December 2022

Published: December 1, 2022Denise Greer

State of the Pizzeria Industry

This month, we dive deep into a study of today’s pizzerias. Don’t miss the extensive report. To accompany the report, we take on some of the key topics like catering sales, delivery fees, bacon as a pizza topping and the plant-based movement.

You can also check out the Digital Edition — Pizza Today December 2022.

Topics Industry News

A Deep Dive Look at Today’s Pizzerias

The State of the Pizzeria Industry 2023 Given today’s restaurant business climate, it has never been more important to embark upon a comprehensive, deep-dive study of the pizzeria industry for the pizzeria industry. The goal of our analysis is to p...

Topics People & Pizzerias

Conversation: Rico Lunardi, Slice on Broadway, Pittsburgh, PA

Slice on Broadway Five Locations: Pittsburgh, Pennsylvania Pizza Style: Our pizza is a simple New York Style Pizza. We use the tag line “New York Style, Yinzer Made Pie”. A Yinzer is a Pittsburgh local, meaning that we make the best New Yo...

Topics Finance & Growth

The Beauty of Catering

Making the right investments to capture catering’s promise On its way to surpassing 400 U.S. restaurants, Jet’s Pizza placed a more intense focus on one underdeveloped area of its surging pizzeria empire: catering. The Michigan-based company trum...

Topics Dough

Knead to Know: The Tenets of Detroit Style Pizza

A two-part series on Motor City’s favorite pizza style Detroit, Michigan. Have you ever been there? If you were to ask 100 pizza makers from across the country, I would bet maybe half have ever actually been to Detroit – and yet the very dist...

Topics Operations

Pizza Delivery: To Fee or Not to Fee?

To answer the question of whether to charge your customers a fee for delivery, let us begin by reviewing the history of pizza delivery from the 60s through today. DO: Learn about the history of delivery fees In 1965, a man by the name of Tom Monaghan...

Topics Brand & Marketing

Man on the Street: QR Codes, Use them! But use them correctly

I don’t want to love QR codes, but I just can’t help myself. They used to be outcasts, but now everybody wants to be their friend. Just in case you’ve been living under a rock, QR codes are those glitchy black and white squares we all have to s...

Topics Industry News

Commentary: The Real Thing

I was scrolling Twitter one evening and one of my (much younger) acquaintances had just put out this concise Tweet: “I’m not using a QR code to see your menu. Hand me a menu.” He’s in his early 20s. He’s been out of college for right around...

Topics Brand & Marketing

The Video Short Phenomenon

Don’t sleep on the short-form social video trend Short-form video is all the rage across the biggest social apps on the market. We’re seeing pizzeria shorts go viral and reach millions of watchers. The social exposure of short-form video is unmat...

Topics Menu Development

Bacon on Pizza: Crispy Business

“Life is too short not to order the bacon dessert.” – George Takei As I visit my farmer friends for vegetables to make artisan pizzas throughout the week, I always keep an eye out for the best-selling items like asparagus, strawberry, tomat...

Topics Operations

Mike’s Monthly Tip: Owner Digital Workflow

The amount of e-mails and text notifications we all receive has grown to an insane quantity. As an owner or leader in your company, your ability to communicate quickly and effectively will lead to profit and peace of mind. Still, it’s so hard m...

Topics Menu Development

What’s in Plant-Based Pepperoni and Mozzarella?

Pizzeria operators can incorporate these innovative ingredients to answer consumer demand Plant-based ingredients are gaining popularity, including on pizza. According to Datassential, plant-based items have been rapidly growing in menu prevalence, a...

Topics Employee Management

Building Blocks: Team Building

Words and actions are the key “Great things in business are never done by one person. They’re done by a team of people.” – Steve Jobs, Co-Founder of Apple You can have the best recipes and the best location, but if you can’t build a great t...

December 2022

State of the Pizzeria Industry

A Deep Dive Look at Today’s Pizzerias

Conversation: Rico Lunardi, Slice on Broadway, Pittsburgh, PA

The Beauty of Catering

Knead to Know: The Tenets of Detroit Style Pizza

Pizza Delivery: To Fee or Not to Fee?

Man on the Street: QR Codes, Use them! But use them correctly

Commentary: The Real Thing

The Video Short Phenomenon

Bacon on Pizza: Crispy Business

Mike’s Monthly Tip: Owner Digital Workflow

What’s in Plant-Based Pepperoni and Mozzarella?

Building Blocks: Team Building

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