we make is not the healthiest…bread and cheese with very little greenery, very little lean proteins. It is not sustainable for the average person. And that’s why when you walk around these pizza expos, these guys unfortunately, they’re huge.”

Dr. Ethan Weiss is a cardiologist specializing in acute-care cardiology, coronary artery disease and general cardiology at University of California, San Francisco and a biotech executive. He is intimately aware of the issues and challenges of maintaining a healthy heart.

“I like to focus on things that are modifiable,” he says. “The most important modifiable risk factor remains cigarette smoking…I think the education around … smoking has been tremendous here in the United States. And I think it …largely accounts for the trends we’ve seen in the reduction of cardiovascular diseases. I think that’s one of the biggest — if not the biggest — single impact is the public health effort on getting people to not smoke as much.

I think it’s probably the single biggest modifiable risk factor.

The next things he believes people need to take special care of is their blood pressure and cholesterol level.

“There are three things: are you aware that you should be controlling your blood pressure and cholesterol level; are you trying to control it; and are you actually controlling it?,” he explains. “There’s a strong evidence basis that modifying the risk factor leads to a reduction in risk, which is what we really care about.”

Rob shared, for the first time, his very personal story:

“I went to my doctor for my yearly physical. I was I think 33. I just had a son. My doctor’s like, ‘your blood pressure’s through the roof. Your cholesterol’s up there. You’re a young guy. You just had a kid. You need to do something drastic,’” says Rob. “And he made me go see a weight loss specialist doctor. To which that doctor was like, listen, in the business you’re in, I’ve seen a million times; you need to something drastic.”

Rob went for gastric sleeve surgery, reducing his stomach size by 80 percent. He amazingly lost 70 pounds but now it is up to him to lead a healthy life and not regain the weight.

“I don’t really talk about my surgery a lot to a lot of people… I never really felt comfortable talking about it, only to like my close friends and family. But I think that if some of these pizza guys knew that there was someone out there in their circle that did this for myself, for my son, for my future, to be healthier. I think there are options out there. Because sometimes when you’re heavy the way these guys are, that’s a steep hill to climb, to lose that weight. It’s not easy especially you’re surrounded by pizza all day. But I am noticing a big problem. A big problem. It’s a struggle every day to keep the weight off.

“I fear for a lot of these guys lives because I think that sooner or later we’re going to start seeing these guys, unfortunately, pass away from their lifestyle.”

Unsurprisingly, exercise is a key component to better physical and mental health.

Dr. Weiss adds: “I think the hard part is getting started. Once you start, it’s easier. It starts with making time for it. You have to make it a priority…but make sure it’s something that you enjoy doing. If you hate running, then don’t start running right away. That doesn’t make any sense. There are lots of different ways to get some exercise and I think it makes sense that if you’re going to do it, you better enjoy it.

“I see a lot of guilt. People feel like ‘I should be doing this, I should be doing that.’ Walking is fine. Brisk walking is better.  Walking up hills is even better. People focus on cardio-respiratory fitness, doing things that get your heart rate up like walking, running, jogging, rowing, swimming. People tend to neglect strength training and flexibility. And those are two things that, as we get older, are really important. It doesn’t have to be expensive, it doesn’t have to involve equipment or weights… strength training can be as simple as doing, sit ups and push-ups, squats, lunges.”

Read on for additional insights from our interviewees for this piece.

John Arena:

“I have always been a proponent of exercise and a healthy lifestyle as a vital part of any business plan. When I consult for anyone contemplating diving into the pizza business one of the first things I ask is “are you physically and emotionally prepared for the rigors of operating a pizzeria? Financial uncertainty and time away from family add to stress levels that can be a ticking time bomb for a number of potentially fatal diseases.

“I was fortunate in that right around the time I began to get serious about pizza I also started a lifelong study of martial arts. This discipline and pursuit gave me a foundation physically and mentally providing me with a key component to living a healthy life in and out of pizza. Balance. I found that its vital to have some outlet away from pizza that you can throw yourself into. Pick something that is a combination of physically and intellectually challenging. For me it was martial arts. Brian Spangler restores cars and pinball machines. Giulio Adriani surfs and plays golf. And surfs.

“About 9 years ago I was diagnosed with Parkinson’s Disease. I fully believe that building a lifelong foundation of health and good habits has extended my ability to contribute to our industry and helped me to slow the progression of the disease.

“Whatever your present condition it is not too late to start. We say to ourselves “I want to exercise, diet, and see a doctor but I just don’t have time to fully commit” So what? You don’t have time to train for a marathon? Take hold of your spouse’s hand and go for a walk around the block. Lace up your running shoes and do just a little something today and then maybe tomorrow a little more and a little more. You missed a day? Good for you. Reset and start again.

“It’s not easy to directly measure your stress level. But you know when you are feeling it. What you may not think about is the detrimental effect stress is having on you.”

Dr. Weiss:

“There were some interesting observational epidemiology studies done during periods of extreme stress, where after an earthquake or a World Cup loss, or somebody gave up a big goal, that people in that people in that country would have an increased rate of heart attacks.”

Rob Cervino:

“Making pizza a high stress business, right? It’s those dinner rushes and the ordering and the staffing.

“You can’t medicate yourself with alcohol or and cigarettes; it’s eating healthy, going to the gym, taking time off from the pizzeria. t’s not sustainable to work there seven days week, open to close.

“It’s work, work, work and then you die and you never see your family. And that’s not right. And the new age coming up, I think we’re realizing that. I always take time to go on vacation. I always take time for myself. I always take family time. You have to do that. You can’t be stuck in your pizzeria. You need to trust people. You need to delegate it. Unfortunately, like I think that’s where Andrew Bellucci, like if you went to Bellucci’s at any given time he was there. You know, a lot of my customers complain that if they come to Taglio at any given time, he’s like, I’m not there that much or I’m in the basement or I’m doing the business side of things. You have to let other people make the pizza.”

Mental health is key. Some guys are too proud to talk to somebody. Talk to a therapist, talk to somebody, work out those emotional problems because being trapped in a pizzeria all day could get you in a headspace that’s not normal.

Today is a great day to start being aware of the various things that are impacting your life and taking steps to being healthy.

Rob Cervino: “(I have) a blood pressure machine at home. Yearly physicals are super important. It’s every October I go to the doctor. Full blood work, full health scan, full cholesterol, everything.

I feel good. I feel younger, I look younger, I could work faster. Honestly, I’m more efficient now. And I’m healthier.”

Jon Arena: “It’s very tempting to say, oh, my grandmother lived to 100 and she smoked four packs of cigarettes a day. I mean, you know, you can sort of find stories like this. And there’s no doubt that there are people who are blessed with this remarkable ability to get away with things that a lot of the rest of us can’t get away with. But you don’t know that, and you won’t know that until it’s too late.

people tend to find religion around things, around health after it’s gone wrong.

what we don’t want to do is, is wait for that alarm to go off.”

Let’s remember Andrew Bellucci for many things: as a great pizza man; the embodiment that there are indeed second acts in American lives; and that protecting your physical and mental health is the prime responsibility you have to yourself, your family, your staff, your customers and your community.

