MEMPHIS, Tenn. (May 9, 2024) – Domino’s^®, the largest pizza company in the world, together with its franchisees, announced the largest corporate or private financial commitment to a children’s hospital, Wednesday: a pledge to bring its fundraising total to $300 million by 2034 to benefit the lifesaving mission of St. Jude Children’s Research Hospital^®. 

This record announcement was delivered by Domino’s CEO Russell Weiner to over 9,000 Domino’s franchisees and their team members during the company’s 2024 Worldwide Rally in Las Vegas. This commitment will help ensure families never receive a bill from St. Jude for treatment, travel, housing or food – so they can focus on helping their child live.   

“Our new Hungry for More growth strategy means more stores and more sales, providing even more opportunities for customers to donate to St. Jude,” said Russell Weiner, chief executive officer of Domino’s. “Since 2004 we’ve made it possible for millions of customers to simply donate a dollar or two, or round up their change, to help the children of St. Jude and their families, for which I am so grateful. Over the past twenty years those dollars and pennies have totaled over $126 million and by 2034 we believe we can get to $300 million raised by our customers for St. Jude.” 

St. Jude founder Danny Thomas famously said, “I’d rather have a million people give me a dollar than one give me a million. Then you’ve got a million people involved.” Domino’s embraces this concept in its fundraising, by participating in the annual St. Jude Thanks and Giving^® campaign, where customers can add a small donation to their order. Domino’s also supports St. Jude year-round by providing customers the ability to round up their change to advance ongoing work by St. Jude to accelerate research and treatment of childhood cancer and other life-threatening diseases. 

“We are incredibly grateful for this momentous and historic $300 million pledge from our compassionate and purpose-driven friends at Domino’s,” said Richard C. Shadyac Jr., President and CEO of ALSAC, the fundraising and awareness organization for St. Jude Children’s Research Hospital. “This record-setting commitment is yet another step in the longstanding partnership from Domino’s that supports us in so many ways — all which help advance treatments and research by St. Jude to raise survival rates for children around the world with cancer and other life-threatening diseases. By giving customers the opportunity to donate at checkout, Domino’s enables them to live charitably – to make small acts for good that, collectively, will make a difference for families all across the globe.”  

This commitment comes on the heels of the Sept. 27, 2023 opening of The Domino’s Village, a multi-million dollar, six-story, 307,000 square foot housing facility for patients and their families with 140 furnished apartments and communal recreation spaces. The facility was funded by Domino’s as part of a 10-year, $100 million commitment to St. Jude announced in 2020. In addition, Domino’s continues to have a prominent presence on the St. Jude campus with the Assessment and Triage Clinic Delivered by Domino’s and the Domino’s Event Center. 

About St. Jude Children’s Research Hospital®

St. Jude Children’s Research Hospital is leading the way the world understands, treats and defeats childhood cancer and other life-threatening diseases. Its purpose is clear: Finding cures. Saving children.® It is the only National Cancer Institute-designated Comprehensive Cancer Center devoted solely to children. When St. Jude opened in 1962, childhood cancer was largely considered incurable. Since then, St. Jude has helped push the overall survival rate from 20% to more than 80%, and it won’t stop until no child dies from cancer. St. Jude shares the breakthroughs it makes to help doctors and researchers at local hospitals and cancer centers around the world improve the quality of treatment and care for even more children. Because of generous donors, families never receive a bill from St. Jude for treatment, travel, housing or food, so they can focus on helping their child live. Visit St. Jude Inspire to discover powerful St. Jude stories of hope, strength, love and kindness. Support the St. Jude mission by donating at stjude.org, liking St. Jude on Facebook, following St. Jude on X, Instagram, LinkedIn and TikTok, and subscribing to its YouTube channel. 

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This post was updated May 7, 2024 to reflect current year’s Mother’s Day information.

Ways to Show Appreciation this Mother’s Day at your Restaurant

Invite moms to spend Mother’s Day on Sunday, May 12th at your pizzeria. Moms love pizza and family. Pizza is the perfect shared food to celebrate the occasion.

Mother’s Day at Restaurants: The Stats

Plan accordingly. To help, National Restaurant Association survey is filled with Mother’s Day dining habits. Many moms want to let restaurants do the cooking on their special day, according to the National Restaurant Association survey. finds 43% of consumers plan to use restaurants to celebrate, with 34% saying they’ll dine out and another 12% expecting to order takeout on Mother’s Day.

How will you commemorate the day? NRA asked what consumers are looking for. Here’s how they responded:

• 56% want to pamper the mother-figures in their lives, or even themselves.
• 48% would like to create a special experience with family and/or friends.
• 39% would like to avoid cooking or cleanup at home.
• 28% say convenience is a factor.

What about takeout or delivery? NRA found options that would make them more likely to choose one
restaurant over a similar restaurant:

• 47% say they’d select a restaurant offering a Mother’s Day discount.
• 45% would choose a restaurant offering multi-course meal bundles (appetizer, entrée and dessert).
• 42% would choose a restaurant offering free add-ins for Mom, like special cocktails, desserts, flowers, chocolates, or a small gift.
• 36% would select a restaurant offering free or discounted delivery.

Which daypart should you focus on?

NRA’s survey discovered 52% will choose dinner, while 43% plan for lunch. Brunch is also popular, with 28% and 13% plan to go out for breakfast.

Explore more of the survey findings.

6 Ways to Show Appreciation this Mother’s Day

Now, let’s look at a few marketing and promotion ideas you can show Appreciation this Mother’s Day at your pizzeria.

• Showcase the moms that work at your restaurant on social and on digital boards, if available.
• Offer a discount or free meal to moms when group of four dine in.
• Create a Mother’s Day Family bundle with apps, pizza, desserts and drinks.
• Do a callout on social for people to tag their moms and nominate them to receive ______ (i.e. pizza bundle, free pizzas, special gift.) Draw winner(s) on Mother’s Day.
• Create a “mom”-inspired Pizza of the Day. Blast it on social.
• Do a gift card trade with another business and run giveaways on Mother’s Day. Don’t forget to promote beforehand by doing shared posts with the partnering business.

Mother’s Day Hashtags

Try adding some hashtags to your Mother’s Day promotions and posts. Don’t forget to create your own hashtags to honor moms like #momlove____pizzeria. Here are a few popular Mother’s Day hashtags:

#happymothersday #mothersday2024 #thanksmom #mymomisthebest #bestmomever #momoftheyear

Don’t forget to share your Mother’s Day celebrations with us on social @PizzaToday

The post Mother’s Day: Moms Love Pizza. UPDATED appeared first on Pizza Today.

A Family Affair: Honoring Tradition & Building on Success

• Company has doubled in size.
• Franchise system has grown from 10 partners to 45 partners.
• Chain named one of five innovative restaurant brands recognized by Nation’s Restaurant News with a 2023 CREATORS Award.
• Average unit sales 60% higher than pizza industry average.
• Franchise satisfaction rating 13 points higher than franchise benchmark.

A Familiar Face Takes the Helm

Building on a Solid Family Foundation for Continued Growth

About Donatos Pizza

The post Donatos Pizza CEO Announces Retirement appeared first on Pizza Today.

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 that, for the most part, the best pizzeria experiences come with a bar element. There’s something about pizza and beer, or Italian food and wine, that is difficult to beat.

Having said that, running a bar component is hard. Even if the product sells itself. Staffing, training, inventory that seems to easily disappear, the worry of an employee serving an underage patron … there’s a lot to it.

Jeremy White, Editor in Chief, Pizza Today Magazine

In this issue of Pizza Today, we touch upon training your staff to operate a bar within your pizza shop. We talk cocktails. We talk bar equipment. It’s a good start if you’re thinking of adding a bar to your pizzeria.

After you read those articles, be sure to catch up on what you missed if you weren’t able to attend the 40th Anniversary of Pizza Expo this spring. We had the Las Vegas Convention Center buzzing!

Speaking of spring, we’ve been springing into action pretty heavily on PizzaToday.com with lots of new content that you won’t find here in the print edition. Be sure to bookmark PizzaToday.com and visit regularly and often to stay up to date on the latest.

And now that we’ve mentioned the latest, have you heard of PizzaCon yet? It’s a one-day exclusive and experiential event we’re hosting in Philadelphia on November 7th at The Fillmore. Naturally, it is designed for pizzeria owners that are serious about growing their businesses. With curated programming and educational activations, it’s going to be nothing like your typical “tradeshow.” Visit PizzaCon.com to learn more. Excited to see you there!

Best,

Jeremy White
Editor In Chief
jwhite@pizzatoday.com

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PizzaCon debuts November 7, 2024, at The Fillmore Philadelphia

If you are looking to take your pizzeria to the next level, then PizzaCon is the place for you. Make plans now to experience a full day of motivational activations, demonstrations and education. PizzaCon is a new, exclusive way for pizzeria operators and suppliers to interact. Sponsors will have an opportunity to showcase their products and services through an immersive, curated experience.

PizzaCon will make its debut on November 7, 2024, at The Fillmore Philadelphia. Join us in a new unique intimate setting that will allow owners and operators the opportunity to connect in a unique way with leading manufacturers and suppliers. 

This isn’t your typical B2B event, and it must be on your 2024 calendar! Here are three reasons why you need to be at PizzaCon.

Discover the latest and greatest products and services that industry suppliers have to offer in an intimate and high impact setting conducive to business networking.

Experience a full day of curated programming including activations developed to inspire and educate.

Reconnect with other pizzeria operators and peers in your own backyard to share challenges and solutions.

Please join us in this new, unique setting that will allow pizzeria owners and operators the opportunity to connect in a unique way with leading industry manufacturers and suppliers. This new model will allow you to “see, shop, network, and eat” in a more personal setting. Brands represented at PizzaCon are putting their best products and services on display and working to bring you a novel, intimate and exclusive experience – be sure you’re there to experience it firsthand! Registration will open in June 2024.

As always, our commitment to you is to over deliver and offer pizzeria owners and operators solutions and opportunities to position your restaurant for future success.

It’s all pizza and it’s all for YOU!

Bill Oakley
Group Show Director

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The James Beard Foundation® has announced its 2024 Lifetime Achievement, Humanitarian of the Year, and Leadership Awards honorees, and Restaurant and Chef Awards nominees in advance of the James Beard Awards® ceremonies presented by Capital One. Mark your calendar for June 8-10 to cheer on fellow pizza pros who are honorees and finalists. According to an April release, the 33rd annual James Beard Restaurant and Chef Awards in Chicago will be livestreamed Monday, June 10 on Eater.com. The specific 2024 Awards ceremonies will be on the following dates:

• Saturday, June 8, 2024: Media Awards at Columbia College Chicago Student Center
• Sunday, June 9, 2024: Leadership Awards at The Dalcy
• Monday, June 10, 2024: Restaurant and Chef Awards at Lyric Opera of Chicago

Pizzerias are being recognized in several James Beard Award categories. The James Beard Awards are among the nation’s most prestigious honors recognizing leaders in the culinary and food media industries, and those in the broader food systems. Let’s take a look at who in the pizza industry are being showcased by the James Beard Foundation.

Muhammad Abdul-Hadi, Down North Pizza, Philadelphia, PA Photo by Amurri Lauren

Muhammad Abdul-Hadi, Down North Pizza, Philadelphia, PA, — Leadership Awards – Industry Culture and Practices, James Beard Awards

Muhammad Abdul-Hadi, Founder/Owner, Down North Pizza and Down North Foundation, Philadelphia, PA, will receive the Leadership Award for Industry Culture and Practices, which recognizes leaders who have made a significant impact and are acknowledged and recognized as setting industry standards, with a commitment to transforming the industry into one that is sustainable and equitable. These leaders have put in place systems and policies that prioritize the physical and mental health of employees and themselves and have proven to make for a sound financial model for staff and owners alike that foster longevity in the restaurant industry. They are modeling how to make independent restaurants more equitable both within and beyond one’s own businesses.. Abdul-Hadi will be celebrated at an invite-only ceremony in Chicago on Sunday, June 9 and recognized on stage at the Restaurant and Chef Awards ceremony on Monday, June 10 at the Lyric Opera of Chicago.

Abdul-Hadi is the founder of Down North Pizza, a mission-driven restaurant that exclusively hires previously incarcerated employees, the release details. As an entrepreneur in property management, retail, and real estate development, Abdul-Hadi focuses on creating business models that offer both employment and housing to formerly incarcerated individuals. In 2015, Abdul-Hadi bought property in the Strawberry Mansion neighborhood—a predominantly Black and historically underserved area of Philadelphia marked by high recidivism rates. Abdul-Hadi’s aim was to use the property to offer subsidized housing to individuals negatively impacted by the criminal justice system but has expanded the building’s use with the opening of Down North Pizza. Abdul-Hadi’s philosophy of meeting people where they are—recognizing and valuing their experiences and skills often overlooked in traditional hiring practices—has not only contributed to the success of Down North Pizza but has also set a precedent for future enterprises that seek to combine profit with purpose.

Down North Pizza has been featured in Destinations in Pizza Today Magazine.

Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR Photo Courtesy of Lovely’s Fifty Fifty

Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR — Outstanding Chef, James Beard Awards Finalist

Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR, is a finalist for Outstanding Chef. The award recognizes a chef who sets high culinary standards and has served as a positive example for other food professionals, while contributing positively to their broader community.

