February 2024

Published: January 24, 2024Denise Greer

Read the February 2024 Issue of Pizza Today Magazine

It’s the Pizza Expo Preview. Get more details on the upcoming International Pizza Expo in Las Vegas. This issue is packed with business-focused articles, like using a Pro Forma to grow, Cash Flow and learning how to buy like the big pizza chains. Find out what to do if you have a service outage. Explore the process to making a better pizza and the backstory on traditional American pizzas. Get a primer on what classifies a pizza as a regional pizza style.

You can check out the full Digital Edition — Pizza Today February 2024.

Topics People & Pizzerias

Pizza Destinations: Berwick Pizza, Green Camp, OH; Piccoli Piatti Pizzeria, Bethesda, MD; Circle Inn Pizzeria, Clearfield, UT

A Look at Pizza Places Around the U.S. Each month, we highlight pizzerias across America and showcase what makes them standout. Explore featured menu items and pizzas. Berwick Pizza & Subs, Green Camp, Ohio Berwick is home of the dessert p...

Topics Finance & Growth

Building Blocks: Cash Flow

Factors that affect cash flow “What you are afraid of is never as bad as what you imagine. The fear you let build up in your mind is worse than the situation that actually exists.” – Dr. Spencer Johnson, Who Moved My Cheese? Cash Flow is the he...

Topics Employee Management

Mike’s Monthly Tip: Staff Party for ROI

Hosting a staff development party Hosting a staff development party is more than just a fun escape from the daily routine; it’s a strategic move to enhance team cohesion, and appreciation and reduce attrition. “I have enough on my plate b...

Topics Finance & Growth

The Essentiality of a Pro Forma

What is a Pro Forma and why is it critical to your business? We have never opened a restaurant without having a pro forma fully vetted before debating anything we would do. In fact, my brother and business partner Jim and I have had many conversation...

Topics Menu Development

When does a pizza become a regional pizza style?

Hairy Styles: Classifying Pizza Styles If you feel like you’ve been experiencing Regional Pizza Style Fatigue lately, you’re not alone. Not long ago, the vast majority of Americans categorized all pizza into just a few broad categories: New York ...

Topics Industry News

2024 Pizza Expo Preview

Pizza Expo 2024 — 40 Years of Community The pizza industry is different than most. There is a strong bond, a sense of community and a helping spirit. It wasn’t always that way. What changed the industry was the first International Pizza Expo ...

Topics Menu Development

Think differently about how you use bell peppers on pizza

Bell Peppers on Pizza: Ring the Bell It’s time to ring the bell. Bell peppers, of course. Bell peppers ranked as the No. 8 most popular pizza topping in America, according to our pizzeria operator survey published in our 2025 Pizza Industry Trends ...

Topics Menu Development

What makes a great pizza?

Walk through the Pizza Process Everyone’s ideal pizza will look, taste and feel differently. The key to building your perfect pie is understanding how to utilize different dough methods and how they will change your final product, picking the right...

Topics Menu Development

The evolution of Traditional American Pizza

Traditional American Pizza Styles: States of Play Explaining what an American style pizza is to anyone is like showing them a what an American looks like. The breadth and depth of diversity of pizzas in this country is peppered with differing dough m...

Topics Operations

Gas Ovens vs. Electric Ovens: Heating Up

Gas ovens were once the standard at pizzerias and restaurants across the U.S., but electric ovens are gaining ground For decades, gas ovens dominated restaurant kitchens, including pizzerias. These days, however, electric ovens are cutting into that ...

Topics Operations

Product, Service Outage Protocol

Pizzeria owners can take steps to prevent damage when power, technology or the supply chain falters From large-scale weather disasters to local outages, there are many events that can cause a pizzeria to pause operations. Businesses are technology de...

Topics Brand & Marketing

The Power of Merch!!

The right merchandise can be a smart marketing play There is nothing better than shopping at a local store and seeing someone wearing a hat or a shirt from your restaurant. Right!?! Or someone pointing at your shirt or hat when you are out running er...

Topics Finance & Growth

How Independent Pizzerias can buy like the Big Pizza Chains

Learn to Flex Your Buying Muscles It is one of the many challenges for independent pizzerias. You are competing for the customer’s pizza dollar with franchises of large corporations who can purchase the same ingredients for less money. Let’s face...

February 2024

Read the February 2024 Issue of Pizza Today Magazine

Pizza Destinations: Berwick Pizza, Green Camp, OH; Piccoli Piatti Pizzeria, Bethesda, MD; Circle Inn Pizzeria, Clearfield, UT

Building Blocks: Cash Flow

Mike’s Monthly Tip: Staff Party for ROI

The Essentiality of a Pro Forma

When does a pizza become a regional pizza style?

2024 Pizza Expo Preview

Think differently about how you use bell peppers on pizza

What makes a great pizza?

The evolution of Traditional American Pizza

Gas Ovens vs. Electric Ovens: Heating Up

Product, Service Outage Protocol

The Power of Merch!!

How Independent Pizzerias can buy like the Big Pizza Chains

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