During these difficult and uncertain times, we are continually reminded what an important role the Pizza Expo community plays in each of our lives. While the original reason for our coming together was to conduct business, over the years, the transac...

A Pizzeria Survival Guide We’re on day 7 of this incredibly unprecedented event known as COVID-19. Circumstances now will radically change the industry as well as society forever. I imagine a future with social distancing sections of restaurant...

Washington, D.C. – March 20, 2020 – Members of the American Pizza Community (APC), which represents owners and operators of the nation’s largest pizza brands, stand united in their continued effort to bring pizza to families and communities ever...

A look at ways pizza restaurants are responding to COVID-19 Restaurants are already feeling the impact of COVID-19 and from the latest news from the Centers for Disease Control and the World Health Organization. The pizzeria industry has a history of...

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 ...

How I righted a wrong I messed up huge. I over-promoted an event. I didn’t even know that was possible. Our 15th anniversary for Andolini’s Pizzeria was on January 8th of this year. Typically, our anniversary goes off with little to no fanfare. A...

  Meat combination pizzas remain menu mainstays Meat and I have a funny relationship. I once took a butchery course and found it to be incredibly therapeutic. Maybe it was the connection with the animal you’re about to cook, or the focus it ta...

The recipe for increasing guest frequency and earning returning customers  Dan Costello understands regularly returning customers remain the lifeblood of any restaurant business. “If you’re one and done with customers, then it’s not a sustaina...

Steel & Velcro Steel sharpens steel. Being around the best makes you better. Knowing great people helps you become a part of their greatness. If you want to have a restaurant with no competition, I suggest you open a pizzeria in the middle of a d...

San Diego-based Woodstock’s Pizza strikes balance of legendary and relevant status In November 2019, San Diego-based Woodstock’s Pizza became the highest performing independent pizzeria in the U.S., moving up to No. 1 on Pizza Today’s Hot 100 I...