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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Experience consistent bakes with durable, easy release and precision-engineered pans.

LloydPans Cutter Pans are an invaluable asset to pizza makers, revolutionizing the way pizzas are prepared and cooked. Known for their high-quality construction and innovative design, Cutter Pans are crafted from heavy 14-gauge aluminum, which ensures durability and even heat distribution. This material is not only resistant to rust and corrosion but also provides an easy release surface, making it easier to de-pan the pizza without leaving any residue behind.

Cutter Pan Features:

• Retains oil for buttery flavor
• Produces chewy pizza crust
• Designed for medium and thick crust pizzas
• Even heat distribution reduces baking times, allowing for quicker turnaround
• Withstands high temperatures without warping
• 63-degree angled sides
• 75-inch deep
• Finished with proprietary PRE SEASONED TUFF-KOTE®

Need a differently sized Cutter Pan? Request custom product information by contacting sales@LloydPans.com or call 800-748-6251.

LloydPans, a U.S. manufacturer of commercial pizza pans and tools, bakeware, cookware and foodservice equipment, is located in Spokane Valley, Wash. In addition to an extensive line of standard products, LloydPans also offers custom solutions for just about anything their customers need. LloydPans’ products are sold online at www.lloydpans.com and through distributors.

LloydPans
800-748-6251
www.lloydpans.com
sales@lloydpans.com

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A Look at Pizza Sauce Differentiation

My first job in the pizza business was when I was 12 years old. My family had just moved back from Italy and was going through rough times. As the eldest of five I wanted to help out and do my part.

In 1998, my father opened his first pizzeria, which was 45 minutes away from home. He would leave in the mornings and not come home till night. My mother had four other children to tend to and was not able to drive me there when I got out of school. This was pre-Uber, pre-cell phone and pre-debit card era. On weekends, my father would take me with him on Saturdays and on Sundays, drop me off in the morning and pick me up at night.

But I didn’t feel like I was doing enough so I went out to all the businesses that were walking distance from home and sought employment for weeknights. I know what you are thinking. Present day it would be crazy to imagine a 12-year-old kid walking in a store asking for work. But I assure you, where I’m from, 25 years ago this was common in my blue collar Italian American neighborhood. All of my closest friends in the 7th grade had jobs. Angelo swept up hair at Albert’s Barbershop, Antonio was a dishwasher at Danny’s Deli, Francesco (Known as Cicc) was a detailer at Jimmy’s Body Shop and Nikki cut potatoes at Auggies Hot Dog Stand.

It didn’t take me long to get hired as a busboy at Teodori’s Ristorante and Pizzeria.

The owner, Lefty, was a widow and used to come have dinner every night. He quickly took a liking to me and would sometimes ask me to join him. He loved asking me questions about Italy. He was born there, but came over when he was five and had never been back. He also starting trusting me, so I would do stuff like mow his lawn and shovel the snow. At the restaurant, too, I quickly gained more responsibilities like helping with prep, working the salad line, and even working the pizza oven when we were understaffed and busy.

Lefty was a very successful businessman, not only respected in our community but also the surrounding areas. He was exceptionally competitive. When he was not at his restaurant, he frequented his competitors’ establishments, sampling their food and trying to gather information about their recipes and products from the staff.

There was a period he was not happy with his pizza sauce, and he would make me go with him to scour through competitors’ dumpsters to see what tomato products they were using. I would take out trash bags and see which different type of canned tomato products they were using, then count how many of each different product so Lefty and I could try to figure out what ratio of each they were using. This actually helped me a few years later when I helped my family further develop their recipe.

Last year I had the honor of studying with three of the top Pizza instructors in the World:

Enzo Coccia, Massimiliano Savia and Tony Gemignani. Enzo is regarded the top Neapolitan Pizza Instructor, Massimiliano the top Roman Pizza Instructor, and Tony the top American Style Instructor. Regarding their respective pizza sauces, Enzo’s Neapolitan has to be a San Marzano DOP tomato, hand crushed (not milled) and he only adds sea salt. Massimo’s Roman does not have to be a San Marzano (Roman Pizza does not have a strict code like Neapolitan) but must be an Italian tomato, hand crushed, with the addition of extra virgin olive oil, sea salt, and fresh basil. Tony’s New York-style sauce is three parts California ground tomato, one part premium California Pizza sauce, with sea salt, fresh basil and dried oregano.

Both Enzo and Massimo are firm believers in hand crushing their tomatoes. Enzo says that it’s something most pizzerias in Naples do not do anymore, but to honor and carry on the tradition of authentic Neapolitan pizza, he will always do it in his restaurants.

Massimo believes that if you take out the hand crushing, you are taking out the craftsmenship and artistic traits of the pizza as a whole, and your masterpiece will not be complete.

Tony was very hard pressed about never adding water or sugar to your sauce. He suggests if you want more sweetness, use more puree or pizza sauce. If you want to loosen your sauce up, he suggests more ground tomato.

Where I’m from in Chicago, we tend to like more earthy, deep and robust flavors.

Think of our Italian Beef Sandwiches, our Chicken Vesuvio and Deep Dish Pizza. Most Chicago pizza sauces, whether tavern or deep dish, feature a good amount of thick tomato puree and a lot more seasoning than you see in styles mentioned above.

Tomato purees and pizza sauces that you find on the commercial market are tomatoes that have been milled or grounded, then cooked to reduce water content and intensify the tomato flavor. This also gives your pizza sauce less of a fresh tomato flavor and more umami and depth. Another reason is that our dough is built very
different.

Tony’s New York and Enzo’s Neopolitan are both in mid 60-percent hydration, while Massimo’s Roman can be in the 80s percentage range. And because of the higher hydration, different types of flour are also used. Ceresota Flour is the most used in our market, and the hydration is typically in the 50-percent range, and always a fat added (oil, butter or lard). The results are a dryer, stiffer dough that can hold more.

My Chicago style sauce that I use on Taverns and Deep Dish is a two part California puree, one part California ground tomato. And here is the biggest difference: we add Romano cheese, dried basil, oregano, salt, pepper, granulated garlic and EVOO. We also like to blend this and refrigerate at least 24 hours so that the flavors combine and really seep in.

My first lessons in pizza sauce came from jumping through dumpsters counting empty cans. My most recent lessons in pizza sauce came from three of the top pizzaioli in the world. Reflecting on this incredible journey I sometimes feel like I’m in a dream. Twenty Five years flies by my dear pizza friends. Dream more, learn more, do more, become more.

Pasquale DiDiana is owner/operator of Bacci Pizzerias in Chicago, Illinois and a frequent speaker at International Pizza Expo.

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PENSACOLA BEACH, Fla. — After a year of planning and preparation, Innisfree Hotels has opened the first-of-its-kind grab-and-go market in Pensacola Beach, Piazza Pizza & Beach Bodega.

With a new location in the Soundside Market across the street from the Hampton Inn Pensacola Beach, Piazza Pizza & Beach Bodega is the perfect fast-casual spot. The market brings together traditional Italian deli vibes with beach influences, meeting the area’s growing demand for convenient, grab-and-go offerings.

The shop that serves the best pizza in Pensacola Beach will now offer made-to-order Italian subs and paninis featuring Boar’s Head meats and cheeses alongside curated market items like gourmet cheeses, unique snacks, fresh salads, wines, craft beer and soda, and homemade desserts. The market will also carry pantry staples, kid-friendly grocery items, beach essentials, and bespoke gifts and keepsakes.

“We’re thrilled to introduce this innovative market to Pensacola Beach,” said Manuel Rodriguez, Director of Food and Beverage for Innisfree Hotels, which operates five Pensacola Beach hotel properties in addition to Bonsai, Fish Heads, Piazza Pizza & Beach Bodega, Red Fish Blue Fish, Riptides Sports Grill & Tiki Bar, Sal de Mar, Salt, and Water Pig BBQ. “Our goal is to bring elevated convenience to guests and area residents and build on the success of the original Piazza Pizza location.”

Fans of Piazza Pizza’s New York style thin-crust pies can rest easy knowing the restaurant’s traditional Italian brick oven will continue turning out signature dishes, like the Sabrosa, the Supreme and the classic Margherita. Guests can also build their own pizzas by choosing from more than 20 topping options.

“It has been a labor of love to source the highest-quality products for Innisfree’s new market and bring something fun and unexpected to Pensacola Beach,” explained Rodriguez. “Guests will find something new to discover with each visit.”

Whether you’re in the mood for a casual dine-in experience, a snack or a meal to go, a quick shop for grocery staples or food delivery to your hotel via DoorDash, Piazza Pizza & Beach Bodega can accommodate your needs.

Piazza Pizza & Beach Bodega is located at 5 Via De Luna Dr., Suite G, Pensacola Beach and is open daily. Call 850-565-1980 or visit piazzapizzaandbeachbodega.com for more information.

ABOUT INNISFREE HOTELS

For more than three decades, Innisfree Hotels has expertly developed and managed dozens of hotels in partnership with many of the world’s most-recognized hospitality brands. Today, the company owns or manages more than 44 entities — about 3,600 rooms — and employs approximately 2,000 people. Innisfree is the largest beachfront hotel owner-operator on the Gulf Coast. As a triple-bottom-line company, Innisfree measures success through People, Planet and Prosperity. Innisfree, which has about $1.1 billion of assets under management and $250 million in annual hotel revenue, was named one of Hotel Business’ top management companies and top owners & developers in 2022. For more information, visit innisfreehotels.com.

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A classic Mortadella Pizza is experiencing a newfound popularity

I’ve never tasted Bologna, a.k.a. “Baloney”. As a child of vegetarians, I was spared that American childhood staple. Today, I am no traditionalist. I may be guilty, in the eyes of some Italians, of pushing innovation and interpretation into the territory of bastardization, but I have never tried Bologna and I don’t intend to. I’m open to breaking rules, but naming an American hyper-processed lunch meat after a city that many consider the culinary capital of one of the most food obsessed countries in the world is a pretty egregious move. Sorry Italy, there is no excuse for that behavior. So please, everyone, let’s sever any connections between Baloney and Mortadella, and hopefully it will fade away into obscurity.

We can make amends by celebrating the true meat treat of the ancient and great city of Bologna: Mortadella! This delicious salumi, or something like it, has been made in Italy since at least the time of the Romans — and the current form has a documented history going back to the 14th century. Lean pork meat is pulverized into a smooth paste, spiced with salt, myrtle berries, and sometimes studded with black pepper or more recently pistachio, and cubes of fat are folded in … then the whole thing goes into a natural casing. Smaller ones use pig bungs (look it up), and behemoths weighing as much as 200 pounds are packed into beef casings. The secret to its aroma and flavor comes from the cooking process; it’s cooked very low and slow at 180 F for 20 hours or more. The final product is sweet, smooth, and mildly spiced with a firm texture that creates a delicious bite even when sliced paper thin. Imported mortadella can be found at Italian delis or from importers of Italian products here in the United States. Of course, the United States is not alone in its love of this lunch meat.

It’s well known that Argentina and Brazil have huge Italian diaspora communities and their pizzeria scenes are massive, historical, and very popular. Buenos Aires and São Paulo love mortadella as much as they love pizza. In São Paulo there is a famous mortadella sandwich; a massive pile of thinly sliced mortadella is grilled on a plancha, then topped with Queijo Prato (literally translated as plate cheese and similar to Swiss), then the giant pile of mortadella and cheese is placed on a Portuguese roll and served as a knock-you-out, need-a nap-after, sandwich.

Anthony Bourdain loved it so much when he visited São Paulo that he put it in his book, Appetites: A Cookbook. In Buenos Aires bakeries, you can find something called Sándwich de miga; white bread with the crust taken off, filled simply with a slice of meat or cheese, mortadella being a popular choice, and possibly mayonnaise or mustard. Sándwich de miga is very similar to the tramezzino found in Turin and Venice. It’s a very out of place looking sandwich for Italy with its angular pale white squares of bread filled with salumi and mayonnaise. A sort of cognitive dissonance occurs when viewing these in the land of the amber hued crusty panini. But mortadella is not content to be contained in sandwiches alone —pizza is where it really shines!

The first time I remember mortadella being the star of a pizza was when Alan Richman named the mortadella pizza at Great Lake in Chicago the “No. 1 Pizza in America” in his 2009 GQ article. I had been watching Great Lake pizza from afar and sadly I never got to go before it closed, but from the photos, I was amazed at the look of the charred pizza hidden under a thin layer of mortadella lazily draped on top. Since then, I have tried many versions of mortadella pizza all over the world. At Atte Pizzeria in Buenos Aires I added my take on the most classic mortadella pizza to the menu. On a 12-inch Neapolitan dough, pistachio pesto (pistachio, garlic, Parmigiano, olive oil and a little salt which is blitzed to an almost smooth puree) is drizzled on the base, on top of that are chunks of fior di latte mozzarella and some funky taleggio cheese. The pizza is cooked in the wood fired oven. When the charred blistery crusted pizza comes out, we put little piles of very thinly sliced domestic mortadella on the pizza, and finish with finely grated Parmigiano and a sprinkling of crushed pistachio. The vibrant green pesto and lush pink mortadella bundles make this pizza as beautiful as it is delicious.

So, how should you incorporate mortadella into pizza? If you have a slicer, slice it super thin and drape it on after it comes out of the oven. You can lay it flat right onto the cooked pizza or stack it high by folding and twisting it to make small piles. You can create a mortazza, a viral sandwich at the moment, by taking a pizza dough flattened into a circle, covering it with only a thin layer of olive oil, folding it in half and baking it. When it comes out, unfold the dough and stuff it with thinly sliced mortadella. If you don’t have a slicer, cutting it into small cubes or sticks helps preserve the integrity and makes sure it doesn’t burn. Cooking mortadella in the oven is perfectly acceptable, despite what some people say. You could channel Argentina and put cubes on a pizza with mozzarella, then sprinkle some oregano and drizzle spicy chimichurri on it when it comes out of the oven. I’m a huge fan of muffulettas, so recently I made a muffuletta pizza. I start with mozzarella, provolone, chopped black and green olives, sliced red onions, and strips of mortadella. When it comes out of the oven, I sprinkle on some finely chopped giardiniera, Parmigiano and sesame seeds.

The brutal honest truth is that mortadella doesn’t need us, it doesn’t need pizza, and it doesn’t even need bread! It is perfect on its own, sliced wafer thin and lifted with bare fingers into open mouths. I salute all the mortadella purists out there, but feel free to innovate. I have included a recipe featuring this superior lunch meat that is versatile and global, and you can find Mortadella Muffuletta Pizza recipe.

Anthony Falco is an international pizza consultant.

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What makes a “rising star?” To us, eager independent pizzeria owners who display a true dedication to their craft, are trending upward with sales and rapidly growing their business — while dutifully serving their community — fit the mold. There are many rising stars in this great industry from coast to coast. Here, we highlight a few that have really impressed us.

Jillana Miller and Ahmad Butler, Owners & Chefs
at Miller Butler in San Pedro, CA

Jillana Miller and Ahmad Butler

Ages: 37 and 47

Titles: Owners & Chefs

Pizza Concept name: Miller Butler

Location: San Pedro, CA

Instagram handle(s):
@millerbutler_sp
@chefjillananadine
@mrbutler_aka_doughboi

PT: What has been key to building up steam as a caterer and pop-up pizzeria, especially in the LA market?

JM: There are several key elements. The driving forces that come to mind are consistency, authenticity and a reverence for quality. Building a business from scratch on a shoestring budget definitely requires unwavering commitment. You have to keep going, no matter what, and that’s not always easy. As a mobile business, circumstances affecting our operations can change in the blink of an eye; it’s an unfixed variable. Therefore, our consistency becomes the stabilizing fixed variable. Weather is a significant factor—on many occasions, we have worked through windstorms that blew away even weighted tents, not to mention pizza boxes, signs, and literally whole pizzas. Rain presents another challenge. It’s tough, exhausting, but it cannot be defeating. Honoring the grit as part of the process is a helpful mindset.

Consistency is imperative, not just in showing up, but also in how you show up. We aim to create a welcoming space at every event, where both our customers and our team feel comfortable. This authenticity is important to us, and we believe people can feel that.

Being a mobile business also demands a certain level of DIY marketing and self-promotion. We’re not in a static location where people can just drive by. If we don’t actively share our location and activities, people won’t find us. Social media, especially Instagram, has been invaluable in communicating with our followers and sharing our journey.

Besides just showing up, the quality of our pizza is paramount. We strive to deliver our best work, which should continually evolve. We enjoy creating unique pizzas with unexpected flavor profiles, but our dough, especially with high-quality flour like Le 5 Stagioni, is probably the star of the show.

PT: You’ve gained notoriety for your culinary creativity. What are you aiming for with your pizza?

JM: First and foremost, quality and attention to detail are crucial, whether it’s a simple classic pepperoni or one of our latest inventive creations—it must be top shelf and memorable. Expressing culture through our food is important to us. The tradition of Italian pizza serves as a great vehicle for celebrating various cultures. We’ve created Jamaican jerk pizza, a variety of Mexican pizzas, Japanese-inspired pizzas, Vietnamese-inspired pizzas, and classic French concepts. Our goal is to create pizzas that are intriguing and exciting for the palate without compromising the integrity of classic techniques.

PT: Tell us about how the power of community has helped you grow your vision?

JM: Community is vital for all small businesses. We have both an opportunity and a responsibility to contribute positively to our surroundings. For us, the community has been not only important but also a fundamental part of our growth. We started by selling pizzas in front of our house in our neighborhood, which allowed us to really connect with the fabric of our community. In those early days, when few people knew about us, it was our customers who spread the word to friends and family. It was like a domino effect; the more traffic we got, the more reasons we had to show up powerfully, and the more new customers we met. The power of community really became undeniable last year when we did an Indiegogo crowdfunding campaign for a catering van. Not only did our community help us raise $25,000, but they also became very active in the fundraising process. Many other small businesses donated their time and resources, which is a testament to the collective strength of a strong small business network.

The positive response that we’ve had from our community continues to inspire us to give back. We make it a point to pour back into our surrounding neighborhoods and organizations. Last year we raised over $4,000 for the Boys and Girls Club with a pasta-making class that we donated to their fundraising raffle. At this time we are not able to donate in a monetary way, however donating our time and services to these types of raffles and auctions has been a great way to support important entities around us. We’ve been able to do such for our local skatepark, a local nature preserve, a local arts organization, etc

PT: What’s next for Miller Butler?

JM: Our next big goal is to establish an official production kitchen and a small storefront of our own. We’ve worked with a combination of temporary ghost kitchens and a cottage license. As the business grows, these arrangements are becoming more challenging. We’re doing a lot with limited resources and space. Succeeding despite these limitations requires intense sacrifices. It has gotten us this far; however, our growth isn’t sustainable without a home base. Establishing this space will allow us to expand our services, continue our pop-ups and catering, and create a consistent gathering place for our community to enjoy. We look forward to the opportunity to teach more workshops, run fun new menus, produce unique dining events, and, of course, make pizza.

Marisol Doyle, Co-owner/Pizzaiola at Leña – Pizza + Bagels in Cleveland, Mississippi

Marisol Doyle

Age: 40

Title: Co-owner/Pizzaiola

Pizzeria name: Leña – Pizza + Bagels

Location: Cleveland, Mississippi

Instagram handle:
@lenapizzabagels @marisoldo

PT: What sparked your passion for pizza and bagels?

MD: I started with bagels back in 2016 when a friend of mine and I decided to make them for fun at the farmers market here in Cleveland, MS. It was a big success from the beginning, and we sold bagels every summer for five years. We even opened our own shop that lasted for a year, called Big River Bagels. It was a great introduction for me in terms of working with dough. I moved on to pizza in the summer of 2022. My husband and I went to Naples, Italy to take classes at Associazione Verace Pizza Napoletana and Scuola di Pizzaiolo. I fell in love with the process, and I really appreciated my instructors’ passion for teaching Neapolitan-style pizza with simple ingredients. This education was the deciding factor in opening up a small pizzeria and bagel shop in the Mississippi Delta.

PT: With 20 years in the restaurant industry, why now and why the Mississippi Delta to open your first restaurant?

MD: I’ve been in Cleveland since 2009, and through working in the restaurant business, I’ve met a lot of people and made great friends. We bought our first home here. Both my husband and I have a special connection with Cleveland and the Mississippi Delta because we have grown here personally and professionally. I never thought I would own a restaurant, but I believe Cleveland is the perfect place to try.

PT: Your menu changes weekly? What goes into your creativity? 

MD: We introduce a unique pizza special every week, a veggie option that changes from time to time, and five pizzas that always stay on the menu. Additionally, we offer a couple of salads, appetizers and desserts. Our customers really appreciate that we offer something different every week and that we try to make everything in-house. We draw inspiration from our travels, ingredients we enjoy and creative ideas on social media. My Mexican heritage also plays a big role in the specials. I often like to incorporate traditional Mexican ingredients to our pizzas. It usually takes us a day or two to come up with the perfect combination of ingredients. We test out the flavor combos to ensure our customers will like variety — and of course, we always want the end product to taste and look delicious.

PT: What’s something that you’ve learned in your first year of operation that has been indispensable to the business?

MD: The main thing is to be flexible. I started with a list of plans and learned that it’s okay to be open to different ideas and solutions. For example, I had a menu planned, but it just didn’t work out with how the flow of the dinner service panned out. We were able to make changes throughout the year to better fit our customers and improve our efficiency. I had to learn to be okay with changing plans on the fly to better the restaurant.

Carlos Estarita, Chef/Owner at Vice City Pizza in West Kendall (Miami, FL)

Carlos Estarita

Age: 31

Title: Chef/Owner

Pizzeria Name: Vice City Pizza

Location: West Kendall (Miami, FL)

Instagram Handle: Vice.city.pizza

PT: What makes a great pizza?

CE: What makes a great a pizza, to me at least, are the obvious things: the quality of the tomato, cheese and other ingredients. But when you really get into it, it’s all about the dough flavor and texture.

PT: What is the pizza scene like in Miami?

CE: Miami has grown an immense amount! It’s almost unreal to see the changes in the past decade. I’m not necessarily worried about making a name for myself, per se, since I’m more of a reserved family man. But more for the pizzeria, I think we’re doing that by just trying to make the best possible pizza that we’re capable of and becoming a neighborhood staple.

PT: What took you from fine dining to pizza?

CE: When the pandemic started, I was living in DC opening two restaurants with Zuma Group. Everything came to a stop, and I randomly wanted to start learning about dough, like most of the country, oddly enough. Eventually I came back home to Miami and didn’t really want to work in fine dining any longer — or work for anyone else — so I started my pop up and eventually partnered up with an old friend/local restaurateur, Jorgie Ramos.

PT: What else would you like to add?

CE: The pizza scene in Miami is insane right now! You have some amazing pizzerias here, places like Miami Slice, Square Pie City and Stanzione. I was fortunate enough to join this local “pizza movement” at the right time. My pizza experience is still fairly green, but I feel a lot of my overall fine dining experience and discipline has made the transition a bit easier. But Vice City Pizza has honestly been a dream come true. Getting to open my first restaurant in my old neighborhood where I grew up is amazing. Something we do a little different from most, or I guess other local pizzerias, is we have your classic pizzas, but we definitely push the edge with toppings. Sometimes it can definitely get “gimmicky,” but I don’t mind it as long as the guests enjoy them, and it also allows us to truly represent the Latin American flavors present in Miami. We do things like a Cuban Mojo Pork Pizza, the Colombiana, Birria, Al Pastor and thankfully Detroit style lends itself extremely well to pretty much anything you throw at it.

Thomas Gian Ardito, CEO at Brooklyn DOP in Brooklyn, NY

Thomas Gian Ardito

Age: 35

Title: CEO

Pizzeria name: Brooklyn DOP

Location: Brooklyn, NY

Instagram handle: @brooklyndop

PT: We hear you began as a pop-up. Tell us about that experience?

TA: As a gym owner during the pandemic, I essentially had three choices after we were forced to go into remote training (which cut revenue into one-fourth of what it had previously been): pay myself, pay my landlord, or pay my employees. I chose to pay my employees. After all, they were with me from the beginning and stuck with me through the pandemic. But I then had to figure out how I would pay my own bills. I always had been baking bread at home and was very much into the science of dough and used to even make pizza from 2004-2008 when I was 18-22. I had been experimenting since 2017 on applying bread techniques to pizza and discovered that basically this is what all the bleeding-edge places were doing, more or less, as well. In April 2020, I started putting pies for sale on my personal Instagram after constantly sharing pics of my experiments for months. It went from 12 pizzas on Friday from 5-9 p.m., to over 35 from 11 a.m.-9 p.m. Brooklyn DOP was born on 19th Street in Brooklyn and I had to upgrade my home oven with a custom made, ½-inch thick, 85-pound steel plate to adequately retain the heat to go pie after pie.

My cumpa, and now partner, Jason D’Amelio — who is also a passionate home cook and Financial Advisor by trade — decided he could use a pandemic distraction and joined me. We sat people on the porch and served wine, blasted Italian Hip Hop or Freestyle and expressed ourselves as people. I discovered something that really allowed me to be myself, connect with my roots and become an artistic expression while satisfying the scientific aspect that I always crave.

PT: What made you want to enter the pizza realm in Brooklyn, where there is no shortage of iconic pizzerias?

TA: I think a unique selling proposition is something every business needs. And, in Brooklyn, one would think pizza is not so unique. The proposition here becomes quality, reason, dedication and connecting people to what they love or remember about pizza. I always strove to make pizza as good as the pizza people remembered as kids. We remember things in an ideal way, and the strongest characteristics stick out in our minds.

The challenge becomes bringing those things into the present, and topping what we remember them as. The melty cheese and crispy, pleasantly chewy crust that crackles under your teeth … a bright tomato sauce with enough tang and sweetness to make you crave the next bite… I am confident I can compete based on that. Making pizza the old-fashioned way, with your heart.

PT: You’ve made a name for yourself and are standing out in the most competitive pizza crowd possible. How?

TA: When Brooklyn DOP began, I knew that even based on our name, we were declaring ourselves the NWO of the pizza game. Making a statement and consistently backing it up with a great product has allowed us to always be in the conversation. The hype was actually real. That being said, it is standing on the shoulders of giants that has given me the confidence to see that I can innovate and deliver. Mentors like Andrew Scudera, John Arena and many others who authored books I have read, have made this vision seem very possible to me from the beginning. The trick is in the “sprezzatura”, the art of making something very complicated look effortless. Behind the scenes, it is a very small staff of passionate and hard-working counter people, pizza makers and prep cooks who make Brooklyn DOP a competitor in this tough market.

Our customer base has followed us from an apartment doing sidewalk pickups week after week, telling their friends and family. These people now do the same for our pizzeria, and have stood with us through every experiment, mistake and success. This is a pandemic story of two native New Yorkers investing in this city and putting it on the line when other people had abandoned it. An outright refusal to succumb to circumstance and always keeping your eye open for an opportunity is something that our relatives instilled in us by emigrating to this country from Italy. They gave us an unfair advantage in that they showed us that all we need to do is remain prepared to act on our dreams. When preparation meets opportunity, success is inevitable. That is why their pictures adorn our walls. That is the essence of Brooklyn DOP and why we will continue to be in the Brooklyn Pizza Playoffs year after year, with the best of the best, proudly and gratefully.

Joseph Charles, Owner at Rock City Pizza in Boston, MA

Joseph Charles

Age: 35

Title: Owner

Pizzeria Name: Rock City Pizza

Location: Boston, Ma | Randolph, Ma

Instagram Handle: @Rockcitypizzza

PT: How did you survive the pandemic as you were a young pizzeria at the time?

JC: The pandemic was very hard for my business because we are located in a neighborhood that is surrounded by universities, and college students make up the majority of our population. That was only the beginning, though. A lot of catering went out the window and hasn’t come back with a lot of corporate employees not coming into the office anymore. We had to raise awareness that we were still open and that it was safe to come in. So, we began bringing pizzas to local hospitals and anywhere we could get access to people. We had a takeout window, so we gave customers the option to physically come in or just get takeout from the window. As far as inflation goes, just like everyone else we had to raise our prices. We did, however, switch up the menu slightly and offer smaller portions so it could reflect a less expensive price point.

PT: Tell us about your affiliation with the Boston Celtics? We found that very interesting.

JC: I received the Power Forward Grant from the Boston Celtics in 2022 and we have been working together on small things here and there. Through their partnership with VistaPrint a lot of opportunities have presented themselves, and it has done wonders for my business. I recently have been in a commercial with VistaPrint that ran throughout the NBA Playoffs, and it absolutely blew my business up!

PT: What other factors have led to your success in the pizza business?

JC: Advertising and marketing your authentic self are key. People know who I am and what to expect when they come into my places. (We serve) good quality, top-of-the-line products and dishes. Putting yourself out there so that people know you have something different to offer is important. Once your customers know, they will spread the word. You also have to be present. Whether that’s in the community, or in your store, people have to see that you’re involved.

PT: What can you tell us about your experience running a black-owned business?

JC: My experience leading a black-owned business has been one of many ups and downs. I don’t really like the classification of black owned. I own and run a pizza restaurant like everyone else. Yes, I happen to be black. 10 years ago, when I started Rock City Pizza no one knew it was black owned and no one called it a black-owned pizza shop. They just came to Rock City Pizza. There have been times when vendors or people would come looking for the owner and I would come out from my office and they would say: ‘We are looking for the owner, not the manager” and that’s the part I dislike. People don’t expect a black person like myself to own a pizza restaurant, and I ask why? I know the business is dominated by Europeans, but anyone can do anything they put their mind to. Rock City Pizza is on the rise, so ready or not here we come!

The post Rising Stars of the Pizzeria Industry 2024 appeared first on Pizza Today.

NFL prizes include an ultimate NFL Fantasy Football Experience and once-in-a-lifetime kickoff prize

DETROIT, MICH. – Little Caesars, home of HOT-N-READY pizza and sides, is excited to announce two exclusive NFL prizes as a part of Little Caesars Summer of HOT-N-READY Giveaways & Getaways. This nationwide celebration marks the 20th anniversary of Little Caesars’ iconic HOT-N-READY range of products and invites pizza lovers across America to participate in a thrilling summer-long giveaway.  To enter, simply stop in and purchase and HOT-N-READY pizza or side at a Little Caesars location and scan the QR code displayed in the store or visit SummerSweeps.LittleCaesars.com to upload your in-store receipt**.

Little Caesars HOT-N-READY pizzas have revolutionized the way families enjoy pizza with quick, affordable, and delicious offerings. As Official Pizza Sponsor of the NFL, Little Caesars is awarding extraordinary prizes in partnership with the NFL that football fans won’t want to miss.

The partnership between Little Caesars and the NFL perfectly embodies the spirit of celebration and community. As the Official Pizza Sponsor of the NFL, Little Caesars aligns its brand with one of the most beloved sports leagues in the United States, leveraging this collaboration to enhance the consumer experience during the significant milestone of 20 years of HOT-N-READY products. The selected prizes in the Summer of HOT-N-READY campaign are meticulously crafted to reflect the essence of both football culture and Little Caesars commitment to quality and convenience.

Ultimate NFL Fantasy Football Experience
This prize winner will enjoy an exclusive NFL Fantasy Football Experience, including:

• VIP Event Access: An unforgettable event at the Levi’s Stadium Innovation Center, renowned for its state-of-the-art facilities and immersive football atmosphere.
• Meet and Greet with George Kittle: A special appearance by NFL superstar George Kittle, providing fans with an up-close and personal experience with one of the league’s most dynamic tight ends.
• All-Inclusive Travel: Round-trip coach airfare, ground transportation between the hotel and stadium, and two nights’ accommodation in a standard hotel (double occupancy).

NFL Kickoff Experience
This prize winner will enjoy a once-in-a-lifetime kickoff experience including:

• Game Tickets: Winners can choose tickets to the first regular season home game of their favorite NFL team.
• Exclusive Prize Pack: A summer-themed prize pack filled with tailgating essentials, including tailgate chairs, a Bluetooth speaker, and a cooler backpack.
• Covered Hospitality Fees: Ensuring a seamless and enjoyable experience.

Get ready to heat up your summer with Little Caesars’ Summer of HOT-N-READY Giveaways & Getaways! Stay in the loop on all the latest and greatest giveaways and promotions by visiting SummerSweeps.LittleCaesars.com or following Little Caesars on social.

** NO PURCHASE NECESSARY. Void where prohibited. Open to legal residents of the 50 US and DC, who are 18 years of age or older and age of majority, as of date of entry. Begins 10:00 a.m. ET on 5/27/24 and ends 11:59 p.m. ET on 9/1/24. For complete Official Rules, eligibility and entry periods, including how to enter without a purchase, visit summersweeps.littlecaesars.com. Sponsor: Little Caesars Enterprises Inc. ©2024 LCE, Inc. CR0023736.

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 65 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.   

The post NFL and Little Caesars® Announce Ultimate Football Fan Prizes for Summer of Hot-N-Ready® Giveaways & Getaways appeared first on Pizza Today.

Under this new partnership, customers who invest in an AutoFry or MultiChef will receive a complimentary case of Tequesitos! –featuring a savory cheese filling. This special offer is designed to delight taste buds and complement the efficiency and versatility of MTI’s cutting-edge cooking equipment.

In addition to the complimentary case, customers will also receive 30 Tequesitos serving cones! This added benefit ensures that customers can easily serve up the deliciousness of Tequesitos! while also providing an on-the-go option to their diners.

“We are thrilled to announce our partnership with Tequesitos!,” said Danielle, Marketing Manager at Motion Technology, Inc. “At MTI, we are committed to not only providing top-of-the-line kitchen solutions but also supporting our customers long after they’ve made their purchase. Tequesitos! shares our dedication to quality and customer satisfaction, making them the perfect partner for this endeavor.”

This partnership exemplifies MTI’s ongoing commitment to offering unparalleled value and support to its customers. By teaming up with Tequesitos!, MTI aims to elevate the culinary experience and drive success for businesses across the foodservice industry.

About Motion Technology, Inc.:

Motion Technology, Inc., a Hudson, MA based company, manufactures and sells ventless equipment solutions to the foodservice industry. Since 1990, Motion Technology, Inc. has consistently provided quality equipment and dedicated technical service to customers from independent foodservice establishments to worldwide chains.

About Tequesitos!:

Tequesitos! is a company with a global footprint, crafting, distributing, and popularizing a delectable snack known as “tequeño.” Operating in Venezuela, Colombia, México, Puerto Rico, and the USA, we boast two cutting-edge manufacturing facilities, over 100 stores, and a presence in 2,000+ entertainment industry food concessions and 2,500 self-service points. Originally from Venezuela, the tequeño has become a sensation, captivating taste buds across Latin America and recently in the USA. As pioneers in this culinary venture, they produce, distribute, and market Tequesitos!, a small stick of white cheese wrapped in golden wheat flour dough, crisply cooked for a warm and delightful experience. This unique snack promises a gratifying texture that ensures repeat delight.

The post Motion Technology, Inc. Partners with Tequesitos! to Offer Exclusive Rebates to Customers appeared first on Pizza Today.

SPRINGDALE, Ark. (June 5, 2024) – Tyson Foodservice, a leading provider of high-quality protein, is excited to announce the launch of three new products set to help operators meet both back-of-house challenges and diverse consumer tastes.

Tyson® Honey Stung® Tenderloins Photo Credit: Tyson Foodservice

Building on the legacy of the popular Tyson^® Honey Stung^® Bone-In Chicken products, Tyson Foodservice introduces boneless tenderloins in two new flavor profiles: Original Honey and Hot Honey. According to Datassential, the pairing of honey and chicken is a classic favorite among consumers, with hot honey flavor profiles witnessing 40 percent growth in the last 12 months and 111 percent growth in the last four years.  Crafted with over three decades of expertise, Tyson^® Honey Stung^® Tenderloins are made with real honey and boast an authentic taste experience, from light, crispy breading, to juicy, delicious whole muscle chicken. Operators can now serve a growing customer favorite without creating a sticky mess in the kitchen or on the plate.

Jimmy Dean® Fully Cooked Chicken Breakfast Sausage Photo Credit: Tyson Foodservice

Under the Jimmy Dean^® brand, Tyson Foodservice introduces a new range of chicken breakfast sausage products, available in both links and patties, including low-sodium options. According to Datassential 2023 “New Foundations in Health” report, 57 percent of consumers express a preference for low-sodium options. In a 2022 breakfast study, Technomic also reported a growing emphasis on nutritious breakfast choices. Offering a natural and lower fat alternative to traditional pork-based breakfast sausages, Jimmy Dean^® Fully Cooked Chicken Breakfast Sausage is crafted with quality ingredients and the signature flavor customers love yet boasts 60 percent less fat per serving compared to USDA fully cooked pork sausage. These new chicken breakfast sausage products align perfectly with evolving consumer demands and provide a guilt-free indulgence for breakfast enthusiasts.

Tyson Red Label® Fully Cooked Authentically Crispy Bone-in Chicken Wing Sections Photo Credit: Tyson Foodservice

Designed to elevate the chicken wing experience, Tyson Foodservice introduces a new addition to its Tyson Red Label^® product line. Precooked to perfection, Tyson Red Label^® Fully Cooked Authentically Crispy Bone-in Chicken Wing Sections save time and labor in the kitchen, allowing operators to cater to customer demand efficiently. These bone-in chicken wing sections feature a proprietary breading process that ensures a super crispy exterior, maintaining crunchiness for up to 30 minutes even when sauced. Available in original or spicy flavors, these wings offer a perfect balance of flavor and texture, making them a standout addition to any menu.

These innovative products from Tyson Foodservice represent their commitment to excellence in meeting the evolving needs of the foodservice industry. For more information and recipe ideas on these new products, visit TysonFoodservice.com.

About Tyson Foodservice 

Tyson Foods, Inc. (NYSE: TSN) is one of the world’s largest food companies and a recognized leader in protein, headquartered in Springdale, Arkansas. Founded in 1935 by John W. Tyson and grown under four generations of family leadership, the Company has a broad portfolio of products and brands like Tyson^®, Tyson Red Label^®, Jimmy Dean^®, Hillshire Farm^®, AdvancePierre^®, Wright^®, Steak-EZE^®, Original Philly^®, State Fair^®, Ball Park^® and more. Tyson Foodservice innovates continually to help make protein more sustainable and affordable to meet operators’ needs worldwide and raise the world’s expectations for how much good food can do. Through its Core Values, Tyson Foods strives to operate with integrity, create value for its shareholders, customers, communities and team members and serve as a steward of the animals, land and environment entrusted to it. Visit http://www.tysonfoodservice.com/ for product information, resources and market-relevant solutions backed by our trusted brands.

The post Tyson Foodservice Unveils Three Innovative New Products Catering to Evolving Needs in the Food Industry appeared first on Pizza Today.

DETROIT, MICH. – This summer, Little Caesars is turning up the heat and celebrating 20 years of the legendary Hot-N-Ready products. To commemorate the anniversary, Little Caesars is giving away major prizes throughout the summer in a giveaway filled with delicious surprises for pizza lovers nationwide. 

