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Commentary: Sick Beets, Bro

I enjoyed beets for the first time in my entire life recently when Denise Greer lightly oiled, salted and roasted them before putting them on a pizza. I grew up watching my grandparents put these disgustingly gelatinous, weirdly colored things in sal...
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Conversation: Chris Brown, Benny’s, Blacksburg, VA

  Benny’s Blacksburg, Virginia “Personality is a big part of Benny’s success. It’s what makes people proud to bring their friends in and gives them a real connection to our restaurant. It’s not just the size of our 28-inch pies...
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Meet the Maker: Tara Hattan, Andolini’s, OK

Q & A with Tara Hattan, Kitchen Manager Andolini’s Pizzeria, Tulsa, OK How long have you been making pizza? I’ve been making pizza for six years now. Why pizza? I’m a pretty big nerd. Once I realized all of the historic background of pizza ...
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National Pizza Day, February 9th: 10 Ways Pizzerias Will Celebrate

National Pizza Day is this Sunday (Feb. 9)! Pizzeria operators have found creative ways to mark the occasion. We’ve scoured the web and social media to share how pizzerias are celebrating. Here are ten fun marketing and outreach ideas we came acros...
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The Hot Rocks Oven Giveaway is Back for the Third Year in a Row at Pizza Expo

Drummondville, January 13th 2020 – Mark your calendars! The biggest event of the pizza industry, The International Pizza Expo is back and Hot Rocks STONE conveyor ovens will be at booth 1015! For the 3rd year in a row, Hot Rocks is giving away a $35...
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What’s Trending in 2020? Leading culinary minds weigh in

Will the predicted trends translate to pizzerias? January is a time when the food industry leaders make their forecasts on what will be hot in restaurants in 2020.   Let’s breakdown a few 2020 restaurant trends. The National Restaurant Associa...
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Globe Announces New National Accounts Manager

Globe Food Equipment Company (Dayton, Ohio) is pleased to announce Ben Lee has joined Globe as its National Accounts Manager.   Ben will be responsible for managing Globe’s national account strategy and working with local reps and the distributio...
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Conversation: Joe Sheena, PizzaPapalis Detroit, MI

  PizzaPapalis Detroit, Michigan   PizzaPapalis started in 1986 in an area of Detroit known as the Greektown District. The concept started with a road trip to Chicago to watch Michigan play Illinois and the Lions play the Bears on the same ...
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Meet the Maker: Paul Cataldo, Antonio’s Italian Ristorante, IN

Q&A with Paul Cataldo Antonio’s Italian Ristorante — Elkhart, Indiana   How did you get your start with pizza? I started working in my uncle’s pizzeria when I was 15 on the weekends. Why Pizza? We are immigrants. I was born in Ital...
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Conversation: Joe Mialki, Giuseppe’s Steel City Pizza, FL

Giuseppe’s Steel City PizzaPort Orange, Florida My concept is nothing new just something that’s been long forgotten to most of my generation and the generation before me even. For 40 years our goal as a business was to create a place that was so ...
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Meet the Maker: Giovanni Cesarano, King Umberto, NY

King UmbertoElmont, New York How long have you been making pizza? I’ve been making pizzas for 20 years. I started when I was 16 years old. It was a busy holiday weekend and a pizza guy was a no show. My dad threw me on the line and I really never l...
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Pizza & bread artisan Ken Forkish to deliver keynote address at International Pizza Expo

The James Beard Award-winning baker tapped for Wednesday Keynote Address at Pizza Expo The legendary Portland baker and catalyst to the city’s culinary evolution, Ken Forkish’s set to bring his passion for artisan pizza and bread-making to In...
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