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Thank you to our Preferred Suppliers 2022
You Deserve a Standing Ovation. Below is the list of Pizza Today’s Preferred Suppliers of 2022. These suppliers and all the pizzerias who have managed to keep their businesses open…
News February 24
Pizza Expo Update Show, Ep. 2: Workshops and the App
In Episode 2 of the Update Show, we’re talking School of Pizzeria Management Workshops. Get details on these intensive deep-dive courses. The Pizza Expo 2022 App is now available at…
News February 23
Pizza Expo Update Show, Ep. 2: Workshops and the App
In Episode 2 of the Update Show, we’re talking School of Pizzeria Management Workshops. Get details on these intensive deep-dive courses. The Pizza Expo 2022 App is now available at…
News February 23Hobart To Give Away Custom-Designed Mixer at the International Pizza Expo 2022
TROY, Ohio (February 22, 2022) — Hobart, the premium commercial food equipment manufacturer known for designing and building some of the most reliable, must-have equipment, will once again host a…
Uncategorized February 22
Pizza Expo Update Show, Ep. 1: Let’s Get it Started
Welcome back to another season of the Update Show, previewing International Pizza Expo at the Las Vegas Convention Center, March 22-24. We kick off the Pizza Expo Update Show Episode…
News February 16
National Restaurant Association Releases 2022 State of the Restaurant Industry Report
2022 remains year of transition as path to recovery continues; Labor challenges a top concern for operators Washington, D.C. (Feb. 1, 2022) – Today, the National Restaurant Association released its 2022 State of…
News February 1
Ready. Set. Pizza Expo 2022
We preview the pizzeria industry’s hottest ticketed event all year As spring marches in, International Pizza Expo is back and this year, we’re pulling out all the stops to go big in…
News February 1
Versatile eggplant has a spot on pizzeria menus
Menu Appeal There is more to the versatile eggplant than its most familiar restaurant menu item, Eggplant Parmesan. This meaty ingredient has a place across your menu. Its bounty is…
News February 1
Farm to Table from a Chef’s Perspective
Farm to Table: Risky, expensive, unpredictable, humbling, but totally rewarding. Farm to Table is not new. However, when I started my restaurant, Dante, 13 years ago, it was a daunting…
News February 1Latest Recipes