Since its inception in 2004, Hot-N-Ready has been the go-to option for those looking for a quick, easy pizza option, offering a mouthwatering blend of convenience and quality that has delighted taste buds for years. To honor this legacy, Little Caesars is kicking off the sizzling Summer of Hot-N-Ready® Giveaways and Getaways with a free year of Hot-N-Ready classic pizzas to a lucky 20 winners. Beginning on May 27, customers simply need to visit their nearest participating Little Caesars location and scan the QR code on their receipt to enter the sweepstakes. Full details and official rules can be found at SummerSweeps.LittleCaesars.com. No Purchase Necessary.  

Throughout the summer season, pizza fans can expect new prizes to be announced each month. The prizes for the month of June include:

• • One Year of Free Classic Pizza including 52 pizzas for the year (Entry Period: 5/27 – 6/2)
  • Flyaway Package to PEPSI® Rock the South 2024 including Sponsor Row festival tickets, airfare, hotel and Little Caesars merchandise (Entry Period: 6/3 – 6/9)
  • Summer Backyard BBQ Party package including Little Caesars gift card, grill tools and Better with Pepsi grill and cooler, along with other summer fun items (Entry Period: 6/10 – 6/16)\
  • Hot-Takes package including a 4K camera or drone and Little Caesars merchandise for (Entry Period: 6/24 – 6/30)

In addition to the prizes which include special getaways and once-in-a-lifetime experiences, thousands of winners will also score free Little Caesars products and merchandise throughout the summer. 

“We are thrilled to celebrate 20 years of Hot-N-Ready, a super-fast way to pizza that has not only redefined the industry but also become a beloved fixture in communities across the country,” said Greg Hamilton, Chief Marketing Officer at Little Caesars. “This summer, we invite our customers to join us in commemorating this milestone with a summer of spectacular prizes. It’s our way of saying thank you for two decades of unwavering support.”

For more information on Little Caesars Summer of Hot-N-Ready Giveaways & Getaways and to stay updated on the latest giveaways and promotions, visit SummerSweeps.LittleCaesars.com and follow Little Caesars on social media.

** NO PURCHASE NECESSARY. Void where prohibited. Open to legal residents of the 50 US and DC, who are 18 years of age or older and age of majority, as of date of entry. Begins 10:00 a.m. ET on 5/27/24 and ends 11:59 p.m. ET on 9/1/24. For complete Official Rules, eligibility and entry periods, including how to enter without a purchase, visit summersweeps.littlecaesars.com. Sponsor: Little Caesars Enterprises Inc. ©2024 LCE, Inc. CR0023736.

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.   

The post Little Caesars Celebrates 20 Years of Hot-N-Ready with Summer of Hot-N-Ready Giveaways & Getaways appeared first on Pizza Today.

The 522 Pizza from Izzy’s Pizza in Omaha, Nebraska is our pick for Pizza of the Week

This week’s Pizza Today Featured Pizza of the Week goes out to Izzy’s Pizza (@izzyspizzaomaha on Instagram) in Omaha, Nebraska with a creative, Latin-inspired pizza that melds the perfect balance of creamy, spicy, and tangy flavors. Well done, Izzy’s!

We reached out to owner Brett Geiger to find out more about this delicious featured pizza. “This pizza features our Brick and Mozzarella cheese blend, Fontanini Chorizo, Roasted Pineapple, Cilantro Lime Crema, Pineapple Jalapeno Sauce, and Cotija Cheese. A little extra Cilantro on top for the pop,” he says

What’s is Pizza Today’s Pizza of the Week?

The post Pizza of the Week: Izzy’s Pizza, Omaha, NE appeared first on Pizza Today.

PLANO, Texas, May 14, 2024 /PRNewswire/ — Starting today, Pizza Hut is entering the burger business with a better way to burger. Introducing the new Cheeseburger Melt, a parmesan-crusted thin crust Melt folded and loaded with beef, applewood-smoked bacon, onions, mozzarella, and cheddar, served with Burger Sauce on the side. The savory, cheesy, crunchy menu item ditches the bun (say goodbye to soggy bun burger deliveries) and brings together a medley of flavors for those craving a cheeseburger all wrapped into a crispy thin crust. With this handheld, Pizza Hut has cracked the code for what a cheeseburger should be: portable, crunchy, and oozing with cheese.

For the launch of the new Cheeseburger Melt, Pizza Hut is encouraging burger enthusiasts to cheat on their usual burger chain to prove their new favorite cheeseburger is now from a pizza place instead and even Better With PEPSI^®. Starting today, Pizza Hut is deploying delivery drivers to make appearances at certain fast-food burger chain drive-thrus, complete with a QR code displayed on their back windows to scan for a better burger. Those that see the cars in the drive-thrus and scan the QR code asking if they want a better burger will be entered to redeem a coupon for a FREE Cheeseburger Melt and refreshing PEPSI^® while supplies last. The offer is available in a few markets where the largest fast-food burger chains are headquartered: Chicago, IL and Miami, FL*.

“As a brand known for exceptional pizzas, venturing into the burger business is an exciting first for us,” said Lindsay Morgan, Chief Marketing Officer at Pizza Hut. “We thought we’d kick off our burger journey with something bold. That’s why we’re making waves in burger chain drive-thrus, serving up our delicious new Cheeseburger Melt for all you burger lovers out there.”

Perfect for any lunch or dinner meal occasion, each order of Melts features two slices of Pizza Hut’s signature Thin N’ Crispy^® crust loaded with an abundance of toppings and cheese, folded over, baked to melty perfection and complemented with a dipping sauce that pairs perfectly with the individual-sized meal and a PEPSI^®. In addition to cheeseburger, Pizza Hut Melts^® are available in four other recipes: Pepperoni Lover’s^® served with marinara dipping sauce, Buffalo Chicken served with buffalo dipping sauce and ranch dipping sauce, Chicken Bacon Parmesan served with ranch dipping sauce and Meat Lover’s^® served with marinara dipping sauce.

“For the first time ever, we packed everything you know and love about a cheeseburger into our craveable Thin N’ Crispy^® crust to develop the new Cheeseburger Melt,” said Rachel Antalek, Chief Food Innovation Officer at Pizza Hut. “Unlike a traditional cheeseburger, the Cheeseburger Melt dips perfectly into what we would argue is the world’s best burger dipping sauce. We challenge you to find a better burger and sauce experience.”

The Cheeseburger Melt is also part of the new My Hut Box™ Offer** that allows guests to choose between Melts or a 2-topping Personal Pan Pizza^®, plus a side of fries or 4 boneless wings and a 20oz drink. Melts dipping sauce included. Order a My Hut Box now starting at $6.99 at participating Pizza Hut restaurants nationwide. Click here to find the closest Pizza Hut location.

*INCENTIVES AVAILABLE FIRST-COME, FIRST-SERVED, WHILE SUPPLIES LAST. QUANTITIES ARE LIMITED. Open to legal US residents physically residing in the 50 US/DC who are 18+ years of age. Ends at 11:59:59 pm CT on 5/20/24, or when all available Incentives are depleted (whichever comes first). A minimum of 7,350 Incentives are available. Limit one (1) Incentive per person. Other restrictions apply. For full Terms, visit thecheeseburger.com/terms.

**My Hut Box and Cheeseburger Melts are offered for a limited time only at select participating locations. My Hut Box Pricing varies based on selection. Pizza entrée includes up to 2 pizza toppings and wings side includes selection of 4 Boneless Honey BBQ or Buffalo Medium wings only. Additional charge for wing sauce. Melts come with 1 dipping sauce, no substitutions. Beverage extra. Exclusions apply.

About Pizza Hut^®

Pizza Hut, a subsidiary of Yum! Brands, Inc. (NYSE: YUM), was founded in 1958 in Wichita, Kansas and since then has earned a reputation as a trailblazer in innovation with the creation of icons like Original® Pan and Original® Stuffed Crust pizzas. In 1994, Pizza Hut pizza was the very first online food order. Today, Pizza Hut continues leading the way in the digital and technology space with over half of transactions worldwide coming from digital orders. Pizza Hut is committed to providing an easy pizza experience – from order to delivery – and has Hut Rewards®, the Pizza Hut loyalty program that offers points for every dollar spent on food any way you order. Hut Rewards is open to U.S. residents 18+. See applicable terms at https://hutrewards.pizzahut.com/terms/. A global leader in the pizza category, Pizza Hut operates more than 19,000 restaurants in more than 100 countries. Through its enormous presence, Pizza Hut works to unlock opportunity for its team members and communities around the world.

For more information, visit www.pizzahut.com. You can remain up to date on what’s happening at Pizza Hut by following us on Facebook, Twitter, Instagram, TikTok and subscribing to our YouTube channel.

About PepsiCo

PepsiCo products are enjoyed by consumers more than one billion times a day in more than 200 countries and territories around the world. PepsiCo generated more than $91 billion in net revenue in 2023, driven by a complementary beverage and convenient foods portfolio that includes Lay’s, Doritos, Cheetos, Gatorade, Pepsi-Cola, Mountain Dew, Quaker, and SodaStream. PepsiCo’s product portfolio includes a wide range of enjoyable foods and beverages, including many iconic brands that generate more than $1 billion each in estimated annual retail sales.

PEPSI, PEPSI-COLA and the Pepsi Globe are registered trademarks of PepsiCo, Inc.

The post Pizza Hut Enters the Burger Business with New Cheeseburger Melt appeared first on Pizza Today.

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

The post Donatos Pizza CEO Announces Retirement appeared first on Pizza Today.

PizzaCon debuts November 7, 2024, at The Fillmore Philadelphia

If you are looking to take your pizzeria to the next level, then PizzaCon is the place for you. Make plans now to experience a full day of motivational activations, demonstrations and education. PizzaCon is a new, exclusive way for pizzeria operators and suppliers to interact. Sponsors will have an opportunity to showcase their products and services through an immersive, curated experience.

PizzaCon will make its debut on November 7, 2024, at The Fillmore Philadelphia. Join us in a new unique intimate setting that will allow owners and operators the opportunity to connect in a unique way with leading manufacturers and suppliers. 

This isn’t your typical B2B event, and it must be on your 2024 calendar! Here are three reasons why you need to be at PizzaCon.

Discover the latest and greatest products and services that industry suppliers have to offer in an intimate and high impact setting conducive to business networking.

Experience a full day of curated programming including activations developed to inspire and educate.

Reconnect with other pizzeria operators and peers in your own backyard to share challenges and solutions.

Please join us in this new, unique setting that will allow pizzeria owners and operators the opportunity to connect in a unique way with leading industry manufacturers and suppliers. This new model will allow you to “see, shop, network, and eat” in a more personal setting. Brands represented at PizzaCon are putting their best products and services on display and working to bring you a novel, intimate and exclusive experience – be sure you’re there to experience it firsthand! Registration will open in June 2024.

As always, our commitment to you is to over deliver and offer pizzeria owners and operators solutions and opportunities to position your restaurant for future success.

It’s all pizza and it’s all for YOU!

Bill Oakley
Group Show Director

The post PizzaCon 2024 — Save the Date! appeared first on Pizza Today.

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.

The post Official International Pizza Challenge 2024 Best Pizza Winners are… appeared first on Pizza Today.

Pizzaiolos can recreate the deep, buttery crusts layered with ingredients.

Bake as deep as you can go with the Chicago Deep Dish Pan — the perfect pan to help pizzerias and foodservice operations recreate one of the most popular regional styles of pizza in the nation. Chicago Deep Dish Pizza Pans come in 1.5” and 2.25” depths, and both come in a variety of diameters.

LloydPans Chicago Deep Dish Pans include the following features:

• Can be stacked dozens high
• Stacks are stable for easier carrying
• Ideal for proofing dough
• Less expensive, since separators are not needed
• 2″ clearance between pans
• Round rim for safe handling
• Heavy 14-gauge aluminum
• Choose PRE SEASONED Tuff-Kote finish or bare aluminum

LloydPans, a U.S. manufacturer of commercial pizza pans and tools, bakeware, cookware and foodservice equipment, is located in Spokane Valley, Wash. In addition to an extensive line of standard products, LloydPans also offers custom solutions for just about anything their customers need. LloydPans’ products are sold online at www.lloydpans.com and through distributors.

LloydPans
800-748-6251
www.lloydpans.com
sales@lloydpans.com

The post Go beyond the Windy City with LloydPans Deep Dish Pans appeared first on Pizza Today.

Marco’s brand brings quality and fresh flavor to the forefront to elevate every occasion

TOLEDO, Ohio, April 22, 2024 – Marco’s Pizza, one of the nation’s fastest-growing pizza brands, announced today the launch of a new brand platform, But Wait, There’s Marco’s™, designed to disrupt routine ordering behavior and remind consumers of a tastier option – Marco’s Pizza!

The opportunity to awaken consumers to the flavorful choice is significant. In fact, 66% of consumers had pizza within the last week, yet 96% of consumers’ last pizza order was from an establishment they had been to before, according to the Datassential 2024 Pizza Keynote.

But Wait, There’s Marco’s™ encourages consumers to break free from the mundane and try the big, bold flavors of Marco’s Pizza that come from its commitment to craftmanship: fresh dough made in every store, every day; the founder’s signature sauce; a fresh, never frozen  blend of three real cheeses; and premium toppings baked atop an always golden crust.

The new brand platform kicks off today with a national advertising campaign, created by Chicago-based BarkleyOKRP. At the heart of the campaign are new :15 and :30 spots that will air on major networks on linear and streaming TV, executed by Marco’s new media agency of record, Noble People.

In addition to the new TV spots, the brand is bringing But Wait, There’s Marco’s™ to life through print, radio, paid social media, digital out-of-home units, email marketing, and a full creative refresh that delivers a brighter, more modern look and feel across all touch points.

“From day one, Marco’s Pizza has delivered superior quality and next-level flavor. And it’s time for more consumers to taste the difference,” said Denise Lauer, Chief Marketing Officer, Marco’s Franchising, LLC. “The launch of our new brand platform, But Wait, There’s Marco’s, inspires consumers to change up their pizza routine and experience the extraordinary flavor that we bring to the table every day. We believe consumers will discover that Marco’s Pizza is more than better.”

From captivating new imagery of its hallmark products to an unforgettable new tagline that interrupts common pizza eating occasions, the But Wait, There’s Marco’s™ brand platform urges consumers to never settle for mediocre pizza.

“There’s nothing better than a delicious rhythmic hook to shake up the status quo. And we’re doing this by celebrating the quality and craft that goes into every Marco’s pizza,” said Matt Reinhard, BarkleyOKRP Founder and Head of Design. “With this new campaign, we have an opportunity to showcase a modern twist on one of the category’s fastest growing brands.”

Marco’s Treats Taste Buds with Two Delicious Offers

Starting today, consumers can make Marco’s their first-round pick and score 32% off all menu-price pizzas* using code 32MPP this Monday, April 22 through Thursday, April 25. Offer available for online and app orders only; see www.marcos.com for details.

In addition, the brand is celebrating the launch of its new But Wait, There’s Marco™ platform with an unbeatable offer to help consumers elevate their pizza experience. Marco’s most popular pizza – the Pepperoni Magnifico® loaded with both classic and crispy, cupped Old World Pepperoni® – is available for just $9.99 using code PEPMAG for a limited time.**

For more information about this offer, Marco’s Pizza and to find your nearest location, please visit www.marcos.com or download our mobile app available on the App Store or Google Play.

ABOUT MARCO’S PIZZA

Marco’s Pizza is the one of the fastest-growing pizza brands in the United States. Marco’s was founded in 1978 by Italian-born Pasquale (“Pat”) Giammarco and delivers a high-quality pizza experience, known for its dough made from scratch and its three fresh signature cheeses. The company has grown from its roots as a beloved Ohio brand to operate over 1,100 stores in 34 states with locations in Puerto Rico and the Bahamas. Most recently, Marco’s Pizza was ranked No. 51 on Entrepreneur Magazine’s 2023 “Franchise 500” ranking. Other recent accolades include a high ranking on Newsweek’s 2023 “America’s Best Customer Service” in pizza chains list, ranked No. 40 on QSR’s Top 50 and has been featured six consecutive years on Nation’s Restaurant News’ prestigious “Top 500” ranking.

* Use code: 32MPP. Limited time only. Price and participation may vary. Available only on orders placed through Marco’s app and marcos.com only. Not valid with catering, other offers, or discounts or through 3rd-party delivery apps. Order must include all required items. Price and delivery fee may vary. Delivery orders must meet stated minimum. Other restrictions may apply.

** Use Code PEPMAG. Valid on the Large Pepperoni Magnifico® only. For a limited time only at participating stores. Order must include all required items. Not valid with other offers or discounts or through 3rd-party delivery apps. Price and delivery fee may vary. Delivery orders must meet stated minimum. Other restrictions may apply.

The post Marco’s Pizza Pulls Consumers Out of Pizza Ruts in New Brand Campaign 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.

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

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

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

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

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

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

Where does acidity come from?

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

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

Role of time, temperature and hydration in dough production

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

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

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

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

Dough Resources

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

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

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

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

Leo Spizziri- Chicago, Illinois IG:askchefleo

Karl De Smedt: IG: sourdough_librarian

Books by Modernist Cuisine: Modernist Bread

Bread Science by Emily Buehler

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

Podcast: The sourdough podcast by Michael Hilburn

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

The post Knead to Know: What Does pH Do to Pizza Dough? appeared first on Pizza Today.

“Customers are always in search of something new and intriguing on a restaurant’s menu that has a familiar twist,” says David Halt, Red Gold’s Senior Director of Business Development. “Our new Supreme Pizza Soup was created to do just that.”

The recipe includes Red Gold’s Tuttorosso® brand Fresh Pizza Sauce and Red Gold Crushed Ground Tomatoes with Italian sausage and diced pepperoni. Using other common ingredients in a restaurant’s kitchen, the Supreme Pizza Soup is easy to prepare, with the recipe serving 30 guests. Access the recipe at RedGoldFoodservice.com.

“To promote this fantastic recipe, operators can save up to $100 on Tuttorosso Fresh Pizza Sauce with a special rebate that is good through June 30, 2024.

About Red Gold

Four generations of the Reichart family have been producing premium quality tomato products since 1942.  When the US entered WWII, the government asked citizens to step up and help the war effort and the call was answered.  Since then, Red Gold has become the largest privately-owned tomato processor in the nation with three state-of-the-art facilities in Elwood, Geneva, and Orestes, Indiana.  The company also boasts a million square foot distribution center in Alexandria and operates the subsidiary RG Transport trucking fleet in Elwood. Red Gold partners with local family farms across Indiana, southern Michigan, and Northwest Ohio to sustainably produce premium quality canned tomatoes, ketchup, sauces, salsas, and juices for foodservice, private brands, export, co-pack and club channels of distribution. The Red Gold family of consumer brands includes Red Gold®, Redpack®, Tuttorosso®, and Sacramento®.  Exceptional quality and operational excellence are the shared values that contributed to the employee-created mission statement: “To produce the freshest, best tasting tomato products in the world.”

Visit www.RedGoldFoods.com to learn more about Red Gold.

The post New Supreme Pizza Soup Recipe Is An Irresistible Menu Addition appeared first on Pizza Today.

Outsourcing Desserts

The question of when a restaurant should outsource desserts comes up frequently among owners and operators. While some pizza shops may be scratch-only kitchens or able to handle a full menu load, the reality for many others is that outsourcing some items makes sense for their operations. Some even find a balance in using a combination of in-house and outsourced desserts.

Jessica Hellaine, co-owner and operator of Black Dog Pizzeria in Dublin, Ohio says, “Outsourcing our desserts allows us to focus more on our main dish—our pizzas. It is less work for us that can be used elsewhere, and also helps us to save on space, time and money.  We’re just a takeout/delivery pizzeria and so our resources are limited. And working with local bakers allows us unique marketing opportunities.”

Outsourcing desserts comes down to time, labor and space — elements that many operations find sorely lacking into today’s restaurants. It’s important to always run the numbers. If you are considering outsourcing or the reverse and you want to take desserts in house, it is vital to establish your true costs and your pricing and profit margin goals with each dessert item.

If you are an operation that is deciding whether to incorporate dessert into the menu at all, many operators find it is worth it. Datassentials released its report that 60 percent of operators say that the desserts they offer help to drive profit. That survey also found the best-selling desserts were easy to prep and can be eaten on the go.

If you were at Pizza Expo in Las Vegas, you may have noticed, and even tasted, dozens upon dozens of desserts offered by vendors, including gelato, cannoli, cheesecake, cakes, brownies, cookies and more. You may have also tried vegan and allergy-sensitive specific treats to nut, dairy and gluten allergies. With stringent guidelines for allergy-related foods, outsourcing especially these types of desserts can help you limit cross contamination that can occur in restaurant kitchen environments.

Some desserts are prone to outsourcing — like gelato and ice cream. But, the fact is almost any dessert you can dream up is probably already available through outsourcing. There are many options when outsourcing desserts. You need to evaluate which will work better for your business and more importantly which will sell well with customers. Here are sources where you can find desserts:

• Mainline Distributors. Some advantages to using your established distributor is that you already have a working relationship and delivery processes in place. They also typically have a large catalog of sweet treat options.
• Wholesale Bakeries. Wholesale bakeries have strong distribution network and can accommodate high-volume bulk production.
• Local Retail Bakeries. Since retail bakeries have a consumer direct model, name recognition can be high with diners.

A note on wholesale bakeries and retail bakeries: There are several bakeries that operate in both capacities.

What are you looking for in your desserts?

Knowing the answer to this question will help you find out which direction you want to go with sourcing your desserts. When Hellaine is looking for a dessert, she’s says she is seeking, “reliability and unique ‘cool’ desserts that taste good and travel well. We wanted to offer baked goods that are more interesting than just the standard baked cookies and brownies at a lot of the shops nearby. It’s also important for us to keep whatever food we sell as scratch-made as possible, and to work locally.”

Tasting and testing outsource desserts is just as important as when you research and develop in-house items. Run blind tastings with employees, customers and friends and family. Gather an honest assessment before you add it to the menu. This is no time to order and “hope it sells.”

Going with a Local Bakery

If you already have working relationships with local businesses in your community, buying desserts from a local bakery may be a great option for you to continue supporting fellow local companies. Hellaine uses two locally owned bakers/bakeries to supply desserts — Angie’s Rainbow Cookies and Paisley’s Pie.

“We have worked with Paisley’s Pies for about six years and Angie’s Rainbow Cookies for a little over a year,” she says. “Paisleys Pies we found at a local market and asked if she could make pies to sell in our shop—specifically pies unique and only available to our pizzeria. Angie’s Rainbow Cookies came to us asking if we would be interested in selling her cookies through our shop. She had previously been selling Italian rainbow cookies through her website and the local Farmer’s Market circuit.”

You may need to seek out those relationships. This is where social media, review sites and local news sources come in handy. You can find out who is already making the best desserts in town to see if what they offer would fit your business concept.

Working with local bakeries can also allow for flexibility and specialty products. “We put an order in at the beginning of the week with our providers for how many items we need and what type, and they bring them out a few days later,” Hellaine says. “They also make us monthly ‘specialty’ items that can only be purchased at our shop for that month—usually something holiday or seasonal themed—that we sell alongside their regular fare.”

Partnerships with a local bakery are great for cross promotion. “We co-market with Angie’s Rainbow Cookies,” Hellaine says. “She has an amazing social media presence and by collaborating on stories, feeds, and posts, we have access to each other’s customers. She’s brought a lot of her fans to us and our shop, and we’ve introduced a lot of people to just cookies. It’s a win-win and I think customers really appreciate seeing two local business owners working together and being front and center for their products.“

DENISE GREER is Executive Editor of Pizza Today.

The post When should a restaurant outsource its desserts? appeared first on Pizza Today.

Explore the future of pizza-making technology.

LloydPans will be at Booth No. 2739 in Las Vegas for the 40th International Pizza Expo! Expo attendees, including pizzeria owners, chefs and industry enthusiasts, are invited to visit and get inspired by the possibilities that LloydPans’ innovative pizza equipment and accessories bring to the table.

Here’s a sneak peek of 3 pans available for purchase at the booth:

Detroit-Style Pizza Pan
Enjoy 15% off with promo code DETROITPIZZA2024 in March! Sleek body design and hard coat anodized exterior makes it our best seller. Metal utensil safe and durable enough to withstand the punishing conditions of a high-volume pizza operation.

Grandma-Style Pizza Pan
Grandma-Style Pizza Pans come in a variety of sizes, each with a 1-inch depth and 76 degrees angled side. Highly conductive aluminum construction imparts the perfect crust attributes: crispy on the outside and chewy on the inside.

Long Pizza Pan
Accommodates both small and large gatherings around the table with three different pan lengths. Features include a folded rim for added strength and safety in handling, durable 14-gauge hard coat anodized aluminum.

*Pans purchased at the booth can be conveniently shipped after Pizza Expo is over.

LloydPans, a U.S. manufacturer of commercial pizza pans and tools, bakeware, cookware and foodservice equipment, is located in Spokane Valley, Wash. In addition to an extensive line of standard products, LloydPans also offers custom solutions for just about anything their customers need. LloydPans’ products are sold online at www.lloydpans.com and through distributors.

LloydPans
800-748-6251
www.lloydpans.com
sales@lloydpans.com

The post LloydPans to Showcase Cutting-Edge Pizza Pans at Pizza Expo appeared first on Pizza Today.

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

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

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

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

Flour + Water Pizzeria | Flour + Water Pizza Shop

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

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

Co-Chefs: Thomas McNaughton, Ryan Pollnow

Beverage Director: Samuel Bogue

Director of Operations: Amanda Flores

General Manager: Paige McNeil

Hours: 11:30am to 10pm, daily

fwpizzeria.com | @flourandwaterpizzeria

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

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

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

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

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

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

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

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

About Flour + Water Hospitality Group

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

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

Thank you to our sponsor

The post 196. Flour + Water = a Vibrant, Growing Pizza Concept appeared first on Pizza Today.

New low-labor dough solution offers a scratch-like crust in authentic New York style.

MINNEAPOLIS (February 29, 2024)—General Mills Foodservice announces the debut of a new dough ball from its trusted flour brand that pizza makers know and love. Gold Medal™ All Trumps™ Dough Balls deliver the premium quality and precise specs expected from All Trumps flour in an easy-to-use dough ball format, offering a labor-efficient solution for authentic New York-style pizza crust.

The All Trumps Dough Balls are the latest in a string of innovations from General Mills Foodservice that arm pizza makers with a complete range of flour, dough and crust solutions to meet diverse back-of-house needs. Since acquiring TNT Crust™ in 2022, General Mills Foodservice has augmented its rich 150-year heritage in flour by adding new labor-efficient dough sheets, READI RISE™ and parbaked options from the BONICI^® and TNT Crust brands.

“We continue to hear from customers who struggle with staffing, which can lead to dough inconsistencies,” said Tom Santos, senior technical training specialist for General Mills Foodservice and a member of the Doughminators™—a prestigious team with deep knowledge of flour and technical baking expertise to help pizzerias dominate their dough. “With the All Trumps Dough Ball, we wanted to give pizza makers an efficient solution that makes it easier for them to get the consistent results they rely on without sacrificing quality.” 

The dough balls are made with Gold Medal All Trumps flour—enriched, unbleached and unbromated, high-gluten spring wheat flour—for an authentic, thin New York-style pizza crust. Available in 8-, 16-, 20- and 24-ounce sizes, the pre-flattened dough balls offer flexible slack time for consistent performance in a range of conditions and are packed in bulk to eliminate unnecessary and excess packaging.

“With fast and easy stretching and low snapback, All Trumps Dough Balls offer a foolproof way to make pizza with a crispy exterior and soft interior for that perfect bite of a folded New York slice,” said Santos. “General Mills Foodservice is proud to add the new dough balls to our other crust solutions to help pizza makers so they can focus on other areas of their business.”

About General Mills Foodservice

General Mills Foodservice serves the foodservice and bakery industries by providing quality products from time-trusted brands along with culinary support, nutrition education, and marketing resources to help operators succeed. Its distinguished brand portfolio includes Big G Cereals, Yoplait, Nature Valley, Gold Medal, Pillsbury, Chex Mix, Bugles, Gardetto’s, Annie’s and TNT Crust/BONICI^®. For more information, please visit www.GeneralMillsFoodservice.com.

The post General Mills Foodservice Rolls Out Gold Medal All Trumps Dough Ball appeared first on Pizza Today.

A larger booth presence, new product innovation and expanded range of solutions are all in the cards for General Mills Foodservice at this year’s premier pizza event in Las Vegas.

MINNEAPOLIS (March 3, 2024) — General Mills Foodservice is upping its game at this year’s International Pizza Expo to reflect its expanded portfolio of solutions and in-depth technical expertise to help pizza makers serve their best pizza. Taking place March 19-21, 2024, at the Las Vegas Convention Center, Pizza Expo is the largest event of its kind and draws thousands of pizza makers from independent and chain pizza restaurants from around the world.

General Mills Foodservice’s new booth will showcase its full continuum of pizza crust solutions, including its expansive flour line-up, complete range of dough and crust products from BONICI^® and TNT Crust™, and new Gold Medal™ All Trumps™ Dough Balls. In addition, the Doughminators™, a team with a deep knowledge of flour and technical baking expertise, will return to host more of their popular dough demonstrations and Pizza Crust Boot Camp sessions.

“We are excited to debut our larger booth and offer Pizza Expo attendees a one-stop shop for all of their pizza crust needs, whether they are seeking flour, dough, self-rising, parbaked or custom crust options,” said Tom Santos, senior technical training specialist at General Mills Foodservice who also serves as a Doughminator. “We always enjoy connecting with pizza makers from around the world as well as the chance to share our latest product innovations and demonstrate how our team of technical experts is in their corner when it comes to making the finest pizza.”

Pizza Crust Boot Camp

A highlight of Pizza Expo for more than 25 years, Pizza Crust Boot Camp is a free seminar featuring both technical and practical information covering ingredient functionality, formulation, signature crusts, troubleshooting, and dough-making steps and methods.

Pizza Crust Boot Camp (Room W210-211):

• Part 1 (Tuesday, March 19 and Wednesday, March 20: 9:30-10:30 a.m.)
  • During Part I (technical), attendees will learn about basic dough formation, along with the interfunctionality of ingredients and applications of specialty ingredients.
• Part 2 (Tuesday, March 19 and Wednesday, March 20: 3:30-4:30 p.m.)
  • Part II (practical) covers the dough-making process and discusses various dough-processing methods, as well as how to make “emergency” dough.

Pizza Expo attendees who stop by the General Mills Foodservice booth will find information, resources and expertise to serve pizza their patrons will love, including:

• Dough demonstrations with the new Gold Medal All Trumps Dough Ball along with samples of finished pizzas prepared by Wood Stone Ovens.
• BONICI^® crust solutions for various back-of-house needs.
• Details on a wide variety of pizza flour options, from untreated/clean label flours to solutions for specific pizza styles (e.g., New York, Neapolitan, Detroit).
• Information on custom solutions for operations that meet business requirements for partnership.
• An interactive booth that allows attendees to scan QR codes onsite to access extensive information on flour and troubleshooting resources at their fingertips.
• The Pillsbury Doughboy will be onsite throughout the expo, along with a variety of giveaways including bowl scrapers, pizza cutters and fun Pillsbury Doughboy swag.

“We are proud to be a trusted partner in the pizza industry, and it doesn’t get any better than Pizza Expo!” Santos added. “If you haven’t found your perfect pizza crust solution for your back-of-house needs, we are here to help you make a lasting match.”

Pizza Expo attendees can inquire about making an appointment with a member of the General Mills Foodservice sales team for a product consultation and visit at their own operation. For those who can’t make it to Pizza Expo, General Mills Foodservice’s website for pizzerias offers helpful resources including dough troubleshooting tips and dough-making video demonstrations. Click here for more information.

About General Mills Foodservice

General Mills Foodservice serves the foodservice and bakery industries by providing quality products from time-trusted brands along with culinary support, nutrition education, and marketing resources to help operators succeed. Its distinguished brand portfolio includes Big G Cereals, Yoplait, Nature Valley, Gold Medal, Pillsbury, Chex Mix, Bugles, Gardetto’s, Annie’s and TNT Crust/BONICI^®. For more information, please visit www.GeneralMillsFoodservice.com.

The post General Mills Foodservice to Double Down at Pizza Expo 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.

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

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

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

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

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

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

Go to the article.

Official International Pizza Challenge 2024 Best Pizza Winners are…

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

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

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

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

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

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

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

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

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

Learn more about PizzaCon.

International Pizza Challenge Finals Scoreboards are now up!

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

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

International Italian Sandwich Competition Results are in!

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

Here is the full scoresheet:

Learn more about the International Italian Sandwich Competition.

Champions have been crowned in International Pizza Challenge

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

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

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

World Pizza Games 2024 Results are in!

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

Go to the World Pizza Games results.

Ooni Traditional Division Preliminary Results

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

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

Here are the full scoresheets:

Ooni Pan Division Preliminary Results

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

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

Here are the full scoresheets:

Daiya Vegan Division Preliminary Results

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

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

Here are the full scoresheets:

Non-Traditional Division Preliminary Results

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

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

Go to the full scoresheets.

Pizza Napoletana Division Preliminary Results

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

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

See full scoresheets for the Pizza Napoletana Division.

Pizza Expo Day 2 Recap

The Energy Continues

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

 

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

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

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

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

 

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

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

Traditional Division Regional Winners are in!

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

Southwest

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

Northwest

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

Midwest

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

Southeast

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

Northeast

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

International

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

Check out more Preliminary Results.

CMAB Pro Division Preliminary Results

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

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

See the full CMAB Pro Preliminary Division scoresheet.

Pan Division Preliminary Results

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

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

See the full Pan scoresheet. 

World’s Best Cheese Slice Division Preliminary Results

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

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

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

Traditional Division Preliminary Results are in!

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

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

Check out the Traditional Scoresheet. 

Pizza Expo Day 1 Recap — The Excitement was Electric!

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

 

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

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

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

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

Education Jumpstarts Pizza Expo 2024

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

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

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

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

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

Last Minute Tips to Prepare You for Pizza Expo

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

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

Find more tips to a successful show.

The Hot Slice Podcast to interview Pizza Pros at Pizza Expo

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

Listen to The Hot Slice Podcast.

Don’t Forget to Pack your Best Pizza Outfit

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

Learn more about Supremely Dressed at Pizza Expo. 

Networking Tips for Pizza Expo

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

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

Get 10 Networking Tips for Pizza Expo. 

Listen to a Sneak Peek from Opening Keynote John Arena

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

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

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

Just Announced: Block Party Live Stream

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

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

Go to the Block Party Live Stream.

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

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

Listen to the episode.

Pizza Expo 2024 Preview — 40 Years of Community

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

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

Read our Pizza Expo 2024 Preview.

Get a Pizza Expo Preview on The Hot Slice Podcast

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

Listen to the episode.

Pizza Expo 2024 Mobile App NOW AVAILABLE

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

Download the App.

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

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

The story of how our Pizza Sauce came to fruition

The Global Tomato Market generates $181.74 Billion in revenue yearly. To put that in perspective, that is larger than the GDP of Ukraine and Morocco, and not far off from Greece, Peru and Portugal. According to a study published from the USDA in 2019, “Americans on average consume 30lbs of tomatoes per year. Sixty percent of that comes from canned tomatoes, as Pizza Sauce contributes to the high consumption of the vegetable.” Here is the story of how our Pizza Sauce came to fruition.

Tomatoes are a central and iconic element to Italian Cuisine, yet they are actually a “newer” ingredient that didn’t come along until the late 1600s. It’s hard to believe that some of the most famous Italians ever, Julius Caesar, Leonardo Da Vinci, Marco Polo, Michelangelo and even Christopher Columbus never had a dish of Spaghetti Pomodoro. George Washington, Ben Franklin, Sam Adams… our Founding Fathers did not know what pizza was.

Hundreds of years ago, long before Europeans had set foot in the New World, tomatoes grew wild in the Andes of Western South America. The natives began cultivating them, eventually bringing the plant northward through Central America and into Mexico. When the Spanish arrived in the early 16th century, they found the inhabitants growing a food crop called “tomatl” in the native language.

Seeds were brought back by the Spaniards, but tomatoes were not an easy product to introduce to fellow Europeans: they did not look or taste like any known plant, they had a strange consistency and texture and they were very acidic when green. Once ripe they were soft and they disintegrated in the lengthy cooking which was common at the time. But the climate and soil of the Mediterranean were ideal for their growing, and since they did not compete with local crops it was used as a supplementary one that did not interfere with the traditional ones.

For many years, tomatoes were feared,

partly due to their resemblance to the venomous nightshade plant and partly because of a false story that quickly circulated about a group of upper-class Europeans who died after eating them. While the group did experience fatalities after consuming tomatoes, further investigation revealed that the high acidity of the tomatoes leached lead from the pewter dinnerware, causing lead poisoning. The story circulated for years, raising suspicions across the continent.

It wasn’t until 1692 that we see the first-ever recipe featuring tomatoes appearing in “Lo Scalco alla Moderna” by Antonio Latini. Antonio, an orphan at the age of 5, grew up homeless in the streets but was eventually taken into a kitchen. He worked his way up to become the Steward for the Viceroy of Spain and Naples. His published recipe was for a sauce containing cooked tomatoes, intended as an accompaniment for cooked meat or fish. In 1790, Roman Chef Francesco Leonardi published the highly regarded cookbook “L’Apicio Moderno”, where he wrote the first recipe and proclaimed he had ”invented” pasta al pomodo (pasta with tomato sauce).

Early traces of pizza go back to ancient times with the Egyptians, Romans and Greeks, but pizza as we know today emerged in the 18th century, in the Southern Italian port city of Naples. From 1700 to 1750 the city’s population doubled from 200,000 to 400,000. There was a big need to feed a bustling metropolis with people always on the go. Street vendors would purchase disc-shaped flatbreads from bakeries and keep them warm in small tinned copper stoves that they balanced on their heads. Ingredients were simple like lard, garlic, salt, basil and in some instances caciocavallo cheese and fresh tomato.

Many believe that pizza sauce was invented by Raffaele Esposito in 1889 because he was credited with the invention of the “Pizza Margherita”. According to the legend, Queen Margherita summoned Raffaele to the Royal Palace to prepare the popular dish among the locals in Naples. Out of the three pizzas he prepared for her Majesty, her favorite was the tomato, basil, mozzarella pizza, of which he named in her honor. However, while we can attribute the naming of the pizza to Raffaele, we know with certainty that he was not the creator of that pizza, nor the first pizzaiolo to use tomato sauce.

In the second half of the 1700s, references to fresh tomatoes as pizza toppings began to emerge in essays and books, reflecting a growing trust among Neapolitans in tomatoes, due to their abundance, low cost, and ease of cultivation. The evolution continued in 1792 when Giuseppe Sorrentino obtained a business license to bake focaccias and pizzas, marking the establishment the first recorded pizzeria in Naples. This shift sparked a wave of entrepreneurs opening pizzerias, breaking away from the reliance of bakeries. Over the subsequent 50 years, Pizzaioli likely engaged in experimentation, incorporating tomatoes and tomato sauce onto pizzas as we recognize them today.