Minnick’s approach to pizza, a farm-to-table menu and mastery of unconventional ingredients has earned her coveted culinary esteem and an entire episode of the Netflix’s hit Chef’s Table. You can listen to her on The Hot Slice Podcast with Pizza Today as she shares an operational shift, details of her sourdough and her ingredient philosophy.

Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD — Best Chef: Mid-Atlantic, James Beard Awards Finalist

Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD Photo Courtesy of Inferno Pizzeria Napoletana

Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD is a finalist for the award for Best Chef: Mid-Atlantic. Conte is the chef-owner of the 44-seat pizzeria that strays from strict Neapolitan pizza guidelines to serve a canotto style, “translates in Italian to ‘dinghy’ or ‘inflatable raft’ – alluding to the airy outer ring serving as crust”, Inferno’s site states.

You can read a quick Conversation with Tony Conte in Pizza Today.

Others Recognized as James Beard Awards Semi-finalists

In addition to those who advanced to the finals, congratulations also goes out to pizzerias and pizza professionals who made the Semi-final round for the James Beard Awards. They are:

Outstanding Wine and Other Beverages Program

Bufalina, Austin, TX

Best Chef by Region

California

Michael Procaccini and Stefano Procaccini, La Parolaccia, Long Beach, CA

Great Lakes

Salvador Fernandez, Bridges Craft Pizza & Wine Bar, Greencastle, IN

New York State

Scarr Pimentel, Scarr’s Pizza, New York, NY

For more information about the James Beard Awards, visit jamesbeard.org/awards.

>> Explore more pizzerias who are being recognized nationally and internationally in Pizza Today’s Guide to the 2024 Best Pizza Lists. <<

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See who won world’s best pizza in Pan, Non-Traditional, Traditional, Neapolitan, Cheese Slice Pizza and Partner Competitions at Pizza Expo

Pizza makers from pizzerias around the world went head-to-head to find out who makes the best pizza in the world at the International Pizza Challenge (IPC) at Pizza Expo in Las Vegas, March 19-21, 2024.

This year’s Challenge included five professional pizza-making divisions and three partner competitions. Traditional Pizza, Non-Traditional Pizza, Neapolitan/STG Pizza, Pan Pizza divisions returned with addition of this year’s newest division, World’s Best Cheese Slice. The Top 5 competitors in the preliminary round faced on the finals for each division. Division winners faced off in the World Champion Pizza Maker of the Year competition. That winner competed in an invite-only Best of the Best competition with previous Pizza Maker of the Year winners.

Partner competitions included Ooni Pizza Throwdown, hosted by Ooni; Plant-Based Competition, hosted by Daiya; and California-Style Competition, hosted by the California Milk Advisory Board.

In all, International Pizza Challenged welcomed 439 unique pizza competitors with a total of about 500 competition spots including the finals and exhibition competition, according to IPC coordinator Jeremy Galvin.

Each competitor baked their signature pizza on the spot at Pizza Expo and presented to a renowned panel of accredited chefs. The preliminary and final competitions had four blind judges, “judging the pizzas completely blind to whom the competitor is,” Galvin says. “This is so the focus is on the food, not who made it, where they are from or what brands they use.”

Note: There is a score next to each winner’s name. “The score next to their name is based on four judge scores,” Galvin says. “We take the highest and lowest scores, average them together then we average that score with the other two scores for a final average score.”

World Champion Pizza Maker of the Year

Tony Cerimele, (161.49) New Columbus Pizza Co., Pittston, Pennsylvania

Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania, is the 2024 World Champion Pizza Maker of the Year at the International Pizza Challenge during Pizza Expo (March 19-21) in Las Vegas

Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania, is the 2024 World Champion Pizza Maker of the Year. After capturing the first-place finish in the Pan Division Finals, Tony went up against winners of the other division’s final — Cheese Slice, Traditional, Non-Traditional, and Neapolitan. During the competition pizza makers were required to use a secret ingredient, Galbani thin sliced fresh mozzarella, when making their pizza that was publicly judged at the competition by a panel of renowned chefs. Find more about World Champion Pizza Maker of the Year competition and read a Q&A with Tony on his winning pizzas.

Best of the Best Pizza Winner

Joe Carlucci, (169.41) Valentina’s Pizzeria & Wine Bar, Madison, Alabama

Joe Carlucci, Valentina’s Pizzeria & Wine Bar, Madison, Alabama, won Best of the Best at International Pizza Challenge 2024

Joe Carlucci, owner of Valentina’s Pizzeria & Wine Bar, Madison, Alabama, captured 2024 Best of the Best title. Carlucci went head-to-head again fellow Pizza Maker of the Year winners in the Best of the Best competition that included three surprise ingredients: pork belly, red onion and pineapple. Carlucci’s win made history as he is the only pizza maker to win pizza titles consecutively three years in a row with his previous 2022 Best Traditional Pizza in the World, 2023 Best Non-Traditional Pizza in the World, and 2023 Pizza Maker of the Year.

Traditional Pizza Division

In the Traditional Pizza Division, Competitors provide the dough, cheese/cheese blend and spices. They must use a red sauce. No more than two (2) of the following toppings may be added: Pepperoni, Sausage, Bacon, Ham, Mushrooms, Peppers, Tomatoes, Onions, and Olives.

Traditional Division Finals Winners

Sergio Balderas, Truly Pizza, Dana Point, California, wins the Traditional Pizza Division at International Pizza Challenge 2024.

1st Place — Sergio Balderas, (43.62) Truly Pizza, Dana Point, California

2nd Place — Anthony Berghela (43.22) Romo’s Pizza, Glenmont, New York

3rd Place — Matt Hutchinson (41.06) Pizaro’s Pizza Napoletana, Houston, Texas

See Traditional Pizza Regional Winners below.

Non-Traditional Pizza Division

The Non-Traditional Pizza Division is an anything goes competition. There are no restrictions on dough, sauce, toppings, or styles.

Non-Traditional Pizza Division Finals Winners

Alex White, Yukon Pizza, Las Vegas, Nevada, wins the Non-Traditional Pizza Division at International Pizza Challenge 2024.

1st Place — Alex White, Yukon Pizza, (52.52) Las Vegas, Nevada

2nd Place — Michael Vakneen (52.19) Pop Up Pizza, LLC, Las Vegas, Nevada

3rd Place — Mckenzie Sanvido, (52.05) Untamed Wine Estates, Johnson City, Texas

See Non-Traditional Pizza Regional Winners below.

Neapolitan Pizza Division

Neapolitan competitors follow strict rules. The products that provide the base for “Pizza Napoletana” include wheat-flour type “00” with the addition of flour type “0” (no meat tenderizer or other dough enhancers will be allowed), natural yeast, water, peeled San Marzano DOP tomatoes and/or fresh cherry tomatoes, marine salt, and extra-virgin olive oil. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine and must weigh between 250-280g and be no more than 3 mm (1/8 in) thick. The pizza must be baked for 45-90 seconds in a 485o C (905o F) pizza oven. There are three official variants: Marinara, Margherita Extra and Margherita.

Neapolitan Pizza Division Winners

Vincenzo Santoro, Song e Napule, New York, New York, wins the Neapolitan Pizza Division at International Pizza Challenge 2024.

1st Place — Vincenzo Santoro, (46.42) Song e Napule, New York, New York

2nd Place — Cesare Di Iorio, (44.94) Sogno Toscano Inc., Sarasota, Florida

3rd Place — Luca De Marinis, (43.73) Monserate Winery, Fallbrook, California

Pan Pizza Division

Styles that fall into this category include, but are not limited to, the following: Roman, Chicago, Detroit, Grandma, Ohio Valley, Old Forge and Sicilian. There are no restrictions on dough, sauce, or toppings, except that the pizzas must conform to a pan style.

Pan Pizza Division Winners

Tony Cerimele, (54.51) New Columbus Pizza Co., Nesquehoning, Pennsylvania, won the Pan Pizza Division at the International Pizza Challenge 2024.

1st Place — Tony Cerimele, (54.51) New Columbus Pizza Co., Nesquehoning, Pennsylvania

2nd Place — Charlie Webb, (50.59) Hudson & Packard, Poughkeepsie, New York

3rd Place — Roy Bass, (49.70) Those Guys Pies, Las Vegas, Nevada

Charlie Webb, Hudson & Packard, Poughkeepsie, New York, won the Shawn Randazzo Memorial Award with the top scoring Detroit style pizza.

World’s Best Cheese Slice Division 

In IPC’s newest division, competitors provide the dough, traditional red tomato sauce (only), cheese/cheese blend and spices. NO par-baking. Once the pizza enters the oven ONLY a drizzle of extra-virgin olive oil (infused or not), grated cheese & dry spices after baking are acceptable; NO other drizzles, toppings, cheeses, or work on the pizza is allowed once the pizza enters the oven. This division is open to all crust styles.

World’s Best Cheese Slice Division Winners

Andy Huynh, Cowabunga+, Hamilton, Ontario, Canada, wins the World’s Best Cheese Slice Division at International Pizza Challenge 2024.

1st Place — Andy Huynh, (41.14) Cowabunga+, Hamilton, Ontario, Canada

2nd Place — Lorenzo Hernandez (41.12) The Slice & Pint, El Segundo, California

3rd Place — Vicky Ixcot, (38.74) Andy’s Pizza, Alexandria, Virginia

Regional Winners Recognized in the Traditional and Non-Traditional Divisions

During the preliminaries of the Traditional and Non-Traditional Divisions, highest scoring competitors for each regional are recognized. The first-place winner also won a cash prize. The regions include Southwest, Southeast, Midwest, Northwest, Northeast and International.

Traditional Pizza Division Regional Winners

Southwest Region

1st Place — Sergio Balderas, (45.53) Truly Pizza, Dana Point, California

2nd Place — Matt Hutchinson, (42.91) Pizaro’s Pizza Napoletana, Houston, Texas

3rd Place — Alastair Hannmann, (42.05) Pizza Buddha, Kapaa, Hawaii

Southeast Region

1st Place — Andy Brown, (42.02) Andy’s Pizza, Alexandria, Virginia

2nd Place — Dustin Finnegan, (40.29) The Nona Slice House, Safety Harbor, Florida

3rd Place — Teo Tomasi, (40.23) Marabella Old World Pizza, Inc., Greenville, North Carolina

Midwest Region

1st Place — Carmela Cataldo, (41.46) Antonio’s Italian Ristorante, Elkhart, Indiana

2nd Place — Ali Afshar, (39.70) Oleys Pepperoni Cannoli, Green Bay, Wisconsin

3rd Place — Nino Del Greco, (39.54) Pizza del Nino, Sterling Heights, Michigan

Northwest Region

1st Place — Bill Crawford, (40.25) Righteous Slice, Rexburg, Idaho

2nd Place — Josh Hillman, (39.33) Sourdough Willy’s Pizzeria, Kingston, Washington

3rd Place — Drew Balstad, (38.75) Rhombus Guys, Grand Forks, North Dakota

Northeast Region

1st Place — Anthony Berghela, (44.81) Romo’s Pizza, Glenmont, New York

2nd Place — Michael Testa, (41.54) Jersey Pizza Boys, Avenel, New Jersey

3rd Place — Perry Bogacz, (40.37) Caliente Pizza & Draft House, Allison Park, Pennsylvania

International Region

1st Place — Gianluca Piersanti, (44.07) Tommy SRLS, Velletri, Italy

2nd Place — Alessio Cataldo, (43.32) Taste Italy, St. Leonard, Quebec, Canada

3rd Place — Fiodar Huminski, (42.43) Pizzéria No. 900, Montréal, Quebec, Canada

Non-Traditional Pizza Division Regional Winners

Southwest Region

1st Place — Michael Vakneen, (55.05) Pop Up Pizza, LLC, Las Vegas, Nevada

2nd Place — Alex White, (54.88) Yukon Pizza, (52.52) Las Vegas, Nevada

3rd Place — Mckenzie Sanvido, (53.37) Untamed Wine Estates, Johnson City, Texas

Southeast Region

1st Place — Camryn Suggs, (53.04) Valentina’s Pizzeria & Wine Bar, Madison, Alabama

2nd Place — Alejandro Burgaleta, (52.98) The Pizza Point Miami, LLC, Miami, Florida

3rd Place — Joey Streeter, (51.85) The Nona Slice House, Safety Harbor, Florida

Midwest Region

1st Place — Deserai Satullo, (54.39) Sauced Pizza and Catering, Fairview, Ohio

2nd Place — Paul Cataldo, (47.92) Antonio’s Italian Ristorante, Elkhart, Indiana

3rd Place — Brian Hall, (47.15) Crafters Pizza and Drafthouse, Carmel, Indiana

Northwest Region

1st Place — Anthony Gilbert, (51.54) Melt Pizza Company, Stillwater, Minnesota

2nd Place — Sean Dempsey, (48.17) Dempseys Brewery, Watertown, South Dakota

3rd Place — Niles Peacock, (44.17) Niles Peacock Kitchen & Bar, Edmonds, Washington

Northeast Region

1st Place — Andrew Scudera, (53.81) Goodfellas, Staten Island, New York

2nd Place — Tracy Dykeman, (51.50) Slice on Broadway, Pittsburgh, Pennsylvania

3rd Place — Eric Von Hansen, (51.24) Caliente Pizza & Draft House, Monroeville, Pennsylvania

International Region

1st Place — Heitor Benatti, (52.97) Forneria Benatti, Caxias Do, Brazil

2nd Place — Bruce Madadi, (51.16) Maipai, Hamilton, Ontario, Canada

3rd Place — Aleksandar Aleksic, (50.59) Japes, London, England, UK

Partner Competitions include Ooni Pizza Throwdown, California Milk Advisory Board California-Style Competition and Daiya Plant-based Competition

Ooni Pizza Throwdown

Hosted by Ooni

The Ooni Pizza Throwdown had two divisions, Traditional and Pan. Each competition will be limited to 15 entrants in each category. Entrants may only compete in one category. Pizzas will be made in an entrant’s choice of Ooni oven – either Ooni Koda 16 (Natural Gas) or Ooni Volt 12 (Electric.) Traditional pizzas can be any style cooked directly on the stone. Pan can be any style cooked in a pan or sheet.