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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

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John Arena to give a keynote address at Pizza Expo

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, a pizzeria in Las Vegas with 7 locations. They’ve 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, 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, not to mention, he’s also a worldwide ambassador and elder statesman for the pizza industry.

John and his cousin and business partner, Sam Facchini, started working together in their uncle’s Long Island pizzeria as dishwashers before they were even teenagers. They even had to split their wages, but it was the beginning of a great partnership that has lasted for over 55 years.

After graduating college and working entry level jobs in their fields of study they decided to follow their passion for pizza and open a pizzeria. They also knew it had to be somewhere else other than their beloved New York City. Their big break came when Sam’s father showed them an ad from a local Italian-language newspaper advertising a pizzeria for sale in Las Vegas. Although it took a while for them to make the call, eventually they would sell almost everything they had, including their cars to come up with enough money for the down payment, which meant they didn’t have any transportation, or money left for travel expenses, so the ever-resourceful cousins found a service to drive a car to LA. They loaded it up and by the weekend they had an apartment to live in, although without any furniture.

The previous pizzeria owner didn’t even tell them how to turn on the lights at the Original New York Pizza location located at Flamingo and Sandhill roads, which at that time was home to notable politicians and government officials, world-famous entertainers, crime bosses and mobsters who were all part of their diverse clientele. For more than 43 years Metro Pizza has been a Las Vegas institution and has been voted Best Las Vegas Pizzeria of All-Time.

Customer service has been the cornerstone of their success and longevity. Both John and Sam will do almost anything their customers ask for, from adding a new menu item upon request to ordering and delivering groceries for a customer in need. They have over time perfected or strived to perfect the pizza dining experience where eating pizza is shared experience with community and nostalgia and negotiating what you want to eat.

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 a pizza-making at the University of Nevada, Las Vegas, as well as trained pizza makers throughout the United States and the world, including Korea, China, and Brazil. John has a great saying that is a testament to who is and what he stands for: “collaborators, not competitors,” enough said. He’ll bring an undeniable passion and knowledge of the craft and the tales of success to his Tuesday morning keynote address.

I like to think that attending Pizza Expo will be one of, if not the best, investments of time and money that you’ll make this year. The bottom line is there’s always something new at Pizza Expo that can improve your restaurant. Remember, attending Pizza Expo is a tax-deductible working vacation. For more information on attending International Pizza Expo 2024, please visit PizzaExpo.com.

It’s all pizza and it’s all for YOU!

Kind regards,

Bill Oakley

Group Show Director

The post The Prince of Pizza, John Arena, is Coming to Pizza Expo 2024! appeared first on Pizza Today.

Holiday Planning should include strategies to help your staff thrive

Here’s the reality: the holidays in the restaurant industry aren’t easy. It’s controlled chaos. The big parties, the weird weather, days closed and staff gearing up for their lives while this wonky schedule has everyone out of sorts. Kids are out of school; shopping has the lunch rush coming in all over the place; for all these reasons, the holiday season has a weird, abnormal flow.

To combat this malaise and also maximize the season, here are some guidelines for making sure you have clarity on your goals while avoiding staff burnout.

Communication: The Backbone

The source of most frustration boils down to miscommunication. From waitstaff to kitchen crew, we are constantly drilling the importance of being clear and direct. It’s not about micromanaging; it’s about giving everyone the whole picture with extreme specificity. Who works when, who is running point on large catering, and when will you get a day off? Without clear communication and specificity, people grow expectations that, when they aren’t delivered, form antipathy, which is the downfall of a restaurant.

That means daily shift notes on specials and shift expectations. Additionally, going into the season, having an evaluation with each employee about goals and expectations. This sets the tone for the next few months to glide right.

Lock-in Those Schedules

No one likes a last-minute rush. Play it smart, especially about their time off during the holidays. Staff get to request their preferred days off months in advance. From there, it’s a tactical game of ensuring we’re over or understaffed. This isn’t just about ensuring operational efficiency but respecting personal time.

Incentives: More Than Just Tips

Here’s the straight talk: people thrive on incentives. We lay it out clearly. Sell those gift cards, and you’ll be rewarded with premium branded gear. Beyond the usual bonus structures, these tangible rewards drive competitive spirit and results. It’s not about dangling a carrot but rewarding genuine hustle. Also, it’s fun; people want to have fun, and you can either wallow in the day’s struggle or lead by example to ensure staff is stoked to come to your workplace.

Flexibility and Fair Play

Only some people’s holiday season is jam-packed with parties, getaways and family time. So, for those with some wiggle room in their schedules, we make it right to them later: more hours during days near Christmas and Thanksgiving along with New Year’s, and we cover more stuff they might want or need in the future shifts.

Hard Work Doesn’t Go Unnoticed

It’s simple: work hard, and you’ll see it reflected in both recognition and pay. A job well done might mean a bonus, a public acknowledgment, or even an extra day off. We don’t go for the over-the-top, cringe-worthy employee-of-the-month photos. Instead, it’s about genuine appreciation. Leaning in on that employee and directly saying thank you to them and, if possible, getting a special gift like concert tickets or something niche only they would dig.

Breaks are Non-Negotiable

I worked in a fine dining restaurant at 18 and had a schedule with six days on and one day as an on-call that I got called in for each time during the holidays. I worked 65 days straight while going to school and preparing for finals in college. I want something else for my staff.

We run a tight ship, but we’re not inhumane. Everyone gets a break. It’s a reset, a pause, a day or two to rest. It might sound like Restaurant 101, but you’d be surprised how many places overlook this basic need to give days off and breaks during shifts, especially during the holiday madness.

Staff Devo

A fun fest is always smart, either before the season or right after a big holiday blowout. Not just a drinking party but contests, music and dumb fun sets the tone for why the staff want to work here and nowhere else. I like to do one in September and then another event in January if we exceed projections and need a boost.

Post-Holiday Reality Check

Once the holiday hurricane subsides, we don’t just move on. We regroup. A complete analysis of what went down. The good, the bad and the downright ugly. This feedback isn’t for the faint of heart but ensures we’re better equipped for the next round.

Paychecks that Make Sense

This is business, but it’s also about respect. We ensure the holiday pay reflects the grind. You work harder; you earn more. It’s as clear-cut as that. People who want big shifts show up, do the job well, and get them. People who learn more, cross-train and become more valuable get more on their checks.

Training: The Foundation

Before the holiday rush kicks in, we double down on training. Refresher courses, new guidelines and revisiting the basics. It’s not because we doubt our team’s capabilities. It ensures everyone feels confident, reducing the chances of holiday slip-ups. It’s also a way to ensure standards are being held, everyone is aligned, and there is no miscommunication about the right way to do things.

Feedback Isn’t Just Top-Down

We encourage feedback from all levels. Whether it’s process improvements, a menu tweak or managing customer expectations better, every voice counts, especially during the high-pressure holiday season. When staff feels heard because they actually are, you mitigate attrition. January is notoriously a time of year when people find new employment. With a calculated and conscientious effort towards staff morale, you can minimize and even possibly eliminate that cash drain and morale killer of a staff exodus.