The first factual mention of pizzas with tomato sauce,

specifically describing what we now know as “la marinara” and “La Margherita” comes from Francesco de Boureard in his 1866 book “Usi e costume di Napoli” (Customs and traditions of Naples). We’ve established pizzaioli were making sauces with tomatoes, let’s remember that tomatoes were still seasonal during this period, available only part of the year.

Francesco Cirio, a Northern Italian, started working at his father’s fruit and vegetable stand in Turin at 14. Inspired by French confectioner and chef Nicholas Appert, Cirio established a canning factory in 1856, at the young age of 20, pioneering the Appertization method for preserving food with heat initially focusing on peas. With the high demand of tomatoes in Southern Italy, Francesco founded the countries first tomato factory in 1875, near Naples in San Giovanni Teduccio and Castellamare di Stabia. These towns were near the Vulcanic Angro Sarnese region, where the popular San Marzano tomato continues to grow till this day. The year-round availability marked the exponential growth of tomato popularity in Italy, and then also in Europe. We also know it’s safe to say in 1875 pizzaioli all over Naples were using the peeled tomatoes year-round to make their pizza sauces.

Italian immigrants introduced pizza to New York in the early 1900s.

Initially baked in coal fired (also some wood) bakery ovens, their sauce mirrored traditional methods, made by hand crushing whole peeled canned tomatoes with the addition of salt. The canned tomatoes being used were not the expensive imported Italian ones, but the more economical American grown, which had a different flavor profile than they were accustomed working with. Due to the higher acidity than the San Marzano, I would suspect sugar and olive oil could have begun to find its way to some of the Pizzaiolis recipes, in attempts to achieve the balance of the tomatoes they were accustomed to.

The complete evolution, or revolution depending on how you want to look at it, really began in the 1930s when Frank Mastro invented the gas oven. Adopted by most New York and East Coast pizzerias by the 1940s, these ovens baked at a lower temperature that required much longer cooking times. A sauce with less water content that prevented the pizza from drying out and to help retain its moisture was needed, and so thick tomato sauces, dense purees and slow cooking batches of tomatoes to reduce water content where deployed.

By the 50s pizza had spread rapidly across the country. It was taken up by many enterprising restaurateurs who were often not from an Italian background, and adapted to reflect the tastes and needs of the cultural melting pot that America was becoming. It was no longer an Italian ethnic dish, but a proud food that became symbolic of the local people it was serving. Hence we see the birth of different styles, like the Chicago Deep Dish or the Detroit Pan, and the addition of non-traditional ingredients to their pizza sauce like sugar, oregano, garlic, onion, pepper and rosemary to name a few.

Pizza sauces have not really changed much from the 60s and 70s when we had our biggest boom of pizzeria openings. In talking to many operators around the country, I have noticed places adding their unique signature, like Janet Zapata of Pizza 550 in Loredo, Texas, who adds a little crushed pepper to her sauce to give it a kick, or Tony Garcia from Guy from Italy in Lubbock, Texas, who likes to add a little more sugar than average to kill the acidity and bring an additional level of sweetness.  I do believe we will see a change in the way tomatoes and sauces are packaged in the future. Some manufacturers are offering their products in plastic aseptic bags (think bag in box), that they claim offers a unique set or advantages that help preserve the freshness, flavor and nutritional value of tomatoes. And some dispute that claim. Regardless of how it’s packaged, one thing I know for sure is that we will always love our pizza sauce.

Pasquale DiDiana is owner/operator of Bacci Pizzerias in Chicago, Illinois and a frequent speaker at International Pizza Expo.

The post The Tomato and Pizza Sauce Journey appeared first on Pizza Today.

Flatbread Pans offer chefs a blank canvas

LloydPans Flatbread Pans expand baking versatility even more by offering multiple configurations and styles. Our lineup helps commercial bakers and chefs create everything from American-style flatbread pizzas to globally-inspired shareables.

Flatbread Pan Specifications:

• 5×15 inch, 0.5-inch deep
• 14-gauge aluminum with Dura-Kote release finish
• Folded, angled rim for strength
• Solid pan performance
• Made in the USA

Perforated Flatbread Pan Specifications:

• 5×15 inch, 0.5-inch deep
• 14-gauge aluminum with PSTK release finish
• Folded, angled rim for strength
• Perforated for increased airflow

Additional Flatbread Pans:
Rounded Corner Hex Pan: raised beaded edge for strength
Perforated QDF40: flat folded rim for strength and aid for peel access
Hearth Bake for Artisan Style Crust: designed to bake in a fast bake (calibrated) conveyor pizza oven and emerge with the special crispness associated with hearth oven baked pizzas

LloydPans, a U.S. manufacturer of commercial pizza pans and tools, bakeware, cookware and foodservice equipment, is located in Spokane Valley, Wash. In addition to an extensive line of standard products, LloydPans also offers custom solutions for just about anything their customers need. LloydPans’ products are sold online at www.lloydpans.com and through distributors.

LloydPans
800-748-6251
www.lloydpans.com
sales@lloydpans.com

The post Showcase Versatility with LloydPans Flatbread Pans appeared first on Pizza Today.

Blend it like Beckham

“Today’s pizzamakers are fortunate to live in an era wielding not only a diversity of grains, but also the knowledge of nutrition, gluten strength and fermentation to harness their full potential. The Fertile Crescent has come full circle as ancient grains are blended with contemporary expertise to create these beautiful modern pizzas.”
-Serhan Ayhan, Owner, Next Level Pizza, New York

In these modern times, chefs, bakers and innovative pizza makers like Serhan Ayhan are all looking for identity-shaping foods for their businesses. Many pizza makers have shifted their focus to a more artistic strategy that was usually used by chefs in their shiny controlled kitchens. This new artistic perspective about the platform that is pizza combines structural integrity, layering of flavors, new uses of ancient grains, and a combination of grains for their pizza crusts. The new pizza artists are now pushing the limits of manipulation like fine wine makers to achieve the perfect pizza crust. The more knowledge you have of your flour, the more you will be able wrap your pizza head around the perfect crust for your pizzeria. Just remember, any negative characteristics of a certain flour can be altered by other flours to create a superstar pizza crust.

Mixed Blessings

The characteristic of flour depends on the variety, location and growing conditions. Some wheats are considered soft and some are known as hard. Hard wheat has more of the protein’s gliadin and glutenin which form gluten when the flour is moistened. While mixing doughs, there are two distinctions; strong flours — which have a high protein content and are used to make breads, pizza and other yeasted products and weak flours — which are made from soft wheat and are used to make cookies, cakes, and pastries.

Endo What?

The composition of each wheat kernel consists of bran, germ and endosperm. Let’s jump in this geeky swamp for a second.

Bran: This is the hard, outer skin of the kernel and represents 14 percent to 17 percent of the grain. It is darker in color than it appears as small brown flecks, usually named whole wheat. In cases where millers crush white wheat, or screen out the bran, they may appear lighter. Other darker flours like Spelt, Einkorn, Rouge de Bordeaux etc. are darker also. Whole wheats may be altered into more lighter, or “golden” by the miller screening more of the bran out.

Pizza Bakers Note: Because Bran flakes are sharp, they affect the strength of the gluten bubbles and negate a certain level of extensibility you seek to both stretch your dough for a better cornicione, or airy crust. Millers use the distinction extraction that refers to the total amount of bran and germ taken out as a percentage. A lower extraction means that more endosperm is in your flour and less bran and germ. This may help you formulate the rise of your pizza with other factors like heat and hydration.

Germ: This little nugget of life is what creates a new plant if the kernel is sprouting and represents 2-3 percent of the grain. The germ is the vitamin hub of the kernel containing protein, nutrients and vitamins. Germ also contains a lot of fat and therefore can become rancid quickly if held too long.

Pizza Bakers Note: Adding raw wheat germ at 5-7 percent of total flour in your pizza recipe will create a nice nutty flavor and much more nutritious bread without hindering the gluten strength.

Endosperm: This is the starchy, white interior of the kernel after the bran and germ are removed and represents 81-83 percent of the grain. Depending upon the type of kernel, it represents about 67-76 percent starch and between 6-18 percent protein. It contains small amounts of minerals, sugar, fat and moisture. Many consider this as flour once the germ and bran are removed by the millers.

Pizza Bakers Note: Because the ground endosperm represents the bulk of starch and protein, it is most important to know the aspects of each one. Starches are complex carbohydrates and can absorb up to half of their weight in water and a small amount of starch becomes available as food for yeast. About 6-18 percent of white flour is protein depending upon the variety of kernel. Roughly 80 percent of proteins are glutenin and gliadin which, when combined with water create gluten. This creates the scaffolding that supports the gluten net that holds the carbon dioxide which makes an airy pizza crust. Of course, all this depends upon many, many factors. Some high-gluten flours contain added gluten to achieve consistency- some companies call this “reinforced” flour.

A Note on Baker’s Percentage:

This practical shift from ounces and pounds provides an accurate and faster way to measure flour in your pizzeria. By taking the total flour in kilograms and grams and basing the other ingredients individually against the flour, you’ll be able to speedily mix and replicate recipes. For example, when 1000 grams of flour is used with 100 grams of water, the water baker’s percentage is 10 percent. If the salt in this same recipe is 10 grams, then the baker’s percentage of the salt is one percent.

Power of the Flour

Flour is usually categorized as high-gluten flour at 14-percent protein, bread flour at 11-13.5-percent protein, cake and pastry flour which are 8 percent and 9 percent respectively.

European flours typically top out at 11.5-percent protein, lower than typical North American flours. They are graded on ash content. T45 and T55 are flours with low ash for cake and pastry. T65 are high-gluten and higher grades are flours with increasing darkness ending at dark rye designated T170.

Some other flours that are trending in innovative pizza products are as follows:

Spelt: Often considered the ancestor of modern wheat, this grain has become increasingly popular in pizzerias. It has a lower absorption than wheat and a weaker gluten structure, so it usually needs to be ground finer and/or mixed with a high-gluten mix. I’ve used local, Amish-grown spelt at a 60-percent mix to 40 percent high gluten for almost 15 years. The payoff of using spelt is a deep, slightly sweet, molasses flavor and nutty flavor that customers love.

Kamut: This durum wheat is trending with up to 40 percent higher protein than modern wheat. This golden flour has a nuttiness with hints of butter, and it is packed with nutrients. Many flour companies are milling white Kamut flour. Kamut has a reputation as being more easily digested than regular wheat and it has a chewy texture. I like this pizza dough with strong cheeses like goat and Gruyère paired with fatty pork, sweet fruit, and nuts.

Buckwheat: First documented in China 6000 years ago, this grain is rich in zinc, copper and manganese and is an important grain for vegans. Buckwheat adds zero gluten to your pizza crust mix but packs loads of strong nutty flavor. It must be ground finely because it will dilute the structural matrix, less is more.

Kernza*: I’ve used this Perennial Wheat for almost 10 years in my menu-mix. Long known as the next wave of sustainable grains, Kernza has roots that can penetrate the earth up to 10 feet down which will produce grain even in drought conditions. This also means no tilling, no fertilizers or pesticides that are needed to grow this grain. Kernza has 17-percent protein and a sharp bran which means it needs to be screened more by the millers. The reward is a pizza crust that is a brown sugary, almost honey-like flavor of nuts and maple.

Durum: Because of climate change, this is the grain of the future because it grows in hot, arid environments. Durum is a golden flour known as semolina and has different grinds, for pasta and breads. I’ve been getting different blends from Sicily that are stone ground at Molina del Ponte. The Rimacinata flour is a blend of Simeto, Duilio and Appio durum wheats but my favorite for baking a wonderful Focaccia Barese and Pizza in Teglia is 100 percent Tumminia. The sweet nuttiness and cakelike texture of this grain makes an airy, unforgettable crust.

Einkorn: This is one of the oldest wheats that has been cultivated. Its low gluten content may drive a pizza maker nuts which is why I use it with higher gluten flour for a fluffy, velvety texture with a slight chew. The advantage is a deep nutty and almost grassy taste perfect with cream sauces and strong cheeses.

Soy and Rice: These both contain no gluten and are used extensively in non-gluten crusts. These flours are added to the trendy Roman pizza called Pinza*. The soy flour is used as a non-gluten replacement for wheat and the white rice flour gives the pizza a crunchy and soft texture. It is mixed with olive oil to cloak some of proteins that form gluten. Using too much soy flour can lead to an unpleasant beany flavor but toasted soy flour adds a pleasant taste. Too much rice flour adds a sticky and oily finish to the tongue.

John Gutekanst owns Avalanche Pizza in Athens, Ohio.

The post Understanding Modern Flours, Mixing Trends and Blends 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.

New Invite-Only Initiative Brings Innovative Approach to 40th Installment of Pizza Expo

The 40th Anniversary International Pizza Expo will kick off this March with a new and unique event, Exchange at Pizza Expo. The event is designed to help growth-focused pizzeria owners and operators expand their networks, accelerate their business growth, and learn about innovative solutions and services for their actual business needs.

The intimate, invite-only event will take place the Sunday prior to the show’s opening. Exchange at Pizza Expo on March 17th extends the Pizza Expo experience for select pizzeria owners and vendors with Pizza Expo’s Show Floor opening on March 19 and closing on March 21. Exchange at Pizza Expo gives participants and vendors the opportunity to take care of business ahead of the hustle and bustle of the world’s largest pizza industry event.

Exchange will host qualified buyers and vendors to a unique format that includes small group, boardroom-style presentations, a keynote session, one-on-one appointments, and networking opportunities in a smaller, more intimate setting. The style and format optimize attendees’ time to maximize their opportunities to arrive at actionable next steps with newly introduced partners before Pizza Expo even begins. The Event delivers a style and service befitting owners and operators with busy schedules and wish for a more efficient way to discover the solutions and information they need without sacrificing important vetting and one-to-one discussions. 

Aracely Ferraresi, Vice President of the Xcelerator Division at Emerald, parent company of International Pizza Expo, oversees the new initiative. “We are thrilled to introduce Exchange at Pizza Expo, an exclusive gathering crafted to empower our esteemed attendees with invaluable networking opportunities and resources for accelerated business growth,” she says. “This intimate, invite-only event brings together pizzeria owners & operators along with vendors in a dynamic setting. Through personalized curated schedules, presentations, and tailored networking sessions, Exchange at Pizza Expo promises to be a transformative experience that we expect will be a valuable add on to our show.” 

How it works: Personalized schedules for each pizzeria operator will be created based on their interest and needs with Peer Group two days of boardroom presentations, 1:1 meetings, and networking opportunities. The Event team gives special attention to individually curate attendees’ experiences to support their growth goals and business needs. Participants will learn about products, services and equipment, while also developing deep connections with fellow operators and each other.

Interested pizzeria owners and operators with 10 or more locations may request an invite to the exclusive event and interested Suppliers may request more information using the form at https://pizzaexpo.pizzatoday.com/exchange-at-pizza-expo/.

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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Alex Camara appointed President and COO to Spearhead Strategic Initiatives, Growth Strategy and Oversee Day-to-Day Operations

SEATTLE, Wash; Feb. 14, 2024 – Seattle-based culinary restaurant and retail business, Tutta Bella, today announced that Alex Camara has joined the company as President and Chief Operating Officer (COO). The move comes as the company prepares to expand its retail/CPG product line both regionally and beyond the Pacific Northwest.

In his new role, Camara, whose background is in food retail and global manufacturing, will lead Tutta Bella’s strategic planning and development efforts, while also overseeing operations at the company’s Seattle-based restaurants, and its manufacturing facility in SoDo. The 15,000 square-foot facility, which opened in the summer, currently supports the production and distribution of artisan products to more than 200 retail outlets across the Puget Sound area, including Costco, QFC, Fred Meyer and PCC.

“With significant growth ahead for Tutta Bella, it was clear that we needed to add an executive resource, a growth-minded leader with the expertise and vision to guide us through this next phase of our journey,” said Joe Fugere, Tutta Bella Founder and CEO. “Alex checks every box and he’s the perfect fit for us. He’s a proven leader, he’s a tremendous cultural fit, and we’re elated to have him join the Tutta Bella family.”

“Joe’s mission to live his dream, serve his people, and share his love for Neapolitan cuisine helped make Tutta Bella one of the most beloved restaurant brands in Seattle over the past 20 years,” said Camara. “There is an uncompromising commitment to his mission that I have long admired, it’s a mission that I’m grateful to be a part of, and I’m excited to lead our team into the future.”

Fugere, who founded the celebrated company in 2004, will remain as CEO and a member of the senior leadership team, and continue to lead the company’s brand development efforts and culture to Nourish Lives by Sharing Traditions, Authentic Food and Love in all that Tutta Bella is known and loved for.

About Tutta Bella

Founded in 2004, Tutta Bella is a Seattle-based restaurant group that operates five neighborhood restaurants, two grocerants and a food truck, while also offering retail food products in more than 200 grocery locations across the greater Puget Sound area, including at Costco, QFC, Fred Meyer and several local specialty outlets.

As the Northwest’s first Neapolitan pizzeria to be certified by the Associazione Verace Pizza Napoletana (VPN), Tutta Bella uses the finest imported and locally sourced ingredients, along with centuries-old artisan traditions, to bring an authentic and evolved Neapolitan culinary experience to its customers and guests. For more information, please visit tuttabella.com.

The post Tutta Bella Announces new President and Chief Operating Officer to Lead Company Strategic Growth Plan appeared first on Pizza Today.

Scott Sandler on The Hot Slice Podcast

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

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

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

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

Thank you to our sponsor

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Factors that affect cash flow

“What you are afraid of is never as bad as what you imagine. The fear you let build up in your mind is worse than the situation that actually
exists.” – Dr. Spencer Johnson, Who Moved My Cheese?

Cash Flow is the heartbeat of your operation. Without it, you die. If there is a more fear-inducing truth in business, I do not know of it. The quote above from Dr. Spencer Johnson, the author of “Who Moved My Cheese?”, hits on this very point. It is one of the most insightful books I have read on the mindset of running a business. The whole premise is not to just look at your current situation, but to get a feel for how the future of your business is going to unfold. Looking ahead in your business is an often-overlooked part of running it. When you look a few months down the road, and even a year or several years down the road, everything becomes clearer. I am talking specifically about your cash flow.

Nick Bogacz, founder and president of Caliente Pizza & Draft House in Pittsburgh

Many different factors can affect cash flow, and there are some basics that need to be understood first before delving into advanced methods. Conducting a monthly profit and loss report in a timely manner is a must. Reading it and comparing it to months past is a good way to see where there may be opportunities to tighten your operation. There will always be a lot of talk about what your food cost should be and what percentage your labor cost should be; there could be hours of discussion on both subjects. For the sake of argument, I will tell you what ours is for Caliente. Our cost of goods is 30 percent, and that includes everything from paper products to chemicals, and everything in between. Our labor goal is 25.25 percent, and that includes all staff that work in the store.

Nothing helps cash flow more than sales. There was a point in the middle of last year when the summer woes were hitting us hard, and cash on-hand was a premium. It was during that rough patch that I was reminded that sales fixes everything. As a company, we turned our focus towards building sales, and we had a brainstorming session with our team. We did it with two different groups and then compared ideas, and picked the ones that came up twice, and a few others that seemed feasible. For the remaining four months of the year, we implemented many of these sales building techniques. From that point on, the cash flow increased and eased a lot of tensions and pressures.

Having a forecast of big expenses that will hit your account throughout the year can help ease the surprise when taxes are due, or you have some other major expense coming up. Using your profit and loss statements from the year before to see what months are the toughest gives you a sense of what to expect going forward. Having that expanded vision of being able to see months in advance will make a surprisingly big difference when managing your cash flow, and you’ll be better equipped to handle the peaks and valleys of business. Another hot button when talking about cash flow is raising your prices, and we will get into that in the next installment of Building Blocks.

Nick Bogacz is the founder and president of Caliente Pizza & Draft House in Pittsburgh.  Instagram: @caliente_pizza

The post Building Blocks: Cash Flow appeared first on Pizza Today.

LloydPans Quik-Disks are superior alternatives to mesh pizza screens

Transform the way you bake pizzas with LloydPans Quik-Disks. Say goodbye to the hassle of spending extra time in the kitchen by giving customers speedy satisfaction and deliciousness without a long wait.

Hot, crispy pizza will be delivered in record time, thanks to Quik-Disks’ features:

• Hard coat anodized 18-gauge (0.040-inch) aluminum
• No seasoning required and ready to go out of the box
• Permanent finish will not chip, bake, flake or peel off — ever
• Durable: outlasts and outperforms pizza screens
• Folded flat rim for added strength and easier removal with peels
• 40% airflow to 60% surface ratio

In addition to standard Quik-Disks, LloydPans also offers customers Hex Quik-Disks, which have the most airflow, Heart Shaped Quik-Disks in time for Valentine’s Day and Rectangle Quik-Disks for square shaped pizza lovers.

LloydPans, a U.S. manufacturer of commercial pizza pans and tools, bakeware, cookware and foodservice equipment, is located in Spokane Valley, Wash. In addition to an extensive line of standard products, LloydPans also offers custom solutions for just about anything their customers need. LloydPans’ products are sold online at www.lloydpans.com and through distributors.

LloydPans
800-748-6251
www.lloydpans.com
sales@lloydpans.com

The post LloydPans Quik-Disks Redefine Fast, Delicious Pizza 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.

The post 2024 Pizza Expo Preview appeared first on Pizza Today.

Learn to Flex Your Buying Muscles

It is one of the many challenges for independent pizzerias. You are competing for the customer’s pizza dollar with franchises of large corporations who can purchase the same ingredients for less money. Let’s face it: customers factor the price they are paying into their buying decision. As do you.

What if you could buy your ingredients at the same price as your competitor? This would allow you to sell your pizza at the same price, eliminating price as the decision factor in your customer’s buying decision. Now you can sell pizza based on your (much better) recipes and flavors. Wouldn’t that be a game-changer?

Before we get into how to increase your buying power to match that of your large-chain competitor, I would be remiss if I did not address the elephant in the room.

The independent pizzeria owner is oft quoted as saying “The customer will pay more for quality”. I submit to you that these words are ‘fluff’, and not a true point of differentiation that will allow you to compete by charging a higher price. If you do successfully differentiate yourself from your competitor, it will never completely supersede price. So, let’s get to work on how you can increase your buying power.

Here is a blueprint you can use to flex your buying muscles. It involves three new terms you will want to add to your vocabulary:

• Primary Vendor Distribution Agreement (PVDA)
• Group Purchasing Organizations (GPO’s)
• Manufacturer Deviations

Primary Vendor Distribution Agreement

A Primary Vendor Distribution Agreement is a contract signed by you and by your distributor (the company that brings you your food) that sets the exact margin the distributor will charge you above their cost. The contract usually separates these margins into categories, for example Cheese, Meats, Dry Goods, Produce, etc. A contract may read like this:

Cheese = .25 per pound

Meats = 8%

Dry Goods = 10%

Produce = 15%

The contract requires you to purchase most of your food and supplies through that primary vendor, usually at least 80 percent of your total purchases, and specifies the ‘drop size’ meaning the minimum dollars required for them to make a delivery. This means you may receive a delivery once per week or even once every two weeks. Distributors know how much it costs them for every stop, and factor that into the drop size. The idea is to create a win-win where you get good pricing, and they still make a profit. By signing this contract, you eliminate the middleman; there is no longer a commissionable salesperson. This saves the distributor money which they can pass along to you.

Selecting a Primary Vendor and getting a contract signed is Step 1 to flexing your buying muscles.

Group Purchasing Organizations

As an independent, or small chain pizzeria, having a PVDA is not enough. The Distributor does not have the resources to ‘go to bat for you’ with the manufacturers. For this reason, your next step is to become a member of a GPO.

A group purchasing organization is a platform that allows any business to join a group of other buyers who are interested in the same products. The GPO has buying muscle because they represent a lot of small independents, whose total purchasing power can equal, or even beat, a national chain operation. The GPO negotiates pricing and members benefit by paying much less than if they purchased the products on their own. GPO’s are very specific to the type of member. For example, pizzerias benefit by buying together because they all purchase flour, sauce, cheese and toppings. A GPO for fine-dine restaurants would not help a pizzeria. Membership to a GPO is often free. The GPO makes its money by retaining a percentage of the Deviation they get for you. The GPO has already negotiated with many manufacturers to get a ‘Deviation’, that is, a price that is less than their list price. A GPO will manage all your Deviation Programs. Some examples of GPOs that can help pizzerias are Entegra, Source1 and Restaurant Buying Group. However, your Primary Distributor can also find you the right GPO. You would provide them with a Letter of Intent which would empower your Primary Distributor to contact GPOs on your behalf.

Becoming a member of a GPO is Step 2 in flexing your buying muscles.

Manufacturer Deviations

Which brings us to defining ‘manufacturer deviation’. A manufacturer deviation is a discount off the regular price. Manufacturers will give customers who order lots of their products this discount. These ‘deviation agreements’ require some management. They may expire every six months or one year. They require the submittal of Usage Reports on a regular basis. Your GPO will manage these agreements. Here is an example of how the savings work for you. I’ll use a common ingredient for pizza, pepperoni. Let’s say you purchase pepperoni, and the manufacturer case price is $100. Your GPO has negotiated with that pepperoni manufacturer to get their members a $10 deviation. If your GPO charges 1% of your purchases, in this case $90, they will retain .90 per case and you will save $9.10 per case. Combined with the savings you achieve with your PVDA Agreement, here is how that savings looks for one case of pepperoni:

No PVDA & no GPO

Manufacturer = $100

Distribution mark-up of 12% = $12

Price to you = $112

With PVDA & GPO

Manufacturer = $90.90

Distributor mark-up of 8% = $7.27

Price to you = $98.17

A savings of $13.83 for every case of pepperoni!

Working with your GPO to align your products with their manufacturers is Step 3 of flexing your buying muscles.

Cliff Notes:

Step 1: Sign a Primary Vendor Distribution Agreement

Step 2: Become a member of a Group Purchasing Organization

Step 3: Align your products with your GPO’s negotiated manufacturers

Now you are buying like the Big Boys. By eliminating price as a factor in your customer’s buying decision, you may focus on what truly differentiates you from your competitor!

The post How Independent Pizzerias can buy like the Big Pizza Chains appeared first on Pizza Today.

A Q&A with Odie O’Connor, owner of Boxcar Pizza, Portland, Oregon

Concept:

The concept for Boxcar was created in the early summer of 2020. I had temporarily closed my first business, Baby Blue Pizza, due to the pandemic. So with the extra time I had on my hands I began experimenting making vegan Detroit style pizzas. After a lot of trial and error (and a ton of help from Marc of Square Pie Guys) I came up with a dough that I was really proud of.  A second generation pizza spot became available so I decided to take the leap and open up Boxcar in August of 2020.  The goal has always been to make really good pizza that just happens to be vegan. I never wanted the selling point to be that it was vegan.

Pizza Style & Dough:

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

Tell us what went into finding/creating your vegan products? What was your R&D process?

When developing the vegan recipes I always consider taste, smell, allergens, and food cost.  Our meats are typically made from either vital wheat gluten or textured vegetable protein.  Once I decide what the base will be, I begin adding spices and liquids that I think will best represent umami flavors and also bake how I want them to on the pizzas.  It really is just research, trial, error and then repeat.

Detroit Style and Vegan, that is unique. How have you been able to find your market in Portland?

The food scene is Portland is incredible.  There always seems to be a new pop-up, restaurant, or event happening and Portlanders really show up for our community.  It’s definitely risky to open a 100 percent vegan restaurant. Luckily there is a very big vegan community in Portland and we’ve been able to create a returning customer base through friendly customer service, consistency in the pizza, and always looking for ways to improve. We have loyal customers who are vegan and also loyal customers who are omnivores. The selling point has always been this is good pizza, not “you should buy this because it’s vegan”.

What did you learn from your first restaurant that helped you in Boxcar?

I learned a lot from my first pizza business, Baby Blue Pizza. The main points would be: BE CONSISTENT, there are so many good food options out there, one bad experience can turn a customer off for good. HIRE WELL, if you hire someone out of pure necessity and not because you think they would be a great addition to the shop, you will end up firing them 100 percent of the time, and they will add a ton of stress to your life until you do fire them.  CREATE A RELATABLE BRAND. Customers want to know there is a human behind the business, the day of the cookie-cutter, cliche social media post is over-show that you are a human. CARE ABOUT YOUR EMPLOYEES. Take time to learn about who your employees are, and recognize that people work so they can live their lives, never the other way around. No one will ever care about your business as much as you do, and that is fine — it’s the way it’s supposed to be.

The post Conversation: Odie O’Connor, Boxcar Pizza, Portland, Oregon appeared first on Pizza Today.

Iconic St. Louis-style pizza company marks occasion by launching a commemorative pizza box and specials throughout the year

PRESS RELEASE

ST LOUIS (Jan. 8, 2024) – 60 years ago a thin-crust, Provel-covered legend was born in St. Louis and pizza has never been the same. In 1964, Ed and Margie Imo opened their first Imo’s Pizza Parlor at the corner of Thurman and Shaw in South St. Louis, introducing generations of pizza lovers to The Square Beyond Compare. Today the company has 98 locations across Missouri, Illinois and Kansas.

To mark this special anniversary, Imo’s Pizza partnered with St. Louis artist and lifelong Imo’s fan, Dan Zettwoch, to create a commemorative pizza box which pays homage to the company’s humble beginnings. Throughout the year, Imo’s will offer a variety of specials to mark the company’s 60^th anniversary. The first special of the year will be a two-topping, 16-inch pizza for $19.64 – a tribute to the year Imo’s Pizza was founded. In addition to the specials, Imo’s will also begin airing new 30-second television spots – a downloadable version is available here.

Photo Credit: Imo’s Pizza

“It’s our birthday but the celebration is all about our loyal fans,” said Nichole Carpenter, Director of Marketing for Imo’s Pizza. “Imo’s is a part of St. Louis history, and we’re excited to honor the community that has supported us all these years. As a St. Louis company, it was important that we worked with a local artist to create a unique pizza box that captured our roots. We love what Dan created, and we are looking forward to celebrating our 60^th all year long!”

“As I was researching this project, I loved making connections about the contemporary mid-60s history and design in St. Louis,” said Zettwoch. “As Imo’s was opening its first location, the Cardinals won the World Series and had their last season in Sportsman’s Park as Busch Stadium II was being built. At the same time, the Arch was under construction, forever changing the St. Louis skyline. Imo’s is a part of our city’s rich history, and I was honored to create a box for my favorite pizza!”

For fans of Imo’s Pizza who don’t live near a parlor, it is available for nationwide delivery via Goldbelly.

About Imo’s Pizza

Since first opening their doors in 1964, the Imo family has welcomed generations of customers to Imo’s Pizza locations across the bi-state area. Today, Imo’s Pizza is proudly served in 99 locations in Missouri, Illinois and Kansas. Additionally, Imo’s Pizza products – consisting of more than 17 different items, including frozen pizzas, sauces, dressings, marinades, pizza crusts and Provel cheese products – are available at participating grocery chains in the greater St. Louis area. Imo’s has earned a solid reputation and loyal following through its commitment to maintaining the highest level of quality in all of its restaurants, as well as in the grocery stores that carry its products. This quality starts with ingredients. From fresh ground meats and the Imo family’s homemade sauce to delicious vegetables and full strips of bacon, every topping that covers its crispy, edge-to-edge St. Louis-style pizza is of the highest quality. For more information visit imospizza.com.

The post Imo’s Pizza Celebrates 60th Anniversary appeared first on Pizza Today.

35 Pizzerias to Watch in America in 2024

We asked independent pizzeria owners to submit their businesses for consideration in our Pizzerias to Watch list. We received hundreds of outstanding submissions and have painstakingly whittled them down to this list of 35.

While the Hot 100 Independent Pizzerias List we used to do ranked pizzerias by highest sales volume, our Pizzerias to Watch feature looks at the total operation, from sales and employee programs to community outreach and marketing.

We present to you 35 pizzerias to watch as they continue to thrive and grow. While we asked several questions, we’re sharing one or two of the pizzerias’ Q&A responses here in this issue — in their own words.

Abbiocco Pizzeria, Indianapolis, Indiana

AbbioccoPizzeria.com
facebook abbiocco Pizzeria
Year Opened: 2021

Gross Annual Sales July 2022-June 2023: 600,000
Gross Annual Sales July 2021-June 2022: 500,000

Year-over-Year Sales: Up 20%

How has your company grown during the past 12 months and what are your future growth plans?
Over the past 12 months, our company has experienced significant growth and achieved several milestones. First, our sales have seen a remarkable increase of 15 to 20%, which is a testament to our dedicated team, loyal customers, and the quality of our products. We’ve also been fortunate to receive increased recognition in the culinary community, with features in prominent publications such as YelpIndy and Indy Monthly’s ’25 Best Restaurants.’ Looking ahead, our future growth plans are both exciting and strategic. We aim to expand our presence and reach new audiences by venturing into the food truck industry. This move not only allows us to create word-of-mouth buzz but also serves as a valuable testbed for potential future brick-and-mortar locations. By taking our delicious pizza to different neighborhoods and events, we intend to gauge the reception and demand in various areas. This approach aligns with our commitment to thoughtful expansion and ensuring that we provide our exceptional pizza experience to as many people as possible. We’re thrilled about the possibilities this growth trajectory holds for our company in the coming years.

Billy Bricks, Lombard, IL

billybrickshq.com
IG @billybrickshq
Year Opened: 2005
Gross Annual Sales July 2022-June 2023: 8,709,906.45
Gross Annual Sales July 2021-June 2022: 9,440,112.57
Year-over-Year Sales: Down 7.75%
How has your company grown during the past 12 months and what are your future growth plans?
In the past 12 months we shrunk in unit size to cut a few of the underperforming location and to really focus in on our core stores and areas to re-expand. We have 4 units that will open by 2024 as part of our re-expansion and we will add at least one more ice cream truck and pizza truck to our mobile catering fleet. We plan to open 2-4 units either stand alone pizza or pizza parlor and ice cream parlor per year over the next 6 years with a goal of 20 units by 2029 and an ever growing mobile fleet to support regions/territories. *sales numbers entered above reflect a few of the closures sales no longer being included, however, our per unit average greatly increased and our net profit as a company increased significantly by cutting the underperforming units*

Cheshire Pizza & Ale, Cheshire, CT

www.cheshirepizza.com
IG: @cheshire_pizza
Year Opened: 2017
Gross Annual Sales July 2022-June 2023: 4,114,930
Gross Annual Sales July 2021-June 2022: 3,789,750
Year-over-Year Sales: Up 8.58%
How has your company grown during the past 12 months and what are your future growth plans?
Our customer base has consistently grown since our inception in 2017. We have grown by focusing on what our customer base looks for. Quality product, consistent service all coming from staff that buys into our systems. We are looking into establishing a commissary kitchen and launching a DELCO concept within a 50 mile radius.
Why should you be among the Pizzerias To Watch List?
There are countless worthy Pizzerias to watch throughout the country. Although we are the red headed step child when it comes to the New Haven pizza scene (we serve pan pizza!) we believe that our continues growth and investing in our staff has separated us from our competition. With the ever-changing employee retention issues facing the hospitality industry, laying the foundation in place via health and retirement benefits has helped us change the stigma that restaurant employees cannot make a career out of their job.

Dedham House of Pizza, Dedham, MA

www.dedhamhouseofpizza.com
IG @dedhamhouseofpizza
Year Opened: 1986
Gross Annual Sales July 2022-June 2023: 2,034,036.44
Gross Annual Sales July 2021-June 2022: 1,831,865.63
Year-over-Year Sales: Up 11.03%
How has your company grown during the past 12 months and what are your future growth plans?
In the past year, our pizzeria has experienced remarkable growth driven by our unwavering commitment to quality and the development of our exceptional team members. As a small pizzeria, we’ve made significant strides in enhancing our services. One notable initiative involves the creation of comprehensive guidebooks with vivid photographs translated into our team members’ native languages, ensuring crystal-clear communication and a deeper understanding of our processes. Moreover, we’ve reimagined our uniforms and hats, even crafting custom attire for our dedicated long-term employees, instilling a sense of pride and unity within our team…

DeFazio’s Pizzeria, Troy, NY

Www.defaziospizza.com
IG @defaziospizzeria
Year Opened: 1989
Gross Annual Sales July 2022-June 2023: 1,800,000
Gross Annual Sales July 2021-June 2022: 1,600,000
Year-over-Year Sales: Up 12.5%
What community outreach initiatives do you organize?
Every year we organize “Stick It to Hunger.” This stickball tournament brings local companies together to play stickball and donate to a shelter two blocks from our location that supports 35 local families. We typically raise over $15,000 worth of good. We donate over $3,000 in gift certificates to local charities.
How has your company grown during the past 12 months and what are your future growth plans?
Our 2nd location in Albany has doubled business from their first year. We are attached to a distillery with a great outdoor space. We have hosted 4 weddings and many private events. Our Troy location continues to be a staple for locals and people traveling upstate New York. We are building a 100 seat restaurant that we will open in 2024.

Georgio’s Chicago Pizzeria, Crystal Lake, Illinois

www.georgiospizza.com
facebook.com/GeorgiosPizzaCrystalLake
Year Opened: 2002
Gross Annual Sales July 2022-June 2023: 6,200,000
Gross Annual Sales July 2021-June 2022: 5,600,000
Year-over-Year Sales: Up 10.71%
What is your pizzeria’s brand and how do you market your pizzeria?
We’re a Chicago-style pizzeria serving authentic deep dish and thin crust pizza, the way they were first served in Chicago back in the 1940’s. We do very little marketing. Most of our marketing is through community sponsorships, donations, and word of mouth. We also have a loyalty program that keeps our best customers engaged.

Go 4 Pizza, Rancho Cordova, Ca

Go4pizza.com
IG @go4pizza2.0
Year Opened: 2009
Gross Annual Sales July 2022-June 2023: 2,000,000
Gross Annual Sales July 2021-June 2022: 1,700,000
Year-over-Year Sales: Up 17.64%
What community outreach initiatives do you organize?
We support all local schools and sport teams and do fund raisers throughout the year. We also offer our party room and party patios for season ending sports parties at no cost to the teams!
Why should you be among the Pizzerias To Watch List?
We are more than a pizzeria, we are the center of our communities! We do tap take overs, live music, trivia every week, paint night, corn hole tournaments and comedy nights and other special events! Our concept, food and restaurant layout and family atmosphere I have not seen in all the years reading Pizza Today!