Ooni Pan Final Winners

1st Place — Eidref Laxa, (51.83) What’s Good Dough, San Jose, California

2nd Place — Ryan Ososky, (51.70) Dtown Pizzeria, Los Angeles, California

3rd Place — Srdjan Jelcic, (51.35) Japes, London, England, UK

Ooni Traditional Final Winners

1st Place — Ryan Thompson, (42.56) Pogonip Pizza, San Jose, California

2nd Place — Jeff Taylor, (42.19) Staglio Pizza, Westminster, Maryland

3rd Place — Matt Hickey 41.81 Caliente Pizza & Draft House, Pittsburgh, Pennsylvania

Plant-Based Competition

Hosted by Daiya

A Plant-Based Competition featuring Daiya Foods Dairy-Free Cheeses! The crust/dough/batter must be fresh or parbaked. In addition, the dough, and all toppings must be plant based. Each competitor’s goal will be to showcase Daiya Foods deliciously dairy-free cheeses and blends, including, but not limited to the following: Daiya Dairy-Free Mozzarella Style Cheese, Daiya Dairy-free Shredded Italian Blend Cheese, Daiya Dairy Free Shredded Cheddar Cheese and Daiya Dairy-free Cream Cheese.

Plant-Based Competition WInners

1st Place — Leonardo Zoppetti, (41.01) Instituto Conpizza, São Paulo, Brazil

2nd Place — Ali Afshar, (39.23) Oleys Pepperoni Cannoli, Green Bay, Wisconsin

3rd Place — Soyeon Chewning, (38.42) Eldora Restaurant, Apo AP, South Korea

California-Style Competition

Hosted by the California Milk Advisory Board

The competition had two (2) divisions, Amateur/Student and Professional divisions, with a maximum of 15 competitors in each division for a total of 30 competitors from across Southeast Asia and Mexico. The Amateur/Student division will consist of culinary students from accredited schools and/or institutions and the professional division will be made up of professional restaurant and pizzeria chefs. Chefs will be able to choose from a selection of more than 250 varieties and styles of award-winning California cheeses to create the most innovative, interesting, and inspiring California-Style pizzas! Each competitor’s goal will be to feature California-Style ingredients and toppings that showcase the best of what the Golden State has to offer, along with a special focus on Real California Cheeses.

California-Style Competition WInners

1st Place — Chef Apisit Jitprasong (54.29)

2nd Place — Chef Shi (Kevin) Zhao (48.59)

3rd Place — Paramet Saisutthi (47.46)

We’ll continue our coverage of competitions at Pizza Expo 2024 in our Pizza Expo News Hub, including more conversations with winners and details on winning pizzas.

The post Official International Pizza Challenge 2024 Best Pizza Winners are… appeared first on Pizza Today.

Slice House to Leverage All New Marketing Technology Stack to Support Explosive Growth

SAN FRANCISCO (April 25, 2024) – Slice House by Tony Gemignani, the highly successful fast-casual pizza franchise by world renowned pizzaiolo Tony Gemignani, officially introduced its national franchise program in July 2022 and quickly saw rapid growth, signing 124 multi-unit deals across the San Francisco Bay Area, Southern California, Texas, Utah, Colorado, and Tennessee. As the brand continues to grow, with an anticipated 75 more units to be signed into development by the end of 2024, Slice House is simultaneously building a best-in-class martech stack.

Below is an overview of the cutting-edge technology and digital initiatives that are being rolled out across the Slice House brand in the coming months:

• Updated Brand Identity | To meet the needs of the digital-first world, the Slice House logo has been modernized to support readability, scalability, and overall impact, without compromising brand recognition. The iconic pizza slicer, while still integral to the logo, has been simplified and the font has a more contemporary look and feel with a brighter, tomato red hue.
• New Website | In partnership with BRINK, a digital agency renowned for integrating strategy, data-driven experiences and enterprise technology for brands that put customers at the center of their world, the brand will roll out an all-new websitethat will significantly improve the overall user experience in addition to providing an interface for online ordering and a new Slice House rewards program.
• Digital Marketing | Paytronix, the cloud-based digital guest engagement platform, will allow Slice House to optimize its digital experience. Through its new guest engagement program, Slice will develop a brand new online ordering platform which will be complimented by a user-friendly mobile app, best-in-class customer loyalty program, and highly personalized email marketing campaigns.
• Review Management | SOCi, the CoMarketing Cloud for multi-location enterprises, will streamline digital marketing efforts for the brand to increase online visibility as it continues to scale. In addition to managing local landing pages, this platform will allow Slice House to manage its presence across online listings and review channels, from Google to Yelp, for each location to efficiently update business information and quickly respond to reviews by utilizing generative AI.

Named #1 Emerging Brand in Pizza Marketplace’s Top 100 Movers & Shakers 2023, Slice House has since built upon its nationwide program to offer franchisees even greater support and value, including a partnership with global leader in real estate services JLL, and welcoming David Denton as Fractional Chief Technology Officer along with Chief Marketing Officer Renae Scott, who joined in November 2023.

“We are thrilled to be working with best-in-class restaurant marketing and technology partners to support our brand partners as we continue the brand’s growth trajectory,” states Renae Scott, Chief Marketing Officer of Slice House.

Slice House is actively seeking qualified brand partners to develop new territories across the country.  For more information on franchise opportunities, please visit slicehousefranchise.com.

ABOUT SLICE HOUSE BY TONY GEMIGNANI

Slice House by Tony Gemignani, founded by the globally acclaimed 13-time world pizza champion, offers an unparalleled pizza experience, blending artisan craftsmanship with fast-casual dining. Originating from San Francisco’s iconic North Beach neighborhood, Slice House has expanded with over 124 units open or under development, providing a diverse menu from signature New York to California style pizzas, including health-conscious options, complemented by a hand-picked selection of local craft brews and natural wines. Recognized as the #1 Emerging Brand in Pizza Marketplace’s Top 100 Movers & Shakers, Slice House’s nationwide franchise program extends Tony’s legendary expertise and authentic original recipes to entrepreneurs, embodying a legacy of excellence with a versatile business model suited for a range of dining and delivery services.

The post Slice House by Tony Gemignani Brand Evolves as the Franchise Program Continues to Expand appeared first on Pizza Today.

Antico Pizza Napaletana, Atlanta, GA

While the list of esteemed accolades continues to grow, the formula for Antico Pizza remains the same, and its place in the dining community continues to expand. Last year, Antico joined 10 Atlanta restaurants that were awarded MICHELIN’s Bib Gourmand status. Antico Pizza is not only a standout among restaurants in Atlanta, but it also is one of just 13 pizza restaurants in the United States and one of 25 in the world to earn the Bib Gourmand status.

“To be recognized in this elite selection of Atlanta restaurants is humbling,” says Di Palma. “We’re thrilled to be a part of this inaugural class of Atlanta restaurants in the MICHELIN Guide. As we celebrate Antico Pizza’s 15^th year, we are excited to receive this new accolade as we continue to evolve.”

From the beginning, he stayed faithful to his family’s age-old pizza Napoletana recipe. The yeasty dough is prepared with finely milled 00 flour, just like in Naples; cheeses are flown in fresh from Italy each week; and he only uses imported San Marzano DOP tomatoes in his tangy red sauce, Sicilian sea salt and extra virgin olive oil. Each pizza is flash-baked for 90 seconds in 1,000-degree custom-built ovens crafted from ancient Santa Maria brick and volcanic rock from Mt. Vesuvius.

Antico created its original style of pizza and caused a nationwide trend. Over the last 15 years, Di Palma has won numerous “Best of” awards, obtained a special Italian certification and was named best pizza in the United States by the Festa Della Pizza in Naples in 2010. Since opening in 2009, the beloved pizza spot has gathered countless awards and recognitions including:

• Top in Class for United States, Festa Della Pizza in Salerno, 2010
• Critics’ Pick for Best Pizza, Creative Loafing, 2010, 2011
• Readers’ Pick for Best Pizza, Creative Loafing, 2010-2018
• #2 Best of Atlanta, Zagat, 2011
• Where to Eat and Drink in Atlanta, Bon Appetit, 2013
• 10 Best Pizza in the U.S., Business Insider, 2013
• Top 10 Pizzas in the U.S., Gayot, 2013
• Best Pizza in Atlanta, Huffington Post, 2014
• #1 Most Iconic Atlanta Pizzerias, Eater, 2014
• Readers’ Choice for Best Pizza, Atlanta Magazine, 2014
• Best. Ever. with Ted Allen – featured, Food Network, 2015
• #7 Best Pizza in the U.S., TripAdvisor, 2015
• Best Italian Style Pizza, Atlanta Journal-Constitution, 2015
• 12 New Pizza Classics, Food & Wine Magazine, 2015
• 10 Best Atlanta Restaurants, USA Today, 2016
• 50 Best Restaurants, Atlanta Magazine, 2017
• Best Pizza in 23 U.S. Cities, Zagat, 2017
• Where to Eat, Drink in Atlanta, Sports Illustrated, 2017
• The 101 Best Pizzas in America, The Daily Meal, 2019
• Best Pizza Place in Atlanta | Best of Atlanta, Atlanta Journal-Constitution, 2019
• The 10 Best Pizzerias in Atlanta, Serious Eats, 2019
• 9 Great New Pizza Places in Atlanta, Zagat, 2019
• # 3 Best Pizza Place in Atlanta | Best of Atlanta, Atlanta Journal-Constitution, 2020
• #4 Best Pizza in Atlanta, GA Followers, 2020
• The Best Pizza in Every State, Food & Wine Magazine, 2021
• Best Pizza in Atlanta, Thrillist, 2021
• Where to Eat Pizza in Atlanta, Creative Loafing, 2021
• Best Pizza in Atlanta, Access Atlanta, 2022
• Best Pizza in Atlanta, The Atlantan, 2023
• Best Pizza in Atlanta, Gayot, 2023
• Steak Shapiro’s Top 10 Pizzas (#2), Atlanta Eats, 2023
• Best Pizza in Atlanta, The Infatuation, 2023
• #2 Best of Atlanta Pizza, Secret Atlanta, 2023
• #3 Best Pizza in Atlanta, TimeOut, 2023
• #1 Best Pizza in Alpharetta, Rough Draft, 2023
• Top 10 Best Pizza in Atlanta, Culture Trip, 2023
• #16 Best Pizza in the Country, TimeOut, 2023
• #35 Best in the U.S.A., 50 Top Pizzas, 2023
• Top 17 Best in the Country, Gotham Magazine, 2023
• Top 100 Restaurants in Atlanta, Jezebel, 2023
• Best Pizza in Atlanta, Epicurious
• Best Pizza in Every State, Reader’s Digest, 2024

The post Antico Pizza Napoletana Celebrates 15 Years and Continues to Defy Conventional Culinary Expectations in Atlanta appeared first on Pizza Today.

“You Tip, We Tip” promotion gives customers a $3 “tip” to use on their next online delivery order

ANN ARBOR, Mich., April 25, 2024 /PRNewswire/ — Domino’s Pizza Inc. (NYSE: DPZ) brought you Carryout Tips. Now the largest pizza company in the world, known for its value innovation, is launching You Tip, We Tip – a promotion that tips customers who tip their delivery drivers, beginning April 29.

“Domino’s drivers have been hustling to deliver hot, delicious pizzas since 1960, and we love that customers have been tipping them for their great service since day one,” said Kate Trumbull, Domino’s senior vice president – chief brand officer. “But these days, everywhere you go, there’s a tip screen. The pressure to tip is real, even when no extra service is provided. So, we decided to flip the script and show our appreciation by tipping customers back.”

How Does You Tip, We Tip Work?

When customers tip their Domino’s delivery driver $3 or more online, they’ll receive a $3 coupon to use on the following week’s online delivery order.

Domino’s is the first quick-service restaurant to tip customers for tipping their delivery drivers. To learn more about Domino’s You Tip, We Tip promotion, visit dominos.com/youtipwetip.

About Domino’s Pizza^®

Founded in 1960, Domino’s Pizza is the largest pizza company in the world, with a significant business in both delivery and carryout pizza. It ranks among the world’s top public restaurant brands with a global enterprise of more than 20,500 stores in over 90 markets. Domino’s had global retail sales of nearly $18.3 billion in 2023. Its system is comprised of independent franchise owners who accounted for 99% of Domino’s stores as of the end of fiscal 2023. In the U.S., Domino’s generated more than 85% of U.S. retail sales in 2023 via digital channels and has developed several innovative ordering platforms including seven unique ways to order Domino’s. In 2023, Domino’s launched Pinpoint Delivery, a new technology that allows customers to receive a delivery nearly anywhere, including places like parks, baseball fields and beaches.

