(Above) Brian Weavel, owner of Anna’s Pizza and Pasta, in Winnebago, Illinois, threw a release party for September’s “Take-over Issue” of Pizza Today. He gave samples of dishes he made in our test kitchen. The party even caught the attention of local Rockford, Illinois TV news stations. (Left) Brian and wife Stacy show off the September issue.
November Social Media Poll
When was the last time you remodeled your restaurant?
A: Within the last year: 36%
B: Past 2-3 years: 20%
C: 3-7 years: 13%
D: 7+ years or longer: 31%
Pizzeria Tweets and Status Updates
Brooklyn’s Pizzeria
Like FREE stuff?? So do WE!!! Your local Pizzeria is now offering FREE DELIVERY!!! F-R-E-E Call us up at 509-925-9855, order your favorite picks off our amazing menu and get FREE Delivery, FREE plates, FREE knives and forks, FREE cups, FREE napkins, FREE Parmesan, FREE Red Pepper flakes and FREE SMILES!!! Every thing you need, delivered right to you….for FREE!!
Open 11am-10pm today. 509-925-9855 (*minimum delivery amount of $10 applies)
Why it works: This post is all about the free stuff. What’s even better than free delivery is the fact that Brooklyn’s will deliver plates, cups, forks, etc. — making it a great option not only for catering but also for those small orders when you don’t have access to those items. Study session or garage band practice? No problem.
Warren Pizza Works
PIZZA GIVEAWAY THURSDAY! For every 50 likes this post gets, we’ll give away a 12” cheese pizza to winners randomly picked from those who liked this post. We’ll cap it off at 20 pies.
Why it works: 15 minutes after posting, Warren Pizza Works already had nearly 150 likes. You can’t buy that kind of attention. And a 12-inch pizza doesn’t cost that much to produce and only feeds one or two. They’re sure to add on drinks and an appetizer!
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