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

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

Pizza Hut unveiled its Chicago Tavern Style Pizza this Year

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

Domino’s, a Tavern Veteran with its Crunchy Thin

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

In Praise of… Domino’s?

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

Little Caesars Also an Early Adopter of Tavern Style

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

What is Tavern Style Pizza?

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

How do I make Tavern Style Pizza?

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

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

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

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

Mountain Mike’s Pizza Opens Second Restaurant in Medford, Oregon

 

The post Mountain Mike’s Pizza Opens Fifth Oregon Location appeared first on Pizza Today.

Answer America’s Cheese Obsession on your Apps Menu

People are obsessed — absolutely obsessed — with cheese! Make sure your appetizer menu answers America’s cheesy cravings.

There is a reason you see so many cheese-based appetizers on restaurant menus. They are proven winners. You’ll find nachos, chips and queso, jalapeno poppers, pretzels and beer cheese, cheesy spinach and artichoke dip and fried mac and cheese balls on pizzeria menus across the country. There are two classic cheesy delights that have become synonymous with pizzerias: cheesy garlic bread (stix) and mozzarella sticks. I’ve included basic recipes that you should play with to find your own unique spin. Try changing up the herbs or cheeses you use, add some heat or intensify the garlic. Create the next big thing.

Two Classic Cheesy Appetizers for Pizzerias

Fried Mozzarella Cheese Sticks

Mozzarella sticks are a classic appetizer to pair with pizza. They have been a popular offering since the 1970s. Sure you can source them. But they are also easy to make in house. Try this Fried Mozzarella Cheese Sticks Recipe!

Cheesy Garlic Bread from Pizza Dough

Garlic bread is another fan favorite app. When you make it cheesy garlic bread, you’ve created an instant hit. Being able to use your regular pizza dough enables to to easily add this one to the menu. Play around with this Cheesy Garlic Bread from Pizza Dough Recipe!

Take cheesy garlic bread to the next level by creating cheesy garlic bombs. Pinch golf ball-sized dough ball and place a cube of mozzarella in the center reshaping the ball. Bake. Toss in a mixture of butter, roasted garlic, Parmesan, and dried basil and parsley. Just changing from bread to ball may help you stand out from competitors.

Now let’s go a bit unconventional with cheesy apps

Your menu is an opportunity to showcase your team’s culinary creativity and expertise. Building appetizers based on cheese opens a myriad of possibilities with more than 1,800 types of cheeses in the world. You can go simple with a caprese salad featuring your fresh mozzarella. Burrata is an appetizer by itself. Or offer marinated mozzarella or baked goat cheese or ricotta. There are a number of ways to highlight cheese to start meals.

Whipped Ricotta

A favorite option is whipped ricotta. This is one simple appetizer that adds an upscale flare and a menu price to match. You can change it up to incorporate various flavors. A great advantage to whipped ricotta is its versatility. You can finish pizza with whipped ricotta or incorporate it into desserts. Get the Spicy Whipped Ricotta Recipe.

Cheesy Appetizer Trend Spotter

We need to thank Wisconsin for a very specific cheese product that is popping up on menus across the country. The cheese curd. Long known as a rite of passage as you enter the state, squeaky cheese curds have gained popularity.

The mild cheddar-like pieces are made from curdled milk in the cheese-making process. They are creamy and known to squeak when you bite into them. You can serve them as is or replace mozzarella in your appetizer applications, like fried mozzarella. Fried cheese curds or garlic cheese curd bombs can pique customers’ curiosity.

Flip the Script on Buffalo Chicken Dip

Buffalo chicken dip is a hot appetizer in more ways than one. This is a fun spin on traditional buffalo chicken dip. It offers upselling add-on options. Make it a Buffalo cheese dip and serve it with chicken tenders or nuggets. If you include the chicken in the fondue, you can serve it with crisp fresh veggies, crostini or chips. Get the Buffalo Chicken Fondue Recipe.

The post Cheesy Appetizer Ideas: A Cheesy Start appeared first on Pizza Today.

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

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

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

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

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

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

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

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

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

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

Complete your 2024 Pizzeria Operator Survey today.

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

###

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

The post Pizza Today launches 2024 Pizzeria Operator Survey appeared first on Pizza Today.

Guide to the 2024 Best Pizza Lists

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

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

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

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

Read the feature on Pizzeria of the Year Camporossa. 

Infatuation names 18 Of The Best Pizza Places In America

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

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

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

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

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

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

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

Check out the complete 50 Top Pizza USA 2024.

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

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

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

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

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

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

James Beard Awards recognizes Pizzerias, Pizza Chefs

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

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

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

Photo Courtesy of Lovely’s Fifty Fifty

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

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

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

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

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

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

Best Chef by Region

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

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

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

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

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

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

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

Check out these best pizza winning pizzerias:

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

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

Clever identifies The Best Pizza Cities in America

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

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

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

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

Top 100 Pizza Spots according to Yelp Elites 2024

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

Lombardi’s Pizza, New York

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

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

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

35 Pizzerias to Watch in 2024

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

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

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

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

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

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

About 1N5

About Cincinnati Children’s

About Dewey’s Pizza

The post Dewey’s Pizza 5th Annual “Run to Raise Dough 5K” Returns August 11 appeared first on Pizza Today.

Common pizza dough problems and how to fix them

This extensive guide for troubleshooting your pizza dough and pizza crust answers common pizza dough problems to help you make a better pizza. Whether you are a professional pizza maker and pizzaiolo or an at home pizza maker and pizza chef, answers to common dough questions can help you perfect your pizza. Pizza Today has spent four decades providing solutions to pizza dough issues that pizzerias face. Through Dough Doctor, Knead to Know and Kitchen features, we have helped pizzerias learn more about pizza dough productions, management and fixing pizza dough problems. We have a section of PizzaToday.com dedicated to Dough Production & Development. Bookmark that link and browse through recent articles.

Here, we are addressing common dough problems and how to fix them. Before you dive into specific pizza dough questions, go ahead and bookmark this page. We will continue to add more dough questions and solutions.

What’s wrong with my pizza dough?

There are many things that could be wrong with your dough. Maybe your pizza is sticking to the peel. Maybe your dough is too soggy or your dough is undercooked. Maybe your pizza dough is overproofed. Maybe your pizza dough is too touch or stick or dough won’t stretch… this guide has answers to all of these common concerns and more

Explore the following common pizza dough questions with many resources to help solve each issue:

How do I get rid of the gum line on pizza crust?

Why is my pizza crust soggy?

Why does my pizza dough keep snapping back when I try to stretch it? Why does my dough not stay stretched?

How to prevent my pizza crust from bubbling in the oven?

How do I stop getting my pizza stuck on the pizza peel?

What do I do if I ruin my batch of pizza dough?

How do I keep the ingredients from sliding off my pizza crust?

Why is my pizza dough weak and tears when I stretch it?

Why is my pizza crust undercooked?

Why is my pizza crust too tough or chewy?

Why is my pizza dough too soft?

Why is my pizza dough so sticky?

How do I fix overproofed pizza dough?

.

How do I get rid of the gum line on pizza crust?

What do you do when your pizza has a dreaded gum line? First, what is a gum line? The gum line is the doughy section of the crust, basically undercooked dough of the crust under its sauce, toppings and cheese.

4 causes of the gum line on finished pizza crust

The late Dough Doctor Tom Lehmann identified four common factors that contribute to the development of the gum line. They are:

1. Excessive thinning of the sauce. A thin watery sauce that exhibits a tendency to separate upon standing will develop a wet soggy area just below the sauce, leading to the development of a gum line.
2. Pre-saucing of the pizza skins ahead of time for in-store use or in making take and bake pizzas. Pre-saucing of the skins should be avoided whenever possible, but when it must be done, either to help keep up with orders during busy periods, or when making take and bake pizzas, the pizza skins should be given a very light application of oil prior to saucing.
3. Too much sauce used on the pizza. When too much sauce is used on the pizza, it becomes more difficult to bake out thoroughly.
4. Insufficient yeast level. This can result from a number of things. Incorrect dough formulation (not enough yeast), but more commonly it is the result of action taken to address blowing of the dough.

A few other solutions to reducing a gum line is to cross stack dough balls when they goes into the cooler. Keep adequate temperature control over your dough-making process to make sure the dough has cooled properly before cooling.

Read all about the dreaded gum line — What causes it and what to do about it.

.

Why is my pizza crust soggy?

A myriad of factors can contribute to a soggy pizza crust. Here are a few common causes to start your trouble shooting:

The main culprit could be your pizza sauce. Audrey Kelly says, “It is also important to tailor your sauce to fit the style of pizza you are making. You don’t want a super heavy sauce on a delicate Neapolitan pie just as you want something more substantial on a Sicilian crust.”

It could also be your toppings, especially fresh vegetables. The late Dough Doctor Tom Lehmann provided an interesting solution. “I solved that problem by using a Japanese breadcrumb. I find it best to sauce the dough first, then sprinkle a couple of tablespoons of the coarse, plain, white crumb on top of the sauce. Then add the cheese and the vegetable toppings. The crumbs will absorb the moisture from the veggies, and the texture blends right in with the cheese. It really does work and prevents soggy bottom pizza!” Another option to roast vegetables slightly to expel excess water content.

Check that your oven temperature is correct. Thoroughly inspect your oven temperature. The late Dough Doctor Tom Lehmann goes into what to look for in troubleshooting oven temperature issues.

.

Why does my pizza dough keep snapping back when I try to stretch it? Why does my dough not stay stretched?

Also called dough memory, pizza dough snapback occurs when a stretched pizza will not stay stretched – snaps back – no matter how much you stretch or how much pressure applied to the stretch.

Dough Expert Laura Meyer addresses pizza dough snapback or dough memory in a Knead to Know column. She says, “To better understand why dough snaps back we need to have a basic understanding of gluten development. Mixing time and the type of mixer used is extremely important when it comes to gluten development. If not done properly this can lead to your dough snapping back. Over mixing is a thing. When it comes time to mix your dough, having a game plan and all your ingredients weighed out and ready to go is important. I have seen many operations weigh as they go, which translates to dough mixing for too long in the mixer and the gluten becoming too tight.

“Cold dough is another factor here,” she continues. “Cold dough will not only cook poorly but will not stretch well and will continue to snap back. If you were to try and run a marathon without warming up you’ll most likely pull a muscle within the first few miles. Dough is no different, warming up your dough means the dough will stretch nicely and be less likely to tear.”

4 ways you can address pizza dough snapback

The late Dough Doctor Tom Lehmann identifies four ways you can address dough snapback:

1. By changing to a lower-protein content flour, we can generally reduce the amount of snap-back (though, in severe cases, this will not totally eliminate it).
2. Dough fermentation. One cause of snap-back is insufficient dough conditioning through fermentation, so anything which will increase the amount of fermentation the dough receives prior to opening into a skin will help to reduce or eliminate the problem. This might include any of the following: increasing the yeast level; increasing the finished (mixed) dough temperature or increasing the total fermentation time. Any of these actions will result in an increase in dough fermentation that will weaken the wheat flour proteins and result in a softer, more extensible (less elastic) dough that exhibits less of a tendency to snap-back.
3. Dough absorption. In some cases where only a slight amount of snap-back needs to be addressed, a slight increase of two to five percent in dough absorption might be sufficient to address the problem without any other changes being necessary.
4. Reducing agents. Reducing agents are ingredients that act on the flour proteins by breaking them down or weakening them. Some will even destroy/denature the proteins entirely. Reducing agents are what one might call the “silver bullet” or “magic ingredient” when it comes to excessive dough snap-back or memory. These are ingredients that you just add to the dough formulation and — poof! — no more snap back.

Read on in a Q&A with the Dough Doctor.

An easy fix may be using PZ-44 Dough Conditioner. In a Dough Doctor story, the late Tom Lehmann says, “This ingredient is what we call a “reducing agent.” When used in a dough, it will cause the dough to become softer and more extensible (less elastic). What this means is that it will not exhibit the snap-back characteristics during hand, or machine forming. When adding any type of reducing agent to your dough, care must be taken to prevent using it in an excessive amount.” Read more.

.

How to prevent my pizza crust from bubbling in the oven?

Fermentation is one of the keys to reducing bubbling in our pizza doughs. The Late Dough Doctor Tom Lehmann looks at solutions to preventing bubbling crust.

With normal yeast levels (0.375 percent instant dry yeast, 0.5 percent active dry yeast, or 1.25 percent compressed/fresh yeast), and a finished (mixed) dough temperature in the 80 to 85F range, the bubbles are minimized after 2.5 hours of fermentation time at ambient temperature (approximately 70F).

If you take the proper storage steps, you can pretty much eliminate bubbles. Start by taking the dough balls immediately after scaling and balling and place them in dough boxes, cross-stacked for two hours. Be sure to wipe them with salad oil to prevent them from drying out in the cooler. After two hours, downstack them and allow them to ferment overnight. Allow them to sit at room temperature for two hours before you use them and you’re ready to go.

The second main cause of bubbling crusts, and possibly the most common today, has to do with both temperature and tempering of the dough balls after removal from the cooler. If the dough is at cooler temperature when taken to the oven for baking, an open invitation has been extended for bubble development.

Some prefer to allow dough balls to warm 5F above the cooler temperature. “We have found that by allowing the dough to temper at room temperature for 2 hours prior to opening the dough balls up into skins.”

Dough dockers are designed to help control bubbling. But they don’t do anything to prevent it, or address the problem at its root cause. If you do happen to have one of those doughs that just seems to have a penchant for bubbling, the dough docker might prove to be your salvation.

The Late Dough Doctor Tom Lehmann explores Bubbling Pizza Crust further.

.

How do I stop getting my pizza stuck on the pizza peel?

Pizza sticking to a peel as you put the pizza in the oven is common pizza dough problem While some may think maker error, the real answer may lie in dough science. The late Dough Doctor Tom Lehmann addressed the cause of this dough issue in Pizza Today. “If you are using malt in your dough, make doubly sure that it is non-diastatic (non-enzyme active) malt. If the malt is diastatic malt (enzyme active), it will convert starch in the flour to sugars, making the dough sticky or tacky to the point where it will stick to almost any surface it comes into contact with, including a prep peel,” he said.

“If the dough is over absorbed (contains too much water) it may feel clammy or even exhibit a slight tackiness when touched,” he added. “Over absorbed dough tends to be difficult to work with as the dough is just too extensible and is easily over stretched during the forming operation. While some of the traditional doughs are fairly high in absorption and difficult to handle during forming, they can still be peeled into the oven without much of a problem if they are well floured for ease of handling, and either fine cornmeal, or semolina flour is used as the peel dust to aid in sliding the prepared dough skin off of the peel. Be sure to use a wood or wood laminate peel for your prep peel.”

He continued to offer this simple solution: “just make sure once the dough is placed on the peel it is dressed and peeled into the oven without interruption. Of course, a good peel dust doesn’t hurt either.”

From the Pizza Today Test Kitchen, we learned that if you give the peel a little shake after you top the pizza, it’s a good check before you attempt to slide a pizza off the peel onto a hot oven deck.

Go even more in depth into dough sticking on pizza peels.

Understand why certain flours are good peel release agents in Prep Peel and Dough.

Learn everything you ever want to know about pizza peels. Read Tools of the Trade Part One, Part Two and Part Three from Tony Gemignani:

Tools of the Trade

Peel Off on Different Types of Pizza Peels

Pizza Peels, Part III

.

What do I do if I ruin my batch of pizza dough? 

Blowing a batch of dough happens. What’s important is that you have a plan in place to replace the pizza dough that has blown and maintain pizza service with the best pizza dough. That is where emergency dough comes in.

The late Dough Doctor Tom Lehmann provided a blue print for you to create an emergency dough fast. “Every shop should have an emergency dough formula and procedure tucked away for these not-so-special moments,” Lehmann said. “I like to make my emergency dough from my regular dough formula because I’m already familiar with it. Still, we need to make a few changes to our dough formula to allow it to be made quickly and be ready for making pizza skins in not much more than two hours.”

He continues, “I have found that increasing the yeast content to double the normal level helps to speed things up a bit. Increasing the finished dough temperature to something in the 90 to 95 F range really helps to get the dough on line within the two-hour time limit as well. The quickest way to do this is to just increase the temperature of the water that you are adding to the dough by 15 F (assuming you are presently targeting a finished dough temperature of 80 to 85 F). If you are not targeting your finished dough temperature in that range, give it your best estimation for water temperature to get your dough to come from the mixer within 90 to 95 F.

I also like to have a bag of reducing agent, such as PZ-44, on hand for these occasions. By including a reducing agent in the emergency dough formulation you will have a greater assurance that the dough will handle well without excessive snap-back during the forming procedure.”

Go deeper into creating an emergency dough.

.

How do I keep the ingredients from sliding off my pizza crust?

There are several causes of ingredients sliding off your pizza crust. The first component you need to examine is if your pizza crust is strong enough to support the weight of the toppings that you are putting on the pizza. Pizza Master John Gutekanst dives into types of pizza crusts and the toppings they can support. “Too much hydration, wet toppings, weighty meats and cheeses, and insufficient thought about how the heated foundation will support all these assets can lead to your downfall. To avoid this, let’s look at the styles of pizzas and the topping support they offer.

Pizza styles and the weight of toppings

• Thin and crispy pizza: Low tolerance for weighty toppings unless an extremely low-hydrated, high-gluten dough is baked at medium temperatures, creating a hard, crisp crust that will not “flop” or crack. Examples are the East Coast Hot Oil pizzas, the Roman Scrocciarella and the St. Louis thin. A lot of these styles are made with less sauce and cheese and cut in the Chicago “Tavern Style” squares to accommodate multiple toppings.
• Medium thick brick-oven crust: Mid-level tolerance for heavy toppings depends upon hydration. Below 70 percent and a lower temperature bake at 500 F will dry a dynamic high-gluten crust out enough for plenty of sauce and cheese. The more steam remaining in the crust will soften the dough, and higher heat will only crisp the outside of the cornicione (crust.) If you try drying out the gluten scaffolding in the center at this high temperature, it will only burn the outside.
• High Hydration Crusts: Believe it or not, high hydration crusts are the perfect platform for dressing with multiple toppings. Pizzas like the Pizza in Teglia are baked in pans because of that high moisture, but they create a crisp crust and large cell structure at temperatures in the mid 500 F range. These pizzas also have a lot of oil in the mix because the oil coats the gluten strands eliminating moisture saturation. This technique creates strong alveoli, or “lungs” when filled by carbon dioxide. Many high-hydration pizzas are par-baked much in the same pans that the smaller-celled Sicilian Pizzas are, like the wonderful Sfincione.

Read his article: Heavy Lift: Crusts to Support Loaded Pizzas

Secondly, the dreaded gum line can be the culprit of toppings sliding off your pizza. Whether the pizza is over-sauced, under cooked or insufficient yeast levels, you’ll want to address these problems right away. Take a look at how to fix gum line issues. 

.

Why is my pizza dough weak and tears when I stretch it?

Laura Meyer addressed dough tearing. “If your dough tears easily or is unable to stretch, then it has not developed enough gluten and could use a little bit more time mixing,” she says… “If my dough is high in hydration and I am using a planetary mixer, it can be hard for the dough to reach full gluten development purely because of the style of mixer and the way it is constructed. This is not necessarily a flaw by any means. Planetary mixers are great work horses and for some operations the best choice because it can accommodate attachments for cutting and shredding. Knowing that this mixer is not as well suited for high hydrated doughs, bulk fermentation as well as incorporating a few folds before refrigerating the dough will ensure that the dough absorbs all the water and develops to full gluten development. A good rule of thumb when using bulk fermentation is the shorter the mix time the longer the bulk fermentation and vice versa.

Autolyse is another technique used by bakers and pizza makers to make sure flour is well hydrated and to ensure full gluten development. Autolyse is a rest period during the mixing process.

Read her article: Knead to Know: What Comes After the Mix for your Batch of Dough.

.

Why is my pizza crust undercooked?

Laura Meyer knows the ins and outs of proper pizza cooking. To address an undercooked pizza crust, she says, “One of the most common errors I see in kitchens is not enough dough has been pulled out of the refrigerator before service. Just as you should never put a cold steak on a grill, you should never put cold dough in a hot oven. If you are cooking Neapolitan pizza, cold dough tends to blister more giving it that leopard spotting everyone loves but at the same time is that much harder to cook all the way through. No matter what style you are cooking, your oven is going to have a set point and a specific cook time. In every kitchen I have worked in there is always that one cook or new person that loves cold dough because it is easier to stretch and harder to tear. The downfall of this is an improperly trained cook. During the cooking process your dough is rising in temperature to cook the toppings, cheese and dough. If your dough is cold, it is harder for it to cook all the way through while your toppings cook and the dough browns. When the pizza enters the oven, the water in the dough begins to boil and evaporate. If the dough is cold, it will not cook all the way through leaving too much moisture in the dough resulting in a gum line.

“Another flaw I see repeatedly is improperly cooked bottoms. On busy nights it can be hard to keep up with dine-in as well as take-out and delivery. It can become overwhelming and adding on people constantly asking where their food is can be anxiety driven and frustrating. Most cooks try and compensate by putting as many pies as they physically can in the oven thinking they’re going to push food out faster that way. What really ends up happening is the oven cools down to a point where the stones cannot recover with each new rotation of pies. As pizzas cook, the heat from the stones is absorbed by the pizza. By putting pizzas in the same spot, those areas completely lose their heat meaning the bottoms never cook. To combat this, I recommend leaving at least one spot where nothing is cooking leaving it as a “hot spot”. By keeping a hot spot in the oven, you will always have an area to rotate your pizzas into towards the end of the bake to finish off the bottoms. If you are using screens, it is smart to remove the screen halfway through so the pizza can finish on the physical stone. The contact with the stone will ensure a well-done bottom as well as ensure you get the desired crispiness.”

Read her article: Knead to Know: Avoid an Undercooked Pizza and Unhappy Diners.

.

Why is my pizza crust too tough or chewy?

There are many factors that cause a pizza crust to be too chewy or too tough. The Late Tom Lehmann dives into the topic and provides cause and ways to fix the issue. He said, “When we encounter an excessively tough and chewy thin-crust pizza, the problem might be due to improper dough management techniques (such as a finished dough temperature that is too low, which therefore results in insufficient dough fermentation). Another cause for a tough and chewy crust characteristic is trying to sheet the dough too thin, thinking that it will make for a crispier finished crust. Just the opposite is true. Our dough formula and dough management procedure can be “spot on,” but if we sheet/roll the dough too thin we end up degassing the dough, making it more dense. The heat then passes right on through the dough without ever getting it hot enough to fully bake it and we end up with a crust that might have some resemblance of crispiness when it comes out of the oven but soon progresses from crispy to tough and chewy. The answer here is to use a different method to open the dough into a pizza skin (hand formed or pressed) or to open the sheeting rolls slightly to give a thicker pizza skin better able to create a heat/thermal block.

Read Lehmann’s article: Dough Doctor: Tough Sell — Causes of too tough, chewy crust.

.

How to prevent my pizza crust from burning?

The first thing to examine: Is your pizza crust burnt or is that part of the pizza style and pizza characteristics? Blistering, also known as leoparding, is common with many high-heat, wood-fired pizzas. Char is a common characteristic of pizza styles, like New Haven and many artisan style pizzas.

Laura Meyer says, “At times what appears to be burnt areas are thin spots on the crust that formed during the stretch but were never degassed before entering the oven.  A simple fix is to pop thin bubbles before cooking or using a bubble popper to deflate enlarged bubbles inside the oven before they firm up.”

.

Why is my pizza dough too soft?

The Late Tom Lehmann answered this question based on a two-day cold fermentation. “Your dough formula likely contains too much oil. Keep in mind that both water and oil contribute to the soft and extensible handling properties of the dough. It’s most likely that this is where the problem is. To correct the problem, I would suggest reducing the oil content to a level where it does not exceed four percent of the flour weight and to where the combined water and oil do not exceed 56 to 60 percent of the flour weight.”

He continued. “Also, keep in mind that the flour needs to hydrate the water in order to form “gluten”. With the high level of oil that you’re using it is entirely possible that a good deal of the flour is absorbing oil rather than water if the oil is not added in a delayed manner. To do this, do not add the oil until the ingredients have had a chance to mix together at a low speed for a couple of minutes. When you cannot see any dry flour in the mixing bowl, the oil can be added and blended in by mixing for an additional minute at low speed. Then, the dough can be mixed in your normal manner. This should give you more consistent dough performance, especially after a couple of days in the cooler.” Read on in Knead to Know: Soft Sell.

.

Why is my pizza dough so sticky?

The minute you pull your dough from the dough box, you know when you have a sticky situation. The late Dough Doctor Tom Lehmann said, “The number one reason for a wet, sticky dough is covering it when you put it into the cooler. After mixing, the dough is going to be at least at room temperature or above, making it quite a bit warmer than the inside of your cooler, which should be operating at 36 to 40F. When you lid the container of dough balls, the moisture that is being held in the warm air condenses onto the inside of the container (the top where there is head space above the dough) as it cools due to exposure to the cold air. Since the dough retains a lot of heat (latent heat) it continues to generate moist air within the box and the moisture continues to condense onto the inside of the container until the dough and box eventually equilibrate at the same temperature. By this time, though, the box is flooded with water that drips onto the dough surface. This water is slowly absorbed back into the dough, but under most conditions the dough is removed from the cooler for use before it is fully absorbed. What we experience is a wet, sticky dough. To add insult to injury, these doughs also tend to have a strong propensity to bubble during baking as the water in the outer portion of the dough is vaporized into steam.

He provided a few step-by-step solutions to solve the sticky dough problem in Knead to Know: Sticky Situation.

.

How do I fix overproofed pizza dough?

First, how do you know if your pizza dough is overproofed? John Gutekanst, dough expert and owner of Avalanche Pizza in Athens Ohio shares how tests to see how his pizza dough is proofed. “There are certain ways you can tell how far along your proofing has gotten. One way is to use your finger. Note: these examples are for dough that is not cold. Refrigerated dough may act differently.

• If the dough ball bounces back right away when pressed with your finger, it is not ready for prime time and needs to proof longer.
• If the ball is poked and the dent answers back in a slow, even fashion, it is ready to bake.
• If the dough ball has puffed up tremendously and your finger dent stays in the dough with no bounce back, the dough is borderline over-proofed.
• If the dough looks completely deflated like a wrinkly beach ball and deflates when poked with your finger, it is over-proofed.

One solution that Gutekanst shares is this: “This is a secret that many great pizzaioli and bakers hold tight to their chests, ‘The Re-knead.’  It is used extensively in the airy, Roman style Pizza in Teglia, as well as high-hydration sourdough bakers. The re-knead is a dough resurrection that stretches already mixed and relaxed dough. This procedure strengthens the gluten matrix and introduces new feeding opportunities to the yeast. Most re-kneads are part of a calculated dough schedule which takes highly hydrated, cold fermented dough, brings it to room temperature for a short period of time, and re-forms a new, stronger dough ball. This technique can also be used for dough that has become over-proofed. It gives you a chance to use that secondary rise that a rehabbed gluten matrix and new yeast activity affords you.” He offers other tips to help correct an over proofed pizza dough.

Read his full article Overproofed Pizza Dough: Deflate Gate.

Check back as we will add more common pizza dough problems. Explore more pizza making how-to and advice articles from master pizza makers and dough experts in Dough Production & Development.

The post Troubleshooting Your Pizza Dough — A Guide to Making Pizza Better appeared first on Pizza Today.

Recognized for Culinary Excellence, Employee Engagement, and Unprecedented Community Stewardship

Ft. Mitchell, KY – Pizza Today, a leading B2B industry publication, has named Camporosso Wood Fired Pizzeria as its 2024 Pizzeria of the Year. This prestigious award highlights Camporosso’s exceptional commitment to culinary excellence, innovative employee engagement, and unparalleled community involvement.

Camporosso, established by Eric and Amy Redfield in Ft. Mitchell, KY, has rapidly become a beacon of quality and community spirit in the greater Cincinnati/Northern Kentucky area. The recognition from Pizza Today underscores the significant impact that the Redfields have made through their dedication to creating a superior work environment and giving back to the community.

“What Eric and Amy Redfield have created in Ft. Mitchell is simply astounding,” says Pizza Today’s Editor-in-Chief, Jeremy White. “The couple have built systems based not only on food quality but on meaningful employee engagement and community involvement that goes above and beyond. The couple epitomizes what it means to be a community steward. Their spirit of giving is both impressive and noble, and it is what separates them from the pack.”

Camporosso’s philanthropic efforts are well-documented, with the pizzeria engaging in numerous initiatives to support local causes. Notably, the restaurant recently hosted a charity event dedicated to cancer research, raising significant funds and awareness for the cause. This event is just one example of how Camporosso integrates social responsibility into its business model, enriching the community it serves.

This recognition as the 2024 Pizzeria of the Year by Pizza Today reflects Camporosso’s holistic approach to business that combines food quality measures, employee satisfaction initiatives and community involvement as pillars of success.

“We are deeply honored to receive this award from Pizza Today,” says Eric Redfield, co-owner of Camporosso. “It is a testament to the hard work and passion of our entire team, and it motivates us to continue striving for excellence in every aspect of our business.”

For media inquiries, contact:

Eric Redfield
Camporosso
eric@camporosso.com

About Camporosso Wood Fired Pizzeria

Camporosso is a renowned wood-fired pizzeria located in Ft. Mitchell, KY. Established by Eric and Amy Redfield, the pizzeria is celebrated for its Neapolitan-style pizzas, high culinary standards and strong community involvement. Featured in Food & Wine magazine’s “The Best Pizza in Every State” edition, Camporosso continues to set the bar for quality and innovation in the pizza industry.

The post Camporosso Wood Fired Pizzeria Named 2024 Pizzeria of the Year by Pizza Today appeared first on Pizza Today.

Our 2024 Pizzeria of the Year is Camporosso Wood Fired Pizzeria. Based in Ft. Mitchell, Kentucky, Camporosso is a one-unit juggernaut that well exceeds $3 million in revenue. As impressive as that is, the people behind it and their spirit of giving are what make this place truly special.

