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Sourcing Ingredients

Explore how you get your ingredients can make you more sustainable.

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The Great Grinder

Get ideas, tips and recipes to make the classic grinder sandwich.

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RECYCLE!

Find out the ins and outs of a good recycling and composting program.

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Industry News

Jeremy White commentary

Commentary: Resiliency Wins

I watched the news as Hurricane Ian decimated Ft. Myers and the surrounding region on Florida’s Gulf Coast. I’ve spent a lot of time in Ft. Myers and on Sanibel Island as a result of my oldest son playing in several baseball tournaments down there. From June through September, it’s often a home away from […]

Pizza and Pasta Northeast 2022 Atlantic City best of the northeast young pizza maker of the year world calzone championship northeast pasta showdown best pizza competition

Pizza and Pasta Northeast 2022 Competition Winners are…

Pizza & pasta makers take home top prizes in Atlantic City Talented pizza, pasta and calzone makers converge onto the Atlantic City Convention Center to find out who makes the best pizza, pasta and calzones. Pizza and Pasta Northeast hosted four competitions including Best of the Northeast, Young Pizza Maker of the Year, Northeast Pasta […]

pizza and pasta northeast 2022 news pizza and pasta northeast mobile app pizza show updates

Get the Pizza & Pasta Northeast App Now

Plan your PPNE before you hit the show floor The Official Pizza & Pasta Northeast show mobile app is available for download now. Simply go to the app page and click to download from App Store or Google Play. Once you’ve downloaded the Emerald Experience app, Search “Pizza and Pasta Northeast” and go to the […]

Featured

10 Ways to be a More Environmentally Sustainable Pizzeria

Back when Michael Oshman founded The Green Restaurant Association (GRA) in 1990, environmental sustainability hovered as a fringe issue. The popular press rarely reported on climate change and plastic waste was only beginning to find a spot on consum

Operations

10 Ways to be a More Environmentally Sustainable Pizzeria

Back when Michael Oshman founded The Green Restaurant Association (GRA) in 1990, environmental sustainability hovered as a fringe issue. The popular press rarely reported on climate change and plastic waste was only beginning to find a spot on consumer radars. Fast forward 32 years, however, and sustainability is now baked into the American lexicon and […]

Finance & Growth

Achieve Sustainable Goals in a Restaurant Buildout or Remodel

Smart Design Making sustainable decisions can start long before you open your doors or reopen when it comes time to renovate. In some cases, it doesn’t have to be a complete remodel but an opportunity to evaluate where you can improve upon the initial buildout to be more sustainable. Selecting sustainable choices during the buildout […]

Menu Development

Ground Beef Can be a Star in Your Pizzeria

Rumble in the Crumble The question blew my mind 22 years ago as my designated food salesperson showed me his two ground beef pizza toppings; The bag of individually quick-frozen beef crumbles looked like cemetery soil ready to be thrown on a pizza like dirt on a coffin. The crumbled topping seemed so distant from […]

Employee Management

Building Blocks: The First Steps in Building Your Pizzeria’s Team

In a column named “Building Blocks,” it’s no coincidence that we’re going to spend some time talking about building a team. After all, employees are among the most important “blocks” in your business. Follow along for the steps to follow when hiring and assessing your new staff. Make a ‘lineup’ The first key to building […]

People & Pizzerias

Conversation: Cecily Federighi, Pizza Chicken Ice Cream, Eat Free Pizza, Kim’s Uncle Pizza Chicago

Pizza Chicken Ice Cream, Eat Free Pizza, Kim’s Uncle Pizza Chicago, Illinois Concept: E.F. Pizza started as a home kitchen experiment. We were giving away free pizzas every Friday night from our apartment in 2018. It was a way for us to R&D our product and to meet people in the industry. It’s what […]

