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 during these difficult times deserve a very long and loud standing ...

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 your app store and we share how to get it. The Pizza Expo Update S...

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 your app store and we share how to get it. The Pizza Expo Update S...

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 mixer giveaway at the International Pizza Expo in La...

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 1 by announcing that Pizza Expo will take part in Las Vegas Food &a...

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 the Restaurant Industry report, w...

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 2022. Pizza professionals from across the country and around t...

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 often found next to squash and zucchini in stores. But, technicall...

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 experience. If ever there were an ideal location to pull off a tr...

“True barbeque in my opinion is smoking meat. It’s an art form and it’s tricky to get just right.” — Brad Rocco, 2014 World Pizza Champion, Smoked Portobello and Pepperoni Pizza Smoking is one of the oldest techniques for changing the flavo...

How to manage the three Ps of 2022 When Lombardi’s opened in New York City in 1905, America began its love affair with pizza. Each generation of pizzeria operator has had challenges unique to their time. Now, roughly five generations later, what ar...

Thin Line It’s a story we’ve seen play out time and again in cities across the country: a fledgling pizzeria sets roots in a neighborhood in need of revitalization and subsequently helps forge a Renaissance. Before you know it the once-neglected ...