I first met owner Eric Redfield (his wife, Amy, is his business partner but she prefers to stay out of the limelight and let Eric handle interviews) at Pizza Expo in Las Vegas several years ago. He had just sat in on an educational session, following a keynote, and introduced himself to me. Of course, I asked him all about his pizzeria, which had just gotten off the ground. He explained how it was a labor of love after being in a corporate job for many years. Eric was thoughtful, intelligent, inquisitive and, probably most importantly, determined. In short, he was impressive. I had no doubt his pizzeria was going to succeed.

Jeremy White, Editor in Chief, Pizza Today Magazine

I watched it from afar for a couple of years and then myself, Denise Greer and Josh Keown took the 90-minute drive from Louisville to Camporosso to check the place out. It was booming. Eric and Amy clearly had figured out the restaurant industry.

The food was outstanding, no doubt. But what captivated me even more was the staff and how Eric and Amy interacted with them. I remember Denise and I talking about how obvious it was that this couple CARED about their employees. I don’t mean in the token sense, either. They really cared and they showed it in numerous ways. In turn, the staff was as friendly, efficient and excellent as I’d ever seen.

Denise wrote a great article on Camporosso Pizzeria that we published in our April 2019 issue. At the time, the store was humming along with over $1.4 million in annual sales.

It has nearly doubled that in the past five years. Again, impressive … but what struck me even more is just how invested Eric and Amy are when it comes to their crew and community.

In the article beginning, we talk about their philanthropy. What did not make the article due to the information being embargoed until a later date when some plans that are currently in the works get finalized, is this: it’s only the beginning. In the future, Eric and Amy intend to give back to their local community in a BIG way. That’s all I can say for now, but we’ll cover it down the road when it happens.

Go to the feature and take a look at a pizza business that is not just on the top its game, but at restaurateurs that epitomize what it means to be selfless.

Congratulations to Eric and Amy Redfield and to Camporosso — our 2024 Pizzeria of the Year.

Best,

Jeremy White
Editor In Chief
jwhite@pizzatoday.com

The post Commentary: Pizzeria of the Year appeared first on Pizza Today.

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

Spirit of Giving

Our 2024 Pizzeria of the Year has impressive record of philanthropy

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

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

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

The spirit of giving began on day one.

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

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

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

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

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

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

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

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

On our first visit to Camporosso, the dining room

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

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

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

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

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

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

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

Camporosso’s Carryout Catapults the Business

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Hot Pizza Spots in the U.S.: Bflo Pizza Bistro, Buffalo, NY; Pizzeria Sei Los Angeles, CA; Oak Oven Harahan, LA

This month we look at hot pizza places in New York, California and Louisiana. Each month in Destinations, we highlight great pizzerias that have hit our pizza radar. These pizza places may have just opened to rave reviews, hit best pizza lists or have exciting news. If you’re a pizzeria that would like to be featured, reach out to Executive Editor Denise Greer at dgreer@pizzatoday.com.

Bflo Pizza Bistro, Buffalo, New York

Photo courtesy of Bflo Pizza Bistro

Bflo Pizza Bistro was born out of the COVID-19 Pandemic. “My pizza journey started during the pandemic when I bought an Ooni, created an Instagram food page, and persuasion of family and friends to start selling pies out of my apartment,” says owner Chris Flynn. “I started doing popups around town before I was lucky enough to find a brick and mortar location.” The couple longed to bring the French bistros they traveled to into their restaurant. “Our restaurant stands out because our pizza is different from the standard Buffalo style pizza, the dough is focaccia like but also has a chewy crust,” he says. “I call my style of pizza a Detroit/Sicilian hybrid. We have 5 staple pizzas on our menu with a specialty one that changes monthly. We have 3 different salads and my wife makes homemade Italian desserts weekly (cannolis, tiramisu, Italian cookies). We also have a beer and wine list with assorted local beers and our favorite wines. I wanted to make my styles of the standard pepperoni and Margherita pizza stand out differently from the rest. My Margheritas are finished with dollops of a peppery whipped ricotta and my pepperoni are finished with a drizzle of homemade hot chili honey that I make batches of weekly. My white pizza consists of a homemade roasted garlic bechamel sauce, portabella mushrooms and topped with a porcini sea salt. The pepperoni and margherita are definitely the fan favorites, although our monthly specials have really taken off. This past month was a homemade vodka sauce, a local stuffed banana pepper sausage, banana peppers and whipped ricotta to top it off.”

Pizzeria Sei, Los Angeles, California

Pizzeria Sei has been rated among the best pizza in Los Angeles, with high marks nationally and internationally and a Michelin recommendation. Though the spot is small, the pizzeria focuses on its dine-in service. Pickup is available by preordering until it is sold out. The in demand shop works with local farms and farmers markets. Its pizza is Tokyo style neo-Neapolitan. The pizza menu is filled with Neapolitan classics and a few surprises, like the Bismarck with fior di latte, prosciutto cotto, egg, Pecorino, basil, truffle oil and sea salt. Special creations are introduced like a pizza topped with a Kendal farm crème fraiche, gold round potato, chives, fior di latte, shaved garlic, oregano, shallot cream, provolone, Parmigiano Reggiano, Pecorino Romano, extra virgin olive oil and Kaluga caviar.

Oak Oven, Harahan, Louisiana

The neighborhood restaurant blends Sicilian, Italian and New Orleans culture. The wood-fired pizza menu features unique offerings, like the Shrimp and Crab with artichoke, red chili, oregano, garlic and white wine-butter. Lamb Meatball pizza is topped with sweet peppers, basil, tomato, red chili and ricotta. Made in house pastas are a highlight. Handmade Pappardelle features gulf shrimp and artichoke. The Handmade Frattura features grilled mushrooms, spinach, pine nuts, feta, olive, tomato, lemon and herbs. Oak Oven also highlights entrees like Veal, gulf shrimp and filet mignon.

==>> Check out more featured pizzerias in People & Pizzerias.

The post Pizza Destinations: Bflo Pizza Bistro, Buffalo, NY; Pizzeria Sei Los Angeles, CA; Oak Oven Harahan, LA appeared first on Pizza Today.

When is a pizza dough overproofed and how do you fix it

When you knead to rise above over-proofed dough.

t has happened to all of us. You’re working in your busy pizzeria, the line in the lobby snakes to the door, all your ovens are full, increasing the internal temperature of your kitchen to 103 degrees. The dough that you brought out an hour ago has been proofing in the boxes for way too long and you promise yourself to get right to it, but that hour turns into 90 minutes in the frenzy.

Once the rush is over, you cautiously look in the dough box and you see dough balls that are flat, wrinkled and spent. You know there are two avenues to take; either throw the dough away or correct this over-proofed dough. You must first find out how old the dough is because this over proofed dough you’re looking at could be on its last rise. Or you could have a dough ball that has just become proofed too much and has a second rise in it.

Role of Yeast in Overproofed Dough: Feeding Frenzy

We all make a living using dough recipes that rely upon time and temperature. Time affords a period for these small natural and human-made yeast enzymes and bacteria to interact with natural sugars to create a rise in our dough. This is also regulated by the temperature at which this dough is subjected. When everything in your dough schedule goes swimmingly, you can pat yourself on the back, stand back and gaze upon the finished pizza product with pride. When you over-proof your dough, there is that sinking feeling that all that time making, resting, balling, storing and proofing your dough is wasted. There are certain ways you can tell how far along your proofing has gotten.

One way is to use your finger. Note: these examples are for dough that is not cold. Refrigerated dough may act differently.

• If the dough ball bounces back right away when pressed with your finger, it is not ready for prime time and needs to proof longer.
• If the ball is poked and the dent answers back in a slow, even fashion, it is ready to bake.
• If the dough ball has puffed up tremendously and your finger dent stays in the dough with no bounce back, the dough is borderline over-proofed.
• If the dough looks completely deflated like a wrinkly beach ball and deflates when poked with your finger, it is over-proofed.
  

Dough Management: Dough Nuts

As a pizza manager, your dough schedule is calculated to use the limitations of your refrigeration space, oven type and knowledge of your dough personnel. Your physical plant reflects and intermingles with the way you want your pizzas to look, taste and feel like. Dough is the platform that holds and melds with all the other flavors on your proprietary pizza and therefore is the spine of your operation. To gain more control over the way your dough is mixed and aged, you can set up a plan to make sure everyone in your pizzeria is on board. This can be a dough schedule printed and attached to a clipboard near the mixer and proofing tables. It should contain times, temperatures, mixing speeds, weights and proofing times for each batch. In a perfect world, this detailed dough production works well, but some of us with high volume pizzerias opt for a simpler dough production with small date and time stickers on the dough. These also have the names spelt, thin crust, regular, Detroit, Roman, sourdough, etc. on them. This also frees the dough people to keep a flow of dough rolling and if they have questions, they can match the type of dough to signs and recipes kept near the dough station.

What to do with an overproofed pizza dough? The Proof is in the Pudding

When you are staring at an over-proofed dough ball, you must not despair because there is a way to rehabilitate an over-proofed dough ball besides making mediocre focaccia or breadsticks out of it.

This is a secret that many great pizzaioli and bakers hold tight to their chests, ‘The Re-knead.’  It is used extensively in the airy, Roman style Pizza in Teglia, as well as high-hydration sourdough bakers. The re-knead is a dough resurrection that stretches already mixed and relaxed dough. This procedure strengthens the gluten matrix and introduces new feeding opportunities to the yeast. Most re-kneads are part of a calculated dough schedule which takes highly hydrated, cold fermented dough, brings it to room temperature for a short period of time, and re-forms a new, stronger dough ball. This technique can also be used for dough that has become over-proofed. It gives you a chance to use that secondary rise that a rehabbed gluten matrix and new yeast activity affords you.

To begin the re-knead, make sure there is no oil or hard crust on your dough ball. Take the over proofed dough ball by two opposing horizontal edges with the bottom of the dough ball toward you. Pull your hands away from one another stretching the dough until taut. Then close the dough like a book. Turn the dough ball 90 degrees and use this stretch/fold method again. Now start tucking the dough under the dough ball with your fingers and tighten the dough ball using a table if necessary. This dough ball can be sent back to the refrigerator to relax for later use or covered at room temperature to use in 20 to 30 minutes.

John Gutekanst owns Avalanche Pizza in Athens, Ohio.

>> Explore answers to more common pizza dough questions in Troubleshooting your Pizza Dough: What’s wrong with my pizza dough? <<

The post Overproofed Pizza Dough: Deflate Gate appeared first on Pizza Today.

“You’re either growing or you’re dying.” 
— Anonymous

Everyone always asks me if I envisioned as many locations as we have now. In fact, the answer is a yes and a no! I always wanted to go as far as possible in the pizza industry and I never do anything small. With that being said, it is not like I had an exact plan. A lot of the expansion I have done has been necessary expansion — meaning that I needed more locations to help pay for the current locations I had.

When I opened the second store everyone talked about the second store being the kiss of death. It was not — it added to the cash flow and made everything easier. However, I knew if I wanted to open more locations I would need to build out my infrastructure — meaning I would need to build out my team. I brought on a full-time administrative assistant, and I brought on a full-time person on the operations side who could help with my growth and overall broad lining of our systems. With that being said, the money had to come from somewhere.

I could have probably had two stores forever and reached all of my personal financial goals and felt successful. I had three main goals when I opened our pizzeria. Goal number one was to put my kids through college, because at that time I had no money saved. Goal number two was I wanted a little bigger house than what we had. Finally, goal number three was to have a car in this century because I was the king of $500 cars. I quickly realized all of those goals would be accomplished, but that is not how I would measure my success. I would measure my success when the people who work for me can reach their personal financial goals through working at Caliente Pizza & Draft House.

The third store was crucial in the cash flow plan because it helped fund the ongoing efforts to bring in great talent to expand. At this point I was still paying General Managers an hourly rate. Now I could start to pay them a more than competitive salary. I brought on a full-time marketing director knowing her salary would come from the fourth store. I created a new position in all locations: a front of the house manager. These were all progressions because of cash flow and knowing I would need these positions for future growth.

Fast forward from the fourth store to our current 13 (going on 14) locations and we now have 12 regional positions, and we keep adding to our team and we keep adding assets to our company. Every stream of revenue that comes in, a portion of it goes back into the company to fund future growth. This is the model that has worked for me. In next month’s column we will talk about adding the assets you need to move your growth forward.

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

The post Building Blocks: Back to Basics, Part II — Growth and Expansion appeared first on Pizza Today.

Seeking Paired Interests

Everyone wants to be good at their job. Really, they do, but employees easily become complacent when they get used to their hourly wage and have no opportunity for growth. In their eyes, they’ve reached their ceiling. The days are the same no matter how hard they try or don’t. Rather than focusing on maximizing their output, they’re main focus is avoiding getting in trouble. Even if an employee was to go above and beyond, there are no systems in place that reward or recognize this. With no vested interest in maximizing their output, your staff can and will become stagnant. When employees have a paired interest—when they win when you win and lose when you lose—they start to take ownership of their actions and their output.

Here are some incentive plans to ensure you have mutually beneficial interests:

Knowledge Employee Incentives

Rank or Certification Programs: Developing certification training where staff can earn a rank, badge or new chef coat or hat can create motivation to strive for more, especially when it’s tied to a pay raise. When an employee earns this recognition it gives them distinction among their peers. Those who are consistently moving up in rank or certification are more likely to assume leadership roles in your restaurant, this way they’ll stimulate other staff to level up simply by comparison.

In our restaurant, we’ve modeled ours after the military rank structure, where achieving a certain rank results in higher pay. This system is very clean and simple to understand for back-of-house staff who want to advance.

Efficiency Incentives

Efficiency is key in the kitchen, not just knowledge. Setting time trials for prep or executing menu items to show who is the best at doing it correctly and quickly creates a healthy and competitive environment. Giving immediate bonuses or pay increases to those who perform exceptionally well, especially during peak times, will pay for itself in increased productivity and efficiency. If they are seen as awesome, and rewarded as such, that behavior starts to permeate the rest of the crew.

Front of House

If your staff is becoming complacent it’s often because they don’t see opportunities for growth and get accustomed to the average tips they get. When you hear “advancement” it’s easy to assume that means a pay raise, but there are other ways to encourage outstanding staff that doesn’t come with a dollar amount.

Servers have a built-in incentive with tips, but even that can become routine. Introducing an incentive for not just having more tables but achieving a higher ticket average can greatly influence the overall health of the restaurant. Implementing a profit-sharing program for servers who consistently exceed the average ticket value can set a new standard of excellence. Many servers will strive to meet this standard, seeking to win the “gold star” and perform at their best.

Depending on the age of your workforce, you can gamify the day with challenges, like who can sell a particular item last, akin to a game of hot potato. The winner could get a prize from a treasure chest filled with fun items from the dollar store or gift cards for older teams.

Communication and Evaluation

This means tight but ever-flowing communication. All employees need to know where they stand through proper evaluations so they can set goals and take on projects with the belief that their accomplishments will be recognized and rewarded. Transparency through CONSISTENT QUARTERLY EVALS will build a sense of shared purpose for paired incentives.

I’m not saying this as a theory, I’ve seen it happen. When staff know they get more when you get more, they act the part.

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

The post Mike’s Monthly Tip: Paired Employee Incentive appeared first on Pizza Today.

Southern Style Tomato Pie from East End Brewing Company, Pittsburgh, Pennsylvania is our pick for Pizza of the Week

This week’s Pizza Today Featured Pizza of the Week goes out to East End Brewing Company in Pittsburgh, Pennsylvania and its Southern Style Tomato Pie. The gorgeous shot of this pizza caught our eye on Instagram for its brilliant use of those summer tomato slices. It’s the simplicity of pairing the right ingredients that makes this one a winner. Photo credit can go to Andrew Marcus @actuallyandymo on Instagram

East End Brewing Company opened their own kitchen operation at its Larimer Brewpub location in 2020 serving up Sicilian style pizza with a focus on dietary inclusion. The Southern Style Tomato Pie is the creation of Larimer Brewpub Kitchen Manager Sheryl Johnston (@alienspice on INstagram. She answered our questions about this amazing pizza.

What’s on the pizza? 

SJ: Mayo or vegan Mayo sauce, Grateful Ched cheddar cheese, mozzarella, sliced tomato, scallion, basil.

Why is it special/geek out on it: 

SJ: This pizza is a recreation of a summertime treat popular in the Southern United States. Featuring vine ripened tomatoes, fresh basil, and spring onions. It highlights peak July produce! In addition to highlighting July produce and following the traditional ingredients, this pizza is special thanks to the use of “Grateful Ched”, a sharp cheddar marinated in our Gratitiude Barleywine and produced by Clover Creek Cheese (@clovercreekcheese on IG) in Williamsburg, PA. We utilize a thick, focaccia crust for our pies, made by Prohibition Pastries. Vegetarian by default, we also offer a vegan version of this pizza, and can make it with gluten free crust baked by Wild Rise Bakery (@wildrisebakery on IG), located nearby in Pittsburgh.

What’s been the customer response?

SJ: Customers are loving the amazing combination of fresh juicy tomatoes and basil with the decadent mayo and sharp cheese base, even those who were a little skeptical of mayo on pizza. These simple ingredients have combined to create bold flavors that have left customers very impressed. It’s definitely a contender for our 2024 Pizza of the Week Poll, destined to come back again as a featured pie.

Learn more about East End Brewing Company at https://www.eastendbrewing.com/  and follow on Instagram at https://www.instagram.com/eastendbrewing.

The brewpub also shared this note with us: (At our Larimer Brewpub, we have been featuring a Pizza of the Week for over 3 years. Each year, we run a poll, allowing customers to vote for top 12 favorite pizzas to come back. If a pizza places on the poll two years in a row, we add it to our Pizza Hall of Fame. This pies can be viewed HERE

These pies are NOT available at our Mount Lebanon Taproom, which follows a slightly different pizza based menu)

What is Pizza Today’s Pizza of the Week?

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

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

The post Pizza of the Week: East End Brewing Company, Pittsburgh, Pennsylvania appeared first on Pizza Today.

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.

The post Lessons in Pizza Sauce appeared first on Pizza Today.

Fun Math: Adding Dollars to Your Weekly Sales with Additional Revenue Streams

When I began my journey in the pizza business, the phrase ‘revenue stream’ was not in my vocabulary. If asked, I imagine I would have described it as follows: “I make the pizza, you buy the pizza, and that’s my revenue stream.”

Yes, it used to be that simple.

Not today.  Here’s a list of the revenue streams we will explore:

• Dine-in
• Drive-Through
• Arcade
• Self-Delivery
• Take-out
• Loyalty Programs
• Apps
• Online Ordering
• Party Rooms
• Gift Cards
• Third Party
• Catering

These revenue streams may be placed in three categories: Facility, Customer Centric and Delivery. Let’s apply some FUN MATH to each revenue stream.

Facility Revenue Streams

Take-out: Take-out is the bread-and-butter of your pizzeria. The facility must have enough parking to accommodate the take-out customer. If the facility has no parking, is the foot traffic sufficient to sustain this revenue stream? Take-out pizza sales represent $20B per year in the US alone, compared to total pizza sales of $47B. The average take-out annual sales of a pizzeria are $275K.

Sales Goal: Take-Out Sales of $5000 per week.

Dine-in & Party Rooms: Offering tables to customers has costs associated with it. These costs include the cost per square foot for rent of the seating and restroom area (which is applied even if you own the property) along with maintenance and heating/cooling costs of that space. A target number is $200 in annual sales per square foot of this space. In other words, if the dining and restroom area comprise 1,000 square feet, you would need $200,000 in annual dine-in sales, or a weekly average of roughly $3846. Party Rooms are part of this consideration. Taking on an additional 1,000 square feet of space (or more) that will only be used heavily on weekends, and may stand empty during the week, is a tough call to make. Apply the formula to the added space to see if the sales numbers are achievable.

Sales Goal: (Square Feet x 200)/52 = Weekly Sales expected.

Drive-Through: Pizzerias are the last segment of the fast-casual business to incorporate drive-throughs as a revenue stream. Consider this: 70 percent of all fast-food sales come through the drive-through. Drive-through sales are rising at the astounding rate of 10 percent per year. It is time for pizzerias to turn on this revenue stream. Some studies have take-out sales increasing by 20 percent almost immediately after adding a drive-through to an existing restaurant.

Sales Goal: Increase in Take-out sales of $1,000 per week.

Arcade: Often, pizzerias miss out on much of this revenue stream because they allow an outside amusement company to provide and service the equipment. Capsule dispensers, crane & self-redemption machines, video games, virtual reality games, and pub games all provide an additional revenue stream, especially when self-managed and not sharing the income with an amusement company. Investment in this area can easily go into the hundreds of thousands of dollars, but starting small is a great way to add revenue without major expense. The expected ROI (return on investment) can be as little as one year. A capsule dispenser, three self-redemption games, and two video games can be purchased for less than $25K.

Sales Goal: Revenue of $500 per week.

Customer-Centric Revenue Streams

Tapping into your existing customers to create additional revenue streams is often the most cost-effective strategy. To take advantage of these revenue streams, you must have a POS system (Point-of-Sale) that accommodates each strategy.

Gift Cards: Gift cards may be physical (like a credit card) or digital (using a code or tied to a customer account). Gift cards provide your customer with the opportunity to spend more money buying gift cards which they then use to convince other people in their lives to order pizza from you. What better way to obtain new customers! An estimated 70 percent of restaurant customers surveyed say they would purchase a gift card. A pizzeria doing $500K, applying standard average ticket and # of regular customers, gives us some inspiring results.

Sales Goal: 70 percent of customers buy 1 gift card = sales increase of $400 per week.

Loyalty Programs: A high-frequency customer orders once per week. On the other end of the spectrum, a low-frequency customer orders once every two months. What is the expected result of the implementation of a Loyalty Program? A minimum of one extra order per month, with a 50 percent participation rate. If that is true, and countless statistics indicate it is, this is some crazy math. Using the same base of a pizzeria with $500K in annual sales, here are the expected results.

Sales Goal: 500 customers ordering an extra $30 per month = sales increase of $3750/week.

Delivery & Catering Revenue Streams

Online Ordering and Apps: Your POS company will help you set up a website with online ordering and an app that your customers may load on their cell phone from either Google Play Store or Apple App Store. Even if you do not deliver, adding this service for your customers to place pick-up orders will give you instant sales results.

Sales Goal: 10 percent increase of to-go sales $500 per week.

Self-Delivery & Third-Party Delivery: Whether you hire your own drivers, sign up for Third Party Delivery, or do a combination of both, sales increases due to adding delivery are proven out at 25 percent or more time and again.

Sales Goal: Increased sales of $2500 per week.

Catering: Catering may be dropped off or may be done as full-service. Adding a catering menu adds an additional revenue stream, even if you don’t expect to go the route of full catering. A drop-off catering menu is a simple way to add catering as a revenue stream.

Sales Goal: Increased sales of $500 per week.

I promised Fun Math. Your weekly sales with these added Revenue Streams:

$5,000 take-out sales

$3,850 dine-in sales @ 1000 sq ft

$1,000 drive-through sales

$500 arcade sales

$400 gift card sales

$3750 loyalty sales

$500 online and app sales

$2,500 delivery sales

$500 catering sales

Total Weekly Sales = $18,000

That’s some Fun Math!

The post Revenue Streams for Your Pizzeria appeared first on Pizza Today.

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.

The post New Location, Expanded Offerings: Piazza Pizza & Beach Bodega Has Something for Everyone on Pensacola Beach appeared first on Pizza Today.

The Stella Amatriciana Pizza from Pizzata Pizzeria in Philadelphia, Pennsylvania is our pick for Pizza of the Week

This week’s Pizza Today Featured Pizza of the Week goes out to Pizzata Pizzeria in Philadelphia, Pennsylvania and Pizzata Birreria in South Philly. The two-unit operation is constantly putting out spectacular pizza specials. We love following them on Instagram. We selected the Stella Amatriciana Pizza because it is a stunner every time and their customers went crazy for it.

Also known as the star pizza, this pizza isn’t what many think of when hear stuffed crust. They think of round pies with a ballooned crust edge. But instead, the star pizza presents as a beautifully crafted work of art. Great work, Pizzata!

Let’s explore more about the pizza from co-owner Davide Lubrano.

Why: “100-percent sourdough, it’s a star shaped pizza representing the amatriciana pasta in Italy, and you can enjoy both a soft crust filled with ricotta as well as a crispy under carriage bottom.”

Process: “Its 100-percent sourdough with a blend of 4 different flours, with a 4-5 days slow fermentation and maturation process with zero commercial yeast and all naturally leavened, which makes the gluten easier to digest, lowers glycemic index, and improves the mineral absorption of grains.”

It was created by @obsession_pizza co-owner and baker of both location

How: “Creativity is what I love the most, and it’s very important to being able to express your self recreating certain flavors you love into a pizza and being able to bring that vision to life Feedback from costumers it’s been amazing so we decided to add to it to both location at @pizzata_pizzeria and @pizzata_birreria.”

Learn more about Pizzata Pizzeria at https://www.pizzatapizzeria.com/ and follow both locations on Instagram at @pizzata_pizzeria and @pizzata_birreria.

You can also check out A Conversation with Davide Lubrano and Vinny Gallagher, Pizzata Pizzeria, Philadelphia in Pizza Today.

What is Pizza Today’s Pizza of the Week?

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

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

The post Pizza of the Week: Pizzata Pizzeria, Philadelphia, Pennsylvania appeared first on Pizza Today.

SAN FRANCISCO, JULY 22, 2024—Square Pie Guys, a modern pizza restaurant popularizing Detroit-style square pan pizzas in the Bay Area and beyond, is celebrating its Fifth Anniversary. Since opening its first brick-and-mortar in 2019, Square Pie Guys has sold over 1.2 million pies, which is almost 250,000 a year! Celebrations for this milestone anniversary include special promotions and the return of two highly popular Square Pie Guys collaboration pizzas. 

The first Square Pie Guys location was established in the SoMa neighborhood of San Francisco in the Summer of 2019, after a year of standout pop-ups. Now, there are three brick-and-mortar locations (two in San Francisco and one in Oakland), ghost kitchens across the Bay Area, and a partnership with Good Eggs for people nationwide to get their Detroit-style pizza.

What started as an experiential pop-up has now become an award-winning restaurant group. With their creative pursuits and dedication to quality, Schechter has crafted fan favorites such as  ‘The Big Von’ and ‘6×8 Pepperoni’. Their success story is a testament to their passion and commitment to delivering the best pizza experience. To date, Square Pie Guys has donated over $100,000 since their opening through their collaboration pies where every purchase has a percentage donated to the collaborators’ organization of choice.

“We’re super grateful to the community and our supporters over the years and are very lucky to have a loyal fanbase that has grown exponentially since our pop-ups. Our guests are why we push so hard to provide innovative, fun, and high-quality pies daily,” says Marc Schechter, founder and owner of Square Pie Guys. “Our team is thrilled to celebrate half a decade of bringing people together over delicious meals and creative pizza experiences that leave a lasting impression on every Guest. Looking forward to continuing to celebrate being square.” 

As Square Pie Guys celebrates its fifth business anniversary, it is more committed than ever to redefining the pizza experience. Square Pie Guys believes that pizza is not just a delicious meal but a symbol of sharing something wonderful with those around you, emphasizing the word ‘share’ because life is better when we share it, and so is pizza. 

About Square Pie Guys: 

Square Pie Guys, a pizzeria born from a shared passion for perfecting pizza, stands out by offering unique Detroit-style pizza. This style, which can be enjoyed in the Bay Area and beyond, is a testament to our commitment to bringing people together over delicious meals. Being a Square is about embracing diverse tastes, fostering connections, creating lasting memories, and striving to make the best pizza possible. Pizza has the unique power to bring people together through sharing, and this spirit of inclusivity permeates every aspect of Square Pie Guys. We welcome you to join our community and share our love for pizza. At Square Pie Guys, we are not just about pizza. We are about community. We support local organizations, sponsor community events, and share meals with those in need. Our commitment to making a meaningful difference in every city we serve sets us apart. Connect with us on Instagram, TikTok, and Facebook to stay updated on Square Pie Guys. 

The post Square Pie Guys Reaches Quinquennial Anniversary With Over 1.2 Million Detroit-Style Pizzas Sold appeared first on Pizza Today.

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.

The post Mortadella Pizza with Anthony Falco appeared first on Pizza Today.

TOLEDO, Ohio, July 17, 2024 /PRNewswire/ — Marco’s Pizza, one of the nation’s fastest-growing pizza brands, has been recognized in Entrepreneur’s second annual ranking of the Top Brands for Multi-Unit Owners. The ranking identifies the brands with the most appeal for prospective franchisees interested in multi-unit ownership, as well as existing franchisees looking to expand their portfolios. Marco’s Pizza jumped two spots this year, ranking No. 8 and claiming the title as the only pizza brand in the Top 10 list.

To determine the top brands for multi-unit ownership, Entrepreneur asked franchisors a few relevant questions: Do they offer discounts to franchisees purchasing multiple units? What percentage of their franchisees own multiple units? What percentage of their brand’s total units are owned by multi-unit franchisees? What is the average number of units owned by each franchisee? And finally, do they only sell multiple units or master licenses? Entrepreneur also factored in each company’s Franchise 500 score, which is based on an analysis of more than 150 data points in the areas of costs and fees, size and growth, franchisee support, brand strength, and financial stability.

“Franchising is about fulfilling ambitions. For some franchisees, their ambition is to simply be their own boss—and for others, it’s to own an ever-expanding collection of businesses as a multi-unit franchisee,” says Jason Feifer, editor in chief of Entrepreneur magazine. “We created this list for people with big vision, to help them find the brands that most support growth at all stages.”

Nearly half of Marco’s current franchise network is comprised of multi-unit operators.

The brand’s development strategy prioritizes franchisee relations and a development support system, including technology and tools to help identify territories for expansion, plus support in real estate, construction management, field operations, and information related to financing.

