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MAGAZINES
January 1, 2019

January 2019

MAGAZINES
January 1, 2019

January 2019

What’s Hot in 2019

Operators share trending ingredients they’re using this year. Find out how Jeff Smokevitch came to serve Detroit-style pizza in Colorado. Explore sandwich ideas that turn ordinary into extraordinary. Get tips on flooring and e-mail marketing. Pizza Today goes on the road to Scottie’s Pizza Parlor in Portland, Oregon.

Topics Dough Production/Development

Knead to Know: Anthony Falco on naturally leavened dough

The International Pizza Consultant talks naturally leavened dough   Anthony Falco is an International Pizza Consultant, with projects on four continents and dozens of cities around the world. He was the keynote speaker at Pizza & Pasta North...
Topics Menu Development

Motor City Memories

In this multi-part series, Jeff Smokevitch of Brown Dog Pizza and Blue Pan Pizza reminisces on how he came to serve Detroit-style pizza for a living My journey to Detroit-style pizza is personal. Growing up in the suburbs of Detroit, pizza was a stap...
Topics Industry News

Commentary: Young Entrepreneur of the Year Finalists to Be Announced Soon

As you read this column, the editorial crew at Pizza Today is finishing up the process of poring through the scores of entries for our second annual Young Entrepreneur of the Year Award. We’re scrutinizing every nomination form, reading every pitch...
Topics People & Pizzerias

On the Road: Scottie’s Pizza Parlor, Portland, OR

Living the Dream Scottie’s Pizza Parlor proves Portland holds its own When The Daily Meal named Portland, Oregon, amongst the great pizza cities, we weren’t surprised. We’ve made several trips to the City of Roses to visit a number of top pizze...
Topics Menu Development

Pizza Topping Trends: The Hot List

Operators tell us what they’re using in 2019 Every year, we ask operators to tell us their favorite new ingredient. In the past, operators have gone from the benign –– like taco meat –– to the less traditional (quail eggs were not easy to f...
Topics People & Pizzerias

Conversation: Jon Bortles, Woody’s Wood-Fired Pizza, Golden, CO

Woody’s Wood-Fired Pizza Golden, Colorado   The Woody’s concept has been evolving each day since my father opened the doors in 1993. Back then, we were more of a “locals pub” that happened to have a small wood-fired pizza oven (mostly to...
Topics People & Pizzerias

Conversation: Jon Bortles, Woody’s Wood-Fired Pizza, Golden, CO

Woody’s Wood-Fired Pizza Golden, Colorado   The Woody’s concept has been evolving each day since my father opened the doors in 1993. Back then, we were more of a “locals pub” that happened to have a small wood-fired pizza oven (mostly to...
Topics Operations

Floored: 2019 Flooring Trends

What’s on tap for flooring trends in 2019 and beyond? Embracing new trends and staying on the cutting edge of design while still making restaurants safe for employees and beautiful for customers is a tough balancing act for operators. High- traffic...
Topics Brand & Marketing

You’ve Got Mail

E-mail marketing is tried and true — don’t neglect it In today’s tech-savvy world marketing has become a balancing act between the many options presented to us.  Unfortunately many are swept up by the shiny new object and overlook the tried an...
Topics People & Pizzerias

Destinations: 3 Palms, V Pizza, Craft 64

A Look at Pizzerias Across America   3 Palms Pizzeria | Hudson, Ohio 3 Palms has a modern style, serving up Neapolitan pizza and baked goods. While the original Hudson location opened in 2012, 3 Palms has added a location in Pinecrest and Orang...
Topics Menu Development

Make Me a Sandwich

Your customers want them — are you doing them the justice they deserve? The “Ihob” ad campaign where “Ihop” let the public know they were rebranding to International House of Burgers was a success for the company. I’ve heard people say, �...
Topics Menu Development

Man on the Street: Sharing is Caring

Pizzerias have been obsessed with ownership since the dawn of time. When the first American pizzeria opened in 1905, it wasn’t called Lombardi’s. The front window said “Pizzeria Napoletana,” but locals called it Lombardi’s because that was ...
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