March 2024

Published: February 26, 2024Denise Greer

Read the March 2024 Issue of Pizza Today Magazine

It’s showtime! The Pizza Expo Show Issue is packed with features to help you get ready for the 40th Anniversary International Pizza Expo. Explore 2024 menu trends and look at flour blends and trends. Get menu ideas and recipes on mortadella, ricotta, red sauce, hot chili oil and panini. See who won the PIE Awards. Discover AI restaurant applications and how to stay sustainable. Find advice and tips on employee retention, refrigeration purchasing, processing fees and limited time offers.

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

Topics Menu Development

Mortadella Pizza with Anthony Falco

A classic Mortadella Pizza is experiencing a newfound popularity I’ve never tasted Bologna, a.k.a. “Baloney”. As a child of vegetarians, I was spared that American childhood staple. Today, I am no traditionalist. I may be guilty, in the eyes of...

Topics People & Pizzerias

Conversation with Blair Pietrini, Pietrini Pizza Napoletana, Los Alamitos, California

A Q&A with Blair Pietrini, Pietrini Pizza Napoletana, Los Alamitos, California Concept: Our concept is an elevated casual dining experience. We welcome all kinds of visitors and types of gatherings. We are the perfect spot for a weekly date night...

Topics Operations

How can I use AI in my restaurant?

Artificial intelligence restaurant applications Artificial intelligence (AI) felt like something straight out of a science fiction novel just a few short years ago. Today, AI is a part of daily business conversations. Some businesses are using AI-pow...

Topics Industry News

40th Pizza Expo – Let the Good Times Roll

The 40th Anniversary PizzaExpo to commence later this month Can you remember your first International Pizza Expo? Maybe this year will be your first show. At Pizza Today, we can remember our first Pizza Expo. Make sure you read about Editor In Chief ...

Topics Brand & Marketing

Using FOMO to create an LTO

Limited-time offerings can fuel urgency Time is running out! Buy now before it’s too late! Don’t miss your chance! It’s a cold hard fact that scarcity sells. Companies like eBay and StubHub are valued in the billions because of it. We get excit...

Topics Industry News

Commentary: Forty … 40 … 4-0??????

Our Editor-in-Chief remembers some of his most favorite Pizza Expo moments After a full year (honestly, more than a year) of planning, the 40th Pizza Expo is finally here this month in Las Vegas. From its humble beginnings in 1984, to now, the “Sho...

Topics Dough

Knead to Know: Achieving a Great Pizza Crust Color

Crust Encounters of the Third Kind There was a time on the Italian peninsula where gruel-eaters ruled. The ancient Etruscans of Italy ate a thick porridge of spelt and hot water called Puls. Then three things happened to evolve this gruel. The first ...

Topics Finance & Growth

Building Blocks: Should I Raise Prices?

Raising prices is on the minds of pizza operators “If you’ve got the power to raise prices without losing business to a competitor, you’ve got a very good business. And if you have to have a prayer session before raising the price by a ...

Topics Brand & Marketing

Mike’s Monthly Tip: Email Marketing in 2024

The basic 101s of e-mail marketing E-mail marketing is the cheapest marketing a restaurant can use. It’s also the most effective. Here are the basic 101s of e-mail marketing. To start with, do you send e-mails? If you answered yes, you have sep...

Topics Menu Development

The Tomato and Pizza Sauce Journey

The story of how our Pizza Sauce came to fruition The Global Tomato Market generates $181.74 Billion in revenue yearly. To put that in perspective, that is larger than the GDP of Ukraine and Morocco, and not far off from Greece, Peru and Portugal. Ac...

Topics Menu Development

Ricotta Cheese is a Staple Item for Every Pizzeria

Ricotta Cheese: Role Player Ricotta is a whey cheese to which pizzeria operators are no stranger. A menu staple in many pizza shops and Italian restaurants coast to coast, the creamy cheese plays a role in various applications from calzone filling to...

Topics Menu Development

When it Comes to Sandwiches, the Humble Panini is a Giant

Panini Ideas: Full Court Press It will come as no surprise that the best panini I’ve ever had was served to me in Italy. My wife and I were walking the streets of Parma when a cold spring rain forced us to take cover in a nearby trattoria. It was l...

Topics Menu Development

13 Pizzeria Menu Trends from the Pizza Industry Trends Report

Key Menu Takeaways from the 2024 Pizza Industry Trends Report We have spent months pouring over last fall’s Pizzeria Operator Survey results. The extensive 2024 Pizza Industry Trends Report is a lot to digest and hits on many facets of pizzeria ope...

Topics Menu Development

Hot Oil is a Great Pizza Topping and Condiment

The Stinger — Trending Hot Chili Oil Hot oil is the answer to what all your pizzas have been missing. Looking to add extra flavor to a basic cheese pizza? Hot oil. Looking for a fun condiment to keep on the tables? Hot oil. Does your Italian su...

Topics Dough

Understanding Modern Flours, Mixing Trends and Blends

Blend it like Beckham “Today’s pizzamakers are fortunate to live in an era wielding not only a diversity of grains, but also the knowledge of nutrition, gluten strength and fermentation to harness their full potential. The Fertile Crescent has co...

Topics Operations

Reliable Refrigeration for Your Pizzeria

Let’s Chill: Exploring Restaurant Refrigeration Options Pizza Today readers say that refrigeration is the number-one piece of equipment they plan to purchase in the next year, and it’s vital. “It’s the absolute necessary thing to make you...

Topics Operations

Today’s Payment Processing Fees

New technology and changing consumer habits affect credit card costs There are many ways to pay for a pizza, and most of them involve credit. New technology, and increased demand for delivery and takeout, could affect how much it costs pizzeria owner...

Topics Operations

Making Sustainability Sustainable

How pizzerias can keep sustainability momentum rolling well into the future. Even when leadership’s intentions are pure and their commitment firm, a pizzeria’s momentum with sustainability can nevertheless stall. Employee turnover might overrun e...

Topics Finance & Growth

Building your Brand Through Off Premise Concessions

Selling pizza in stadiums and arenas When you’re building your brand in your local area, there are many traditional ways to do this. Whether it is being entrenched in your community or using the typical forms of advertising. For making a huge i...

Topics Employee Management

Mastering Employee Retention for the Win

Employee Retention Recipe for Success In the ever-evolving landscape of the pizza industry, one crucial ingredient that should never be overlooked is retention. Retaining employees is critical to ensuring that your busy kitchen and front-of-house ope...

March 2024

Read the March 2024 Issue of Pizza Today Magazine

Mortadella Pizza with Anthony Falco

Conversation with Blair Pietrini, Pietrini Pizza Napoletana, Los Alamitos, California

How can I use AI in my restaurant?

40th Pizza Expo – Let the Good Times Roll

Using FOMO to create an LTO

Commentary: Forty … 40 … 4-0??????

Knead to Know: Achieving a Great Pizza Crust Color

Building Blocks: Should I Raise Prices?

Mike’s Monthly Tip: Email Marketing in 2024

The Tomato and Pizza Sauce Journey

Ricotta Cheese is a Staple Item for Every Pizzeria

When it Comes to Sandwiches, the Humble Panini is a Giant

13 Pizzeria Menu Trends from the Pizza Industry Trends Report

Hot Oil is a Great Pizza Topping and Condiment

Understanding Modern Flours, Mixing Trends and Blends

Reliable Refrigeration for Your Pizzeria

Today’s Payment Processing Fees

Making Sustainability Sustainable

Building your Brand Through Off Premise Concessions

Mastering Employee Retention for the Win

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