The health and safety of each and every member of our community and our staff is of theutmost importance to us. After closely monitoring the risk and impact of COVID-19 on a daily basis, and speaking at length with members of our community, Int’l P...

  A Q&A with Nicholas Franchi, Managing Partner at Upper Crust Pizza in Akron, Ohio   How long you been making pizza? Approximately 11 years. Why pizza? When I was a teenager, I was looking for a job and the first opportunity given to m...

  Mater’s Pizza & Pasta Emporium Gadsden, Alabama   The Mater’s concept was to make a truly Southern pizza — generous, hearty, tasty and filling. A working-class family could have a nutritious meal without over-spending. The name ...

Pizza Expo provides an incredible opportunity to pack years of potential research into three quick days, but if you dive straight into the deep end you might drown in the options. I’ve been attending since 2006 and my strategy has improved immensel...

As we’ve seen for every one of the past 10 years, we are again planning for the largest attendee and exhibitor attendance in the history of the show. More than 600 exhibitors, 1,500 bakers, 9,000 pizzeria operators, their managers and key employees...

International Pizza Expo & International Artisan Bakery Expo March 31-April 2, 2020 – Las Vegas Convention Center If you haven’t already registered for Pizza Expo 2020, now is the time to do so by visiting PizzaExpo.com. This is your only...

Restaurants can do their part to help limit the transmission of viruses Flu season is hitting parts of the U.S. hard this year. And with fears of the coronavirus, people are taking extra precautions this season to stay healthy. Your pizzeria can help...

TROY, Ohio (January 27, 2020) — Hobart, the premium commercial food equipment manufacturer known for designing and building some of the most reliable, must-have equipment, is maintaining tradition this year at the International Pizza Expo. During t...

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...

  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...

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 ...

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...