February 2020

Published: February 1, 2020Scott Wiener

Let’s Make a Sandwich

It’s the Pizza Expo pre-show issue. International Pizza Challenge has a new category: Italian Sandwiches. We explore sandwich menu ideas and trending combinations. See what’s new at the 2020 Pizza Expo. Get recipes and menu suggestions on beets and pickled vegetables. Find out what you need to know about adding sidewalk seating, reviewing third-party delivery contracts, and benefiting from business transparency. We went on the road to Il Primo Pizza and Wings in Fort Myers, Florida.

You can also check out the Digital Edition — Pizza Today February 2020.

Topics Videos

Pizza Today Test Kitchen: Tips on Using Beets in Your Restaurant

Beets as a Pizza Topping Pizza Today Executive Editor Denise Greer introduces beets as a pizza topping and shares tips on selecting varieties, ingredient prep, cooking methods and menu ideas. Check out Denise’s In the Kitchen feature, “Dr...

Topics People & Pizzerias

Pizza Today on the Road: Il Primo Pizza & Wings, Fort Myers, FL

All System Go Naples, Florida-based Il Primo Pizza & Wings elevates through mastering the fundamentals Il Primo Pizza & Wings hasn’t reached the success it has garnered today by sitting idle. The South Florida pizza company amassed gross sa...

Topics Industry News

Commentary: Sick Beets, Bro

I enjoyed beets for the first time in my entire life recently when Denise Greer lightly oiled, salted and roasted them before putting them on a pizza. I grew up watching my grandparents put these disgustingly gelatinous, weirdly colored things in sal...

Topics Brand & Marketing

Six Ways to be Transparent

Build customer relationships based on trust Being clear and open with customers can draw them in and keep them coming back. Among consumers, 67 percent say a good reputation may entice them to try a product from a trustworthy company, according to th...

Topics Menu Development

Italian Sandwiches: Built with Care

A good sandwich is tough to top — even in pizzerias If you’re looking to attract a lunch crowd and don’t offer pizza by the slice, sandwiches just might be your ticket to incremental sales increases. Much like a newly opened pizza dough, two pi...

Topics People & Pizzerias

Destinations: Bertolli’s, IL, Emmett’s, NYC, Saucy Brew Works, OH

A look at pizzerias around the U.S. Bertolli’s Pizza | River Forest, Illinois Famed Chicago chef Jeff Mauro proclaimed Bertolli’s pepperoni panzerotti one of his most favorite bites on the Cooking Channel’s “Best Thing I’ve Ever Ate....

Topics Menu Development

Drop A Fresh Beet

Move over salads, beets have hit the pizza menu I’ll never forget the pizzeria that went all-in on beets with its CSA Pizza. Galactic Pizza in Minneapolis, Minnesota featured a beet puree-based pizza that was so vibrantly colorful and unique that i...

Topics Menu Development

Vegetables on Pizza: V-edgy

Take vegetable toppings to rockstar status Over the years of being in the pizza business I’ve realized that there are three types of people: there are pizza people, people who think they are pizza people and others. You can tell right away what cat...

Topics Finance & Growth

Taking stock of third-party delivery contracts

Read carefully before signing on the dotted line Amid a mounting driver shortage and an increasingly competitive landscape, Papa John’s – that industry behemoth that long enjoyed a seemingly endless army of delivery drivers – has done what some...

Topics Menu Development

Knead to Know: Dough Tips from a Top Competitor

Leah Scurto blends art, science in dough making The competitive pizza scene has proven to be a launch pad for some of today’s most successful pizzerias. In addition, competition has become a laboratory for innovation and a great way to stay on top ...

Topics Menu Development

Man on the Street: “Sauce On Top”

The world’s highest rated pizzeria is doing it all wrong. Literally. The flagship pie at Pepe in Grani, located just 30 km north of Naples, is called the Margherita ha Sbagliata, which means “Margherita Made Wrong.” Among the pizza’s multiple...

Topics Operations

Sidewalk Seating: Dining Right-of-Way

Getting a sidewalk permit for outdoor seating is a complex process, but can result in higher revenues Outdoor seating can help a pizzeria accommodate more people during busy times, and it can also attract more customers. A full patio makes the place ...

Topics Industry News

Conversation: Chris Brown, Benny’s, Blacksburg, VA

Benny’s Blacksburg, Virginia “Personality is a big part of Benny’s success. It’s what makes people proud to bring their friends in and gives them a real connection to our restaurant. It’s not just the size of our 28-inch pies...

Topics Industry News

Meet the Maker: Tara Hattan, Andolini’s, OK

Q & A with Tara Hattan, Kitchen Manager Andolini’s Pizzeria, Tulsa, OK How long have you been making pizza? I’ve been making pizza for six years now. Why pizza? I’m a pretty big nerd. Once I realized all of the historic background of pizza ...

February 2020

Let’s Make a Sandwich

Pizza Today Test Kitchen: Tips on Using Beets in Your Restaurant

Pizza Today on the Road: Il Primo Pizza & Wings, Fort Myers, FL

Commentary: Sick Beets, Bro

Six Ways to be Transparent

Italian Sandwiches: Built with Care

Destinations: Bertolli’s, IL, Emmett’s, NYC, Saucy Brew Works, OH

Drop A Fresh Beet

Vegetables on Pizza: V-edgy

Taking stock of third-party delivery contracts

Knead to Know: Dough Tips from a Top Competitor

Man on the Street: “Sauce On Top”

Sidewalk Seating: Dining Right-of-Way

Conversation: Chris Brown, Benny’s, Blacksburg, VA

Meet the Maker: Tara Hattan, Andolini’s, OK

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