Greenville Avenue Pizza Company, Dallas, Texas

www.gapc.co
facebook.com/GreenvilleAvenuePizzaCompany
Year Opened: 2007
Gross Annual Sales July 2022-June 2023: 6,131,882
Gross Annual Sales July 2021-June 2022: 6,125,823
Year-over-Year Sales: Up .09%
What is your pizzeria’s brand and how do you market your pizzeria?
*We are a badass neighborhood pizzeria in Dallas, TX. Come for the show and meet your PIZZA SLAYERS. Our restaurants are open kitchen concepts so that our customers can watch our process and see how much care, love and passion is put into each pizza. Our Slayers wear chef coats and holsters that hold their tools which adds extra edge to the look of our team. *Our Unique Limited Time Offerings, (seasonal pizza & one day specials). Some of our favorite LTO’s include The Pretty Pickle, The Doobie (our 4/20 special) and The Hatche Chile and Chorizo. *We are here for our neighbors and provide a fun Neighborhood Experience- Each location is hyper local and we encourage everyone to come as they are to feel welcome and comfortable. We use the highest quality ingredients, like Grande cheese and Stanislaus tomatoes. We pride ourselves on being a from scratch kitchen, we make our own sauce, cook and prep our toppings, put our soul into the food.

Itri Wood Fired Pizza Bar, Bristol, PA

www.itriwoodfired.com/
IG @ itri_wood_fired
Year Opened: 2017
Gross Annual Sales July 2022-June 2023: 1,900,000
Gross Annual Sales July 2021-June 2022: 1,200,000
Year-over-Year Sales: Up 58.33%
Why should you be among the Pizzerias To Watch List?
Six years ago we took a very big risk on a main street that had yet to begin it’s revitalization. Many had written off our great little town as a place that didn’t understand a restaurant driven by a community oriented mission that also included a cool and rustic ambiance. We zeroed in on an eclectic playlist, a great sound system, interesting art on our walls, and most importantly, fantastic pizza and food. The question six year ago from many was “why?” Why are you opening there? In our first year we did$550,000 in sales. Since then many other restaurants, cafes, distilleries, and breweries have opened. They are all great in their own right and doing a great job in moving the street forward. However, we are proud to have been one of the first and we continue to grow, change, and adapt. We are on pace to do $2,000,000 in sales in 2023. Finally, our pizza remains the most central aspect to our business, and in our humble opinion, it’s fantastic. We have a unique offering of 12 wood fired Detroit (ish) style pizza daily and a variety of NEOpolitan pizzas that are out of this world. We try to get local ingredients and sustainable products whenever possible.

Mattenga’s Pizzeria, Schertz, Texas

https://mattengas.com/
facebook.com/mattengaspizzeria
Year Opened: 2014
Gross Annual Sales July 2022-June 2023: 5,124,154.16
Gross Annual Sales July 2021-June 2022: 3,109,144.88
Year-over-Year Sales: Up 64.8%
How has your company grown during the past 12 months and what are your future growth plans?
Our restaurant has grown significantly over the past 12 months, both in terms of customer base and revenue. We have implemented a number of strategies to increase our visibility and attract new customers, such as upgrading our website, increasing our social media presence, and offering discounts and promotions. We have also invested in new equipment and staff training to improve the quality of our food and service. For the future, we plan to continue to focus on increasing our customer base and expanding our reach through online marketing and partnerships with local businesses. Additionally, we will continue to invest in our staff and equipment to ensure that our customers receive the best possible experience. We plan to continue this growth trajectory by expanding our locations, increasing our marketing efforts, and exploring new markets through food truck. We also continue to develop menus to ensure that our products remain competitive and up to date.

Old Town Pizza, Auburn, California

www.otpizza.net
facebook.com/OldTownPizza
Year Opened: Pizza Restaurant opened in 1999 and my family purchased it in 2002
Gross Annual Sales July 2022-June 2023: 12,862,804
Gross Annual Sales July 2021-June 2022: 10,777,273
Year-over-Year Sales: Up 19.35%
How has your company grown during the past 12 months and what are your future growth plans?
Our growth the last 12 months have been entirely organic. Our newest location opened in May of 2022. Our future plans include a new “owned” location in the Roseville, Ca. area and we are planning on getting into the mobile kitchen business in the near future. Lastly, we are thinking about getting into the “event center” business and using our Pizza and Beer success to anchor an event center.
Why should you be among the Pizzerias To Watch List?
Our brand turns 25 years old in July of 2024 and we are still growing with a great reputation. We love being our communities “hometown” pizza place. Our guests celebrate their life milestones with OTP. Our relationship with our community is truly a win-win partnership.

PARLOUR, New Albany, Indiana

eatparlour.com
linkedin.com/company/parlourpeoplepizzapints
Year Opened: 2019
Gross Annual Sales July 2022-June 2023: 7,797,029.27
Gross Annual Sales July 2021-June 2022: 6,273,465.66
Year-over-Year Sales: Up 24.28%
Why should you be among the Pizzerias To Watch List?
PARLOUR is a standout candidate for the Pizzerias to Watch list, led by the resilient and transparent leadership of Don Robinson. Despite the challenges posed by the COVID-19 pandemic, Don’s unwavering resilience and commitment to open communication have been pivotal in steering the company to exceptional success. Under his guidance, PARLOUR has experienced an impressive 195.36% sales growth from 2020 to 2022. This growth is not only a testament to Don’s strategic vision but also reflects the dedication of the entire team. The company’s expansion into new locations, strategic partnerships, and franchise agreements showcase its commitment to broadening its reach and impact. With a vibrant company culture, a focus on employee well-being, and a mission to take the PARLOUR brand nationwide, it’s clear that PARLOUR is not just a pizzeria but a dynamic force in the industry, worthy of close attention and recognition.

Pietrini Pizza Napoletana, Los Alamitos, Ca

Www.pietrinipizza.com
IG @pietrinipizza
Year Opened: 2021
Gross Annual Sales July 2022-June 2023: 963,814.3
Gross Annual Sales July 2021-June 2022: 393,927.39
Year-over-Year Sales: Up 144%
Why is your pizzeria a great place to work? (What employee incentives/benefits do you offer?
We have worked hard to cultivate a healthy/ positive atmosphere, and work hard to keep it. We have a genuine love for people and care for the well being of our employees and they know it. We have an open door policy where employees can ask questions, voice concerns etc. Employees are recognized for their hard work and achievements during team meetings and gatherings, earning swag, personalized chef coats, etc. Birthdays and work anniversaries are recognized and celebrated with gift cards, desserts on the house etc. We have team meetings / dinners with raffle prizes, contests etc and make it fun.

Perrotta’s Pizza, Canton, Georgia

Perrottaspizza.com
facebook.com/perrottaspizza
Year Opened: 2018
Gross Annual Sales July 2022-June 2023: 1,200,000
Gross Annual Sales July 2021-June 2022: 940,000
Year-over-Year Sales: Up 27.65%
Why should you be among the Pizzerias to Watch List?
That depends on your view should we be considered because we are still the old school family owned and operated pizzeria but using technology input from the younger family members to grow sales and possibly expand to other locations. Or maybe because we are heavily involved in the community and charitable organizations even though we work countless hours a week but we still find time to give back. Or you could say winning best pizza in Canton Georgia four years in a row should be why. It not up to me if we deserve to be on the watchlist either way we’ll be happy because we love what we do it’s our family bond and passion.

Pizzoco Pizza Parlor, Winchester, VA

www.pizzoco.com
IG @pizzoco
Year Opened: 2019
Gross Annual Sales July 2022-June 2023: 1,000,000
Gross Annual Sales July 2021-June 2022: 850,000
Year-over-Year Sales: Up 17.64%
Why should you be among the Pizzerias To Watch List?
We are a small independent pizzeria in a historic building in a true neighborhood that has developed a large following since we opened in 2019. We have been on Yelp’s Top 100 pizzerias in the USA for the past two years in a row (2022 #53, 2023 #32). People routinely make the drive from Washington DC (1.5 hours) just to eat our pizza. We are veteran owned and have become a pillar of the community. We are the highest rated pizzeria in the state of Virginia.

Rochettos Pizzeria, Scott, LA

www.rochettos.com
facebook.com/rochettospizzeria
Year Opened: 2009
Gross Annual Sales July 2022-June 2023: 2,700,000
Gross Annual Sales July 2021-June 2022: 1,850,000
Year-over-Year Sales: Up 45.94%
How has your company grown during the past 12 months and what are your future growth plans?
Opened a second location Dec 21, 2022 in Crowley, Louisiana, located 15 miles form original location, Just expanded a catering/ banquet room to accommodate local business activity
Why should you be among the Pizzerias to Watch List?
Rochettos Pizzeria standard has been a staple in South Louisiana for 13 years now and growing. In a community that relies on tourism and the restaurant industry Rochettos has remained strong through economic hardships and the pandemic. The concept developed by the owner is one that can fit in any city in America and is designed to be a pillar of the community.

Slice Pizza & Brew, Birmingham, AL

https://www.slicebirmingham.com/
IG @slicepizzabrew
Year Opened: 2011
Gross Annual Sales July 2022-June 2023: 5,760,000
Gross Annual Sales July 2021-June 2022: 4,500,000
Year-over-Year Sales: Up 28%
Why should you be among the Pizzerias to Watch List?
Since opening in 2011, our pizzeria has stayed true to our original mission of being a family-owned and operated business that combines a welcoming, friendly atmosphere with fresh, mouthwatering food and local brews. Over the past year, we have experienced significant growth with the opening of our fourth location, the expansion to a full-service commissary, and the upcoming launch of our fifth location in Birmingham, Alabama. As the home of the first stone pizza oven in the city of Birmingham, we have remained loyal to our roots, pairing specialty pizzas with local brews that keep our customers coming back for more. We are also committed to giving back to the community through outreach initiatives such as our Dough Raiser fundraisers, SliceFest and other unique events that have allowed us to donate more than $100,000 back to the Birmingham community. We would be honored to be included on this year’s Pizzerias To Watch List because of our commitment to always finding new ways to honor our core values that make us Slice Pizza & Brew while working alongside other local businesses to support and engage with the communities we call home.

The Onion Tree, Sea Cliff, New York

www.TheOnionTree.com
IG @ theoniontreeseacliff
Year Opened: 2020
Gross Annual Sales July 2022-June 2023: 1,164,862
Gross Annual Sales July 2021-June 2022: 857,399
Year-over-Year Sales: Up 35.85%
Why is your pizzeria a great place to work? (What employee incentives/benefits do you offer?
Our employees are family rather than just folks who work with us. We pay above NYS average pay – we offer 2 weeks paid vacation, 10 sick days and bonuses on achievement of revenue targets. 2 annual company parties – offer us an opportunity to express our gratitude to our team members. As a result, our team takes an ownership approach and works with heart and hospitality.
Why should you be among the Pizzerias To Watch List?
We are a Pizzeria/Gastropub where Pizza Napoletana meets Indian Cuisine + Rock n Roll! We opened our business on March 6, 2020. Lost almost everything in the first couple of months. We however zigged and zagged to survive. Our concept – while quirky and maybe even eccentric, is a product of the pandemic – a result of our burning 🔥 desire to survive the hardest times we’d ever seen, not only to survive but to thrive….🙏🏽

Tre Amici, Bayamon, Puerto Rico

www.treamicipr.com
IG @treamicipr
Year Opened: 15-Oct-21
Gross Annual Sales July 2022-June 2023: 628,438.46
Gross Annual Sales July 2021-June 2022: 288,667.06
Year-over-Year Sales: Up 117%
How has your company grown during the past 12 months and what are your future growth plans?
The growth Tre Amici has been experience is astounding. When the business started the goal was to sell 40 pizza pies daily to survive and pay the bills considering our production is handmade and fresh. Twenty-four months later we are selling at least 200 pies daily, still by hand. The sales keep growing. People come back every week and we go sold out every weekend. The future growth plan for Tre Amici is getting another place where we can attract more customers and store more inventory. We cannot make more than 200 pies daily because we don’t have enough place to store them. The new place has two floors, two firewood ovens and one dumbwaiter. At the new location the goal is to sell 500 pies daily and make the best cocktails in town. The team hopes to be open at the end of this year. The future has never been brighter.

Valentina’s Pizzeria & Wine Bar, Madison, AL

valentinaspizzeria.com
IG @valentinaspizzeria
Year Opened: 2020
Gross Annual Sales July 2022-June 2023: 1,000000
Gross Annual Sales July 2021-June 2022: 750,000
Year-over-Year Sales: Up 33%
How has your company grown during the past 12 months and what are your future growth plans?
Valentina’s has grown more than I ever thought since opening. I opened in 2020 with 7 tables and little staff. In three years we have outgrown our 1000 square foot location and are about to move to a new brick and mortar that is 4000 square feet. I could not have done this without my incredible community and staff.
Why should you be among the Pizzerias to Watch List?
I have been in the pizza community for over 25 years. This community is like no other. I have failed more times than I can count. After years and years, I finally got it right. Valentina’s is named after my daughter. She comes in a works in the store right alongside me. I am incredibly blessed and thankful that after 3 years of opening Valentina’s, I have already outgrown this space by 3 times the amount.

Via Farina, Omaha, Nebraska

Goviafarina.com
IG @goviafarina
Year Opened: 2016
Gross Annual Sales July 2022-June 2023: 1,200,000
Gross Annual Sales July 2021-June 2022: 875,000
Year-over-Year Sales: Up 117%
What community outreach initiatives do you organize?
I have organized a cold weather clothing drive for 6 years running. We average anywhere from 1000-1500 pounds to clothing donated every winter. This will be our first year doing pizza across America. We work from time to time with the native American and American Eskimo rehabilitation society to get job placement in a safe space for those that are slowly reintroducing themselves back into the work force.
How has your company grown during the past 12 months and what are your future growth plans?
We have grown in the last year with the presence of our mobile pizza oven. We are in plans currently for a second location and hope to be open by early summer 2024.

Wild Ace Pizza & Pub, Greer, SC

https://thewildace.com/
facebook.com/wildacegreer
Year Opened: 2009
Gross Annual Sales July 2022-June 2023: 3,640,924.26
Gross Annual Sales July 2021-June 2022: 3,468,985.4
Year-over-Year Sales: Up 4.95%
What is your pizzeria’s brand and how do you market your pizzeria?
Wild Ace Pizza & Pub is an aviation themed restaurant featuring a full menu with aviation named menu items, cocktails, and advertising of military Flying Aces. Hanging airplanes occupy the ceiling and entertain both children and adults. The large, dog friendly, outdoor patio is a big draw during most of the year.
What community outreach initiatives do you organize?
We sponsor an Oktoberfest each fall and also host a non-profit benefit semi-annually called The Good Time Benefit that raised money for children with life threatening conditions. We also heavily support Greer Relief and Resources Agency – our community agency that exists to transform neighbors in need to neighbors who thrive by providing services to eliminate poverty and help neighbors overcome barriers for success.

Zio’s Pizzeria, Omaha, Nebraska

Ziospizzeria.com
facebook.com/ZiosOmaha
Year Opened: 1985
Gross Annual Sales July 2022-June 2023: 4,100,000
Gross Annual Sales July 2021-June 2022: 3,900,000
Year-over-Year Sales: Up 5.1%
Why should you be among the Pizzerias To Watch List?
Our establishments have been around since 1985 in the Omaha market. We are long term trusted pizzeria (we have 4 of them in Omaha). We try to focus on community with marketing that includes schools, churches and other local events. Plenty of donations go out monthly to many of the local charity groups in Omaha. We take pride in our daily food we prep with nearly 45 freshly prepped items along with fresh dough daily. We will continue with our table service standards during the evenings as long as we can continue to hire service oriented people that love working with customers and food. That has been a major challenge since the end of Covid. Our restaurants are all recently (within the last 5 years) been remodeled. With patios at 2 of them and a drive thru at 1. With our loyal guests (many of whom we see at least once per week), we hope to bring another set of younger customers with the help of some of the current trends in social media.

New Pizzerias on our Radar

Blue Square Pizza
Hopkinton, Massachusetts
www.bluesquarepizza.com

Coniglio’s Old Fashioned
Morristown, NJ
https://www.coniglios.com/

Double Zero Pie & Pub
LAS VEGAS, NV
https://www.doublezeropie.com/

Hearth & Table
Lincoln City, OR
www.hearthandtablelc.com

Mangia Mangia Pizzeria
Estes Park, CO
www.mangiamangiapizzeria.com

Prohibition Pizza
High Springs, Fl
www.prohibitionpizza.com

Stellenzo’s Pizza
Santa Clarita, California
www.stellenzos.com

Truly Pizza
Dana point, California
Trulypizza.com

Regional and National Pizza Companies and Chains to Watch

Farrelli’s Pizza
Dupont, WA

Home

Piesanos
5200 Nw 43rd st, Gainesville
Piesanos.com

Sal’s Pizza
Lawrence, Massachusetts
sals.com

Via 313 Pizza
Lehi, Utah
Via313.com

The post 35 Pizzerias to Watch in 2024 appeared first on Pizza Today.

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.

Canned Veggie to Pizza Topping Star

Writing this article brought me back to the R&D days of Wholly Stromboli. I had many pie-in-the-sky ideas about which products I would and would not use in my restaurant. Settling for canned roasted red peppers, peeled garlic in a plastic jug, and pickled jalapeño, for convenience’s sake, were options that I initially did not want to consider. Because I prided myself on using only the freshest ingredients and loved the flavor and aroma of a fresh clove of garlic or the taste and texture of fresh roasted red peppers, I was going to figure out the labor and efficiency piece. I am sure you know how that worked out. Of course, I buy whole peeled garlic in a plastic jug, canned roasted red pepper, and as for the jalapeños …  I only switched to fresh sliced jalapeños about a year ago.

My point is if you plan to do any amount of volume in your restaurant, you’re probably going to have to plan on using canned veggies, and while I consider some canned veggies like sliced Spanish olives and pickled jalapeño a commodity, other things like artichoke hearts, fire-roasted green chilies, roasted red peppers and especially tomatoes can vary in taste, texture and quality.

How much to spend should be driven by your price point and your target food cost. For what I consider commodity canned goods, my main focus is the consistency of the product and pricing. However, when we’re talking about canned tomatoes, I pull out all the stops! I only use the best. I want a tomato that is packed fresh from the field, not subjected to excess heat during the canning process, and does not contain any preservatives.

Fire-roasted green chilies are one of my favorite ingredients to use in soups, ‘bolis and pizzas. We are pretty spoiled here in Colorado because we have some of the best fire-roasted Hatch green chilies around. One of my favorite fall traditions is going to pick up a bushel of fresh fire-roasted chilies, but hand peeling and dicing bushels of them is not practical and the labor cost does not make good financial sense for my operation.

When looking for a canned Hatch green chili, I want moderate heat and minimal residual skins, seeds, stems or crowns. There are different levels of quality, and you will find less of that waste material in a higher-quality product. A note about diced Hatch green chilies: they are a potentially hazardous product and must be handled properly according to HACCP guidelines for storage. Therefore, they must be stored below any ready-to-eat foods. When storing them, I prefer to drain off some of the natural juices, only retaining enough to keep them from drying out. I prep them into the containers that we use on the line and use a perforated scoop to portion them for use in recipes.

I prefer artichoke hearts canned in their natural juices instead of a marinade. Not that I don’t like the taste of the marinade, but I use artichokes in a variety of salads, pasta dishes, pizzas and stromboli, and the marinade will overpower the other flavors. I prefer to store these in their juices, enough to cover them. They tend to be in large pieces, so I cut them in half.

I find there is a balance between retaining some of the natural juices of canned vegetables and draining them completely. On one hand, storing them on your makeline with the juices intact will preserve the quality and prevent them from drying out. On the other hand, too much juice will make for a soggy pizza or stromboli and add unwanted flavors to your pasta dishes. My preferred method is to store these ingredients on the line, with enough juice to cover the ingredients. I prefer to use a perforated portion cup or scoop so that the juice can be drained off at the time of use. I don’t find it necessary to rinse most vegetables, however, if I am using beans in a salad, I do prefer to rinse them before use.

Canned vegetables are convenient to use, easy to store, have a long shelf life, and are generally safe because the heat during the canning process kills most bacteria. That being said, it is important to handle canned goods properly to ensure the safety of your guests.

Here are a few tips for safely handling canned goods. Cans should be inspected during the receiving process. Significantly dented cans, especially if the dents are located on a seam whether it be along the lid, bottom or on the side seam should be separated from the rest of your inventory and labeled for return to your distributor. If you drop a can and cause the dent yourself, open the can immediately, place the contents in another container, and put the product into rotation. Ensure that your can opener blade is clean, sharp and in good working condition. Dirty blades can potentially contaminate food products with deadly bacteria, and dull blades can cause injuries. Partially attached lids are dangerous and can cause nasty injuries to your team. Do not store ingredients in opened cans. Place them in an NSF-approved container with a day dot as directed by your local health department guidelines.

While you may not think of canned corn as a typical ingredient in a pizzeria, corn is a creative way to bring some diversity to your menu. Take your basic green salad, add canned corn, grilled chicken, avocado, jalapeño rings and tomato for a fun southwestern salad. Zip up your ranch dressing by adding diced, canned jalapeño or green chilies and Buffalo sauce.

Elote corn or Mexican Street Corn is a dish that is typically made with roasted corn stripped from the Cobb, blended with mayonnaise, crema, Cotija cheese, and a chili lime seasoning. My version of Mexican street corn pizza is a creative spin on the popular dish. I make a white pizza, using cream cheese blended with diced, canned green chilies as the base and mozzarella cheese, drained canned corn tossed in lime juice, cayenne pepper, cumin, granulated garlic and chili powder, add grilled chicken, and jalapeño rings, and bake. Top with the seasoned corn and drizzle with a dressing made from a mixture of crema and mayonnaise and dress with fresh cilantro.

Summed up, canned veggies add efficiency and convenience to our operations, but why not have a little fun with them as well?

MELISSA RICKMAN is co-founder of Wholly Stromboli in Fort Lupton, Colorado, and member of the World Pizza Champions.

The post What do you do with Canned Vegetables? appeared first on Pizza Today.

One of LloydPans’ best sellers is the smart choice for commercial production.

The popularity of Detroit-style pizza has spread nationwide, as consumers from Los Angeles to Miami to everywhere in between are asking for the pizza defined by thick and airy crust, light crisp exterior and frico edges.

LloydPans’ Detroit-Style Pizza Pans start with a durable construction using 14-gauge aluminum that is hard coat anodized and finished with our exclusive PRE SEASONED TUFF-KOTE (PSTK).

Detroit-Style Pizza Pans Specifications:

• PSTK finish adds a release coating, eliminating the need for any pre-seasoning
• Permanent Stick-Resistance: metal utensil safe and long-lasting
• Double thick flat rim adds strength and long-lasting durability
• 76 degree angle allows nesting when empty, saving storage space
• Lids are available for stacking while proofing, making prep efficient

Need to depan the LloydPans way? We recommend our Mini Peel, a blade that is 7 inches wide, perfect for easily depanning Detroit pizzas.

LloydPans, a U.S. manufacturer of commercial pizza pans and tools, bakeware, cookware and foodservice equipment, is located in Spokane Valley, Wash. In addition to an extensive line of standard products, LloydPans also offers custom solutions for just about anything their customers need. LloydPans’ products are sold online at www.lloydpans.com and through distributors.

LloydPans
800-748-6251
www.lloydpans.com
sales@lloydpans.com

The post Stretch Beyond the Motor City with Detroit-Style Pizza Pans appeared first on Pizza Today.

TROY, Ohio (December 6, 2023) — Hobart, the premium commercial food equipment manufacturer known for designing and building some of the most reliable, must-have equipment, will again give away a custom-designed Legacy+® HL662 pizza dough mixer at the International Pizza Expo. Attendees of the show, which takes place in Las Vegas from March 19 to 21, are encouraged to visit booth #2025 to see the mixer design and enter for a chance to win. Hobart will unveil the 60-quart mixer at the opening of the expo.

The Legacy+ HL662 pizza mixer (valued at $35,000) is specifically designed for demanding pizza dough applications. As the industry’s only maximum heavy-duty mixer, it provides as much as 30% more mixing capacity in the same size bowl, depending on the application. This feature allows pizza restaurants to gain productivity, without sacrificing quality.

The Hobart-exclusive PLUS System is behind the performance of the Legacy+ HL662 pizza mixer and is composed of three leading technologies. The mixer’s consistent mixing and ability to drive power to the bowl is the result of the Hobart VFDadvantage, while extreme-duty wiring and connections provide maximum capacity overheat protection and manage the mixer’s power. The reinforced planetary shaft drives more power into the bowl for greater output.

Attendees can enter the giveaway at the Hobart booth beginning at 10 a.m. PST on Tuesday, March 19. Only one entry is allowed per person.

Hobart will randomly select a winner from entries at the booth on Thursday, March 21, at approximately 12:30 p.m. PST. Attendees do not need to be present to win.

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.

The post Hobart to Give Away Custom-Designed Mixer at the International Pizza Expo 2024 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.

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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%.

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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.

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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!

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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:

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A Look at Hot Pizzerias in the U.S.

The Galley, Asbury Park, New Jersey

This Jersey pizza spot lets it products speak. “Fresh and homemade totally defines us here at Galley,” says Chef/Owner Kris Black. “And what makes us stand out is how we do it. What you see is what you get. It’s the same every single time. Consistent, amazing, yet simple food that people love time and time again. Adding items randomly to our secret menu totally keeps everyone on their toes as well. Our styles of pizza — well this is a good one. We’ve perfected them all. So we have a regular thin crust. It’s thin, thinner than most places you’ll go to. It’s available in rounds 12- and 14-inch and square 18-inch. Then we have our “bar pie” and by bar pie we mean the style. Because it’s 16-inch round ultra thin, fantastic pie. Doesn’t get thinner — anywhere. We’ve also perfected a Sicilian style pizza that we double proof and never pre cook like most places would. 16-inch thick, but not too thick and super crispy yet light and airy. But we’re not done. The Detroit style pies. They are just straight savage. Cheese to the edge, no crust, buttery bottom, thick, but light and airy. And all of our pies are always cooked crispy/well done. If they aren’t perfect, you don’t get it. That’s our style. Everyone loves all of our pies so it’s hard to say which ones they go crazy for because we have such variety everyone switches it up. But a signature pizza, you will not find anywhere else I promise.. is called the Station 83. We make it in all of those styles, so depending on your mood, it’s up to you. It starts with our house made chili oil, our perfect mozzarella cheese blend, a spicy salami(not too spicy) and impastata ricotta cheese. After the pie is cut, we drizzle hot honey and a nice amount of fresh basil. Every flavor rocks your palate at different times; we promise it’s amazing.”

Pizzeria Undici, Massapequa, New York

This Long Island pizzeria opened this summer with the mission to bring nostalgic old-school pizza to the community. Guests are greeted by a display case of a dozen pies available by the slice, as well as assorted rolls. The authentic Italian pizzeria serves up classics like the Margherita and Bianco. It also offers an upside-down Sicilian pizza. The menu also features calzones, rolls, garlic knots, salads and ice cream. Undici’s outdoor seating adds to the old school vibe with its large red picnic tables and umbrellas.

Speak Cheezy, Long Beach, California

Speak Cheezy was recently listed in the Washington Post’s “The Best Pizza in America, Region by Region” for its California-style pizza. It received high marks for its squash blossoms and fennel-crushed sausage. The sourdough pizza uses locally milled and organic flours. The pizzeria also focuses on local ingredients. In addition to California style, Speak Cheezy also serves Sicilian, Neo New York and Chicago Tavern style. The shop thrives on its new pie alerts, like the Pumpkin Honey Bunny with mozzarella & fontina, rings of delicatta squash, Weiser Family Farms honeynut squash ricotta, black kale and Julie’s pepitas.

The post Pizza Destinations: The Galley, Asbury Park, NJ; Pizzeria Undici, Massapequa, NY; Speak Cheezy Long Beach, CA appeared first on Pizza Today.

Thanksgiving is a time of year when we give thanks to our customers, employees and communities. This year and every year, we are thankful for a strong and resilient pizzeria industry. Here at Pizza Today, we give thanks to you, the pizza professional and our talented and inspiring pizza community. We commend your unwavering commitment to producing the best products, finding ways to keep the doors open, caring about your teams, fighting long hours, keeping your team and customers safe, digging in and doing what’s hard to make your businesses successful. We are grateful to you! You are why we do what we do at Pizza Today.

We have a strong, compassionate and giving pizza community. We are thankful for each and every one of you.

Happy Thanksgiving!

From the Pizza Today Team

The post We Give Thanks to Our People, Pizza People appeared first on Pizza Today.

Sicilian Pans’ deep depth allows you to easily recreate the thick, soft crust this pizza is known for.

LloydPans has designed the perfect Sicilian-Style Pizza Pans in sizes ranging from 6×6 inches to 18×18 inches. Each of our Sicilian-Style Pizza Pans features:
● A 76-degree side angle allowing for pan nesting when empty, saving storage space
● A durable, double-thick flat rim that adds strength and long-lasting durability
● A heavy duty 14-gauge aluminum that bakes efficiently by transferring heat in an effectual and timely manner
● Our exclusive PRE SEASONED TUFF-KOTE finish that eliminates the need for pre-seasoning and is a permanent, stick-resistant coating
● Easy depanning and cleaning, even with the tight corners of Sicilian pizza

In addition to Sicilian-Style Pizza Pans, LloydPans also produces Sicilian Pizza Pan Lids for stacking and making prep more efficient.

LloydPans, a U.S. manufacturer of commercial pizza pans and tools, bakeware, cookware and foodservice equipment, is located in Spokane Valley, Wash. In addition to an extensive line of standard products, LloydPans also offers custom solutions for just about anything their customers need. LloydPans’ products are sold online at www.lloydpans.com and through distributors.

LloydPans
800-748-6251
www.lloydpans.com
sales@lloydpans.com

The post Bring Italy Stateside with LloydPans Sicilian Pans appeared first on Pizza Today.

Pizza Sheet Pans offer several versatile advantages

LloydPans Pizza Sheet Pans are a great kitchen tool designed for pizzas that can be made on the Sheet Pan and then transported to another location. Not everyone has a pizza stone or space for a huge pizza oven, so if you’re a pizza food truck operator, share a ghost kitchen or cater your pizzas, Pizza Sheet Pans may be the answer for you.

Pizza Sheet Pan Benefits:

1. Ease of Use. It’s easier to shape pizza dough directly onto the flat, rectangular sheet pan as opposed to round pizza pans or stones.
2. Sicilian and Grandma Pizza Making. These styles are traditionally baked in rectangular pans, and Pizza Sheet Pans are great for newer pizza makers testing out these styles.
3. An Even Bake. Pizza Sheet Pans provide even heat distribution, resulting in a uniformly baked crust.
4. Versatility. If you’re making multiple pizzas with different toppings for larger groups, Pizza Sheet Pans make it easy to prepare contrasting variations at once.

Pizza Sheet Pan Specifications:

• Available in full, half and quarter sheet sizes
• Silver-Kote or Dura-Kote stick-resistant proprietary finishes means no pre-seasoning required
• Clear coat or hard coat anodized 18-gauge aluminum
• Rust-Free

Remember that each oven is different! Our Full Pizza Sheet Pans are 18×26 inches and do not fit many home ovens. Please measure your oven before ordering. Contact Sales@LloydPans.com or call (509) 468-8691 for more information on Pizza Sheet Pans.

LloydPans, a U.S. manufacturer of commercial pizza pans and tools, bakeware, cookware and foodservice equipment, is located in Spokane Valley, Wash. In addition to an extensive line of standard products, LloydPans also offers custom solutions for just about anything their customers need. LloydPans’ products are sold online at lloydpans.com and through distributors.

LloydPans
800-748-6251
www.lloydpans.com
sales@lloydpans.com

The post Ease Pizza Making with LloydPans Pizza Sheet Pans 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.

A Q&A with Anita Craig, 2 Dough Girlz Pizzeria Birmingham, Alabama

Concept:

We fuse food, fashion and hip hop together to create a fun approach environment. Taking an artisanal approach, we create food that is flavorful, fresh and clean. We use as many fresh products as possible and limit our use of canned products. Hip hop tells a story, and pizza tells a story; combine them together and you will create a story that will last for years.

Pizza Style & Dough:

Our pizza style is artisan hand-tossed Neapolitan inspired. We use whole wheat, organic dough. Due to limited space, we partnered with a family-owned company out of New England for our dough. We tell everyone the secret ingredient is dirty Boston water.

As a new business, how are you building community in the Woodlawn neighborhood?

We have been in the Woodlawn community for some time now, building our coffee brand Trvl Love Koffee, so when the situation presented itself to open the closing pizzeria we jumped on it to do this I reached out to my sister Jennifer Craig , who along with Steve Debrow came on board to create something special for the community. In addition we give back by employing students from the high school, partnering with other local businesses and being active with the local city council.

How have you been able to create the 80s 90s vibe?

That is all Steve. He definitely brings the feel of days of the past, the family environment, the open-arms feeling with music playing in the background and sports on the TV. I will say we are definitely the pizzeria version of Cheers.

Your pizza menu is innovative. Tell us about your combination focus and flavor fusion.

We have your traditional menu items that you would find in any pizzeria. However, we also bring elements like oxtails, fried chicken, collard greens, shrimp & crawfish to create mouthwatering arts of work.

What is your main focus for the first two years of the business?

The main focus the first two years is to create a brand with staying power. We want people to love the product, the concept and the people behind it. We want to grow into new markets within the first year and start to show our true staying power as your local pizzeria!

The post Conversation: Anita Craig, 2 Dough Girlz Pizzeria Birmingham, Alabama appeared first on Pizza Today.

A Look at Pizza Places around the U.S.

Silly Al’s Pizza | Quartzsite, Arizona

Robbie Robertson helped his father Al build the restaurant in 1987. “We believe our continued success is because of our consistency,” Robbie says. “We are open every day 10-10, with the exception of Thanksgiving and Christmas. We have the very best employees, and we use the best and freshest products we can find. All of our Pizzas, salads and sandwiches are made to order. Our Pizzas are hand tossed and our kitchen is open so the customers can watch their food being prepared. We are always willing to adapt to changes in society and technology. We welcome all new ideas and input from employees and customers.” Silly Al’s offers a wide selection of pizza as well as a gluten-free, low carb cauliflower Parmesan crust. A house specialty pizza is Al’s Reuben Pizza with mustard, mozzarella, sauerkraut, pastrami, onions and cheddar. The menu also features appetizers, salads, sandwiches and pastas.

Slice and Dice Pizzeria | Albuquerque, New Mexico

This west side pizza spot just added a second location. The concept focuses on pizza, local beer and board games. Slice and Dice provides an extensive board game library that customers can choose from to enjoy while dining. They offer a wide menu of appetizers, salads BYO and specialty pizzas, subs and desserts. The menu also highlights vegan options. Specialty pizzas include the Blanco, a white pie with mascarpone, spinach, artichoke hearts and mozzarella. Desserts include churro dipped in cinnamon sugar with strawberry, apple or cajeta filling. Take it one step further with churro donuts.

Bird Pizzeria | Charlotte, North Carolina

This East Coast-style pizzeria was just named one of the South’s Best New Restaurants 2023 by Southern Living, referring to the menu as “purposeful and tidy”.  The menu offers a Kale Caesar and three pizza options (plain pie, white pie and vegan pie) to which customers add their favorite toppings. The list includes pepperoni, sausage, portobello/white mushroom mix, red/white onion mix, Calabrian peppers, jalapeno peppers, arugula, kale and hot honey. The quaint pizza spot has outdoor seating and a walk-up window.

The post Pizza Destinations: Silly Al’s Pizza, Quartzsite, AZ; Slice and Dice Pizzeria Albuquerque, NM; Bird Pizzeria Charlotte, NC appeared first on Pizza Today.

Pizza & Pasta Northeast Day 2 Wrap Up

Hello Day 2 at Pizza & Pasta Northeast at the Atlantic City Convention Center. Pizzeria and Italian Restaurant owners got down to business at PPNE attending educational sessions and demonstrations and exploring the show floor for the latest products and services.

Competition Winners Announced

Day 2 is also when we announce winners of several competitions that have transpired at the show.

Congratulations to all of the competitor at Pizza & Pasta Northeast in Atlantic City. We have winner results coming in. (Note: Scoreboards and restaurant/location information still to come.)

The International Pizza Challenge Northeast winners according to category include:

Roman
1st – Lars Smith
2nd – Christina Smith
3rd – Michael Vakneen

Gluten-Free
1st – George Taylor
2nd – Siler Chapman
3rd – Matt Hutchinson

Neapolitan
1st – Fiodar Huminski
2nd – Mirko D’Agara
3rd – Michael Mercurio

America’s Best Cheese Slice
1st – Daniel Saccone
2nd – Thomas Schneider
3rd – Tony Cerimele

Now let’s look out our other competition championships

Young Pizza Maker of the Year
1st – Nicholas Guthridge
2nd – Gianna Cataldo
3rd – Damiano Trupiano

World Calzone Championship
1st – Christian Patriarca
2nd – Michael Rodriguez
3rd – Giovanni Vigliotti

Northeast Pasta Showdown
1st – Massimo Mannino
2nd – Eric von Hansen
3rd – Leonardo Giordano

Pizza & Pasta Northeast in Photos

Check out all of the Day 2 action at Pizza & Pasta Northeast in Photos.

What’s next?

Introducing PizzaCon ’24

Introducing PizzaCon, an exclusive and experiential event designed for pizzeria owners and operators who are serious about growing their business. Come experience a full day of curated programming, including activations developed to inspire and educate.

Interested in Exhibiting at PizzaCon?

Want to attend PizzaCon?

The post Pizza & Pasta Northeast Day 2: Pizza Champions Crowned appeared first on Pizza Today.

More and more diners are looking for allergy- or diet-friendly food options when going out to eat. Having plant-based products available on your menu can give your restaurant a leg up on the competition.

Selfish Cow Plant-Based Cheeses by Cheese Merchants provides easy and delicious recipes to give your diners tasty options that will keep them coming back for more.

Get your free copy today.

The post Chef Laura’s Plant-Based Culinary Cuisine appeared first on Pizza Today.

The Limited Time Offer

Limited time offers or LTOs can be a great way to test the viability of new menu items, move inventory that may be close to its expiration date, or increase sales on a particular day of the week, enter “Doppio Frico Tuesdays” at Wholly Stromboli. When I began to write this story, I was eager to share all that I have learned over the last 15 years about releasing LTO’s and most recently The Doppio Frico — Fort Lupton Deep Dish. I began to think about the idea that if you are the visionary of your company, as I am, you’re probably the one who comes up with the creative ideas.

For us visionaries, LTOs can be a great outlet for our creativity, which keeps us motivated through tough times, feeds our souls and helps drive our vision for the future. While every business needs a visionary, we can tend to see the BIGGER picture and not the minute details required for a successful implementation. It takes a team of implementers to put these ideas into action — people with a more systematic way of thinking. As I reflected on our recent release, I started to think, why don’t I ask the implementers in my organization what it takes to successfully execute an LTO, and here’s what they shared.