FRANdata, a leading research and advisory firm that analyzes the franchise market, reports Marco’s 2023 FUND Score of 895 is in the top 1% of all evaluated franchise systems and is among the top three scores for all QSR brands. These impressive rankings are a testament to the brand’s commitment to financing guidance as a core focus of its franchise development strategy which has led the 1,200-unit brand on the path to continued growth.

Prospects are taking note of the business opportunity, as Marco’s Franchising Franchise Disclosure Document reports the Top 50% of Marco’s franchised stores generated average net royalty sales of AUV $1,208,653 during the 2023 fiscal year*.

“We are incredibly honored to be recognized by Entrepreneur as one of the top brands for multi-unit ownership,” said Gerardo Flores, Chief Development Officer of Marco’s Pizza. “This ranking fuels our continued commitment to supporting our franchisees with the resources, tools, and guidance they need to expand their portfolios. At Marco’s, we are dedicated to not only growing our brand, but also empowering our franchisees to achieve their ambitious business goals – this recognition underscores that.”

For more information Marco’s Pizza franchise opportunities, visit https://www.marcos.com/franchising/ or contact Jamie Cecil at jcecil@marcos.com or 866-731-8209.

To view Marco’s Pizza in the 2024 Top Brands for Multi-Unit Owners list, pick up the July/August issue of Entrepreneur magazine, on newsstands now, or find the list online at https://www.entrepreneur.com/franchises/directory/top-multiunit-ranking.

ABOUT MARCO’S PIZZA

Headquartered in Toledo, Ohio, Marco’s Pizza is one of the fastest-growing pizza brands in the United States. Marco’s was founded in 1978 by Italian-born Pasquale (“Pat”) Giammarco and thrives to deliver 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 1,200 stores in 35 states with locations in Puerto Rico, the Bahamas, and Mexico. Most recently, Marco’s Pizza was ranked No. 48 on Entrepreneur Magazine’s 2024 “Franchise 500” ranking. Other recent accolades include a high ranking on Newsweek’s 2023 “America’s Best Customer Service” in pizza chains list, earning a spot on QSR’s Top 50, and being featured on Nation’s Restaurant News’ prestigious “Top 500” ranking.

*Based on the Average Sales Volume of the top 50% of U.S. Franchised Stores for our fiscal year 2023. Based on our fiscal year 2023, 185 of 447 Franchised Stores in the category (or 41%) met or exceeded this average. This information appears in Item 19 of Marco’s Franchising’s 2024 Franchise Disclosure Document (“FDD”) – please refer to our FDD for complete information on financial performance. Individual results may differ. There is no assurance that any franchisee will perform as well.

SOURCE Marco’s Pizza

The post Marco’s Pizza Ranked in Top 10 on Entrepreneur’s List of Top Franchise Brands for Multi-Unit Owners appeared first on Pizza Today.

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

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

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

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

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

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

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

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

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

The post Pizza Guys Announces Sacramento Basketball Star Malik Monk as their new “Pizza Guy” appeared first on Pizza Today.

A Q&A with Mario LaPosta, da LaPosta, Newton, Massachusetts

Concept:

da LaPosta is an authentic wood-fired pizzeria and restaurant with Italian roots and New England flair. da LaPosta honors chef Mario LaPosta’s dedication to tradition and innovation, with a menu that showcases the best ingredients that regional purveyors have to offer. Naturally leavened, artisanal pizza is at the center of the seasonal menu, along with street food inspired starters, and handmade pasta. The wine list boasts the best of Campania and Southern Italy. Specialty crafted cocktails emphasize seasonality and Italian Spirits along with a Negroni and Spritz menu.

Pizza Style & Dough:

We’re an artisan pizzeria serving Neapolitan inspired pizza cooked in a 900-degree wood fired oven. Our pizza is naturally leavened, made with proprietary whole wheat flour from central milling, so our dough is very unique. It’s crisp, soft, light and airy all at the same time. Not as soft as Neapolitan and not as crisp as Roman, somewhere in between. The starter for our sourdough is almost 8 years old. I spent a year developing the flour blend, Farina da LaPosta, so no one else in the world is using it. Our dough method is very old school, with the sourdough, high hydration and a low salt content, it then rises in wooden dough trays at an ambient temperature. It’s similar to what a lot of great bread bakers do. Lots of structure, very flavorful very easy to digest. You don’t feel heavy after eating the pizza.

With a rich background in pizza making, what went into getting Da LaPosta off the ground?

Well let’s just say I feel like my entire life has been geared towards getting da LaPosta off the ground. I’ve always been overly passionate about food and pizza. Growing up in a very Italian household, food, family and big dinners were always important. My mom made the best pizza, and I always said mom, I’m going to have a Pizzeria one day. Professionally I worked as hard as I could, learned as much as I could, and worked my way up the ladder to become a chef. I was lucky enough to work with some amazing chefs along the way that not only taught how to cook, but how be a leader and run a restaurant. Once I put roots down in Boston, I spent 2 years developing the da LaPosta concept, and sought out business partners who believed in me and my vision. It was an incredible amount of hard work to get where I am today and took a lot of support from a lot of people, especially my wife.

You have a talent for interesting ingredient pairing. Tell us about your process of coming up with those combinations.

I like to take inspiration from lots of different things. Childhood memories, great meals I’ve had whether it be street food, a great restaurant, or one family or friends cooked. I love specifically Roman style pizza al taglio, the toppings are usually unique and abundant because the sturdier pan pizza can hold it. So, I think about different creations I’ve had and how that can translate to my pizza. In the summer and fall every ingredient we buy is local, so I let the bounty of local farms do the speaking, I’m just lucky enough to get to use the beautiful produce. I’m inspired by great chefs I’ve worked for like Andy Nusser, Corey Cannon, and Chefs like Marc Vetri & Chris Bianco, you know you take what they’ve done and try to give it a spin of your own. But the overall approach is simple, simplicity is the key, don’t overdo it. Doesn’t have to be Italian either. For example, my wife lived in Baltimore for 5 years, so I came to love Maryland style crab cakes, I bought some local Maine crab, made a homemade old bay seasoning, a light aioli, a little arugula, and put that on top of a pizza Bianca with some really good olive oil, woah.

What is a perfect pizza to you?

That’s a loaded question, haha. There’s so many different variations of pizza and I truly love all of them. My perfect pizza is a dough that’s definitely naturally leavened, a sourdough, that is crisp, light and airy. Lots of structure! That is balanced, not overly saturated with ingredients, and lets the ingredients shine. That would either be a Margherita or a perfectly balanced Formaggi, with Gorgonzola Piccante, Mozzarella, Smoked Mozzarella, & Parmigiano.

What’s next for you and Da LaPosta?

What’s next for us is we want to continue making da LaPosta in Newton better and better, where we are now food and service wise, we only need to continue to raise the standard and I think we’ll do that. We have an incredible team in place, I’m so lucky to have the team I do. And we’re looking forward to growing as a company, opening more da LaPosta’s and showcasing different styles of pizza such as a Roman pan pizza or a really elevated NY style slice.

The post Conversation: Mario LaPosta, Da LaPosta Newton, Massachusetts appeared first on Pizza Today.

FT. LAUDERDALE, Fla., July 9, 2024 /CNW/ — Princess Cruises today announced another exclusive celebrity culinary collaboration, with Pizza Chef Tony Gemignani, the 13-time World Pizza Champion and undisputed greatest pizza maker in modern history. Chef Gemignani has created five unique pizzas for Princess, each with an exciting blend of savory flavors and premium ingredients from Soppressata sausage and hot honey to Gorgonzola and sweet fig preserve, further enhancing the line’s position as offering the Best Pizza at Sea.

Chef Gemignani’s artisan, hand-crafted pizzas will initially debut at Alfredo’s onboard the new Sun Princess, adding to the greatest assembly of culinary experiences at sea, with plans to extend to the rest of the fleet this summer. Princess chefs received specialized training under the guidance of Chef Gemignani from his acclaimed Tony’s Pizza Napoletana in San Francisco ensuring they can masterfully replicate his original, hand-crafted pizzas at sea.

To mark the exciting, new collaboration, Princess Cruises will attempt to set a GUINNESS WORLD RECORDS title on July 12 for Largest Pizza Party at multiple venues with fresh-from-the-oven pizza prepared by the line’s master chefs, including new selections from Chef Gemignani.

Chef Gemignani is the most decorated pizzaiolo in American history, an award-winning chef, restaurateur, master instructor, philanthropist, founder of Slice House by Tony Gemignani, and author of PIZZA, The Pizza Bible, and The Pursuit of Pizza. Born and raised in Northern California, he opened his first restaurant in San Francisco in 2009 – Tony’s Pizza Napoletana – offering several styles of pizzas including Classic American, Italian, Sicilian and Neapolitan pizzas artfully made with artisan flours, an array of authentic sauces, and seasonal ingredients and finished in seven different, regionally-specific ovens. The restaurant was met with immediate success upon opening and was named the best pizzeria by USA Today and top pizza restaurant by the Travel Channel.

“Princess is about delivering great experiences and there is no more important element than Pizza.  While Princess has long been known for having the best pizza at sea, we decided to take it up an entirely new level with legendary Tony Gemignani,” said John Padgett, Princess President. “Tony is the ‘GOAT’ with unparalleled world championships, expertise and passion for crafting the perfect pizza.”

Over the course of his career, Chef Gemignani has achieved 13 World Pizza Champions, two-time Food Network Gold Medalist, four GUINNESS WORLD RECORDS titles, and opened more than 30 restaurants. He’s appeared on multiple reality television series including “Food Network Challenge,” “Bar Rescue,” and appeared on the Master Class GOAT series, The Travel Channel and CNN. https://tonygemignani.com/

“Princess is the original Love Boat and its magnificent ships are known to all the world,” said Gemignani. “Bringing my original recipe hand-crafted pizzas inspired by the destinations Princess visits to the world-class line up of culinary offerings onboard its ships is not only exciting but an honor.”

The new Chef Gemignani-designed pizzas will take center stage at Alfredo’s and Gigi’s specialty pizzerias, charming, sit-down venues offering an enticing menu of freshly prepared, individual-size pizzas, salads, wine and beer and more, and voted “Best Pizza at Sea” by USA Today, as well as the complimentary Slice locations found on the Lido Deck of Princess ships.

The new partnership adds to an impressive roster of celebrity collaborations that Princess Cruises has cultivated, showcasing its commitment to providing unparalleled culinary experiences. Other recent collaborations include:

• Dario Cecchini, the world’s most famous butcher
• Makoto Okuwa, renowned sushi master
• Rob Floyd, celebrity mixologist
• Romero Britto, world-renowned artist
• Gerard Bertrand, Master Winemaker
• Darren McGrady, former Royal Chef
• Tyra Banks, supermodel and businesswoman
• Rudi Sodamin, internationally-respected chef

Additional information about Princess Cruises is available through a professional travel advisor, by calling 1-800-Princess (1-800-774-6237) or by visiting www.princess.com.

About Princess Cruises
Princess Cruises is The Love Boat, the world’s most iconic cruise brand that delivers dream vacations to millions of guests every year in the most sought-after destinations on the largest ships that offer elite service personalization and simplicity customary of small, yacht-class ships. Well-appointed staterooms, world class dining, grand performances, award-winning casinos and entertainment, luxurious spas, imaginative experiences and boundless activities blend with exclusive Princess MedallionClass service to create meaningful connections and unforgettable moments in the most incredible settings in the world – the Caribbean, Alaska, Panama Canal, Mexican Riviera, Europe, South America, Australia/New Zealand, the South Pacific, Hawaii, Asia, Canada/New England, Antarctica, and World Cruises. The company is part of Carnival Corporation & plc (NYSE/LSE:CCL; NYSE:CUK).

SOURCE Princess Cruises

The post Best Pizza at Sea About to Get Better as Princess Announces New Partnership with 13-Time World Pizza Champion Chef Tony Gemignani appeared first on Pizza Today.

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

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

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

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

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

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

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

The post Stoner’s Pizza Joint Announces 4 New Franchisees in 2 States appeared first on Pizza Today.

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.

Getting the fundamentals down inside your pizzeria

“You can practice shooting eight hours a day. But if your technique is wrong, then all you become is very good at shooting the wrong way. Get the fundamentals down and the level of everything you do will rise.” 
— Michael Jordan

In the last couple articles, I talked about how sports translate into the restaurant world and, more specifically, the pizza industry and your pizzeria. That’s why this Michael Jordan quote rings true. The one thing that might not ring true is we never have practice … For us, it is always game time. The way we do something is the way we do everything. Consistency breeds success, and getting the fundamentals down inside your pizzeria is most important.

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

I have talked a lot about training your staff correctly from the moment they join your team. One other key point to mention is that they are always watching you. Everything you do becomes the standard. You can have as many signs as you want on the walls and talk until you are blue in the face, but your actions have the most consequences. You need to be the one who sets the standard and the one who holds others accountable. I have seen many good operators in my time, ones who have very successful pizzerias. What separates the good ones from the great ones? The little, mundane everyday tasks.

As many of you know I started in the pizza industry as a driver, and I am very proud of that. The beginning of my career I drove for the big chain pizzerias. When I finally got my first delivery job for an independent operator it was a lot different (to say the least). Mainly at that time the technology of the big guys was the biggest advantage the independents didn’t have. Still this particular independent was very busy. I quickly found the reason for their success: There was a manager working named Paul, and Paul was all of 20 years old. As I was working the oven, every pizza needed a parchment paper under the pizza.  Every time I cut a pizza I forgot the paper. I had never done that before. Paul was furious and reminded me every single time. He even threatened that he would send me home if I did it again. I also observed that a customer would never call back about the toppings being wrong or about a salad missing the dressing. Paul made sure that every single detail was followed to the letter.

I ended up loving to work for Paul because my tips were great because the food was always right. Fast forward 20 years and Paul is a great friend, and he has had his own pizzeria going on 14 years and he has become very successful. His operations are great, and they have stood the test of time. In fact, he recently expanded into a full-service model, and he is doing amazing. Speaking of expansion, that’s what we will delve into 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: Back to Basics appeared first on Pizza Today.

Optimize your Online Ordering Menu

When everything is on the line, every detail matters. This diligent approach is typical for recipes and
occasionally the ambiance, but for whatever reason the online menu gets a backseat. Meanwhile, this is how most customers initially interact with our businesses. Yet the modifications, or lack thereof, can be confusing/problematic, causing customers to go elsewhere. Here is how you avoid that, and better yet maximize their behavior.

Everything’s moving at a breakneck pace. I get it. There’s no master guide on how to set up online ordering other than attempting to mimic other successful owners, the typical way this goes down. You send off your menu to the POS company that builds your menu and you assume they know what’s best. That is categorically untrue, they know how to load the menu you provide. They don’t know how to maximize the sales potential of your items and they are not incentivized to do so. You are, so you have to do the heavy lifting here.

It’s crucial to consider how the menu will be structured for modifications and add-ons to maximize the customer’s experience.

The Power of Customization

Customers love options. Whether they can choose a ton of extra pizza toppings on just one half of the pie, swap out one type of pasta for another, or add extra cheese, customization is key. It makes customers feel in control of what they are about to drop dough on. More importantly, it can significantly boost your sales.

Extra toppings, substitutions, and special requests all add up to a higher ticket average. But if these options aren’t clearly displayed, customers may leave disappointed (or, worse, leave the website with three things in the checkout that never get purchased).

Avoiding Assumptions and Frustrations

One of restaurant owners’ biggest mistakes is assuming customers will understand how to modify their orders. If your customer can’t easily find the option to make a half-size pizza or have their hand held to the special requests section, they either abandon their order or settle for something they don’t really want.

By clearly listing all available options and modifications on your menu, you make it easy for customers to get exactly what they want without the hassle. This reduces errors, increases customer satisfaction, and ultimately drives repeat business.

Mike Bausch, owner, Andolini’s Pizzeria

Forced modifiers are your best friend. It’s a perfectly scripted server but on autopilot.

An effective online menu enhances the customer experience and streamlines your operations. When customers can make all their choices and modifications upfront, it reduces the back-and-forth with staff and minimizes errors in the kitchen.

If your menu doesn’t offer the flexibility and customization that customers seek, there is someone else out there who does. You can differentiate your restaurant from the competition and build a loyal customer base by going in on every option and pre-loading the scenarios into your POS. Additionally, if you don’t know what to do, go to other websites. Check out similar menus and mimic their ordering. If an issue comes up frequently, like a sauce on the side, build that option into the forced modifiers.

When someone uses the special request note section, you can safely assume 50 other people have had that same issue or request but never said anything. If the request happens three or more times, not making a change is pure laziness on your part. Don’t put the responsibility of maximizing an order experience on the customer — that’s our responsibility. By providing clear and easy-to-use options, especially online, you can enhance the customer experience, increase sales and stand out as a dependable experience. Don’t underestimate the power of a well-structured menu, because it’s no longer just a best practice, it’s a mandate.

The post Mike’s Monthly Tip: Maximizing Online Menus appeared first on Pizza Today.

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

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

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

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

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

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

It’s all pizza and it’s all for YOU!

Kind regards,

Bill Oakley

Group Show Director

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

Story of Chicken Wings History — No Thing But a Chicken Wing

Once upon a time, chicken wings were inexpensive due to the nature of supply and demand in American restaurants. According to legend, this part of the chicken was “undesirable” — and when restaurants did use wings it was mostly to create stock for soup.

Can you believe people used to discard them? Talk about fowl!

Then a light bulb went off in Buffalo, New York. The “aha” moment reportedly was had by Teresa Bellissimo, co-owner of an establishment called the Anchor Bar. Rumor has it she needed to come up with some late-night food quickly on the spot and had plenty of wings sitting around in the kitchen because, you know, no one cared for them in 1964. She deep-fried them, tossed them in a spicy cayenne pepper sauce and the rest is history.

If you believe that version of history. There are several other claims as well. At the end of the day, in your pizzeria in 2024, does it matter who created the Buffalo wing? Not really. What does matter, however, is that they remain wildly popular as an appetizer or entrée. And if you were in business before and during COVID, then you know a thing or two about the price fluctuations and supply chain issues the pandemic brought to an item that once was no more than an afterthought.

(For what it’s worth, in 1977 the City of Buffalo recognized Bellissimo and the Anchor Bar for putting Buffalo wings on the map nationally).

What happened over the next 60 years with wings?

An impressive explosion of popularity. They’ve become a de facto official food of parties and sporting events, right along with pizza. Can you imagine a Super Bowl viewing without both pizza and wings?

Using my family of four as not-so-scientific proof on the micro level, Friday night is “Pizza and Wings Night” in the White House. We call our favorite local indie pizzeria (actually, we order online if you’re keeping track at home) and our order rarely changes: wings, breadsticks and two large pizzas (the toppings do vary based on mood). The pizzeria can count on that order from me like clockwork every Friday around 6:45 p.m. for a 7:30 p.m. pickup.

Obviously, I’m not the only consumer infatuated with wings. In fact, Americans consume nearly 1.5 billion pounds of wings during the Super Bowl weekend alone, according to the National Chicken Council.

That’s just one weekend of the year!

According to Datassential, 76 percent of all restaurants in the United States offer chicken wings on their menu. And the National Chicken Council says 37 percent of Americans say wings, not pizza, is their favorite game-day food.

With demand surging and supply getting cramped during the pandemic, restaurateurs and diners alike felt the sting. From 2011 to 2021, wholesale wing prices spiked from $1.50 per pound to over $3 per pound. That’s according to the National Chicken Council, which also says demand for the product hasn’t just risen domestically, but globally.

Thankfully, the shortage is over. On February 10, 2023, the Buffalo News published a piece where the headline said it all: “The Great Chicken Wing Shortage has ended. The Great Chicken Wing price spike has not.”

Rising prices are here to stay, which is why operators must constantly evaluate costs and price their menus accordingly. What should not change, however, is your dedication to having wings on the menu — because consumers want them in a big way.

Wings are a dual-threat menu item — they can be a starter or the main course.

And there are many ways to prepare and serve them. Don’t have a fryer? No problem! Baked, grilled, smoked … you get the point. Serve them with a dry rub, a classic Buffalo sauce or with a BBQ sauce to keep it simple. Don’t limit your creativity, however. Over the years a wide array of flavors and sauces ranging from Thai Peanut to Garlic Parmesan to Raspberry Habanero have become popular. Much like an open pizza skin waiting to be dressed, think of the humble wing as a blank canvas and do with it as you wish.

2 of the Best Chicken Wing Recipes

If you need a little inspiration to get started, here are two of my favorites.

Bluegrass Bourbon Wings

Get the Bluegrass Bourbon Wings Recipe.

Raspberry Habanero Wings

Get the Raspberry Habanero Wings recipe.

JEREMY WHITE is Editor-In-Chief at Pizza Today.

The post Chicken Wings Remain One of the Hottest Appetizers in your Portfolio appeared first on Pizza Today.

A Look at Summer Tomato Varieties, Prep and Recipes

Harvesting fruitful tomato rewards from a seedy past

In 1521, Hernan Cortez looked upon the smoldering destruction of Tenochtitlan. His 1400 Spanish troops reinforced by 200,000 native tribes had finally succeeded in conquering these fierce Aztec enemies who had also been decimated by months of a smallpox epidemic. Before the battle, conquistador Bernal Diaz noted that he warned that the Aztec warriors “… wished to kill us and eat our flesh and had already prepared the pots with salt, peppers, and xitomatl,” the Aztec term for tomatoes. Nearby, the Franciscan Friar Bernardo di Sahagun noted that as the sacking of the city continued into the market, he remembered seeing an amazing number of tomatoes there. “Some xitomatl were small like cherries, others elongated, round or large with colors ranging from the deepest red to yellow.”  The Aztecs, he noted later, used tomatoes in juices and sauces, or mixed with chilies, avocados, beans, squash and even bird excrement. Cortez and his conquistadors were not captured or eaten but they did bring to Spain new foods like potatoes, turkey, squash and beans, as well as the fruit and seed of the tomato.

Summer Tomato Varieties — Pulp Friction

Hernan Cortez, despite his genocidal tendencies, never knew the breadth of the positive culinary impact his actions brought to the world. Yet even today many chefs and pizza makers do not realize the impact that tomatoes have on their business and for their customers. In some pizzerias, tomatoes are on every pizza and still these pizza makers’ only relationship to the tomato seems to be their use of a #1 can opener to crack open a #10 can of tomato sauce. Others try to save by buying the cheapest sauces and topping pizzas with waxy, unflavored, corporate Romas even in the summer. We all must know that customers today are more knowledgeable than ever and that fresh, local and in-season means flavor. Here are three tomato categories that can be found from mid-summer to fall to wow your customers with.

Heirloom tomatoes:

These are tomatoes that have been handed down from generation to generation and, as a rule, date back more than 50 years. Heirloom doesn’t mean they have better flavor. Mr. Stipey, on the other hand, is a tasty large yellow with red stripes and is sweet and juicy. Cherokee Purple is packed with umami and a deep, smokey and complex flavor. German Pinks are huge and meaty and, if sliced thin atop a pizza, the outcome is dramatic. Black Krims are from Russia with wonderfully dark, smokey flavor.

Cherry Tomatoes:

These come on in abundance in mid-summer and are closer to their wild ancestors than any other. Cherries pack all the intense sweet flavor from a large tomato and compact it into a tomato the size of large marble. Many people consider the Sungold the best tasting variety with its great balance of acidity and sweetness. The Yellow Pear tomato is one of the oldest varieties and only an inch long, but its tapered top has a pleasant look, and a mild sweetness. The Italian Piennolo del Vesuvio is an amazing variety with low water content and thick skin perfect for hanging. This aging transforms this tomatoes’ sweet and tart flesh into a greater concentrated flavor bomb.

Toybox Tomatoes:

These range up to 3 inches. Perfect for stuffing or wedge cutting. I love the Green Zebra for its mildly acidic citrus flavor, but the larger Evergreen has more firm flesh and is sweeter. The Black Zebra has a complex flavor and a high flesh to seed ratio with cool greenish skin but deep red interior. The most popular toybox in France these days is the Cosmonaut Volkov, an unbelievably delicious toybox perfect for topping pizzas with.

There are many other tomatoes in the Plum tomato family like the San Marzano, Olivade, and Roma families. The Beefsteak family has the massive pink. Mortgage Lifter, Brandywine, and Yellow Brandywine, the deeply ribbed Costoluto Genovese is known for its concentrated flavor perfect for sauces.

How to Prepare your Summer Tomatoes — Gimme Some Skin

Preparing in-season tomatoes in your pizzeria produces epic flavors and is a shocking presentation when you know how to match your platform, cheeses and toppings with this lovely fruit. Here are many ways to make fresh tomatoes in your restaurant.

Slicing:

Because tomatoes are very juicy, you will sometimes need to tilt your cutting board with a wet, folded kitchen towel on a large sheet pan after you have sliced them. This will enable the juices to escape and thus ensure that the top of any pizza will not be too watery. Sprinkling a small amount of salt on the fruit will leach more tomato water out also.

Skinning:

Some tomatoes have very thick skins that can burn on pizzas or curl into a leathery annoyance. It is easy to cut an X in the bottom of tomatoes and plunge them into boiling water for just five seconds or less for smaller ones, then plunge them into an ice bath. Most skins come right off this way. Once the skin is off, it is fair game for smoking, coring and making tomato concasse (the French term for small dice).

Oven Drying:

A wonderful way to increase the intensity of flavor is to quarter tomatoes and toss with extra-virgin olive oil and dried herbs. Do not use salt because it will draw too much juice out. Place on parchment in a 200 F to 250 F oven for up to two hours depending upon the type of tomato and how you wish to use them. Sometimes the tomatoes can become too leathery to use on any pizza, so a half-drying bake is preferable.

A Summer Tomato Pizza Recipe — Big Red Triple Tomato Pizza with Pancetta and Brie

I have always loved tomatoes and cured pork, the fresh sweet acidity is a great foil to the salty, crisp and oily pancetta. The cream sauce and just enough mozzarella for a good pull lies under the pancetta. The fig leaf and lemon in the tomato honey imparts a bright vanilla and coconut nuance which embraces the brie slice perfectly and the tomato crisps add an exciting finale to each bite. This pizza is all in the prep. Once that is done, it is incredibly fast to make. Just make sure the pizza cools or the brie will melt into butter.

Get the Big Red Triple Tomato Pizza with Pancetta and Brie Recipe.

JOHN GUTEKANST owns Avalanche Pizza in Athens, Ohio.

The post Killer Summer Tomatoes — Varieties and Ways to Make Them appeared first on Pizza Today.

Learn effective tools to navigate conflicts

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

However, conflicts will eventually arise.

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

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

PREVENTING BUSINESS OWNER CONFLICT

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

Set Clear Expectations

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

Put It in Writing

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

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

Respect Your Partners

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

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

ADDRESSING CONFLICT WITH BUSINESS PARTNERS

Be Proactive

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

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

Communicate Effectively

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

King suggests these communication tips:

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

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

Identify Everyone’s Motivation

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

FORMAL CONFLICT RESOLUTION STRATEGIES

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

Mediation:

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

Arbitration:

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

Litigation:

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

Parting Ways:

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

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

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

The post How to Avoid Disputes Between Owners appeared first on Pizza Today.

STERLING HEIGHTS, MI. – Since 1978, Jet’s Pizza has been crafting Detroit-Style Pizza. Now, nearly 46 years later, they are still using the same core ingredients and refusing to compromise on quality.

To celebrate National Detroit-Style Pizza Day, on Sunday, June 23, Jet’s Pizza is offering 20% off all menu-priced pizzas for online orders. Use code DSP24. This offer is available for both pick-up and delivery.

Photo Credit: Pizza Hut

Jet’s Pizza is proud to make our dough fresh in store every single morning, hand grate our cheese, and hand chop our veggies. Jet’s Detroit-Style Pizza has a light airy center, loaded with toppings, surrounded by caramelized cheese and a crispy, golden crust that is baked to perfection.

“We’ve always had a passion for our Detroit-Style Pizza and in recent years it’s been exciting to see areas outside of Michigan craving our style of pizza,” said John Jetts, President and CEO of Jet’s America, Inc. “We love a reason to celebrate Detroit and Detroit-Style Pizza, so we look forward to offering a special deal for customers to join in on that celebration.”

For a menu and store hours, go to jetspizza.com.

About Jet’s Pizza

Jet’s Pizza® is based in Sterling Heights, Michigan. It was founded as Jetts Party Shoppe and Pizzeria in 1978 by brothers, John and Eugene Jetts. Since then, it has now grown to over 430 stores in 22 states. Jet’s Pizza® is known for its Detroit-style, deep-dish pizzas, and fresh, high-quality ingredients. Every morning the dough is prepared by hand, premium mozzarella is grated, vegetables are hand-cut, and sauce is made with fresh vine-ripened tomatoes mixed with Jet’s proprietary spice and herb blend.

The post Jet’s Pizza® Celebrating National Detroit-Style Pizza Day appeared first on Pizza Today.

PLANO, Texas, June 18, 2024 /PRNewswire/ — Today Pizza Hut® announces its latest modern menu innovation, Chicago Tavern-Style Pizza, alongside a toppings transformation, marking the biggest toppings menu overhaul in over a decade. Pizza Hut is the first global pizza chain to offer a Tavern Pizza, in addition to being the first global QSR pizza brand to offer Chicken Sausage, Pesto Swirl and Spicy Sauce as permanent topping offerings. With Rachel Antalek, Pizza Hut’s new Chief Food Innovation Officer, at the helm, the brand is ushering in a fresh era at Pizza Hut with the addition of this new thin-crust style and pizza toppings, which all debut on menus nationwide today. *

The origins of the tavern-style pizza¹ date back to Chicago in the 1930’s and became a staple within taverns with bartenders serving up the thin-crust pizza style cut into squares, often for free, in an enticing effort to keep patrons staying longer. In recent years, the style has grown in popularity as a favorite amongst pizza enthusiasts of all generations who gravitate towards its square-cut, crispy thin-crust style that makes it a shareable and snackable pizza offering. What’s more, the cracker-thin crust is then loaded from edge to edge with delicious toppings, so a burst of abundant flavor is enjoyed in every single bite of the pizza. Pizza Hut’s take on the tavern-style pizza offers a trendsetting, modern experience that delivers a deliciously crispy bite with its thin-crust and innovative, contemporary flavors available in four recipes: Pesto Margherita, The Ultimate, Spicy Chicken Sausage, and Double Pepperoni.