Order – dominos.com
Company Info – biz.dominos.com
Media Assets – media.dominos.com

SOURCE Domino’s Pizza Inc.

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Marco’s brand brings quality and fresh flavor to the forefront to elevate every occasion

TOLEDO, Ohio, April 22, 2024 – Marco’s Pizza, one of the nation’s fastest-growing pizza brands, announced today the launch of a new brand platform, But Wait, There’s Marco’s™, designed to disrupt routine ordering behavior and remind consumers of a tastier option – Marco’s Pizza!

The opportunity to awaken consumers to the flavorful choice is significant. In fact, 66% of consumers had pizza within the last week, yet 96% of consumers’ last pizza order was from an establishment they had been to before, according to the Datassential 2024 Pizza Keynote.

But Wait, There’s Marco’s™ encourages consumers to break free from the mundane and try the big, bold flavors of Marco’s Pizza that come from its commitment to craftmanship: fresh dough made in every store, every day; the founder’s signature sauce; a fresh, never frozen  blend of three real cheeses; and premium toppings baked atop an always golden crust.

The new brand platform kicks off today with a national advertising campaign, created by Chicago-based BarkleyOKRP. At the heart of the campaign are new :15 and :30 spots that will air on major networks on linear and streaming TV, executed by Marco’s new media agency of record, Noble People.

In addition to the new TV spots, the brand is bringing But Wait, There’s Marco’s™ to life through print, radio, paid social media, digital out-of-home units, email marketing, and a full creative refresh that delivers a brighter, more modern look and feel across all touch points.

“From day one, Marco’s Pizza has delivered superior quality and next-level flavor. And it’s time for more consumers to taste the difference,” said Denise Lauer, Chief Marketing Officer, Marco’s Franchising, LLC. “The launch of our new brand platform, But Wait, There’s Marco’s, inspires consumers to change up their pizza routine and experience the extraordinary flavor that we bring to the table every day. We believe consumers will discover that Marco’s Pizza is more than better.”

From captivating new imagery of its hallmark products to an unforgettable new tagline that interrupts common pizza eating occasions, the But Wait, There’s Marco’s™ brand platform urges consumers to never settle for mediocre pizza.

“There’s nothing better than a delicious rhythmic hook to shake up the status quo. And we’re doing this by celebrating the quality and craft that goes into every Marco’s pizza,” said Matt Reinhard, BarkleyOKRP Founder and Head of Design. “With this new campaign, we have an opportunity to showcase a modern twist on one of the category’s fastest growing brands.”

Marco’s Treats Taste Buds with Two Delicious Offers

Starting today, consumers can make Marco’s their first-round pick and score 32% off all menu-price pizzas* using code 32MPP this Monday, April 22 through Thursday, April 25. Offer available for online and app orders only; see www.marcos.com for details.

In addition, the brand is celebrating the launch of its new But Wait, There’s Marco™ platform with an unbeatable offer to help consumers elevate their pizza experience. Marco’s most popular pizza – the Pepperoni Magnifico® loaded with both classic and crispy, cupped Old World Pepperoni® – is available for just $9.99 using code PEPMAG for a limited time.**

For more information about this offer, Marco’s Pizza and to find your nearest location, please visit www.marcos.com or download our mobile app available on the App Store or Google Play.

ABOUT MARCO’S PIZZA

Marco’s Pizza is the one of the fastest-growing pizza brands in the United States. Marco’s was founded in 1978 by Italian-born Pasquale (“Pat”) Giammarco and delivers a high-quality pizza experience, known for its dough made from scratch and its three fresh signature cheeses. The company has grown from its roots as a beloved Ohio brand to operate over 1,100 stores in 34 states with locations in Puerto Rico and the Bahamas. Most recently, Marco’s Pizza was ranked No. 51 on Entrepreneur Magazine’s 2023 “Franchise 500” ranking. Other recent accolades include a high ranking on Newsweek’s 2023 “America’s Best Customer Service” in pizza chains list, ranked No. 40 on QSR’s Top 50 and has been featured six consecutive years on Nation’s Restaurant News’ prestigious “Top 500” ranking.

* Use code: 32MPP. Limited time only. Price and participation may vary. Available only on orders placed through Marco’s app and marcos.com only. Not valid with catering, other offers, or discounts or through 3rd-party delivery apps. Order must include all required items. Price and delivery fee may vary. Delivery orders must meet stated minimum. Other restrictions may apply.

** Use Code PEPMAG. Valid on the Large Pepperoni Magnifico® only. For a limited time only at participating stores. Order must include all required items. Not valid with other offers or discounts or through 3rd-party delivery apps. Price and delivery fee may vary. Delivery orders must meet stated minimum. Other restrictions may apply.

The post Marco’s Pizza Pulls Consumers Out of Pizza Ruts in New Brand Campaign appeared first on Pizza Today.

A ribbon-cutting ceremony, presented by the Fort Worth Chamber of Commerce, will take place at 10am on Monday, and all are welcome to join. PLUS, in celebration of Parry’s newest location, the first 25 parties in line for the opening on the 22^nd will receive a guaranteed Grand Opening prize bag valued up to $50. Arrive early to secure your prize!

AND, all day Monday and Tuesday, Parry’s will be raffling off FREE PIZZA AND FREE LUNCH SPECIALS EVERY WEEK for 6 months! A total of 20 lucky guests will win these incredible raffles.

Parry’s Pizzeria & Taphouse is located at 9601 North Freeway, Fort Worth, TX 76177.

About Parry’s Pizza
Parry’s launched in 2007 as a New York-style pizza joint that was great for a quick bite and perhaps a beer or a glass of wine. Over the past 17 years, the restaurant’s reputation for “craveably crafted” food at a family-friendly value has grown, and Parry’s has evolved into a complete dining experience. Sure, pizza, wings and fried dough (customer favorites) are still on the menu, but Parry’s also has become a craft beer haven with some of the best rotating tap lists around.

Parry’s restaurants are built with a unique, New York warehouse feel, complemented with inviting fixtures and decor that allow you to feel even closer to the city that never sleeps. The Parry’s vibe is perfect for lunch, dinner or a special occasion.

Parry’s partners with numerous community groups including schools, churches and nonprofits to host donation nights throughout the year. Plus, a portion of every Parry’s Pint sold is donated to nonprofit partners as part of the company’s “Pennies from Pints” program. Dallas-Fort Worth Parry’s locations support Minnie’s Food Pantry and the National Breast Cancer Foundation with their Pennies from Pints donations.

Parry’s mission is simple, and the company strives to deliver on it every single day: Craveably Crafted Food & Beer Served with Uncommon Hospitality.

The post Parry’s Pizzeria & Taphouse Celebrates Grand Opening on April 22nd! appeared first on Pizza Today.

Deborah St. Clair from Carota’s Pizza in Augusta, Ky. won a Hobart® Legacy+® HL662 pizza dough mixer at the International Pizza Expo in Las Vegas in March.
Photo Courtesy of Hobart

St. Clair, owner of Carota’s Pizza, won a Hobart® Legacy+® HL662 pizza dough mixer (valued at $35,000) that featured a martial art “DoughJo” design, complete with dragons and pizza slices. The Legacy+ HL662 mixer features the Hobart-exclusive VFDadvantage that provides high torque, low RPM speed for mixing continuous batches of pizza dough. Shift-on-the-Fly™ allows operators to gain productivity by making speed changes while the mixer is in operation, while a soft start technology gradually ramps up mixing to reduce ingredient splash-out and protect the motor.

Hobart would like to congratulate St. Clair and the staff at Carota’s Pizza for being the proud new owners of the Legacy+ HL662 pizza dough mixer.

About Hobart

At Hobart, an ITW Food Equipment Group LLC brand, it is our mission to provide premium food preparation equipment that foodservice and food retail professionals can trust to work hard and deliver quality, consistent results day in and day out, empowering them to focus on what they love most—creating great food for great people. From one plate to one thousand, Hobart helps you satisfy every appetite. Whether you need to mix, chop, grind or peel, our legendary equipment is the perfect partner. Backed by our nationwide network of 1,500 factory-trained service technicians, we’re always nearby to install, maintain and service your equipment. Hobart is part of ITW Food Equipment Group LLC (a subsidiary of Illinois Tool Works Inc.) and is proud to be an ENERGYSTAR® Partner of the Year since 2008. Explore Hobart by visiting Hobartcorp.com, by connecting with us on Facebook at Facebook.com/hobartcorp or by contacting your local Hobart representative at 888-4HOBART.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

The post Hobart Announces Custom-Designed Mixer Giveaway Winner appeared first on Pizza Today.

DETROIT, April 17, 2024 /PRNewswire/ — Little Caesars, the third largest pizza chain in the world, announced today the signing of several new multi-unit development agreements to expand its presence across target markets in the U.S., fueling the brand’s ongoing efforts to grow with ambitious operating partners. As part of these deal signings, Little Caesars will open more than 30 new restaurants throughout San Diego, Memphis, Tampa, Raleigh, Minneapolis-St. Paul, San Antonio and Eugene.

Spearheading Little Caesars expansion across Southern California is Leo Gonzalez, an experienced franchise owner operating multiple Little Caesars restaurants in Santa Barbara and Los Angeles. Recognizing areas of opportunity to grow the brand across an untapped market, Gonzalez committed to open nine Little Caesars in San Diego over the next four years.

Just as motivated to bring Little Caesars to further locations are new franchise owners Jocelyn Monperousse and Lissette Isabel. Co-owners of RJBL Pizza, this dynamic female duo is set to open the first traditional Little Caesars restaurant in Bradenton, Florida. Their five-unit franchise agreement will support their continued development plans in the Tampa market going into 2027.

“The growth and momentum we’ve built in the first three months of 2024 underscores the strength and viability of Little Caesars. With a business model that’s built for our franchise owners, we’ve successfully garnered the attention of many experienced multi-unit operators,” said Patrick Cunningham, Vice President of U.S. Development at Little Caesars. “Our development pipeline is strong and as we look ahead into the year, we remain committed to building on this momentum, seeking opportunities to expand our presence while meeting the evolving demands of our guests through technology and innovation.”

In addition to the recent deal signings, Little Caesars plans to grow its footprint across the U.S. with its newest restaurant prototype – Little Caesars PODs. Featuring a design that’s built offsite, PODs have a quicker construction timeline than most traditional restaurants.

Little Caesars is actively seeking qualified multi-unit franchise operators to help propel development efforts in target markets nationwide, including in and around non-traditional venues like universities, water parks, airports and stadiums. Multi-unit franchising opportunities remain in regions across the U.S., including the Northeast, Pacific Northwest, Kansas City, New Orleans, and North and South Carolina. The established brand offers franchisees a convenience-driven business model and an efficient concept.

For more information, interested candidates can visit franchise.littlecaesars.com.

About Little Caesars®  
Headquartered in Detroit, Michigan, Little Caesars was founded by Mike and Marian Ilitch in 1959 as a single, family-owned restaurant. Today, it is the third-largest pizza chain in the world, with restaurants in each of the 50 U.S. states and 28 countries and territories.

Known for its HOT-N-READY® pizza and famed Crazy Bread®, Little Caesars uses quality ingredients, like fresh, never frozen, mozzarella and Muenster cheese and sauce made from fresh-packed, vine-ripened California crushed tomatoes. The brand is known for innovation and is home of the exclusive Pizza Portal® pickup, a heated, self-service mobile order pickup station. Little Caesars is also the Official Pizza Sponsor of the National Football League.

An exceptionally high-growth company with over 60 years of experience in the $145 billion worldwide pizza industry, Little Caesars is continually looking for franchisee candidates to join the team in markets around the world. In addition to providing the opportunity for entrepreneurial independence in a franchise system, Little Caesars offers strong brand awareness with one of the most recognized and appealing characters in the country, Little Caesar. Little Caesars is proud to be part of the Ilitch Companies family of businesses.

The post Little Caesars Fuels Nationwide Growth Signing Several New Multi-Unit Development Agreements appeared first on Pizza Today.

PLANO, Texas, April 16, 2024 /PRNewswire/ — Pizza Hut is thrilled to announce a partnership with acclaimed food critic, Forbes 30 Under 30 Creator and NAACP Outstanding Social Media Personality winner, Keith Lee, as they team up to support local communities and unveil the FamiLEE Community Pizza. As part of the brand’s $12ANY campaign¹, the FamiLEE Community Pizza promises to redefine the pizza experience with its unique blend of flavors and community spirit.

Crafted by Keith Lee and featuring his family favorite toppings, pepperoni and bacon on hand tossed crust, the FamiLEE Community Pizza offers a tantalizing taste of culinary excellence and savory combinations. When it comes to pizza preferences, not every famiLEE has the same pizza cravings, so as part of the campaign, the brand is offering the $12ANY promotion alongside the famiLEE pizza that allows each famiLEE to customize their toppings and crust to meet their needs at an affordable price.