Proper planning is key. “Tweaking things” as you go is hard on your team. Resolving questions such as, what is the desired look and feel of the dish, plating and whether it is an in-house only special in advance will ensure your rollout will go smoothly. Make sure that your training materials are rolled out to your team well ahead of the release date. Knowledge is power and this preparedness will spurn excitement with your team vs. stress and anxiety because they don’t know the plan. Lastly, lack of communication is perhaps the biggest pitfall in successful execution. We have to ensure that all team members, including those who work part-time, receive the communication and training needed” says Eric Frey, General Manager, Wholly Stromboli.

Timing is critical! Clashes with holidays, and events (parades, festivals or concerts), could put a damper on your release, not to mention that your team may be requesting these dates off as well, leaving you understaffed. Lastly, give your team enough time to perfect the process. Your team really wants to be able to execute flawlessly and sell your special with confidence! “Give them the training they need to fall in love with your big idea, instead of despising it because they feel incompetent or ill-prepared,” says Rowen Ben-Joseph, Front  of The House Manager.

Determining the goal of the LTO is the first step and most critical. Is your desire to increase sales or move specific products from your shelves? Then we decide if it’s cost-effective. Look at COGS, price point and factor in how much labor you are adding to the overall cost. Knowing where you will put any new ingredients on your makeline, which positions in your kitchen will be involved, and how will they be affected are all keys to a smooth rollout, says Edgar St John, Kitchen Manager.

Accurate recipe costing is critical. Our margins are razor thin and profitability of the LTO is vital. Wasting labor and ingredients on a creative whim that is not profitable isn’t good business. Take the time to write a solid recipe, set your desired margin, cost out your recipe and set your selling price accordingly. Having a great recipe isn’t just about putting great ingredients together in a way that is appealing to your guests, recipes and sub-recipes that list ingredients, tools needed, yields, techniques and the process are key. Include pictures and videos if you can.

Additionally, if you are creating additional SKUs to your inventory, you’ll need time to research, source and test them. And don’t forget yield testing for items that have trim loss, says Eric Rickman, CFO & Co-Founder.

Give adequate time and space for media coverage. You can only get so far on word of mouth. Start your marketing campaign no less than three weeks before your launch date and don’t rely on social and print media alone. Get your team involved! Contests are a great way to get your team motivated to sell and don’t forget the heart of the house. You want your whole team invested. Take photos and post them on social or have a contest for the prettiest “pizza,” says Jordan Montoya, Director of Marketing.

If you are going to use table tents or other print media, invest in high-quality photos, graphics and professional printing. On the planning side, playing devil’s advocate can be an effective way to ward off potential issues before they happen. Ask yourself and your team what could go wrong and then make a plan and a backup to that plan, says Monika Jesser, Graphic Designer.

And finally, my two cents — Staying on brand is key! Think about what will resonate with your current customer base, and also consider the new guests you want to attract and connect with your brand long-term. By way of example, if you pride yourself on using quality ingredients in a cozy, well-appointed atmosphere with a $30 per person average, you wouldn’t want to attract guests who are looking for cheap eats with an under $10 offer. Your new customers could be disappointed that there aren’t any “deals” on your menu once the LTO has ended. While you may have gained new customers, they won’t stick around and may not bring the kind of word of mouth desired.

LTOs can be a fun and advantageous experience. Driving sales, attracting new guests and bringing a little variety to your team day are just a few things that I love about special offerings. When we work as a team to market, train, sell, plan ahead and execute we make it an enjoyable experience for everyone involved. Let there be no limits to the success of your limited-time offerings!

MELISSA RICKMAN is co-founder of Wholly Stromboli in Fort Lupton, Colorado, and member of the World Pizza Champions.

The post Make Limited Time Offers Work for You appeared first on Pizza Today.

If you’re in the restaurant business, you’re also in the cleaning business

Sure, you may have a lot more passion for your wood-fired Neapolitan pizza Margherita or your chewy, crunchy rectangles of Detroit-style, but you need to take sanitation as seriously as your slices.

In this article we turn away from those luscious pies to another critical part of your menu – the beverage section. Your guests need something chilly and refreshing to accompany their pizza pie, like an ice-cold soda pop or a freshly-drawn beer.

Whether you are setting up or fine-tuning your cleaning schedule, remember that your beverage station needs cleaning, too. Ice machines, soda machines, beer taps and taps for wine or cocktails all require regular cleaning to ensure food safety.

Why cleaning is critical

Keeping your beverage station clean is vital to overall restaurant sanitation. It’s your responsibility to keep customers’ health foremost in mind, and clean equipment is essential for delivering top-quality product to your customers. Passing health department inspections is also critical to keeping your business thriving.

In addition, cleaning is a good way to keep your costly equipment operating efficiently and reliably.

Taps for soda, beer and other libations can attract pests such as fruit flies, ants and roaches. Ice machines may look clean, but they can harbor hazardous contaminants. Failure to clean invites mold, bacteria and residue to get established in these systems.

It’s also worth noting that the FDA regards ice as food, and you must clean ice machines to comply with their regulations.

Establishing a schedule

What’s the best approach for managing the schedule?

You have many excellent resources: regulations, manufacturers’ recommendations, distributors and professional service vendors.

In addition, Michael Maurer, owner of Maurer Sales in Seattle, Washington, suggests that local brewer’s associations can be good resources for beer hygiene. Maurer Sales offers retail and wholesale sales of beverage dispensing products and equipment.

Start by reviewing the health department requirements specific to your state for ice, soft drinks and beer equipment. You must comply with these requirements to stay in business, and they “depend on which state you’re in,” says Steve Thomas Jr., draft operations manager at Multi-Flow Industries dba Lenox-Martell in eastern Massachusetts. Lenox-Martell distributes beverage and restaurant equipment; services beer, soda and refrigeration equipment; and also distributes Real City Soda and Fountainhead craft cane-sugar soda.

Maurer says that some states require the beer distributer to clean the lines, so verify all local regulations as you construct your cleaning protocol. Some states require logs. Make sure you understand what kind of records you must keep for all three stations – soda, beer and ice.

Next, check the manufacturer’s recommended cleaning activities and intervals, and consult with any vendors that might be knowledgeable, such as your distributer, cleaning vendors and equipment maintenance vendors.

Now, build your cleaning schedule. It’s typical to break tasks down into daily, weekly, monthly, quarterly and annual tasks. You may want to incorporate basic maintenance into the cleaning schedule.

Heavy usage may demand increased cleaning, but slow business doesn’t get you off the hook: you still need to keep up with your prescribed cleaning schedule.

It’s also true that the airborne flour found in a pizzeria makes things worse, says Thomas. “The flour gets in the air and clogs up the condensers on the ice machine, on the glycol unit, and for the walk-in.”

Especially in the case of beer, maintaining top quality may demand more frequent cleaning than health requirements do. “If your beer starts to take taste off from not cleaning your equipment regularly, you’re probably gonna start to sell fewer pints,” advises Maurer.

Who should clean

These cleaning tasks can be handled by your equipment vendor, your pizzeria staff, your distributor or a professional service vendor. Make sure everyone is on the same page about who does what. Put it in writing so it’s clear.

Thomas recommends that “beer lines and ice machines should be done by professionals, and the dispensing points of a soda system should be the responsibility of the restaurant owner.”

Regardless of who does the cleaning, be sure to keep a cleaning log to track what cleaning activities are performed; who did them and when.

The risks

When you fail to clean your beverage station, you are putting your customers and your business at risk. The greatest risk is harming a guest by serving them something contaminated. You may also lose customers by serving inferior beverages, and you could even fail a health inspection.

Cleaning is also an opportunity to do routine maintenance and to take care of small equipment problems before they become large problems.

Tips for cleaning beverage equipment

Follow these useful tips when cleaning your beverage station:

• Turn off the power when performing cleaning activities.
• Follow manufacturers’ recommendations for process and food-safe cleaning products.
• Invest in a dedicated set of equipment for cleaning each beverage station, such as brushes and buckets.
• Keep a log of your cleaning activities, noting dates and actions taken.
• Provide written instructions to your staff.
• Use cleaning as an opportunity to inspect.

Train your staff appropriately, including:

• Proper cleaning procedures to ensure consistency and effectiveness.
• Sanitary use of ice machine.
• Keep taps and other devices clean during use.
• Wash hands before using or cleaning your beverage equipment.
• Use personal protective equipment (gloves and safety glasses) when handling chemicals.
• Keep records correctly.

Notes on cleaning your ice machine

“Routine cleaning of ice machines eliminates bad bacteria growth,” says Thomas, “and since ice is a food it is necessary.”

Deluxe newer machines may have an integrated UV light, which extends the recommended cleaning interval. “It’s a relatively new technology,” according to Thomas. “It kills the bacteria before it can grow inside the ice machine. They’re very expensive, but it’s worth it because the UV light works continuously to sterilize, targeting viruses, mold and other dangerous pathogens that thrive inside dark, damp, cool interiors.”

Cleaning your ice machine also helps it operate efficiently. When lime, scale and minerals build up on internal components, they can obscure sensors and block water flow. This slows down production, jeopardizes quality, uses more electricity, and stresses equipment.

It’s also worth noting that specialized ice machines that deliver nugget or flake ice will have more moving parts that require additional attention.

CONCLUSION: Don’t neglect your beverage setup when establishing your cleaning schedule and training your staff. Your customers and your bottom line both depend on a ready supply of tasty thirst-quenching beverages. Whether it’s the simple pleasure of a cola over ice, or the grown-up delight of a perfectly drawn craft beer, your beverage menu is a vital part of your business and deserves your attention to stay clean, safe and reliable in every way.

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

The post Beverage Station Sanitation 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.

Visit LloydPans at Booth No. 401!

Booth No. 401 at the fifth annual Pizza & Pasta Northeast will be hotter than a pizza oven! The LloydPans innovation team with some of the best-selling pans in our lineup. Here are 3 sure to meet your pizza making needs.

Detroit-Style Pizza Pan
Our best-selling pan of the past year features a sleek body design and hard coat anodized exterior built to Motor City specifications. We’ve made these pans metal utensil safe and durable enough to withstand the punishing conditions of a high-volume pizza operation. Most importantly, our high-performance release finish means no pre-seasoning is required.

Sicilian-Style Pizza Pan
Only LloydPans’ Sicilian-Style Pans can mimic the thick, spongy fluffy base of this popular pizza. Our pans’ deep depth allows Sicilian pizza makers to easily recreate the original, and the pans feature our stick-resistant PRE SEASONED TUFF-KOTE finish that eliminates the need for pre-seasoning and makes pan cleanup a breeze — even with those tight Sicilian-style corners!

Long Pan
The rectangular shaped pizza pan can measure up to 108 square inches, with a standard size of 18x4x1.5 inches. This is a great solution for pizzerias and foodservice operations producing pan pizza ideal for sharing. Additional Long Pizza Pan sizes are a personal size pan measuring 12x4x1.5 inches and the really long 27x4x1.5 inch pan.

Can’t make it to Booth No. 401? Contact Sales@LloydPans.com or call (509) 468-8691 after Pizza & Pasta Northeast to chat about our top-of-the-line products.

LloydPans, a U.S. manufacturer of commercial pizza pans and tools, bakeware, cookware and foodservice equipment, is located in Spokane Valley, Wash. In addition to an extensive line of standard products, LloydPans also offers custom solutions for just about anything their customers need. LloydPans’ products are sold online at www.lloydpans.com and through distributors.

LloydPans

800-748-6251

www.lloydpans.com

sales@lloydpans.com

The post 3 Pans We’re Bringing to Pizza & Pasta Northeast appeared first on Pizza Today.

Pizza makers planning to improve pizza quality will love Cutter Pans.

A simple design, but a cut above the rest, LloydPans Cutter Pizza Pans are made for quick, chewy, even crusts.

Perforated Cutter Pizza Pans

• Cook pizza quickly, giving a snap to pizza crust
• Even hole pattern designed for thicker crust pizzas
• Consistent, uniform heat conduction
• 63 degree angle sides
• 75 inch deep
• Heavy 14-gauge aluminum
• Bare aluminum or PRE SEASONED TUFF-KOTE

Cutter Pizza Pans

• Retains oil for buttery flavor
• Produces chewier medium and thick crust pizzas
• 63 degree angle sides
• 75 inch deep
• Heavy 14-gauge aluminum

Not seeing the size you need? Customize your Cutter Pizza Pans upon request. Contact Sales@LloydPans.com or call (509) 468-8691 for custom orders.

LloydPans, a U.S. manufacturer of commercial pizza pans and tools, bakeware, cookware and foodservice equipment, is located in Spokane Valley, Wash. In addition to an extensive line of standard products, LloydPans also offers custom solutions for just about anything their customers need. LloydPans’ products are sold online at www.lloydpans.com and through distributors.

LloydPans

800-748-6251

www.lloydpans.com

sales@lloydpans.com

The post LloydPans Cutter Pan: A Must-Have Pan for Pizza Operations appeared first on Pizza Today.

Discover Detroit-Style Pizza

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

Detroit Pizza Guide Table of Contents

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

What is Detroit Style Pizza?

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

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

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

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

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

What Makes Detroit-Style Pizza Different?

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

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

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

• The dough.

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

• The proofing process.

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

• The pans.

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

• Toppings & cheeses.

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

• The sauce.

Ladling red sauce on last is one of the signatures of Detroit-style pizza, which is why it has earned the nicknames “red top pizza” and “upside down pizza.” You can craft your own red sauce recipe, but it’s best to begin with ground tomatoes as the base. The sauce is simmered until it’s ready to use, and it’s traditionally applied to Detroit-style pizza after baking. Some pizzerias apply it before baking, which does not jeopardize authenticity — but it can affect the bake due to high moisture content.

• Deck oven baking.

Detroit-style pizza is baked in deck ovens, which admittedly take some time to master. Training your kitchen staff to properly use deck ovens is critical to consistent baking. Natural gas-fired deck ovens with stone or steel decks are fired from the bottom so they don’t dehydrate vegetables and other toppings like forced air conveyor pizza ovens tend to do.

Now’s let’s go deeper in Detroit Pizza characteristics.

A Detroit pizza being made at the International Pizza Challenge at Pizza Expo in Las Vegas.

So, what makes a Detroit Pizza a Detroit Pizza? 

According to Buddy’s site: “The style flips traditional pizza on its head by beginning with double proofed dough perfectly fit to a square pan – a process that allows the dough to rise and be stretched twice – followed by the backwards layering of toppings.”

There are several factors that makes a Detroit pizza a Detroit pizza, including its dough process, how the dough is proofed, oven baking and how ingredients are staged.

Detroit Style Pizza Dough

Dough Expert Laura Meyer has covered Detroit style pizza dough extensively. In her Knew to Know article, she explained, “In terms of dough process, I managed to speak with someone within the Buddy’s company; but unfortunately, I am not privy to specific proprietary information. What I could gather is that they, like a lot of pizzerias in Detroit, are doing it the same way they always have or as close to the same as possible. They are using fresh yeast, a mid- to low-range protein flour, and there is no browning agent and no fat or very little fat in the dough. For water I suspect a lower hydration not exceeding 60 percent. The dough is made same day and is proofed in the pan for a number of hours before being cooked. The representative from Buddy’s explained to me that it “should be light and crunchy”. During my eating tour of Detroit, I noticed the height of each pizza was only about one to 1.5 inches and had a crumb structure that was tighter with many small bubbles. There was a crunch on the bottom, but it was never super distinct. It was the type of crunch that you get from contact with the pan and length of cook time, but not the thicker and more sturdy crunch you get from higher hydration.”

Get a Detroit-style Pizza Dough Formula Recipe, including detailed dough process from Dough Expert Laura Meyer in Knead to Know: The Tenets of Detroit-style Pizza, Part II.

Detroit Style Pizza Pan

An example of the Detroit Style Pizza pan

Originally Detroit pizzas were made to readily available auto manufacturing’s small parts trays because they were available and found in abundance in the Motor City.. Those auto parts pans are hard to come by today. But pizza pan manufacturers have stepped in to provide pans that meet the expectations for operators to bake a Detroit-style pizza. LloydPans is featured in our Product Showcase with 8″×10″, and 10″×14″ inch Detroit-Style Pans. See more on LloydPans’ Detroit Style Pizza Pans.

The Detroit Cheese Crown Pizza

Cheese crown at Hunny’s Pizza, Saline, Michigan

It’s unclear whether the cheese crusted crown edging a Detroit pizza is an original trait. But today, it is a signature that pizzerias across the country have strived to outdo each other on the Instagramability of cheese crown on a Detroit-style pizza. Follow hashtags like #cheesecrown on Instagram.

To create the cheese crown, pile extra cheese along the edge of the well-seasoned and oiled pan. After the bake, use a metal spatula to carefully extract the pizza, keeping the crispy crown intact.

What is Brick Cheese on Detroit pizza?

A signature component that makes a Detroit pizza a Detroit pizza is Brick Cheese. What is Brick Cheese? Brick cheese is a Wisconsin semi-hard, cow’s milk cheese that gets its name from the bricks used to press out the moisture in the cheese. It’s a mild and buttery flavored cheese but can get more pungent and tangy as it ages. Pizza makers are experimenting with various ages of brick cheese on Detroit pizza. Brick cheese is often blended with mozzarella. In past, brick cheese was hard to find. Today, many main line distributors carry Brick cheese.

Why is it called a Detroit Red Top?

The reason why you hear Detroit pizzas being called Detroit Red Top is due to the red sauce that is applied to the top of the pizza.

In Motor City Pizza, Jeff Smokevitch says, “The sauce is usually applied before the final bake for par-baked pies. Although gaining recent popularity is the technique of applying pizza sauce after the final bake (raw bake or par bake). Most of the older operators in Detroit will apply their pizza sauce before a raw bake. If applying after the final bake, make sure your pizza sauce is in a hot holding container of 135 F or above. Sauce is a heavy ingredient for the pie. When you apply the sauce, it should be based on the strength of the dough.”

Detroit Style Pizza Recipe

How to make a Detroit style pizza by following one our recipes built by pizza masters and pizza dough experts. The Detroit Style Pizza Dough Recipe As many pizzeria recipe ingredients are proprietary, we have enlisted the best pizza makers in the U.S. to create Detroit Style Pizza Recipes for you to try in your kitchen. Our recipes provide detailed how to make and bake a Detroit style pizza.

Before we get into specific Detroit style pizza and dough recipes, watch as World Pizza Champion Jeff Smokevitch shares how to make detroit style pizza at home in this how-to video:

Detroit Style Pizza Recipes: Try 3 Detroit Pizza and Detroit Pizza Dough Recipes

Jeff Smokevitch instructs on how to make a Detroit style pizza during his demo at Pizza Expo in Las Vegas.

1. Smoke’s Detroit-Style Dough Recipe. Jeff Smokevitch is a World Pizza Champion who brought Detroit Style Pizza to Colorado — first to Telluride at Brown Dog Pizza, then to Denver and beyond with Blue Pan Pizza. Follow this Detroit pizza recipe. Jeff Smokevitch leads a demonstration at Pizza Expo to teach how to make a Detroit-style pizza. You can also watch him as he created a Detroit pizza in his home kitchen.
2. Detroit-Style Pizza Dough by John Arena. Co-owner of Metro Pizza in Las Vegas, John Arena is a go-to pizza dough expert. He shares his Detroit pizza recipe that includes a Poolish for Detroit-Style Pizza Dough. His recipe walks you through the dough process, dough fermentation and room temperature proof.
3. Tony’s Trending Recipe: Detroit Pizza. Tony Gemignani is a world-famous pizza master and restaurateur with over 30 restaurants, most notably Tony’s Pizza Napolentana in San Francisco. His recipe pays tribute to Shawn Randazzo. He says, “I remember having Shawn Randazzo in one of my seminars several years ago and telling the audience that this guy may win it all the next day … and he did. The following year Jeff Smokevitch won with his Detroit pizza. It was a style that was relatively new to the competition circuit, and it was a beginning of a renaissance. Here is a recipe of one of the most popular Detroit pizzas at my restaurants. I call it The Motorhead.”

>> Explore Pizza Dough Recipes for Top Trending Pizza Styles including Detroit, New York, Grandma, Sicilian, Chicago Thin and Deep Dish. <<

Best Detroit Style Pizza

Since Detroit style pizza went mainstream more than a decade ago. Pizzerias across the country are trying the match the Motor City pizzerias who made the style famous. Buddy’s Pizza, Cloverleaf Bar & Restaurant and Loui’s.

Detroit Red Top Pizza at Tony’s Pizza Napoletana in San Francisco

As Detroit style pizza grow across the country, pizzerias outside of the Motor City became famous for their Detroit pizza. Brown Dog Pizza in Telluride and Denver, Colorado-based Blue Pan have made national best pizza lists for their Detroit-style pizzas. Austin, Texas-based Via 313 was named Pizza Today’s Pizzeria of the Year in 2020 and received investment to take the Detroit style brand to more states.

There are a host of pizzerias throughout the country who are serving up “Detroit inspired” pizza and gaining national and international attention. One of the best rated Detroit-style pizza places actually reside in Mount Pleasant, South Carolina. Toni’s Detroit Pizza according to Yelp’s Top Pizza Spots.

At the International Pizza Challenge 2024 during Pizza Expo in Las Vegas Charlie Webb, (50.59) Hudson & Packard, Poughkeepsie, New York, placed Second in the over Pan Division and won the Shawn Randazzo Memorial Award with the top scoring Detroit style pizza. See how well Detroit style pizzas performed at the International Pizza Challenge.

Best Detroit Style Pizza in Detroit

Buddy’s Pizza

Who has the best Detroit Style Pizza in Detroit? Buddy’s Pizza has long held the title of starting the pizza style. The legendary pizzeria has also been named best pizza on national and international pizza lists. Other Detroit pizza places have also garnered attention for their Detroit Style Pizza including Cloverleaf Bar & Restaurant in Eastpoint was founded by Gus Guerra after selling Buddy’s. Detroit Style Pizza Company was founded by World Pizza Champion Shawn Randazzo who went on to help take Detroit Style pizza national before his passing in 2020.  Shield’s Other hot pizzerias that have garnered a reputation for having some of the best Detroit style pizza in Detroit include Green Lantern Pizza, Loui’s Pizza, Amar Pizza, Palazzo Di Pizza, Como’s Restaurant, Amico’s Pizza and others.

Plenty of articles have come out ranking the best Detroit Style Pizza in Detroit. Some of the more prominent rankings include:

16 Places Dishing Up Detroit-Style Pizza — Eater Detroit

The Absolute Best Pizza In Detroit, Ranked — Tasting Table

The Essential Places to Eat Pizza in Detroit — Food&Wine

Jet’s Pizza was one of the first Pizza Chains to introduce a Detroit pizza. The pizza company celebrates National Detroit Style Pizza Day with specials each year.

Detroit-Style Pizza went national

One indicator that a regional style has reached national status is when America’s largest pizza chains start offering the pizza style. Detroit-style pizza landed on the menu of the biggest pizza companies in the U.S. Sterling Heights, Michigan-based Jet’s Pizza is a growing national pizza chain may have been the first franchise to take Detroit style pizza national. Jet’s has been serving Detroit style pizza for over 40 years. Today, Jet’s Pizza has more than 400 locations in 21 states. Pizza Hut introduced a Detroit Style Pan Pizza limited time offer in 2021. Though founded in Detroit in 1959, Little Caesars debuted its Detroit-Style Deep Dish Pizza in 2022.

Listen to Jet’s Pizza Owners on The Hot Slice Podcast. This episode is dedicated to one of the COVID-19 Pizzeria Impact Stories that we’re featuring all month. Jet’s Pizza is one of America’s largest pizza companies with hundreds of locations in 19 states, helping move Detroit-style pizza mainstream. Listen to an engaging roundtable discussion with Jet’s Pizza leadership, including Jimmy Galloway, Vice President of Franchise Sales; John Jetts, President; and Jeff Galloway, Vice President of Store Operations. Learn what the pizza company experienced during the COVID-19 Pandemic.

Frozen pizza brands are also getting in on the action. Costco has a Motor City Pizza frozen pizza line, now also available at Kroger and Target. Another frozen pizza brands offering a Detroit style is Digiorno.

Detroit Pizza vs Chicago

Detroit pizza is very different from it Great Lakes neighbor Chicago. Both have long histories of introducing their own regional pizza styles. Chicago deep dish went national long before Detroit. Both are considered deep dish pan pizzas but they look and taste very different.

What is the difference between Detroit-Style and Chicago-Style Pizza?

While both are deep dish pan pizzas, the similarities between Detroit pizza and Chicago deep  dish end there. Let’s look at what Chicago Deep Dish style pizza is. In Going Deep, Katie Ayoub outlines, “This unique pie stands out with a crisp, biscuit-like crust that comes up the sides of a three- inch pan. It’s thick with cheese and other ingredients, and then topped with a chunky tomato sauce and baked for 30 to 45 minutes.”

The crust is a lot different. In Deep Dish Pizza, Dough Doctor Tom Lehmann says “the thickness of the crust and the overall heft separate deep-dish from, say, thin-crust pizza. Another difference is that deep-dish pizza is formed and baked in a deep-sided (usually 2 inches high) pizza pan that has been seasoned to the point that it is black. Also, the size and amount of dough require that the pizza be baked longer that a thin-crust pizza (while some shortcuts involving parbaking the crust have been tried, this doesn’t work in favor of a well-made deep-dish pie). The fact is that the longer oven time tremendously enhances the flavor.”

Detroit has a much taller crust with crunch. Detroit Pizza crust is often describe as “looks like a brick, tastes like a feather”. In Tenets of Detroit Style Pizza, Laura Meyer notes, “I noticed the height of each pizza was only about one to 1.5 inches and had a crumb structure that was tighter with many small bubbles. There was a crunch on the bottom, but it was never super distinct. It was the type of crunch that you get from contact with the pan and length of cook time, but not the thicker and more sturdy crunch you get from higher hydration.”

What is the difference between Detroit and New York Pizza?

Short answer: everything! There could not be any two pizza crusts that any more different than New York Style Pizza and Detroit style pizza. Detroit is a thick, pan pizza while New York thin crust is applied directly to deck ovens. In a Q&A with John Arena, pizza champion Derek Sanchez says, “Our target is light, full of air, crispy yet tender, great structure, foldable and fermented to just the right flavor profile.”

The crust height is a huge difference. New York style pizza crust should be about 1/8-inch thick through the middle with a raised edge. Detroit can up up to 1.5 inches high with toppings and cheese to the edge.

Get a detail description and a New York Pizza Dough recipe in New York New York.

How To Reheat Detroit Style Pizza

Send customers home with pizza reheating instructions. Find out how to reheat Detroit Style Pizza now. The skillet seems to be the preferred method of reheating. We suggest if you have cast iron, it will give it that added crunch. Heat the pan to medium, add pizza and cover. Heat for 5 minutes.

Others good ways to reheat Detroit pizza is by using a toaster over or conventional oven. You can also reheat pizza in an air fryer.

Detroit Style Pizza gets a National Food Holiday

National Detroit Style Pizza Day is held annually on June 23. The origin of National Detroit Style Pizza Day can be traced back to the Motor City. Detroit May proclaimed June 23 Buddy’s Pizza Day in 2011. In honor of Buddy’s Pizza’s 75th Anniversary, the date was also made into the National Detroit Style Pizza Day in 2021. Check out the other nine Can’t Miss Pizza Holidays.

Detroit is a one of the hottest pizza trends in America

Each year, Pizza Today surveys pizzeria operators in U.S. to get a gauge on the hottest pizza trends in the U.S. Detroit Style Pizza was the biggest pizza trends in 2023. Learn more about how Detroit ranked in our 2024 Pizza Industry Trends Report. In a short decade, Detroit-style pizza has risen to the 7th in pizzas offered in American pizzerias. When we asked what style pizzeria operators intend to add in the next year, Detroit pizza was No. 1. We also sought to find out what the biggest trend was in the pizza industry today and Detroit was a top answer.

The post Detroit Style Pizza: A Guide to Detroit Pizza appeared first on Pizza Today.

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.

There comes a point for every business when it feels like you just need more money in the bank. That’s what I am addressing in this three-part series. One of the best lessons that I learned early on in my career was that sales fix everything. It can save your job, save your business and even save you from sleepless nights. When attacking the beast that is sales, you have to go at it with the mindset that each day and shift may look different. Most business owners make the mistake of thinking they can put a sales system in place and set it and forget it. When it comes to growing sales, that could not be further from the truth.

Did you miss Sales Fix Everything, Part 1? Read it now.

You must develop a war chest of tools for building sales and divide that war chest into three categories.

Nick Bogacz, founder and president of Caliente Pizza & Draft House in Pittsburgh

The category we will talk about today is getting more frequent sales. There are the obvious methods for increasing the frequency of sales, like providing good service, having a great product and maintaining a welcoming, clean environment. The main category I’m focusing on today is marketing strategies. Repeat customers can be some of your best customers, and in my business, I’m always searching for new ways to keep them coming back and turn them into our biggest fans.

A VIP program is a great place to start for building a loyal customer base. Many of you probably have some form of this that is integrated with your POS, but you’ve probably treated it with the “set it and forget it” mindset. I suggest you have a call with your company’s marketing arm and have them outline all the marketing services they provide, and how to best leverage them for success. Some services may be free, some you may already be paying for and some may be add-ons. I am a big fan of using QR codes on everything, from boxes to tables, tents and magnets. Having QR codes directing customers to a VIP rewards program where they earn free pizzas is a valuable tactic in our war chest.

Another item I keep in my company’s war chest for growing customers and sales is a database of customers to send our weekly newsletter to. If you do not have a weekly newsletter, you need one … like, next Monday. You can send e-blasts right from your POS database or use a distribution service like Mail Chimp. Newsletters help to build loyalty and retention and keep you top of mind. Consistency is key here — every Monday, like clockwork, at 3:00 p.m., we send out our newsletter. It highlights what we are doing in stores, new products, what’s coming up and what you may want to order that week. Once you get a core group of customers plugged into your messaging, they will support and visit you more often.

In the next installment, we will talk about how to get your customer base to spend more.   

Nick Bogacz is the founder and president of Caliente Pizza & Draft House in Pittsburgh.  Instagram: @caliente_pizza

The post Building Blocks: Sales Fix Everything, Part 2 appeared first on Pizza Today.

Product Testing from Vendors

Lots of vendors contact me asking me to try their stuff. Cheese, flour, pizza toppings and different tech apps or food service products — you name it. When picking food for the menu, we’re picky. We only care about how it tastes. And you should do the same. It’s worked well for us. So, when a vendor says, “Hey, we got this new cheese. You should try it,” you might say, “Nah, I love what I already have. I don’t wanna try it,” or ask, “How much does it cost?”

Let’s go through a cheese performed using this method.

Mike Bausch, owner, Andolini’s Pizzeria

If you’re starting out, you might ask around, “Who uses what cheese?” And someone might say, “That place uses that cheese. So, I’ll use it too.” It’s okay to mimic or even acknowledge the endorsement from a trusted source, but you must create YOUR ideal vision, not someone else’s vision. Get samples of every product in any category you want to try. Try them as they are, without cooking them. Then try them cooked how you would make it in-store and decide for yourself.

Make it a blind taste test. To do that, get someone else to make the food and put a black olive on one item and a single green bell pepper on another, etc., just one of each, so you know which product is which. Write it down on paper, too, i.e., find a way to keep track of the items without knowing which one is what.

Also, don’t add extra items during this test. So, if you usually sprinkle some unique cheese on your pizza, don’t do it this time. Just rely on your taste buds to pick the best cheese, not the cheapest one, not the one with the fancy name, and not the one used by your favorite pizza maker. Just think about what tastes best on your pizza.

After that, try different styles of pizza, like ones with lots of toppings, meat, and veggies. See if the taste test holds up. And when you feel good about your choice, let your staff, customers and even people who are honest about what they think try the different cheeses. Listen to their feedback.

I’m not saying you have to agree with them, but it’s good to know what people in your area who like your pizza think about the cheese or whatever you’re trying. That way, you can make an intelligent choice based on research, not just a guess.

Once you’ve done all that work, you’ll know which cheese is the best for your pizza. Remember, not all cheese is suitable for all pizzas. You might want less salty cheese or a mix of different cheeses. You might like Wisconsin cheese or California cheese, or New York cheese. Or maybe you want fresh mozzarella on all your pizzas.

The intent of this process, of all this added work, is to KNOW that anything you decide on is something you love and know is the best choice for your pizza. That’ll make it easier to sell, and you’ll be confident in your decision. Now, if the cheese you choose is the most expensive, charge for it. Feel free to sell what it’s worth. Make the best pizza you can, and make sure everything in your restaurant goes well with that final product, not the other way around.

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

The post Mike’s Monthly Tip: Try It Yourself appeared first on Pizza Today.

MFG Tray non-slip serving trays are available in 14” round, 16” round, and 27” oval designs. They inter-stack with other brands, enabling users to replace current stock as needed.

MFG Tray non-slip serving trays are strong, light, and easy to handle. They provide up to 150 percent improvement in surface grip and stability to substantially reduce costly breakage from spills. With a strong, light weight tray that resists scratching and chipping, this non-slip serving tray is sure to be a lasting addition in your serving establishment.

MFG Tray non-slip serving trays feature a stain-resistant surface that will not absorb odors or harbor bacteria. The composite construction ensures dimensional stability without warping or sagging, regardless of changes in temperature or humidity.  The trays can be easily cleaned in any standard or commercial washer.

MFG Tray non-slip serving trays are safe for food service and are NSF listed.

MFG Tray’s broad line of products accommodate all aspects of food handling ranging from preparation, storage and merchandising and includes proofing boards and boxes, pan extenders, prep and storage containers, dough trays and boxes, and display, serving, and cafeteria trays.

About our Company: MFG Tray has been a trusted supplier of trays and containers in the food service industry for over 70 years founded and still in Linesville, Pennsylvania USA. MFG Tray is part of Molded Fiber Glass Companies, which includes 11 strategically located facilities in North America. MFG Tray’s broad line of products accommodate all aspects of food handling ranging from preparation, storage and merchandising and includes proofing boards and boxes, pan extenders, prep and storage containers, dough trays and boxes, and display, serving, and cafeteria trays. These trays offer several exclusive design, cost, and performance benefits that cannot be duplicated by other materials or manufacturers. The inherent strength and dimensional stability of MFG Tray composite trays make them exceptionally well suited for food service industry applications. Protect your customers and your brand reputation with the frontline prevention and quality that MFG Tray provide.

Check our food service catalog, products, to locate a representative in your area and more at www.mfgtray.com.

Visit us at Pizza & Pasta Northeast in Atlantic City, NJ October 1-2, 2023 – booth# 549.

MFG Tray (Molded Fiber Glass Tray Company)

TF: 800-458-6050   PH: 814-683-4500

Matt Morian, MFG Tray Food Service Product Line Manager

EM: mmorian@moldedfiberglass.com

The post MFG Tray Non-Slip Serving Trays appeared first on Pizza Today.

Lloyd Pans’ new innovation allows for crisp, dry-crust pizza.

Pizza hot out of the oven still has steam to release, and this Steam Release Serving Tray from LloydPans allows the bottom crust to continue releasing moisture as it cools — from oven to tray to table. It’s also perfect for slice applications where pizza is held in a warmer or display.

The Steam Release Serving Tray:

• Comes in 12 inch and 14 inch: 18 gauge aluminum and 16 inch and 18 inch: 14 gauge aluminum
• Folded-down feet leave 7/8 inch clearance
• Perforations result in 40% open airflow, preventing soggy crust
• Sized 3 inches larger in diameter than their rated size

Not seeing the size you need? Customize your Steam Release Serving Tray upon request. Contact Sales@LloydPans.com or call (509) 468-8691 for custom orders.

LloydPans, a U.S. manufacturer of commercial pizza pans and tools, bakeware, cookware and foodservice equipment, is located in Spokane Valley, Wash. In addition to an extensive line of standard products, LloydPans also offers custom solutions for just about anything their customers need. LloydPans’ products are sold online at www.lloydpans.com and through distributors.

LloydPans

800-748-6251

www.lloydpans.com

sales@lloydpans.com

The post Say ‘No’ to Soggy Bottoms with Steam Release Serving Tray appeared first on Pizza Today.

Leading European frozen bakery company merges convenience and authenticity for U.S. market

NEW YORK – Vandemoortele, a family-owned European bakery company, has launched three new personal focaccias in the North American market as part of its Lanterna line of authentic Italian bread crafted with genuine, simple ingredients.

Lanterna, which includes a range of focaccia, ciabatta and pizza made in Italy, merges authentic flavor and character with convenience. The new personal focaccias capitalize on classic Italian combinations consumers already love: Herb Garlic Butter; Bell Pepper & Mozzarella; and Cherry Tomato, Pesto & Mozzarella. They are designed to thaw and serve or heat in a toaster oven to release the aroma of focaccia straight from the oven.

“Vandemoortele honors the rich background and origin of every one of our products,” says Raoul Dexters, general manager for Vandemoortele North America. “Our new personal focaccias reinforce our commitment to producing bakery items that are accessible to consumers looking for both authenticity and convenience.”

‘Lanterna,’ which is Italian for lighthouse, is the symbol of Genoa, Italy, where the line originated. Drawing inspiration from the local history and culture, Lanterna products have become an Italian favorite, even winning the “Best Tasting Focaccia” distinction by Italian consumers during a sensory test in 2021.

Made with high quality cold-pressed virgin olive oil and fresh herbs and produce, Lanterna’s baked goods offer authentic Italian flavor and character in every bite. From Rosemary Focaccia to Margherita Pizza, Lanterna’s wide range of items are delicious on their own or pair perfectly with other ingredients like meats, cheeses, eggs and fresh vegetables.

About Vandemoortele:

Vandemoortele, the parent company of Lanterna, is a family-owned, leading European food group that produces and sells high-quality food products with a focus on sustainability from ingredient sourcing to product packaging and shipment. Founded in Izegem, Belgium in 1899, Vandemoortele concentrates on two categories: Bakery Products and Margarines, Culinary Oils, and Fats. The Vandemoortele group has a manufacturing presence in 12 European countries and sells to more than 95 countries, including the United States and Canada. The head Vandemoortele office is in Ghent, Belgium. Learn more here, and connect with Vandemoortele North America on LinkedIn for the latest updates.

The post Lanterna Introduces Three New Personal Italian Focaccias appeared first on Pizza Today.

Sicilian Pizza — The Sicilian Way

Have you ever been to Sicily? The first time I visited Sicily I knew nothing about the place outside of it being the island in the south being kicked by the boot of mainland Italy. This was before I had ever watched The Godfather and right at the beginning of my pizza career. I had no clue about the different styles of pizza, let alone the impact simple things could have on food culture.

Sicily, to me, is one of the meccas of street food, and Sicilian-style pizza as we know it today got its humble beginnings among the simple people. 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.

