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Checking In With Anthony Berghela, Romo’s Pizza, Glenmont, NY
We’re talking National Pizza Day, Super Bowl sales and growing his Glenmont, New York restaurant, Romo’s Pizza, after COVID with owner Anthony Berghela and Pizza Today co-hosts Denise Greer and…
News February 9
Checking In With Mike Friedman, Pizza Delicious, New Orleans, LA
Mike Friedman, co-owner of Pizza Delicious in New Orleans, Louisiana, shares the New York-style pizza shop’s pop-up beginnings and how scaling back during the pandemic has helped the Bywater District…
News February 2
Three Reasons to Love February
Big Pizzas Days Happening this Month February may be the shortest month, but it’s packed with big pizza days. As winter drags on, here comes three big days to enjoy…
News February 1
Current Job Market and Hiring Process
The pandemic changed the way operators attract and hire employees Finding talent has always been a challenge, and the COVID-19 crisis made the task even tougher. Pizzeria owners say the…
News February 1
When and How to Expand Your Restaurant Concept
Full Steam Ahead Expanding is tough. Small stores take a lot of effort and planning. A full-service restaurant roll-out can feel like it’s taken years off your life by the…
News February 1
Latin-inspired Pizzas: Bold times call for a boldly flavored pizza
Such a Jerk The Latin world is a diverse, colorful, vibrant and flavorful realm. More than 30 countries in South America, Central America, North America (Mexico) and the Caribbean Islands…
News February 1
Hoagie’s Heroes: Sandwich Menu Ideas
Specialty sandwiches can be a much needed boost to your menu Not many businesses have such overlapping culinary footprints as pizzerias and sandwich places. Both have a base of wheat…
News February 1
The Mom and Pop Pizzeria Perspective
Small Town Heroes Mom and pop restaurants have been hit considerably hard by COVID-19. In rural communities, the small businesses are the backbone of their towns. Challenges seem insurmountable but…
News February 1
Commentary: One of a Kind, Tom Lehmann
I started working for Pizza Today in September 2000. And one of my first assignments was to call Tom Lehmann — the Dough Doctor — and learn more about pizza…
News February 1Latest Recipes