“I am blessed to team up with Pizza Hut for the FamiLEE Community Pizza and I’m excited to support causes that hit close to home,” said Keith Lee. “This partnership is all about sharing love through food, bringing communities together, and doing what we truly feel is supposed to be done within our space. Pizza Hut has been there during big moments in life with my family, and I’m grateful to be a part of this journey together and I can only be thankful in advance that this pizza will encourage others to do the same.”

In addition to his iconic food content that over 16 million people view daily, Keith Lee has always placed a significant value in his roots and community. That is why, as part of this partnership, Pizza Hut and Keith Lee will be donating $50,000 to Southfield ANT and OakHills High School, where Keith and his wife Ronni attended high school in an effort to reflect Lee’s dedication to education and community service.

“Keith Lee is a creator who has really been shaping the food industry and one I have been an avid follower of for a long time,” said Lindsay Morgan, CMO at Pizza Hut. “His TikTok reviews are authentic and he celebrates community and family. We felt his personal brand was a perfect fit for Pizza Hut, so together we created the FamiLEE Community Pizza so guests can try Keith’s recipe and be a part of giving back to his community.”

The FamiLEE Community Pizza will be available nationwide for a limited time. For more information, visit pizzahut.com.

¹ Only available on Original Pan^®, Hand Tossed & Thin ‘N Crispy^® crusts. Limited time offer at select participating locations only. 10 toppings max. Additional charge for Original Stuffed Crust^® or extra cheese. Not available on Big New Yorker or Deep Dish. Taxes and delivery fees separate. Delivery fee is not a tip.

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Featuring thin, foldable pizza slices with the perfect balance of cheese, sauce and toppings

ANN ARBOR, Mich., April 15, 2024 – Craving a delicious, new crust that is thin and cut into big, foldable slices? Domino’s Pizza Inc. (NYSE: DPZ), the largest pizza company in the world, has you covered. Introducing New York Style Pizza: a pizza that is designed to be even more delicious, whether you hail from New York City or beyond.

Domino’s New York Style Pizza is made with fresh, never frozen dough that is stretched thin, by hand. It is topped with a melty blend of cheese made with 100% real mozzarella and provolone, and cut into six big, foldable slices.

“Domino’s prides itself on offering a variety of pizza crusts for all different tastes,” said Russell Weiner, Domino’s CEO. “Our pizza chefs created this new pizza crust to allow the deliciousness of our ingredients to shine through. It has the perfect balance of crust, sauce, cheese and toppings in every bite, making it the star of the show. New York Style Pizza may become our customers’ new favorite crust!”

Customers looking to try Domino’s New York Style Pizza can take advantage of the following deals:

• Large three-topping New York Style Pizzas for $10.99 each
• Mix & Match Deal: order any two or more menu items (including medium two-topping New York Style Pizzas) for $6.99 each
• Domino’s Rewards members may also redeem 60 points for a free medium two-topping New York Style Pizza.

To locate the nearest Domino’s and place an order, visit dominos.com.

About Domino’s Pizza^®

Founded in 1960, Domino’s Pizza is the largest pizza company in the world, with a significant business in both delivery and carryout pizza. It ranks among the world’s top public restaurant brands with a global enterprise of more than 20,500 stores in over 90 markets. Domino’s had global retail sales of nearly $18.3 billion in 2023. Its system is comprised of independent franchise owners who accounted for 99% of Domino’s stores as of the end of fiscal 2023. In the U.S., Domino’s generated more than 85% of U.S. retail sales in 2023 via digital channels and has developed several innovative ordering platforms including seven unique ways to order Domino’s. In 2023, Domino’s launched Pinpoint Delivery, a new technology that allows customers to receive a delivery nearly anywhere, including places like parks, baseball fields and beaches.

The post Introducing Domino’s New York Style Pizza appeared first on Pizza Today.

Joe Carlucci, Valentina’s Pizzeria & Wine Bar, Madison, Alabama, wins Best of the Best Pizza at International Pizza Challenge 2024

Joe Carlucci, owner of Valentina’s Pizzeria & Wine Bar, Madison, Alabama, captured 2024 Best of the Best title at International Pizza Challenge (IPC) at Pizza Expo in Las Vegas, March 21, 2024.

As last year’s Pizza Maker of the Year winner, Carlucci went head-to-head again fellow Pizza Maker of the Year winners. The Best of the Best competition is an invite-only Best of the Best competition pitting this year’s Pizza Maker of the Year winner with previous year winners. The competition included three surprise ingredients: pork belly, red onion and pineapple.

Carlucci’s win made history as he is the only pizza maker to win pizza titles consecutively three years in a row with his previous 2022 Best Traditional Pizza in the World, 2023 Best Non-Traditional Pizza in the World, and 2023 Pizza Maker of the Year.

See all the Official International Pizza Challenge 2024 Best Pizza Winners.

For more news from Pizza Expo 2024, visit our Pizza Expo 2024 News Hub.

A Q&A with Best of the Best Pizza Winner Joe Carlucci

What does it mean for you to receive recognition as the Best of the Best?

Winning the 2024 Best of the Best Championship means the world to me. I have been in the industry for 25+ years and have been competing for most of them. I have failed more times than I can count, but I kept pushing forward. I have an incredible circle of people around me always pushing me to be better. Every year at the Pizza Expo I always go up to the Pizza Maker of the Year and Best of the Best trophy to look at and admire all of the amazing pizza makers listed. For me to now be one of the names on those trophies is a dream come true. I could not be more thankful and honored.

Winning pizza from Joe Carlucci, Valentina’s Pizzeria & Wine Bar, Madison, Alabama, to win the Best of the Best Pizza at International Pizza Challenge 2024.
Photo courtesy of Joe Carlucci

Tell us about your winning pizza. What made your pizza stand out?

Going into the competition I was scared, nervous, and just over thinking it. Days before someone I look up to and is a mentor to me gave me some advice that really helped me and put me over the top. I think we sometimes overthinking things and want to make something fancy or out of this world, but we forget less is more and the dough will always be center of attention. Like I said in my speech, pizza is like life you have good days and bad days and you good dough and bad dough – we are always evolving in life and in making the best pizza possible. All I did was use what they gave me and make sure the flavor profile came together. At the end of the day, I can say that my dough was the best I have ever made, and I can only learn from this competition and continue to grow my craft.

You’ve made history again. What has been key to achieving a Three Peat?

The key for my success is to never give up. I failed more times than I can count in this industry, but I believed in myself and kept going. Not only did I grow personally, but I opened my mind to new techniques and continued to learn to develop my craft daily.

The post Joe Carlucci, Valentina’s Pizzeria in Madison, Alabama win Best of the Best Pizza Competition appeared first on Pizza Today.

ATLANTA–(BUSINESS WIRE)–Apr. 9, 2024– Papa John’s International, Inc. (NASDAQ: PZZA) (“Papa Johns” or “Company”) today announced plans to open 50 new restaurants by 2028 in partnership with franchisee Nadeem Bajwa and his company, The Bajco Group, which has grown over the past 20 years to become one of Papa Johns largest domestic franchisees.

Furthering Bajwa’s goal to own 500 Papa Johns restaurants, the new agreement will expand the Papa Johns footprint in The Bajco Group’s existing markets across the Midwest and in Arizona, Pennsylvania and Florida, adding to the more than 200 restaurants the franchisee and his team currently operate.

“Nadeem’s story is a clear example of how Papa Johns supports its franchisees to build shared success,” said Joe Sieve, Papa Johns Chief Restaurant Officer “After starting his Papa Johns journey as a delivery driver, today he is one of the strongest ambassadors for the opportunities Papa Johns presents to its team members and franchisees. Nadeem’s confidence in the brand and expertise in the industry reinforces why he knows there has never been a better time to grow with Papa Johns.”

A proponent of paying it forward and creating future opportunities for his team members to build their own businesses with Papa Johns, Bajwa credits the Company’s business model and strong brand equity as integral to his success.

“Signing this deal, I am as excited today as I was 20 years ago when I opened my first restaurant,” Bajwa said. “Papa Johns is not just about business. My team members are my family – and that’s a whole different ballgame. I’m proud that in partnership with Papa Johns, I have been able to pursue my own aspiration, and watch my own team members go from starting their first jobs to becoming leaders.”

Earlier this year, Papa Johns announced the Back to Growth Program (B2G Program), a new development incentive program designed to accelerate growth in North America as part of its Back to Better 2.0 strategy. The new program will boost restaurant-level margins during the first five years of operations of new restaurants – equating to a 600-basis point of annual cost savings in restaurant P&Ls – which is expected to significantly improve cash-on-cash returns for franchisees, add scale for Papa Johns in key markets and attract growth-oriented franchisees.

In tandem with this program, Papa Johns is making significant investments to strengthen its North America development infrastructure. To attract new, growth-oriented franchisees and support current developing franchisees, Papa Johns is strengthening its development team through several key hires who will specifically focus on unlocking accelerated franchisee growth.

About Papa Johns

Papa John’s International, Inc. (NASDAQ: PZZA) (“Papa Johns”) opened its doors in 1984 with one goal in mind: BETTER INGREDIENTS. BETTER PIZZA.® Papa Johns believes that using high quality ingredients leads to superior quality pizzas. Its original dough is made of only six ingredients and is fresh, never frozen. Papa Johns tops its pizzas with real cheese made from mozzarella, pizza sauce made with vine-ripened tomatoes that go from vine to can in the same day and meat free of fillers. It was the first national pizza delivery chain to announce the removal of artificial flavors and synthetic colors from its entire food menu. Papa Johns is co-headquartered in Atlanta, Ga. and Louisville, Ky. and is the world’s third-largest pizza delivery company with more than 5,900 restaurants in approximately 50 countries and territories. For more information about the Company or to order pizza online, visit www.papajohns.com or download the Papa Johns mobile app for iOS or Android.

About Bajco Group

The Bajco Group is a privately held business enterprise based in the United States with its principal office in Canfield, Ohio and satellite office in Lahore, Pakistan. Its affiliated companies currently own and manage 200+ Papa John’s Pizza restaurants across 10 states in the U.S. and a commercial real estate portfolio across Midwest region of the United States.

The post Papa Johns deepens strategic partnership with the Bajco Group to expand presence in North America with 50 new stores by 2028 appeared first on Pizza Today.

Spring is a time of renewal. Let’s give your menu a spring spruce up. After sparse winter offerings, spring ushers in new and exciting produce to try on your menu. There are so many new vegetation “popping up” from the ground. Why not turn the spring bounty into pizza specials?

John Gutekanst not only loves bringing spring produce to the menu, he even forages for spring’s wild flavors. Check out his article: Spring’s Bounty is Ripe for Your Pizza Menu.

We have more ideas for you, too. Bring spring to your menu with some of these offerings:

1. Asparagus ushers in the spring season. Think asparagus is just for roast and serving as a side with meat protein? Think again. Let asparagus shine with a pizza beautifully featuring spears with lemon, smoked pancetta, Asiago and mozzarella. Get the recipe from World Pizza Champion and Restaurateur Tony Gemignani: Tony’s Trending Recipe: Asparagus Pizza. Or, try it shaved for more even distribution. Try this Shaved Asparagus and Egg Pizza. For more Asparagus ideas, read Asparagus: Bring the Spring.
2. Go to Greens. Spring is the perfect time to finish you pizzas with greens. The early spring enables cold-loving greens like arugula, green garlic, spinach, romaine, ramps, rhubarb, cilantro and sprouts to pop either in farmed fields or on their own in the wild. The warmer weather of late spring brings on the stiffer and hardier garlic scapes, kale, chard, radicchio, endive and nasturtium. Try this Ramp and Walnut Pesto recipe.
3. Room for Shrooms. Spring is a great time to incorporate wild mushroom. It’s the season where foragers look for beloved Morels and Oyster mushrooms. Check out this mushroom guide.
4. Add leeks before the season closes. Leeks work well with sausage and potatoes and great as a ravioli stuffing. Try the Leek-a-Choke Ravioli.
5. Say “Yes” to Pineapple. Spring is primetime for this controversial pizza topping. You can go with the classic Hawaiian and BBQ pizzas. Or you can go creative with pies like the Pineapple Upside-Down Pizza or Jamaican Jerk Chicken Pizza.

We can’t wait to see how you celebrate spring! Let us know ways you are bringing spring to your menus by tagging @PizzaToday on your social.

The post 5 Ways to Bring Spring onto your Restaurant Menu appeared first on Pizza Today.

Plan for a Big Day on Monday, April 8, 2024 — Total Solar Eclipse

On Monday, April 8, a Total Solar Eclipse will cross parts of the U.S., giving communities in the Path of Totality an economic boost. A recent Forbes article indicated that the U.S. could see $1 billion boost from the Total Solar Eclipse from hotels, flights and rental cars to food, gas, special events and souvenirs.

Where and what is the Total Solar Eclipse?

Parts of Texas, Oklahoma, Arkansas, Missouri, Illinois, Kentucky, Indiana, Ohio, Pennsylvania, New York, Vermont, New Hampshire, and Maine will experience the Total Solar Eclipse. Small parts of Tennessee and Michigan will also experience the total solar eclipse, according to NASA.

During a total solar eclipse, the Moon completely blocks the Sun while it passes between the Sun and Earth. The sky will darken as if it were dawn or dusk and those standing in the path of totality may see the Sun’s outer atmosphere (the corona) if weather permits, NASA says.

NASA has a chart that pinpoints exactly when locations are in partial, totality, max totality, and ending times. See when exactly your area will be in totality.