In sum, the holidays at Andolini’s aren’t about riding the wave and hoping for the best. It’s calculated, methodical, and direct. We prioritize clarity, respect, and genuine effort. We’re looking to have fun, get people around their families as much as possible, and make a solid and healthy profit to prepare for January, which is notoriously a dead zone when people go out to eat at a much lesser rate. These guidelines are how we keep our heads above water no matter how rocky the waves.

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

The post A Gameplan to Avoid Team Burnout appeared first on Pizza Today.

Wine sales may have flattened, but now is a great time to push wine and pizza pairings

In August 2022, National Geographic in the United Kingdom published an article about how vintners in Italy were reclaiming the centuries-old traditions of connecting with the land to produce extraordinary wines. As frequent eruptions from Mt. Vesuvius have lined the fertile grounds of the Amalfi Coast with wine friendly minerals, those who grow grapes for the purpose of winemaking are enthusiastically reconnecting with the past to celebrate the heritage, as well as the future, of wine.

In the United States, as the popularity of craft beer exploded and bourbon-based cocktails came en vogue, wine’s market share dipped. Those in the wine industry are voicing optimism as we head into 2024, however. A report published by Wine Industry Advisor earlier this year indicated the beverage experienced a 2.3 percent increase of on-premise sales in 2022.

On-premise is the sweet spot for wine. As put by the Wine Industry Advisor article: “Wine’s popularity continues to be affiliated with food-led occasions.” As such, the types of wine in demand by American consumers appears to be affected by the types of dining establishments to which the masses flock. Fine dining has suffered since the pandemic. The openings of fine-dining establishments are down, which means traditional red wines that count on these diners have suffered. Table wines lost 4.2 percent of market share in 2022, according to the aforementioned article. Meanwhile, sparkling wine is more popular than ever in the United States. Sales are expected to grow 15 percent in volume by 2026, according to Wine Intelligence.

White wine is poised for strong growth as well. According to Data Intelligence, the global white wine market reached $39.4 billion in 2022. That number is expected to hit $59.1 billion by 2030. The segment enjoys a compound annual growth rate over five percent.

Will overall wine sales continue to decline in a flattened market, or is a resurgence on the horizon? It seems that question has been top of mind for many, and the wine industry is making a push to ensure its products stay in the limelight as diners continue to evolve with their preferences.

Enter Barbera — an Italian wine that many sommeliers cite as the most ideal for pairing with pizza. Its high acidity stands up well to tomato sauce. Its mild, fruity flavor — plus low-tannin quality — is appealing to consumers. So much so that much of northen Italy considers this accessible vino to be an “every day” wine. Yet, while it is hailed for its versatility and ideal for pizza, Berbera’s popularity has been on a long decline.

That may be indicative of the ever-evolving landscape in which we live. As consumers shift their tastes, the wine industry — steeped in tradition and perhaps slower to adapt to change — is learning how to respond to the new normal.

Nonetheless, wine has always been an integral part of the pizza industry. No doubt it has suffered with the heightened emphasis on delivery and carryout post-pandemic, but for dine-in pizza consumers, wine remains a staple of the experience for many. The key is to carry the right wines and market them to customers. Well-done tabletop signage and a push from servers is often all it takes. Mentioning “specials” and/or how wine XYZ “goes so well” with the Margherita or the white pie can drive traffic. Consumers enjoy hearing about pairings, and the storytelling component to wine is a great driver that allows your servers to display a knowledge that customers find entertaining.

In your next server training meeting, consider having one of your wine sales reps conduct an educational pour and pairing session. These are enjoyable and provide a nice break from the typical staff meeting.

Lastly, as we head into the holidays, wine sales tend to peak. Christmas and New Year’s are huge for the wine industry. And that presents an opportunity for pizzeria owners to offer holiday pairings designed to boost check averages. Get to work with your distributors and kitchen crew now to roll out some holiday pairings.

Since white wines are top of mind to many of your diners at the moment, now’s a good time to roll out a “White Christmas” holiday special. Bundle a white pizza of your choice with a bottle or glasses of white wine recommended by your most trusted wine rep at a price that works for you and the customer.

Need a little help with the white pie? Here’s a Pizza Today favorite to get you started.

White Pie with Speck

Get the White Pie with Speck recipe.

Jeremy White is the Editor in Chief for Pizza Today.

The post Wine and Pizza Pairings: Wine O’Clock appeared first on Pizza Today.

Kicking off National Pizza Month Together Pizza & Pasta Northeast 2023

October is a big month in the pizza business. It’s National Pizza Month and we end the month with Halloween, one of the biggest pizza sales days of the year. This year, we kick off October at Pizza & Pasta Northeast in Atlantic City on October 1-2. The two packed days of education, competition, marketplace and networking will convene at the Atlantic City Convention Center bringing Pizza Expo energy to the East Coast. 

We’re here to get you ready our northeast trade show and conference. Let’s break it down by PPNE happenings.

Exhibit Hall

The Exhibit Hall is the place to shop, learn about new products and even taste or test drive products. Meet face-to-face with top suppliers in our expo hall. The exhibit hall is open Sunday from 11 a.m. to 5 p.m. and Monday from 11 a.m. to 4 p.m.

Insider’s Tip: Download the mobile app to explore which exhibitors you want to check out.

Competitions

We’re looking for region’s best pizza, pasta and calzone makers. First is the International Pizza Challenge Northeast that is broken down into Roman, Gluten-Free, Neapolitan (The Fiero Cup) divisions, and the new America’s Best Cheese Slice.

The Northeast Pasta Showdown returns to reward chefs for making the best pasta dish in the Northeast.

The World Calzone Championship is back to crown the best calzone maker.

Young Pizza Maker of the Year debuted last year. It returns to crown a maker of the year between the ages of 16-18.

Insider’s Tip: The competition area isn’t just a spectator sport. Competitors make a pizza for the crowd. Watch for new pies become available after judging.

Seminars and Demonstrations

Beginning Sunday at 8:30 a.m. through Monday at 4 p.m., we have a packed schedule of seminars and demonstrations lead by industry thought leaders. Seminars will cover everything from carryout and delivery and negotiation basics to tinkering with dough and dough formula baker’s percentage. Demonstrations are geared towards how to make artisan breads, New Haven apizza, dough techniques, pasta and more.

Insider’s Tip: Divide and conquer. Assign the team you bring with you different educational sessions to attend and report back on the seminar.

Keynote Addresses

Let us give you the skinny on our Keynotes. Each day at 9:45 a.m., we will bring you an established industry professional with a keynote address that will uplift and motivate you in the pizza business. This year’s keynotes speakers are Melissa Rickman and Will Grant. Melissa is co-founder of Wholly Stromboli in Fort Lupton Colorado. Her keynote is entitled “Embrace Your Slice of Uniqueness: Thriving in the Pizza Business and Beyond.” Will Grant’s keynote “Pizza is Life” follows his legacy in the pizza business. He owns That’s A Some Pizza in Bainbridge Island, Washington and Sourdough Willy’s in Kingston, Washington.

