Topics
Menu Development
Pizza Ice Cream?
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...
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Menu Development
Cool treats and fresh flavors make summer the sweetest time for dessert
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...
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Menu Development
Salads make a perfect summer entrée
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 ...
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Industry News
2025 International Pizza Challenge filled with wall-to-wall pizza excitement
“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...
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Operations
Pizzeria Digital Menu Boards Best Practices
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...
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Operations
Pizza Kitchen Automation for Consistency and Efficiency
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...
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Dough Production/Development
Knead to Know: What to Know When Adding Herbs, Spices and Other Elements to Your Pizza Dough
here 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 look...
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Brand & Marketing
Building Blocks: Giving Back with a Purpose
“There could be no definition of a successful life that does not include service to others.” – President George H.W. Bush Having a purpose and a clear vision about giving back to the community is inherent to the success of any charitable ca...
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People & Pizzerias
Pizza Destinations: Peppi’s Pizza, Miami, Florida
Go inside Peppi’s Pizza in Miami, Florida Each month in Destinations, we highlight an up-and-coming pizza spot in the U.S. In Pizza Destinations, we showcase a pizza place that may have just opened to rave reviews, hit best pizza lists or have...
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Brand & Marketing
Mike’s Monthly Tip: Everything’s Changed and Nothing’s Changed
Twenty years ago, I was walking neighborhoods to place door hangers and blowing up the phonebook company to be listed first with our “A name,” Andolini’s. Today, I’m crafting Instagram reels and shooting out tons of e-mails. But here’s the ...
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Conversation: Jennifer Bimonte-Kelly, Frank Pepe Pizzeria Napoletana, New Haven, Connecticut
A Q&A with Jennifer Bimonte-Kelly, granddaughter of Frank Pepe co-owner Frank Pepe Pizzeria Napoletana, New Haven, Connecticut as the the famous pizzeria celebrates its 100th anniversary Concept: My grandfather, Frank Pepe, opened Frank Pepe Pizz...
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Industry News
Little Caesars® Love Kitchen® Celebrates 40 Years of Service and its 4 Millionth Guest in its Hometown of Detroit
DETROIT, May 28, 2025 /PRNewswire/ — In a milestone year marking four decades of community service, the Little Caesars Love Kitchen rolled through its hometown of Detroit, providing free, hot pizza slices to thousands of people in need over...