“These menu additions represent a bold step forward as part of our culinary mission to bring our guests modern innovation that embraces what we know our customers are loving and looking for in a pizza. Tavern is not just a pizza; it is a culinary trend that reflects the excitement of today’s pizza scene,” says Rachel Antalek, Chief Food Innovation Officer at Pizza Hut. “We perfected these recipes to truly pay homage to Chicago and the hundred-year-old style in a modern way while pushing the boundaries of what’s possible in a pizza with fresh new toppings and flavors.”

As part of this launch, the brand unveils its biggest toppings transformation in over a decade with 8 new bold, fresh toppings and sauces joining menus nationwide as permanent additions. These 8 additions include Spicy Marinara Sauce, Pesto Sauce Swirl, Chicken Sausage, Fresh Diced Garlic, Grape Tomatoes, Caramelized Onions, Fire Roasted Peppers and Crispy Cupped Pepperoni. Customers can enjoy these new additions found on the four new Chicago Tavern-Style Pizza recipes or select them as toppings on custom Pizza Hut pizza orders. **

• Pesto Margherita Tavern Pizza: A combo of sweet marinara, grape tomatoes, garlic and basil pesto topped to the edge and served square-cut on Thin ‘N Crispy crust & sprinkled with parmesan-oregano seasoning.
• The Ultimate Tavern Pizza: A square-cut Thin ‘N Crispy crust topped to the edge with sausage, pepperoni, fire roasted peppers, onions, grape tomatoes & parmesan-oregano seasoning.
• Spicy Chicken Sausage Tavern Pizza: A square-cut Thin ‘N Crispy crust topped to the edge with spicy marinara, chicken sausage, fire roasted peppers, caramelized onions & parmesan-oregano seasoning.
• Double Pepperoni Tavern Pizza: A combo of sweet marinara, classic pepperoni & crispy cupped pepperoni topped to the edge and comes square-cut on Thin ‘N Crispy crust & sprinkled with parmesan-oregano seasoning.

The 4 new Chicago Tavern-Style Pizza recipes or a create your own 1-topping Chicago Tavern-Style Pizza can be ordered at participating Pizza Hut restaurants nationwide starting at $12.00* for a large pizza. For more information and to find your closest Pizza Hut location, visit www.pizzahut.com.

* Pricing, Participation, & Availability Varies. Additional charge for extra toppings and cheese. Priced higher in some locations, including California.

** New recipes not available on Big New Yorker or Gluten Free Crusts.

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.

¹ Historians.org: https:/www.historians.org/research-and-publications/perspectives-on-history/november-2018/deeper-than-deep-dish-the-case-for-chicago-as-americas-pizza-capital

The post Pizza Hut® Unveils New Chicago Tavern-Style Pizza and Toppings Transformation with Biggest Toppings Menu Overhaul in Over a Decade appeared first on Pizza Today.

The Smokehouse Pizza from Arizona-based Craft 64 Pizzeria and Brew House is our pick for Pizza of the Week

This week’s Pizza Today Featured Pizza of the Week goes out to Craft 64 Pizzeria and Brew Pub with two locations in Scottsdale and Chandler, Arizona and its Smokehouse Pizza. We selected this pizza for its great combination of smoked sausage, onions and mushrooms. We like that Craft 64 didn’t just use the basic topping by themselves. They were house smoked or wine braised. It’s the little extra that really makes this pizza stand out.

A little more Craft 64 from the pizzeria: This is our Smokehouse Pizza, made with house smoked sausage and onions as well as our own mozzarella and dough plus Parmigiano Reggiano, wine braised crimini mushrooms, extra virgin olive oil and rosemary.

We are Craft 64 Pizzeria and Brew Pub in Arizona and have two locations in Scottsdale and Chandler AZ.  We make everything from scratch including our own mozzarella, dough, sauces etc. and do not own a freezer or microwave.  We have been honored in winning a 50 Top Pizzeria award three years running now, last year placing #30 in the country!

Learn more at https://www.craft64.com/.

Follow Craft on Instagram at https://www.instagram.com/craft64scottsdale/ and https://www.instagram.com/craft64chandler/.

What is Pizza Today’s Pizza of the Week?

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

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

The post Pizza of the Week: Craft 64 Pizzeria and Brew Pub, Scottsdale, Chandler, Arizona appeared first on Pizza Today.

Quick Service Italian Restaurant Franchise to Launch Locations in Four States

WEST PALM BEACH, FL (June 13, 2024) – Cannoli Kitchen Pizza™, the growing pizzeria brand known for fresh Italian favorites made with authentic recipes, announces its first eight franchise developments which includes several locations throughout Florida in Boca Raton, Coral Springs, Coconut Creek, Fort Lauderdale, and Orlando, as well as locations in Alabama, Michigan and Georgia.

“Cannoli Kitchen Pizza has been serving families in Florida for 28 years, and we are eager to bring this concept to other states in the U.S. as we are confident new guests will make visiting our restaurants a weekly family tradition,” said Austin Titus, President of Cannoli Kitchen Pizza. “As we scale the brand, we will remain committed to sourcing the freshest ingredients to create a craveable and efficient dining experience. It’s rare to cultivate a restaurant brand with a mom-and-pop vibe that’s consistent across multiple locations, but that’s exactly what we are doing with this pizza franchise.”

Cannoli Kitchen Pizza operates four locations in South Florida – Boca Raton, Pompano Beach, Fort Lauderdale and Deerfield Beach – and plans to seal 30 new franchise deals and open five locations by the close of this year. During the expansion, the pizza franchise remains focused on maintaining its reputation for serving guests authentic Italian dishes at reasonable prices from friendly and knowledgeable staff.

“We’re executing a growth strategy designed to expand the brand and encourage anyone who is interested in owning a pizza franchise to reach out and set up a discovery day with our team to learn more about the perks of franchise ownership,” added Titus. “We’re here to help aspiring entrepreneurs achieve their dreams of restaurant ownership with a brand that people take great pride in being a part of – a brand that has a family-feel and is backed by a powerful support team with years of experience.”

The pizzeria originated in Boca Raton in 1996 and grew to six locations before it became a franchise concept in the fall of 2023. Today, Cannoli Kitchen Pizza is a part of United Franchise Group™ (UFG), a family of affiliated brands and consultants whose members have access to a global network and nearly four decades of experience in the franchising industry and is among the concepts included in UFG’s food division, Big Flavor Brands™.

About Cannoli Kitchen Pizza

Cannoli Kitchen Pizza® is a local’s favorite, Italian restaurant franchise that defines quick-service Italian-style. Known for using premium ingredients, freshly made cannoli, and providing quick friendly service, Cannoli Kitchen Pizza is transforming Italian take-out and delivery to a super-fast-fresh experience.  For nearly 30 years, Cannoli Kitchen Pizza has been creating fine classics like baked pasta, calzones, salads, garlic rolls, and pizza by the pie or by the slice; this is the place where Grandma’s lost recipes can finally be found! Named for its most famous crave-worthy dessert, Cannoli Kitchen Pizza handcrafts unforgettable, delectable cannoli and delivers every day of the week. For information about Cannoli Kitchen Pizza locations, menu, and catering visit www.cannolikitchen.com and for franchising opportunities, visit www.cannolikitchenfranchise.com.

About Big Flavor Brands

Big Flavor Brands™ specializes in franchises dedicated to creative eating, offering a zesty menu of fast-growing, award-winning food brands with a proven track record of success. From fast-casual restaurants with authentic third-generation recipes like The Great Greek Mediterranean Grill®, to specialty concepts like the grazing innovator and charcuterie board caterer Graze Craze®, and the super-fast, fresh Italian experience of Cannoli Kitchen Pizza®, Big Flavor Brands dominate their niches with quality, value, and tasty fare for every occasion. Big Flavor Brands represents the food division of United Franchise Group™ which is comprised of innovative concepts pushing the boundaries with an unwavering commitment to quality, variety, and the pursuit of joyful eating.

The post Cannoli Kitchen Pizza announces First Eight Franchise Developments appeared first on Pizza Today.

A Q&A with Hillary Lake, co-owner of Hillary’s Chicago Pizza, in St. Augustine, Florida

Concept:

We do Chicago pizza in Florida! I moved to Florida in 2018 to take care of my dad who had Parkinson’s and we decided to stay after he passed. We started making deep dish pizzas during the pandemic because we missed our Chicago pizzas. I posted my pizza on my catering Facebook page and people asked how they could get them. I said, “I can sell them to you!” And we snowballed from there. We partnered with breweries and tap rooms and did pop ups, then farmer’s markets, selling parbaked pizzas. We outgrew our commissary kitchen and found a space that was turnkey and took it over! We now have a brick and mortar with 24 taps of craft beer and wine, dine in and take out. We evolved and do our deep dish, thin crust and some Chicago Italian beef sandwiches.

Pizza Style & Dough:

We use a cornmeal, flour and butter dough. We use the same dough for both styles of pizza. We cold bulk ferment for 24-72 hours and find the sweet spot at 48-72.

Why pizza?

I love pizza and I come from a pizza city. I can eat all the pizza. Pizza was a pandemic accident and purely because Florida has limited Chicago-style pizzerias.

You have described it as a roller coaster pizza journey. What has helped you get to this point?

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

You have a great bar program. How are you able to showcase it?

We do have 24 taps of craft beer. We love to showcase independent breweries from Florida and Illinois and rotate in some of the fan favorites from all over. We like to keep it interesting and the taps are always changing. We are a local small business and love to support local and small businesses with our beer choices.

The post Conversation: Hillary Lake, Hillary’s Chicago Pizza, St. Augustine, Florida appeared first on Pizza Today.

Register to attend PizzaCon on November 7, 2024, at The Fillmore in Philadelphia, PA

Registration for the first ever PizzaCon is now OPEN! Join us November 7, 2024, at The Fillmore, a legendary venue in Philadelphia, Pennsylvania. This one-day event is an exclusive and experiential experience designed to connect pizzeria owners/operators looking to grow their businesses with the right suppliers. At PizzaCon, you can look forward to a dynamic and engaging experience that goes beyond the traditional trade show format. Get your tickets now!

What is PizzaCon?

PizzaCon will allow buyers 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 and experiential event designed for pizzeria owners and operators who are serious about growing their businesses.

Suppliers who want to get creative about how they put their product in the hands of operators must consider having a presence at the inaugural edition of PizzaCon.

PizzaCon is more than a B2B trade event. Get ready for a new and interactive pizza experience. While PizzaCon is right for attendees of the International Pizza Expo, you can expect to “see, network, shop, eat” in a more personal setting. Brands represented at PizzaCon are putting their best put forward and working to bring you a novel, intimate and exclusive experience – be sure you’re there to experience it first-hand!

Register to attend PizzaCon.

Learn more about PizzaCon.

The post PizzaCon 2024: Registration now open! 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.

Korean Corn Cheese Pizza from Fat Daddy’s Pizzeria in Provo, Utah is our pick for Pizza of the Week

This week’s Pizza Today Featured Pizza of the Week goes out to Fat Daddy’s Pizzeria with locations in Provo and Orem, Utah and its Korean Corn Cheese Pizza. We selected this pizza for its balanced flavor profile that features one of highlights of the summer harvest, sweet corn. We noticed an uptick in pizzas featuring sweet corn last year and that number has only increased.

What’s on the featured pizza?

Our Korean Corn Cheese Pizza is made with our creamy Alfredo base and topped with mozzarella, tangy peppers, and sweet corn kernels. We finished it off with our house-made Korean Mayo and fresh, chopped green onions.

Who created it?

Our owner operator, Janine!

How’d you come up with the pizza?

Janine collaborated with @yummysbbqsushi who inspired her to pursue this pizza! She recipe tested multiple times until she perfected the perfect Korean corn cheese flavor in a pizza!

What’s been the response from customers?

Positive! One Korean customer has said that this tastes just like a pizza you’d have from Korea. Others have commented on the way the house-made Mayo unexpectedly tastes very good on pizza! 🍕

Learn more about Fat Daddy’s at https://fatdaddyspizzeria.com/.

Follow the pizzeria on Instagram @fatdaddyspizzeria.

What is Pizza Today’s Pizza of the Week?

Pizza Today’s Pizza of the Week is a new web and social series where we recognized the creativity and outstanding pizzas that are hitting pizza menus across the country. We’re exploring what’s on the pizza, how it got its name, who created it and how they came up with it. We are scouring Instagram each week and saving pizzas that are contenders for our Pizza of the Week. Then our team will select a winner each Thursday, then we’ll reach out to the winner to answer a few questions and the winner will be posted the following Tuesday in People & Pizzerias on our website. Want to be considered for Pizza of the Week, tag us @PizzaToday and use the hashtag #ptpizzaoftheweek. We can’t wait to drool over your amazing pizzas!

Past Pizza of the Week Features:

Pizza of the Week: The Root Veggie, Rolling Stone Wood Fired Pizza, Muskegon, Michigan

Pizza of the Week: The 522 Pizza, Izzy’s Pizza, Omaha, NE

The post Pizza of the Week: Fat Daddy’s Pizzeria, Provo, Utah appeared first on Pizza Today.

New Pricing, Category Changes with Pizza Today’s 2nd Annual PIE Awards launch

Submissions are now open in the 2nd Annual Pizza Industry Excellence (PIE) Awards. Designed to honor independent pizzeria operators and help celebrate their business accomplishments, the PIE Awards offer more than a dozen categories covering a broad array of foodservice business disciplines.

Since its launch, the Awards and Pizza Today teams have worked behind the scenes to enhance the awards program for pizzeria operators. “We made a lot of changes to the second iteration of the PIE Awards, which will result in a much better experience for all involved,” say Pizza Today Editor in Chief Jeremy White. “First, we drastically lowered the entry fees. We also condensed the number of categories and tightened the timeline. We look forward to announcing the winners of the 2024 PIE Awards at PizzaCon in November.”

Pizza Today is seeking submissions for the following categories:

• Young Entrepreneur of the Year
• Best Advertising Campaign
• Most Interesting Menu
• Community Involvement Award
• Pizzeria Startup of the Year
• Mobile Pizza Business of the Year
• Most Innovative Pizza Company
• Best Pizzeria Social Media
• Best Pizzeria Website
• Best Pizza Box Design
• Best Video Short
• Most Unique Pizzeria Location
• Pizza Company of the Year by Region (Northeast, Mid-Atlantic, Southeast, Midwest, Southwest, Mountain West, Pacific Northwest, West Coast)

The submission process has been streamlined. Pizzeria operators have the option to save and come back to their submission if it is not ready to be finalized in our submission platform. Visit the PIE Awards FAQs.

Enter the PIE Awards. Early-Bird Submissions will receive an even deeper discounted rate. Entries submitted by the Early-Bird Deadline of June 28, 2024, cost $29 per entry. All other entries prior to the final deadline of August 5, cost $49 per entry. Enter the PIE Awards.

Once the entry period has closed, categories will be judged by Pizza Today and an expert panel of top pizzeria owners and chefs. Finalists will be announced in September and winners will be notified in October with PIE Awards being announced at PizzaCon in Philadelphia on November 7.

For more details on the PIE Awards, visit pizzatoday.com/pie-awards/.

The post PIE Awards are back and better! Submissions are now open. appeared first on Pizza Today.

Famed pizzeria opens second Iowa franchise location at West Glen Town Center on June 7

Award-winning Brooklyn style pizzeria, Grimaldi’s Pizzeria, is thrilled to announce that its franchisee, Doughtime Pizza Company, will open its second Iowa location on June 7 in West Des Moines. Located at 5485 Mills Civic Pkwy, the West Glen Town Center location is the second opening by Doughtime, joining its Ankeny location that opened in January 2024.  The West Des Moines location is the second of five planned Iowa locations in a multi-unit franchise development agreement between Grimaldi’s Pizzeria and Doughtime.

The West Des Moines restaurant features Grimaldi’s signature, classic New York décor, including red and white checkered tablecloths, black and white photos of iconic New York landmarks and handcrafted wine bottle chandeliers. Guests can enjoy 6,695 square feet inside and a 1,000 square foot patio for outdoor dining, for a total capacity of 245 guests.  The restaurant features a second story private dining room that can hold up to 60 guests and overlooks the main dining room. Grimaldi’s West Des Moines location offers late night dining until midnight on the weekends.

“After receiving a warm welcome in Iowa with the Ankeny opening, we could not be more thrilled to support the Doughtime Pizza Company team in opening their second location in West Des Moines,” said Grimaldi’s Pizzeria COO, Michael Flaum. “Their commitment to engaging dining experiences and proven success in the Des Moines market perfectly complements Grimaldi’s dedication to authentic pizza-making techniques and superior guest experience. We are looking forward to seeing their continued growth in the Hawkeye State.”

“We are proud members of the West Des Moines community and we knew that Grimaldi’s would be a perfect fit for this vibrant area,” said Tom Baldwin, managing partner and owner/operator of Doughtime Pizza Company. “We are so honored to work with Grimaldi’s and the team at West Glen Town Center to bring Brooklyn style pizza to West Des Moines and cannot wait to share it with locals and visitors alike.”

Pizza lovers in West Des Moines will enjoy Grimaldi’s coal fired brick-oven pizza and calzones – made with a secret recipe dough, fresh sliced mozzarella cheese, and techniques dating back more than 100 years in Brooklyn – along with salads, starters, and desserts. Grimaldi’s will also offer a full bar program of handcrafted cocktails, premium and local craft beers, and a diverse wine list, including Grimaldi’s own bottlings of Mille Gradi wines.

Guests who prefer to enjoy the Grimaldi’s experience in the comfort of their own home can place orders for carry-out or delivery from the West Des Moines, IA location via the grimaldispizzeria.com website, or delivery orders via DoorDash, GrubHub and UberEats. Grimaldi’s Pizzeria Rewards members will earn points with every order however they chose to experience Grimaldi’s, including via dine-in, phone, mobile app and the Grimaldi’s website. The West Glen Town Center restaurant will be open Sunday – Thursday from 11 a.m. – 10 p.m. and Friday and Saturday from 11 a.m. – 11 p.m.

About Grimaldi’s Pizzeria:

Grimaldi’s Pizzeria serves traditional coal brick-oven pizza using pizza-making traditions originating in Brooklyn over 100 years ago.  Using only the freshest ingredients, pizzas are prepared in the brand’s signature coal fired brick-ovens, which deliver an authentic taste that cannot be achieved with gas, convection, or wood burning ovens. Its family-friendly, casual yet upscale New York-themed restaurants have become a favorite destination in every community in which they serve. It is Grimaldi’s passion for pizza that has made it a “must eat” for pizza lovers everywhere.

For more information on Grimaldi’s Pizzeria visit www.grimaldispizzeria.com. “Like” Grimaldi’s Pizzeria on Facebook here, follow Grimaldi’s Pizzeria on Instagram here and follow Grimaldi’s Pizzeria on Twitter here.

The post Grimaldi’s Pizzeria Opening in West Des Moines appeared first on Pizza Today.

Pizza Margherita Day honors Queen Margherita designation on June 11, 1889

June 11 is the anniversary of the naming of the Pizza Margherita. in a letter from the Italian “Department of the Mouth” on behalf of Queen Margherita on June 11, 1889, presented the pie that bears her name. That’s right, the margherita pizza is well over 135 years old.

As our Editor In Chief Jeremy White told the story, it goes… “In 1889, when King Umberto I made a visit to Naples. At his side was Queen Margherita, who immediately wanted to try this food she had heard so much about. The story goes that, of course, the queen wasn’t going to a humble pizzeria, so the pizza was brought to the palazzo where the royal couple was staying (probably the first record of a pizza delivery). The pizza was delivered by Raffaele Esposito, owner of the famous pizzeria Pietro il Pizzaiolo. Esposito went with his wife, Donna Rosa, who was, in fact, the pizza maker. They brought enough ingredients to make three kinds of pizza, and after sampling all three, Queen Margherita selected as her favorite the pizza made with tomatoes, fresh bufala mozzarella and fresh basil.” Learn more about this quintessential pizza classic in Pizza Margherita.

 

View this post on Instagram

 

A post shared by Pizza Today (@pizzatoday)

What is a Pizza Margherita?

If ever there was a pizza that is considered timeless, it is a Pizza Margherita. A traditional Neapolitan margherita pizza’s toppings consist of crushed fresh or canned San Marzano tomatoes, fresh mozzarella, basil and olive oil. It is perfection in its simplicity. While many associate a margherita pizza with Neapolitan pizza, as we’ve traveled the country with Pizza Today, we’ve witness margherita pizza on the pizza menu of every popular pizza style in America from Detroit and Grandma to standard American and Tavern.

Click here to get a great Pizza Margherita recipe.

To explore more pizza recipes from PizzaToday.com, click here.

The post Happy Pizza Margherita Day — June 11 appeared first on Pizza Today.

About Mr Gatti’s Pizza

The post Victoria, Texas Welcomes NEW Mr Gatti’s Pizza with Record-Breaking Sales, Highlighting Brand’s Strategic Expansion appeared first on Pizza Today.

The Root Veggie Pizza from Rolling Stone Wood Fired Pizza, Muskegon, Michigan is our pick for Pizza of the Week

This week’s Pizza Today Featured Pizza of the Week goes out to Rolling Stone Wood Fired Pizza, in Muskegon, Michigan and its Root Veggie Pizza. We picked this pie for its unique combination of flavors and the mingling of the last of the cold-weather produce with the burst of fresh spring veggies.

We reached out to Rolling Stone for more details on this delicious pizza. It features Asparagus pesto, fresh house pulled mozzarella, julienne of purple and orange carrots roasted with hot honey, roasted radish with lemon and pepper, brocoflower with garlic, Parmigiana Reggiano, Pecorino Romano and spicy chili onion crisp. The Rolling Stone Pizza Team of R Swanson, C Edgerton and K Pellet say, “It’s straight farmer’s market to pizza and what caught our eye!”

They go on to talk about its relationship with farmer’s markets. “West Michigan is known for its Asparagus, therefore we utilize as much as possible shopping the market 3 days a week for the freshest Asparagus available! By utilizing our vibrant farmers market we shop what’s coming in season and our customers are always looking forward to the new creation.

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

Pizza Today’s Pizza of the Week is a new web and social series where we recognized the creativity and outstanding pizzas that are hitting pizza menus across the country. We’re exploring what’s on the pizza, how it got its name, who created it and how they came up with it. We are scouring Instagram each week and saving pizzas that are contenders for our Pizza of the Week. Then our team will select a winner each Thursday, then we’ll reach out to the winner to answer a few questions and the winner will be posted the following Tuesday in People & Pizzerias on our website. Want to be considered for Pizza of the Week, tag us @PizzaToday and use the hashtag #ptpizzaoftheweek. We can’t wait to drool over your amazing pizzas!

Check out last week’s Pizza of the Week.

The post Pizza of the Week: Rolling Stone Wood Fired Pizza, Muskegon, Michigan appeared first on Pizza Today.

You are your environment. When it gets blisteringly hot outside, do you wear fewer layers? When it’s super cold, do you wear a coat? Of course, you do because you adapt to your environment.

It’s often said you’re the company you keep, and the innate response used to be, “I’m my own person. I don’t just follow those around me,” but whether weak-willed or strong-willed, at the end of the day, you adapt to those around you. It’s important to surround yourself with those that you wish to emulate.

Mike Bausch, owner, Andolini’s Pizzeria

Even if you’re not seeking to be exactly like them, they impact your productivity, motivation and even success. Are those around you helping you towards your goals? Are they on team YOU? Maybe you want to be a better restaurateur or a more talented pizza maker. Your goals can be as simple as being less lazy.

If your friend circle is working jobs they hate, and end each night at the bar, lacking ambition or a path towards success, that’s what you consistently interact with. Despite your best efforts, odds are you’ll end up on a similar path. When you’re constantly in a cold environment you’ll put on a coat, you’ll adapt. And in turn, if you’re interacting with people talking about new fermentation styles or new ways to execute in a kitchen, maximizing their brand, and seeking to make their employees a better success, that will affect you and your mindset.

You have characteristics that help you level up and others that keep you stagnant or regressing. The key to shaping your environment is choosing people who bring out the good characteristics. Think of these characteristics like muscles. Use them, or they’ll atrophy.

If you’re talking and surrounding yourself with people who are killing it in their restaurant or restaurants, you’ll inevitably learn a thing or two. These relationships don’t have to be industry-specific, just great business owners and people whose core values are aligned with yours. The friendships will occur.

Building these relationships may seem daunting, but it’s not as hard as it seems. If you’re unsure where to find these successful business owners or the idea of attending a Chamber of Commerce meeting is intimidating, turn to the internet. Online forums, direct messages, Zoom check-in calls, and masterclasses are all avenues to connect with like-minded individuals. Find communities that resonate with your values and goals.

The internet is a great resource, but it will always be better in person. Look at events like Pizza Expo or trade shows for top-notch opportunities. Don’t just check out a few exhibits and call it a day; that’s such a wasted opportunity. Really dive into making new friends because the thought of “networking” makes it feel seedy or opportunist. From a mental background, if you are around people in your circle who are achieving more and more things, it’s just osmosis that you will as well.

I didn’t create this concept, but I certainly have lived it. By being around great pizza makers and entrepreneurs on the national stage and in my local community, I’m constantly getting great tips and feeling that energy. And the more I learn, the more value I can give in return. It’s a mutually beneficial existence that I wish I had done right when I started in the industry. But no time like the present to level up.

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

The post Mike’s Monthly Tip: Steel Sharpens Steel appeared first on Pizza Today.

Many chefs light up when they talk about fresh summer produce. The bountiful growing season yields so many wonderful ingredients that allow them to execute high-level dishes at peak performance. I mean, look no further than the glorious tomato — one of the most important ingredients in your entire arsenal as a pizza kitchen. Take a freshly grown heirloom tomato and slice it right next to a hothouse tomato your customers can purchase at the grocery store. Compare the color, the texture, the flavor. They are two completely different items that barely resemble one another, correct? One is sweet, juicy, vibrant … the other is a poor imposter that we grudgingly make do with much of the year to put slices of tomato on sandwiches or in salads.

Point being, now is the time gardens and farmer’s markets are lighting up with an array of colors, textures and tastes that you can incorporate on your menu to make it pop. You now have access to the freshest of the fresh. Now is the time to fire up some limited time offerings that will wow your customers and give your kitchen staff a break from the monotony by allowing them the freedom to create something fun with this new palette available to them.

In his “On Deck” column this month, contributor Chris Decker glows when he writes about the fresh vegetables coming to market right now. He creates a visually stunning pizza (check the photo in On Deck) that features fresh spinach, summer squash, zucchini and three types of edible flowers. You won’t find a prettier pizza on Instagram!

Speaking of Instagram, be sure to follow Pizza Today on our favorite social media outlet. You can find us there by searching for @pizzatoday. In his column this month, after detailing how he made the summer harvest pizza, Decker asks you to get the freshest produce available to you locally, make your own summer creation and post the result to Instgram. When you do, tag us (@PizzaToday) as well as Chris (@everythingbutanchovies) and use the hashtag #ondeck.

Chris is excited to see what you come up with using his pizza as inspiration. We are, too!

‘Tis the season. Make the most of it.

Best,

Jeremy White

Editor In Chief

jwhite@pizzatoday.com

The post Commentary: Summer’s Bounty appeared first on Pizza Today.

Action step to take when losing an employee you really needed to keep

This topic hits close to home for most operators. In fact, as I sit here writing this article my assistant manager is working out the last of her two-week notice, which she gave via e-mail the day after her boss, our GM, left for vacation. The truth is that there is never a good time to lose a key employee. Although, some times are worse than others.

A very long time ago, I hired my first GM, and one of the first things he said to me was “We all have an expiration date” Oof! Those words turned my stomach and kept me up all night. The truth is I was still really naive at that point in my career. I thought if I could provide “all of the things” that my employees were looking for in a restaurant job, they’d stay with me for the long haul. The truth is that we are in a very transient industry. Yes, there are those loyal employees who will be loyal to you for years, but those folks are the exception to the rule. That GM taught me one of the most valuable lessons there is to learn. While I am not saying that we should live in fear of that day, I am saying that we should do everything we can to prepare for that day.

Steps to follow to help navigate loss of a key employee

Below is my “Emergency Triage List”. I follow these steps to help myself and my team navigate these most difficult times that follow the loss of a key team member.

1. Just Breathe 

Keep calm — know that this too shall pass. Your team needs a strong leader and they are looking to you for guidance but more importantly to know that everything will be okay. If you worry, they will worry too. Take a deep breath and remember that this is all part of the journey, things always work out as they should.

2. Lead

Resist the urge to jump in and row! Think about a rowing team, if the steersman is back with the rest of the team rowing, who is steering the boat? I love this analogy because the roles of the steersman and a restaurant manager or owner/manager are essentially the same — Keeping the team safe by avoiding obstacles, making sure that the rules of the “race” are followed, steering the boat, stay in command at all times, coach when necessary, provide feedback to the team, make tactical decisions when required and take full responsibility for the boat and the team. If you or your manager are consumed with working the line or serving tables who is leading your team? I am not saying you shouldn’t help, but you cannot abdicate your role. You must strive to find balance in times of imbalance. Think outside the box to find ways to work with the team you have. Consider modifying your business hours or moving to a limited menu until you can fill the position. Don’t forget to take time for yourself when you can.

3. Identify

Identify those on your team that can help you. I guarantee that there are people on your team that want to help you. While they may not want to be a manager, would they be willing to open the store in the morning and put out the drawer or check sidework, close the drawer, and lock up at the end of the night? The truth is that most people want to help, it makes them feel good inside, think about how good you feel when you help others.

4. Delegate

Identify tasks that can be delegated to others. Can someone help with a specific task, or can it be broken down into smaller tasks?