You’ll get a glimpse into how they found success and have grown to become industry leaders. Don’t miss these powerful keynotes.

Insider’s Tip: Go early and find a spot at the front. Think about questions you’d like to ask them during the Q&A session.

Last-minute Details to Get You Ready for PPNE

With so much happening at PPNE, here are a few quick tips to do at the show:

• Download the PPNE App. It’s the best way to plan your PPNE experience.
• Follow @PizzaToday and @PizzaExpo on social as we’ll provide updates from the show.
• Get to the keynotes, seminars and demos 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.
• Want to meet a speaker? Do it! Speakers often stick around after their talks to answer questions.
• Capitalize on every opportunity to network. We are an engaged community. Meet fellow restaurant pros. Discover their stories, ideas and even business pain points.
• Take notes on what you learn and experience at PPNE. Use that knowledge to better your restaurant.

See you in Atlantic City!

If you can’t make it to Atlantic City, we hope you have the biggest National Pizza Month ever.

Don’t forget to save the date for our 40th International Pizza Expo in Las Vegas on March 19-21, 2024.

The post Pizza & Pasta Northeast 2023 Preview appeared first on Pizza Today.

Like it or not, employee theft happens. Here’s how to curb it.

Last year, a female employee of a Pizza Hut in the southern Illinois town of Cahokia Heights halted her shift – and employment at the eatery – by snatching money from the registers and safes before strolling out of the restaurant.

The Pizza Hut’s manager called police to report the theft, which was captured on video surveillance. It was a brazen act of thievery and a startling reminder that employees can – and do – steal.

Not every employee theft, however, is so audacious and obvious. Many times, in fact, employee theft slides under the radar. An unauthorized freebie to a buddy here. A stolen bottle of booze there. The result for every pizzeria, though, is the same: real losses.

“Restaurant margins are thin as is and you certainly want to keep the profits you have in the business,” says Amber Bradley, executive director of the Restaurant Loss Prevention and Security Association (RLPSA).

Consider this napkin math: if a pizzeria has a profit margin of five percent and an employee steals a seemingly measly $10, the restaurant needs $200 in sales to make that $10 back. Add those losses up and the restaurant could end up fighting for its life.

“So many small business owners go out of business thinking they couldn’t make it work despite evidence to the contrary. Oftentimes, it’s at the hands of one or two people that profits of the business are being consumed,” alerts Catherine Penizotto, founder of Penlight, a loss prevention consultancy based in Florida.

The many forms of employee theft

To be certain, employee theft takes many different forms.

Some snag cash from the register. Others snag product, such as alcohol, ingredients or supplies. Penizotto, in fact, has seen some employees make sales of stolen products on the black market a side hustle.

Some engage in the age-old practice of “sweethearting” and give food and drink away to friends. Others engage in a more recent practice: taking a photo of a customer’s credit card with their smartphone and using that information in illicit ways. While the latter act doesn’t produce a direct loss to the business, it can significantly harm a restaurant’s reputation and its relationship with customers.

Some get creative, particularly at the point-of-sale (POS) system, issuing refunds to their own credit card or
removing items from a ticket in favor of a tip. Others cut side deals with sales reps that send dollars to their pocket, not the restaurant’s P&L statement.

“Now, imagine this over the course of a day. The impact on the business can be tremendous,” says Penizotto, adding that employee theft also hampers a restaurant’s culture and team morale.

While employee theft might not be top of mind for small business owners, loss prevention insiders encourage restaurant leadership to be mindful of warning signs, which can range from cash shortages and too-frequent voids to employees living above their means.

“Quite often, employee theft starts simple and small, but it blows up in frequency and amount quickly,” Penizotto says.

4 preventative steps against employee theft

Pizzeria owners can limit the potential of employee theft with a mix of active leadership, diligent attention to the numbers and clear protocols.

#1: Show your vigilance.

Regularly ask questions of employees. What happened with this void? What’s behind this customer comp? Be mindful to adopt a curious, rather than accusatory, tone, as voids and comps often happen for legitimate reasons. But do ask questions.

“Talk of your awareness spreads,” Penizotto says. “If there is a dishonest employee and you show your awareness, that employee either rights themselves, finds another method or, quite often, leaves.”

#2: Watch for changes in numbers.

Operators should monitor their numbers to inform business decision-making and detect theft. They should note discrepancies or if anything, such as payroll or purchasing, is running awry. Product orders and sales, for instance, should travel in parallel over time.

Though some out-of-whack numbers could be solved with an operational fix or training, some might be attributed to employee theft.

“Follow the breadcrumbs because the numbers don’t lie,” Bradley says.

#3: Set clear expectations – and consequences.

Ownership should set the stage for employee conduct, including theft, during hiring, including having employees sign a code of conduct to eliminate any potential misunderstandings.

“Be up front when hiring what the consequences are if any employee is caught stealing,” says Doug Rector of Washington-based Northwest Loss Prevention Consultants, who also recommends restaurants conduct background checks on prospective employees as an added preventative measure against employee theft.

#4: Put up guardrails.

Don’t make it easy for employees to steal – or even be tempted to do so. Some well-informed practices will help to this end. For instance, restaurants should enforce policies around employees using cell phones on the floor or near the POS. If restaurants have cameras, including technology that matches every transaction or exception to a video clip, they should make this known to staff.

“Limit opportunity,” Penizotto says. “If your beer cooler is next to the open back door and you’re not monitoring it, then you’ve created a prime opportunity.”

The aftermath of employee theft

When investigating a potential issue of employee theft, restaurant ownership should take detailed notes, collect video images and document any relevant conversations, interactions or behaviors.

“You should be doing a lot of background before you ever confront an individual,” Bradley says. “You want to know something’s happened, not be guessing something’s happened.”

Penizotto says ownership should go into any conversation about potential employee theft with facts, details and a clear-minded action plan.

“Don’t let the punishment be emotional,” Penizotto says. “Set a policy and honor it: someone steals, and this is what we do. Establish the consequences before a face is ever assigned to the problem.”

And while some restaurant owners don’t want to take the time necessary to file a police report, Rector urges otherwise for the collective good of the industry.

“What [bypassing a police report] does is pawn the employee off to another restaurant where they probably will steal again,” he says. “My suggestion is to prosecute. Word will get around.”

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

The post 4 Preventative Steps Against Employee Theft appeared first on Pizza Today.

This year, we kick off National Pizza Month in October in the best way among pizza people in person in Atlantic City at Pizza & Pasta Northeast on October 1-2. There is nothing that strengthens our community like being together. We’ll connect and share ideas and laughs because pizza is community.

Every month is National Pizza Month for pizza people. October holds a point a distinction. Pizza Today’s founder, Gerry Durnell, created the National Pizza Month observance in 1984 to mark the debut of the first issue of Pizza Today magazine. The U.S. Congress officially designated October as National Pizza Month in 1987. We invite you and your pizzeria to join in.

Be You!

