When it comes to pizza, Connecticut is a drive-to state, not a drive-through state, according to Anthony M. Anthony, chief marketing officer for the state of Connecticut. Anthony is the mastermind behind Better Pizza in CT, a campaign designed to pro...

Leading Pizza Industry Media Pizza Today Releases ‘Pizza Today’s Guide to the Top 10 Pizza Styles in the United States’ The Pizza Today team have launched an immersive and interactive experience to explore America’s most popular pizza sty...

(Editor’s note: This is the second installment in a series about opening a mobile pizzeria by Jason Cipriani, co-owner of Sips & Pies. You can read the first installment here.) Over about 15 months, my wife and I spent countless hours debating ...

Cypress Welcomes Pizza Guys as the Brand Grows Its Golden State Footprint CYPRESS, Calif. – Pizza Guys – the Sacramento-based pizza franchise specializing in fresh, high-quality pizza creations – proudly celebrates the opening of its 95th store...

Making smart technology upgrades can level up your business As I walked the show floor at Pizza Expo in March, it was clear that pizza has gone high tech. While there were “oohs and ahhs” over the latest robotic and AI technology, it was the inte...

Pizza ice cream might have started as an April Fool’s gag, but it became the flavor of the week at A to Z Creamery, a luxury ice cream producer whose customers eagerly pre-order weekly ice cream drops and pick up pints from the creamery’s commerc...

Long before he opened Una Pizza Napoletana – first in New Jersey and later in Manhattan – pizzeria owner and chef Anthony Mangieri grew up hearing about his grandfather’s chocolate and ice cream shop in Maplewood, New Jersey. Three-flavor Spumo...

One of the most basic yet essential rules of owning a restaurant is: Have something for everyone. While many pizzerias have the capacity to offer a broad range of items, expanding the menu can seem intimidating if your shop is limited to pizza and a ...

“Many competitors are pushing the limits of their toppings with marinades and infusion techniques. I look forward to seeing the Neapolitan and Classic divisions grow.” – Jeremy Galvin, president of Master Pizza and IPC lead coordinator Every ye...

High-tech screens can help pizzerias promote specials, change prices and engage with customers People spend a lot of time staring at screens – and not just on their personal devices. Consumers face multiple screens throughout a typical day of commu...

From weighing ingredients to portioning dough, automations can save on labor costs and improve quality Anthony Valinoti spent years making the dough at Hot Springs, Arkansas-based DeLuca’s Pizza by hand – and his elbows were not happy about it. W...

There are many ways to differentiate your pizza crust from others. Replacing water with flavorful liquids can make for some great variations, as discussed in the April issue of Pizza Today. Now, as we delve deeper into pizza crust flavor, we must loo...