When my sauté chef Russcel’s life was cut short by an act of domestic violence, we found ourselves in a big bind! Russcel was the backbone of our sauté line. She made all of our sauces, and pastas, and got us ready for service each day. She worked all six days we were open. In her sudden absence, I had no one to fill her shoes. While I did have to take on her shifts in the interim, I was able to share some of the load so that I could still lead my team and fulfill my responsibilities as an owner/manager. Servers could help me portion pasta, help with mise en plas for sauces, and other small tasks. My other cooks could come in earlier to help run the line so I could run payroll. It took a village, but we made it work.

5. Boundaries

Set a goal for how long you will take on these extra responsibilities. There is something about creating a deadline that creates urgency. where there is urgency, there is open-mindedness and creativity, and that is where we find solutions.

6. Non-negotiables

Decide ahead of time what your non-negotiables are. These are tasks that no matter how shorthanded you are must be done! At the top of our list at Wholly Stromboli, are inventory and stock counts because you only have to skip one before your data becomes irrelevant.

7. Communicate

Communicate with your team. You may want to hide in your office and stew over all of the things that are going to land squarely in your lap, but you’ve got to pull up your big girl pants, put on a smile, and talk to your team. Tell them you need their help and that you will get through it together. If you don’t tell them what has happened, what your plan is, and what you need from them they will make up their own (much juicer version) of the truth!

8. Believe!

Remember that you’ve got this! No matter what life throws at you, it is all part of the journey, people come into your life for a season and a reason, and they leave just the same. Take the lesson from the experience and grow from it. Find ways to improve and be open to what comes next!

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

The post What Happens When You Lose a Key Employee? appeared first on Pizza Today.

Pizza Today creates hub for common dough questions

Pizza Today has built a vast vault of dough articles in our 40-plus years. Through Dough Doctor, Knead to Know and Kitchen features, we have helped pizzeria operators and pizza makers learn more about pizza dough production, management and fixing pizza dough problems. We have a section of PizzaToday.com featuring Dough Production & Development. This month’s Knead to Know is dedicated to common dough issues. We scoured through the archives to get the answers from the brightest minds in pizza dough and put them in one convenient spot on the website. Through our archives, we also remember the great Dough Doctor Tom Lehmann and his impact on the industry and progress of pizza making. Through features like this and PizzaToday.com, his dough knowledge will carry on to a new generation of pizza makers and pizzeria operators. Let’s examine just a few of the questions we have highlighted in our Troubleshooting Pizza Dough Hub at PizzaToday.com:

How do I prevent my pizza crust from bubbling in the oven?

Fermentation is one of the keys to reducing bubbling in our pizza doughs. The Late Dough Doctor Tom Lehmann looked at solutions to preventing bubbling crust.

“With normal yeast levels (0.375 percent instant dry yeast, 0.5 percent active dry yeast, or 1.25 percent compressed/fresh yeast), and a finished (mixed) dough temperature in the 80 to 85 F range, the bubbles are minimized after 2.5 hours of fermentation time at ambient temperature (approximately 70 F).

If you take the proper storage steps, you can pretty much eliminate bubbles. Start by taking the dough balls immediately after scaling and balling and place them in dough boxes, cross-stacked for two hours. Be sure to wipe them with salad oil to prevent them from drying out in the cooler. After two hours, downstack them and allow them to ferment overnight. Allow them to sit at room temperature for two hours before you use them and you’re ready to go.

Explore more pizza crust bubbling prevention tips in the Troubleshooting Your Pizza Dough Hub.

Why does my pizza dough keep snapping back when I try to stretch it?

Also called dough memory, pizza dough snapback occurs when a stretched pizza will not stay stretched – snaps back – no matter how much you stretch or how much pressure applied to the stretch.

Dough Expert Laura Meyer addressed pizza dough snapback or dough memory in a Knead to Know column. She said, “To better understand why dough snaps back we need to have a basic understanding of gluten development. Mixing time and the type of mixer used is extremely important when it comes to gluten development. If not done properly this can lead to your dough snapping back. Overmixing is a thing. When it comes time to mix your dough, having a game plan and all your ingredients weighed out and ready to go is important. I have seen many operations weigh as they go, which translates to dough mixing for too long in the mixer and the gluten becoming too tight.”

Explore more snapback prevention tips in the Troubleshooting Your Pizza Dough Hub.

What do I do if I ruin my batch of pizza dough?

Blowing a batch of dough happens. What’s important is that you have a plan in place to replace the pizza dough that has blown and maintain pizza service with the best pizza dough. That is where emergency dough comes in.

The late Dough Doctor Tom Lehmann provided a blueprint for you to create an emergency dough fast. “Every shop should have an emergency dough formula and procedure tucked away for these not-so-special moments,” Lehmann said. “I like to make my emergency dough from my regular dough formula because I’m already familiar with it. Still, we need to make a few changes to our dough formula to allow it to be made quickly and be ready for making pizza skins in not much more than two hours.”

Find more of Tom Lehmann’s emergency dough strategy in our Troubleshooting Your Pizza Dough Hub.

The post Knead to Know: Archiving Dough Issues appeared first on Pizza Today.

Teamwork & Training Sports Inspiration

“I’m a big believer in the idea that you don’t rise to the
occasion — you sink to the level of your training.” 
– Mike Tomlin, Head Coach, Pittsburgh Steelers.

The characteristics between the sports world and owning and operating a pizzeria are vast. It is really what I fell in love with many years ago. I was a skinny beanpole as a kid, and that meant that I became the coach of many of my brother’s youth sports teams. I gained many leadership qualities at a young age unknowingly. The first Friday I worked in a pizzeria I simply fell in love with the team aspect of what was happening.

It all started when the order was placed and then the ticket got handed off to the dough stretcher, who then gave it to the person making the pizza. And just when you think that’s it, the pizza goes in the oven and an oven tender does his part. The result of seeing how happy the customer was to receive the pizza was a magical moment for me. I remember early on in my pizza delivery days showing up at a customer’s door. The guy was having a party, and everyone cheered for the pizza guy (me)!

The reason I tell those stories here is to bring to light the idea that what we do is special and takes a great team and training. I believe that many of us need inspiration from other walks of life to bring that aura into our kitchens. I quoted Mike Tomlin to start this article, and recently I was lucky enough to be in a private setting with him. The room was full of business owners. I thought the questions they were going to ask would be football related. But, to my delight, they were aimed at team building. One of the questions was how to handle a big personality that also produces at a high level. He answered that everyone needs to be treated as an individual, and that every person needs to be attended to with a different approach. How you talk with one person and what methods work with one person may not work with another.

One of the other questions was centered on a moment of difficulty or a very decisive decision and how you bring the team back together afterwards. That answer was also telling. He spoke about confronting it head-on and letting everyone know that things are not personal, but that it’s a business and business decisions need to be made. The most important part, though, is not letting things build up but also getting ahead of the issues and dealing with them as they come up.

When we realize that it may seem like we are in the pizza business, but we are in the people business, most of our issues will start to have solutions. The more that we can build our team around great people and then teach them our ways, the quicker we will win the day-to-day grind. In the next installment, we will get into what fundamentals and back-to-basics are important to us as pizzeria operators.

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

The post Building Blocks: Drawing Inspiration from the Sports World 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.

Operators are bringing the classroom into the pizzerias for their patrons

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Denise Greer is Executive Editor at Pizza Today.

The post Launching a Pizza-Making Class appeared first on Pizza Today.

Hot Pizza Spots in the U.S.: Pizzeria Florian, East Aurora, NY; Jerry’s Pizza Pies Honeybrook, PA; Pizza Thief Portland, OR

This month we look at hot pizza places in New York, Pennsylvania and Oregon. Each month in Destinations, we highlight great pizzerias that have hit our pizza radar. These pizza places may have just opened to rave reviews, hit best pizza lists or have exciting news. If you’re a pizzeria that would like to be featured, reach out to Executive Editor Denise Greer at dgreer@pizzatoday.com.

Pizzeria Florian, East Aurora, New York

The Cacio e Pepe Pizza at Pizzeria Florian, East Aurora, New York. The pizza features Mozzarella, Parmiggiano Pepper Cream, Post Bake Ricotta, Pecorino Bianco Sardo, Black Pepper. Photo courtesy of Pizzeria Florian.

The dining area at Pizzeria Florian, East Aurora, New York. Photo courtesy of Pizzeria Florian.

Co-owner Jay Langfelder says Pizzeria Florian is an accumulation of past business and life experiences — enclosed wood fired pizza food trucks and the brick-and-mortar Jay’s Artisan Pizzeria. After relocating to Savannah, Georgia, the couple returned to New York in 2022 and started Pizzeria Florian as a wood fired pizza pop up and caterer in 2023. “We quickly realized we needed a permanent home for the concept and took out a lease near our home in East Aurora,” he says. “With a chance to make any pizza we wanted we went back to the drawing board creating a pizza with all of our favorite characteristics from New York, New Haven, Naples and even a bit from our favorite pizzas in Toronto. We wanted a pizza that had the freshness of Neapolitan, but would also hold crispy for dine in or in a box, learning from our experiences during the Covid 19 pandemic. With all that in mind we created a pizza that was highly technical and featured the best ingredients from many of our local farmer friends and companies we have enjoyed using over the years from both the United States and Italy.” Round pies include Cacio e Pepe with mozzarella, Pecorino pepper cream, post-bake ricotta, black pepper and Parmiggiano. The Kale and Sausage is topped with lemon cream, mozzarella and Parmiggiano.

Jerry’s Pizza Pie, Honeybrook, Pennsylvania

Jerry’s Pizza Pie has been recognized by the Washington Post as one of Pennsylvania’s best pizzas for its Sicilian. The old-school restaurant has been going strong for over 30 years. The Sicilian Gourmet Pizza menu offers several options including the Sicilian Chicken Bruschetta Pizza with fresh mozzarella, bruschetta tomatoes, grilled chicken, olive oil and seasonings and the Sicilian Honey Mustard Chicken Pizza with crispy chicken, mozzarella cheese and honey mustard. In addition to the Sicilian, its pizza menu also features gourmet round pizzas including the Stuffed Cheesesteak Pizza with American cheese, mozzarella & steak. Jerry’s also has a full menu of sandwiches, stromboli, calzones, appetizers, hoagies, pastas and desserts.

Pizza Thief, Portland, Oregon

This Slabtown pizza spot has garnered a reputation among Portland pizza lovers. Pizza Thief has recently opened its second location inside Great Notion Brewing. The pizza is New York inspired. According to its website, “our dough is naturally leavened with a precise combination of sourdough and whole grains with high hydration that makes for an excellent texture, crumb, and flavor.  All of our ingredients come from locally sourced farms, markets and mills here in the Northwest.” Pizzas include Hot Tony with tomato sauce, pepperoni, schiacciata salami, Calabrian chili, piquillo peppers, jalapeño mozz-provolone, fior di latte, grana, and Sicilian oregano. There is also the Wildwood with roasted mushrooms, cream, mozz-provolone, fontal, caciotta al tartufo and rosemary.

The post Pizza Destinations: Pizzeria Florian, East Aurora, NY; Jerry’s Pizza Pies Honeybrook, PA; Pizza Thief Portland, OR appeared first on Pizza Today.

Salad Pizza: Crunch & Color

Pizza and salad are one of those pairings that just make a lot of sense. The lightness of greens cutting through the greasy goodness of pizza creates a complete meal. So why not just make salad pizza? Done, right? I’m all in on this idea.

If you’ve ever been curious about trying out the crunchy pizza life, summer is the perfect time to start. With an abundance of fresh greens, fruits, vegetables and herbs to choose from, you can let your creativity run wild. There’s really two ways to go about making a salad pizza. The first is that the salad can be the star of the show, with the crust, minimal cheese and other toppings acting as a base to hold and transport it. This can be a fun presentation, piling the greens up high and spiking the salad with beautiful ingredients. Pick a base cheese that complements the salad and then let the mound of greens and vinaigrette do the work.

The other option is minimal salad to complement the pizza itself. I do this a lot without thinking about it: finishing a pizza with arugula tossed in extra virgin olive oil; a “hot salad” of wilted kale or spinach under the melted cheese; or fresh tomatoes tossed with herbs and smothered in stracciatella. The main thing is to not get hung up on greens being essential as there are so many more ways and ingredients that a salad can be composed of.

There are a few key components of a salad pizza to really make it special. Like any good pizza, it’s important to have a variety of flavors and profiles to balance it and make it pop. Think sweet, salty, sour, bitter, crunchy, chewy, creamy and soft. Luckily there are so many fruits and vegetables during these hot summer months to choose from. A lot of produce is fantastic in its raw form during its growing season but it’s also fun to use different cooking methods, like roasting, marinating, sautéing and frying to change the flavor and texture. Each method produces a wildly different taste and texture to add to a salad pizza.

The different components of a salad pizza are:

• The base. What style pizza dough are you using? Will it be thick and pillowy? Thin and crispy? Light and airy? The type of base will determine how heavy the toppings can be and whether your customers will eat it with a knife and fork or simply folded around the salad.

• The cheese or sauce.

I tend to like a light layer of cheese baked onto my crust for a salad pizza, but you could also add in a marinara or pesto to meld with the salad. Things to think about are if you want this component to really stick out or simply act as a vehicle for the salad to sit on. You can use a bold cheese that complements the other flavors or a mellow one to blend in.

• The greens.

So many to choose from! The basics are always great, like arugula, spinach, kale or butter lettuce. If you want to go outside the traditional box there are options, such as stinging nettles, dandelion or beet greens, frisée or ridicchio and purslane. You also can exclude the greens completely and make another vegetable the main ingredient.

• The jewels.

These are the fruits, veggies, nuts, seeds and herbs that round out the salad and give it lots of texture and, of course, flavor. The addition of fresh herbs can go a long way. Chives are one of my favorites for turning an ordinary salad into a flavor bomb. You can also do fresh oregano or basil.

• Finishers.

If your pizza doesn’t have a super strong cheese or sauce on its base, it’s nice to finish it with a memorable cheese or really nice extra virgin or infused olive oil. A bold vinaigrette is also in this category and can carry the entire pizza. This will be the first thing to hit your taste buds so go for quality over quantity.

The fun part of putting salad on pizza is that there are no boundaries. You can take something as basic as Caesar salad and spin it into a decadent pie using spicy fried chicken pieces, house Caesar dressing and finishing with smashed sourdough croutons. Sound too complex? A classic cheese slice can be made into something new by throwing on a simple arugula, fresh lemon juice, extra virgin olive oil and sea salt salad. It cuts through the grease and adds a nice bite.

As much as I would like to joke that salad on pizza is not true pizza, the fact that it draws attention to vegetables as the star of the dish makes me want to love it. I’m all for a pepperoni slice every day, but I don’t think everyone gives veggies enough credit as pizza toppings apart from on a supreme pizza. Yes, olives, mushrooms and bell peppers are great. But have you tried fresh roasted chilies and Brussels sprouts? They are next level.

If you don’t use a ton of greens on your pizzas already, salad pizza is also a great way to start cross utilizing different ingredients. In my shop, I use spinach in a salad as well as on multiple pies. The same goes for kale and arugula. Kale is great both baked onto the pizza or put on post oven, just remember to massage those greens if it isn’t being cooked on.

A few salad pizza combinations to get you excited and your creative juices flowing:

• Kale Caesar with Italian white anchovies and Parmesan crisps.
• Watermelon radish, walnuts, strawberries and arugula with a poppy seed vinaigrette.
• Tomato salad with fresh oregano, garlic and burrata.
• Summer squash marinated in gremolata with stracciatella and toasted pumpkin seeds.

Salad pizza is a great item to try out on any summer menu. It’s the perfect way to showcase the abundance of produce, get creative and nudge everyone to eat their greens. Just remember to keep it balanced, include some herbs and finish it on a high note.

Summer Squash Salad Pizza

For this pizza, I marinated raw squash in gremolata to give it a burst of flavor. Don’t be afraid to add a few more fresh herbs or an extra clove or two of garlic to really draw attention. This part of the dish should be in your face bold with the stracciatella to smooth everything out and the pumpkin seeds to add a little extra crunch.

Get the Summer Squash Salad Pizza recipe.

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

The post Fresh salad toppings bring vibrance and bite to summer pizzas appeared first on Pizza Today.

Mendes is the first woman to win the competition, with a record-breaking time of 39.2 seconds

LAS VEGAS, May 23, 2024 – Domino’s Pizza Inc. (NYSE: DPZ), the largest pizza company in the world, awarded the 2024 World’s Fastest Pizza Maker title to its new champion, Joana Mendes, among top competitors from across the globe at Mandalay Bay Resort in Las Vegas on May 8, 2024. Mendes, an assistant manager at Domino’s in Ipswich, England, is the first woman to win the competition, making three large pizzas in a record-breaking 39.2 seconds! Mendes won $5,000 in prize money, a trophy, championship belt and the renowned title of World’s Fastest Pizza Maker, presented by Domino’s Chief Executive Officer Russell Weiner.

“This title means everything to me,” said Mendes. “For the past two years I have been training very hard and became the first female to win the United Kingdom’s Fastest Pizza Maker competition. From there, my goal was to take it to the next level and be the World’s Fastest Pizza Maker. I had the best people by my side to show me the process and have now achieved one of the biggest goals in my life.”

World’s Fastest Pizza Maker finalists assemble from Domino’s stores across the globe to compete in a riveting showcase of pizza-making mastery. Finalists prepare three large pizzas – one pepperoni, one mushroom and one cheese – by hand-stretching dough, saucing, and placing toppings as quickly as possible. While speed is important, it is not the only piece of the pie in determining the World’s Fastest Pizza Maker. Quality is closely scrutinized as two highly qualified judges in Domino’s pizza-making practices grade participants on three criteria: dough/sauce, portioning of toppings and placement.

“The World’s Fastest Pizza Maker competition celebrates our Dominoids who have taken their pizza-making skills to unparalleled heights,” said Frank Garrido, Domino’s executive vice president – chief restaurant officer. “The awe-inspiring speed and precision these competitors demonstrate is a testament to Domino’s focus on delivering exceptional results. Our franchise owners employ some of the greatest pizza makers in the world, and we are so proud to name Joana as our 2024 World’s Fastest Pizza Maker.”

Domino’s began the World’s Fastest Pizza Maker competition in 1982 to honor pizza makers who best exemplify the company’s philosophy of keeping efficiency in the store to allow sufficient time for safe, timely pizza delivery.

Mendes started working for Domino’s as a customer service representative in 2015. She currently works for Domino’s Pizza Group (DPG) – Domino’s master franchise in the United Kingdom. Mendes was mentored by Pali Grewal, one of the largest franchisees under DPG, who was previously crowned the World’s Fastest Pizza Maker in 2010, 2012 and 2014.

About Domino’s Pizza^®

Founded in 1960, Domino’s Pizza is the largest pizza company in the world, with a significant business in both delivery and carryout pizza. It ranks among the world’s top public restaurant brands with a global enterprise of more than 20,700 stores in over 90 markets. Domino’s had global retail sales of over $18.5 billion for the trailing four quarters ended March 24, 2024. Its system is comprised of independent franchise owners who accounted for 99% of Domino’s stores as of the end of the first quarter of 2024. In the U.S., Domino’s generated more than 85% of U.S. retail sales in 2023 via digital channels and has developed several innovative ordering platforms including seven unique ways to order Domino’s.

Order – dominos.com

Company Info – biz.dominos.com

Media Assets – media.dominos.com

The post Joana Mendes Wins Domino’s 2024 ‘World’s Fastest Pizza Maker’ Title appeared first on Pizza Today.

Grow your Catering Revenue

When Dan Stewart opened Isabella’s Brick Oven in Baltimore’s Little Italy neighborhood in March 2006, he was admittedly oblivious to catering. As employees from nearby Constellation Energy regularly asked about catering, however, Stewart knew he had to get catering operations up and running.

Twenty years later, it’s a good thing for him and Isabella’s he did.

Catering now represents about one-third of Isabella’s revenue, as orders pour in from schools, corporate clients and celebrating families. On one Wednesday in March, Stewart and his crew had prepped nine catering orders by lunchtime.

“Sometimes, we’re feeding 300 people out of here by 11:00 a.m.,” Stewart says. “Catering is frenetic, but it’s the easiest way to make money.”

For pizzerias across the U.S., catering is an important revenue lever and marketing tool. It brings in high-volume, high-value orders with inherent labor efficiencies. It also drives brand exposure, sparking trials and notoriety that propel additional business.

But success in the catering category is earned, especially as few get a second chance if food quality, selection or service falls flat. Pizzerias looking to grow their catering book of business need to be on point and consistently hit three key markers.

First, make it simple.

Just in time for the 2023 holidays, Russo’s New York Pizzeria & Italian Kitchen debuted a new catering website for its 56-unit enterprise. Complete with photos, the online menu features 28-inch party pizzas serving 10-15 people and neatly arranged party packages for parties of 10 or 20 as well as kids’ parties.

Anthony Russo says his Houston-based chain’s online menu makes it easy for catering customers to peruse their options and seamlessly place an order. He calls that convenience and accessibility “critical.”

Giliah Librach, director of merchandising operations at ezCater, a popular corporate catering matchmaker, says catering customers “adore bundles because they make it much easier to order for large groups.” 

Stewart has discovered as much as Isabella’s, where standardized catering packages provide clarity and streamline ordering. In addition, Isabella’s delivers and sets up every catering order, which further simplifies the process.

“Catering customers love easy,” Stewart says.

Second, think beyond pizza.

As Stewart built Isabella’s catering program, he surveyed the market, reviewed competitors and considered the capabilities of his own operation, from manpower to sourcing ingredients to the limits of his wood-fired oven. If he wanted to thrive with catering, Stewart determined he had to diversify his offerings beyond pizza to attract business. Today, Isabella’s catering menu includes sandwiches, salads, pastas and desserts.

“With pizzas alone, you’re really limiting yourself,” Stewart says.

For as much as pizza remains a beloved staple of the American diet, many successful pizzeria-based catering operations tout varied menus as essential to overcoming veto votes and ensuring satisfaction. This includes offering vegetarian, vegan and gluten-free options given the dietary restrictions (or preferences) often found in large groups.

According to ezCater’s Librach, providing a wide range of options helps customers build complete meals for their groups. It also helps pizzerias increase their check sizes and profitability.

To wit, Mellow Mushroom’s catering menu pairs traditional, gluten-free and vegan pizzas with various salads, sandwich trays and munchies like pretzel bites and wings. Russo’s, meanwhile, presents a compelling menu mix including sandwiches, salads and classic Italian dishes like lasagna and chicken Parmesan.

“We wanted to evolve and build sales with catering and revamping our menu was one path to this,” Russo says.

Finally, deliver on promises.

As Mellow Mushroom, a 50-year-old brand with more than 160 stores across 18 states, looks to build its catering business in 2024, senior vice president of brand development Anne Mejia knows hitting customer expectations is vital to driving that book of business.

“All people love good food, but catering orders love good food on time,” Mejia says. “Orderers will go to the same place time and again if that trust is there.”

To Mejia’s point, the on-time delivery of a business catering order was the single highest customer priority according to ezCater’s 2023 Feeding the Workplace report.

“It’s annoying if your pizza is late on a Friday night, but if lunch is late for 400 employees or for an important sales meeting, it can be catastrophic,” Librach says.

To avoid mistakes, Stewart prioritizes communication at Isabella’s, especially with new customers and larger, complicated orders. He will text the day of to confirm details and troubleshoot any potential issues. Later, he follows up to ensure guest satisfaction and invite a future order.

Russo’s, meanwhile, employs its own drivers who are trained to handle food and execute brand standards for timing and set up, which he considers crucial to hitting customer expectations, cultivating trust and earning repeat business.

“Service is how you build your business in catering,” Russo says. “There’s no way around that.”

How to promote your catering business

• Use packaging as a promotional tool. Branded boxes generate awareness, but restaurants can do even more with packaging. A stamp on Isabella’s catering boxes, for instance, features a QR code leading to the restaurant’s catering menu. Each week, Isabella’s owner Dan Stewart says “5-6 orders catering orders come directly from that code.”
• Hit the pavement. In addition to leveraging digital marketing tools like Google Ads, Russo’s team members also visit office administrators located within 3-5 miles of their stores to cultivate personal relationships. “It helps when they have a face and a name and know who you are,” Russo’s CEO Anthony Russo says of corporate customers.
• Team up with high-impact partners. Corporate food catering platforms like ezCater, Feedr and Fooda connect restaurants with catering clients. In March, Isabella’s catering revenue was up 6 percent year over year, a jump fueled by a nearly 20 percent jump in ezCater orders.
• Discover opportunities in the data. While Mellow Mushroom promotes catering offerings during obvious times, such as the holiday season and spring’s moms, dads and grads crowd, internal data showed a surprising uptick in catering orders during October. Leadership responded by devoting marketing dollars to fall catering promotions to better seize that unexpected opportunity.

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

The post Three key ingredients to boost your catering business appeared first on Pizza Today.

Signage proves to be a slice of success for pizzeria exteriors

Folks in the business say, “signage is your handshake with the public, which is true in a lot of ways” says John Yarger, president and CEO of North American Signs in South Bend, Indiana. Exterior signage tells the world who you are and where you are.

Randy Rice, owner of Signs Now in Mundelein, Illinois, advises pizzeria operators to “approach signage almost like it’s another employee. It’s out there, it’s always advertising, it’s letting people know that you are open and in business.”

Signage matters, as these statistics from the Sign Research Foundation indicate:

• 54 percent of American consumers have failed to find a business because the sign was too small or unclear.
• 60 percent of businesses reported average sales increases of 10 percent or more by adding or updating their signs.
• Lower-performing stores benefitted the most from changes to signage, such as the addition of a sign to a building that previously didn’t have one.
• Just one additional sign yielded sales increases of 4.75 percent, an impact greater than that brought on by a larger building, longer hours of operation or location longevity.
• Modifying signs led to a 5 percent weekly sales increase for many stores; underperforming stores saw weekly sales increase by 15 percent.

Your exterior signs serve many roles, says Yarger. They index your location in the minds of the public; they establish the identity of your restaurant, whether high-end or family style; they’re an image and brand-reinforcement
opportunity.

Exterior Signage Best Practices

Here’s expert advice about best practices.

Partner with your sign purveyor

You can expect much more from your sign vendor than simply making and installing signs. Most sign vendors offer in-depth service to ensure your signage success.

“Sign companies are experts in every facet of signage, from the graphic design (and many sign companies have designers on staff) to the materials. They can assess the specific location and recommend the best type of sign. They can design, fabricate, install and maintain it for years to come. And they can help secure the permits needed to get the sign installed,” says Alicia Auerswald, senior vice president of the International Sign Association.

“We want to understand what you need, what you want to accomplish, and we want to be a part of your process, part of your success,” says Rice.

Yarger points out that “most sign companies provide maintenance as a service.” This can include upgrading to money-saving LEDs, replacing ballasts or other failed electrical components, and even cleaning – which can be a serious undertaking on high signage.

For these reasons, it’s important to bring your sign vendor onboard as early as possible and benefit from their expertise from square one.

Audience and goals

Like with any advertising endeavor, you should have a clear picture of both your audience and your goals. Consider whether you’re trying to catch the eye of pedestrians, transit riders, cyclists, local drivers or freeway drivers. Are you a new business trying to make a big splash, or do you just want to ensure that folks who phone in for pickup can find you? Do you want your sign to change peoples’ ideas about what kind of pizzeria you are?

Now you’re ready to design your signage. Christopher Stanley, art and design instructor at Montgomery County Community College in Pennsylvania, cites these four factors to consider: simplicity, size, location and basic color theory.

Simplicity

“You don’t want anything too complicated or busy, especially if it’s for people driving by,” says Stanley. Too much information or elaborate typefaces can be too confusing to grasp at a glance. “Simple and bold is the best way to go, with just enough information to give the customer an idea of the business and an interest to come in and check it out.”

Rice agrees that readability is paramount. “Sometimes people get a fancy font and it looks really spiffy on their computer screen, but when it’s over their door or window, people have a hard time reading it.”

Consider your goals. If most of your business is phone-in orders, emphasize your phone number. If online business is a big segment for you, you might prioritize your website. Make sure every word and image counts.

Color Theory

Stanley emphasizes that good contrast is critical to readability. “How do the colors look at five, 10, 15 feet? How do they look in the daytime? How do they look at nighttime? Do the exterior lights or the random streetlights affect the colors and make it difficult to understand the sign?”

Your color choices will be dictated by existing branding unless you’re a brand-new business.

Rice points out that “certain color combinations, like the reds, the oranges, usually indicate food.” Check out the best-known food brands and you’ll see how popular red, yellow and orange are: McDonald’s, Burger King, KFC, Pizza Hut, Chipotle, Arby’s, Dairy Queen, Denny’s, Sonic, and Hard Rock Café are all examples. The red, green and white colors of the Italian flag are also very popular among pizzerias.

Size

“How close do you need to be to see it?” asks Stanley. “Make sure that people have time to see it before they pass it. You are not only going to have cars driving by, but also people walking, riding bikes, et cetera, so size is an important factor for all potential customers.” Talk to your sign vendor and local building department about size restrictions.

Location

Stanley reminds that “it’s important that people can see it from multiple directions. Maybe it looks good coming down 3rd Street, but coming from Main Street, there’s a big tree blocking it or some other obstructions. Make sure it can be seen in every direction, especially in high-traffic areas… but don’t cut the tree down.”

In the case of monument signs (large three-dimensional signs at around eye level) and post signs (large signs on tall posts), “those are typically standalone signs by the roadways, so you want to position those near entrances and exits so that people driving can see them far enough in advance to be able to turn into your establishment,” advises Rice.

Always work in harmony with existing factors such as exterior street and building lights, architectural features, trees and landscaping.

What’s trending?

“There are a lot of new materials in the sign industry,” says Auerswald. “The neon look is back in a big way,” generally imitated by LED lighting. Digital displays and graphic wall wraps are both versatile and popular. She points out these can be heavily regulated, so do your due diligence.

Another trend is designing exterior signage with selfies in mind. If social media is your jam, make it easy for people to pose in front of your name or logo.

