August 2021

Published: August 1, 2021Scott Wiener

The Return of Pizza Expo

Preview the widely anticipated Pizza Expo 2021. This issue is packed with tips and strategies to help make your pizzeria better, from driver safety, catering and guides to lease agreements and contracts to adding a frozen line and launching a mobile business. Enhance menus with fall and winter specialties and sweet and savory pizza combinations.

You can also check out the Digital Edition — Pizza Today August 2021.

Topics Menu Development

Sweet + Savory: Explore pizza combinations that customers will crave

Wild fries dipped in a vanilla custard shake. For me, this was the most exciting part of getting to go off campus at lunch during high school. In case you’re not familiar with wild fries, they are French fries coated in a spicy batter from a local ...

Topics Industry News

Pizza Expo is Back and Excitement is Mounting

The Show Must Go On! After a COVID-induced hiatus, International Pizza Expo makes its triumphant return to the Las Vegas Convention Center this month. The pizza industry’s largest and most important annual event last staged in March of 2019, and th...

Topics Dough

Knead to Know: Flour Power, a guide to pizza flour

Get a deep dive into which flour will work best for you Let’s talk flour. Any smart pizza maker can make a great tasting pizza no matter what flour they have available, but there are a few factors that will determine the process based on the flour ...

Topics Finance & Growth

Frozen Pizza, Nationwide Delivery Takes on New Resurgence

The Deep Freeze Offering frozen pizza for carryout or nationwide shipment isn’t a new idea. The first frozen pizzas on the market can be traced back to the early 1950s. Favorite hometown pizzerias across America long ago installed freezer cases in ...

Topics Finance & Growth

How to Launch a Mobile Pizza Business

As we all experienced a crazy year with the pandemic and restaurants only able to do takeout and delivery, some are shutting down, and no one knows what’s coming next. However, have you seen the increase in demand for food trucks and mobile units? ...

Topics Operations

Catering’s Big Comeback

Explore Catering Best Practices “But I don’t know if catering is worth it for us?” said no successful restaurateur ever. I get it, though, it can be scary to take on catering beyond the occasional 10 pizza order. To know how to hand...

Topics Brand & Marketing

Small Town Big Mind

Innovative loyalty programs that keep customers coming back Marketing is not a one size fits all process. Demographics such as number of homes, income and employment opportunities play a part in successful marketing. A recent survey aimed at small to...

Topics Finance & Growth

Building Blocks: How and When to Raise Prices

Nick Bogacz shares a menu price raising strategy In a perfect world, you’ve found the “sweet spot” for your menu prices before you even opened the doors of your new store. Unfortunately, it’s pretty much a given they won’t stay there, as fa...

Topics Finance & Growth

Lease Agreement Boot Camp

How to Analyze and Negotiate a Restaurant Lease Commercial lease agreements, particularly for restaurants, can be complex and burdensome —however, they are one of the most important aspects of running a profitable business. Performing the proper du...

Topics People & Pizzerias

The Return of Indoor Dining

Pizzerias share tales of reopening their dining rooms to guests Restaurant dining rooms across the country continue reopening to guests and increasing capacity. For many pizzerias, it’s a welcome scene after a year of upheaval caused by the COVID-1...

Topics Operations

Safety First: Pizzeria owners can help protect delivery drivers from accidents, crime and COVID-19

There are many inherent dangers to delivering pizza, from vehicular accidents to crime and, still, COVID-19. According to the U.S. Bureau of Labor Statistics, in 2019 there were 2,580 cases of nonfatal illnesses or injuries related to driver/sales wo...

Topics People & Pizzerias

Man on the Street: Home Schooled

There’s a new pizza hotspot in your town. They don’t advertise and they don’t deliver. This place has essentially no overhead, no labor costs and zero concern for food cost. It’s only open occasionally, and they sell a severely limited number...

Topics Menu Development

It’s Time to Start Planning your Autumn and Winter Menus

Fall Guys As our independent restaurants rebound from the pandemic and creep steadily into our busy season of fall and winter, thoughts of higher priced and less desirable produce like lettuce, tomato and peppers appear on our radar. The glut of fres...

Topics Finance & Growth

Contract Best Practices

Be thorough or potentially get burned Have you ever heard the saying, “There’s nothing more expensive than cheap legal counsel?” Well, there’s something a little more expensive, and that’s no legal counsel. In today’s rushed world where w...

Topics Employee Management

Mike’s Monthly Tip: Advocate or Adversary

Are you an adversary or advocate for your employees? Hopefully, your knee-jerk response is an advocate. But advocacy for your staff means in all aspects of their job, you are rooting for them. That means all of them. When someone does something wrong...

August 2021

The Return of Pizza Expo

Sweet + Savory: Explore pizza combinations that customers will crave

Pizza Expo is Back and Excitement is Mounting

Knead to Know: Flour Power, a guide to pizza flour

Frozen Pizza, Nationwide Delivery Takes on New Resurgence

How to Launch a Mobile Pizza Business

Catering’s Big Comeback

Small Town Big Mind

Building Blocks: How and When to Raise Prices

Lease Agreement Boot Camp

The Return of Indoor Dining

Safety First: Pizzeria owners can help protect delivery drivers from accidents, crime and COVID-19

Man on the Street: Home Schooled

It’s Time to Start Planning your Autumn and Winter Menus

Contract Best Practices

Mike’s Monthly Tip: Advocate or Adversary

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