The April event carries significance because the next time the United States will experience a total solar eclipse will be in August of 2044, 20 years from now.

What can my business do for the Total Solar Eclipse?

By Josh Keown

If your pizzeria falls into the Path of Totality, your community may be bursting at the seams with locals and out-of-town visitors looking to experience the once-in-a-lifetime eclipse. How are you capitalizing on the opportunity to crush Monday sales?

Communities have been planning for the influx of thousands traveling to be in the Path of Totality for several months. Last year, Indiana University Center for Rural Engagement created a 2024 Total Solar Eclipse Planning Toolkit available to help community leaders in the state plan for the event.

The toolkit advised Indiana to expect between 145,000 and 581,000 eclipse visitors, noting that 3,947,000 people already living inside the path of totality. The guide encouraged communities to create unique eclipse viewing opportunities, including festival, downtown and main street event, viewing parties, science demonstrations as well as local businesses to think creatively.

Hopefully your community has planned a large-scale event that you are participating in or that you are hosting your own eclipse watch party. If you are closed Mondays, it may be worth it to open or participate in your community’s event.

Tips for your business to capitalize on the Total Solar Eclipse

It’s not too late to take part in Total Solar Eclipse festivities. Here are a few ideas:

• Contact your local tourism bureau, chamber of commerce, neighborhood business association and other community organizations so see if you can set up a tent or your mobile pizza oven in their festivity.
• Throw a viewing party. Be aware that you can not look directly at the eclipse. It will require special viewing glasses. Your community may have a bulk supply of these available so check locally first. Go to NASA’s Total Solar Eclipse Safety to learn more about what you need to know about safety and types of solar viewers to look for.
• Create an eclipse-themed Limited Time Offer. Go classic or get creative. Think Pie in the Sky, Moon Pies, Milky Way, Space Junk (food) — you get the idea.
• Create a Picnic package (offer apps, pizza, dessert and drinks) for people to take to the solar viewing parks. Allow them to reserve ahead.
• Police departments have issued statements advising drivers to plan ahead and expect long traffic delays. Think outside of the box with “The Drive Home” carryout specials or give them an option to avoid the traffic with a post eclipse party.
• If you are close to or in the mix of the eclipse festivities, don’t forget to have your grab-and-go items and merchandise front and center. You can even offer Eclipse-themed specialty items.
• Do you have a patio with open sky views? Host a ticketed viewing lunch event with food, drinks, festivities, solar viewers, etc. People will pay a premium for a unique experience.
• Provide some entertainment or special festivities to encourage visitors to come in.

For pizzerias closed on Monday, here are a couple ideas for you:

• Open for Special Hours from 2 hours before your eclipse to 2 hour past the eclipse time.
• Rent out your parking lot as event parking. We’ve seen businesses charge anywhere from $10 to $50 per space for parking and up to $125 for RV parking.
• Offer your business for private catering for another business, organization or group.

Now let’s talk about some business operational logistics on April 8’s Total Solar Eclipse

In communities that have marketing themselves as THE DESTINATION to view the Total Solar Eclipse, it will not be business as usual. With such an influx of people, you’ll need to plan ahead for a number of business operations tasks. Here are a few things you may need to adjust:

• Plan for alternate delivery routes. Talk to local agencies about their traffic plan.
• Change the times of when staff arrive and leave so you can ensure they are not stuck in the traffic.
• You may need to pick alternate times or days for your supplier deliveries. Or may have to change delivery locations.
• Have a plan for limited or slow cellular and internet connections, along with payment/ordering process slowdowns.
• You may want to increase your food and drinks supply.
• Have a plan for unsold food if the weather decreases the expected turnout.
• Avoid meetings and routine maintenance on April 8, if possible.

Lastly, if you have a great event or specials planned for the Total Solar Eclipse, we want to hear about it and add it here as an example. Tag @PizzaToday on Instagram.

Weather Forecast for the Path of Totality During the Total Solar Eclipse

We’re getting a first look at the forecast for the Total Solar Eclipse on April 8. Weather will impact the crowds of eclipse viewers. Check out what the forecast looks like in Illinois and Indiana areas of totality. Type in your zip code and see what the cloud cover will be like in your area.

The post Total Solar Eclipse, April 8, is Your Business in the Path of Totality? appeared first on Pizza Today.

Tony Cerimele wins World Champion Pizza Maker of the Year at Pizza Expo’s International Pizza Challenge

Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania, is the 2024 World Champion Pizza Maker of the Year at the International Pizza Challenge during Pizza Expo (March 19-21) in Las Vegas. After capturing the first-place finish in the Pan Division, Tony went on to win the Finals to be named World Champion Pizza Maker of the Year.

Cerimele was among the Top 5 competitors of 50 in the Pan Division to advance from the preliminaries on Tuesday, March 19. He continued to take the Pan Division Title in the Pan Finals on Thursday, March 21. Styles that fall into this category include, but are not limited to Roman, Chicago, Detroit, Grandma, Ohio Valley, Old Forge and Sicilian.

Winners of each division’s final — Cheese Slice, Traditional, Non-Traditional, Pan and Neapolitan — advanced to the Pizza Maker of the Year competition on Thursday.

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

 A Quick Q&A with Pizza Maker of the Year Tony Cerimele

We reached out Tony Cerimele to get first impressions after winning the World Champion Pizza Maker of the Year at International Pizza Challenge at last week’s Pizza Expo. Find out about the his competition experience and his winning pizzas. Read this quick Q&A with Tony Cerimele:

What does it mean for you to receive recognition as the Pizza Maker of the Year?

I think the biggest thing for me is that fact that I accomplished something I set out to do a long time ago.  I first started competing in 2017.  Since the beginning it has been a rollercoaster.  Looking at it now I am most happy to bring these awards back to my hometown of Nesquehoning, PA, and all of Northeastern Pennsylvania.  We have some incredible pizza in our area and I am just happy to be a part of the community.  I think the most import thing for me after winning is the fact that my daughters witnessed firsthand that hard work and determination really do pay off in the end.  They saw all the reps, all the trials and tribulations with this pizza, and to get this outcome was the greatest example I could give them to keep pushing forward to achieve what you dream off.

Tell us about your winning pizzas. What made your pizzas stand out?

Photo courtesy of Tony Cerimele

Both of my pizzas were made on the same Sicilian crust.  I formulated the dough to be light and airy through the 3-day process it takes.  The pizza that won the pan division was an upside-down Sicilian pie with whole milk mozzarella and sauce on top.  The sauce was simply crushed tomatoes with salt, pepper, and basil.  Post bake I finished it with a whipped ricotta, basil and Grana Padano.  What put this pizza over the top in my opinion was the pepperoni jam made by Lee Hunzinger. It is amazing.

The second pizza was stressful to say the least.  Using the same dough and only the ingredients provided, I paused in my mind for a minute and prayed to my father to put an idea in my head.  I literally focused on the red onions and bell peppers, once I saw the sausage in the fridge it hit me, make a crumbled sausage and pepper pizza.  So, I prepared the toppings like I would if I was going to be eating a sausage and pepper sub, then constructed the pizza in layers.  Finishing it with EVOO, basil, ricotta, and torn fresh mozzarella.

What was the competition like this year?

The competition was awesome.  So many people from around the world, it was incredible.  There was so much energy in that area it was palpable the entire Expo.  I also thought it was great having the finals round for each division.  Mike LaMarca, Jeremy Galvin, and their entire team do such an amazing job organizing

The post World Champion Pizza Maker of the Year 2024 is Tony Cerimele, New Columbus Pizza Co. appeared first on Pizza Today.

Winners in World Pizza Games five divisions – Freestyle Acrobatic Dough Tossing, Fastest Dough, Largest Dough Stretch, Fastest Pizza Box Folding, & Pizza Triathlon

Preliminary results are in for the World Pizza Games. We will update this feature with photos, pizzerias and locations soon. Beginning with the Individual Event Trials on Tuesday and ending with the Finals on Wednesday evening at the Block Party, the World Pizza Games competition brings energy and excitement to the Pizza Expo show floor. The best pizzaiolo is crowned in each division of the five divisions – Freestyle Acrobatic Dough Tossing, Fastest Dough, Largest Dough Stretch, Fastest Pizza Box Folding, & Pizza Triathlon! Top 3 Finals winners in each division medal. First-place finishers receive $1,000.

Freestyle Acrobatic Dough Tossing

Acrobatics Finals

1. Pablo Gil — Pizza Man Dan’s  410.9
2. Matt Hickey — Caliente Pizza & Draft House. 405.5
3. Kazunori Takeishi — Hokkaido Pizza Giocoso. 379.8

Acrobatics Masters

1. Takumi Tachikawa — Hokkaido Pizza Giocoso. 420.3
2. McKenna Carney — The Nona Slice House. 415.6
3. Jamie Culliton — The Nona Slice House.  413.9

Fastest Dough

1. Brittany Saxton — Six Hundred Downtown  00:30.087
2. David Whisker — B.C. Pizza  00:37.094
3. Tara Hattan — Zasas Pizza & Wings 00:38.096

Largest Dough Stretch

1. Matt Hickey — Caliente Pizza & Draft House  Width: 100.4 / Length 88.4 / Average 94.4
2. Saverio Labate — L&T S.A.S. Di Labate Saverio & Co.  Width: 98 / Length 85 / Average 91.8
3. Josh Owens — Mad Mushroom Pizza  Width: 86.9 / Length 84.5 / Average 85.7

Fastest Pizza Box Folding

1. David Whisker — B.C. Pizza  00:18.094
2. Josh Owens — Mad Mushroom Pizza  00:21.097
3. Johnny Villagomez — Hobo Co. Pizza 00:22.088

Pizza Triathlon

1. Tara Hattan — Zasas Pizza & Wings  00:52.041
2. Perry Bogacz — Caliente Pizza & Draft House 00:53.022
3. Josh Owens — Mad Mushroom Pizza 00:53.097

The post World Pizza Games 2024 Results are in! appeared first on Pizza Today.

Results from the International Pizza Challenge 2024

We are bringing you results as we receive them from the International Pizza Challenge at Pizza Expo 2024. This year, we have 5 divisions: Traditional, Non-Traditional, Neapolitan/STG, Pan, & World’s Best Cheese Slice, which will be represented in the pizza bake-off that will showcase the world’s best pizza makers. Each competitor will have the opportunity to bake their signature pizza on the spot at Pizza Expo, which will then be presented to a renowned panel of accredited chefs. The bake-offs will take place Tuesday through Thursday in the International Pizza Challenge contest area. The winners of each division will face off against each other in a mystery-ingredient bake-off to determine who will be named the 2024 Pizza Maker of the Year.

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

Each day, we are posting results as they come in. Check back as the results are announced.

Tony Cerimele wins World Champion Pizza Maker of the Year at Pizza Expo’s International Pizza Challenge

Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania, is the 2024 World Champion Pizza Maker of the Year at the International Pizza Challenge during Pizza Expo (March 19-21) in Las Vegas. After capturing the first-place finish in the Pan Division, Tony went on to win the Finals to be named World Champion Pizza Maker of the Year.

Read a Q&A with Tony on his competition experience and his winning pizzas.

Champions have been crowned in International Pizza Challenge

Stay tuned for all the official International Pizza Challenge final details. Please be patient as we travel back to our homes. For now. let’s highlight the division winners. Congratulations to the following champions in the International Pizza Challenge:

• Traditional
  Sergio Balderas, Truly Pizza, Dana Point, California
• Non-Traditional
  Alex White, Yukon Pizza, Las Vegas, Nevada
• Neapolitan
  Vincent Santoro, Song e Napule, New York, New York
• Pan
  Tony Cerimele, New Columbus Pizza Co., Nesquehoning, Pennsylvania
• World’s Best Cheese Slice
  Tan Tuong (Andy) Huynh, Cowabunga+, Hamilton, Ontario, Canada
• Best of the Best (Publicly Judged)
  Joe Carlucci, Valentino’s Pizzeria & Wine Bar, Madison,  Alabama
• Pizza Maker of the Year (Publicly Judged)
  Tony Cerimele, New Columbus Pizza Co., Nesquehoning, Pennsylvania

Final scoresheets are in!.

International Pizza Challenge Wednesday Results

International Pizza Challenge breaks the record for the number of competitors. Wednesday alone saw 260+ competitors presenting their best pie in:

• Non-Traditional
• Neapolitan,
• Ooni Traditional & Pan
• Daiya Vegan Divisions

Preliminary Results on the Top 5 competitors for Non-Traditional and Napoletana will advance to Thursdays finals.

Ooni Traditional Division Preliminary Results

Congratulations to everyone in the Ooni Traditional Division. Here are the Top 3:

1. Ryan Thompson
2. Jeff Taylor
3. Matt Hickey

Here are the full scoresheets:

Ooni Pan Division Preliminary Results

Congratulations to everyone in the Ooni Pan Division. Here are the Top 3:

1. Eidref Laxal
2. Ryan Ososky
3. Srdian Jelcic

Here are the full scoresheets:

Daiya Vegan Division Preliminary Results

Congratulations to everyone in the Daiya Vegan Division. Here are the Top 3:

1. Leonardo Zoppetti
2. Ali Afshar
3. Soyeon Chewning

Here are the full scoresheets:

Non-Traditional Division Preliminary Results

Top 5 Competitors in the Non-Traditional Division will advance to the Thursday Finals. They are:

1. Michael Vakneen
2. Alex White
3. Deserai Satullo
4. Andrew Scudera
5. Mckenzie Sanvido

Regional Winners for the Non-Traditional Division are in!