First and foremost, however you celebrate National Pizza Month, be authentic and in line with your concept, brand and you. Celebrate your way. Every pizzeria will commemorate the occasion differently.

Think Big, Give Big

Pizzerias have a long history of being leaders in their communities and giving is a cornerstone to community outreach. While you may devote your charitable giving to national campaigns, also look to the needs and opportunities to make a direct impact in your local area. What is something that you can rally behind in the month of October in honor of National Pizza Month?

Partner with a local organization or cause. Set up a prompt to donate to the campaign on every online order. Also add the donate prompt to your in-house POS. You may even be able to find a donor within that organization to match a percentage donated to help increase donations.

Not sure what organizations to partner with? Talk to your employees. Find out what charities they are passionate about.

Get out there and raise some dough!

Go All Out on a Pizza of the Month

Create a killer National Pizza Month Pizza. Oh, and be sure to tag us on social @PizzaToday so we can see your creations. A Pizza of the Month can be a big hit with customers, especially your pizza fans looking to you for an out-of-this-world pizza.

There is still time to get your customers involved on the topping combinations and even the naming of the pizza before pizza month begins. You should make a big deal out of announcing it on October 1.

Remember introducing a Pizza of the Month is not about a price savings. It is about launching a pizza that has a unique topping combination, a fun flavor mashup or is a local favorite. Go big with your Pizza of the Month.

Load Your Socials Up with National Pizza Month Everyday

First, use the hashtag #nationalpizzamonth. While you’re at it, tag @PizzaToday. With the ease of scheduling social posts, jumping on National Pizza Month can be as simple as sharing a gorgeous, drool-worthy photo or reel of your pizza all 31 days. You can even do a countdown of the best of the best. We’ve also noticed pizzeria posting a trivia question every day on their business, pizza history, pizza pop culture, etc.

We are sharing a customizable month-long sample social media calendar in our National Pizza Month Operator Toolkit. We’ve made it easy for you to create social content for every day in October. Take an idea or two or several from here or use it as inspiration to create your own calendar.

Tap your Local Media

The media loves National Pizza Month! Send a reminder to local television, radio, newspaper and online news outlets that October is National Pizza Month. Go beyond that in your communication. Let them know why they should feature your pizzeria in their National Pizza Month coverage. Detail your initiatives and invite them to participate. We’ve included customizable press releases and tips for reaching out to media in our toolkit.

Don’t forget to:

• Wish your customers a Happy National Pizza Month in store, loyalty communication, sms, e-mail and other promotions.
• Add National Pizza Month to your digital boards and digital signage.
• Find a way to celebrate your employees during National Pizza Month.
• Have fun all month long.

Look to Us for Help

We’re here to help you have a successful National Pizza Month. We are continually updating our National Pizza Month Operators Toolkit. This resource is filled with assets for you to download and use to launch your National Pizza Month marketing and promotions. The toolkit includes key messages, official logo, graphics, media support, customizable social media calendar, list of low-cost to no-cost marketing ideas, story sharing and a launch video.

Bookmark and visit the National Pizza Month Operator Toolkit as you plan your month. Remember, the toolkit can also help you with marketing ideas, customizable social media calendar and media support throughout the year.

Go to the National Pizza Month Toolkit.

The post Celebrate National Pizza Month this October appeared first on Pizza Today.

Pizzas from Across the U.S. to Get You Excited for National Pepperoni Pizza Day

National Pepperoni Pizza Day is September 20th. This food holiday honors America’s favorite pizza topping, the pepperoni. It is not only Pizza Today saying, pepperoni is No. 1. Pizzeria operators across the country indicated in our survey for the State of the Pizzeria Industry Report that pepperoni was the No.1 selling pizza topping.

Pepperoni isn’t the only pizza topping to get a special holiday, find out 10 Can’t Miss Pizza Holidays.

What is Pepperoni?

John Gutekanst answered the question (What is Pepperoni?) in Pep Talk. He said, “The history of pepperoni is vague. There is no cured meat called “pepperoni” in Italy. It is thought that the millions of Italian immigrants who landed here created this semi-spicy salami out of new-world ingredients. It could have been modeled on the Salame di Napoli, which is made with garlic, wine and chili. Or perhaps it’s based on the Salsiccia di Calabria, which has fennel, chilies, wine and garlic.

While pepperoni is like a lot of salami, its beauty lies in the depth of flavor released when it is heated. The fat and spice content, along with the small circumference of each slice in modern pepperoni, react to heat unlike any larger salami. Almost all dry-cured, medium-fat salumi like soppressata, lonza, coppa, Calabrese, Prosciutto di Parma and cotechino tend to release more fat and flavor when you lay a thin slice on an oven-warmed pizza, but not under direct heat. Pepperoni’s inherent flavor concentration releases copious amounts of fatty flavor in high temperatures without burning the whole slice. There are some advantages that certain pepperoni types have above the others. Like all foods you buy for your customers, it all depends upon the price you are willing pay for quality.” Read the full article Pep Talk now!

Pepperoni comes in many forms. There are several pepperoni styles that give pizzas a different look from the standard round and cup and char pepperoni to large old world and cubed pepperoni.

8 Pepperoni Pizzas from some of the Hottest Pizzerias in the U.S.

Pizza Today travels America visiting some of best pizzerias in the U.S. The Pepperoni Pizza is often one of the selected pizzas that pizzeria operators like to show off and let us try. Here is a collection Pepperoni Pizzas from our travels:

No. 1: Modern Apizza, New Haven, Connecticut

No. 2: Razza, Jersey City, New Jersey

No. 3: Metro Pizza, Las Vegas, Nevada

No. 4: Via Tribunali, Seattle, Washington

No. 5: Via 313, Austin, Texas

No. 6: Fine Folk Pizza, Fort Myers, Florida

No. 7: Paulie Gee’s, Brooklyn, NY

No. 8: Andolini’s Pizzeria, Tulsa, Oklahoma

More Pepperoni Celebration on Pizza Today Instagram and Facebook

We aren’t done celebrating National Pepperoni Pizza Day. Earlier this week, we did a callout for pepperoni pizzas. Pizzerias from across the country submitted their pepperoni pizzas. Follow us on Facebook and Instagram as we share pepperoni pizzas.

The post National Pepperoni Pizza Day — September 20 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

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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.

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.

Learn what to post and how often to post on social media

As a pizzeria owner, you know that social media is essential for growing your business. Social media platforms like Facebook, Instagram and Twitter help us connect with customers, promote menu items and increase brand awareness. However, with so many social media channels available, knowing how often to post and where to focus your efforts can be challenging. Let’s detail how often you should post and what you should do posts of.

It’s important to know why you are posting and not just to do it because “I guess that’s what you do.” Lean into the goal and remember that if your channel were a tv show, like a sitcom, it would be 22 minutes of entertainment and eight minutes of commercials. So, make sure you lean into entertaining and informing for seven out of 10 posts and use three posts to create a CALL TO ACTION or CTA; the rest are TOMA, aka Top of Mind awareness.