Rice notes that “pole signs seem to be going out of style” and are often being replaced by monument signs.

Common mistakes with Exterior Signage

The main design mistakes are poor readability and location issues, such as not accounting for your sign being blocked by various obstacles.

“One mistake that we often see new companies make is waiting until far into the process to even think about signs,” says Auerswald. “If a new pizza place is working on a business plan to secure a loan, chances are good that they’ll need to show they’ve thought about signage as part of that business plan. But merely putting it into a plan isn’t enough. Engage the sign company and get them started. It is a major aspect of your brand—and many sign companies can be backed up for weeks.”

She also emphasizes that it’s critical to bring your sign partner into the conversation early, because they’re so knowledgeable about local regulations, available options, and more. Engaging with your sign vendor after the design process is less efficient.

Auerswald urges operators to consider safety and engineering requirements, particularly if the exterior sign is freestanding on a pole. “Work with a quality sign provider to ensure that your sign is safe. And continue regular maintenance on that sign to ensure it stays in good working order. Having a sign in disrepair tells a story, too.”

“Signs continue to be one of the best values in advertising,” says Yarger. “While the cost of a sign may seem high, if you amortize it out over the number of people going by your location, the traffic count and the other types of advertising that you pay for, signs are actually a really good deal.”

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

The post Exterior Signs: Sizzling Signage appeared first on Pizza Today.

Fast-growing pizza concept reveals Castillo Family as new owners and operating partners of Charlotte, North Carolina location

ABOUT TOPPERS PIZZA

The post Toppers Pizza Announces Partnership with Charlotte-based Family as Part of Commitment to Open Nine New Locations Statewide appeared first on Pizza Today.

A ribbon-cutting ceremony, presented by the Greater San Antonio Chamber of Commerce, will take place at 10:30am on May 20^th, and all are welcome to join. PLUS, in celebration of Parry’s newest location, the first 25 parties in line on the 20^th will receive a guaranteed Grand Opening prize bag valued up to $50!

And finally, all day on the 20^th and 21^st, Parry’s will be raffling off FREE PIZZA AND FREE LUNCH SPECIALS EVERY WEEK for the rest of 2024! A total of 20 lucky guests will win these incredible raffles.

Parry’s Pizzeria & Taphouse is located at 21119 U.S. Hwy 281 N, San Antonio, TX 78258.

About Parry’s Pizza

Parry’s launched in 2007 as a New York-style pizza joint that was great for a quick bite and perhaps a beer or a glass of wine. Over the past 17 years, the restaurant’s reputation for “craveably crafted” food at a family-friendly value has grown, and Parry’s has evolved into a complete dining experience. Sure, pizza, wings and fried dough (customer favorites) are still on the menu, but Parry’s also has become a craft beer haven with some of the best rotating tap lists around.

Parry’s restaurants are built with a unique, New York warehouse feel, complemented with inviting fixtures and decor that allow you to feel even closer to the city that never sleeps. The Parry’s vibe is perfect for lunch, dinner or a special occasion.

Parry’s partners with numerous community groups including schools, churches and nonprofits to host donation nights throughout the year. Plus, a portion of every Parry’s Pint sold is donated to nonprofit partners as part of the company’s “Pennies from Pints” program. San Antonio Parry’s locations support The 100 Club of San Antonio and Morgan’s Wonderland with their Pennies from Pints donations.

Parry’s mission is simple, and the company strives to deliver on it every single day: Craveably Crafted Food & Beer Served with Uncommon Hospitality.

The post Parry’s Pizzeria & Taphouse Celebrates May 20th Grand Opening appeared first on Pizza Today.

When dinner is up in the air, just toss a CPK restaurant-made pizza on the grill; Win prizes all summer long with weekly Grab & Grill giveaway

COSTA MESA, Calif. (May 16, 2024) – California Pizza Kitchen (CPK), the iconic restaurant brand renowned for bold, innovative flavors with a California point of view, is stoking the flames of flavor with its new Grab & Grill pizza promotion, a sizzling twist on its restaurant Take & Bake pizza experience. Now, as the mercury rises, so does the opportunity to become that backyard grill master of your dreams.

Inspired by the success of CPK’s made-to-order Take & Bake pizzas, Grab & Grill introduces a seasonal twist, inviting pizza aficionados to elevate their grilling game with CPK’s easy and affordable alternative. All summer long starting on National Barbecue Day (May 16) through Labor Day (September 2), guests can take home CPK’s signature pizzas and transform them into smoky, grilled masterpieces right in their own backyard with a special limited-time offer:

• 2 for $25*: Perfect for 2-4 people.
• 4 for $40*: A great value for larger gatherings.
• Complete the Meal: Add on a catering salad or appetizer to round out the feast. Prices vary by location, see in-store menu for more details.

“Our Grab & Grill pizza promotion is the perfect fusion of convenience, value, flavor and summer fun,” says Chef Paul Pszybylski, VP of Culinary Innovation at CPK.  “While we know the ultimate CPK pizza experience is at our restaurants, our Grab & Grill options just may be the best pizza you’ve ever had at home!”

Stop into any CPK restaurant location or order online and choose from six Grab & Grill pizza options, including the iconic Original BBQ Chicken that put CPK on the map, the globally inspired Thai Chicken, the flavor-packed Mushroom Pepperoni Sausage (AKA MUPESA, IYKYK), the classic Pepperoni that’s anything but ordinary, the garden-fresh California Veggie with a veritable bounty of color and flavor, and the melty Five Cheese + Fresh Tomato. CPK’s Grab & Grill pizzas are prepared to order and sold fresh, not frozen, and include all of the fresh garnish to expertly finish the dish. All pizzas are perfectly crisped and ready to savor in just minutes on the grill. Guests can find grilling instructions right on the box, or can use the QR code to watch Chef Paul demonstrate how easy it is!

CPK is also kicking off a summer-long Grab & Grill Giveaway where fans can win free pizza for a year and other exciting prizes. Guests can enter by simply posting a Grab & Grill photo on Instagram (enjoying or grilling a CPK pizza, of course) tagging @cpk and hashtag #cpkgrabandgrill. Guests can get an extra entry into the giveaway by following the CPK account, mentioning three friends and liking the giveaway post. One winner will be announced every week starting Memorial Day Weekend (May 24).

For more information, visit www.cpk.com and follow @cpk on social media.

*For more information on this special, including terms, conditions, pricing and exclusions, such as restaurants in Hawaii, please visit www.cpk.com/grill.

About California Pizza Kitchen
In 1985, California Pizza Kitchen (CPK) opened its first restaurant in Beverly Hills and introduced diners to gourmet California inspired pizza. With a passion for combining fresh, seasonal ingredients with flavor inspirations from around the world, today CPK is a global brand serving creative California cuisine in over 160 restaurants across 10 countries and U.S. territories. From its innovative, hearth-baked pizzas such as The Original BBQ Chicken, Thai Chicken, and California Club, to inventive salads, and unique pasta dishes that combine the old world with the new, CPK does everything with an imaginative California-inspired twist that guests love.

The post California Pizza Kitchen’s Grab & Grill Pizzas Are Taking Over BBQ’s This Summer 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.

The post Happy Joe’s ‘Likes and Shares’ Unprecedented Results from Q1 Online Marketing appeared first on Pizza Today.

MEMPHIS, Tenn. (May 9, 2024) – Domino’s^®, the largest pizza company in the world, together with its franchisees, announced the largest corporate or private financial commitment to a children’s hospital, Wednesday: a pledge to bring its fundraising total to $300 million by 2034 to benefit the lifesaving mission of St. Jude Children’s Research Hospital^®. 

This record announcement was delivered by Domino’s CEO Russell Weiner to over 9,000 Domino’s franchisees and their team members during the company’s 2024 Worldwide Rally in Las Vegas. This commitment will help ensure families never receive a bill from St. Jude for treatment, travel, housing or food – so they can focus on helping their child live.   

“Our new Hungry for More growth strategy means more stores and more sales, providing even more opportunities for customers to donate to St. Jude,” said Russell Weiner, chief executive officer of Domino’s. “Since 2004 we’ve made it possible for millions of customers to simply donate a dollar or two, or round up their change, to help the children of St. Jude and their families, for which I am so grateful. Over the past twenty years those dollars and pennies have totaled over $126 million and by 2034 we believe we can get to $300 million raised by our customers for St. Jude.” 

St. Jude founder Danny Thomas famously said, “I’d rather have a million people give me a dollar than one give me a million. Then you’ve got a million people involved.” Domino’s embraces this concept in its fundraising, by participating in the annual St. Jude Thanks and Giving^® campaign, where customers can add a small donation to their order. Domino’s also supports St. Jude year-round by providing customers the ability to round up their change to advance ongoing work by St. Jude to accelerate research and treatment of childhood cancer and other life-threatening diseases. 

“We are incredibly grateful for this momentous and historic $300 million pledge from our compassionate and purpose-driven friends at Domino’s,” said Richard C. Shadyac Jr., President and CEO of ALSAC, the fundraising and awareness organization for St. Jude Children’s Research Hospital. “This record-setting commitment is yet another step in the longstanding partnership from Domino’s that supports us in so many ways — all which help advance treatments and research by St. Jude to raise survival rates for children around the world with cancer and other life-threatening diseases. By giving customers the opportunity to donate at checkout, Domino’s enables them to live charitably – to make small acts for good that, collectively, will make a difference for families all across the globe.”  

This commitment comes on the heels of the Sept. 27, 2023 opening of The Domino’s Village, a multi-million dollar, six-story, 307,000 square foot housing facility for patients and their families with 140 furnished apartments and communal recreation spaces. The facility was funded by Domino’s as part of a 10-year, $100 million commitment to St. Jude announced in 2020. In addition, Domino’s continues to have a prominent presence on the St. Jude campus with the Assessment and Triage Clinic Delivered by Domino’s and the Domino’s Event Center. 

About St. Jude Children’s Research Hospital®

St. Jude Children’s Research Hospital is leading the way the world understands, treats and defeats childhood cancer and other life-threatening diseases. Its purpose is clear: Finding cures. Saving children.® It is the only National Cancer Institute-designated Comprehensive Cancer Center devoted solely to children. When St. Jude opened in 1962, childhood cancer was largely considered incurable. Since then, St. Jude has helped push the overall survival rate from 20% to more than 80%, and it won’t stop until no child dies from cancer. St. Jude shares the breakthroughs it makes to help doctors and researchers at local hospitals and cancer centers around the world improve the quality of treatment and care for even more children. Because of generous donors, families never receive a bill from St. Jude for treatment, travel, housing or food, so they can focus on helping their child live. Visit St. Jude Inspire to discover powerful St. Jude stories of hope, strength, love and kindness. Support the St. Jude mission by donating at stjude.org, liking St. Jude on Facebook, following St. Jude on X, Instagram, LinkedIn and TikTok, and subscribing to its YouTube channel. 

The post Domino’s announces historic goal to raise $300 million to benefit the lifesaving mission of St. Jude Children’s Research Hospital appeared first on Pizza Today.

This post was updated May 7, 2024 to reflect current year’s Mother’s Day information.

Ways to Show Appreciation this Mother’s Day at your Restaurant

Invite moms to spend Mother’s Day on Sunday, May 12th at your pizzeria. Moms love pizza and family. Pizza is the perfect shared food to celebrate the occasion.

Mother’s Day at Restaurants: The Stats

Plan accordingly. To help, National Restaurant Association survey is filled with Mother’s Day dining habits. Many moms want to let restaurants do the cooking on their special day, according to the National Restaurant Association survey. finds 43% of consumers plan to use restaurants to celebrate, with 34% saying they’ll dine out and another 12% expecting to order takeout on Mother’s Day.

How will you commemorate the day? NRA asked what consumers are looking for. Here’s how they responded:

• 56% want to pamper the mother-figures in their lives, or even themselves.
• 48% would like to create a special experience with family and/or friends.
• 39% would like to avoid cooking or cleanup at home.
• 28% say convenience is a factor.

What about takeout or delivery? NRA found options that would make them more likely to choose one
restaurant over a similar restaurant:

• 47% say they’d select a restaurant offering a Mother’s Day discount.
• 45% would choose a restaurant offering multi-course meal bundles (appetizer, entrée and dessert).
• 42% would choose a restaurant offering free add-ins for Mom, like special cocktails, desserts, flowers, chocolates, or a small gift.
• 36% would select a restaurant offering free or discounted delivery.

Which daypart should you focus on?

NRA’s survey discovered 52% will choose dinner, while 43% plan for lunch. Brunch is also popular, with 28% and 13% plan to go out for breakfast.

Explore more of the survey findings.

6 Ways to Show Appreciation this Mother’s Day

Now, let’s look at a few marketing and promotion ideas you can show Appreciation this Mother’s Day at your pizzeria.

• Showcase the moms that work at your restaurant on social and on digital boards, if available.
• Offer a discount or free meal to moms when group of four dine in.
• Create a Mother’s Day Family bundle with apps, pizza, desserts and drinks.
• Do a callout on social for people to tag their moms and nominate them to receive ______ (i.e. pizza bundle, free pizzas, special gift.) Draw winner(s) on Mother’s Day.
• Create a “mom”-inspired Pizza of the Day. Blast it on social.
• Do a gift card trade with another business and run giveaways on Mother’s Day. Don’t forget to promote beforehand by doing shared posts with the partnering business.

Mother’s Day Hashtags

Try adding some hashtags to your Mother’s Day promotions and posts. Don’t forget to create your own hashtags to honor moms like #momlove____pizzeria. Here are a few popular Mother’s Day hashtags:

#happymothersday #mothersday2024 #thanksmom #mymomisthebest #bestmomever #momoftheyear

Don’t forget to share your Mother’s Day celebrations with us on social @PizzaToday

The post Mother’s Day: Moms Love Pizza. UPDATED 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.

A Quick Q&A with Thomas McNaughton and Ryan Pollnow, co-founders at Flour + Water, San Francisco, California

Concept:

THOMAS: For Flour + Water Pizzeria, we pulled inspiration from the pizzerias we all grew up frequenting. We wanted to play off that nostalgia with fun menu items like mozzarella sticks and Hawaiian pizza, while still putting a heavy emphasis on technique and recipes that showcase our team’s culinary approach and obsession with pizza. While we take our dough seriously, the experience is meant to be like a pizza party every night. It’s one of the best foods to enjoy with a group, so we created a space that’s inviting and relaxed.

Pizza Style & Dough:

RYAN: Our dough is a four-day process that uses a pre-ferment, known as a poolish, to kick start fermentation. We use a combination of two different types of flour from Central Milling and rely on a slow, cold fermentation until a final proof on day four when the dough’s ready to use. Our pizzas are 13-inch rounds that get fired in an electric deck oven set to 600 F. The dough recipe and oven temperature settings allow us to get the characteristics that we love in pizza. We look for variation in the char of the outside crust, while maintaining structure on the base of each pie.

You moved into a new flagship location. How has that enabled your business to grow?

THOMAS: We spent a long time searching for the perfect space for our operation and couldn’t be happier with where we landed in North Beach, a San Francisco neighborhood known for its long lineage of Italian restaurants. Being able to take the time and build out the Pizzeria to our exact specifications has proven to be worth it. We have an entirely separate operation dedicated to to-go orders and delivery so that our dining room isn’t interrupted by that action. Our Dough Room is the heart of the space, and was built to accomodate a larger team while maximizing dough production to fuel our to-go program and the expansion of the Flour + Water Pizza Shop concept. Every night we’re also able to transition the Dough Room into a semi-private dining room for seated and standing pizza parties; it’s also a space where we can host private pizza classes during the week.

Tell us more about the neighborhood pizzeria model you are working to expand?

THOMAS: We’ve mapped out a hub and spoke model for the Pizzeria. Our 4,000 square-foot flagship space in North Beach will soon be the commissary for satellite ‘Pizza Shop’ locations, meaning we can focus on finding smaller spaces where we don’t have to produce the dough on-site, but can still serve new neighborhoods and, ultimately, new cities. The look and feel of the flagship will carry over, but the emphasis will be less on dine-in and more on bringing our pizza to areas where it wasn’t able to be picked up or delivered before.

You also have a commercial pasta line. What has it taken for you to get your pasta in hundreds of grocery stores?

RYAN: The learning curve from operating restaurants to diving into the world of consumer packaged goods is no joke! We’ve been planning this project for years, thinking of ways in which we can extend the reach of our hospitality knowing that not everyone will be able to visit our restaurants. It’s awesome to see Flour + Water Foods on shelves at not only our local retailers in the Bay Area, but at grocery stores throughout the Pacific Northwest and, soon, Southern California. We’re also shipping our pasta for online orders, so even those outside the West Coast have been able to experience a taste of what we do at our restaurants. While we’re still a little fish in the big pond of this space, it’s been awesome to receive feedback about the quality and superior texture. We’re applying the same techniques we use in our restaurants, so consumers can feel confident that what they are buying truly is ‘chef-tested.’

Tell us more about how Flour + Water supports the regenerative farming movement?

RYAN: Our restaurants were founding members of Zero Foodprint, a nonprofit mobilizing the food world around agricultural climate solutions, and our dried pasta line is their first partner in the packaged goods world. From an operational standpoint, we care tremendously about sourcing from farms with sustainable and regenerative practices– we believe that healthy soil means higher-quality produce, which in turn creates food that not only tastes better, but is better for the planet, too.

The post Conversation: Thomas McNaughton, Ryan Pollnow, Flour + Water, San Francisco, California appeared first on Pizza Today.

Question from a Pizza Today Reader: How do I incorporate more alternative/whole grains and what’s its effect on gluten development?

Whole Wheat Wander

So, you want to make whole wheat dough? When I first started, whole wheat was terrible. It was dense and dry and was for the older generations or for those who were dieting. A lot has changed since then — and once you learn what whole wheat really is, making it doesn’t seem quite as daunting.

What is whole wheat to begin with?

It’s exactly as it sounds. This is flour that comprises the entire part of the grain.

Depending on the baker or pizza maker, some breads and doughs are labeled as “whole grain” but really the flour only consists of a small portion of whole wheat. The label is not strictly defined or regulated, so the amount of whole grain can vary widely from product to product.

The amount of whole grains can vary for a number of reasons, but the main one is that the higher percentage of whole grain the harder it is to make a light and airy loaf. Most 100-percent whole grain breads and flours tend to produce doughs that are denser than those made with refined flours because the gluten percentage decreases the more whole grain you use.

Flour is made by grinding kernels of wheat, sifting (also known as refining), and then packaging. There are many steps in between but the main goal is to breakdown the kernel from its three main parts. For whole wheat flour, you mainly hear a lot about the bran and the germ. One of the biggest selling points in the commercial bread industry, cereal industry and even in the larger health industry are the buzz words of wheat bran and wheat germ that tell consumers a product with these two things is healthier.

Wheat bran is the outer coating on a kernel of grain. It is this part that is more nutrient dense and contains fiber but is separated from the other two parts of the grain and then added back into the flour at varying amounts. Bran can have a large effect on the volume of your dough as it does not contain much gluten and can be physically jagged (which can damage gluten formation).

The germ is the reproductive part of the grain. Like bran, this portion is normally removed from the other parts and processed separately. This portion only makes up a small percentage, less than five percent, but contains a larger quantity of fat. Having a larger quantity of germ in flour can be tough as the higher percentage of fat/ oil means the flour will go rancid faster because of oxidation. The germ contains no gluten, so a high percentage of germ can have a large effect on the final rise of your dough. A tip when adding germ to your dough is to toast it separately, bring it to room temperature and then add it in to your dough. This will help keep oxidation at bay.

The endosperm is the largest part of the grain and is the main component in a bag of flour. For whole wheat flour, the germ, bran and endosperm are processed separately but then mixed back together. The five refinements of flour will help you determine how much bran and germ is still in your flour.

00 – The most refined. Contains as little bran and germ as possible.

0 – Contains some bran and germ, but is not super noticeable.

1 – Contains a decent amount of bran and germ and you can really see the flecks within the flour. The color is now a mix of white with flecks of brown.

2 – The color of this is on the browner side as this contains the most amount of bran and germ without being considered whole wheat.

Whole grain contains all of the grain. As little as possible has been removed. The components may have been
processed separately but have been added back together.

Incorporating Whole Grains in Pizza Dough

Learning to incorporate different refinements and increasing amounts of whole wheat can have dramatic changes on your dough. The colors deepen and it is easy to smell the sweetness as well as the nuttiness that is held within wheat. The hard part is learning how much is too much, as the more you use the more it will affect the gluten structure (which ultimately will affect the rise of your dough).

A great way to dabble with whole wheat is to start small. Whether you introduce a different refinement to learn your comfort zone or blend whole what flour into your main 00 flour, I would recommend staying under 20 percent at first. Nothing says you can’t go for it, but staying around the 20 percent will ensure you build a gluten structure giving you the rise you want while still incorporating the other benefits of adding whole wheat like flavor, aroma and texture.

A tip when adding in bran to your doughs is to grind the germ down to a smaller size. This will help with water absorption as well as add to better gluten formation (leading to a lighter less dense dough).

One of the great things about today’s industry is the blurring of lines between bread and pizza. Techniques that were once specific to bread baking are now being used regularly in pizza making. The incorporation of ancient grains like Khorasan, Spelt, Emmer, Einkorn and others, like Rye and Buckwheat, mean the options are endless. But finding the right balance is key. Some of these grains will not have the same gluten forming proteins as the wheat you find in your 00 bag of flour, and others are used for gluten-free baking because they’re predominantly starch. So, the amounts you will use to blend will vary.

Whole wheat is nothing to be afraid of. But understanding gluten formation and the need for certain proteins will help you understand the correlation between flavor and rise and how much to use.

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

The post Knead to Know: Whole Grain Pizzas appeared first on Pizza Today.

Food Prep and Kitchen Signage

“Sign, sign, everywhere a sign. Blockin’ out the scenery, breakin’ my mind. Do this, don’t do that, can’t you read the sign?” – Five Man Electrical Band

It is hard enough for things to be done the way you want them done when you are in the restaurant, but it’s even harder to get things done to your satisfaction when you are not in the pizzeria. In addition to getting things done the way you want, the same can be said for culture. There may be a culture in your pizzeria when you are there and a completely different culture when you are not there. One of the ways I like to streamline both of these things is through branded signage on the walls at our pizzerias.

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

This may sound like a simple idea, but what you are really doing is spelling out to your team what the expectations are, and what is accepted and what is not. Picking up from last month’s Building Blocks, the first thing Caliente puts on our walls at all our pizzerias is how to make the food. In the beginning, this was a huge undertaking, but a very fulfilling one. We made charts and graphs of how the food was supposed to be constructed and documented the process step-by-step through pictures. Then, we measured spots on the walls and the makelines to hang all the signage. We made it so that every single menu item was hanging on the walls. We also have used the method of putting the same pictures into a book and creating a build guide for each section of our menu.

Once we broke down how to make everything on our menu, we did the same with the recipes and prep items. This involves hanging signs on all the processes of prepping your items. Once those two big facets of your operations are finished, you can start to focus on other procedures. For example, we have a sign that illustrates the acceptable and unacceptable uniform standards.

Now remember, these may all sound like simple ideas, but the purpose behind them is to set the standards for when you are there. And, more importantly, for when you are not there. I know that another hot topic in any pizzeria is the cleaning of the facility. Having the correct signage showing what is the standard and how to clean is paramount.

Lastly, as mentioned, culture building is very important. Having a positive and upbeat work culture is a key to success. Picture your favorite sports team (and, in particular, their locker room). Think of the signage they have hanging that is motivational and speaks to the team atmosphere and how to win.  There are many similarities between the sports world and your pizzeria. That is how I fell in love with the pizza business in the first place. I was always a sports fan, and I played sports growing up.  How you win in sports and how you win in your pizzeria are on the same wavelength, and that’s what we will discuss in next month’s Building Blocks.

The post Building Blocks: Here’s Your Sign appeared first on Pizza Today.

What is your restaurant’s limitation today? What is your bottleneck?

Give a knee-jerk answer to this question: What is your restaurant’s limitation today? What is your bottleneck? If that one thing were fixed, you would earn more total profit—not simply revenue, but profit. What is that one thing that is not happening?

For example, Let’s say you have a widely high food cost, that if corrected, it would mean you made real money. Then that would be the limitation to profit. If so, what is the reason for it being off? Is your portion control off because staff won’t listen, which relates to lackluster training, lazy hiring practices and a leadership team that doesn’t feel enabled? The core fix of that issue would be inspecting work, incentivizing results and penalizing insubordination.

What if your staff is excellent? Renegotiating with your vendor could be as simple as getting those percentage points back.

Whatever the leak in the house is, you have to go to the source of the leak, which might not be right above you where you see the water leaking. But what is your leak, or, in the truer form, your business bottleneck? Could it be location, i.e., people don’t know where we are, or is it that we’ve angered too many customers over the years and need a whole new approach to gaining new customers who don’t feel burned by our brand?

Knowing the bottleneck to profit means you can undo the potentially multi-knotted rope holding you back. A word of warning, though: the typical thing people will do is reinforce the strongest facet of their restaurant when confronted with the need to reframe. Suppose three legs are holding up a table that represents your restaurant business. In that case, typical restaurant owners look at the leg that they know the best and seek to reinforce it. “Hey, the holdup is this super weak leg over here (marketing),” but then their actions are … “Okay, well, we’ll just reinforce the strong leg better (menu).” This egregious oversight is typical of a chef-driven restaurant with solid food but horrible financials, weak marketing and a lackluster team. And when confronted with all that, they go back to what they know: let’s make the food better and come up with more food items.

I’ll make this even more obvious. There are only two ways to improve profit: get more customers and/or get more out of them. If your current base is saturated, you need new customers, and a new daily special can only pull that off if it’s overtly advertised to non-followers.

The execution of that math equation could go down a thousand different rabbit trails. Finding the rabbit trail that you still need to go down more of is the key, and that means the first question: what is the thing holding you back? Is it leadership, food cost, marketing, customer satisfaction, speed and space for more customers? Your knee-jerk reaction, your gut feeling, and your instinctual knowledge will tell you that first rather than overthinking it. So again, I’ll ask or restate what you already know: what is your bottleneck to profit, and what are you doing about it?

The post Mike’s Monthly Tip: ROI Bottlenecks appeared first on Pizza Today.

While I understand there are sometimes limitations (a slice shop that survives off lunchtime foot traffic in an area that clears out after 5 p.m., for example), I’m a believer that, for the most part, the best pizzeria experiences come with a bar element. There’s something about pizza and beer, or Italian food and wine, that is difficult to beat.

Having said that, running a bar component is hard. Even if the product sells itself. Staffing, training, inventory that seems to easily disappear, the worry of an employee serving an underage patron … there’s a lot to it.

Jeremy White, Editor in Chief, Pizza Today Magazine

In this issue of Pizza Today, we touch upon training your staff to operate a bar within your pizza shop. We talk cocktails. We talk bar equipment. It’s a good start if you’re thinking of adding a bar to your pizzeria.

After you read those articles, be sure to catch up on what you missed if you weren’t able to attend the 40th Anniversary of Pizza Expo this spring. We had the Las Vegas Convention Center buzzing!

Speaking of spring, we’ve been springing into action pretty heavily on PizzaToday.com with lots of new content that you won’t find here in the print edition. Be sure to bookmark PizzaToday.com and visit regularly and often to stay up to date on the latest.

And now that we’ve mentioned the latest, have you heard of PizzaCon yet? It’s a one-day exclusive and experiential event we’re hosting in Philadelphia on November 7th at The Fillmore. Naturally, it is designed for pizzeria owners that are serious about growing their businesses. With curated programming and educational activations, it’s going to be nothing like your typical “tradeshow.” Visit PizzaCon.com to learn more. Excited to see you there!

Best,

Jeremy White
Editor In Chief
jwhite@pizzatoday.com

The post Commentary: Behind the Bar 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.

New Cocktails for your Bar Menu — Drink Up

While some will say beer is king when it comes to pizza night, the fact of the matter is that cocktails are top-of-mind for many social drinkers. If you have a full bar, offering only beer and wine could be detrimental to the bottom line.

Premium cocktails are not only hugely popular, but they demand a higher price point that makes those pours worthwhile to the operator. In 2022, the Adeo Group found that while 35 percent of those over the age of 55 are likely to order a premium drink, in the 21-34 age group that number is nearly
20 percentage points higher (54 percent).

And, just like pizza, your cocktail menu is highly customizable. While there will always be a place for traditional favorites like the Martini or Old Fashioned, today’s mixologists continue to innovate and get creative with flavor combinations, garnishes, etc. Just like when you open a disc of dough for a base, once you choose your base alcohol the canvas is open to interpretation.

Spicy cocktails are on trend at the moment. As are drinks mixed with teas, espresso, fresh citrus juices and sours. One of the most popular cocktails in 2024 in Portland, Oregon, for example, is a twist on a classic. It’s an Amaretto Sour made with bourbon, fresh citrus (lemon juice in this case) and an egg white.

While the bourbon market continues to grow, sweet vermouth, gin, dark rums and others are being used in some of 2024’s most trending cocktails. Take a quick glimpse of seasonal bar menus around the country and you’ll find that merely offering a margarita with your beer and wine list isn’t enough to attract a crowd of drinkers looking to spend money.

Interesting Cocktail Ideas

Some interesting cocktails we turned up include:

• a Fall specialty drink featuring vodka, amaretto, apple puree, apple cider and champagne.
• vodka with pumpkin puree, espresso and almond milk.
• a spiked cider with apple cider, spiced rum, peach schnapps and fireball.
• rum with lime juice, Benedictine, honey, simple syrup and blackberries.
• cognac with lemon, honey, ginger, bitters, eggwhite, raspberries, gin, lavender syrup, lime juice and fresh mint.

As summer approaches, refreshing cocktails featuring cucumber, watermelon, peach, mint and other cooling flavors will peak in popularity. And, as previously mentioned, spicy cocktails are having a moment in the sun. As are dill pickle drinks! Let’s put them both together for a spicy dill pickle cocktail.

Jalapeno Dilly

Get the Jalapeno Dilly recipe.

