Be sure to swing to check out all of the highlights from Pizza Expo 2014.
Inbox: What a show!
On behalf of everyone here at Farrelli’s Pizza, I wanted to take a second to extend a heartfelt thank you to the Pizza Today Expo team for making this year’s show the best one yet, especially for our crew! We had such an amazing year and you folks did a fantastic job of providing that experience for our team. We already can’t wait for next year’s show!
Most Sincerely,
Clayton Krueger
Director of Marketing, Communications & Beer
Farrelli’s Wood Fire Pizza
Tacoma, Washington
Thank YOU, Clayton. Farrelli’s had what was without question the most fun group at the show. We loved the enthusiasm and energy Farrelli’s Pizza brought to Expo. People like you are what keep the show going strong!
May Poll Questions
What’s the price of your large 1-topping pizza?
$5 or less — 3%
$6 – $10 — 14%
$11-$15 — 56%
$16-$20 — 23%
$21+ — 4%
Social: Pizzeria tweets and status feeds
PIZZA e BIRRA @PIZZAeBIRRA
Make your Thursday feel like weekend, grab 1 flavored beer to get 1 for free only at Pizza e Birra’s HAPPY HOUR today!
Why it works: As many folks wind down their work week, they’re probably already making plans for Friday night. Pizza e Birra encouraged them to think about dining out a day earlier with a BOGO drink special that also highlighted the company’s happy hour. Since many people enjoy an appetizer — or better yet, an entrée — with their drink, the check total is sure to be greater than the price of that free beer. Great job!
Pizzeria Aroma
Bland FOOTLONG Sub with processed meats, bagged veggies, and chemically enhanced bread with chips and soda for 8 $.. or Eggplant Parmigiana over imported pasta with housemade marinara, Turano Bakery GARLIC BREAD & a 7-Ingredient SIDE SALAD for 7.29?? It is an easy choice even for Jared.
Why it works: Pizzeria Aroma offered a description of its delicious combo offering, using
important buzzwords like “imported” and “housemade.” That sets them apart from their competition and makes the mouth water. This post also highlighted the value over another “bland” offering from another restaurant. The sharp contrasts make this post effective.
The robots aren’t coming. They’re already here. A look into the dining room at East Coast Pizza in Pueblo, Colorado, might seem like a scene pulled directly from The Jetsons, the futuristic 1980s’ era cartoon imagining a world of flying cars an
How to win with outdoor dining As Aldo Zaninotto plotted the 2020 opening of Testaccio, his Ancient Roman-inspired concept in Chicago’s Logan Square neighborhood, he knew outdoor dining would be an important part of his business operations. The sea
Summertime Pizza Sizzle know how easy it is to get stuck making the same pizzas over and over again. Maybe your customers love all of the options on your menu or maybe you’re just too tired to try to think up new ones. Whatever the reason, there is
Explore appetizers that won’t clog your makeline You don’t have to create extravagant appetizers to wow your customers. There are so many options when it comes to appetizers that are delicious, craveable and do not require a lot of prep to pull o
It’s the heat of summer. Does your menu offer items to beat the heat? A seasonal salad can hit that mark while also taking advantage of the abundance of summer veggies. Before we talk salads, let’s dive into sizing options. What fits your menu?
Search engine optimization, text messaging and social media can help pizzeria owners reach customers People are staring at their screens, and viewing everything from friendly texts to pandemic puppy posts to dinner suggestions. Advertisers that want
Do you remember when Neapolitan pizza hit the mainstream? It was about 15 years ago — and the food world was in a tizzy. The romance of blazing hot ovens married perfectly with the upscale presentation of the elegant, blistery pizzas they produced.
What’s happening with Neapolitan Pizza? Our Man on the Street columnist offers up a hot take on Neapolitan pizza. Scott Wiener is not condemning the style, but I suspect some of my friends who operate Neapolitan-focused pizzerias are going to t
Loyalty Pays Loyalty programs are nothing new, but they’re reaching critical mass. This growth is a direct result of tech advancements in cloud-based POS systems. The boom, coupled with every customer’s easy access to a smartphone, has tu