M
SUBSCRIBE

Topics:
People & Pizzerias
September 26, 2013

2013 HOT 100 INDEPENDENTS LIST

Topics:  
People & Pizzerias
September 26, 2013

2013 HOT 100 INDEPENDENTS LIST

Each year, we mail out surveys to independent pizzerias across the nation. Using their responses, we compile our Hot 100 list — a ranking of America’s 100 largest independent pizza operations (based on sales). Pizza Today present our 2013 listing of America’s 100 top-performing independent pizzerias.

For more on Pizza Today’s pizza industry lists, visit: Rankings of America’s Top Pizza Companies and Independent Pizzerias.


Click here to download HOT 100 Independents PDF.

PIZ1310_Top100r2

Topics Industry News

Mother’s Day: Moms Love Pizza. UPDATED

Celebrate Mother's Day at your restaurant. Explore 6 ways to show appreciation this mother’s day with marketing and promotion ideas.

Topics Industry News

Donatos Pizza CEO Announces Retirement

Tom Krouse to Retire in October after Twenty-Four Years of Transformation and Growth COLUMBUS, Ohio ­– Donatos Pizza today announced the upcoming retirement in October of its Chief Executive Officer, Tom Krouse. Kevin King, who has served as Presi
Topics Dough Production/Development

Troubleshooting Your Pizza Dough — A Guide to Making Pizza Better

Common pizza dough problems and how to fix them This extensive guide for troubleshooting your pizza dough and pizza crust answers common pizza dough problems to help you make a better pizza. Whether you are a professional pizza maker and pizzaiolo or
Topics People & Pizzerias

Conversation: Thomas McNaughton, Ryan Pollnow, Flour + Water, San Francisco, California

A Quick Q&A with Thomas McNaughton and Ryan Pollnow, co-founders at Flour + Water, San Francisco, California Concept: THOMAS: For Flour + Water Pizzeria, we pulled inspiration from the pizzerias we all grew up frequenting. We wanted to play off t
Topics Dough Production/Development

Knead to Know: Whole Grain Pizzas

Question from a Pizza Today Reader: How do I incorporate more alternative/whole grains and what’s its effect on gluten development? Whole Wheat Wander So, you want to make whole wheat dough? When I first started, whole wheat was terrible. It was de
Topics Operations

Building Blocks: Here’s Your Sign

Food Prep and Kitchen Signage “Sign, sign, everywhere a sign. Blockin’ out the scenery, breakin’ my mind. Do this, don’t do that, can’t you read the sign?” – Five Man Electrical Band It is hard enough for things to b
Topics Operations

Mike’s Monthly Tip: ROI Bottlenecks

What is your restaurant’s limitation today? What is your bottleneck? Give a knee-jerk answer to this question: What is your restaurant’s limitation today? What is your bottleneck? If that one thing were fixed, you would earn more total pr
Topics Industry News

Commentary: Behind the Bar

Editor in Chief Jeremy White’s Commentary on May 2024 Bar Issue While I understand there are sometimes limitations (a slice shop that survives off lunchtime foot traffic in an area that clears out after 5 p.m., for example), I’m a believer th
icon-angle icon-bars icon-times
Loading...