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Rise and Brine

Join the pickle on pizza craze!

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Rising Stars of the Pizzeria Industry

See who we selected as this year's up-and-coming pizzeria pros.

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Pizza & Pasta Northeast Registration Now Open!

Sign up now for Pizza & Pasta Northeast, showcasing top suppliers for pizzerias and Italian restaurants in Atlantic City, New Jersey October 16-17, 2022.

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Industry News

restaurant food cost Tony's Pizza Napoletana Pizza Today's Pizzeria of the Year

What’s Tony’s Pizza Napoletana’s Food Cost?

With several pizza styles, a house-made pasta program, scratch apps and desserts, Tony’s Pizza Napoletana is meticulous about its food quality. Owner Tony’s Gemignani says, its food cost is roughly 18 percent. What’s been the key to maintaining such a low food cost for a fine-dining pizzeria? “My prices are really high. I’m not afraid […]

million-dollar pizzerias million-dollars sales

Commentary: Million Dollar Months

At Pizza Expo each year for some time now there has been a hugely popular workshop called “The Million Dollar Pizzeria.” You see, even despite inflation (a million bucks in 2022 isn’t what it was in 2000, 2010 or 2015, obviously) that million-dollar mark is still a “pie in the sky” dream for many operators. […]

pizza and pasta northeast pizza trade show pizzeria education School of Pizzeria Management

Schools in Session at Pizza & Pasta Northeast

Developed specifically for owners and operators of pizzerias and Italian restaurants, there’s something for everyone at the upcoming Pizza & Pasta Northeast tradeshow. For two jam-packed days, you’ll have access to more than 200 booths of products and services as well as free top-shelf demonstrations, seminars and special events. Whether you’re an industry veteran or […]

Featured

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

Famed pizzeria surpasses $1 million a month in sales Approaching 1570 Stockton Street in the North Beach neighborhood of San Francisco at lunchtime, a line of eager diners stretches for a half block. At the corner resides a thriving legend in pizza

Menu Development

Stop snoozing and join the pickled pizza craze!

Rise and Brine Pickles have been around my restaurant a long time. In my pizzeria, the staff frequently requests that we revive some sort of pickle recipe. Therefore, three months ago, Reuben, my operations manager, introduced our “Death Pickle for Cutie” pizza again. (The title of which came from a national band who played a […]

People & Pizzerias

Mike’s Monthly Tip: To Be Like Tony

Inflation is wreaking havoc, and a recession is knocking on the doorstep. To survive, we all need to double down on the connection with the customer. In 2009, Tony opened in the heart of San Francisco with many people saying “Little Italy in SF is dead, stick to the suburbs.” Instead, Tony’s Pizza Napoletana destroyed […]

People & Pizzerias

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

Famed pizzeria surpasses $1 million a month in sales Approaching 1570 Stockton Street in the North Beach neighborhood of San Francisco at lunchtime, a line of eager diners stretches for a half block. At the corner resides a thriving legend in pizza history, Tony’s Pizza Napoletana. Everyone on that block knew they were partaking in […]

People & Pizzerias

Destinations: Talula’s, Asbury Park, NJ; Partenope, Dallas; Flour House, San Luis Obispo, CA

A Look at Pizzeria Across America Talula’s | Asbury Park, New Jersey Talula has garnered a reputation for the care and love they put into every aspect of the business. “We source the best possible ingredients and make as much in house from scratch as we possibly can, including our sourdough bread, ice cream, […]

Finance & Growth

Employee Ownership Promotes Resilient Restaurants and Loyal Workers

Power to the People Most pizzeria ownership reflects three standard models: a single proprietor with one or more shops; a corporate chain; or a franchise. However, there’s another model that’s gaining traction around the U.S.: employee ownership. While the concept may recall shopping for granola at burlap-draped co-ops, employee ownership is increasing in today’s hospitality […]

Menu Development

Fall Menus: Some recipes I love when autumn rolls around

Fall Guy Fall is by far my favorite season. As the weather cools and thoughts turn to football, Halloween and, of course, National Pizza Month, I always get a little bit of nostalgia. I think of trick-or-treating as a kid, pumpkin pies, going to football games with my grandfather. I think of the leaves turning […]

People & Pizzerias

Conversation: Niko Frangos, Rascal House, Cleveland, OH

Rascal House Cleveland, Ohio Concept: Rascal House is an elevated quick service restaurant featuring all of America’s favorite foods. At Rascal House you can get pizzas featuring pizza by the slice, a burger, chicken sandwich, wings, fries and milkshakes. Pizza Style: Our pizza is a traditional pan pizza. Not thin and not deep with […]

Operations

How – and why – three pizzerias favor a hybrid service model

Forgetting Full Service For some pizzerias, the front of the house looks and functions a bit differently these days. Pushed by the pandemic and labor market forces, operators across the U.S. have reevaluated their in-store service models. For many, this reflection spurred a shift, including doing away with the traditional full-service model in favor of […]

Dough Production/Development

Knead to Know: Laura Meyer shares her key takeaways from experiencing pizza in Italy

Italian Lessons La bella Italia. Traveling can be one the best and biggest eye-opening experiences we as pizza makers can have. Growing up I thought I knew what pizza was. Going to Italy changed everything. It’s not that the pizza we make in the U.S. isn’t pizza, it’s that the pizza we make is an […]

Pizza Expo March 28-30, 2023

Now in it’s 38th year, International Pizza Expo remains unchallenged as the industry’s leading event. Join thousands of pizzeria professionals as they convene in Las Vegas for 3 days dedicated to all things pizza! With suppliers from across the globe, educational sessions taught by top industry professionals and national competitions, this event is one you simply cannot afford to miss.