Sfincione, meaning soft sponge, is one of the OG street foods found in Sicily’s capital city, Palermo. It is topped with tomato sauce and a mixture of cacciocavallo cheese, breadcrumbs, anchovies, onions, olive oil, salt and oregano. Sfincione is easily found all over Palermo with different variations existing outside of the capital city, but mozzarella did not find its way onto Sicilian-style pizza until it left its homeland. Mozzarella is not a cheese that is traditionally associated with Sicily since cows and water buffalo are not generally found on the island, but instead sheep’s milk and goat’s milk cheeses are more common. It is hard for me to call sfincione pizza in that this is something unique unto itself. Like focaccia is focaccia no matter what is put on top of it, sfincione is in its own category with Sicilian-style pizza evolving from it.

When I first started thinking about Sicilian-style pizza and how to define it, I knew I would have to go to two masters of the style. Their names have become synonymous with Sicilian-style pizza, and their version of this pan style wows everyone when they try it. Chris Decker and John Arena have developed a five-day fermented Sicilian that incorporates freezing to help evaporate out additional moisture adding to the crispy final texture. When speaking with both Chris and John, they described their Sicilian as “looking like a brick but feels like a feather.”  Sicilians are typically one of the thickest of the pan styles. It normally has a crispy bottom, is ¾ to a full inch in thickness and has a moderately open crumb structure. It can be confusing these days when we begin to talk about the interior crumb because the trend right now is big open structure. Sicilians tend to have a more closed structure with smaller bubbles but many of them as opposed to large sporadic bubbles like you see in Roman and even in versions of focaccia.

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. If you are making a New York-style dough that is cooked in a 500-550 F oven, the same dough can be used for a Sicilian.

Incorporating Sicilians into an operation is fairly easy although time is going to be your biggest factor. Sicilians require a rising period after they’ve been pushed into the pan and then a second period if they require an additional stretch to get the dough into the corners. This double rise process as well as large quantities can take hours. Adding this into an operation could mean the addition of new equipment like a proofing cabinet and pans as well as an extra prep person on payroll. Although it may sound like a lot of work, Sicilians are one of the best pizzas for takeaway and delivery as they reheat impeccably and don’t become soggy as fast as thinner pizzas do. Sicilians are also a great catering style as they can be par baked in advance and transported to a site without the worry of your dough over proofing or having been mishandled.

The Sicilian style is one with a deep-rooted history but one that has evolved many times since its beginnings here in the US. I imagine it will continue to evolve as trends change but the origins of the style is one worth traveling to Sicily for.

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

>> Explore Pizza Dough Recipes for Top Trending Pizza Styles including Detroit, New York, Grandma, Sicilian, Chicago Thin and Deep Dish. <<

The post Knead to Know: Sicilian Style Pizza appeared first on Pizza Today.

Early in my career, I had the epiphany that more sales would fix everything. The challenge, however, is figuring out how to consistently increase revenue. My sales philosophy is comprised of three main concepts, and each one drives hundreds of ideas and tactics. Over the next few months with this column, we’ll delve into each one.

The three primary concepts are: new sales, more frequent sales and sales growth from existing customers. In this article, we’re going to focus on new sales.

Nick Bogacz, founder and president of Caliente Pizza & Draft House in Pittsburgh

I’m sure along your path as a pizzeria owner you’ve encountered at least one salesperson who was trying to sell you the next big thing that will change your business. But how do you know what products and services to choose? More importantly, how do you know what’s going to work?

When going after completely new sales there are so many options to employ. I like to find something that works for me rather than take an old idea that’s been used before and beat it to death. First, I begin by deciding what medium I want to use. I like to think of building sales like building a house. You must lay the foundation before you can put the walls up, the roof on, etc. I never like to use just one medium. I like a broader approach.

Let’s look at direct mail, for example. If you want to take the first step towards gaining more customers, you may begin with direct mail. Once you’ve made that decision, my first step would be to line up at least five companies and have them pitch me their spiel. I want them to sell me on why they’re unique and worth pursuing over their competitors. I’ll then compare and contrast the companies. I don’t always pick the cheapest option — I try to envision how they’ll help my business the most. The more you talk to each company, the more you personally learn about the subject. So, you pretty quickly become knowledgeable about your options, and that allows you to make an informed decision about the product you’ll be engaging and adding into your business practice.

Keep in mind you should not just buy a service or product and expect the salesperson to take care of the rest. You need to monitor it for results and optimize it to your liking and needs as the campaign progresses. When the results do start to come in, it’s important to track them and utilize the data in a way that will inform your future choices in terms of spending.

Once you feel like you have a solid grasp on a particular medium, hopefully the additional sales generated will have given you more dollars to use towards even more marketing. This will enable you to pursue other strategies and tactics that will enhance your existing marketing efforts.

In the next installment we will look at ways to increase sales through securing more frequent purchases.

Nick Bogacz is the founder and president of Caliente Pizza & Draft House in Pittsburgh.  Instagram: @caliente_pizza

The post Building Blocks: Sales Fix Everything appeared first on Pizza Today.

Roman-style pizza al taglio is sold by the cut (break out the scissors!) or slice similar to New York-style, but there’s a few distinct differences. Roman-style is rectangular or square, folded in half and generally sold by the weight. Pizza al taglio is not traditionally enjoyed at a table — instead it’s the perfect street food invented in Rome. It’s gaining popularity Stateside, and the Roman-Style Pizza Al Taglio Pan is one of LloydPans’ best sellers.

Roman-Style Pizza Al Taglio Pan Specifications
● Durable 12-gauge hard coat anodized aluminum
● Permanent and metal utensil safe PSTK finish for easy de-panning and cleanup
● No seasoning required – ready for production
● Made in the USA but designed to replicate the size of classic roman pans.

Pizzaiolos don’t need a special type of oven to make Roman-style. Wood-burning, electric or gas will work just fine, as will configurations such as hearth, deck or rack ovens.

Not seeing the size you need? Customize your Roman-Style Pizza Pan upon request. Contact Sales@LloydPans.com or call (509) 468-8691 for custom orders.

LloydPans, a U.S. manufacturer of commercial pizza pans and tools, bakeware, cookware and foodservice equipment, is located in Spokane Valley, Wash. In addition to an extensive line of standard products, LloydPans also offers custom solutions for just about anything their customers need. LloydPans’ products are sold online at www.lloydpans.com and through distributors.

LloydPans

800-748-6251

www.lloydpans.com

sales@lloydpans.com

The post All Roads Lead to Roman Pizza Al Taglio appeared first on Pizza Today.

MFG Tray food prep and storage containers are available in a wide variety of sizes to accommodate an array of applications. They can be readily integrated into automated applications. MFG Tray’s composite construction ensures years of dependable service.

MFG Tray food prep and storage containers may be used intermittently in temperatures ranging from -60° to 250° F (-51° to 121° C). They safely handle items to be refrigerated or frozen; they perform exceptionally well in flash freezing applications. The composite construction ensures dimensional stability without warping or sagging, regardless of changes in temperature or humidity. They may be cleaned in commercial, high-temperature and chemical dishwashers or steam cleaned.  The smooth, nonporous surface of composite products resists odors, stains and mildew and is not harmed by detergents.

MFG Tray food prep and storage containers come in two standard colors (white and gray) although custom colors are available. MFG Tray Nest and Stack containers can be stacked when full and, with a simple 180-degree turn, nested when empty. MFG Tray Stacking Boxes stacking design ensures product protection ad saves valuable work and storage areas. MFG Tray Nesting Boxes nest empty and stack on lids when full and are ideal for handling small items. Optional dollies are available for ease of transport throughout the operation and snap-on lids for added product protection during proofing or storage, making them perfect for catering and other mobile applications.

Most MFG Tray containers are safe for food service and are NSF listed.

About our Company: MFG Tray has been a trusted supplier of trays and containers in the food service industry for over 70 years founded and still in Linesville, Pennsylvania USA. MFG Tray’s broad line of products accommodate all aspects of food handling ranging from preparation, storage and merchandising and includes proofing boards and boxes, pan extenders, prep and storage containers, dough trays and boxes, and display, serving, and cafeteria trays. These trays offer several exclusive design, cost, and performance benefits that cannot be duplicated by other materials or manufacturers. The inherent strength and dimensional stability of MFG Tray composite trays make them exceptionally well suited for food service industry applications. Protect your customers and your brand reputation with the frontline prevention and quality that MFG Tray provide.

Check our food service catalog, products and more at www.mfgtray.com.

MFG Tray (Molded Fiber Glass Tray Company)

TF: 800-458-6050   PH: 814-683-4500

Matt Morian, MFG Tray Food Service Product Line Manager

EM: mmorian@moldedfiberglass.com

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Get ready for Pizza and Pasta Northeast 2023

Developed specifically for owners and operators of pizzerias and Italian restaurants, there’s something for everyone at Pizza & Pasta Northeast 2023. At this two-day conference and tradeshow, you’ll have access to hundreds of booths of industry specific products and services, as well as top-shelf demonstrations, workshops, and seminars all under one roof. Better yet, as a Pizza & Pasta Northeast attendee, you’ll also have access to Artisan Bakery Expo East.

Bill Oakley
Group Show Director

Whether you’re an industry veteran or just thinking about opening your first unit, Pizza & Pasta Northeast is a must-attend event! It’s your one-stop shop for everything you need to run a successful and profitable restaurant.

We’re really excited about our education program, which includes sessions from influential, successful and dynamic pizzeria owners such as Nick Bogacz, Michael Androw and Will Grant, amongst others. Additionally, our pizza and pasta demonstration program is filled with chefs and pizza makers you’ll recognize and will be eager to learn from.

The Northeast is a tough market to thrive in, but rest assured that Pizza & Pasta Northeast 2023 exists to help you do just that — grow your business in a highly competitive landscape.

The bottom line is there will always be winners and losers. Which do you want to be? Those who arm themselves with industry knowledge and are willing to take action toward positive change will have the ability to outperform the competition and position their restaurants for future growth and success regardless of the business environment.

For more information, please visit our website at PPNE.PizzaToday.com or call me at (502) 599-4650.

Bill Oakley
Group Show Director

Bill Oakley is the Group Show Director for International Pizza Expo and Pizza & Pasta Northeast.

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Long Pizza Pans’ versatility allows for pizza makers to shine creatively

No matter if your customers prefer the middle or the edge pizza slice, it will be easily accessible via any seat at the table surrounding the Long Pizza Pan. The name says it all — Lloyd Pans’ Long Pizza Pans are king when it comes to pizza inspiration. From Detroit-style to Grandma, our Long Pans are available in a range of sizes to suit different pizza styles and small to large groups.

• 12 inches long: serves 1-2 people with 4, 4×3-inch slices
• 18 inches long: serves 2-4 people with 4, 4×4 ⅕-inch slices
• 27 inches long: serves 4-8 with 8, 4×3 ⅜-inch slices

Long Pizza Pan Specifications

• Each pan is 4 inches wide and 1.5 inches deep
• Folded rim for added strength and safety in handling
• Durable 14-gauge hard coat anodized aluminum
• Permanent and metal utensil safe PSTK finish for easy de-panning and cleanup
• Made in the USA

Not seeing the size you need? Customize your Long Pizza Pan upon request. Contact Sales@LloydPans.com or call (509) 468-8691 for custom orders.

LloydPans, a U.S. manufacturer of commercial pizza pans and tools, bakeware, cookware and foodservice equipment, is located in Spokane Valley, Wash. In addition to an extensive line of standard products, LloydPans also offers custom solutions for just about anything their customers need. LloydPans’ products are sold online at www.lloydpans.com and through distributors.

LloydPans

800-748-6251

www.lloydpans.com

sales@lloydpans.com

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Ranger Joe’s Pizza in Kalispell, Montana proves a pizza worth traveling for

Ranger Joe’s Pizza in Kalispell, Montana is a destination pizzeria in Montana centered around what the state known for adventure. The pizza company’s brand is on point with its adventurous theme. But first let’s explore a gallery of photos provided by Ranger Joe’s Pizza showcasing the concept, design and branding.

Ranger Joe’s Pizza Concept & Branding Photo Gallery

Discover Ranger Joe’s Pizza in 3 Questions and Answers

We asked owner Joe Ledwidge three questions about his unique pizza spot to learn more about the pizza company’s concept, the pizzeria’s branding, pizza styles and its pizza menu.

1.) What defines your restaurant and makes you stand out?

Our theme is the outdoors with adventure at the center of our décor. Our slogan is “Adventure is not complete without PIZZA!” It was themed after a hike me, my sons, nephews, son-in-law and friend went on in Glacier National park here in Montana in 2017. It turned out to be more elevated and challenging than we expected. It was 13 miles round trip, the hottest summer in 10 years. Through it all, I kept everyone motivated and led the pack all the way through black bear and grizzly country. Once back the next day, I was ceremoniously promoted to “Ranger Joe” for keeping all motivated and focused on completing what we set out to do. The pizza shop has the original hiking gear from that day adorning the walls. We also have animal mounts, park signs, fishing gear and other adventure decorations to give it that outdoor feeling when you walk-in.

2.) Tell us about your pizza style(s).

We have three styles: NY hand tossed, Detroit Deep Dish and Sicilian style pizzas. We also have calzones, cheese breads and mountain cinnamon sticks desert.

We are the only pizza shop offering Detroit Deep dish and Sicilian style in the Flathead Valley.

We have customers that drive from Missoula, which is over 100 miles away just for our pizza.

We cold ferment our dough in the walk-cooler on average from 2-4 days in order to develop the outstanding flavor of our pizza crust, we cook our sauce in house with a secret blend of spices and we cook our Italian sausage in-house which our customers really appreciate. We’ve been doing it this way since the 80’s when my parents owned their pizza shops.

We have a slice bar that offers all our styles of pizza to get that quick fix for RangerJoe’s.

3.) What pizza menu item do your fans go crazy over and describe it?

The “Big Fork” which is a Detroit Deep Dish pizza with mozzarella, provolone, triple cheese mix for the edges, Pepperoni, Sausage, onions and topped off with pizza sauce, ricotta dollops, parmesan/Romano cheese and Mike’s Hot honey drizzled on top.

The “Honey Bear” which is a NY hand tossed pizza with a white Alfredo based sauce, garlic. Spinach, Italian sausage, mozzarella and provolone cheese and finished off with Rosa Grande “Cup and Char” pepperonis. Once out of the oven it is sprinkled with more parmesan cheese and topped with a light drizzle of Mike’s Hot honey.

The Pizza at Ranger Joe’s Pizza Photo Gallery

More US Pizza Destinations

A look at two other unique pizzerias in the U.S. that people are traveling to. They provide unique setting, pizza products and a concept to make desired “must visit” pizza places.

O’Zone Pizza Pub, Pensacola, Florida

It’s a local haunt, literally. The pizzeria resides in the basement the old Sacred Heart Hospital and is rumored to have ghosts roaming its halls. The gothic 1915 building makes for a unique setting for a destination pizzeria. The pizza pub features a honed in menu of appetizers, salads and pizza. The apps menu highlights the house-made East Hill Hummus topped with feta, tomatoes, and served with house-made flatbread. The pizza menu spotlights the Ponderosa Stomp with cheddar, bbq sauce, roast chicken, bacon, green peppers red onion and a drizzle of honey. The menu also suggests trying the pie with cream cheese and jalapenos. The Pesto Vecchio is topped with ricotta, Roma tomatoes, mushrooms, artichoke hearts and basil pesto.

Nicky’s Coal Fired, Nashville, Tennessee

Nicky’s was recently dubbed on of Tennessee’s best pizzas by EnjoyTravel. The coal-burning pizzeria is a rarity in the state and its sourdough starter makes its pizza a standout. The counter-service spot serves up Italian dishes. There is even a bagel shop. Nicky’s offers a special vegan menu, featuring the Be Hive Zaza with red sauce, plant-based pepperoni and mozzarella. The pizza menu highlights That’s Hot with spicy Italian sausage, hot giardiniera, garlic, mozzarella and grana Padano. There is also The Goat with spinach, whipped goat cheese, prosciutto cotto and smoked provolone.

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E-mail marketing is a great channel to leverage repeat business

While text and social media are increasingly central to digital marketing efforts, e-mail marketing is “definitely still relevant,” according to Matt Zibell, vice president of product at TouchBistro, a POS (point of sale) provider. The company surveyed 2,600 diners in 2023 and learned that 50 percent of diners say e-mail is their preferred communication channel.

“E-mail marketing is one of the best channels to leverage to foster repeat business and is considerably less costly than mailed coupons or no promotions at all!” says Zibell. It’s also 100 percent under your control, unlike platforms like Facebook and Instagram that may suddenly change algorithms and undo your hard work.

Teddy Tsang, vice president of product marketing at Toast, another POS provider, concurs. “E-mail marketing allows restaurants to engage with their guests on a more personal level, identify the most effective messaging that can help drive sales, and build loyalty among new and existing guests.”

According to e-mail marketing software provider Constant Contact, each dollar spent on e-mail marketing nets a return of $36.

Successful e-mail campaigns depend on attractive, intriguing and engaging outgoing messages.

But that’s only half the battle. You’ve also got to capitalize on the data linked to each subscriber. Your database can retain records ranging from subscribers’ zip codes and birthdays to information about the last time they opened one of your e-mails or bought one of your pies, what they ordered, how they ordered it, and how much they spent.

E-mail Marketing Basics

What is the goal of sending an e-mail? Engagement, as demonstrated through opening messages, clicking through, and taking action.

Here are a few critical terms to understand as you optimize your e-mail database:

• List Segmentation. Subdividing your subscriber list into smaller, targeted groups based on specific criteria such as location, buying habits and type of customer (catering, take-out, dine-in).
• CTA (Call to Action). This is the action you want readers to take, such as clicking on a link in your e-mail to place an order.
• Metrics. The collective indicators that measure the success of your e-mail campaigns, such as how many recipients open the e-mail, how many click on your CTA, and how many convert (purchase).
• Open Rate. The percentage of recipients who open your e-mail.
• A/B Testing. Sending two separate offers and comparing their performance. “For example, restaurant owners and operators can test if a ‘half-off on a large pizza’ promotion generates as many sales as a ‘buy one medium pizza get one free’ deal,” says Tsang, enabling operators to “refine campaigns and send the most effective message.”

E-mail Database Management Tips

These best-practice tips apply whether you are managing your list in-house or outsourcing to a vendor. If you’re managing it in-house, you are best served by using e-mail marketing software such as Mailchimp, Constant Contact or one of their many competitors. These tools provide critical automation features as well as useful metrics.

Outsourcing your e-mail marketing? That might mean simply paying someone else to manage your e-mail marketing with one of the tools just mentioned; paying an expert to use a more sophisticated and robust e-mail marketing tool; or it could mean utilizing an integrated solution such as a POS system that includes e-mail marketing as part of the package.

In any case, here are some major factors to consider when you want to get the most out of your e-mail database.

Quality E-mail Addresses

A high-quality list is built, not bought.

“The first step to good e-mail database management is to ensure that you’re collecting as many compliant and high-quality e-mail addresses as possible,” advises Tsang. In this context, “high quality” refers to customers or potential customers who have voluntarily provided their e-mail addresses. Give your customers a reason to opt in by promising benefits such as discounts and coupons and deliver those benefits to maintain customer trust.

Some platforms include embedded tools to collect addresses. “When the e-mail database management tool is part of the same platform as other key products, restaurant owners and operators never miss an opportunity to collect the contact information of their guests, with their permission,” says Tsang. “With Toast, restaurant owners and operators have multiple touchpoints to collect a customer’s e-mail address – when a guest places an order online or via mobile payments; orders using Toast Mobile Order & Pay™; uses a gift card; and joins a restaurant’s loyalty program.”

E-mail List Segmentation

By segmenting your e-mail list, you can target e-mails to specific groups, which will translate to more successful e-mail campaigns. Depending on how sophisticated your tools and your database are, your segments can be based on geographic area such as zip code; demographics such as age; signup channel (in person, online, by text, via loyalty program); buying habits; buying frequency and more. You can even craft a survey or quiz that will glean data on customer preferences that you will link with their e-mail addresses.

Zibell of TouchBistro urges operators to “know your audience – look at their ordering history to determine what offers will resonate best with them.” You can also “personalize your promotions with birthday specials, discounts on specific meals customers generally purchase, or free delivery to drive purchases.” It’s also important to track unsubscribes and other responses to determine the communication frequency best tolerated by your customers.

Integrate with POS

Integrating your e-mail marketing database with your POS has obvious advantages. The most effective and trackable e-mail campaigns “use technology that integrates your customer database with your POS, loyalty program and online ordering,” says Zibell. “That will make it fast and simple for your customers to order what they love the most using their loyalty awards and it will streamline operations, which reduces staffing time. You’ll also be able to track what has resulted in the most sales, the best times to send promotions, and which customers you should target.”

Likewise, Tsang says that instead of managing multiple vendors, “you want a tool that lets you run your restaurant e-mail marketing activities on the same platform you already use to run your business. Managing your e-mail database with a third-party application will require additional importing and exporting and could limit the type of data you can pull into segment groups of guests. Skip the export: it should have all the guest information in one place, so you never have to export or import e-mails from a third-party tool.”

E-mail marketing has withstood two decades of challenges and is still going strong. Thanks to the ease and sophistication of current database technology, you can harness your e-mail database and the wisdom it contains to target your digital communications for optimal sales and success.

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

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JoJo’s NY Style Pizza CEO shares how the pizza shop serves some of America’s best pizza

Miami is known to be the hottest pizza scene in South Florida and a major pizza city in the U.S. One rising pizza company in Hollywood, Florida is proving that some of the best pizza resides outside of metro Miami. JoJo’s NY Style Pizza is growing and should be on your pizza radar.

Jhonathan Naranjo Estrada, Founder/CEO at JoJo’s NY Style Pizza in Hollywood, Florida

We asked founder and CEO Jhonathan Naranjo Estrada about the concept, JoJo’s pizza style and pizzas on the menu that customers go crazy for. Check out Jhonathan’s responses:

What defines your restaurant and makes you stand out?

We opened our first shop in March 13 2016 in Hollywood Florida, six years later in 2022 we sold $1.5 Million out of the very same location which consist of only 650 SF in size. The concept of the shop it’s takeout and delivery only with no alcohol sales due to the fact that the spaces next door to us are occupied by other businesses one of them being corporate dominos, with that cutting off our chances of expanding the restaurant to a dine in section. But nevertheless, on May 1^st, 2022 we finally did expanded to our second location in Lake Worth, Florida. It’s been about 11 months since the grand opening, and we already have sales of over $400,000. This time the new shop has twice the amount of space with outside sitting to be able to offer the dine in experience to our customers.

Tell us about your pizza style(s).

The high quality, consistency and freshness of our products along with our outstanding customer service and super-fast delivery service would be the main things that defines us as the best pizza shop in town. What really makes us stand out from the rest would be our ginormous pizza slices that are carved from a 30” cheese pie with the option to fully customize those slices however you want by choosing from an array of over 32 different toppings available like fresh vegetables, meats, seafood to never seen toppings on pizza shops like fried sweet plantains. Another important thing to point out would be that we are the only pizzeria in the area that offers 7 different pizza sizes ranging from 10”, 12”, 14”,16”,18”, 20” and 30” pies by doing so we are able to accommodate patrons with different budget styles.

When it comes to the pizza style we solely focus on the New York Style and by that we mean thin crunchy crust with perfectly and evenly applied sauce and flavorful mozzarella cheese.

What pizza menu item do your fans go crazy over and describe it?

The most popular pizza item we have on our menu that our customers go crazy for would have to be the “Pepperoni Lovers” which consist of our New York style crust overloaded with pepperoni and drizzled with mikes hot honey topped with fresh basil. Our next best seller would be the “Tropical Hawaiian” made with crumbled bacon, ham, pineapple topped with a blend of grated parmesan and roman cheese. Last but not least would be the “Happy Pizza” made with fried sweet plantain, bacon bits also topped with parmesan Romano cheese. Our customers also love our made to order “Calzone & Strombolis” that are also fully customizable to the customer preference of toppings.

Check out more of the pizzas at JoJo’s NY Style Pizza on JoJo’s Instagram.

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doughXpress^® Commercial Dough Press with Interchangeable Pizza Crust Molds.

The DX series commercial single-heated upper platen dough presses are the perfect choice for medium to high production volumes. These presses are designed and engineered with production speed, efficiency, consistency, and of course, safety in mind. The lower platen is compatible with our interchangeable platens which are perfect for all sizes of pizza crusts. All our products are easy to use and do not require any degree of skill or extensive training to operate. These dough presses are an easy, affordable way to improve your production time, as well as your finished product.

The heated platens aid in dough flow, helps activate yeast for faster proofing if desired, and prevents the dough from shrinking. Pressed dough keeps air in the crust vs. sheeted dough where the air is forced out of the crust.

The variable thickness control makes it possible to achieve the desired thickness and ensures a consistent product at the same time. Pressed dough is consistent in thickness and size vs. hand tossed where the thickness and size can be inconsistent.

The DX Series dough presses feature a lower swing out platen for easy to load and unload of the dough from the press. They are perfect for medium to high production volumes, 9” to 18” (150-200/hr) or 7” to 9” (300-400/hr). Simple to operate, press dough on standard 18” flat platen or use the interchangeable platens with built in crust rings. Place on peel, top, and put right on the hearth or stone surface. It is a fast, safe, simple, mess free (no flour needed) compared to the alternative of hand tossing or sheeting/rolling your dough. These dough presses are an easy, affordable way to improve your production time, as well as your finished product.

The doughXpress® Interchangeable Platens are a way to change crust size with ease on any of the DX Series equipment. Choose one of six standard sizes, ranging from an 8” platen, to a 17” platen for a variety of crust sizes. The DXA, DXE, or DXM presses are purchased with standard 18” flat. Complete the set of sizes or add a few different sizes to your pizzeria with these Interchangeable Platens.

doughXpress® is a leading manufacturer of Food Processing Equipment for the food service industry and restaurants. doughXpress® has earned a reputation as a high-quality, top-performing line of dough presses for pizza and tortilla dough production and continues to offer new solutions from dough sheeters, mixers, dough dividers & rounders, toasters, bread slicers, grills, ovens and more! Check out our full line of products on our website or download our product catalog.

Our products are top-of-the-line but are also priced for value in today’s market. doughXpress® equipment is used around the world in pizzerias, convenient stores, club stores, sports complexes, Mexican restaurants, theaters, supermarkets, commissaries, food festivals and fairs, and family restaurants.

doughXpress®, a division of HIX® Corporation, located in Pittsburg, KS has been manufacturing the highest quality restaurant equipment for kitchens all over the world since 2002. Call us at 800-835-0606 or contact us sales@doughxpress.com Check out our full product line on our website doughxpress.com.

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Counting Down Today’s Top Social Media Trends

Here’s what we know: social media is big. Like really, really big.

According to the Pew Research Center, seven in 10 Americans use social media regularly. Social media powerhouse Facebook boasts 2 billion daily active users, while its sister social media site, Instagram, is hurtling toward 1.4 billion daily active users.

Noteworthy as those raw numbers are, it is social media’s continued ability to drive consumer behavior, including the dining decisions of Americans, that is perhaps most impressive. Numerous surveys and studies over the last decade have outlined social media’s ability to spark restaurant trials, generate awareness and increase loyalty.

“As a restaurant owner, you simply can’t discount the importance of social media today,” says Sammy Mandell of the Dallas-based Greenville Avenue Pizza Company (GAPCo). “It’s all about staying top of mind and people need to see you regularly to achieve that.”

Staying current and relevant

But social media doesn’t remain static. Like much of the tech world, it evolves. Its algorithms change. Consumer preferences shift. And restaurant owners must respond in earnest.

While the nation’s large pizzeria chains might be able to dominate the television landscape, Mandell feels local shops like his can compete on social media, where GAPCo can build its brand with entertaining videos and illustrative posts touting limited-time offers. It’s why GAPCo leadership has devoted so much energy to social media, including consistently monitoring trends in the digital landscape to ensure the relevancy and impact of their efforts.

“We absolutely stay on top of social because we know how key it is to our business,” says Mandell, who joined his GAPCo colleagues, co-owner Molly Mandell and creative director Phil Bossart, in delivering “A Pizzeria’s Guide to Social Media” presentation at International Pizza Expo last March.

When independent restaurants monitor social media trends and use market movements to their advantage, they position themselves to earn deeper brand awareness, cultivate richer relationships with customers and better compete in a crowded marketplace.

“Social media has become a crucial component of the marketing and promotion strategies for indie restaurants,” says Jon Morgan, the CEO of Venture Smarter, a consulting firm that specializes in helping small businesses scale and grow. “By staying up to date on the latest social media trends and focusing on creating engaging content, indie restaurants can increase their online visibility and attract new customers.”

So, what are today’s biggest social media trends?

Shorter video content

Video content is highly engaging and shareable. It is also a media format pizzerias can use to showcase their personality, atmosphere, staff and food. But as attention spans dwindle, short-form video content like TikToks, Instagram Reels and YouTube Shorts have surged in popularity.

Years ago, GAPCo would make 30-second videos – “mini-commercials,” Mandell called them. Today, most GAPCo videos max out at 10 seconds and the three-unit chain is also incorporating TikTok – the home of short-form videos – more often.

“This is what’s resonating now and where eyeballs are going,” Mandell says.

Going live

In addition to short-form videos, live videos on platforms like Instagram and Facebook are generating heightened attention. When going live, restaurants can interact with their followers in real time, offering cooking demonstrations or tips, promoting an upcoming event or teasing the grand opening of a new location or renovated patio.

“By engaging with customers in real-time, indie restaurants can create a more personal connection and build loyalty,” says Ashish Goswami of Krish Technolabs, a full-service digital commerce agency.

Leveraging influencers

There remains an ever-swelling ecosystem of tech-savvy souls creating substantial followings – if not, full-time jobs – off original social content, including posts about restaurant visits. These “influencers” can help restaurants reach new audiences and generate buzz on social media, says Jessica Luna, a marketing analyst with Net Influencer, a media company that tracks influencer marketing.

Now, some hear influencer and immediately think “Kardashian.” That’s the tip of the global influencer spear.

More realistically, independent restaurants can team with locals boasting sizable social media followings. So-called “micro-influencers” might range from a school principal to the local TV station’s meteorologist to a local food blogger. Name, image and likeness (NIL) deals for college athletes have also opened a new opportunity for restaurants to tap into others’ social networks.

“The key is to find influencers who align with the restaurant’s brand and values and who have a genuine interest in promoting the restaurant,” Goswami says.

With almost every special at GAPCo, the pizzeria’s public relations agent brings influencers into the restaurant to post social content.

“There’s no shortage of local people highlighting who they are and where they go, so we leverage that as an economical marketing approach that feeds into social media,” Mandell says.

Inviting user-generated content – and supplying a branded hashtag

Pizzerias have long sought user-generated content (UGC) – that is, diners creating their own original content. UGC provides external validation and valuable social currency.

These days, restaurants are increasingly encouraging customers to share photos and reviews of their visits on their personal social channels. Yet more, restaurants are supplying a branded hashtag like #PizzaAtPappis or #ADateWithPizzaboy to amplify the UGC. The branded hashtag allows restaurant leadership to track content more easily, repost customers’ photos and videos and expand social proof.

“This can help build a sense of community and loyalty around your brand,” Luna says.

Favoring a cozy, homemade aesthetic

As many consumers cringe at the idea of being advertised to or sold on something, authenticity matters. Rather than sharing super polished content, businesses are favoring unscripted content on social media, such as videos recorded from a point-of-view angle or photos that appear unedited and natural.

“If you are planning to use images as ad creatives and want to give the images that homemade and authentic look, you can increase the exposure slightly and brighten the shadows,” suggests Arsh Sanwarwala, founder and CEO of Thrillx, a full-service digital agency based in Toronto. “After that, increase the vibrance of the image until it looks natural.”

Keeping it real

Alongside the homemade aesthetic, Venone Public Relations founder Kelly Richardson is seeing more independent restaurants leaning into social media to share the stories behind their restaurants, from the motivations of founders to the local farmers who supply ingredients. Above all, Richardson says, diners are attracted to stories and lively original content.

As one example, Mattenga’s Pizzeria, a six-unit chain in San Antonio, publishes a “Customer’s Choice” segment on social media every Thursday. Co-owner Hengam Stanfield says the store selects interesting pizza combinations from its POS, recreates the pies and tastes the pizza on camera.

Speaking of “behind the scenes”

Restaurants are taking people behind the scenes more often than ever on social media. It’s a shrewd marketing move that appeases consumers’ growing appetite for content about the businesses they frequent as well as food and cooking.

Using short-form videos or Instagram stories, forward-thinking pizzerias like Mattenga’s are pulling back the curtain and providing fans a glimpse into their kitchen, in particular. Pizzerias can showcase everything from the dough-making process to the preparation to the plating.

“People want to see how their food is made,” says Cari Garcia, a Miami-based social media manager, food content creator and food influencer.

Such behind-the-scenes content shows the personality of the restaurant, unlocks storytelling capabilities, heightens feelings of community and, perhaps most importantly, strengthens trust with diners who want to frequent clean, professional operations.

Getting on TikTok

Over the last five years, TikTok has surged in popularity, especially among American teenagers. In its Teens, Social Media and Technology 2022 study, the Pew Research Center found TikTok was the second most popular social
media platform among U.S. teens, trailing only YouTube. Two-thirds of teens reported using TikTok and one in six said they used the app “almost constantly.”

“If restaurants are already shooting short-form video, they might as well maximize its use and post it on TikTok,” Garcia says. “TikTok reaches a different and relatively younger audience with growing spending power.”

(Of note, the Biden Administration recently gained the ability to ban Chinese-owned TikTok in the U.S. That political situation bears monitoring for pizzerias using the platform to attract and engage with guests.)

Spotlighting sustainability

There is climbing consumer demand, especially among younger Americans, for businesses to act with environmental stewardship and social responsibility in mind. Such actions are something more businesses are highlighting on social media, including restaurants sharing posts and videos spotlighting the sourcing of local ingredients, their steps to reduce waste and their use of environmentally friendly products like eco-friendly packaging.

“Highlight your restaurant’s efforts in these areas on social media to attract like-minded customers and differentiate yourself from competitors,” Luna says.

Creating “Instagrammable” experiences

Instagram is all about the visual and many restaurants are leaning into this by creating photo-worthy opportunities on site to inspire picture taking and posting.

To encourage user-generated content that spreads the restaurant’s name, restaurants are creating photogenic dishes like colorful pizzas or monster-sized desserts served in unique vessels. They are also goading photos by installing distinctive décor in their eateries, such as an oversized throne in the lobby or a retro neon sign that reads, “I’m Hungry.” Here again, inviting customers to take photos and share them with a branded hashtag increases the velocity and impact of the post.“Instagrammability” can certainly extend to other social media platforms as well. Jessica Klein of pizzeria technology platform Slice cites Joe Brignoni from Joe’s Rotisseria in Asbury Park, New Jersey, as one notable example. Brignoni’s dynamic personality and over-the-top, creative recipes like the Triple Threat (a calzone, garlic knots and pizza all in one) have helped him amass more than 72,000 Instagram followers and over 200,000 followers and 2.8 million likes on TikTok.

Klein says some of Brignoni’s dishes are “purposely designed to spark audience engagement.”

Prioritizing engagement, not promotions

Overly promotional content is OUT on social media, as consumers are skeptical of blatant advertisements screaming “buy, buy, buy.” In line with the aforementioned “cozy, homemade aesthetic” trend, there is accelerating movement toward informative, educational or entertaining social content.

“Too many restaurants think you post your food pictures or videos each day and then wonder why no one interacts,” says Matt Plapp, the CEO of America’s Best Restaurants, a national media company that highlights local restaurants.

Instead, Plapp sees restaurants capturing success by prioritizing engagement over promotion. On Mother’s Day, for instance, a restaurant might post photos of staff members with their mothers and urge followers to share a special memory of their own mother in the comments.

“What’s working is using social media for its intended purpose: creating conversations,” Plapp says.

Concocting challenges

Social media challenges continue gaining momentum as a way for brands of all sizes to capture eyeballs and stir engagement.

A pizzeria might create a poll or bracket-style competition to select the name of a new specialty pizza or it might challenge fans to craft their own pizzas using a select group of ingredients and then post their results via video or photo on social media.

Restaurants might also create hashtag challenges. In 2019, IHOP found momentum with its #SyrupTurnUp challenge, which invited TikTokers to send in videos doing funny skits with pancake syrup bottles.

“Humor works really well on social media so a challenge like [#SyrupTurnUp] went viral,” says Joshua Wood, CEO of the tech hospitality company Bloc. “It’s a fun and easy way to showcase your indie restaurant brand’s personality, which is great for marketing.”

Employing social media to listen and learn

So often, business owners think of social media solely as a megaphone, a tool to broadcast their message. Wise businesses, however, have noted social media’s potential as a listening tool and a path to improved customer service and enhanced offerings. Through social media, pizzerias can gain perspective on customer preferences and experiences, double down on what’s working and attempt to recapture customers with earnest and empathetic responses.

“Social media provides a direct line of communication between indie restaurants and their customers,” Venture Smarter’s Morgan says. “Indie restaurants should respond to both positive and negative feedback in a timely and professional manner to demonstrate their commitment to customer service.”

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

The post Defining the Day’s Top Social Media Trends appeared first on Pizza Today.

What’s more comforting than a thick, butter crust, mounds of cheese and scoops of pizza sauce? Chicago may be the city known for deep dish-style pizza, but the casserole-like nosh is making its way into pizzerias across the country. Make sure your deep dish pizza pan needs are covered with LloydPans’ complete line of deep dish pans, including:

• Deep Dish Stacking Pans: Straight sided pans eliminate the need for lids when your pans are full of proofing dough.
• Deep Dish Nesting Pans: Angled sided pans offer easy de-panning and nest for storage. Lids are needed for proofing in pans.
• Perforated Deep Dish Pizza Pans: The unique center perforationsprovide benefits to both thick crust pizzas and deep dish pizzas that have a thicker layer of toppings. With pizza crust recipes that have seasoned oils under the dough, the raised perforations help by stopping them from leaking out during the bake.

All of LloydPans’ deep dish pizza pans come in a variety of sizes, have a round rim for safe handling and are constructed with heavy 14-gauge aluminum. They also feature our PRE SEASONED TUFF-KOTE finish that eliminates the need for messy oiling.

LloydPans, a U.S. manufacturer of commercial pizza pans and tools, bakeware, cookware and foodservice equipment, is located in Spokane Valley, Wash. In addition to an extensive line of standard products, LloydPans also offers custom solutions for just about anything their customers need. LloydPans’ products are sold online at www.lloydpans.com and through distributors.

LloydPans

800-748-6251

www.lloydpans.com

sales@lloydpans.com

The post Deep Dish Pan Popularity on the Rise appeared first on Pizza Today.

What is Pizza in Teglia?

Steely Pan: A Look at the Authentic Italian Pan Pizza

My first encounter with Pizza in Teglia, or Italian Pan Pizza, occurred in 2006. I competed in the Pizza in Teglia, or Pan Pizza Category, at the World Pizza Competitions in Salsomaggiore, Italy. As my teglia pizza came out of the oven,

I looked at the contestant next to me and my eyes grew wide. His pizza was as large as a house window, and he was making his pizza backwards! He re-cooked his pizza multiple times, adding cheeses and protein after each bake and then put multiple greens, olives, and tomatoes on it. I’ll always be proud of scoring well, but the beauty of that other guy’s pizza in teglia intrigued me and haunted my memory until I visited Rome in 2015.