TOMA:

Social media is an excellent way to increase your brand’s visibility and reach a wider audience. You can reach more potential customers by posting regularly and using relevant hashtags (I suggest the app (Hashtag Expert). Videos, photos and enticing funny or informative content will increase the likelihood that people look at your content and, if a subscriber, that they look long enough for it to become at the top of their feed.

Connect with Customers:

DO NOT POST TO POST and call it a day. Think of social media as a networking event. Your post is the shirt you are wearing, but when someone comes by and says, “Hey, cool shirt.” or, in this case, likes or comments on your post, you need to say something back. If you have ZERO followers, here is a 100-percent foolproof trick to get some: like and follow other people who follow other pizzerias or restaurants in your town.

You: “But if I have a higher follow count than follower count, will I look desperate?”

Me: “No one that matters gives a hoot about you or is checking that much. And more followed today turns into more followers tomorrow; get over yourself and get social.”

THE CTA:

Once you have entertained, informed and shown off gorgeous photos of food (professional shots or portrait mode shots near natural light of perfectly fresh food), you can humbly inform your customer of an upcoming special.

Example: Hey, we’re doing a one-night-only tap takeover with (local brewery), and the first 50 people are getting swag; it starts at 5 pm; see you then.

This could be a video or a post, but since it’s timely, if it’s on Instagram, this should be a story, not a full-tile post.

What Social apps should you be on?

Focus on what’s relevant and what you can give solid attention to. Start with one and move on; if you cross-utilize content, post it natively in each app and do with discretion.

Facebook:

Facebook is the most popular social media platform, with over 2.7 billion monthly active users. You can use Facebook to create a business page, share menu items, post pictures, and connect with your customers. It typically runs older, like 25-65, with the prime audience being 38-65; almost everyone still has one, and it’s still the largest app, so don’t discount it.

You should post on Facebook at least three times a week. This posting frequency will ensure that your page remains active and your customers are engaged. Posting at different times of the day will also help you reach a wider audience.

Instagram:

Instagram is a visual platform perfect for pizzerias to showcase what you’re all about. With over 1 billion people checking their feeds monthly, Instagram is an excellent platform for reaching millennial audiences. Posting to stories is very simple and creates a lot of easy and organic engagement.

Aim to post on Instagram at least once a day. Instagram is a highly visual platform and posting pictures of your menu items and specials regularly will keep your customers engaged. Also, Stories, you need to post to stories more; it feeds the beast and keeps you at the top of the algorithm.

Twitter:

Twitter is an everchanging platform that can be super engaging if you have the gift of written gab over visual. Look at Wendy’s for a prime example of this. With that said, Twitter is a less visual app and can get into the sandbox quickly with its passionate, typically not-as-supportive fan base. It is still a solid venue for sharing real-time pizzeria updates. If choosing which app to start with, I would start with something other than Twitter in 2023.

While it’s socially acceptable to post on Twitter multiple times a day as it’s a fast-paced platform, it’s also an excellent way to burn out on a less effective platform; I suggest posting only critical updates on Twitter.

TikTok:

DO NOT SCOFF AWAY TIKTOK as a kid’s app for dancing. If you are not wholly addicted to TikTok, get on the app and let it play for about five days, and it will game your viewing habits quickly. It is a super solid app with an intelligent algorithm based on interest and not who your friends are. It’s a Silicon Valley game-changer. Despite the political issues involved with piracy, you can not deny its effectiveness. ALSO, VERY IMPORTANT, while setting up a TikTok ad account is slightly more complicated than Meta Instagram FB, it’s way more bang for your buck. No joke, I posted a video during the holidays and put 700 bucks behind it, and I was so visible in Tulsa that people posted in the comments, “I will pay 50 bucks not to see this TikTok five times a day on my feed.” That’s the best social media proof I’ve ever read online. I’ve been doing local news for a decade and got more public recognition the week my TikTok ad dropped than the decade before.

TikTok Copycats:

YouTube Shorts, Facebook and Instagram reels are all seeking to take the TikTok success and try and get it back to themselves. They’ve all made quick video solutions like TikTok, which is good for you. I suggest this:

• Make TikTok videos in the TikTok app.
• Save them.
• Upload them to a watermark remover website.
• Upload natively to the other apps.

CapCut is another excellent new app to create videos on your phone or computer, share on there, and then post to video platforms at will. You will need to potentially add sound native to the app to maximize trends and still post hashtags, but that can all be done with a posting app like Hootsuite or Sprout Social.

BEWARE: Instagram and Facebook are savvy to this and don’t promote videos not built native to the app as much, so if you have the time, working inside each app gets more reach.

These sites don’t come off badly if you post a lot at once, you can space it out if you choose, but if you put a bunch of videos up at once, the app will send it out sporadically and not in chunks, i.e., it does the spacing for you.

Social Strategies to achieve a great presence without eating all your time:

Batching and Content Calendars:

Always take photos and film videos in batches. Then use a device that posts them for you later, like Hootsuite and Sprout Social. You can’t post everything on these, like Instagram stories, but it does much of the work for you. This is a content calendar on autopilot; if you don’t use this, then you need a manual content calendar of what to post and when to keep your head above water.

Social Media Liaison:

If all this sounds like too much work, I get it. If you offload this to an employee or firm, make 100 percent sure they know your voice, and you edit and review all the posts every week before they go out. Also, ensure you are connected via notification e-mails on what people are replying with, so you can reply at any given moment since it is your business, not theirs.

Analyze Your Metrics:

Analyze your metrics to understand what types of content resonates with your audience and what don’t. Use tools like Facebook Insights and Instagram Insights to track your reach, engagement, and follower growth.

By following these tips and strategies, you can create a solid social media presence for your pizzeria and connect with your customers on a deeper level. Remember to be consistent and authentic and engage with your followers to build a loyal customer base and increase ROI.

Bonus-Influencers:

If you like someone else’s content, ask them to come to your place for free and let them do the posting for you. Their following could be larger and more diversified than yours. SEEK your influencers, like local celebrities and news anchors, not just self-proclaimed influencers who typically pay to play and don’t get nearly the bang for the buck.

The post Social Media Pacing and Strategy appeared first on Pizza Today.

Thiago Vasconcelos (38), Owner

Pedroso’s Pizza, Austin TX

Instagram handle: @pedrosospizza @pizzaiologist

Thiago Vasconcelos, Owner of Pedroso’s Pizza in Austin, Texas, has been named a Rising Star of the Pizza Industry 2023 by Pizza Today. Read a quick Q&A with Thiago.

What are the keys to your success as a permanently parked pizza trailer?

Austin Texas is a really friendly food truck/trailer city, here it’s not required to move your trailer/truck at the end of the day making your mobile business kind of a small brick and mortar. This allowed us to have regular customers that know exactly where we are and can locate us when they want, with that in mind, location was everything for us.  We are parked next to a bar called ‘The Night Owl’ and it works like a partnership for us, we get some of their customers and they get some of ours, but most of our clientele comes from the neighborhood.  Once a few locals tried our pizza, news spread like wildfire, local Austianiets absolutely love to support local/small business.  We’re in a residential area that is growing like crazy and having our commissary kitchen located only 8 minutes away from us is a big plus as well.  We produce everything from the commissary and transfer it in our van every morning before opening, it is quite the hussle moving a kitchen in and out of a trailer almost daily.

