January 1, 2022
A Changing Blueprint Chicago-based Bacci Pizzeria shifts for long-term growth acci Pizzerias dot the greater Chicagoland area. The original Bacci location was opened in 1996 in Chicago’s Little Italy by Pasquale Di Diana’s aunt and uncle. “My father’s first Bacci Pizzeria was in 1998,” Di Diana says. “So, 1998 I was 13 and that was… Read More ›
January 1, 2022
This is a time when we invariably look back at the year that just ended while simultaneously looking forward to all that lies ahead. So many positives happened in 2021 despite our world still navigating a pandemic. At the top of that list for me? Seeing Pizza Expo take place in Las Vegas in August. … Read More ›
December 1, 2021
Gambling Man New Jersey operator takes a risk, turns Razza into our Pizzeria of the Year When Dan Richer’s first pizzeria was booming and his upstart second pizzeria struggling, up for sale and on the brink of closure, he did the exact opposite of what one might expect. And that gamble paid off hugely in… Read More ›
December 1, 2021
I can’t shake the feeling that we’re about to experience a tidal wave of new pizzerias only to see most of them close their doors within a few short months. Pandemic lockdowns resulted in millions of people learning how to work with flour, yeast and sourdough starters — so it’s inevitable that some of them… Read More ›
December 1, 2021
Our 2021 Pizzeria of the Year is Razza, a Jersey City-based operation that is super impressive. I enjoyed visiting owner Dan Richer for the interview and photo shoot in October. What I did not expect was to enjoy Jersey City as much as I did. It was my first time really being there. Usually, I… Read More ›
November 1, 2021
Arthur (Art) Shabez has quietly maintained one of the top-rated pizzerias in one of the biggest pizza cities in the U.S., Chicago, for over 30 years. There’s no magic formula or secret to The Art of Pizza in the Lakeview district. He puts in the dedication to the business and remains steadfast to the products… Read More ›
November 1, 2021
I circled through the drive-thru window of my hometown pizzeria. I’d taken my two boys up to visit their grandparents and cousins for the weekend. I don’t get to my hometown nearly as often as I should, so when I do I make it a point to throw down some of the pizza and breadsticks… Read More ›
November 1, 2021
A Look at Pizzerias Around the U.S. Righteous Slice | Rexburg, Idaho This small-town pizzeria has created quite the buzz, performing well at the International Pizza Challenge in Las Vegas. “My wife Cheryl and I started Righteous Slice because we wanted to share our passion for great pizza,” says Bill Crawford. “We don’t do… Read More ›
October 1, 2021
All Good Good Pie doing good things in Vegas Vincent Rotolo wanted to bring a slice of Brooklyn to Las Vegas. The city’s thriving food scene exposes locals and tourists alike to a variety of world-class cuisines, and there was no shortage of top-flight pizza in town when Rotolo started planning his venture. But instead… Read More ›
October 1, 2021
A food so loved they gave us a whole month. Uncertainty has ruled the restaurant industry since March 2020. But now it’s time to put our energies into celebrating America’s favorite food, pizza! October is National Pizza Month and one of the industry’s biggest sales months. Let’s collectively have the biggest pizza month ever. … Read More ›
Each month, our editors visit successful pizzeria operators around the country to offer readers real-world success stories. Whether it’s a fast-casual chain in California or a small mom-and-pop in Pennsylvania, every pizzeria offers tips for our readers. Today’s readers know restaurant trends change quickly and staying ahead of the curve will keep operators competitive and modern. Pizza Today is the industry’s top resource for restaurant trends from pizza chains and independents.
Go inside successful pizzerias in America by reading our Pizza Today on the Road features. We tour the pizzeria and go behind the scenes in the kitchens. We sit down one-on-on with operators and key management staff to find out what’s driving their success and where the industry is headed.
If you’re running a modern pizzeria, your goal shouldn’t be to get a customer in once. Bringing them back time and time again creates restaurant customer loyalty that is immeasurable. There’s more to a successful pizzeria than just good food. From a creative concept to on-the-spot staff and management, encouraging repeat customers should be a primary goal for any restaurant operator.