In addition to the Top 5, the Non-Traditional Division also recognizes regional winners. Congrats to the following competitors who placed in their region:

Southwest

1. Michael Vakneen
2. Alex White
3. Mckenzie Sanvido

Northwest

1. Anthony Gilbert
2. Sean Dempsey
3. Niles Peacock

Midwest

1. Deserai Satullo
2. Paul Cataldo
3. Brian Hall

Southeast

1. Camryn Suggs
2. Alejandro Burgaleta
3. Joey Streeter

Northeast

1. Andrew Scudera
2. Tracy Dykeman
3. Eric Von Hansen

International

1. Heitor Benatti
2. Bruce Madadi
3. Aleksandar Aleksic

Take a look at the full Non-Traditional Scoresheet:

Pizza Napoletana Division Preliminary Results

Top 5 Competitors in the Pizza Napoletana Division will advance to the Thursday Finals. They are:

1. Luca De Marinis
2. Vincenzo Capuano
3. James Terwilliger
4. Cesare Di lorio
5. Vincenzo Santoro

Here are the Pizza Napoletana Division full scoresheet:

International Pizza Challenge Tuesday Results

International Pizza Challenge breaks the record for the number of competitors. Tuesday alone saw 209 competitors presenting their best pie in:

• World’s Best Cheese Slice
• Pan
• Traditional
• CMAB Professional Division Preliminaries

Top 5 competitors will advance to Thursday’s Division Finals.

A note to competitors: These are preliminary results. When we share the full IPC Winners, we will include pizzerias, locations and links to the pizzeria.

Traditional Division Regional Winners are in!

In addition to the Top 5, the Traditional Division also recognizes regional winners. Congrats to the following competitors who placed in their region:

Southwest

1. Sergio Balderas
2. Matt Hutchinson
3. Alastair Hannmann

Northwest

1. Bill Crawford
2. Josh Hillman
3. Drew Balstad

Midwest

1. Carmela Cataldo
2. Ali Afshar
3. Nino Del Greco

Southeast

1. Andy Brown
2. Dustin Finnegan
3. Teo Tomasi

Northeast

1. Anthony Berghela
2. Michael Testa
3. Perry Bogacz

International

1. Gianluca Piersanti
2. Alessio Cataldo
3. Fiodar Huminski

Following are the Top 5 Competitors Tuesday’s Divisions who will advance to the Thursday Finals:

CMAB Pro Division Preliminary Results

Top 5 Competitors in the Pan Division will advance to the Thursday Finals. They are:

1. Chef Apisit Jitprasong
2. Chef Shi (Kevin) Zhao
3. Paramet Saisutth
4. Chef Sakamoto
5. Chef Nguyen Thi Huyen Trang

Here’s the full CMAB Pro Preliminary Division scoresheet:

Pan Division Preliminary Results

Top 5 Competitors in the Pan Division will advance to the Thursday Finals. They are:

1. Charlie Webb
2. Jeff Miner
3. Tony Cerimele
4. Craig Capano
5. Rov Bass

Here’s the full Pan Division scoresheet:

World’s Best Cheese Slice Division Preliminary Results

Top 5 Competitors in the World’s Best Cheese Slice Division will advance to the Thursday Finals. They are:

1. Rico Lunardi
2. Anthony DeSousa
3. Vicky Ixcot
4. Andy Huynh
5. Lorenzo Hernandez

Here’s the full World’s Best Cheese Slice scoresheet:

Traditional Division Preliminary Results

Top 5 Competitors in the Traditional Division will advance to the Thursday Finals. They are:

1. Sergio Balderas
2. Anthony Berghela
3. Gianluca Piersanti
4. Alessio Cataldo
5. Matt Hutchinson

Here’s the full scoresheet: (Regional winners for the Traditional Divisions will be announced Wednesday morning.)

The post International Pizza Challenge 2024 — Daily Results appeared first on Pizza Today.

The Pizza Expo 2024 Mobile App is your guide to the hottest event in pizza

The Official Pizza Expo show mobile app is available for download now. Simply go to the app page and click to download from App Store or Google Play. Search “Pizza Expo” and go to the show app.

Take time now to browse and use some of Pizza Expo app’s exciting features:

• Search for Exhibitors, tag your favorites and map booth location.
• Use the Floor Plan to locate your favorite booths on the show floor.
• Get a complete schedule of Pizza Expo events.
• Explore the Education Program, tag your favorites.
• Access updates, notifications, and show highlights from show management.
• Enter to win exclusive giveaways.

Download the Pizza Expo 2024 App now!

Click Matchmaking on the App

Pizza Expo MATCH is a specialist networking tool that will help you find & book meetings with business connections at International Pizza Expo. International Pizza Expo will bring together 400+ suppliers and 10,000+ attendees for 3 days in Las Vegas, NV. Connecting with everyone in this short timeframe is nearly impossible, so we’re offering you the chance to begin connecting NOW! With our new matchmaking platform, attendees and suppliers alike will be able to search for each other, send direct messages, and schedule meetings.

Go to Pizza Expo MATCH now!

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

The post Get the Pizza Expo 2024 Mobile App Now appeared first on Pizza Today.

How to meet people to make the most of Pizza Expo

Networking is a key component of attending International Pizza Expo. Whether you are an industry veteran or a new operator, networking will be highlight of Pizza Expo.

Knowing how to network at trade shows doesn’t come easy to some people. That’s why I wanted to break down networking tips to help you meet people at Pizza Expo. Explore ways to network at the world’s largest pizza show. Here are 10 networking tips for Pizza Expo:

1. Start before you go. If there is an attendee, speaker or exhibitor you want to meet. Start a dialog now and set something up. We’ve made that process easy with a Matchmaking program. With our new matchmaking platform, attendees and suppliers alike will be able to search for each other, send direct messages, and schedule meetings. Go to Pizza Expo Match now. 
2. Don’t wait until you hit the show floor to start conversations. Pizza Expo attendees and exhibitors will be everywhere — on your plane, at the airport and in your hotels. Engage with people outside of the convention center.
3. Monday provides the perfect opportunity to talk one-on-one with other attendees and speakers before the rush of the show floor opening Tuesday. Make the most of that time.
4. Go to the New Operator/Early Arriving Attendees Reception on Monday and Beer and Bull Idea Exchange Tuesday. Everyone there is ready to meet and mingle.
5. Get to the Keynotes early and sit by someone you have never met before and start a conversation. It may just be the best contact you make at the show.
6. Same goes for seminars and demonstrations. Strike up conversations with those around you.
7. Want to meet a speaker? Do it! Speakers often stick around after their talks to answer questions.
8. The competition areas are an optimal place for conversation to discuss everyone’s favorite topic, pizza. There will be a crowd of people to interact with.
9. Yes, hang out with your team or pizza people you’ve missed but don’t forget to venture out on your own and meet new people.
10. Finally, come to the Pizza Today booth #1007 and meet us! There will also be plenty of pizzeria pros there to be on The Hot Slice Podcast. That should be you, too.

We hope these networking tips for Pizza Expo will help you make the most of your show experience. Have a great show. We’ll see you in Las Vegas.

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

The post 10 Networking Tips for Pizza Expo appeared first on Pizza Today.

The 40th Anniversary PizzaExpo to commence later this month

Can you remember your first International Pizza Expo? Maybe this year will be your first show. At Pizza Today, we can remember our first Pizza Expo. Make sure you read about Editor In Chief Jeremy White’s first show in his Commentary. There is one common theme about first Pizza Expo experiences. Everyone is amazed by just how big and how much is happening at an event dedicated to pizza. Secondly, you feel like you have found your people. Call it home. Call it summer camp. Call it a homecoming. Pizza Expo holds a kindship like no other trade show.

Pizza Expo: The Beginning

Pizza Expo has grown into the industry’s largest event. The show had modest beginnings, founded by Gerry Durnell in Santa Claus, Indiana with Pizza Today Magazine and the National Association of Pizza Operators.

Keynote Addresses for the Ages

Over the years, we’ve heard from the pizza industry’s leading chefs and thought leaders like Ann Kim, Tony Gemignani, Chris Bianco, Mike Bausch, Donatella Arpaia and the list goes on and on. There were even times that our keynote speakers were commanders in other fields. Celebrity chef Robert Irvine gave the opening address in 2013.

Tommy Lasorda, manager of the Los Angeles Dodgers for 20 years, gave the opening keynote address in 1997. According to the Las Vegas Sun, Lasorda told the crowd, “You’ve got to work harder and be better prepared than your opponent,” Lasorda said. “You’ve got to love what you do and have pride in the organization you represent.”

This year’s keynote speakers are a testament to the success and leadership in the pizza industry.

Opening Keynote – Tuesday

John Arena, co-owner and co-founder of Metro Pizza, Las Vegas

John Arena

John Arena is a third-generation pizza chef that’s been pushing out pizza dough for more than 48 years, and is the co-owner and co-founder of Metro Pizza, a pizzeria in Las Vegas with 7 locations. They’ve won countless local and national awards and acclaim, including being named one of the Top 10 pizzerias in the U.S. by Penny Pollack and Jeff Ruby in their book “Everybody Loves Pizza, featured on “Entertainment Tonight” and “Live with Regis and Kathy Lee,” and listed as one of the 10 best pizzerias in America by USA Today. John Arena has been called the don of dough, the sultan of sauce, and the prince of pizza by the Las Vegas Review Journal, not to mention, he’s also a worldwide ambassador and elder statesman for the pizza industry. John coined the saying: “collaborators, not competitors.”

Day 2 Keynote — Wednesday

John & Jacque Farrell, Co-Founder of Farrelli’s Pizza in Tacoma, Washington

John & Jacque Farrell

After graduating from St. Martin’s College in Olympia WA in 1966, John Farrell worked with Saga Corporation throughout the country providing food services in colleges and universities. In 1979 he began his career in restaurants, owning several different concepts. In 1995 he started Farrelli’s Pizza with his daughter. Over the last 29 years, Farrelli’s opened 11 new locations. In 2008, the Farrells also created an Irish Pub that has been successful for the last 15 years. The company employs over 600 employees. John anticipates sales in 2024 in excess of 30 million dollars.

Jacque Farrell is the Co-Founder and CEO of Farrelli’s Pizza.  She has helped grow the company.  She is a graduate of the Washington State University’s Hospitality College as well as a graduate from the CEO program with Stanford. Jacque is also a member of the National Pizza Council, Washington State Hospitality Board member, Co-chair of Government affairs and has been in a Vistage CEO advisory program for over ten years.  Her passion stems from creating growth and opportunity for her people and the neighborhoods Farrelli’s serves.

Can’t Miss Happenings at Pizza Expo

For new Pizza Expo attendees and a reminder to show veterans, let’s draw your attention to some happenings that you won’t want to miss. Add these to your calendar. Circle them in your show guide. Do whatever it takes to get you there. In no particular order:

• Be methodical about how you approach your three days in the Exhibit Hall. We have a sold out show floor so it will be packed with products, services, tech and more for you to explore, taste, smell and demo.
• Don’t sleep on the Keynotes. Yes, it’s early in Las Vegas. This is an only opportunity to hear some the best in the business share their successes and challenges. You will take away something for your business.
• Take every opportunity to socialize with other fellow pizzeria operators. Go to Beer & Bull Tuesday and the Pizza Expo Block Party/World Pizza Games Acrobatic Dough-Tossing Finals Wednesday, as well as Monday’s New Operator/Early-Arriving Attendee Reception.
• Play to win! Don’t forget to pick up your game pieces for the $10,000 Megabucks Giveaway and New Exhibitor Treasure Hunt inside the entrance to the exhibit hall. You’ll need to be present on Thursday to win those prizes. We’re also bringing back Supremely Dressed so don your best pizza-related attire. Tag @pizzaexpo and use #SupremelyDressed24 with a selfie at the show. Must be present at the Block Party for your chance to win.
• Find menu inspiration and cheer on competitors at the International Pizza Challenge, International Sandwich Competition, CMAB’s California-Style Pizza Competition, Ooni Pizza Throwdown and the Daiya Plant-based Competition.
• Get to the Education Halls and Demonstration Stages. We’ve pulled together a full lineup of education sessions and demonstrations that run the gambit on pizza and menu trends and critical pizzeria issues. Not only are we hitting on important topics, but we’ve also enlisted the industry brightest thought leaders and chefs to lead the sessions and demos. Make sure to study the Show Guide and app to get sessions vital to your business on your calendar.

Exchange at Pizza Expo

Pizza Expo is always known for bringing something new to the table each year. In 2024, we’re launching the Exchange at Pizza Expo. This invite-only event takes place Sunday. The intimate event allows our ever-evolving industry a new way to connect decision makers with peers and suppliers in a structured and efficient environment where business gets done, actionable insights gained, and relationships forged. By being invitation-only, this event fosters knowledge-sharing, best practices, and forward-thinking dialogue amongst industry leaders. The Exchange features a keynote address, boardroom presentations, private one-on-one appointments and several networking and social opportunities. Want to see how to get one of these exclusive invites? Visit pizzaexpo.pizzatoday.com/exchange-at-pizza-expo/.