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Pizza & Pasta Northeast, October 16-17, 2022

Join us October 16-17, 2022 in Atlantic City, NJ for the 4th Annual Pizza & Pasta Northeast! There’s no shortage of opportunities to improve your business and get involved at the show. Learn from Tony G in our School of Pizzeria Management Workshops, show off your skills in one of our yearly competitions & much more!

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This week on The Hot Slice Podcast: Brandon Nixon worked in pizzerias for 15 years. He took the leap to ownership after a curious Craigslist ad of a pizzeria for sale in the small Virginia town of Strasburg. He kept the name, Alforno’s Italian Cuisine but overhauled the pizza and sales have soared since then. Listen to his story now at PizzaToday.com.

#RecipeoftheDay -- Sicilian pizza is a hot pizza style to add to your menu. This recipe is a direct method. Test it out.
590 grams high gluten flour (4 ¾ cups) 100 percent
7.9 grams active dry yeast (2.5 teaspoons)
425 grams lukewarm water (1 ¾ cups plus 5 tablespoons) 72 percent
1 tablespoon extra-virgin olive oil
17 grams fine sea salt, (2 ½ teaspoons)
500 grams aged mozzarella (about 4 cups)
1.5 to 2 cups pizza sauce
95 natural casing pepperonis (or 140 grams)
Grated Pecorino
Dried oregano
Get the recipe now: https://pizzatoday.com/recipes/pizzas/direct-method-sicilian-pepperoni-pizza/

#pizza #pizzarecipe #pizzadough #sicilianpizza #pizzastyles #pizzadoughformula

It's #meatlessmonday but it won't be missed with this summertime pizza. Fresh corn is in abundance right now. And corn is delicious on pizza. Try this pizza:

400 grams dough ball
230 grams shredded mozzarella
80 grams fresh red onion
80 grams shucked fresh corn kernels, tossed in the chili powder below
Pinch of ancho chili powder
80 grams roasted Anaheim green chilies, de-seeded and diced
150 grams Cotija cheese
60 grams cilantro leaves, chopped

Full recipe LINK IN BIO.
Recipe by Audrey Kelly, @audreyjanespizza

#pizza #pizzarecipe #summerpizza #corn #summercorn #pizzaspecial

Tony’s Pizza Napoletana (@Tonyspizza415) has been named Pizza Today’s Pizzeria of the Year. We talk to pizza legend and owner Tony Gemignani (@capopizza) about the honor and some of his best moments at the pizzeria. Stick around until the end when Tony reveals what he thinks will be the next hot pizza style. Listen now at PizzaToday.com.

What's the biggest trend happening in pizza right now? Pizzeria operators, weigh in now. Take part in our comprehensive pizzeria industry survey. It should take 7-10 minutes to complete. Please complete the entire survey so we can get an accurate gauge of the pizza industry. Take the survey now:
https://pizzatoday.com/be-counted-pizzeria-operator-survey-portal/
Be Counted is sponsored by:
Performance Foodservice
https://performancefoodservice.com/PizzaExperts
Bellissimo
www.bellissimo.com

Pickles on pizza, YES or NO?
When we first noticed pickles popping up on pizza, we thought fad, right?! But, pickles have had staying power on pizza menus. John Gutekanst says it's time to Rise and Brine and oh, he has some delicious ideas for you. Read his Kitchen article: https://pizzatoday.com/topics/menu-development/stop-snoozing-and-join-the-pickled-pizza-craze/

#pickles #pizza #pizzarecipes #pizzatoppingtrends

As a long-time partner and supplier, Burke is thrilled to see Tony’s Pizza Napoletana be named 2022’s Pizzeria of the year. Congrats, Tony Gemignani!

How much of the average American pizzeria's sales comes from online ordering? Pizzeria operators, weigh in now. Take part in our comprehensive pizzeria industry survey. It should take 7-10 minutes to complete. Please complete the entire survey so we can get an accurate gauge of the pizza industry. Take the survey now:
https://pizzatoday.com/be-counted-pizzeria-operator-survey-portal/

Be Counted is sponsored by Performance Foodservice
https://performancefoodservice.com/PizzaExperts

Congrats to Tony Gemignani and the entire team at Tony’s Pizza Napoletana for winning Pizza Today’s Pizzeria of the Year.

Pizza Today's 2022 Pizzeria of the Year is....
Tony's Pizza Napoletana (@tonyspizza415). Congrats Tony Gemignani @capopizza and his amazing team for coming out on the other side of COVID-19 not only better but also entering uncharted territory at the famed pizzeria. It's a story you won't want to miss. Read it now at PizzaToday.com.

Hey Pizzeria Operators, are MUSHROOMS still a TOP 5 PIZZA TOPPING? You decide! Take part in our comprehensive pizzeria industry survey. It should take 7-10 minutes to complete. Please complete the entire survey so we can get an accurate gauge of the pizza industry. Take the survey now: https://pizzatoday.com/be-counted-pizzeria-operator-survey-portal/

Be Counted is sponsored by Performance Foodservice
https://performancefoodservice.com/PizzaExperts

This week on The Hot Slice Podcast, Rising Star Janet Duran. She opened @550Pizzeria in Laredo, TX, in June 2020 and she is already expanding. We also talk beating the scorching heat at the restaurant, inflation and pricing, lessons learned and favorite pizza. Listen now wherever you get your podcasts or at PizzaToday.com.

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