Operations

Recycling benefits the earth and your bottom line

RECYCLE When we think sustainability, we immediately think recycling. Waste is a huge issue that must be addressed appropriately, whether viewed at the level of a single pizzeria or the nation as a whole. According to the Green Restaurant Association, an average restaurant produces about 100,000 pounds of garbage per year. However, the GRA also […]

Dough Production/Development

Knead to Know: Pizza Dough Testing 1-2-3

Documenting and controlling variables is vital to batch testing your pizza dough Practice makes perfect. As someone who has taken part in sports and pizza competitions for many years, this is a phrase that I have heard very often. In the beginning this used to frustrate me because if you take the phrase literally, it […]

Menu Development

Sustainably Sourcing Ingredients

Operators say buying flour, tomatoes and cheese from environmentally friendly providers can be time consuming but rewarding When it comes to sourcing ingredients, the term “sustainable” refers to whether the food was grown or produced in a way that does not deplete natural resources. Pizzeria operators that want to sustainably source ingredients look for certain […]

Operations

Effective kitchen safety blends training and awareness

Safe! Is your kitchen safe? Hopefully, right? But is your kitchen as safe as it could be? If your protocol assumes that your staff will use common sense rather than train protocols, then your kitchen is vulnerable. You are vulnerable from injury to them, you, your customer and a big fat bill on top of […]

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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Happy Thanksgiving from our team to you and yours. We are thankful for you, our pizzeria community, and all the good you do in your communities.

How are you getting your team ready for a MONSTER Thanksgiving Eve?!?

We continue Pizza & Pasta Northeast interviews with pizzeria pros who are working to make a name for themselves in the pizzeria industry. Listen to Shaun Porter of Lou Delgrego’s Italian Diner in Woodsville, New Hampshire and Megan Rakebrandt of Zoni’s Brooklyn Brick Pizzeria in Middletown, New Jersey. Link in Bio to listen now.

#recipeoftheday: Kale & Chorizo Pizza by Tony Gemignani @capopizza
This one features sautéed kale, onions, and chorizo and is finished with fontina cheese and a lemon wedge. Check our story for the link. Get the full recipe at https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-kale-chorizo-pizza/
#pizza #pizzarecipe #trendingpizza

We continue The Hot Slice Podcast straight from the Pizza & Pasta Northeast show floor at the Atlantic City Convention Center. We interview pizzeria pros looking to advance their businesses and the industry. We chat with David Whiskers of B.C. Pizza headquartered in Boyne City, Michigan and George and Patti Taylor of Taylor’s Pizza House in Endicott, New York. Listen now at PizzaToday.com. Link in Bio.

When is the last time you conducted quality or improvement testing of your dough recipe and processes?
Dough Expert Laura Meyer spells out how to batch test your dough. Read on at https://pizzatoday.com/topics/dough-production-development/knead-to-know-pizza-dough-testing-1-2-3/
#pizza #pizzadough #doughtesting #pizzarecipe

Apples, smoked mozz, pancetta and bourbon!!! This stunner by Chris Decker @everythingbutanchovies made the cover of our November issue. Get the full recipe now to try it at PizzaToday.com.
#pizza #pizzarecipe #tastytuesday #recipeoftheday

On this episode of The Hot Slice Podcast, we bring you more from the PPNE Show Floor. Listen as pizzeria operators from Massachusetts and Puerto RIco share how they are operating their businesses their way, and it's paying off. Listen now at PizzaToday.com. Link in bio.
@treamicipr @casa_pizzeria_ludlow_ma #pizzapodcast #podcastinterviews #pizzabusiness

Happy November! The latest issue of Pizza Today just dropped, and it's a doozy. It's packed with sustainability best practices, including tips and ideas on recycling programs, ingredient sourcing and building sustainably. Did I mention there are delicious pizza recipes? One features apples and bourbon and another spotlights killer meatballs. Read the November issue at PizzaToday.com.
BTW: That gorgeous cover shot is by the one and only Chris Decker! @everythingbutanchovies

Check out these Halloween collector boxes from @sizzlepie - KILLER design.

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