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MAGAZINES
December 21, 2023

January 2024

MAGAZINES
December 21, 2023

January 2024

Read the January 2024 Issue of Pizza Today Magazine

Pizza Today presents 35 Pizzerias to Watch. Get answers to the most common dough questions. Explore hot topping trends. Find out how to assess and counter cyber threats. Get a blueprint for Soft Opening Week. Discover pesto ideas.

You can check out the full Digital Edition — Pizza Today January 2024.

Topics People & Pizzerias

Conversation: Odie O’Connor, Boxcar Pizza, Portland, Oregon

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 ...
Topics People & Pizzerias

35 Pizzerias to Watch in 2024

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 th...
Topics Menu Development

Hottest of Hot Pizza Topping Trends 2024

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 ab...
Topics Dough Production/Development

Knead to Know: Most Common Pizza Dough Questions

Laura Meyer shares the most common pizza dough questions she has received The more you learn about fermentation the more you understand how little you actually know. Learning to make dough, especially sourdough, is just like raising a child. You crea...
Topics Finance & Growth

Building Blocks: Time to Buy?

When you go over all the different thoughts in your head about buying a pizzeria, buying the real estate may be the last one to cross your mind. In the beginning, securing the funds to just open a shop is hard enough. You may be more interested in ma...
Topics Brand & Marketing

Mike’s Monthly Tip: Don’t Bore Us, Get to the Chorus

In the music world, Barry Gordy of Motown fame coined the phrase, “Don’t bore us, get to the chorus.” While rooted in the music industry, this philosophy resonates profoundly with the restaurant world, particularly for us in the piz...
Topics Menu Development

What do you do with Canned Vegetables?

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...
Topics Menu Development

The versatile Pesto sauce can be used as topping, base, marinade, dressing

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

Cyber Threats to Businesses

Countering cyberattacks on restaurants Last April, a cyberattack hit NCR and its Aloha POS, one of the restaurant industry’s leading point-of-sale (POS) systems. While the ransomware attack did not disrupt in-store purchases, it halted other key op...
Topics Employee Management

Crafting Our Next Great Pizza Makers

Training Pizza Makers Takes Patience As an owner or an operator of a pizza shop you are undoubtedly the master of your craft and the master of your domain. You have a product that you take great personal pride in. Over many years you have worked tire...
Topics Operations

Non-Owned Auto Insurance for Pizzerias

Insuring Safe Delivery Pizza is the ultimate delivery food item. Whether you deliver your own pies or rely on a third-party provider like DoorDash or Uber Eats, odds are that your business relies on pizza delivery. However, if your vehicle insurance ...
Topics Operations

Effective Soft Open Week for a New Restaurant

Keys to a Successful Soft Opening Opening a new restaurant is incredibly difficult. Every new restaurant we open, I’m pretty confident, takes a few years off my life. The notion that we’ll gather this brand new workforce together and they...
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