Jeremy White is the Editor in Chief for Pizza Today.

The post Diners are in Love with Cocktails — Your Bottom Line Will Love Them, Too appeared first on Pizza Today.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Others Recognized as James Beard Awards Semi-finalists

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

Outstanding Wine and Other Beverages Program

Bufalina, Austin, TX

Best Chef by Region

California

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

Great Lakes

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

New York State

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

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

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

The post Pizzerias, Pizza Chefs recognized at 2024 James Beard Awards 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.

Slice House to Leverage All New Marketing Technology Stack to Support Explosive Growth

SAN FRANCISCO (April 25, 2024) – Slice House by Tony Gemignani, the highly successful fast-casual pizza franchise by world renowned pizzaiolo Tony Gemignani, officially introduced its national franchise program in July 2022 and quickly saw rapid growth, signing 124 multi-unit deals across the San Francisco Bay Area, Southern California, Texas, Utah, Colorado, and Tennessee. As the brand continues to grow, with an anticipated 75 more units to be signed into development by the end of 2024, Slice House is simultaneously building a best-in-class martech stack.

Below is an overview of the cutting-edge technology and digital initiatives that are being rolled out across the Slice House brand in the coming months:

• Updated Brand Identity | To meet the needs of the digital-first world, the Slice House logo has been modernized to support readability, scalability, and overall impact, without compromising brand recognition. The iconic pizza slicer, while still integral to the logo, has been simplified and the font has a more contemporary look and feel with a brighter, tomato red hue.
• New Website | In partnership with BRINK, a digital agency renowned for integrating strategy, data-driven experiences and enterprise technology for brands that put customers at the center of their world, the brand will roll out an all-new websitethat will significantly improve the overall user experience in addition to providing an interface for online ordering and a new Slice House rewards program.
• Digital Marketing | Paytronix, the cloud-based digital guest engagement platform, will allow Slice House to optimize its digital experience. Through its new guest engagement program, Slice will develop a brand new online ordering platform which will be complimented by a user-friendly mobile app, best-in-class customer loyalty program, and highly personalized email marketing campaigns.
• Review Management | SOCi, the CoMarketing Cloud for multi-location enterprises, will streamline digital marketing efforts for the brand to increase online visibility as it continues to scale. In addition to managing local landing pages, this platform will allow Slice House to manage its presence across online listings and review channels, from Google to Yelp, for each location to efficiently update business information and quickly respond to reviews by utilizing generative AI.

Named #1 Emerging Brand in Pizza Marketplace’s Top 100 Movers & Shakers 2023, Slice House has since built upon its nationwide program to offer franchisees even greater support and value, including a partnership with global leader in real estate services JLL, and welcoming David Denton as Fractional Chief Technology Officer along with Chief Marketing Officer Renae Scott, who joined in November 2023.

“We are thrilled to be working with best-in-class restaurant marketing and technology partners to support our brand partners as we continue the brand’s growth trajectory,” states Renae Scott, Chief Marketing Officer of Slice House.

Slice House is actively seeking qualified brand partners to develop new territories across the country.  For more information on franchise opportunities, please visit slicehousefranchise.com.

ABOUT SLICE HOUSE BY TONY GEMIGNANI

Slice House by Tony Gemignani, founded by the globally acclaimed 13-time world pizza champion, offers an unparalleled pizza experience, blending artisan craftsmanship with fast-casual dining. Originating from San Francisco’s iconic North Beach neighborhood, Slice House has expanded with over 124 units open or under development, providing a diverse menu from signature New York to California style pizzas, including health-conscious options, complemented by a hand-picked selection of local craft brews and natural wines. Recognized as the #1 Emerging Brand in Pizza Marketplace’s Top 100 Movers & Shakers, Slice House’s nationwide franchise program extends Tony’s legendary expertise and authentic original recipes to entrepreneurs, embodying a legacy of excellence with a versatile business model suited for a range of dining and delivery services.

The post Slice House by Tony Gemignani Brand Evolves as the Franchise Program Continues to Expand appeared first on Pizza Today.

Antico Pizza Napaletana, Atlanta, GA

While the list of esteemed accolades continues to grow, the formula for Antico Pizza remains the same, and its place in the dining community continues to expand. Last year, Antico joined 10 Atlanta restaurants that were awarded MICHELIN’s Bib Gourmand status. Antico Pizza is not only a standout among restaurants in Atlanta, but it also is one of just 13 pizza restaurants in the United States and one of 25 in the world to earn the Bib Gourmand status.

“To be recognized in this elite selection of Atlanta restaurants is humbling,” says Di Palma. “We’re thrilled to be a part of this inaugural class of Atlanta restaurants in the MICHELIN Guide. As we celebrate Antico Pizza’s 15^th year, we are excited to receive this new accolade as we continue to evolve.”

From the beginning, he stayed faithful to his family’s age-old pizza Napoletana recipe. The yeasty dough is prepared with finely milled 00 flour, just like in Naples; cheeses are flown in fresh from Italy each week; and he only uses imported San Marzano DOP tomatoes in his tangy red sauce, Sicilian sea salt and extra virgin olive oil. Each pizza is flash-baked for 90 seconds in 1,000-degree custom-built ovens crafted from ancient Santa Maria brick and volcanic rock from Mt. Vesuvius.

Antico created its original style of pizza and caused a nationwide trend. Over the last 15 years, Di Palma has won numerous “Best of” awards, obtained a special Italian certification and was named best pizza in the United States by the Festa Della Pizza in Naples in 2010. Since opening in 2009, the beloved pizza spot has gathered countless awards and recognitions including:

• Top in Class for United States, Festa Della Pizza in Salerno, 2010
• Critics’ Pick for Best Pizza, Creative Loafing, 2010, 2011
• Readers’ Pick for Best Pizza, Creative Loafing, 2010-2018
• #2 Best of Atlanta, Zagat, 2011
• Where to Eat and Drink in Atlanta, Bon Appetit, 2013
• 10 Best Pizza in the U.S., Business Insider, 2013
• Top 10 Pizzas in the U.S., Gayot, 2013
• Best Pizza in Atlanta, Huffington Post, 2014
• #1 Most Iconic Atlanta Pizzerias, Eater, 2014
• Readers’ Choice for Best Pizza, Atlanta Magazine, 2014
• Best. Ever. with Ted Allen – featured, Food Network, 2015
• #7 Best Pizza in the U.S., TripAdvisor, 2015
• Best Italian Style Pizza, Atlanta Journal-Constitution, 2015
• 12 New Pizza Classics, Food & Wine Magazine, 2015
• 10 Best Atlanta Restaurants, USA Today, 2016
• 50 Best Restaurants, Atlanta Magazine, 2017
• Best Pizza in 23 U.S. Cities, Zagat, 2017
• Where to Eat, Drink in Atlanta, Sports Illustrated, 2017
• The 101 Best Pizzas in America, The Daily Meal, 2019
• Best Pizza Place in Atlanta | Best of Atlanta, Atlanta Journal-Constitution, 2019
• The 10 Best Pizzerias in Atlanta, Serious Eats, 2019
• 9 Great New Pizza Places in Atlanta, Zagat, 2019
• # 3 Best Pizza Place in Atlanta | Best of Atlanta, Atlanta Journal-Constitution, 2020
• #4 Best Pizza in Atlanta, GA Followers, 2020
• The Best Pizza in Every State, Food & Wine Magazine, 2021
• Best Pizza in Atlanta, Thrillist, 2021
• Where to Eat Pizza in Atlanta, Creative Loafing, 2021
• Best Pizza in Atlanta, Access Atlanta, 2022
• Best Pizza in Atlanta, The Atlantan, 2023
• Best Pizza in Atlanta, Gayot, 2023
• Steak Shapiro’s Top 10 Pizzas (#2), Atlanta Eats, 2023
• Best Pizza in Atlanta, The Infatuation, 2023
• #2 Best of Atlanta Pizza, Secret Atlanta, 2023
• #3 Best Pizza in Atlanta, TimeOut, 2023
• #1 Best Pizza in Alpharetta, Rough Draft, 2023
• Top 10 Best Pizza in Atlanta, Culture Trip, 2023
• #16 Best Pizza in the Country, TimeOut, 2023
• #35 Best in the U.S.A., 50 Top Pizzas, 2023
• Top 17 Best in the Country, Gotham Magazine, 2023
• Top 100 Restaurants in Atlanta, Jezebel, 2023
• Best Pizza in Atlanta, Epicurious
• Best Pizza in Every State, Reader’s Digest, 2024

The post Antico Pizza Napoletana Celebrates 15 Years and Continues to Defy Conventional Culinary Expectations in Atlanta appeared first on Pizza Today.

Balancing Act: Flavorful Pizza Topping Combinations

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

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

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

Taste Treatment Plant

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

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

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

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

Color: Does it have eye appeal?

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

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

Pizza Topping Pairing Blender

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

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

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

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

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

Extra Texture

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

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

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

Pork Belly Pizza with Roasted Leeks, Pickled Lemon and Hazelnut

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

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

John Gutekanst owns Avalanche Pizza in Athens, Ohio.

The post Topping combinations that turn pizza into a winning symphony of flavor appeared first on Pizza Today.

Bar Ready — Everything from bar equipment, bar licensing, inventory, bar glassware other bar accessories

Adding a bar to your restaurant is an immediate ROI builder. It will bring you more options for sales and give you a whole new clientele: people who want to drink at a bar. Additionally, this sub-segment can be a whole influx of afternoon and late-night business that family dining doesn’t allow for. Additionally, it provides solid incremental revenue because people don’t typically buy more than one entree. Still, they do buy more than one drink, lending it to having significantly more profit potential per transaction than a non-bar restaurant. But the way you play it is highly nuanced.

So, let’s discuss what you need for a successful bar. I can tell you from personal experience: I’ve transferred from a non-bar restaurant to a full-bar restaurant, and here’s everything I needed and wish I had known earlier.

The first and foremost thing you need to know is to build an actual bar. What do I mean by that? I mean, don’t build a little satellite nook. I mean, build a real bar. Build a bar that can stand on its own. Build a bar like you would if you were only a bar and nothing else because if you build it that way, as a primary revenue generator, it will function like one. That’s why a little satellite nook with three seats in the corner will not do you any favors. It’s going to look like the bush league, and it’s not going to return any investment.

The next rule is butts in seats lead to revenue. You will make more money if you can get 10, 12 or 15 seats at a bar. If you have some table or booth seating nearby, you can transfer those to a high-top table to create more of a bar vibe and then separate the bar from the restaurant with stub walls.

Here’s what you’ll need to get started:

Bar Equipment:

Let’s start with the basics. Of course, you’re going to need a bar refrigerator. You will need a fridge even if you’re just a can-and-bottle beer bar, but don’t stop there. The amount of money you’ll get from a bottle of vodka versus a bottle of beer is exponentially better in terms of food cost percentage. So, it’s only worth doing a full-blown bar if you have a cocktail program.

Next, you’ll need a beverage dispensing system for beer or even wine. This is a different type of refrigerator than your bottle and can fridge. Additionally, with a draft system comes cleaning and setting up draught lines, which is a whole other expense in and of itself.

Next, you need a proper cocktail station. This will have a sink, speed rails, garnish station, and a section for all your small wares like shakers, strainers, muddlers, spoons and jiggers. Yes, you want to use all those items, and no, you should not buy them from a fancy store. You can get durable and simple items from a restaurant supply store.

Another mandate is that you’ll need an ice bin and potentially an ice maker, depending on how far your bar is from your current ice machine. Otherwise, you’ll need a big ice bin.

Here are some other things you might need, but not necessarily. An espresso machine for non-alcoholic drinkers or to infuse your cocktails. A blender, if you plan to offer frozen drinks and up lighting or neat shelves and inviting decor that makes the bar more than just a bar, but a place that people want to drink at the bar.

The bar furniture will also influence that. A stool without a back and cushion will not have a solid return on investment like a cozy, mahogany-bound chair. The nicer the furniture, the more you can charge for a gin and tonic.

Bar Glassware:

You’ll need pint glasses, rocks, Collins and martini glasses. Try to make them slightly different from the average to stand out and match your brand.

Licensing and permits:

Depending on which state you are in, you could be taking on a massive amount of cost. Proper signage on the bar, potentially a gated-off area, and the liquor license could cost anywhere from a few thousand dollars to hundreds of thousands of dollars.

Cocktail List R&D:

Also, consider the cost of building a solid program, taste tests, iterations, etc. Having a straight-up list of cocktails will get you in the door, but a curated cocktail list will separate you and bring intrigue and purpose to your bar program. This will require an actual bartender with some level of mixology and you documenting all the procedures; so, you are not bound to that single mixologist if they ever decide to leave your business.

For all these components to come together, the bar should be designed for efficiency and customer engagement. If you’re completely new to this and have the funds to do so, engaging a professional is not a bad idea.

Bar Staffing:

Do not try to turn regular servers into glorified servers that also work the bar. This rarely works. Bartenders need to be bartenders and dress the part. The beauty of a bartender is they’re behind the bar, so inherently, everyone knows that they’re working the bar. So, they don’t need to wear the standard casual uniform. They can add some flair to what they wear, which will work because people will know they are the bartender. So let your suspenders and hipster mustache go for broke behind the bar.

Inventory Management:

Another thing rarely included in a new bar is proper due diligence on how much product is wasted. You can simply go based on cash purchasing to verify your run rate, but having an assessment of how much waste you have, whether by calculating it yourself or using an inventory program, is a solid way to start off your bar program and know how much you’re wasting or losing to theft.

Insurance:

Additionally, you’ll need insurance. Insurance is not something to be taken lightly, and if you don’t get revised insurance when you add a bar, you could be setting yourself up for a cataclysmic event if something goes sideways on you.

So why do it?

All this takes a lot of planning and execution, but it is entirely doable and completely worth it. Look at all these tools as an opportunity to take on something different and be more than you were yesterday. But remember the cardinal rule of restauranting: If it’s not impressive, then by default, it is unimpressive, basic, and not worth anything. So, stand out and make the bar you want to drink at so that others will as well.

The post Tools & Equipment You’ll Need for a Full Bar appeared first on Pizza Today.

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

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

Safety is Crucial in Bar Training

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

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

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

Online or Classroom Bar Training

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

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

Bar Hospitality Lessons

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

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

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

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

Take a Test

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

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

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

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

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

The post Bar Staff Training appeared first on Pizza Today.

“You Tip, We Tip” promotion gives customers a $3 “tip” to use on their next online delivery order

ANN ARBOR, Mich., April 25, 2024 /PRNewswire/ — Domino’s Pizza Inc. (NYSE: DPZ) brought you Carryout Tips. Now the largest pizza company in the world, known for its value innovation, is launching You Tip, We Tip – a promotion that tips customers who tip their delivery drivers, beginning April 29.

“Domino’s drivers have been hustling to deliver hot, delicious pizzas since 1960, and we love that customers have been tipping them for their great service since day one,” said Kate Trumbull, Domino’s senior vice president – chief brand officer. “But these days, everywhere you go, there’s a tip screen. The pressure to tip is real, even when no extra service is provided. So, we decided to flip the script and show our appreciation by tipping customers back.”

How Does You Tip, We Tip Work?

When customers tip their Domino’s delivery driver $3 or more online, they’ll receive a $3 coupon to use on the following week’s online delivery order.

Domino’s is the first quick-service restaurant to tip customers for tipping their delivery drivers. To learn more about Domino’s You Tip, We Tip promotion, visit dominos.com/youtipwetip.

About Domino’s Pizza^®

Founded in 1960, Domino’s Pizza is the largest pizza company in the world, with a significant business in both delivery and carryout pizza. It ranks among the world’s top public restaurant brands with a global enterprise of more than 20,500 stores in over 90 markets. Domino’s had global retail sales of nearly $18.3 billion in 2023. Its system is comprised of independent franchise owners who accounted for 99% of Domino’s stores as of the end of fiscal 2023. In the U.S., Domino’s generated more than 85% of U.S. retail sales in 2023 via digital channels and has developed several innovative ordering platforms including seven unique ways to order Domino’s. In 2023, Domino’s launched Pinpoint Delivery, a new technology that allows customers to receive a delivery nearly anywhere, including places like parks, baseball fields and beaches.

Order – dominos.com
Company Info – biz.dominos.com
Media Assets – media.dominos.com

SOURCE Domino’s Pizza Inc.

The post Domino’s is Tipping Customers Who Tip Their Delivery Drivers 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.

A ribbon-cutting ceremony, presented by the Fort Worth Chamber of Commerce, will take place at 10am on Monday, and all are welcome to join. PLUS, in celebration of Parry’s newest location, the first 25 parties in line for the opening on the 22^nd will receive a guaranteed Grand Opening prize bag valued up to $50. Arrive early to secure your prize!

AND, all day Monday and Tuesday, Parry’s will be raffling off FREE PIZZA AND FREE LUNCH SPECIALS EVERY WEEK for 6 months! A total of 20 lucky guests will win these incredible raffles.

Parry’s Pizzeria & Taphouse is located at 9601 North Freeway, Fort Worth, TX 76177.

About Parry’s Pizza
Parry’s launched in 2007 as a New York-style pizza joint that was great for a quick bite and perhaps a beer or a glass of wine. Over the past 17 years, the restaurant’s reputation for “craveably crafted” food at a family-friendly value has grown, and Parry’s has evolved into a complete dining experience. Sure, pizza, wings and fried dough (customer favorites) are still on the menu, but Parry’s also has become a craft beer haven with some of the best rotating tap lists around.

Parry’s restaurants are built with a unique, New York warehouse feel, complemented with inviting fixtures and decor that allow you to feel even closer to the city that never sleeps. The Parry’s vibe is perfect for lunch, dinner or a special occasion.

Parry’s partners with numerous community groups including schools, churches and nonprofits to host donation nights throughout the year. Plus, a portion of every Parry’s Pint sold is donated to nonprofit partners as part of the company’s “Pennies from Pints” program. Dallas-Fort Worth Parry’s locations support Minnie’s Food Pantry and the National Breast Cancer Foundation with their Pennies from Pints donations.

Parry’s mission is simple, and the company strives to deliver on it every single day: Craveably Crafted Food & Beer Served with Uncommon Hospitality.

The post Parry’s Pizzeria & Taphouse Celebrates Grand Opening on April 22nd! appeared first on Pizza Today.

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

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

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

About Hobart

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

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

The post Hobart Announces Custom-Designed Mixer Giveaway Winner appeared first on Pizza Today.

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

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

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

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

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

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

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

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

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

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

The post Little Caesars Fuels Nationwide Growth Signing Several New Multi-Unit Development Agreements appeared first on Pizza Today.

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

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

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

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

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

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

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

The post Pizza Hut Joins Forces with Viral Food Critic Keith Lee to Introduce the FamiLEE Community Pizza appeared first on Pizza Today.

Featuring thin, foldable pizza slices with the perfect balance of cheese, sauce and toppings

ANN ARBOR, Mich., April 15, 2024 – Craving a delicious, new crust that is thin and cut into big, foldable slices? Domino’s Pizza Inc. (NYSE: DPZ), the largest pizza company in the world, has you covered. Introducing New York Style Pizza: a pizza that is designed to be even more delicious, whether you hail from New York City or beyond.

Domino’s New York Style Pizza is made with fresh, never frozen dough that is stretched thin, by hand. It is topped with a melty blend of cheese made with 100% real mozzarella and provolone, and cut into six big, foldable slices.

“Domino’s prides itself on offering a variety of pizza crusts for all different tastes,” said Russell Weiner, Domino’s CEO. “Our pizza chefs created this new pizza crust to allow the deliciousness of our ingredients to shine through. It has the perfect balance of crust, sauce, cheese and toppings in every bite, making it the star of the show. New York Style Pizza may become our customers’ new favorite crust!”

Customers looking to try Domino’s New York Style Pizza can take advantage of the following deals:

• Large three-topping New York Style Pizzas for $10.99 each
• Mix & Match Deal: order any two or more menu items (including medium two-topping New York Style Pizzas) for $6.99 each
• Domino’s Rewards members may also redeem 60 points for a free medium two-topping New York Style Pizza.

To locate the nearest Domino’s and place an order, visit dominos.com.

About Domino’s Pizza^®

Founded in 1960, Domino’s Pizza is the largest pizza company in the world, with a significant business in both delivery and carryout pizza. It ranks among the world’s top public restaurant brands with a global enterprise of more than 20,500 stores in over 90 markets. Domino’s had global retail sales of nearly $18.3 billion in 2023. Its system is comprised of independent franchise owners who accounted for 99% of Domino’s stores as of the end of fiscal 2023. In the U.S., Domino’s generated more than 85% of U.S. retail sales in 2023 via digital channels and has developed several innovative ordering platforms including seven unique ways to order Domino’s. In 2023, Domino’s launched Pinpoint Delivery, a new technology that allows customers to receive a delivery nearly anywhere, including places like parks, baseball fields and beaches.

The post Introducing Domino’s New York Style Pizza appeared first on Pizza Today.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

About Papa Johns

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

About Bajco Group

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

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

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

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

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

Top 5 Trending Pizza Styles Dough Recipes

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

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

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

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

Detroit Style Pizza Dough Recipe

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

Detroit-style pizza features a medium-thick crust that’s light and airy on the inside, yet crispy on the outside, a signature of authenticity that’s achieved by a high moisture content (between a 68- and 72-percent hydration level) and the proofing process. Preparing your Detroit-style pizza dough takes care and attention to detail. Other identifying characteristics include: Pizzas is baked in square steel pans. Cheese is spread evenly across the entire pizza, edge to edge. Brick cheese is commonly used. Sauce goes on the top. Check out a complete Guide to Detroit Style Pizza.

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

Smoke’s Detroit-Style Pizza Dough Recipe. Jeff Smokevitch is a World Pizza Champion who brought Detroit Style Pizza to Colorado — first to Telluride at Brown Dog Pizza, then to Denver and beyond with Blue Pan Pizza. Follow this Detroit pizza recipe. Jeff Smokevitch leads a demonstration at Pizza Expo to teach how to make a Detroit-style pizza. You can also watch him as he created a Detroit pizza in his home kitchen.

Detroit-Style Pizza Dough by John Arena. Co-owner of Metro Pizza in Las Vegas, John Arena is a go-to pizza dough expert. He shares his Detroit pizza recipe that includes a Poolish for Detroit-Style Pizza Dough. His recipe walks you through the dough process, dough fermentation and room temperature proof.

Tony’s Trending Recipe: Detroit Pizza. Tony Gemignani is a world-famous pizza master and restaurateur with over 30 restaurants, most notably Tony’s Pizza Napoletana in San Francisco. His recipe pays tribute to Shawn Randazzo.

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

Grandma Pizza Dough Recipe

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

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

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

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

Sicilian Pizza Dough Recipe

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

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

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

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

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

New York Style Pizza Dough Recipe

New York Style Pizza is the No 1. most popular pizza in America. The first licensed pizzeria to open in the U.S. was Lombari’s, which opened in New York City in 1905. Dough uses flour, water, yeast, salt, olive oil. Typically, it requires a two- to three-day cold ferment. The crust is crispy, yet light and foldable. Crust should be about 1/8-inch thick through the middle with a raised edge. Slices should be cut into triangles. The signature way to eat a New York pizza slice is to fold it in half from crust edge to edge. Toppings are dispersed evenly and not too heavy to weigh down the pliable slice.

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

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

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

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

Chicago Thin Style Pizza Dough Recipe

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

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

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

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

Let’s not forget a Chicago Deep Dish Dough Recipe

Often thought of as the Windy City’s only pizza style. Deep Dish, joins Chicago Thin and Stuffed Pizzas as region’s pizza styles. Particularly popular in the Midwest, this style of pizza speaks for itself. It’s a close cousin to the Chicago-stuffed pie — the obvious difference being that all the toppings are placed on top and there is only one layer of dough. This unique pie stands out with a crisp, biscuit-like crust that comes up the sides of a three-inch pan. It’s thick with cheese and other ingredients, and then topped with a chunky tomato sauce and baked for 30 to 45 minutes.

Here’s a Chicago Deep Dish Pizza Dough Recipe.

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

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

A Look at Pizzerias Across America: Hot Pizza Cold Beer, St. Louis; Bestia, LA, Fat Olives, Flagstaff

Each month in Destinations, we highlight great pizzerias that have hit our pizza radar. These pizza places may have just opened to rave reviews, hit best pizza lists or have exciting news. If you’re a pizzeria that would like to be featured, reach out to Executive Editor Denise Greer at dgreer@pizzatoday.com.

Hot Pizza Cold Beer

St. Louis, Missouri

The retro-décor concept, Hot Pizza Cold Beer, is the creation of Chef Mike Johnson who has appeared on Travel Channel’s Food Paradise, Beat Bobby Flay, TLC’s BBQ Pitmasters, and recently won “Best Burger in the World” “We’re defined as a family pizza restaurant and bar that serves high quality pizza with the best ingredients,” he says. “What makes us stand out is our over-the-top specials, including dishes like my personal favorite, the  The Menage A Za (a three way of supreme pizza, spinach artichoke calzone and garlic knots), along with our giant P.I.M.P. pizza slice, homemade SpaghettiO’s which we are calling “Skee-Yee-Tio’s,” our French bread pizza and a cannoli dip for dessert. We are also making sure that the vibe of the restaurant is super fun, with an arcade, murals and funny photos hung up, and a huge bar which seats about 25 people. We also specialize in local craft beer, hence the straight-forward name of our spot, and we are super excited to be the go-to for people looking for good food, good beer and good vibes.” The new restaurant has become known for the P.I.M.P. Slice. Johnson says,” The P.I.M.P. Slice is one giant slice of pizza loaded with whatever toppings you choose. People have come into the restaurant looking for the perfect photo opportunity with the huge slice, so we’re so happy that people are loving it and sharing about it.”

Bestia

Los Angeles, California

Bestia landed the No. 2 spot on Top 100 Pizza Spots according to Yelp Elites 2024. The trendy Italian restaurant was founded by Chef Ori Menashe and Genevieve Gergis in 2012. The Michelin recognized spot in a converted warehouse has been touted as one of LA’s best restaurants. Yelp raved over its Burrata pizza which features San Marzano tomatoes, Castelvetrano olives, oregano and fermented chilies. The Sage & Mortadella pizza is topped with Grana Padano, caciocavallo and aged balsamic. Pastas include the Cavatelli Alla Norcina — ricotta dumplings, black truffles, pork sausage and fresh thyme. On the Secondi menu, Grilled Branzino features pine nut pesto, Fresno chili, mixed basil and lemon. Lastly, the dolci menu highlights the Crème Fraîche Panna Cotta with winter citrus, wildflower honey & blood orange syrup and Meyer lemon cookies.

Fat Olives

Flagstaff, Arizona

Fat Olives came in at No. 35 on Top 100 Pizza Spots according to Yelp Elites 2024. The VPN certified restaurant began as a mobile catering company 25 years ago. Fat Olive hand makes over 500 pounds of mozzarella each week. The menu features bruschetta boards, from classic and goat cheese to unique options like Bacon Marmalade with mascarpone, baby arugula, Calabrian chili and local honey. In addition to its Margherita and Marinara, Fat Olive features pies like Ms. Piggy with creamy pesto, mozz/provolone blend, smoked bacon, pistachio mortadella, wood-roasted onion and basil. There is also the namesake Fat Olive with San Marzano tomato, mozz/provolone blend, whipped ricotta, whole green, black, blonde and Kalamata olives and fresh spinach.

The post Pizza Destinations: Hot Pizza Cold Beer, St. Louis; Bestia, LA, Fat Olives, Flagstaff 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.

Spring is a time of renewal. Let’s give your menu a spring spruce up. After sparse winter offerings, spring ushers in new and exciting produce to try on your menu. There are so many new vegetation “popping up” from the ground. Why not turn the spring bounty into pizza specials?

John Gutekanst not only loves bringing spring produce to the menu, he even forages for spring’s wild flavors. Check out his article: Spring’s Bounty is Ripe for Your Pizza Menu.

We have more ideas for you, too. Bring spring to your menu with some of these offerings:

1. Asparagus ushers in the spring season. Think asparagus is just for roast and serving as a side with meat protein? Think again. Let asparagus shine with a pizza beautifully featuring spears with lemon, smoked pancetta, Asiago and mozzarella. Get the recipe from World Pizza Champion and Restaurateur Tony Gemignani: Tony’s Trending Recipe: Asparagus Pizza. Or, try it shaved for more even distribution. Try this Shaved Asparagus and Egg Pizza. For more Asparagus ideas, read Asparagus: Bring the Spring.
2. Go to Greens. Spring is the perfect time to finish you pizzas with greens. The early spring enables cold-loving greens like arugula, green garlic, spinach, romaine, ramps, rhubarb, cilantro and sprouts to pop either in farmed fields or on their own in the wild. The warmer weather of late spring brings on the stiffer and hardier garlic scapes, kale, chard, radicchio, endive and nasturtium. Try this Ramp and Walnut Pesto recipe.
3. Room for Shrooms. Spring is a great time to incorporate wild mushroom. It’s the season where foragers look for beloved Morels and Oyster mushrooms. Check out this mushroom guide.
4. Add leeks before the season closes. Leeks work well with sausage and potatoes and great as a ravioli stuffing. Try the Leek-a-Choke Ravioli.
5. Say “Yes” to Pineapple. Spring is primetime for this controversial pizza topping. You can go with the classic Hawaiian and BBQ pizzas. Or you can go creative with pies like the Pineapple Upside-Down Pizza or Jamaican Jerk Chicken Pizza.

We can’t wait to see how you celebrate spring! Let us know ways you are bringing spring to your menus by tagging @PizzaToday on your social.

The post 5 Ways to Bring Spring onto your Restaurant Menu appeared first on Pizza Today.

Plan for a Big Day on Monday, April 8, 2024 — Total Solar Eclipse

On Monday, April 8, a Total Solar Eclipse will cross parts of the U.S., giving communities in the Path of Totality an economic boost. A recent Forbes article indicated that the U.S. could see $1 billion boost from the Total Solar Eclipse from hotels, flights and rental cars to food, gas, special events and souvenirs.

