June 2020

Published: June 1, 2020Scott Wiener

Culture is leading the way at Pizzeria Lupo

Learn how a talented young chef brought Neapolitan pizza to Louisville, Kentucky. Explore strategies to get back on track after COVID-19. Find marketing DELCO and merchandise ideas. Test new menu items that deliver well. Experiment with topping combinations on white pies.

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

Topics Industry News

PPNE Day 2 Keynote Speaker Announced: Rocky Shanower

2020 Young Entrepreneur of the Year Rocky Shanower of Park Street Pizza Park Street Pizza has been a staple and pride point of Sugarcreek, Ohio since 2003 when Rocky and Courtney Shanower took over a closing pizzeria. The couple took the leap ...

Topics People & Pizzerias

Pizza Today On the Road: Pizza Lupo, Louisville, KY

A Neapolitan Dream Realized Louisville, Kentucky-based Pizza Lupo finds a home in a surprising place Max Balliet dreamed of opening a Neapolitan restaurant since he was teenager. A decade and a half later, Pizza Lupo was born with authentic Neapolita...

Topics People & Pizzerias

Destinations: Joe’s Station House Pizza Pub, Normal, IL

A Look at Pizzerias Across the U.S. Joe’s Station House Pizza Pub Normal, Illinois Joe’s is a modern, yet traditional pizzeria. The community-driven shop opened in 2009. Joe’s responded well to the COVID19 crisis. “We’ve complete...

Topics Industry News

Commentary: Pivoting on the Fly

How are you adjusting to the “new normal?” With states slowly attempting to open their economies back up while simultaneously taking precautions to deal with the COVID-19 pandemic, there seem to be more questions than answers right now. These, in...

Topics Menu Development

A 6-Step Process for Creating a New Menu

Menu Debut Visibility is the number one source of lifeblood for a business, restaurants especially. A surefire way to be seen is by getting a different look with new menu items. A new menu gives the restaurant, quite literally, an entire list of fres...

Topics Menu Development

New World Delivery Items

Adapting menu operations for COVID-19 These past few months have changed our best-laid restaurant plans, culinary directions and revenue streams. For some of us, this is a scary new world, but even though dining rooms may be shuttered and employees l...

Topics Finance & Growth

Building Blocks: So, You Want to Open a New Store?

Here’s the ‘Deal’ Welcome to a new monthly column meant to walk you through the process of opening a new store, from bright idea to grand opening. Pretty soon, I’ll have done this six times in eight years — even if I can’t say I’ve done...

Topics Menu Development

White pizzas help diversify your menu

White Hot I’ll freely admit: I’m a tomato guy. I love the acidic, sweet, fresh flavor of an heirloom tomato right out of the garden. I equally adore the deliciousness and vibrancy a great tomato sauce gives pizza. I’m pretty heavy handed with t...

Topics Brand & Marketing

5 Ways to Sell Merchandise and More

Bottle It Up The start of the COVID-19 pandemic brought more than an abrupt halt to dine-in eating at many places; it also stirred a desire among pie lovers to help their local eatery and shop in new ways. For several weeks in March and April 2020, m...

Topics Operations

Man on the Street: Delivery — Ordering Online or By Phone

Learning by opening new doors I’ve ordered pizza 534 times in the past four weeks. That’s not hyperbole; I’ve literally gone through the motions of placing an order for pizza delivery 534 times over the course of one month. That’s not to say ...

Topics Brand & Marketing

Marketing Delivery and Carryout

Getting the word out about DELCO only As the COVID-19 crisis unfolded and restaurants closed their dining rooms to comply with state and local mandates, many turned to a delivery and carryout (DELCO) model only. Pizzerias had a head start in this tra...

Topics Operations

Your Pizzeria: The Phoenix Rising

Bouncing Back from COVID-19 Consider the legend of the Phoenix. How can your pizzeria rise from the ashes of the COVID-19 crisis stronger than it has ever been? From crisis comes opportunity. As the requirements and restrictions from your local Healt...

Topics Brand & Marketing

Mike’s Monthly Tip: Brand Standards Package

Now, more than ever, you need to set the standard When we first opened Andolini’s, developing our brand took time. We completely redid our logo six years after opening. We had to re-look at what our demo was and refocus our brand. Through all the c...

Topics Brand & Marketing

Getting back on track

On March 20, Totonno’s, a nearly century-old pizzeria on New York’s Coney Island shut its doors amid the COVID-19 pandemic, its 1,800-square foot space consumed by darkness. “We’ll come back,” Totonno’s co-owner Antoinette Balzano continu...

Topics Industry News

Alex Geiger talks more on virtual restaurants

Tell us more about launching a virtual business concept? Virtual restaurants are the best way to maximize revenue on 3rd party delivery platforms. We can be creative testing menu ideas and pricing without affecting our primary business’s menu. The ...

Topics Industry News

Conversation: Alex Geiger, Classic Crust Pizza, Phoenix, AZ

A Q&A with Alex Geiger, Owner of Classic Crust Pizza in Phoenix, AZ Concept: Classic Crust Pizza is a neighborhood pizzeria, decorated with hot rod art and spinning a classic rock soundtrack capturing the vibe of the area that has many automotive...

June 2020

Culture is leading the way at Pizzeria Lupo

PPNE Day 2 Keynote Speaker Announced: Rocky Shanower

Pizza Today On the Road: Pizza Lupo, Louisville, KY

Destinations: Joe’s Station House Pizza Pub, Normal, IL

Commentary: Pivoting on the Fly

A 6-Step Process for Creating a New Menu

New World Delivery Items

Building Blocks: So, You Want to Open a New Store?

White pizzas help diversify your menu

5 Ways to Sell Merchandise and More

Man on the Street: Delivery — Ordering Online or By Phone

Marketing Delivery and Carryout

Your Pizzeria: The Phoenix Rising

Mike’s Monthly Tip: Brand Standards Package

Getting back on track

Alex Geiger talks more on virtual restaurants

Conversation: Alex Geiger, Classic Crust Pizza, Phoenix, AZ

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