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MAGAZINES
March 1, 2019

March 2019

MAGAZINES
March 1, 2019

March 2019

The Pizza Expo Issue

It’s showtime! This issue is your guide to Pizza Expo 2019. Explore Detroit-style pizza, as well as finishing greens, the pasta line and spicy pies. Find tips on uniform branding, hosting live music events, boots on the ground marketing and non-traditional locations. Pizza Today goes on the road to Pizza Head in St Louis, MO.

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

Topics People & Pizzerias

Pizza Today on the Road: MozzaPi, Louisville, KY

Practice Makes Perfect MozzaPi becomes a destination pizzeria Tom Edwards is a perfectionist. No matter the task he undertakes — and his varied interests lead him to dabbling into quite a few — the common thread is an unfailing dedication to the ...
Topics People & Pizzerias

Pizza Today on the Road: Pizza Head, St. Louis, MO

A Veggie Tale Pizza Head’s vegetarian menu creates a buzz in St. Louis When Scott Sandler lost his job in 2014 — his second layoff in a short span — he decided to take the plunge once and for all and become his own boss. It’s been an inte...
Topics Operations

More Servers = More Sales

Having a light staff in the front can hurt sales When I was first starting out, I didn’t schedule a lot of front of house staff. I thought it would hurt my labor cost. What I found out was that whenever we did finally get a rush, we weren’t able ...
Topics Menu Development

Pasta La Vista Baby

Customized pasta at the ready Today’s consumers want what they want when they want it. Your offerings can match your customers’ desire for customizable pasta dishes that arrive to the table fast. Go with a build-to-order pasta bowl or create deli...
Topics Finance & Growth

Creating New Traditions

Can pizzeria owners reap benefits by branching out to non-traditional locations? Expanding your operation to an airport, ballpark or train station could put excited sports fans, weary business travelers or families within a few feet of your doors. Ho...
Topics People & Pizzerias

Learning from Others

A Hawaii-based pizzeria owner travels to Long Island to expand his pizza knowledge This isn’t the story of King Umberto of Italy, but “King Umberto’s” pizzeria of the lesser kingdom of “Elmont” in Long Island, New York. This is the story ...
Topics Brand & Marketing

Build sales by extending thanks

How Farrelli’s used an appreciation campaign to grow its customer base I had a vision of appreciation. This is one of my core values. I am the current CEO and Co-founder of our 24-year-old, nine-store pizza chain, called Farrelli’s. I founded it ...
Topics Menu Development

Finishing Greens: Photo Finish with Micro greens on Pizza

Post-bake herbs and greens, especially micro greens on pizza give wow factor, flavor Basil, with its sweet, aromatic flavor, reigns supreme as the top fresh finishing ingredient. Baby basil is the go-to ingredient for Chris Decker at Metro Pizza in L...
Topics Menu Development

Motor City Pizza

How to do Detroit-style pies in your shop In the past couple of issues I’ve described my lifetime love of pizza and the value pizza has brought to me and my family’s life. While I have experimented with making many pizzas, Detroit-style pizza has...
Topics Operations

Amped Up

The promise and pitfalls of offering live music in your establishment From the day Blue Mountain Pizza opened in March 2004, live music was a part of the plan. “Live music just lends itself to a more social atmosphere,” owner Matt Danford says. A...
Topics Industry News

Commentary: Welcome to the Show!

For those of you walking the International Pizza Expo show floor as you read this: Welcome! We’re thrilled to have you with us at the industry’s premier event. We have a blockbuster show lined up for you and we’re excited about this year’s sl...
Topics Brand & Marketing

They got the look

Uniform Branding Uniforms are a vital branding element Slap your logo on a t-shirt. Branding is done, right? Not quite. Your staff’s uniform carries a great weight on how your customer perceives your pizzeria’s brand. A uniform and attire is a ma...
Topics Menu Development

Knead to Know: Help! Emergency!

Emergency Dough You need dough NOW — what do you do? Have you ever had one of those nights where a storm kept you awake? Then, after getting a few hours of sleep you go to your store to open and find that your dough has blown courtesy of a power ou...
Topics Industry News

Man on the Street: Where I See Pizzerias Fail

As you’re reading this you’re either on your way to Pizza Expo, currently at Pizza Expo, reminiscing about the great time you had at Pizza Expo, or experiencing Expo FOMO. Everyone who has ever attended knows that it’s impossible to experience ...
Topics People & Pizzerias

Destinations: Seppe Pizza Bar, NY; Ziggy’s, KS; Bill’s, CA

A look at pizzerias around the U.S.   Seppe Pizza Bar  |  Staten Island, New York Seppe is the new kid on the island opened late last year by brother Joe and John Iovino. The bright corner space is on Staten Island’s North Shore. Its menu f...
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