Troy Sproul – Blue Square Pizza Founder Boston, Massachusetts (This Q&A is part of a series about pizzerias' New Year's resolutions. To read other operators' resolutions, click here.) What are your top three goals for your pizza business in the coming...
To celebrate the dawn of 2026, Pizza Today is asking pizzeria operators about their goals for the new year. Their answers involve everything from implementing new technologies to opening new locations and improving employee retention. Keep an eye on this page to see...
Alexis Rorabaugh – Rose Pizzeria Owner Berkeley, California (This Q&A is part of a series about pizzerias' New Year's resolutions. To read other operators' resolutions, click here.) What are your top three goals for your pizza restaurant in the coming year?...
Nick Swanson – Urban Field Pizza & Market Co-founder/Culinary Director Longmont and Loveland, Colorado (This Q&A is part of a series about pizzerias' New Year's resolutions. To read other operators' resolutions, click here.) How do you plan to improve...
Best-read Stories of the Year on PizzaToday.com What a year it has been! From showdowns on the Expo floors in Las Vegas and Columbus to the quiet, creative revolutions happening in kitchens across the country, 2025 was a year of progress. We saw operators pushing the...
Last month, we broke down some of the hottest trends in the pizza business in our Pizzeria Industry Trends Report. This month, let’s put the trends into practice with delicious recipes featuring some of this year's hottest pizza toppings. Oh, Pistachio! Pistachios are...
Learn the Formula to Making Baked Pasta Dishes That Are a Hit I’ll admit it – when it comes to cheese, I’m shameless. Melt it, stretch it, bake it or broil it – I’m in! I’m also the reason so many of us have to use portion controls, like weighing cheese on the pizza...
Satisfy customers with ease of ordering, timeliness and taste Forty-three years. That’s how long I have been delivering pizza. And while there have been dramatic changes in technology, competition and equipment, it always comes back to customer expectations for a...
Neapolitan Is the Pizza Movement’s Backbone There is a beauty to Neapolitan pizza that captivates pizza fans and pizza makers alike. “I was immediately captivated by the fire in the oven and the speed at which a Neapolitan pizza comes to life,” says Mirko D’Agata,...
Pizzerias Are Making It Easier to Pick Up Pies There is a special place for people who order their pizza to go, and that place can be the takeout window, the front counter or a separate entrance. As delivery and carryout continue to gain popularity, pizzeria owners...
Chris Decker, founding pizzaiolo and partner at Truly Pizza, in Dana Point, California, makes some of the most show-stopping pies in the business. In addition to drooling over his creations on Instagram at @everythingbutanchovies, Pizza Today readers are lucky enough...
Hobart to Give Away Custom-Designed Mixer and Food Processor at the International Pizza Expo 2026 TROY, Ohio (Dec. 15, 2025) – Hobart, the premium commercial food equipment manufacturer known for designing and building some of the most reliable, must-have equipment,...