I was invited to work at Gabriel Boncis Pizzarium in the spring. The amazing number of colorful pizza in teglia ran along a small counter where the long line of customers stood patiently to buy pizza by the slice, called ‘Pizza Taglio.’ I worked with the Manager Frederico and the crew in the tiny kitchen gently pressing the highly hydrated dough into some large square oiled pans I had seen in 2006. I then placed it into their old electric oven with just a drizzle of extra virgin olive oil.

After I pulled it from the oven, Frederico cut it down the middle then spread a chickpea puree followed by thinly sliced sturgeon as a lemony carpaccio. We crumbled hard boiled eggs and dressed crispy puntarella as a finish. I smiled, knowing I was in pizza in teglia heaven. This type of pizza was irresistible, and I just knew it was going to be very popular someday. I am now here to say this is the year of Pizza in Teglia!

Types of Pizza in Teglia

Teglia means baking tray in Italian. This pan pizza method or ‘Pizza al Testo’ has evolved over the years using a multitude of different types of pans, hydrations, flours and cooking methods. Each pizza microclimate has its own way of representing the tastes, products and baking methods of the different Italian regions and even these may vary from town to town.

• Pizza di Sfigole from the Abruzzo region is a pan pizza without all the fuss. It’s just flour, lard and pig bits called sfigole. Pretty much a flavorful and flaky pie-crusted pork bread. Yum.
• Pizza al Tegamino, means “Baked pan pizza,” and evolved in Turin, Italy and is still made in the Piedmont and into Emilia Romagna region. It is thought that this (usually) round pan pizza originated from the Northern Italian focaccia recipes that were cooked in dying wood-fired ovens that were still hot with just coals.
• Pizza al Trancio from Milan also called ‘Trancio Milanese’ and is attributed to a specific pizzeria in Milan, Pizzeria Spontini. Pizza al Trancio is like that of the Tuscan Schiacciata. It has only 60-percent hydration and is fermented overnight. Traditional toppings in Milan are tomato sauce, mozzarella, oregano and anchovies.
• Pizza al Padellino means ‘Pan Pizza’ is from Turin, the first capital of Italy and has a soft, thick and round crust with plenty of char from the wood fired ovens. It was a favorite of Italy’s first king: Vittorio Emanuele II.
• Sfincione is a specific Sicilian pan pizza baked in a rectangular tray with tomato sauce, oregano, anchovies, onion, hard sheep’s milk cheese and breadcrumbs. It is served more in bakeries than pizzerias in the region. This pizza mirrors the flavor profiles in the French ‘Pissaldiere’ from Nice.
• Scacciata Siciliana is a stuffed pan pizza with items like broccoli, olives, provolone or cacciocavalo, sun-dried tomatoes and sausage. The lower hydration dough is made with semolina and extra virgin olive oil.

All roads lead to Rome

The true hub of pizza in teglia is indeed the Lazio region and especially Rome. These bakers have taken this pan pizza to the next level with one intensive purpose- to create a thin pizza that has cracker-crispness on the outside but a light, airy and moist cell structure on the inside. As Massimilliano Saieva told me, “This is an obsession. The endless search for perfection, an endless love.” That about sums up the level of intensity these Roman pizza masters have.

The Roman style of pizza is cut with sharp scissors and sold by weight. But in many other countries, this cannot be done for convenience, environmental or governmental reasons.

Long Attention Pan

Roman pizza parameters are different for every pizza maker. From what I have researched, these are a few of the principles and secrets. But as usual, all are arguable.

• Flours used are either “0” flour or “00” flour or a combination of both. Some Roman bakers are adding ancient whole grains to the mix also.
• 0.6 percent brewer’s yeast is used crumbled in water and added to the flour mix.
• Water at 80-percent hydration is added to the slowly mixing batch. Cold water is used by the many pizza makers that hold their dough for up to 72 hours. This will ensure a delayed fermentation and will have a sweet, mild nuttiness after long refrigeration.
• A long mix with a hydration of 80 percent. Some bakers use the autolyze method for a stronger gluten net. This method is letting the already mixed water and flour rest in the mixer bowl for up to 45 minutes before adding the salt and oil. Some Roman pizza makers will use a Biga.
• 2.0 percent salt is added after the mix and then 2 percent of the extra virgin olive oil is added. This ensures strong gluten strands and a tender crispness desired by Roman Pizza in Teglia bakers.
• The folding and storage vary greatly from all the Roman pizza chefs I’ve researched. Some will do a bulk fold and rest every 20 minutes then use a 24-hour bulk ferment under refrigeration. Others will bulk ferment it in a refrigerator for only 12 hours then form the dough.
• Dough balls are usually weighed and formed to accommodate the oiled pans used.
• Oven temperatures vary from 560-600 F.
• Some pizzas are not topped. Some pizza in teglia are drizzled with oil then par-baked to be topped with cheeses and proteins and baked to a final and crisp crust. Some pizzas are coated with tomato sauce, baked, then topped with soft cheese.
• Final toppings are a thing of beauty — everything under the sun is used. Using the imagination and food pairing knowledge is key to making a pizza in teglia look like a painting in a museum. Once the bread base is done, the digestibility and crunch of this famous pizza carry it to the finish line in first place!

John Gutekanst owns Avalanche Pizza in Athens, Ohio.

The post The Rise of Italian Pizza in Teglia is Upon Us appeared first on Pizza Today.

Stay tuned for daily updates from the world’s largest pizza show Pizza Expo in Las Vegas

Pizza Today brings you live updates from Pizza Expo. Keep up-to-date on the excitement and happenings at International Pizza Expo all week at the Las Vegas Convention Center. Thousands of pizzeria professionals convene in Las Vegas, Nevada for Pizza Expo, dedicated to all things pizza. Suppliers from across the globe, networking and educational sessions led by top industry professionals, and national competitions round out this unrivaled event. Learn more about Pizza Expo.

If you are attending, don’t forget to download the Pizza Expo Mobile App, watch the Pizza Expo Preview Show and listen to the Ready. Set. Pizza Expo episode of The Hot Slice Podcast.

Follow us @PizzaToday on Instagram!

Thursday

The last day of Pizza Expo brought more attendee-exhibitor connections throughout the exhibition hall. Competitions culminated with champions crowned.

Preliminary Results from the International Pizza Challenge

The Master Pizza Team has been crunching the numbers to present our preliminary results in today’s divisions in the International Pizza Challenge.

International Italian Sandwich Competition

The International Italian Sandwich Competition Top 3 are:

1st Place Michael Vakneen

2nd Place Annamaria Sapere

3rd Place Will Grant

Pizza Napoletana Division

The Pizza Napoletana Division Top 3 are:

1st Place Pasquale Yoann Mormile

2nd Place Michele Rubini

3rd Place Giuseppe Manco

Italian Tandem Division

The Italian Tandem Division Top 3 are:

1st Place Simone Fortunato – Fabrizia Ventura

2nd Place Davide Civitiello – Antonio Sorrentino

3rd Place Anna Crucitt & Nick Mercurio

American Tandem Division

The American Tandem Division Top 3 are:

1st Place John Garland & Dan Succone

2nd Place Juan Ponce & RC Gallegos

3rd Place Javier Murreta & Alma

Best of the Best Champion

Nick Banker

Pizza Maker of the Year

Joe Carlucci

Wednesday

The day kicked off with a look into the present and future of robotics and pizza with a keynote address from Benson Tsai, CEO & Co-Founder of Stellar Pizza and former SpaceX engineer. Attendees listened as Tsai took a scientific look at pizza with a robotics operation.

The exhibition hall was abuzz of attendees and exhibitors talking shop, sampling and demoing products. Food demos like Making Dough and Pizzas with Tony Gemignani, Sandwiches that Sell, Italian Beef Sandwiches, Roman Pizza and Vegan Cashew Cheese inspired attendees to test the menu items in their restaurants.

School was in session with our education program today with seminars devoted specific to the pizza business. From Tinkering with Dough, Menu Editing and Culture is Everything to Detroit Style Explained and Thriving in a Small Town. Seminars focused on key areas like cheese prices, profit margin strategies and food costs.

Competitions heated up with the International Pizza Challenge and World Pizza Games.

Preliminary Results from the International Pizza Challenge

The Master Pizza Team has been crunching the numbers to present our preliminary results in today’s divisions in the International Pizza Challenge.

Pan Division

Non-Traditional Division

Tuesday

The opening keynote address kicked off Tuesday at Pizza Expo with Tony Gemignani inspiring a packed hall. Tony outlined his modest pizza beginnings, long climb to ownership, how his concepts have evolved, what’s next and the people who have revolutionized the pizza industry.

Anticipation built as the show floor opened at 10 a.m. to a rush of attendees enter to browse exhibitor booths. The show floor was filled with food samples, technology, equipment and services.

Tuesday is all about the exhibit hall, seminars, demonstrations and competitions.

Preliminary Results from the International Pizza Challenge

The Master Pizza Team has been crunching the numbers to present our preliminary results in today’s divisions in the International Pizza Challenge.

CMAB California Style Division

Traditional Division

Sunday and Monday

Sunday and Monday are all about continuing education. Take a sneak peek at what’s happening in the School of Pizzeria Management, educational sessions and the first networking gathering – the New Operator/Early Arriving Attendee gathering.

Sunday and Monday kick off Pizza Expo week with intensive 4-hour School of Pizzeria Management workshops each day. These deep-dive sessions covering a myriad of vital pizzeria business topics from operating on shoestring budget, labor strategies and mobile pizzeria foundations to the Million-dollar Operation, business essentials and next level strategies.

From 12:30 p.m. to 5 p.m. all attendee seminars take over the session rooms exploring topics on the mind of today’s pizzeria operators, from technology, creative promotions, selling the business, profits from liquor sales to working with sourdough, diversifying a pizza concept and habits of successful pizzerias.

Competitors flocked to the International Pizza Challenge area for a pre-competition meeting.

The New Operator/Early Arriving Attendee Reception, our first major networking event commenced at 6 p.m. giving pizzeria professionals the chance to jumpstart meeting and mingling.

Just Announced: Watch the BLOCK PARTY LIVE STREAM

Block Party live stream will begin Wednesday at 5:30 PM PT / 8:30 PM EST.

Can’t make the Block Party? There’s still a chance for you to watch the Acrobatic Dough Tossing Championship!

Don’t miss out and tune into the live stream taking place Wednesday, March 29. Go to the Block Party Live Stream. 

The post Live Updates from Pizza Expo appeared first on Pizza Today.

From March 28 to 30, LloydPans will be at Booth No. 2351 in Las Vegas for the 39th  International Pizza Expo, the world’s largest gathering of pizza professionals. We’ll be displaying the best line of pizza pans, pizza tools and foodservice equipment in the industry.

Here are 5 of our favorite products that will be available for purchase and conveniently shipped to you after Pizza Expo is over:

Bar Pizza Shovel
The Bar Pizza Shovel pan delivers the thin, crispy crust that’s a trademark of bar-style or tavern-style pizza. It’s the perfect pan for busy establishments that want to start the pizza on the pan and finish it on the deck or hearth.

Detroit-Style Pizza Pan
This pan’s sleek body design and hard coat anodized exterior is built to Motor City specifications. We’ve made these pans metal utensil safe and durable enough to withstand the punishing conditions of a high-volume pizza operation. Most importantly, our high-performance release finish means no pre-seasoning is required.

Grandma-Style Pizza Pan
Our Grandma-style pizza pans come in a variety of sizes, each with a 1-inch depth and 76 degrees angled side. These features combined with a highly conductive aluminum construction imparts the perfect crust attributes: crispy on the outside and chewy on the inside.

Sicilian-Style Pan
One of the most up-and-coming trends in the U.S. is the Sicilian-style pizza. Our pans’ deep depth allows you to easily recreate the thick, soft crust this pizza is known for.

The Equalizer
The fast, efficient multiblade rocker knife quickly, safely and perfectly cuts slices of pizza equally. Available for slices from 6 to 20 inches.

LloydPans, a U.S. manufacturer of commercial pizza pans and tools, bakeware, cookware and foodservice equipment, is located in Spokane Valley, Washington. In addition to an extensive line of standard products, LloydPans also offers custom solutions for just about anything their customers need. LloydPans’ products are sold online at www.lloydpans.com and through distributors.

LloydPans

800-748-6251

www.lloydpans.com

The post 5 Products We’re Bringing to Pizza Expo appeared first on Pizza Today.

Attendees will have the opportunity to tap General Mills’ dedicated dough experts, attend Pizza Crust Boot Camp and learn about ready-made solutions from TNT Crust.

MINNEAPOLIS (March 20, 2023) — General Mills Foodservice is stepping up its presence at this year’s International Pizza Expo to help pizza makers “doughminate” when it comes to creating signature pizzas and preventing crust catastrophes. In addition to expanding access to its popular Pizza Crust Boot Camp featuring the Doughminators™, General Mills will feature dough demonstrations throughout the expo (booth #807) and showcase its newly acquired line of high-quality frozen pizza crusts from TNT Crust (booth #1353).

General Mills and its Doughminators, a distinct group of individuals with a deep knowledge of flour and technical baking expertise, have been a staple ingredient at Pizza Expo for more than 25 years. Taking place March 28-30 at the Las Vegas Convention Center, Pizza Expo is the largest event of its kind and draws thousands of pizza makers from independent and chain pizza restaurants from around the world.

Pizza Crust Boot Camp, a highlight of the Pizza Expo, is a free seminar featuring both technical and practical information covering ingredient functionality, formulation, signature crusts, troubleshooting, and dough-making steps and methods. In addition to Pizza Crust Boot Camp, the Doughminators will host free dough demonstrations at the General Mills’ booth and be available to help operators identify the best flour options for their needs.

“We are excited to have a much bigger space to host Pizza Crust Boot Camp this year, which will allow us to interact with more pizza makers and discuss common dough dilemmas and how to achieve the perfect crust—the foundation of any great pizza,” said Tom Santos, who serves as a Doughminator and has seen just about every type of dough issue throughout his long career as both a bakery owner and field sales rep at General Mills. “Our entire team will also stand ready to serve pizzerias and pizza makers at our booth throughout the expo, helping identify the right flour for consistent results every time.”

Pizza Expo attendees who stop by the General Mills’ booth will find information, resources and expertise to spice up their pizza game, including:

• Details on a wide variety of pizza flour options, from untreated/clean label and organic flours to Di Prim’ Ordine Farina, a European-style flour available in operator-friendly, 27.5-pound bags.
• Information on the Pizza Professional program—an immersive, hands-on, three-day event taking place in September, for those who are passionate about taking their pizza to the next level and want to connect with pizza makers from around the country.
• A new interactive component that allows attendees to scan QR codes onsite to access extensive information on flour and troubleshooting resources at their fingertips.
• The Pillsbury Doughboy will be onsite throughout the expo along with a variety of giveaways including bowl scrapers, pizza cutters and fun Pillsbury Doughboy swag.

Doughminators Schedule at Pizza Expo:

Dough-Making Demonstrations (Booth #807):

• Tuesday, March 28 and Wednesday, March 29: 12:30 p.m. and 2 p.m.
  • The Doughminators will be available to dish about dough, conduct demos and answer questions.

Pizza Crust Boot Camp (Room W211-212):

• Tuesday, March 28: 9:30-11 a.m.
  • During Part I (technical), attendees will learn about basic dough formation along with the interfunctionality of ingredients and applications of specialty ingredients.
• Wednesday, March 29: 3:30-5 p.m.
  • Part II (practical) covers the dough-making process and discusses various dough-processing methods as well as how to make “emergency” dough.

TNT Crust

Attendees are also encouraged to visit booth #1353 to learn about parbaked crust options and Readi-Rise dough from TNT Crust, which General Mills acquired in 2022. There will be giveaways, including pizza cutters, and an opportunity to sample recipes made with TNT Crust products.

“General Mills is excited to expand our offerings and give pizza makers even more options to grow their business based on their back-of-house needs,” said Garren Hamby, director of Custom Commercial for General Mills Foodservice. “From our extensive line of flours to the par-baked, self-rising and custom crusts from TNT, General Mills is eager to partner with pizzerias and position them for success.”

Pizza Expo attendees can inquire about making an appointment with a member of the General Mills sales team for a product consultation and visit at their own operation. For those who can’t make it to the Pizza Expo, General Mills’ website for pizzerias offers helpful resources including dough troubleshooting tips and dough-making video demonstrations. Click here for more information.

About General Mills Foodservice

General Mills Foodservice serves the foodservice and bakery industries by providing quality products from time-trusted brands along with culinary, nutrition education and marketing resources to help operators succeed. Its distinguished brand portfolio includes Big G Cereals, Yoplait, Nature Valley, Gold Medal, Pillsbury, Chex Mix, Bugles, Gardetto’s and Annie’s. For more information, please visit www.generalmillsfoodservice.com.

The post General Mills Foodservice and the Doughminators Return to Pizza Expo appeared first on Pizza Today.

Cheese trends right now hitting pizzerias

If variety is the spice of life, then cheese is what makes life interesting. There are more than 1,800 recognized types of cheese in the world with classifications from fresh, semi-soft to hard, flavored and blue.

The global cheese market is massive and is projected to reach $151 billion by 2027. Cheese is big business in the U.S. as purveyors, distributors and restaurateurs have their eyes on the Chicago Mercantile cheese block pricing.

As you try to leverage prices with your food costs, cheese is a major factor. It’s not just finding the best cheese for your product, but also balancing portioning and flavor. That’s why innovation and creativity are key in 2023. Pizza chefs look to take the coveted element of the holy trinity of pizza and find new and interesting varieties to stand out in a flood of competition.

Consumers too expect new and interesting cheese from the restaurants they frequent. They are being inundated with a greater cheese variety than ever before. They are willing to experiment with cheese themselves thanks to social media inspiration, like TikTok’s cheese obsession with a barrage of cheese-based food challenges. What can a pizzeria owner learn from this? You can go outside of the box with the cheese you select on pizza.

In February, expert judges evaluated 2,249 dairy products at the U.S. Championship Cheese Contest in Green Bay, Wisconsin, in search of the nation’s best. An aged Gouda hailing from Bantam, Connecticut took the top honor. An artisan hard cheese was first runner up and medium cheddar took second runner up. Will one of these stars become the cheese of the year and spark new interest in their cheese types? Gouda is already a beloved cheese in pizza restaurants. An aged Gouda has more of a Parmesan texture and feel with more depth of its rich and nutty flavor.

Or will the next big cheese sensation come from one of the many consumer interest pieces that have gone viral. TasteAtlas recently ranked the 100 Best Rated Cheeses in the World. It’s top five included Parmigiano Reggiano, Gorgonzola piccante, Burrata, Grana Padano and Oaxaca Cheese. Italian cheeses scored high on the list. In fact, 14 of the list’s Top 40 are Italian cheeses.

In the retail space, top cheese performers are cheddar, cream cheese, processed cheese product, mozzarella, Colby/jack and cheddar/jack according to IRI WorldWide. Does what’s happening in the grocery isle translate to the pizzeria?

Location matters when it comes to cheese preferences. Zippia conducted data crunching in Google Trends to find out every state’s favorite cheese. The Deep South seems to love cream cheese and queso bianco while Feta won over Vermont and Massachusetts. While these lists are fun, they lead to a resource that you have available at your disposal to evaluate what people are searching for in your area. So, you can see if a cheese you want to introduce is on the radar of people in your state or region. Go to trends.google.com/ and compare cheese types that you currently menu and those that you are researching to add. It’s a good metric to understand how a new cheese may perform on your menu.

We’ve been tracking what’s happening with cheese trends all over the industry, from operator surveys and pizzeria new menu launches to trade show trends and boots-on-the-ground conversations with owners and pizza chefs. Here are our cheese findings for 2023 and beyond.

Mozzarella reigns supreme! But, in which form?

The king of all pizza cheese is mozzarella. Typically, it’s a whole-milk or part-skim mozzarella that creates that signature cheese pull. But today’s pizza fans are craving more from mozzarella, thanks in part to a few mozzarella styles making their way into the mainstream at fast-casual pizza chains. Fresh mozzarella, Fior di Latte, ovoline, perlini, Stracciatella, mozzarella di Bufala and burrata are increasing their reach. Once reserved for Italian, Neapolitan and artisan pizzerias, fresh mozzarella varieties are becoming star ingredients on many pizza styles from Detroit, Standard American to New York and Pan.

Burrata is having its moment.

While, yes, burrata is a form of mozzarella, it seems to be in a class of its own with pizza fans. Burrata’s popularity is being aided by TikTok and Instagram’s fascination with the beautiful cheese. Its presentation wows customers with a whole burrata sitting atop a piping hot pizza. It’s interactive as one cuts into the burrata and its contents made up of Stracciatella spread over the pizza. For great burrata pizza ideas, check out Editor in Chief Jeremy White’s story “Burrata Baby”.

Plant-based Cheese is here to stay.

We can’t talk cheese trends without mentioning one of the hottest new additions to pizza menus across the country, plant-based cheeses. The dairy-free cheese comes in many forms to emulate popular pizza cheeses, as well as having a few varieties of its own. Cashew cheese is a spreadable vegan cheese that some operators are creating in house. At International Pizza Expo, plant-based cheese is one of the most-sought after items on the show floor as pizzeria owners seek to find the right plant-based mozzarella and other varieties with the consistency, bake and mouth feel that matches their pizza.

Herb and flavor-infused cheeses are hitting specialty pizza menus.

Whether they are infused in or marinated with the cheese, herbs and seasoning are increasing in frequency. Infusing strong flavors like black truffle and hot peppers with mild to medium cheese varieties can help prevent the potent ingredients from overpowering a delicate pizza. Another big infused trend is smoked cheeses. You can learn more about smoked cheeses in my Kitchen story, “Where There’s Smoke, There’s Cheese”.

Pizzerias look to stretch boundaries with unique cheese blends.

Pizzerias are finding a point of distinction with new cheeses blends. Popular blends include mozzarella/provolone and mozzarella/cheddar/Parmesan. More pizzerias are creating their own custom blends. Experiment with different mix percentages of one or more of these cheeses: aged Gouda, Asiago, Swiss, fontina, gruyere, Pecorino, Monterey Jack, white cheddar or even Muenster. If there is a type of cheese that is a staple of your area, try a blend.

Pizza cheese has gone soft.

We asked pizzeria operators what toppings they have introduced/are testing to add to the pizza menu for our 2023 State of the Pizzeria Industry Report. Cheese was top of mind. Interestingly, a number of soft cheeses were listed. Cream cheese, ricotta and goat cheese stand out. Soft cheese can offer so much differentiation on pizza. Due to higher moisture, how the cheese is baked or applied post-bake must account for the added liquid.

Denise Greer is Executive Editor at Pizza Today.

The post Cheese Trends Right Now — What’s Hot in Cheese appeared first on Pizza Today.

Preventing Pest Problems in your Restaurant

When it comes to pest control in your pizzeria, your best offense is a good defense.

Think prevention. It’s much easier to avert an infestation than to get rid of one.

Prevent insects and rodents from getting into your restaurant, and deprive them of the food, shelter and warmth they need to survive and reproduce.

According to Jim Fredericks, chief entomologist and vice president of public affairs at the National Pest Management Association (NPMA), “a single female cockroach is capable of producing 400 eggs in her lifetime, and each egg will hatch and grow into a reproducing adult in as little as 90 days, so populations can really explode.”

“Under ideal conditions, house flies can develop from egg to adult in as little as a week,” says Patricia Hottel, board certified entomologist and technical manager at Rentokil Terminix.

Plus, once you’ve got an infestation it puts your business at risk. Customers have very low tolerance for seeing rodents or bugs where they eat. According to the NPMA, 59 percent of customers say that they won’t return to an establishment where they saw a pest on the premises.

We talked to some experts in the field about how to discourage unwelcome critters from coming into your restaurant and setting up housekeeping.

Sanitation

“My first tip is having a specific sanitation plan for who does what,” says Ian Williams, entomologist and technical services manager at Orkin. “Make sure that the dishes are done at the end of the night and instead of sitting in a sink overnight. Make sure that the floors are cleaned regularly, that there’s product rotation for stored ingredients. Sanitation by itself is a huge step in proactively and reactively dealing with pest problems.”

Matt Lentine, a commercial branch manager at Truly Nolen, agrees. “If you keep a clean establishment, even when pests make it into the building, it’s easier to eliminate them. Pests are all looking for harbor, food and water, and especially at a pizzeria, you’re not going to be able to take their harbor away entirely because of all the pizza boxes, but you can definitely control the food and water portion of it.”

Roaches in particular “are looking for moisture. So dripping pipes, or not wiping down a dish area well or leaving water in it overnight, that encourages them,” says Lentine. “We advise our customers to caulk or seal as many cracks and crevices as possible.” Not only do these spots offer harbor and possibly access to vermin, but they also collect materials like flour and food waste that provide food for your unwelcome animal guests.

“Deep cleaning is really important on any cracks or crevices where flour might start to build up. Those places are a feast waiting to happen for a stored grain beetle,” advises Fredericks.

“Some areas, because they are not food contact surfaces, can be forgotten and not addressed in cleaning programs,” warns Hottel. “This includes things like floor drains, beverage fountain drip trays, grease traps, suspended ceilings and dumpsters.”

Prevent Access

“Probably the one thing that’s most important is making sure that pest entry points are sealed up,” says Fredericks. “That means keeping doors closed in warmer months, and sealing any gaps, especially in older buildings.” He points out that a mouse can squeeze through a quarter-inch gap under a door, which is about the width of a pencil. If you’ve got gaps under the doors, install floor sweeps to close them up. Mice can also slip through a hole the size of a dime, which may exist around unsealed utility penetrations.

Look Out for Seasonal Trends

Know your local vermin and their seasonal habits. For example, rodents will seek shelter when the weather gets cold, and they won’t leave when it warms up. Ants march indoors during warm rainy weather. Flies tend to be a warm-weather problem, while cockroaches and flour beetles are problems year-round, according to Fredericks.

Hottel advises that “insects and related arthropods are cold-blooded and so their ability to survive and reproduce will be tied to temperature.  The time for an insect to develop from egg to adult will be faster during ideal temperatures.”

Inspect Deliveries

“Some pests are good hitch-hikers and can be carried in on ingredients and employee belongings,” such as the German cockroach, says Hottel. “Check incoming product deliveries to make sure there are no pests being delivered. Have a designated area for employees to store their personal belongings and monitor those areas for pests like cockroaches.”

Fredericks also urges operators to inspect all incoming goods for signs of insect or rodent activity. Corrugated cardboard is a favorite place for roaches to lodge. “Often you’ll just see little antenna sticking out.” In addition to looking for the actual animals, “damaged packaging is an indicator that you need to take a closer look.” Cockroach feces “might just look like little specks that are almost pasted around the edges of gaps.”

Inspect Your Premises

Keep an eagle eye out for signs of unwelcome creatures so you can address the problem before it gets out of hand. Williams suggests employing “a passive monitor like a paper-based glue board that’s placed in areas where German cockroaches, for example, are likely to travel, so you can detect them early.” This helps indicate the level of population and where the animals are coming from.

Take a close look for rodent and roach fecal matter in crevices and inside corners and around outlets and other potential access points. Drop ceilings are notorious for harboring pests. The insulation around coolers is also an attractive nesting area because the refrigeration mechanism keeps it warm and cozy.

Rotate Your Product

First in, first out is not just about keeping your ingredients fresh — it also discourages infestations. It’s extremely important to rotate your pizza boxes. Cardboard makes a very inviting roach motel and you can’t treat pizza boxes with pesticides, so don’t keep too many boxes on hand at a time and rotate through them.

Seek Professional Support

Partnering with a pest professional experienced in the restaurant industry will help you keep on top of any problems. Professional exterminators know the local vermin and their seasonal habits. They’re experienced at detecting subtle signs of bugs and rodents, and they have extensive knowledge about safe pesticide application, especially in terms of what products can be applied where, and how frequently. “In some states, it would be a violation of law for someone to apply pesticides without the proper certification and credentials,” according to Hottel.

Lentine points out that using an enzyme-based floor cleaner will help in the battle against drain flies. “The enzyme will eat away the bacteria and things that drain flies live off, and it works hand in hand with our products whereas bleach deteriorates our products rapidly.”

The pros also have sophisticated tools in their arsenal. For example, Williams explains that they can place monitors specifically for Indianmeal moths and other flour-eating moths “that have female sex attractant on them. If male moths show up, we can know about it immediately and react very quickly with a management plan already in place.”

Fredericks points out that a pro won’t “just react to an infestation, but will develop a comprehensive Integrated Pest Management (IPM) program that will consist of preventative measures such as identifying potential points of entry and ways to modify the facility to discourage entry, along with monitoring and early detection for proactive instead of reactive pest control.”

You want to be proud of every nook and cranny of your restaurant, not just your amazing pizza. Stay on top of pest presence in your place, or else you risk getting negative health inspections, offending and losing customers, and actually putting the health of your guests and employees at risk.

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

The post 7 Steps to Prevent Pests from Taking Over your Restaurant appeared first on Pizza Today.

Find practical solutions to address indoor air quality in pizzerias

As the COVID-19 pandemic gripped the country in 2020, Sean Chang noticed an everyday behavior practiced by millions of Americans – visiting a restaurant – suddenly deemed risky. For Chang, an associate professor at Florida International University’s Chaplin School of Hospitality & Tourism Management, the aggressively shifting consumer sentiment intrigued.

“Almost overnight, people became sensitive to something they didn’t think twice about before,” Chang says.

With a scholarly focus on investigating ways hospitality operations can add value to their products and services, Chang thought indoor air quality demanded a look.

In the April 2021 edition of the International Journal of Hospitality Management, a Chang-led study of open-kitchen restaurants with grilling and frying found these establishments were likely to cause respiratory health problems and elevate susceptibility to COVID-19. Chang and his co-authors suggested restaurants use air quality surveillance systems to monitor air quality and take preventative measures to keep restaurants safe and healthy.

“Indoor air quality has ramifications for the customer experience, employee health and the restaurant’s healthcare expenses,” says Chang, adding that today’s customers and employees are far more mindful of indoor air quality than ever before, which has elevated the issue with operators.

Indoor air quality and the pizzeria

Commercial cooking is known as the main source of harmful particulate matter pollution indoors, explains Bendegul Okumus, an associate professor at the University of Central Florida’s Rosen College of Hospitality Management and a research collaborator with Chang. Particulate matter is a mixture of airborne solid particles, which can include dirt, dust and flour, and liquid droplets. Exposure to particulate matter can cause short-term health effects, such as lung or eye irritation, sneezing or shortness of breath. It can also impact lung function and potentially worsen existing medical conditions like asthma and heart disease.

“Anyone who breathes the restaurant’s air can suffer acute or chronic health problems due to these particulate matter rates,” Okumus says, adding that some commercial cooking methods and ingredients generate more particulate emissions than trucks or factories.

For example, Okumus says the use of charbroilers and gas, rather than electric stoves, contribute to higher particulate matter levels. In addition, certain oils, including olive oil, produce higher emissions than others.

“Cooking methods, pans, cooking temperature and lack of ventilation are factors that increase particulate matter emission rates,” Okumus says of restaurant kitchens.

Toss in the use of cleaning products, moisture and a high customer and employee density and maintaining healthy indoor air quality in a restaurant becomes that much more challenging, says Tony Kolotov, an indoor air quality advocate with ATMO (formerly Atmotube), a San Francisco-based company specializing in air quality and environmental monitoring products.

In a pizzeria, Kolotov says good indoor air quality is characterized by clean, fresh air and the absence of dangerous air pollutants, such as particulate matter, volatile organic compounds (VOCs) and carbon dioxide.

Six practical solutions to address indoor air quality in pizzerias

Admittedly, pizzerias face a challenging dilemma here. After all, crafting tasty pizzas involves working with flour and oils while keeping a tidy restaurant demands the use of cleaning supplies.

While the American Society of Heating, Refrigerating and Air-Conditioning Engineers (ASHRAE) provides standards for ventilation and acceptable indoor air quality – Standard 62.1, for those interested – Kolotov says actual indoor air quality levels will depend on various factors, such as the size and type of establishment, the ventilation system and local weather conditions.

To be certain, though, all restaurants can take reasonable, simple measures to improve indoor air quality in their establishments.

1: Tend to HVAC with care.

Operators should have their HVAC and hood system inspected and serviced on an annual basis to ensure proper operation and adequate ventilation. In addition, operators should frequently change air filters, a simple move that will limit the amount of dust and debris circulating around the establishment.

“It is important to check the hood ventilation system regularly, as the hood system is the key to keeping the kitchen clean and preventing harmful particles from entering the eating area,” Okumus says.

These ongoing maintenance steps are especially important in newer or renovated buildings, Chang says, where municipal codes designed to promote energy efficiency have created tighter and tighter seals that can trap air inside without proper ventilation.

2: Install an indoor air monitoring system.

Running $200 to $500, an indoor air quality (IAQ) monitoring system does as its name suggests: it reports real-time levels of common pollutants, including particulate matter, VOCs, carbon dioxide, formaldehyde and carbon monoxide. Ideally, a monitor should be placed in restaurant areas where air quality is most critical, namely the kitchen and dining area.

Kolotov says continuous air quality monitoring “can help pinpoint high-risk areas, be it cooking activities that necessitate increased ventilation in the kitchen or dining areas with increased viral transmission risks.”

3: Clean often – and with the right products.

Regular cleaning of equipment and surfaces in the kitchen and dining room creates confidence in diners and employees, of course, but it also prevents dust and debris from building up and wiggling into the HVAC system. When cleaning, use VOC-free cleaning products to reduce chemical pollution.

4: Consider industrial-grade masks for kitchen staff.

A potentially controversial suggestion given the contentiousness of masking in post-pandemic society, Chang would nevertheless encourage kitchen staff to wear industrial-grade masks to protect themselves from air pollution.

In his research, Chang found air pollution levels in some restaurants exceeding those found in an auto paint shop. And yet, he says, whereas auto painters wear industrial-grade masks, such a practice does not exist in restaurants.

#5: When applicable, use natural ventilation.

While not always possible, opening doors and windows will help stimulate air circulation. Natural ventilation is not a cure-all, Chang reminds, but it can certainly help during specific times of year.

In addition, Kolotov says using air purifiers in the dining room can prove beneficial.

#6: Call in professional help.

To discover the right interventions for their pizzeria, owners might contact an experienced IAQ expert. These specialists can provide an evaluation of the restaurant and offer specific IAQ recommendations to improve the indoor air environment.

The post 6 Steps to Improve Your Restaurant’s Indoor Air Quality appeared first on Pizza Today.

Going Ghost

As the COVID-19 Pandemic shuttered dine in and off-premise sales soared, ghost and virtual kitchens gained ground. These operations exist solely for online delivery orders through websites, apps and third-party delivery platforms. Some marked them as the way of the future. During that time, Euromonitor estimated ghost kitchens could be a $1 trillion market globally by 2030.

The post-pandemic boom of indoor dining may have slowed the pace of the volume of ghost kitchen openings. You’re hearing less about the trend in restaurant news. Were ghost kitchens a fad or temporary solution to the pandemic? The short answer is no. The ghost model was increasing its frequency even before 2020. But the market forecast has changed and it’s growing at a sustaining pace. Though projections vary. The Global Cloud Kitchen Market is at $31.90 billion in 2022 and is anticipated to reach $117.89 billion by 2031, according to a new report from Astute Analytics. While ResearchandMarkets’s November 2022 release points to $58.13 billion in 2022 and is expected to grow to $89.5 billion in 2026.

We may have seen this trajectory before. Could ghost kitchens be following the fast-casual concepts rise? Fast-casual pizzerias came in red hot on the scene. The concepts that have perfected the segment and learned how to fit into the restaurant industry landscape are still thriving and growing. There have been business casualties along the way as the fast-casual pizza segment crossed the decade mark. Amidst the current turbulent restaurant climate, we have already seen some cautionary ghost and virtual kitchen failures, but success stories are abound too with models like CloudKitchens and Reef Kitchens.

Chuck E. Cheese may be the most well-known ghost kitchen case study in the pizzeria industry. The pizza and entertainment company was among the restaurant concepts hit the hardest by the pandemic’s indoor dining shutdown. Parent company CEC Entertainment Inc. launched the delivery-only virtual Pasqually’s Pizza & Wings in spring of 2020. Today the company website notes more than 450 ghost locations nationwide with online ordering available through its site and third-party delivery partners.

Ghost Ops

Ghost and virtual kitchens have their benefits. They come with lower start-up and operational costs, as well as typically lower labor cost through the use of automation technology. This provides established concepts the ability to gain a foothold in a new market and startups the chance to test concepts within given markets without the high overhead costs of a traditional brick and mortar. Just like any other restaurant businesses, they also have their drawbacks. Since ghosts are delivery only, they tend to carry high delivery service fees. Gaining marketing traction can also be a challenge, especially with customer loyalty. With multiple platforms delivering the product, there can be inconsistency with the customer experience.

To be successful in the ghost landscape, do your homework and get laser focused on the business planning just as you would a traditional restaurant. Let’s take a look at some ghost operation logistics if you are considering adding a ghost or virtual kitchen to your concepts.

First, there are three common forms of ghost operations. They are:

• Single Concept Delivery-Only Operation. These concepts are often referred to as ghost because there is no customer-facing component, often no signage, and orders go through third-party delivery services.
• Shared Kitchen. Think of this as a food production facility, often with several concepts operating in one kitchen or building. We’ve seen this model used in another form as joint commissary kitchens. They can also be referred to a virtual food halls.
• Virtual Kitchen. A virtual kitchen operates in an existing restaurant facility with a different brand that is delivery-only. This is the most common for established restaurants who want to enter the ghost market and test a different product or a certain menu product as a stand-alone business.

There are several things you should know before you dive into starting up a ghost kitchen. Here are just some the logistics you’ll need to nail down to succeed as a ghost operation.

Select a menu that can thrive in a delivery-only format. When deciding on a menu, selecting items that hold and delivery well. You also may want to focus only high margin items.

Know your market. Customer insights are vital. Do the market research and find the right customer demographic for the new ghost brand.

Location. Location. Location. Even though it’s a ghost operator, location is important to being in the right delivery zone for the customers you want to attract. Whether you are setting it up in a shared environment or in an existing restaurant, evaluate if the location is optimal for the specific products you want sell in the ghost environment.

Obtain all proper permits, licenses and follow all health and safety requirements. This is no different than your current restaurant. You must contact local and state entities to operate a ghost kitchen. Processes and rules vary by states and localities.

Make the right delivery decisions for you. Some operations have their own delivery program and others use third-party or both. A majority select to only delivery through third-party delivery platforms. Research and find the right delivery partners for your business.