Where and what is the Total Solar Eclipse?

Parts of Texas, Oklahoma, Arkansas, Missouri, Illinois, Kentucky, Indiana, Ohio, Pennsylvania, New York, Vermont, New Hampshire, and Maine will experience the Total Solar Eclipse. Small parts of Tennessee and Michigan will also experience the total solar eclipse, according to NASA.

During a total solar eclipse, the Moon completely blocks the Sun while it passes between the Sun and Earth. The sky will darken as if it were dawn or dusk and those standing in the path of totality may see the Sun’s outer atmosphere (the corona) if weather permits, NASA says.

NASA has a chart that pinpoints exactly when locations are in partial, totality, max totality, and ending times. See when exactly your area will be in totality.

The April event carries significance because the next time the United States will experience a total solar eclipse will be in August of 2044, 20 years from now.

What can my business do for the Total Solar Eclipse?

By Josh Keown

If your pizzeria falls into the Path of Totality, your community may be bursting at the seams with locals and out-of-town visitors looking to experience the once-in-a-lifetime eclipse. How are you capitalizing on the opportunity to crush Monday sales?

Communities have been planning for the influx of thousands traveling to be in the Path of Totality for several months. Last year, Indiana University Center for Rural Engagement created a 2024 Total Solar Eclipse Planning Toolkit available to help community leaders in the state plan for the event.

The toolkit advised Indiana to expect between 145,000 and 581,000 eclipse visitors, noting that 3,947,000 people already living inside the path of totality. The guide encouraged communities to create unique eclipse viewing opportunities, including festival, downtown and main street event, viewing parties, science demonstrations as well as local businesses to think creatively.

Hopefully your community has planned a large-scale event that you are participating in or that you are hosting your own eclipse watch party. If you are closed Mondays, it may be worth it to open or participate in your community’s event.

Tips for your business to capitalize on the Total Solar Eclipse

It’s not too late to take part in Total Solar Eclipse festivities. Here are a few ideas:

• Contact your local tourism bureau, chamber of commerce, neighborhood business association and other community organizations so see if you can set up a tent or your mobile pizza oven in their festivity.
• Throw a viewing party. Be aware that you can not look directly at the eclipse. It will require special viewing glasses. Your community may have a bulk supply of these available so check locally first. Go to NASA’s Total Solar Eclipse Safety to learn more about what you need to know about safety and types of solar viewers to look for.
• Create an eclipse-themed Limited Time Offer. Go classic or get creative. Think Pie in the Sky, Moon Pies, Milky Way, Space Junk (food) — you get the idea.
• Create a Picnic package (offer apps, pizza, dessert and drinks) for people to take to the solar viewing parks. Allow them to reserve ahead.
• Police departments have issued statements advising drivers to plan ahead and expect long traffic delays. Think outside of the box with “The Drive Home” carryout specials or give them an option to avoid the traffic with a post eclipse party.
• If you are close to or in the mix of the eclipse festivities, don’t forget to have your grab-and-go items and merchandise front and center. You can even offer Eclipse-themed specialty items.
• Do you have a patio with open sky views? Host a ticketed viewing lunch event with food, drinks, festivities, solar viewers, etc. People will pay a premium for a unique experience.
• Provide some entertainment or special festivities to encourage visitors to come in.

For pizzerias closed on Monday, here are a couple ideas for you:

• Open for Special Hours from 2 hours before your eclipse to 2 hour past the eclipse time.
• Rent out your parking lot as event parking. We’ve seen businesses charge anywhere from $10 to $50 per space for parking and up to $125 for RV parking.
• Offer your business for private catering for another business, organization or group.

Now let’s talk about some business operational logistics on April 8’s Total Solar Eclipse

In communities that have marketing themselves as THE DESTINATION to view the Total Solar Eclipse, it will not be business as usual. With such an influx of people, you’ll need to plan ahead for a number of business operations tasks. Here are a few things you may need to adjust:

• Plan for alternate delivery routes. Talk to local agencies about their traffic plan.
• Change the times of when staff arrive and leave so you can ensure they are not stuck in the traffic.
• You may need to pick alternate times or days for your supplier deliveries. Or may have to change delivery locations.
• Have a plan for limited or slow cellular and internet connections, along with payment/ordering process slowdowns.
• You may want to increase your food and drinks supply.
• Have a plan for unsold food if the weather decreases the expected turnout.
• Avoid meetings and routine maintenance on April 8, if possible.

Lastly, if you have a great event or specials planned for the Total Solar Eclipse, we want to hear about it and add it here as an example. Tag @PizzaToday on Instagram.

Weather Forecast for the Path of Totality During the Total Solar Eclipse

We’re getting a first look at the forecast for the Total Solar Eclipse on April 8. Weather will impact the crowds of eclipse viewers. Check out what the forecast looks like in Illinois and Indiana areas of totality. Type in your zip code and see what the cloud cover will be like in your area.

The post Total Solar Eclipse, April 8, is Your Business in the Path of Totality? appeared first on Pizza Today.

“Consistency is what transforms the average into excellence” – Tony Robbins

Whether you have one pizzeria or 10, two of the biggest keys to success in the pizza industry are duplication and consistency. Often times, you will hear operators say that opening a second store is the kiss of death. In my own journey, I found that when Caliente opened our second location, since it was close to my home, I could be there a lot of the time. I was also able to balance the time I spent there and at our first location. This made it easier for me to oversee and ensure consistent operations at both restaurants. At that time, we had no written materials saying how to make our food, and no written recipes. When I opened our third location, it was 45 minutes from my house. I could not easily get to all three locations, and if I hadn’t developed written materials at that time to guide consistency and streamlining at all three restaurants, it would have been the kiss of death.

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

I quickly realized that all three pizzerias had to function relatively the same and that the end result of how the food looked and tasted had to be the same. When you have employees who have been personally trained by you, they will likely end up doing most things in the way you have shown them. It’s when you start to grow your team and more
employees begin learning from employees under you that a breakdown starts. Even when you are personally training, having a reference point like recipes and build guides is essential to success.

So, where do you start when creating build guides and recipes? I believe that you start at the beginning, which means starting with recipes first. I’m not simply referring to the toppings that go on a specialty pizza, but how you make your sauce, and how you make your dough. Anything that you hand-create and hand-mix needs a recipe.

I started the old-fashioned way. Any time I make a batch of something, I write down on a notepad the process or steps along with all the ingredients used to make the batch. Do this with every prep item you have in your pizzeria. Even having a process for the simplest things, like how to slice a green pepper, is important. At Caliente, we slice our green peppers whole. So, you can imagine my dismay when, one day, I walked in and saw diced green peppers on the makeline. There was no process at the time on how to cut them. That had to be corrected.

Following the same routine, every time you make a menu item you will need to write down exactly what goes on it. So, for example, if you are doing a “Supreme” pizza, you would write it down like this:

14-inch dough ball
6 ounces of pizza sauce
32 pepperonis
4 ounces of sausage
4 ounces of mushrooms
3 ounces of green peppers
3 ounces of onions
2 ounces of black olives

Using pictures that illustrate the amounts is also a best practice. Once you gather all your intel, you will want to create a manual and wall charts for your staff to use. I believe in making and using signage inside your pizzeria to create the culture and processes you need to become successful. We will cover signage in the next article of building blocks.

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

The post Building Blocks: Build Guides and Recipes Create Consistency appeared first on Pizza Today.

In 2012, once we opened our second location in the heart of Tulsa, we started seeing a higher-end clientele. The Family Fun brand we had started with in 2005 didn’t match us anymore, and we needed to redo our whole package. We kept the name the same, but we needed a more stoic brand that matched the promise of authenticity and craft dedication to our product. So, we changed the signage and logos, which was an excellent move for our company. We saw an immediate pop in sales, making speaking to our customers with a brand that matched the messaging much easier.

Mike Bausch, owner, Andolini’s Pizzeria

This update was not easy; it took much more effort than it probably would today. In 2012, logo design contests and sites like Upwork were not around. You had to go to a branding firm or know someone stellar on Illustrator, not a friend, but a pro. A rebrand can be as easy as a few minutes on Canva if you are so inclined.

A complete rebrand is a hard thing to pull off. New uniforms, new website, new packaging, etc, so a soft rebrand like a logo modification can be a subtle nod to the customer of evolving as a company.

Sign Rebrand

Additionally, even when you want to keep all your logos the same, I’ve noticed an interesting dynamic: a new sign on your building will immediately hit an ROI to the bottom line. It signifies to the customer that you’re vibrant and changing- an immediate ROI. Once the thing people are used to seeing looks different, they act differently.

It even works on me. There’s a restaurant across the street from mine that took the same logo and same sign but just changed the color tiles inside each neon box letter, and I felt even compelled to go and check it out. This simple sign update creates intrigue, sometimes subconsciously, sometimes overtly. Either way, I thought, I hadn’t been there in a minute; I should get lunch there, and I did.

A rebrand is rarely a wrong move. A complete overhaul can disenfranchise a customer, but an evolution always leads to top-of-mind awareness. Think of Planters, Starbucks and even Taco Bell. All these brands have done subtle updates in the last 18 months, which shows their bottom line to stay relevant. Typography and style updates happen; while I don’t seek to ride trends, I do seek never to stay stagnant.

Regarding exteriors, think of Target and Walmart; each big box store does a complete exterior rebrand every five years. At some point, outdated looks become a classic and nostalgic novelty, and it takes about 25 years to reach that point. If you don’t have enough time to wait to gain retro-vibe love, then an update is in the cards.

If you are seeking a shot of adrenaline into your bank account for 2024 and a way to connect with the customer on a subconscious level that says you care, a rebrand to the logo and or exterior is a great place to start.

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

The post Mike’s Monthly Tip: ROI Rebrand appeared first on Pizza Today.

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

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

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

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

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

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

Creative campaigns

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

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

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

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

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

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

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

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

Optimizing results

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

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

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

#1: Make it special.

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

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

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

#2: Time it right.

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

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

#3: Spread the word.

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

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

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

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

#4: Plan ahead.

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

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

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

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

#5: Amplify the impact.

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

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

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

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

The post Backing Causes on the Menu appeared first on Pizza Today.

Sweet Sensation: Scratch-made Dessert Ideas

Desserts are a tough sell. Diners have filled themselves up on your main attraction, pizza. That is why it’s so important to put the idea of having dessert into their minds before they even begin filling up. There should be mouth-water images of your desserts strategically placed in your restaurant throughout their dining experience. Find out more about marketing desserts.

The desserts themselves shouldn’t be (pardon the pun) cookie cutter. People love making desserts at home so ask yourself this as you evaluate and taste your desserts: does what I’m offering beat anything a customer would make at home? The answer should be yes on every single dessert. The great thing about desserts is they don’t have to be overcomplicated. Some of the best-selling desserts are the simplest. Let’s explore some desserts customers can’t resist eating in the restaurant or taking home for later.

Cookies

This is an easy add onto the dessert menu. Cookies may be made ahead of time and can serve as a great grab-and-go item or packaged promotion. The big questions are which cookie to go with. Similar to pepperoni on pizza, chocolate chip is widely the most popular cookie in the U.S. in study after study. Next, peanut butter, double chocolate chip, shortbread and oatmeal cookies are also popular. A local pizzeria here in Louisville serves corn cookies and they are amazing. They are a cross between sweet cornbread and a peanut butter cookie. You could also go red velvet, sugar, M&M, Snickerdoodle (my favorite), macarons or lemon cookies.

If you are offering cookies, chocolate chip is a no brain. How traditional or unique you make yours is up to you. Here’s a basic recipe below to work from.

Get a classic Chocolate Chips Cookie recipe.

Cake Truffles, Balls or Pops

Cake bites are big with the kids and easy on your kitchen crew. These bite-sized desserts are made of cake mixed with a bit of frosting and dipped in chocolate or white chocolate. You can go wild with type of cake, frosting and dipping flavors. The key with cake balls or pops is the presentation. They should look irresistible. Show them off wherever you can in your restaurant and offer them as a grab-and-go item.

Panna Cotta

This classic Italian custard has experienced a resurgence. It may be because of all the ways you can customize and serve it. Unlike gelatin molds of the 1980s, panna cotta is decadently sleek and presents beautifully. It’s creamy and unique. You can get creative with how you serve it. Top it with fresh fruit like strawberries, raspberries or peaches. You can even pour a fruit-based reduction sauce over the top. Prep is a cinch as it is made ahead in individual portions and ready to serve. 

Get a traditional Panna Cotta recipe. 

Tiramisu

It’s a classic and we will continue to talk about this Italian coffee-flavored dessert. It’s a go-to dessert because people are not likely to make it at home often but if they see it on a menu, they want it. Tiramisu is made ahead in round or sheet pans. It presents beautifully.

Here is a classic Tiramisu recipe to get you started.

The post Create a Dessert Menu that Customers Can’t Resist appeared first on Pizza Today.

Spring Fling: Add spring flavors to your pizza menu

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

Spruce Springsteen

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

Evergreens

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

Spring Violet

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

Kale

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

Dandelion

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

Garlic Scapes

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

Ramps

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

Asparagus

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

Strawberry

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

Morel Mushrooms

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

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

John Gutekanst owns Avalanche Pizza in Athens, Ohio.

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

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.

Getting customers to order dessert after a filling pizza can be challenging

People might not always save room for dessert, but it’s possible to get them to order one anyway. Pizzeria owners say certain marketing cues can boost dessert sales, even after the customer eats some delicious, filling pizza. It helps to have attractive visuals, and to make the ordering process easy.

For some, it’s a wonder that people even want dessert. “Sometimes we sit and we laugh at our menu,” says Steven Dilley, owner of Bufalina, Bufalina Due, and Palm Pizza in Austin, Texas. “We pull fresh mozzarella and fresh bread, and people order that and then pizza, which is essentially more of that, and we hope they order dessert.”

Dilley says his approach is to have a signature item, which is Vanilla Ice Cream with Sherry. That dessert evolved from Bufalina’s investment in an ice cream machine, the restaurant’s decision to use expensive real vanilla, and a wine vendor’s visit one day after a sales call at another eatery. “He ordered ice cream and poured sherry on it that he had brought,” Dilley says. “We all tried it, and it’s been on the menu ever since.”

Also on the menu is Olive Oil Cake. The cake was one of the original desserts when Bufalina opened in 2013. The restaurant took the cake off the menu in 2016, then reintroduced a new version when the chef produced a different iteration. The cake is not only delicious on its own, Dilley says, but serves as a canvas for seasonal fruits such as summer berries and peaches or autumn apples. The changes are often inspired by produce available from a local farm, and the eatery announces the various offerings on social media.

Just as the seasonal fruits change, so does the availability of the cake itself. Bufalina takes the cake off the menu occasionally, and then brings it back, letting people know through Instagram that the popular dessert has returned.

Visual cues

Social media can play a role in generating excitement about desserts. “They are included in our social media presence,” says Samantha Monterosso, brand manager for Dough Counter in Denver. “Obviously people love to see pizza on your social page, and they want to see extras too.”

While high-quality food photos can help increase online orders of desserts, at the restaurant it helps to have an appetizing display. “Dessert is an order with your eyes,” Monterosso says. “Remember when you went out for a nicer dinner in the 80s or 90s and they brought out the dessert tray? You were getting excited for cheesecake before your appetizer got to your table.”

Dough Counter, from the family that owns the two-location Marco’s Coal-Fired in Denver, opened in September 2023. The cake slice display case is one of the first things customers see when they enter the space. The case shows slices of Bumpy Cake, an iconic Michigan layer cake that features a fudge frosting poured over ribbons of vanilla buttercream, creating bumps. There are also Celebration Cake Slices, and for a limited time, Triple Chocolate Mousse slices.

The appearance of buttercream, sprinkles, and chocolate evoke nostalgia, a big driver of dessert sales. While Dough Counter occasionally offers decorated cakes such as for Halloween, the pizzeria typically sticks with the three different layer cakes. That simplifies operations, and helps the eatery establish its brand. “We’re not going to do the honey lavender lemon zest,” Monterosso says. “Others have French bakery in their lane. We are Bumpy Cake lane, Celebration Cake lane.”

Another driver of post-pizza dessert sales, perhaps counterintuitively, is that the slices are oversized. “For pizzerias, something sharable is nice,” Monterosso says. “We market it as to share, or have some tomorrow, that sort of thing.” Dessert sales are higher during weekends when customers are in treat mode.

Online ordering

About 65 to 70 percent of the pizzeria’s orders are takeout or delivery, so it’s important to have the right packaging for the large cake slices. “We have many guests whose only interaction with Dough Counter is online and they never come in,” Monterosso says. “Little things like giving them the right size container matter.”

Customers tend to order dessert more often when they order online, says Antonio Gambino, co-founder of Tono Pizzeria + Cheesesteaks, with six locations in Minnesota. “Specifically the cookies, they can just click and boom, it’s in their bag,” he says. “They have more time to look at it.”

When people order at the counter, they might feel rushed by the prospect of other customers waiting to order, so they skip dessert. That might change, as Tono Pizzeria + Cheesesteaks recently installed two ordering kiosks at one of the stores. Not only is it easier to order by tapping on a screen, but the system is set up to ask the customer if they want to add cookies or ice cream to the order. Although the location still has an area to order at the counter from a human, the technology relieves the staff from having to do a verbal upsell, and frees them up to perform other tasks.

Other selling points

Tono Pizzeria + Cheesesteaks offers two desserts, cookies and ice cream. Both are sourced from local vendors, a detail that helps sales. “People love to support local businesses,” Gambino says. “We don’t brand it as our cookie or ice cream. We brand it as theirs.” The cookies are from Sweet Troo Vi, a vegan bakery that is based in the Twin Cities and sources ingredients locally. The ice cream is from Minnesota Dairy Lab, and is available in flavors such as Heath Bar, Cookies & Cream and Vanilla.

The cookies are also on display at the stores, which helps boost impulse sales. People grab a cookie and add it to their purchases as they stand at the counter, and eat it after their meal or later in the day, as a snack at the office or at home. Because of their portability, cookies outsell ice cream, but both are popular among families. “If they have kids, they say, ‘All right, you ate your dinner, you can have a cookie and/or ice cream,” Gambino says.

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

The post Marketing Desserts appeared first on Pizza Today.

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

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

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

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

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

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

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

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

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

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

Photo courtesy of Tony Cerimele

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

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

What was the competition like this year?

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

The post World Champion Pizza Maker of the Year 2024 is Tony Cerimele, New Columbus Pizza Co. appeared first on Pizza Today.

Winners in World Pizza Games five divisions – Freestyle Acrobatic Dough Tossing, Fastest Dough, Largest Dough Stretch, Fastest Pizza Box Folding, & Pizza Triathlon

Preliminary results are in for the World Pizza Games. We will update this feature with photos, pizzerias and locations soon. Beginning with the Individual Event Trials on Tuesday and ending with the Finals on Wednesday evening at the Block Party, the World Pizza Games competition brings energy and excitement to the Pizza Expo show floor. The best pizzaiolo is 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.

Freestyle Acrobatic Dough Tossing

Acrobatics Finals

1. Pablo Gil — Pizza Man Dan’s  410.9
2. Matt Hickey — Caliente Pizza & Draft House. 405.5
3. Kazunori Takeishi — Hokkaido Pizza Giocoso. 379.8

Acrobatics Masters

1. Takumi Tachikawa — Hokkaido Pizza Giocoso. 420.3
2. McKenna Carney — The Nona Slice House. 415.6
3. Jamie Culliton — The Nona Slice House.  413.9

Fastest Dough

1. Brittany Saxton — Six Hundred Downtown  00:30.087
2. David Whisker — B.C. Pizza  00:37.094
3. Tara Hattan — Zasas Pizza & Wings 00:38.096

Largest Dough Stretch

1. Matt Hickey — Caliente Pizza & Draft House  Width: 100.4 / Length 88.4 / Average 94.4
2. Saverio Labate — L&T S.A.S. Di Labate Saverio & Co.  Width: 98 / Length 85 / Average 91.8
3. Josh Owens — Mad Mushroom Pizza  Width: 86.9 / Length 84.5 / Average 85.7

Fastest Pizza Box Folding

1. David Whisker — B.C. Pizza  00:18.094
2. Josh Owens — Mad Mushroom Pizza  00:21.097
3. Johnny Villagomez — Hobo Co. Pizza 00:22.088

Pizza Triathlon

1. Tara Hattan — Zasas Pizza & Wings  00:52.041
2. Perry Bogacz — Caliente Pizza & Draft House 00:53.022
3. Josh Owens — Mad Mushroom Pizza 00:53.097

The post World Pizza Games 2024 Results are in! appeared first on Pizza Today.

Results from the International Pizza Challenge 2024

We are bringing you results as we receive them from the International Pizza Challenge at Pizza Expo 2024. This year, we have 5 divisions: Traditional, Non-Traditional, Neapolitan/STG, Pan, & World’s Best Cheese Slice, which will be represented in the pizza bake-off that will showcase the world’s best pizza makers. Each competitor will have the opportunity to bake their signature pizza on the spot at Pizza Expo, which will then be presented to a renowned panel of accredited chefs. The bake-offs will take place Tuesday through Thursday in the International Pizza Challenge contest area. The winners of each division will face off against each other in a mystery-ingredient bake-off to determine who will be named the 2024 Pizza Maker of the Year.

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

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

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

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

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

Champions have been crowned in International Pizza Challenge

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

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

Final scoresheets are in!.

International Pizza Challenge Wednesday Results

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

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

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

Ooni Traditional Division Preliminary Results

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

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

Here are the full scoresheets:

Ooni Pan Division Preliminary Results

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

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

Here are the full scoresheets:

Daiya Vegan Division Preliminary Results

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

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

Here are the full scoresheets:

Non-Traditional Division Preliminary Results

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

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

Regional Winners for the Non-Traditional Division are in!

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

Southwest

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

Northwest

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

Midwest

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

Southeast

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

Northeast

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

International

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

Take a look at the full Non-Traditional Scoresheet:

Pizza Napoletana Division Preliminary Results

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

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

Here are the Pizza Napoletana Division full scoresheet:

International Pizza Challenge Tuesday Results

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

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

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

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

Traditional Division Regional Winners are in!

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

Southwest

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

Northwest

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

Midwest

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

Southeast

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

Northeast

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

International

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

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

CMAB Pro Division Preliminary Results

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

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

Here’s the full CMAB Pro Preliminary Division scoresheet:

Pan Division Preliminary Results

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

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

Here’s the full Pan Division scoresheet:

World’s Best Cheese Slice Division Preliminary Results

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

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

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

Traditional Division Preliminary Results

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

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

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

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

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

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

Take time now to browse and use some of Pizza Expo app’s exciting features:

• Search for Exhibitors, tag your favorites and map booth location.
• Use the Floor Plan to locate your favorite booths on the show floor.
• Get a complete schedule of Pizza Expo events.
• Explore the Education Program, tag your favorites.
• Access updates, notifications, and show highlights from show management.
• Enter to win exclusive giveaways.

Download the Pizza Expo 2024 App now!

Click Matchmaking on the App

Pizza Expo MATCH is a specialist networking tool that will help you find & book meetings with business connections at International Pizza Expo. International Pizza Expo will bring together 400+ suppliers and 10,000+ attendees for 3 days in Las Vegas, NV. Connecting with everyone in this short timeframe is nearly impossible, so we’re offering you the chance to begin connecting NOW! With our new matchmaking platform, attendees and suppliers alike will be able to search for each other, send direct messages, and schedule meetings.

Go to Pizza Expo MATCH now!

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

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

A Q&A with Blair Pietrini, Pietrini Pizza Napoletana, Los Alamitos, California

Concept:

Our concept is an elevated casual dining experience. We welcome all kinds of visitors and types of gatherings. We are the perfect spot for a weekly date night or for a night out with the family! We’ve become a hotspot for tourists and we love meeting new people and getting to hear their stories. Our restaurant is an extension of our family, and our love for bringing people together. We are dedicated to our community and to building and cultivating relationships within it.

Pizza & Dough:

At this point in time we offer two styles of pizza using a variety of Caputo flours. We make New York style pies that are baked in a deck oven, and Neapolitan style pies that are cooked in our custom made wood-fired oven that my husband had imported from Naples, Italy. Our dough is always evolving as we continue to learn and grow day by day. Right now we are using direct fermentation for our Neapolitan dough and cold proofing for about 48 hours. We are using a high protein flour and a  pre-ferment for our New York dough and cold proofing for at least
48 hours as well.

Reopening after your husband Gene’s passing, what is important as you continue to grow Pietrini?

After my husband Gene’s passing, the most important thing for me in reopening the restaurant  was  simply to  honor him by carrying on his legacy through endeavoring to  keep his “pizza dream” alive. He was so intensely passionate about making pizza, gathering people together to enjoy it, and doing everything possible to ensure that everyone felt incredibly welcome and satisfied during their visit. Continuing forward, we are dedicated to providing exceptional food using the finest ingredients, along with a huge helping of hospitality and kindness. Staying true to our family’s core values is extremely important to us.

How are you able to sustain the balance for your family and the business?

After experiencing such a devastating loss, we made the decision to limit our hours of operation to just five days a week and evenings only. I realize this flies in the face of conventional restaurant wisdom, but for us, family comes first and this is what we felt we needed to do in order for it to be sustainable for us during this time. When we are able to have sufficient staffing that is successfully cross trained, we will consider expanding our hours, but until then, this is the choice we are making to help maintain a healthier work/life balance for ourselves. I have heard too many stories of people whose restaurants ended up owning them rather than them owning their restaurant. After everything we have been through, that just isn’t a sacrifice I am willing to make.

Even before opening Pietrini you have been a strong community advocate. What has been the most fulfilling way you have given back to your community at Pietrini?

It has been an incredible blessing to be able to work in the same community that I grew up in. I have had the privilege of running a non profit organization that included a food pantry along with an emergency assistance program in our city for over 25 years. Upon my husband’s unexpected passing  ( just 10 months after opening PPN), it became clear that I needed to shift my focus and give our new restaurant my undivided attention. I later came to the realization that there were still ways in which we could continue to help people through the restaurant itself. There have been several ways whereby we have been able to give back to our community thus far, such as hosting chamber of commerce meetings, local police events and participating in various community campaigns and sponsoring local education programs and sports teams. We were able to host a Toy Drive that benefitted children in need along with sending over $2K (which we raised through our “Lifting up Lahaina” – Aloha pizza sales campaign ) to the Maui Food Bank to assist them in feeding people displaced by the Maui Wildfires.  Undoubtedly, however, I feel that the most fulfilling way we have been able to give back to our community has been to provide employment opportunities for those in need of a second chance, and those who simply need someone to believe in them.

What’s next for Pietrini? 

As for the future, our focus is on sustaining the growth we are currently experiencing, through expanding both our staff and our menu. We are looking to include some pasta dishes and other menu items to offset the volume of Neapolitan pizzas on any given night. Adding an additional oven and reworking our kitchen work space is also a must moving forward. A thriving business is a wonderful thing, but at Pietrini Pizza Napoletana,  it is extremely important to do so with a “family first” mindset, which will allow us (and our team members) to have a life outside of the restaurant.

The post Conversation with Blair Pietrini, Pietrini Pizza Napoletana, Los Alamitos, California appeared first on Pizza Today.

Artificial intelligence restaurant applications

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

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

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

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

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

Working with AI ChatBots

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

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

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

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

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

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

ChatGPT’s response:

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

AI Limitations in the Restaurant Space

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

Here are eight limitations from ChatGPT:

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

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

DENISE GREER is Executive Editor of Pizza Today.

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

How to meet people to make the most of Pizza Expo

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

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

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

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

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

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

The 40th Anniversary PizzaExpo to commence later this month

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

Pizza Expo: The Beginning

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

Keynote Addresses for the Ages

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

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

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

Opening Keynote – Tuesday

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

John Arena

John Arena is a third-generation pizza chef that’s been pushing out pizza dough for more than 48 years, and is the co-owner and co-founder of Metro Pizza, a pizzeria in Las Vegas with 7 locations. They’ve won countless local and national awards and acclaim, including being named one of the Top 10 pizzerias in the U.S. by Penny Pollack and Jeff Ruby in their book “Everybody Loves Pizza, featured on “Entertainment Tonight” and “Live with Regis and Kathy Lee,” and listed as one of the 10 best pizzerias in America by USA Today. John Arena has been called the don of dough, the sultan of sauce, and the prince of pizza by the Las Vegas Review Journal, not to mention, he’s also a worldwide ambassador and elder statesman for the pizza industry. John coined the saying: “collaborators, not competitors.”

Day 2 Keynote — Wednesday

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

John & Jacque Farrell

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

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

Can’t Miss Happenings at Pizza Expo

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

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

Exchange at Pizza Expo

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

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

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

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

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

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

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

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

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

Go to the article.

Official International Pizza Challenge 2024 Best Pizza Winners are…

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

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

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

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

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

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

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

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

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

Learn more about PizzaCon.

International Pizza Challenge Finals Scoreboards are now up!

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

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

International Italian Sandwich Competition Results are in!

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

Here is the full scoresheet:

Learn more about the International Italian Sandwich Competition.

Champions have been crowned in International Pizza Challenge

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

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

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

World Pizza Games 2024 Results are in!

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

Go to the World Pizza Games results.

Ooni Traditional Division Preliminary Results

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

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

Here are the full scoresheets:

Ooni Pan Division Preliminary Results

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

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

Here are the full scoresheets:

Daiya Vegan Division Preliminary Results

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

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

Here are the full scoresheets:

Non-Traditional Division Preliminary Results

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

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

Go to the full scoresheets.

Pizza Napoletana Division Preliminary Results

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

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

See full scoresheets for the Pizza Napoletana Division.

Pizza Expo Day 2 Recap

The Energy Continues

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

 

View this post on Instagram

 

A post shared by Pizza Today (@pizzatoday)

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.

 

View this post on Instagram

 

A post shared by International Pizza Expo (@pizzaexpo)

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.

 

View this post on Instagram

 

A post shared by Pizza Today (@pizzatoday)

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.