July 2019

Published: July 1, 2019Josh Keown

Young Entrepreneur of the Year: Mitch Rotolo, Jr.

Meet the 2019 Young Entrepreneur of the Year Mitch Rotolo, Jr. and take a look inside Rotolo’s Craft and Crust. Find strategies on leveraging technology and upgrading to digital menu boards. Get next-level antipasto ideas and see what’s behind the craft soda trend. Find out what you need to know before you start planning a new location.

You can also check out the Digital Edition — Pizza Today July 2019.

Topics People & Pizzerias

Young Entrepreneur of the Year: Mitch Rotolo, Jr., Rotolo’s Craft & Crust, LA

Rotolo’s Craft & Crust: Evolution How Mitch Rotolo, Jr. became our newest Young Entrepreneur of the Year Mitch Rotolo, Jr. grew up inside a pizzeria — literally. He recalls long nights of doing homework inside one of his father’s restau...

Topics Menu Development

Craft Soda: Bubbling Up

What You Need to Know about the Craft Soda Trend What beverages should you offer up alongside your beautifully crisped, fresh-out-of-the-oven pies? While customers used to be content with a modest selection of beer, wine and major soft drink brands, ...

Topics Operations

Digital Menu Boards: Let’s Get Digital

Digital menu boards can keep customers engaged with all that’s happening at your restaurant Menu boards supply invaluable information to your customers. From the slice of the day and the chef’s signature dish to happy hour specials, menu boards a...

Topics Operations

Man on the Street: Strange Currency — Going Cashless

Cashless restaurants miss out on key customers It happened again last week; this time at a salad shop. My order was ready and I presented my handful of singles only to be reprimanded with the words I’ve come to detest: “I’m sorry, sir, we’re ...

Topics Dough

Knead to Know: Smooth Operator

The Dough Doctor addresses mixing protocols and reducing agents There seems to be an abundance of questions on how much a pizza dough should be mixed. While there are just too many variables involved to give any hard and fast numbers, the best advice...

Topics Finance & Growth

Having Designs on The Place

New store considerations include everything from where to put the oven to how to best reflect the brand Whether it’s your first restaurant or the fifth location of your growing company, there are many design elements to consider when opening a new ...

Topics Finance & Growth

Leveraging Technology

Creating a smart, manageable plan to investigate and integrate business-boosting technology into the pizzeria Tony DiSilvestro admits he’s a bit of a tech junkie. From digital menu boards touting restaurant specials to comprehensive software for hi...

Topics People & Pizzerias

Destinations: Jay’s Artisan, NY; Mifflin Pizza, PA; The Now, NY

A look at pizzerias around the U.S. Jay’s Artisan Pizza | Buffalo, New York The Neapolitan-influenced, wood-fired pizzeria started in 2015 as a food truck and grew into its brick-and-mortar location in 2017. “We are constantly striving to ...

Topics Industry News

Commentary: Evolution Calling

You may be familiar with the phrase “Revolution Calling.” It has been idolized in the pop culture of various countries, ours included, for nearly a century. It speaks to change, most often massive change that shocks the established foundation of ...

Topics Operations

Mike’s Monthly Tip: Wabi-Sabi

How to make your pizzeria perfectly imperfect As a child, I lived in Okinawa on a Marine Corps base. I was young, but I vividly remember living there and all the amazing culture and people I came into contact with. At one time, a local woman who was ...

Topics Menu Development

Next Level Antipasto

Taking the traditional app from basic to stand out An antipasto is your chance for a wow factor at the beginning of a meal. Eight hundred years ago, in Italy the antipasto was a social starting point for the beginning of a meal. For me, as a kid I th...

July 2019

Young Entrepreneur of the Year: Mitch Rotolo, Jr.

Young Entrepreneur of the Year: Mitch Rotolo, Jr., Rotolo’s Craft & Crust, LA

Craft Soda: Bubbling Up

Digital Menu Boards: Let’s Get Digital

Man on the Street: Strange Currency — Going Cashless

Knead to Know: Smooth Operator

Having Designs on The Place

Leveraging Technology

Destinations: Jay’s Artisan, NY; Mifflin Pizza, PA; The Now, NY

Commentary: Evolution Calling

Mike’s Monthly Tip: Wabi-Sabi

Next Level Antipasto

General

Topics

About Us

Contact Us

TEST 1

TEST

TEST

TEST

TEST

TEST

TEST

SHOW

SHOW

SHOW