As a veteran pizza maker turned pizza business owner, what made the transition work for you?

A few different things happened at the right time. The idea was never to open a pizza trailer, we had some people that were going to back us financially and we were looking for a brick n’ mortar. Then one month before we were set to pull the trigger the pandemic started, no one had funds to invest anymore, everyone was saving money. I was frustrated by this but now I had to start my own thing from zero, I came across a company that made these really small trailers and knowing how friendly Austin Texas is to this business model I decided to dive in. My wife Alissa Gibson and I got what little money we had and bought this tiny 7’x12′ trailer, along with the cheapest equipment we could find and launched ‘Pedroso’s Pizza The Trailer’ in the middle of the pandemic. Everyone thought we were crazy, but at the time the idea of just coming to a window and getting your food with very little contact made a lot of sense for us. Experience was a main factor as well, knowing the product, how to get it done and how to get it done with cheap equipment was a test to everything I had learned in all my years of making pizza. This is also a totally ominous environment we’re working in, you never imagine yourself making pizza in monsoon rains and then two days later dealing with triple digit heat. The temperatures in Austin can go from 25 F to 105 F throughout the year, making it really difficult to work with something so delicate like pizza dough and our trailer at that time was two aluminium sheets of metal protecting us from all the elements. This was all very challenging for us but we were determined to succeed.

You upgraded your pizza trailer. What made you decide to invest in a new trailer and how has the new trailer allowed you to grow?

In that first trailer we managed to have everything we needed inside including a 30 qt mixer and storage for our small operation. My wife and I did everything out of that trailer for over a year, and we kind of really just let things happen, no marketing, very little social media, we knew we couldn’t handle too much volume at that time. We were fortunate enough to allow our business to grow organically and the immense support from our customers really propelled the progress of the business. At the time we had no idea if it was all going to work out or not, if we needed a bigger trailer or tried to find people to invest in the business and open a brick and mortar. We just got to the point that we were too busy for our size, with a wait time of over an hour and 30 minutes for a pie and in the end there were four people working in a space the size of a restroom. That’s when we decided to go the easiest and fastest route and it would allow us to grow instantaneously with less investment, so we bought a 8’x20′ trailer and doubled our capacity overnight. We added an extra oven and more refrigeration and now had the capacity of baking 8 pies at a time, that with all our prep and dough now being done out of our commissary kitchen made us grow over 200% in comparison to the previous year. It’s crazy to think that we sell more out of this trailer now than my uncle used to sell at his pizza place, but we’ve also pretty much hit a wall again. Next step, brick and mortar.

»» More Rising Stars

The post Thiago Vasconcelos, Pedroso’s Pizza, Austin TX — Rising Star 2023 appeared first on Pizza Today.

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.

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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Best Pizza Lists — SEO and the Accolade Snowball Effect

Having your pizzeria gain online visibility that turns into great press through accolades that eventually becomes profit takes many steps. Winning awards sounds like fun, but it’s not by accident. Here’s how to garner more visibility and traction for your business.

1. SEO ( Search Engine Optimization)

First and foremost, optimize your SEO. That term is overused, but SEO is easy to achieve when your website is set up correctly. That means the first few words of your website need to say “pizza,” your town’s name, and any other keywords that someone might search for you on Google. To know what people are searching for on Google, check the search analytics of your website on Google my Business, and you’ll see what terms are being used in your area or concerning your restaurant. Make sure your website is mobile-friendly and responsive. Ensure the photos are updated and crisp, which means no stock photos or cliche photos you’ve seen too many times before.

Make sure it’s a website that accurately represents you, including photos of you, photos of the way your food really looks, and updated menus. Google scans all these websites often, so when they see the website is updated often, it gives it more potential to be viewed at the top of Google.

2. Google My Business

Another easy way to enhance SEO is by claiming your Google My Business page and ensuring your name, address, phone number and all information is correct, and you put photos in there to feed the beast that is Google. Do this for all review sites and all other social media platforms and ensure your information is correct.

Then make sure you have great photos across all these sites; if not schedule a pro to come and shoot one.

3. Reviews

In line with feeding the beast of Google, respond to all online reviews, not just the bad ones. Review responses tell the search engine that you really do operate and run your active store. Additionally, respond professionally to their reviews and handle negative reviews constructively on Yelp, Trip Advisor and Facebook.

4. Then: The snowball effect of accolades

To gain awards and accolades, here is my snowball effect method. First and foremost, have good food. Consistently deliver greatness with a unique sales proposition that no one else is doing in your community. Great ingredients with a staff that cares and genuinely have a solid and consistent experience to ensure your review score is high.

5. Community

Once you have a solid product, engage with your community. Become an active member in everything you can, whether it’s the Chamber of Commerce, sports teams or charitable events. Be familiar with those who live and operate near your pizzeria. Be a face they know and trust. Once they all dig you, you can go after the local awards, like every small town’s Best Of Award. No matter how big a restaurant is, they all start with local awards and notoriety like this.

Go after these awards aggressively, but never stuff a ballot or betray your integrity to get an award. Once you have a legit award, market the heck out of it. Pabst Blue Ribbon is still riding high off a winning the “America’s Best” award at the World’s Columbian Exposition in Chicago in 1893, 130 years later, they’re still using that accolade on their label.

6. After local, go national.

As local awards are coming in, seek national awards. The easiest path to fast-track national attention is a great showing at the International Pizza Challenge at Pizza Expo in Las Vegas. Then with that prestigious claim to fame of even participating in such a competition, you can go back to your town and advertise that. To market that, you can send a press release of where you placed, DM the local news to do a story on you and post about it on your feeds. If you place badly, you can still talk about the experience of competing, and smaller markets will run with that story.

If you’re not getting the press to come out, convince influencers and food critics to check you out. Encourage them to post on their feeds, as they might already have a large organic following in your community, and all the while, showcase any achievement you’ve accomplished no matter how small because it will snowball into bigger ones if you keep consistently serving solid food in an inviting environment sold by people who dig what they do.

7. Network with others like you.

After that, I advise networking in this industry to make professional friends, learn about what they’re doing in their community, mimic what you like, and avoid what you think doesn’t work. It’s a never-ending cycle.

8. Unsolicited Awards

Our most notable achievements I didn’t ask for. They found us when a food writer or clickbait intern scoured the internet and determined us to be the best in our area.

National “Best Of” awards typically are not written by people who have physically eaten at your restaurant. But, by having the best reputation online based on real experiences over time, we end up in these prestigious articles. That is the culmination of the snowball effect of good SEO becoming great consistent reviews that earn more customers and thereby more visibility into more prominent awards.

These things are doable by everyone in our industry. Pulling it off takes excellent determination, time, awareness, and effort.

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

The post National Best Pizza Lists: Making the List appeared first on Pizza Today.