Focus on your labor estimates. What is it going to take to staff your ghost operation efficiently and effectively? For those considering a virtual concept in an existing restaurant, ydon’t simply tack the ghost operation onto your existing team. Run the numbers and staff it properly. 

Factor in supply chain and inventory. While a single-unit ghost kitchen may not have to worry about inventory as much, shared kitchens and virtual concepts have to consider how much product can be ordered and stored. This can directly impact your bottom line with supplier bulk pricing.

Denise Greer is the Executive Editor of Pizza Today.

The post A Look at Ghost Kitchen Operations and Setup appeared first on Pizza Today.

Hobart encourages visitors to stop by booth 1113 to see the exciting 2023 mixer design and enter for a chance to win. The mixer will be unveiled on the first day of the expo.

The Hobart Legacy+® HL662 pizza dough mixer will be custom designed specifically for Pizza Expo 2023 Giveaway.

Hobart designed its Legacy+ HL662 pizza mixer to meet the needs of even the most demanding operations and to improve productivity. This maximum heavy-duty 60-quart machine offers as much as 30% more mixing capacity in the same size bowl, depending on the application — so pizza restaurants can do more.

The Hobart-exclusive PLUS System is behind the power provided by the Legacy+ HL662 mixer and makes it possible to handle the toughest applications. VFDadvantage delivers precise motor control and exceptional power to ensure consistent mixing and high quality, as well as high production. Maximum capacity overheat protection includes extreme-duty wiring and connections to manage the mixer’s power, while a reinforced planetary shaft drives more power into the bowl for greater output. Combined, these technologies improve mixing performance and reduce downtime.

Those interested in entering the giveaway can obtain and submit a completed sweepstakes entry card at the Hobart booth beginning at 10 a.m. PST on Tuesday, March 28. Entry cards will also be included in the gift bags attendees receive when entering the show. Only one entry per attendee is allowed, and cards must be submitted by 11 a.m. PST on Thursday, March 30, to be valid to enter.

Hobart will randomly select a winner from entries at the International Pizza Challenge Area on Thursday, March 30, at approximately 12:30 p.m. PST. The selected attendee must be present to win.

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.

The post Hobart To Host Custom-Designed Mixer Giveaway at the International Pizza Expo 2023 appeared first on Pizza Today.

(Green Bay, WI) – Chicago-based Caputo® Cheese earned top honors at the biennial U.S. Championship Cheese Contest®. The most recent awards continue the company’s heritage of award-winning fresh mozzarella cheeses.

Caputo’s Fresh Mozzarella Mini Nodini earned 1^st Place in the category.  The company’s Burratini placed second within the Burrata category and Caputo’s Burrata was among the top finishers within the category overall.  “The recognition as either Best of Class or as one of the top finishers in this year’s competition is a great honor,” says Natale Caputo, a second-generation leader of the cheese company.

“Our commitment to quality cheeses is apparent in awards we’ve earned since entering U.S. and world cheese competitions over the past five years,” say Natale Caputo, a second-generation leader of the cheese company.

Since 2018, Caputo Cheese has earned 17 awards in various national and international competitions.

“Our most recent wins at the U.S. Championship Cheese Contest proves that our commitment grows stronger each year,” says Natale. “I want to thank everyone in our industry for their commitment and to the Wisconsin Cheese Makers Association in particular.  We look forward to more award-winning entries by our company in 2024.”

A glimpse inside the judging during this year’s competition. (Courtesy U.S. Championship Cheese Contest)

Brett Piccioni is General Manager at Caputo Cheese. “Fresh mozzarella and hard Italian cheese are our passion,” says Brett. “Our entire development and production team is dedicated to finding perfection in the quality of our cheese and in providing our customers with the best service in the business of cheese.”

Caputo Cheese serves the foodservice, food processing, and retail industry with a variety of cheeses from bulk, to portion control packaging formats.

The U.S. Championship Cheese Contest is the nation’s premier technical cheese, butter, and yogurt competition. This year, entries came from 35 states with a total of 2,249 entries. The contest is hosted by the Wisconsin Cheese Makers Association biennially since 1981. Entries are evaluated by a team of skilled technical judges from across the nation.

Since 1978, the Caputo family has crafted some of the world’s finest cheese. Their award-winning products possess the quality, flavor, and consistency that only high standards and family pride can produce. Learn more about Caputo Cheese award-winning quality at CaputoCheese.com.

The post Caputo’s Fresh Mozzarella Mini Nodini earns Best in Class at U.S. Competition appeared first on Pizza Today.

A Q&A with Kenneth MacFawn, co-owner, Rad Pies, Williamsport, Maryland

Concept:

Rad Pies is a punk rock pizza shop that pushes the limits of pizza everyday. We have a super positive working environment with a goal of making sure our customers receive the best food possible every time they visit us. 

Pizza Style:

Rad Pies’ radical pizzas are two very different styles: Detroit pan and a more traditional, Neo-Neapolitan pie. Let’s start off with Detroit. It’s incredibly light, airy and crispy. The reason? The dough. It’s a 100% hydrated dough made out of a high-gluten, 00 flour. The yeast is extremely minimal and once it goes through its 24 hours of fermentation at room temp, it’s ready to par bake. Our Detroits are 8×10 inches. Now, onto the Neo-Neopolitan pies. These are using the same flour as above, but the fermentation and hydration are much different. These 62% hydration doughs go through a minimum of 48 hours of cold fermentation. However, most of the time, it’s more like 72-96 hours. These are all 12” whole pies. We like to push the limit of pizza. There’s no topping that is off limit. We encourage our staff to be creative and constantly push for new, innovative pies.

What’s the biggest challenge you are facing in the business right now and how are you addressing it?

Labor. It’s an interesting time because of course there’s a labor shortage right now, but at the same time, there’s a lot of new equipment and technology such as conveyor ovens, dough dividers and ballers and even POS systems with kiosks. Everyone in our industry has an opportunity to reinvent our processes by utilizing these new advancements. For us, it’s allowed us to have consistency and efficiency in products and processes, which gives us the ability to invest more in our employees providing quality hours and wages.

How have you been able to capitalize on IPC wins in your market?

When we returned from Vegas, demand was so high, we ran out of pizza dough at both locations for a month. We’ve also been able to hire top talent and are currently in the process of opening our 2nd Rad Pies location and building out a custom food trailer. We will be doing pop-ups and catering, allowing us to introduce Rad Pies to more people in our state and beyond.

In Vegas we also won some other awards; 3rd place in sandwich, 11th in pan, and we also won the whole Northeast in non-traditional round pizza (beating everyone in NYC, yeah that’s right!). Our whole menu has taken off, especially our sandwiches, served on our house made baguettes.

What has been key for you to perform well at the International Pizza Challenge?

Constantly checking the market. Too often you can get stuck in your same four walls and not see for yourself what everyone else is doing. For us it is necessary to meet and try as much pizza as possible.  That definitely helped us gain confidence in the product we are putting out.

We like your style. Tell us about your branding.

We are looking for something a little more punk rock, and edgy.  We grew up in the 80’s and have always liked the freedom and nonsense of that era. We also try to be as ridiculous as possible at all times while also maintaining the highest work ethic and standards for our food.

The post Conversation: Kenneth MacFawn, Rad Pies, Williamsport, Maryland appeared first on Pizza Today.

LloydPans Flatbread Pans serve a multitude of purposes, and they are similar to pizza in that almost anything goes. There is an unending array of foodservice items that can be baked on LloydPans Flatbread Pans in multiple configurations. From traditional flatbread pizzas to flatbread desserts to pita bread and plant-based creations — you name it, flatbread satisfies the course.

Each of LloydPans Flatbread Pans features our proprietary PRE SEASONED TUFF-KOTE finish, a stick-resistant, water-based non-toxic finish that will never wear off.

Flatbread Pan

• 5×15 inch, 0.5-inch deep
• Folded, angled rim for strength

Perforated Flatbread Pan

• 5×15 inch, 0.5-inch deep
• Folded, angled rim for strength
• Perforated for increased airflow

Rounded Corner Hex Pan

• 7×18 inch
• Raised beaded edge for strength
• Hex perforation for maximum airflow

Need a specialty Flatbread Pan? LloydPans also offers Perforated QDF40 and Hearth Bake for Artisan-Style Crusts. Visit our Flatbread Pans page for additional product specifications.

LloydPans, a U.S. manufacturer of commercial pizza pans and tools, bakeware, cookware and foodservice equipment, is located in Spokane Valley, Washington. In addition to an extensive line of standard products, LloydPans also offers custom solutions for just about anything their customers need. LloydPans’ products are sold online at www.lloydpans.com and through distributors.

LloydPans

800-748-6251

www.lloydpans.com

sales@lloydpans.com

The post Flatbread Pans: The perfect versatile pan appeared first on Pizza Today.

Winner Winner Chicken Dinner

Hot Tips on Serving Chicken in a Restaurant

Chicken sandwiches are not the only poultry centered menu item soaring in popularity these days. And even though chicken has long had a presence on pizzeria menus, there has been a renewed love of chicken on pizza.

With chicken prices at an all-time high, you might be tempted to take it off your menu altogether, but remember this: consumers are well aware of what it costs to buy groceries, including chicken. To make this decision, it is important to understand the mindset and behavior of your customer base. In my experience, people are still spending money, and a lot of it. They are not shying away from $68 pizzas, but what they expect in return is quality and value.

A good quality chicken breast speaks for itself and means that you can expect your guests to pay a fair price. Conversely, tough, gristly or dry chicken is a poor argument for rising menu prices.

What you must ask yourself is, is it more offensive to your guests for you to charge appropriately for grilled chicken, or take it off the menu altogether? When I engineered our latest menu, I found that a pizza with the least amount of protein on it (chicken) carried the highest COGS. I seriously considered taking it off the menu, but instead, I increased the price, and it is now one of my best selling 10-inch pizzas.

I also discovered that most of the 20-inch pizzas I was selling were one topping, BYOs — rarely specialty pies, and never chicken on its own. This meant that the bulk of the specialty pies featuring chicken were 10 inches and carried a much better profit margin than 20-inch pies. This prompted the decision to only offer our specialty pies as a 10-inch. If a guest would like to build their own 20-inch specialty pizza, they certainly can, but at the build your own price. This more than adequately meets my target margin when chicken and other expensive proteins are chosen.

All chicken breasts are not created equal, therefore even in the face of supply chain issues, consistency is key! While less expensive — lower-quality chicken breast may seem like a good deal on its face, you may find more “funny business,” which requires more trimming and yields less usable product. Lower-quality chicken breasts can also be injected with saltwater to make them appear larger but tend to shrink considerably when cooked and can be dry and tough. Using higher quality, larger chicken breasts, even if you are not serving them as an entree, will cook more evenly and will be juicier than smaller breasts. A larger breast can stand up to the process of being reheated on a pizza which opens the opportunity for cross utilization on sauté, pantry and dough products. Using a better-quality chicken breast may be a little more expensive, however fewer operators are using them, which may help with availability. I also never allow unapproved substitutions of my key items including chicken. Although I have an approved substitution just in case we run into an issue, I still want the heads up from my broad liner that we will have to make the temporary change.

Quality assurance is important in all things. Our line cooks are encouraged, if not required, to taste everything they prepare, and this goes double for chicken. There is a phenomenon in the chicken business called “woody breast”. It is an unforgettable texture that is created by the mass production of chickens, and it can spoil your appetite. While it can happen with any chicken breast it is less common with higher-quality chicken.

When I am thinking about adding chicken to a pizza, I want the chicken to stand out. Chicken in and of itself does not taste like much. It is really the spices that you prepare it with that shines through. For me, quality and flavor profile are more important than the convenience of a precooked and diced chicken breast. Therefore, I use IQF chicken breasts seasoned with a dry rub then grilled for use in salads and pasta dishes. I minimize waste by then taking the unused grilled chicken from the previous shift to use on the pizza line.

I do not recommend using raw chicken anywhere on the pizza line. The opportunity for cross contamination is too risky and won’t really add anything to the finished product.

Another way to reduce your cost on a pizza featuring chicken is to combine it with other lower cost ingredients that pack a lot of flavor. For example, you could use a white sauce or even cream cheese as your base, add grilled chicken, fresh sliced jalapeños, red onion, fresh diced mango and cilantro. None of those ingredients are terribly high in cost and it makes for an interesting specialty pie. Think about what goes well with chicken. One of my favorite pies was a pesto pinwheel pie made with high-quality olive oil, provolone, grilled chicken, pesto and roasted red pepper. The big flavors of the other ingredients are a nice compliment to the grilled chicken, requiring less of the expensive protein.

Because chicken is rather neutral in flavor, it can be paired with a multitude of unique flavors and sauces. At Wholly Stromboli the newest star on our summer menu is “The Queens Hot Honey”, featuring a cream cheese base, Italian hot sauce, provolone cheese, grilled chicken, sweet picante peppers, drizzled with our house made hot honey, and finished with fresh basil. It is a favorite with team members and guests alike – so don’t be a chicken! Give chicken a crack on your next menu!

Try the 10-inch Queens Hot Honey with two ounces cream cheese sauce or your favorite white sauce, Italian hot sauce that is pinwheeled over the cream cheese, four slices Provolone cheese, four-ounce scoop diced grilled chicken, two-ounce scoop sweet picante peppers, hot honey drizzled before and after the bake (we make our hot honey in house.) and finished with fresh basil.

MELISSA RICKMAN is co-founder of Wholly Stromboli in Fort Lupton, Colorado, and member of the World Pizza Champions.

The post How to source and prepare chicken for your Restaurant appeared first on Pizza Today.

Online ordering has grown exponentially in recent years, accelerated by the smart phone revolution that placed a high-powered computer in everyone’s pocket.

Other contributing factors include peer-to-peer delivery like Uber Eats and Grubhub; a global pandemic that shut down indoor dining and encouraged contactless transactions; and a post-crisis recovery characterized by a labor shortage and higher wages. Notably, online ordering jumped by 3,868 percent in large suburbs from February to April 2020, according to data from Upserve, a leading restaurant management platform.

In fact, the long-term culture of delivery and carryout that characterizes the pizza industry makes pizzerias among the best candidates to benefit from online ordering. It’s safe to say that online ordering plays a bigger role than ever in the success of pizza operations.

However, even though online ordering and delivery have grown 300 percent faster than dine-in traffic from 2014-2020 (according to Upserve), many pizzerias are either not using online ordering or not taking full advantage of their existing systems.

Here’s some information on why pizzeria operators will benefit from online ordering; how to choose the right system; and how to get the most out of your new or existing online ordering system.

Benefits of an Online Ordering System

The pizza arena is crowded and competitive, and every operator needs to maximize revenue while attracting customers with convenience, quality and service. Customers are now used to controlling the transaction, and online ordering fulfills this expectation. Many customers assume they can order online, and may go elsewhere if they can’t.

Restaurants are facing staffing challenges, and online ordering allows staff to focus on other tasks such as building pies or serving in-person customers. A constantly ringing phone disturbs guests and interrupts workers’ continuity, plus the loud environment on either side of the phone line can make it hard to hear and record an order accurately.

At its best, online ordering saves labor while being simple, seamless and accurate.

“With the addition of kiosks in-store, operators can have as much as 50 to 90 percent of their orders placed without human interaction, between web order services and kiosk services in-store,” according to Freida. This reduces staffing crunches by taking employees off of order-taking duty so they can perform higher-value tasks. Plus, you’ll never lose a customer to a busy signal.

Automated upsell suggestions can increase your per-ticket revenue. “The site or app can upsell to the customer: hey, do you want breadsticks or do you want a drink?” says Figueroa. These pop ups can increase sales.

“For our users, average online orders are between 7-24 percent higher in total than over the phone or in-store,” says Tim Freida, VP of Sales at Microworks, which makes Prism POS. “Some locations reach as high as 30-40 percent higher average tickets placed via online ordering, depending upon their market demographics.”

Freida describes a content-sensitive upsell feature that offers a sequence of offers that are predicated on the initial order. For example, the customer sees a different suggestion if they order a pizza versus a sandwich.

Importantly, this technology appeals to younger, tech-savvy, digitally dedicated customers who value convenience and reliability.

Choosing your Online Ordering System

There’s a wealth of online ordering platforms, including ones that may be powered by or compatible with your existing point of sale (POS) system. The number of options, features and value propositions is extensive, so operators need to consider their priorities and examine their range of choices.

Freida urges that operators “should be looking for a point of sale system and service that was designed specifically for the pizza industry.” Talk to your colleagues in the pizza business, and pull up their websites to check out their online ordering.

Compare the huge range of available features, such as an included website, loyalty programs, databases of customers and analytics. For example, Figueroa says his company is a Google Food Ordering Partner, so a blue “order online” button appears on their clients’ Google My Business listing. Freida’s product allows them to add Google Tag Manager, which enables users to access Google Analytics.

Any tool must work equally well on a phone, laptop or tablet, so make sure it is responsive.

“A responsive website design will automatically resize based on the screen resolution of the device you are using. It will increase for a desktop computer and decrease for a smaller mobile device,” says Freida. “This is very important as it lessens the need for a brand-specific app. A pizza store can have one website that works on all devices without the added cost of developing a brand-specific app.”

Compare their pricing structures, whether it’s based on a monthly fee or calculated per transaction. Figueroa says his company’s lowest tier product is free, charging only credit card processing fees.

Most pizzerias want “white label” branding, which means that their brand and logo are featured, not the online ordering company. You’ve worked hard to establish your brand, and your customers need to feel confident that they’re ordering from a familiar place.

Other factors to consider include:

• Find out what kind of customer service, coaching and troubleshooting you can expect from your vendor.
• Pizza consumers expect custom ordering, so your tool needs to be able to accommodate special requests such as half-pepperoni-half-sausage or extra sauce.
• Some tools include images on the menu, which tends to increase sales.
• Find out what kind of analytics are available and how you can use them to know your customers better and ramp up receipts.

Ultimately it has to function well enough to win over both your customers and your team members by serving both parties better.

Get the Most from your Online Ordering System

“Promoting your online ordering service is paramount,” says Freida. “The more business that goes through the web order portal with the higher average ticket obviously affects your profit while decreasing your labor.”

Publicize the ease and simplicity of placing online orders in every possible channel, including on menus, table tents, pizza boxes, window stickers, and social media. “We want to make sure that our clients add the order link to their Facebook, to any type of social media,” says Figueroa.

Some customers may resist your new-fangled technology. One way to train your old-school customers away from phone ordering is to send calls to a recorded message that clearly explains where and how to order. Implement a system that offers clear benefits, such as images of the products, ease of check out, loyalty programs, and the ability to save and re-order a pizza or entire ticket.

Get to know your dashboard, and get assistance as needed from your provider to master your system. Seek out feedback from both staff and customers to improve the system and iron out any wrinkles.

Thriving in the competitive pizza industry requires keeping up with 21st century technology. Online ordering can be part of your strategy to be a lean, profitable pizzeria.

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

The post Online Ordering Cuts Labor Costs and Increases Sales appeared first on Pizza Today.

Our electric food delivery bags are made with a patented heating technology that takes only 4-5 minutes to reach the optimal heating temperature of 180 degrees Fahrenheit, keeping your food hot for 45 minutes, like it’s right out of the oven! Each bag has a special pocket for the heating element, keeping it secure inside the bag during delivery.

Easy to Use
After the food is prepared, out of the oven, and boxed, insert the boxes into the delivery bag, close the bag, and disconnect for delivery. The combination of the heating element and thermal qualities of the bag will ensure your food stays hot and fresh. All our products are proudly made in the USA and come with a 2-year manufacturer’s warranty.

Founded in 2003 in Cleveland, Ohio, RediHEAT, Inc. is focused on developing the highest quality heated delivery solutions for restaurants and catering companies. Whether you are delivering one meal or many, you can count on RediHEAT to meet your high standards. Learn more: www.rediheat.com.

The post Deliver a Wide Variety of Products Fresh and Hot in the Heated Cube Delivery Bag. appeared first on Pizza Today.

Let’s have the biggest Pizza Expo ever! We’re expecting more than 9,000 pizzeria owners and operators to converge on the West Hall of the Las Vegas Convention Center on March 28-30. With so much packed into the week, we’re here to get you ready. Let’s break it down by Pizza Expo happenings.

Exhibit Hall

If this is your first Pizza Expo, the Exhibit Hall is the place to shop, learn about products and even taste or test drive products. The show floor is larger than eight football fields with more than 400 pizza-specific manufacturers and suppliers. The exhibit hall is open Tuesday and Wednesday from 10 a.m. to 4:30 p.m. and Thursday from 10 a.m. to 3 p.m.

“Walking the show floor will lead you through some of the restaurant industry’s hottest trends and leading innovations,” Group Show Director Bill Oakley says. “This is the marketplace where the next big industry ideas will be born.”

Insider’s Tip: The show floor is huge. Don’t wait until you hit the show floor to figure out what companies you are most interested in. Review the Exhibitor Floor Plan to create your strategy.

Competitions

The World Pizza Games, International Pizza Challenge and the International Italian Sandwich Competition are back to crown world champions.

Head over to the World Pizza Games stage on the show floor Tuesday and Wednesday to watch feats of pizza athleticism as pizza makers show off their skills in Freestyle Acrobatic Dough Tossing, Fastest Dough, Largest Dough Stretch, Fastest Pizza Box Folding, Pizza Triathlon and the new Tandem Team Competition. Don’t miss the Freestyle Acrobatic Finals at the Block Party on Wednesday evening.

The next Pizza Maker of the Year will be crowned at the International Pizza Challenge Area on the show floor. Pizza makers will compete in four divisions: Traditional, Non-Traditional, Pan and Neapolitan/STG. The winners of each division will face off against each other in a mystery-ingredient bake-off to determine who will be named the 2023 Pizza Maker of the Year.

New this year is the California Milk Advisory Board (CMAB) California-Style Pizza Making Competition featuring competitors from Mexico and Southeast Asia.

Insider’s Tip: The competition area isn’t just a spectator sport. Competitors make a pizza for the crowd. Watch for new pies to become available after judging.

Seminars and Demonstrations

First, there is still space available in some of the School of Pizzeria Management workshops. These are extensive, fee-based courses taking place Sunday and Monday. Pressing topics include Restaurant Business Essentials, Hiring and Retaining Staff, The Million Dollar Pizzeria, Operating on a Shoestring Budget and more.

“These courses are just so in depth,” Content Director Jeremy White says. “It’s difficult to convey to breadth of knowledge acquired in these classes to someone who has never been to one. We have truly successful, expert pizza and restaurant people who drill down to the core of issues and lay out, in great detail, how attendees can follow proven steps and guidelines to achieve business success. These courses are absolutely phenomenal.”

Beginning Monday at 12:30 p.m. through Wednesday at 5 p.m., we have a packed schedule of seminars and demonstrations led by industry thought leaders. “The seminar lineup has a diverse group of pizza entrepreneurs who are on the front lines daily fighting the good fight,” White says. “They are right there in the trenches operating their pizzerias just like our attendees are. Our speakers have all figured out some ‘secret sauce’ in their own right and have risen to levels of success each and every one of our attendees aspire to reaching. The information presented in our educational lineup is so valuable to the attendees. From marketing to food demos and everything in between, we’ve got you covered. Sales, operating with limited resources, the labor issues pizzeria owners are still fighting, diversification, selling your pizzeria for top dollar, using video in today’s environment … there are just so many that come to mind immediately. Our seminar program is robust. There’s something for everyone.”

Insider’s Tip: Divide and conquer. Assign team members you bring with you different educational sessions to attend and report back on the seminar.

Special Events

Benson Tsai, CEO, Stellar Pizza, Los Angeles California

Let us give you the skinny on a few of the key special events happening at the show.

• Keynotes. Don’t sleep in on Tuesday and Wednesday. The keynote speakers are worth getting up early and getting the keynotes at 8:15 a.m. “Our keynotes are absolutely incredible this year,” White says. “First, you’ve got Tony Gemignani opening things up. Tony needs no introduction. He’s the Michael Jordan of the pizza industry. He’s going to bring enthusiasm, great storytelling and just so much knowledge and inspiration to the show. If I had a dime for every pizzeria owner Tony has helped or influenced over the years I’d be flying to Pizza Expo on my own private Jet.

“Then there’s Benson Tsai of Stellar Pizza. He’s ushering in an entirely new, different and futuristic way of doing business, and it’s going to be very interesting for Pizza Expo attendees to get a glimpse of what he’s been up to. Both of these keynotes are truly can’t-miss events.”

• The Block Party. This is the industry’s place to be on Wednesday evening. And this year, it will take place on the show floor. There’s food, drinks, music, games, contests and the World Pizza Games Dough Acrobatic Finals.

Insider’s Tip: The Block Party will be packed. Find your spot to watch the Dough Acrobatic Finals before the Games start.

Bonus

“Attendees will have the opportunity to attend two food-related trade shows in the same exhibit hall, as well as have a special discounted rate to attend the Bar & Restaurant Show,” Oakley says. “Your badge will allow you entry into International Pizza Expo, SIAL America and International Artisan Bakery Expo.” Now in its second year, SIAL America is one of the most comprehensive B2B food and beverage events in the U.S.

Two More Ways to Get You Ready

Pizza Expo will have something for everyone. As we countdown to Pizza Expo 2023, do these two things to get you ready for the show:

• Download the Pizza Expo App that will be available later this month. Go to PizzaExpo.com to get the direct link to this year’s app. It’s the best way to plan your expo experience.

• Watch The Update Show. Denise and Josh will be back to share more show details each week leading up to Pizza Expo 2023. You can catch the episodes at PizzaToday.com/videos or on social @PizzaToday.

See you in Las Vegas!

The post Pizza Expo 2023 Preview: Going for the Record appeared first on Pizza Today.

There are many unique terms used in the business world. It seems to me that many of these terms are jargon. ‘Jargon’ is defined as “special words or expressions that are used by a particular profession or group and are difficult for others to understand”. Case-in-point: Value Proposition. The term Value Proposition was born in 1988 by a group of consultants. The concept already existed, but I believe they created this new term so they could charge more for their services. They took an existing concept and changed the name, so they had something ‘new’ to sell. I prefer the old name, Elevator Speech. Both terms are equally descriptive, but the term Elevator Speech implies a sense of urgency; your audience is about to leave so you must grab their attention quickly.

Your Value Proposition is simply your Elevator Speech.

You and I get on an elevator. We push the buttons for our floors, and then stare straight forward until our floor comes up, then we depart. How long does this take? About a minute. Instead of staring straight ahead, what if you turned to me and before we arrived at my floor, you told me what your business does. What product or service do you offer to your customers? How is your product or service different from all the other businesses that also offer similar products or services? What is the value for the customer?  Why should they choose you over these other businesses? Tell me all that before the ‘ding!’ and the doors open because I must go. Otherwise, you and I are holding up the elevator and that is bad form. You’ve got less than a minute to tell me all that. Choose your words wisely, it is your only chance.

That’s why it is called an Elevator Speech.

There are some masters in the pizza business who have reduced the Elevator Speech from one minute down to mere seconds. Nothing wrong with that. Consultants call this shortened version a ‘Unique Selling Proposition”. I call this the one-floor version of the Elevator Speech.

Three of the most impressive one-floor Elevator Speeches in the Pizza business are these:

‘Pizza, Pizza’

‘Better Ingredients, Better Pizza’

‘30 Minutes or Free’

These brilliant Elevator Speeches take less time than the doors of the elevator closing to begin your 30 second trip to your floor. They grab attention, and if you can’t immediately figure out what they mean, they can be explained during the ride. Little Caesar’s ‘Pizza, Pizza’ meant that you got two pizzas for the same price that other pizzerias charged for one pizza. Papa John’s ‘Better Ingredients, Better Pizza’ meant that they had a better-quality pizza than similarly priced pizzas. Domino’s ‘30 Minutes or Free’ meant that your pizza would be delivered to your door within
30 minutes of the time you ordered it, or your pizza would be free of charge.

An Elevator Speech should grab attention and be memorable. It is not supposed to close the sale, just be something the listener can understand and consider. There is an expression in the public speaking business, “Be short and be seated”, which applies here. The longest Elevator Speech should be two sentences.

Your turn. What is your Elevator Speech? The two vital elements of an Elevator Speech for your pizzeria are value and differentiation. Michael Skok’s article in Forbes magazine “Four Steps To Building A Compelling Value Proposition” perfectly describes the best way to start. Answer these five questions:

1. What product or service do you offer?
2. Who is your target customer?
3. What problem does your product or service solve for the customer?
4. How does your product or service benefit the customer?
5. What differentiates you from competitors?

Let’s test some answers:

1. Pizza
2. Anyone who is hungry
3. We deliver so you don’t have to leave your couch
4. You don’t have to cook
5. We have the best pizza in town

What do you think? Is this compelling? Does it grab your attention and is it memorable? Does it offer value? Does it differentiate you from your competitors? Of course not! Yet these answers are what many pizzerias use to try to sell their products and services. Let’s test some alternative answers:

1. Original Detroit-style pizza
2. If you haven’t experienced a true Detroit-style pizza, you haven’t lived life to the fullest
3. You can’t get a true Detroit-style anywhere else unless you travel to Detroit
4. We offer a large Detroit Special for $19.99 that is TWICE the weight of a regular pizza.
5. Instead of throwing away the pizza crust, you will enjoy eating the crust as much as the rest of the pizza. You’ll want to eat it backwards!

Is your mouth watering yet? Wasn’t that fun? Putting your work, your goals and your passion into words so that others can experience them is the most important part of building your dream. Now all we must do is reduce these five sentences to two sentences to create our Elevator Speech.

“Authentic Detroit-style pizza you’ll want to eat crust-first. Get a Large
Detroit Special for only $19.99.”

This is an example, not an actual pizzeria. But if Shawn Randazzo had ever moved to California, I bet he would have crushed it. RIP Shawn; we love you.

If your Elevator Speech includes price, then you are at risk of falling to our market’s greatest current threat: inflation. While price can certainly always demonstrate value for your customer, including it in your Elevator Speech can be dangerous. Our imaginary pizzeria (and your pizzeria) may fare better by demonstrating value in other ways. Let us test that by changing our Elevator Speech:

“Authentic Detroit-style pizza you’ll want to eat crust-first. 5 pounds of deliciousness.”

This provides the two vital elements of Value and Differentiation for the customer yet insulates the Elevator Speech from the threat of inflation.

Now it’s your turn. Next time we meet on the elevator at the International Pizza Expo, I want to hear YOUR Elevator Speech!

DAN COLLIER is the founder of Pizza Man Dan’s in California and a speaker at International Pizza Expo.

The post Value Proposition: Elevate Your Elevator Speech appeared first on Pizza Today.

Quik-Disks, our second- and third-best sellers of the year (12-inch and 14-inch, respectively), ensure maximum crispness and are designed for various styles of ovens and baking styles. Quik-Disks are particularly beloved in the C-store category, which boomed in 2022.

LloydPans is a proud pizza pan provider for all top five U.S-based C-stores — 7-Eleven, Alimentation Couche-Tard, Speedway, Casey’s and EG America, amounting to over 24,400 locations. “Speed of service to time-starved consumers who want to get in and out of the store quickly” is a business model that fits perfectly with the “quickness” of the Quik-Disk, the Hex Quik-Disk and the Rectangle Quik-Disk.

Specifications of Quik-Disks:

• Hard coat anodized 18-gauge (.040″) aluminum
• No seasoning required and ready to go out of the box
• Permanent finish will not chip, bake, flake, or peel off
• Durable: outlasts and outperforms pizza screens
• Folded flat rim for added strength and easier removal with peels
• 40% airflow to 60% surface ratio

LloydPans, a U.S. manufacturer of commercial pizza pans and tools, bakeware, cookware and foodservice equipment, is located in Spokane Valley, Washington. In addition to an extensive line of standard products, LloydPans also offers custom solutions for just about anything their customers need. LloydPans’ products are sold online at www.lloydpans.com and through distributors.

LloydPans

800-748-6251

www.lloydpans.com

sales@lloydpans.com

The post Quik-Disks: The Superior Alternative to Mesh Screens appeared first on Pizza Today.

The manual swing away design is easy to load and unload dough from the press. The DMS-18 features a single heated upper platen. The DMS-2-18 is a dual-heat dough press. These versatile presses can be used for pressing either pizza or tortilla dough. For best results, we recommend initial grill off of tortillas on dual-heated press and finish on a doughXpress^® Tortilla Warmer.

The heated platens aid in dough flow, pressing sticky dough, and helps activate yeast for faster proofing if desired. The single heat on the DMS-18 helps keep the dough from shrinking and prevents it from sticking. The dual heat, DMS-2-18, speeds up production, enables pressing thinker products, and is capable of par-bake pizza crusts. Speeding up production and improving your finished product. Pressed dough keeps air in the crust vs. sheeted dough where the air is forced out of the crust.

The variable thickness control makes it possible to achieve the desired thickness and ensures a consistent product at the same time. Pressed dough is consistent in thickness and size vs. hand tossed where the thickness and size can be inconsistent. The DMS Series is capable of flattening dough balls into pizzas up to 18” in diameter.

doughXpress® is a leading manufacturer of Food Processing Equipment for the food service industry and restaurants. doughXpress® has earned a reputation as a high-quality, top-performing line of dough presses for pizza and tortilla dough production and continue to offer new solutions from dough sheeters, mixers, dough dividers & rounders, toasters, bread slicers, grills, ovens and more! Check out our full line of products on our website and download our product catalog.

Our products are top-of-the-line but are also priced for value in today’s market. doughXpress® equipment is used around the world in pizzerias, convenient stores, club stores, sports complexes, Mexican restaurants, theaters, supermarkets, commissaries, food festivals and fairs, and family restaurants.

doughXpress®, a division of HIX® Corporation, located in Pittsburg, KS has been manufacturing the highest quality restaurant equipment for kitchens all over the world since 2002. Call us at 800-835-0606 or contact us sales@doughxpress.com Check out our full product line on our website doughxpress.com or look for us at the International Pizza Expo.

*Interchangeable lower platens coming soon.

The post doughXpress DMS Series Dough/Pizza Presses appeared first on Pizza Today.

The industry leader in pizza doughs and crusts, Rich Products adds another trend-forward option to its expansive menu for restaurant operators: the Gluten-Free Parbaked Detroit Style Pizza Crust.  This new 9”x7” premium personal-sized crust satisfies the growing consumer demands for gluten-free and Detroit style pizzas. Like other parbaked pizza crusts from Rich’s, the Gluten Free Detroit Style Crust offers operators the flexibility and ease of a freezer-to-oven format that bakes up reliably and consistently every time with minimal skill required.

Detroit style pizza, ranked the 4th most popular menu item on Grub Hub’s Dining Trends in 2021, turns the pizza eating experience upside down. The thick crust is first loaded with toppings, then a layer of cheese, with the sauce added last. The result is a unique pie that bakes up with perfectly crispy, caramelized cheese around the edges. Detroit pizza is designed to offer a crusty edge for convenient eating. Parbaked and ready to top, Rich’s Gluten Free Detroit Style Pizza Crust satisfies customers looking for a gluten-free, flavorful option with a crisp outside bite and airy center. Operators can top this versatile, personal-sized crust in a variety of custom ways.

“Rich’s truly has a pizza crust option for every consumer at the table,” says Alyssa Barrett, customer marketing manager, Rich Products. “The new Gluten Free Parbaked Detroit Style Pizza Crust is the ideal solution for Pizza Shops, QSRs, and fast casual restaurants. It’s a delicious crust that’s not only labor-friendly, but also uniquely meets the exploding demand for this regional pizza style and the growing requests for gluten-free alternatives.”

Three out of four consumers consider gluten-free products beneficial for everyone, not just those with a gluten allergy, intolerance, or sensitivity.¹ Certified Gluten Free, the great-tasting Rich’s Detroit Style Pizza Crust sets itself apart with its soft inside texture and crispy outside. It’s rated “Superior Clean Label,” with no artificial colors, flavors or sweeteners, no high fructose corn syrup, and no hydrogenated oils. It omits more than 70 sensitive ingredients such as bleached flour, MSG and added sulfites. The crusts are each 9 ounces, and come 20 per case, with a shelf life of 240 days frozen or 7 days refrigerated. Simply remove from the freezer, top, bake, and serve.

Through acquisitions and line expansions, Rich’s offers a wide, varied portfolio of high quality crusts in classic and trending formats that can meet every operator’s needs.

For over 40 years, Rich’s has developed innovative pizza solutions that deliciously balance the demands of consumers with the needs of operators. The company offers the most diverse and flexible portfolio, from frozen dough to crusts and fully topped pizzas. Operators can learn more about by visiting RichsUSA.com/pizza.

MEET RICH’S FOODSERVICE.

Rich’s is a family-owned food company built around the belief that inspiration can transform a business. We’re invested in your long-term success, helping you win today — and plan for tomorrow. Our commitment to developing foodservice solutions shines through in the quality, versatility, value, safety and convenience in our ever-evolving catalog of product offerings. Operating in over 100 countries, our customers trust us to supply the finest toppings and icings, pizza and flatbreads, cookies and cakes, breads and rolls, sweet goods, BBQ, meatballs, appetizers and snacks, as well as gluten-free and plant-based products. Beyond our innovative products, a partnership with Rich’s provides a solution-based approach — fueled by our industry-unique culinary team of CIA-trained chefs, and the insight and experience that comes with 75 years of success. Rich’s^® — Infinite Possibilities. One Family. Learn more at Richsfoodservice.com.

¹ Mintel’s “Gluten Free Foods” Report

The post Rich’s Bakes Two Hot Trends into One Solution: New Gluten-free Detroit Style Pizza Crust appeared first on Pizza Today.

Artisanal Neapolitan Style Gluten-Free Pizza

Cauliflower Pizza Crust

Our award-winning plant-based Cauliflower Pizza Crust is high in fiber and gives you a serving of vegetables. This low-carb alternative crust will allow you to enjoy the Neapolitan-style pizza everyone loves while getting the nutrients you need.

Oggi Foods revolutionized gourmet, gluten-free Italian products.

Our origins lie in Naples, Italy – the city that set the gold standard for pizza and pasta. Using our Neapolitan roots and recipes, we successfully created traditional Italian flavors using the finest gluten-free and GMO-free ingredients.

Each crust is hand stretched and stone baked, for a truly authentic experience. Using only the finest ingredients, Oggi Foods makes incomparable frozen products that are delicious, nutritious, and allergen-free. Our gluten-free crusts have won multiple awards thanks to their rising air pockets – a first of its kind in the industry. By combining Italian tradition and modern innovation, Oggi Foods has created the best gluten-free pizza on the market!

After watching many people struggle to find great-tasting gluten-free products, we made it our mission to provide delicious, non-GMO options. Our goal is not only to cater to people suffering from celiac disease but to anyone who simply wants a great-tasting pizza or pasta.

Best of all, our gluten-free products are easy to prepare, giving you more time with your family and friends at the dinner table!

ABOUT US

RECIPES

Oggi Foods

Toll-Free: 1-844-867-6444

info@oggifoods.com