Two days in Toronto doesn’t sound like much, but I managed to find enough time to check out pizza from 35 different shops. The bulk of my slice intake was via the judges’ table at the Restaurants Canada food show. Unlike the competitions I’ve judged in Las Vegas, Atlantic City, and Naples the competitors in Toronto all hailed from the immediate area. That meant I got a major dose of the local pizza scene without leaving the convention center. What I found was a city in the middle of a major pizza awakening.

Most sources point to the late 1950s as pizza’s arrival in Toronto. I’ve seen articles that refer to a pizzeria called Vesuvio in 1957 and a 1956 article referencing a restaurant called Gaggia House, which served “espresso coffee and delicious pizza pie among many Italian delicacies.” This being the case, Toronto’s first wave of pizza popularity was likely a thin crust style similar to that found in New York City at the time. The next big trend followed a wave of Neapolitan pizza with places like Pizzeria Libretto in 2008 and Queen Margherita in 2010.   

Scott Wiener
Founder, Scott’s Pizza Tours and SliceOutHunger.org

Since then, the pizza scene in Toronto has exploded beyond the confines of Neapolitan pizza. Based on what I saw at the competition, there’s a real focus on expressing the city’s multicultural makeup through its pizza. One memorable pie transposed the flavors of Khao Soi, the rich northern Thai noodle soup, onto a gluten free base. Another highlighted the flavors of Vietnamese Pho using the neo-Neapolitan format.

One of my favorites of the competition came from a pizzeria called Levant. The pizzaiolo used Sicilian pizza as the platform for a trio of Palestinian dishes. One third of the pizza was shawarma with parsley pesto, the next section had kofta meatballs, fried onions, and cream, then the final section was Mediterranean meat lovers drizzled with garlic confit and oregano sauce. The grand prize went to a pizza that expressed a Persian eggplant dish called Kashke Bademjan on a Detroit style crust, complete with an exaggerated frico edge. Most of the competition entries were just like this in that they paid tribute to the pizzaiolo’s own cultural heritage. 

When I left the show each day, I made my way to some local pizzerias that weren’t involved with the competition. I saw more signs of a pizza scene pushing the boundaries. The clearest example came from a couple local serial entrepreneurs who got into the pizza business a few years ago with Big Trouble Pizza in Toronto’s Chinatown. They welcomed controversy with their Butter Jam Jam pizza, a tribute to the owners’ favorite childhood snack of buttered toast with jam. The pizza has mozzarella, organic raspberry jam, butter cream, a drizzle of balsamic reduction, and lemon zest. It might not read as pizza, but it tastes ridiculously fresh. That’s what I love about Toronto’s pizza scene; it isn’t tied to any one tradition so it allows itself to be teased into any format that works for the consumer.

Toronto is one of the most diverse cities on the planet, with an estimated 250 ethnicities speaking 170 languages across the greater metro area, so it’s no surprise that the cuisine reflects the city’s complexity. What’s most interesting is that some of the best pizza I tasted was presented by newcomers to the pizza business. They’ve learned by watching others on YouTube and Instagram and by reading the barrage of pizza books that have landed in stores over the past few years. It’s just more proof that this is a food that thrives on its ability to be constantly reinvented.

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: Toronto Pizza Scene appeared first on Pizza Today.

The Power to Make Sound Decisions.

Make business decisions based on real-time data accessible anywhere at any time. Cloud Reporting & Analytics provides the ability to:

• Review dashboards of key metrics and easily drill into the underlying data.
• Filter data by time period, store(s), and more to focus on your key targets.
• Get email alerts when a value varies from your set threshold.
• Export data, reports, or dashboards to various formats such as Excel, CSV, or PDF.
• Summarize the data from one, two, or all your locations or compare them side by side.
• Access trend lines and forecasting powered by AI technology.

Reporting in the Cloud

Cloud Reporting & Analytics includes dashboards for:

Today and Yesterday – Designed to provide a single-day overview of key metrics within your business. At a glance, you can see your daily sales, discounts, voids, labor costs, and much more. You can drill down into the details with a simple click to better understand what is happening and why.

Weekly/Monthly and Quarterly/Yearly – Review the historical performance of your restaurant and analyze its trends. With up to 3 years of historical data, you can see a breakdown of everything from net sales to comp values. These dashboards allow you to identify trends to help you manage your business accordingly.

Delivery Performance – The Delivery Performance dashboard provides an overview of key delivery metrics within your business. Review your on-time vs. late deliveries, average daily dispatch minutes, delivery minutes, delivery trip size, number of deliveries per hour, and much more.

Coupon & Discounts – The Coupon and Discounts dashboard provides an overview of coupon performance and other discounts that have been used/given.  See your highest performing coupons, average coupon value, discount totals, comps, credits issued and used, and voids. You can even map how coupons are used across your market area to help direct your marketing efforts.

Notable Activity – The Notable Activity dashboard allows you to view potentially unusual activity in your restaurant, such as discounts after a ticket is saved, voids after a ticket is closed, and changes in online ordering hours.

Remote Order Sources – The Remote Order dashboard gives you a breakdown of your external orders, whether it’s from your online ordering site, DoorDash, Uber Eats, or other ordering services. Easily compare the performance of your remote order services to determine which are performing well or not so well.

Third-Party Delivery – See how your in-store deliveries stack up against deliveries made using third-party delivery drivers. This dashboard shows on-time vs. late pickups, the average pickup time, and more, giving you the insight needed to determine if third-party delivery is meeting your delivery expectations.

Store Comparison – If you’re a multi-store owner, compare your locations’ key metrics side by side in one view. Now there is no longer a need to have multiple browser tabs or reports open to check on or compare the performance of all your locations.

Customers – Detailed heat maps and charts show you exactly where your customers are located, what areas your orders are coming from, and how much they are spending. You can also see which areas new customers are coming from or existing customers are returning from, helping you direct your marketing campaigns to the right places.

As long as you have a web-accessible device, you’ll be able to login in

to your account and get real-time data on your restaurant. You can set up Pulse Alerts in Cloud Reporting & Analytics to automatically email you when a certain threshold you’ve set has been reached for almost any dashboard metric such as voided tickets or late deliveries.

Contact SpeedLine for more information on what cloud reporting and business analytics can do for you:

• Website: https://www.speedlinesolutions.com/speedline-analytics
• Email: sales@speedlinesolutions.com
• Phone: 1-888-400-9185

About SpeedLine Solutions Inc.

The world market for pizza is $128 billion each year. Restaurant delivery is growing in pizza and explosively in the restaurant industry. That’s great news for SpeedLine users, where our local team develops, markets, and supports the industry’s leading point of sale solution for this large, technology-hungry industry.  SpeedLine continues to successfully provide software solutions to thousands of pizza, quick service, and multi-concept restaurants and chains.

The post Cloud Reporting and Analytics appeared first on Pizza Today.

When speed of service improves the guest experience, everybody wins.

Dine-in profit gains are often directly proportional to improvements in table turnover. Everyone wins when the guest experience improves with faster service.

Graphical Table Layout & Service Dashboard.