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

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Pizza Today pulls together the hottest news coming out of the World’s Largest Pizza Show for pizzeria owners, operators and the pizza industry

To keep everyone up to date on all the news and conversation surrounding Pizza Expo 2024, Pizza Today has compiled this definitive hub for the topic. Pizza Expo 2024 has concluded as the biggest best show yet. We will continue to bring you coverage from the Las Vegas Convention Center during the pizza show with updates, pizza competition results and more.

Bookmark this page to stay connected with all the updates, happenings and competition results from Pizza Expo 2024. Thank you for an amazing show. See you at Pizza Expo 2025 on March 25-27, 2025.

Deborah St. Clair from Carota’s Pizza in Augusta, Ky. won a Hobart® Legacy+® HL662 pizza dough mixer at the International Pizza Expo. Photo Courtesy of Hobart

Deborah St. Clair, Carota’s Pizza in Augusta, Ky. wins a Hobart® Legacy+® HL662 pizza dough mixer at the International Pizza Expo

Hobart, the premium commercial food equipment manufacturer known for designing and building some of the most reliable, must-have equipment, has announced Deborah St. Clair from Carota’s Pizza in Augusta, Ky. as the winner of its annual custom-designed mixer giveaway. The giveaway was held at the International Pizza Expo in Las Vegas in March.

Go to the article.

Official International Pizza Challenge 2024 Best Pizza Winners are…

We have the official news pulled together in one post for all of the winners of the world’s best pizza in Pan, Non-Traditional, Traditional, Neapolitan, Cheese Slice and Partner Competitions at the International Pizza Challenge. Explore the pizzerias with this year’s winning pizza makers and links to learn more about them.

Go to the Official International Pizza Challenge 2024 Best Pizza Winners.

Tony Cerimele wins World Champion Pizza Maker of the Year at Pizza Expo’s International Pizza Challenge

Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania, is the 2024 World Champion Pizza Maker of the Year at the International Pizza Challenge during Pizza Expo (March 19-21) in Las Vegas. After capturing the first-place finish in the Pan Division, Tony went on to win the Finals to be named World Champion Pizza Maker of the Year.

Find out more details and read a Q&A with Tony Cerimele.

Pizza Expo/Pizza Today Team host PizzaCon launch event at Pizza Expo

On Wednesday, the Pizza Expo/Pizza Today team donned PizzaCon shirts to showcase our next big event PizzaCon, taking place on November 7, 2024 at The Fillmore in Philadelphia. Attendees posed in The Fillmore PizzaCon set at the Pizza Today booth and scanned a QR code around the venue to sign up to receive updates and be included to win 2 free tickets to Pizza Expo 2025. A ribbon cutting event also took place at the entrance to the exhibit hall.

PizzaCon will allow you to experience hands-on curated experiences and demonstrations with suppliers in the top product categories for pizzerias like dough, sauce, cheese, technology and equipment. This is an exclusive event that we expect to be sold out. Registration will open in June.

Why attend? PizzaCon will be a very different experience to Pizza Expo; it’s hands-on, curated, and experiential and will be in a fun new environment. It’s ideal for pizzeria buyers in the Northeast region.

Learn more about PizzaCon.

International Pizza Challenge Finals Scoreboards are now up!

See the scoresheets for the Finals in the Traditional, Non-Traditional, Neapolitan/STG, Pan, World’s Best Cheese Slice, Pizza Maker of the Year and Best of the Best.

Go to our International Pizza Challenge 2024 — Daily Results page.

International Italian Sandwich Competition Results are in!

Congratulations to Fabio Cassela on winning the International Italian Sandwich Competition. Second Place goes to Deserai Satulc. The Third Place winner is Greg Bird.

Here is the full scoresheet:

Learn more about the International Italian Sandwich Competition.

Champions have been crowned in International Pizza Challenge

Stay tuned for all the official International Pizza Challenge final details. Please be patient as we travel back to our homes. For now. let’s highlight the division winners. Congratulations to the following champions in the International Pizza Challenge:

• Traditional
  Sergio Balderas, Truly Pizza, Dana Point, California
• Non-Traditional
  Alex White, Yukon Pizza, Las Vegas, Nevada
• Neapolitan
  Vincent Santoro, Song e Napule, New York, New York
• Pan
  Tony Cerimele, New Columbus Pizza Co., Nesquehoning, Pennsylvania
• World’s Best Cheese Slice
  Tan Tuong (Andy) Huynh, Cowabunga+, Hamilton, Ontario, Canada
• Best of the Best (Publicly Judged)
  Joe Carlucci, Valentino’s Pizzeria & Wine Bar, Madison,  Alabama
• Pizza Maker of the Year (Publicly Judged)
  Tony Cerimele, New Columbus Pizza Co., Nesquehoning, Pennsylvania

Final scoresheets are up on the International Pizza Challenge 2024 — Daily Results page. .

World Pizza Games 2024 Results are in!

Preliminary results are in for the World Pizza Games. The best pizzaiolo has been  crowned in each division of the five divisions – Freestyle Acrobatic Dough Tossing, Fastest Dough, Largest Dough Stretch, Fastest Pizza Box Folding, & Pizza Triathlon! Top 3 Finals winners in each division medal. First-place finishers receive $1,000. See who took home top honors.

Go to the World Pizza Games results.

Ooni Traditional Division Preliminary Results

Congratulations to everyone in the Ooni Traditional Division. Here are the Top 3:

1. Ryan Thompson
2. Jeff Taylor
3. Matt Hickey

Here are the full scoresheets:

Ooni Pan Division Preliminary Results

Congratulations to everyone in the Ooni Pan Division. Here are the Top 3:

1. Eidref Laxal
2. Ryan Ososky
3. Srdian Jelcic

Here are the full scoresheets:

Daiya Vegan Division Preliminary Results

Congratulations to everyone in the Daiya Vegan Division. Here are the Top 3:

1. Leonardo Zoppetti
2. Ali Afshar
3. Soyeon Chewning

Here are the full scoresheets:

Non-Traditional Division Preliminary Results

Congrats to Top 5 Competitors in the Non-Traditional Division who will advance to the Thursday Finals. They are:

1. Michael Vakneen
2. Alex White
3. Deserai Satullo
4. Andrew Scudera
5. Mckenzie Sanvido

Go to the full scoresheets.

Pizza Napoletana Division Preliminary Results

Congratulations to the Top 5 Competitors in the Pizza Napoletana Division who will advance to the Thursday Finals. They are:

1. Luca De Marinis
2. Vincenzo Capuano
3. James Terwilliger
4. Cesare Di lorio
5. Vincenzo Santoro

See full scoresheets for the Pizza Napoletana Division.

Pizza Expo Day 2 Recap

The Energy Continues

Day 2 at Pizza Expo kicked off with a moving Keynote Address “Collaboration and Long-Term Sustainability” with John Farrell Co-Founder and Jacque Farrell, Co-Founder and CEO at Farrelli’s Pizza in Tacoma, Washington. Let’s listen in:

 

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Optimizing the pizza business for success was paramount today with education sessions like Systems for Strategic Growth, Creating Multiple Revenue Streams, Increasing Your Profit Margins and Retaining Employees in Today’s Market.

The show floor was filled with eager pizzeria operators looking products, equipment, services and tech and building relationship with venders in thee exhibit hall.

Demos and workshops on the show floor brought the education to the Exhibition Hall. Making Dough & Pizza with Tony Gemignani, Chicago Tavern with Tony Gemignani and Tony Troiano, Hands-on Dough Session with Laura Meyer.

We had a first at the Pizza Today booth. Michael Sullivan proposed to Gabby Arevalo in the Pizza Today booth at the show. The couple worked together had their first kiss at a Pizza & Pasta Northeast Expo in Atlantic City over a year ago. The couple work at Spaceship Pizza  in Ronkonkoma, New York.

 

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International Pizza Challenge saw a huge number of competitors, over 260, vying for best pie in the Non-Traditional, Neapolitan, Ooni Traditional & Pan, and Daiya Vegan Divisions. Preliminary Results on the Top 5 competitors who will advance to Thursdays finals coming soon this evening. Check here for those results.

World Pizza Games Finals are happening now! A live stream is available. 

Traditional Division Regional Winners are in!

In addition to the Top 5, the Traditional Division also recognizes regional winners. Congrats to the following competitors who placed in their region:

Southwest

1. Sergio Balderas
2. Matt Hutchinson
3. Alastair Hannmann

Northwest

1. Bill Crawford
2. Josh Hillman
3. Drew Balstad

Midwest

1. Carmela Cataldo
2. Ali Afshar
3. Nino Del Greco

Southeast

1. Andy Brown
2. Dustin Finnegan
3. Teo Tomasi

Northeast

1. Anthony Berghela
2. Michael Testa
3. Perry Bogacz

International

1. Gianluca Piersanti
2. Alessio Cataldo
3. Fiodar Huminski

Check out more Preliminary Results.

CMAB Pro Division Preliminary Results

Top 5 Competitors in the CMAB Pro Preliminary Division will advance to the Thursday Finals. They are:

1. Chef Apisit Jitprasong
2. Chef Shi (Kevin) Zhao
3. Paramet Saisutth
4. Chef Sakamoto
5. Chef Nguyen Thi Huyen Trang

See the full CMAB Pro Preliminary Division scoresheet.

Pan Division Preliminary Results

Congrats to the Top 5 Competitors in the Pan Division who will advance to the Thursday Finals. They are:

1. Charlie Webb
2. Jeff Miner
3. Tony Cerimele
4. Craig Capano
5. Rov Bass

See the full Pan scoresheet. 

World’s Best Cheese Slice Division Preliminary Results

Top 5 Competitors in the World’s Best Cheese Slice Division will advance to the Thursday Finals. They are:

1. Rico Lunardi
2. Anthony DeSousa
3. Vicky Ixcot
4. Andy Huynh
5. Lorenzo Hernandez

Check out the full World’s Best Cheese Slice Scoresheet.

Traditional Division Preliminary Results are in!

We have preliminary results for the Traditional Division at the International Pizza Challenge. Congratulations to the Top 5 Competitors in the Traditional Divisions who will advance to the Thursday Finals. They are:

1. Sergio Balderas
2. Anthony Berghela
3. Gianluca Piersanti
4. Alessio Cataldo
5. Matt Hutchinson

Check out the Traditional Scoresheet. 

Pizza Expo Day 1 Recap — The Excitement was Electric!

We kicked off our 40th Pizza Expo with inspiration, joy and tears as Keynote Speaker John Arena uplifted and moved a filled hall pizzeria operators and pizza pros. He received a beautiful standing ovation as he took the stage. Let’s listen in on a touch of his address.

 

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After the keynote address, pizzeria operators and professionals took to the seminar hall for education sessions devoted to making their businesses better. Pizza People packed sessions on Pizza Crust Bootcamp, Building a Great Relationship with Vendors, Negotiating Basics, Pizza By the Slice 101, A Pizzeria’s Guide to Social Media, A Look at Futuristic Pizzeria Tech and more.

The anticipation and crowd gathered as the doors to the 40th Anniversary Pizza Expo opened and attendees filed into a sold out exhibit hall. Some key insights we found at Day 1 on the show floor: innovation, creative and new ingredients and an infusion of high-tech solutions attainable to the small business operator. Crowds of attendees also packed the demonstration area and competition areas with the World Pizza Games and the International Pizza Challenge.

We finished the day with camaraderie and cheers at our annual Beer & Bull Idea Exchange to one huge Day 1 at Pizza Expo.

International Pizza Challenge Preliminary Results on the Top 5 competitors who will advance to Thursdays finals coming soon this evening. Check here for those results. Regional Traditional Winners will be announced first thing in the morning.

Education Jumpstarts Pizza Expo 2024

Sunday and Monday at International Pizza Expo is devoted to education. Sunday afternoon is focused on deep-dive paid workshops with topics such as The Million-dollar Pizzeria, Your Brand and Marketing Strategy, and What to do Before You Raise Prices. Workshops continue Monday morning with Mastering Profitability, Launching and Thriving with a Mobile Pizzeria, Using Processes to Propel Your Pizzeria to New Heights. Find out more about workshops.

Pizzeria Operators will flock to the education halls Monday (starting at 12:30 p.m.) as the early arriving attendees and new operator sessions run all afternoon.

• 12:30 pm  State of the Slice: A Look at Slice Shop Trends with Scott Wiener, Founder, Speaker, Scott’s Pizza Tours & Slice Out Hunger
• 1:30 pm  Building Your Business Through Partnerships with Mark Lacz, Managing Partner, TyMark Restaurant Group, Tyler Carlson, Managing Partner, TyMark Restaurant Group
• 1:45 pm  How to Sell Your Pizzeria for Top Dollar with Scott Sandler, Owner-Operator, Speaker, Pizza Via
• 2:45 pm  How I Baked My Way Into the Pizza Industry with Andrew Butler, Speaker
• 3:00 pm  Panel Discussion: Growing Pains with Tony Gemignani, Slice House by Tony Gemignani, Jeff Smokevitch, Co-Founder & Co-Owner, Blue Pan Pizza, Lars Smith, Chef/Co-Owner, State of Mind
• 4:00 pm  Developing & Living Your Vision with Mike Bausch, Owner, Speaker, Andolini’s Pizzeria
• 4:15 pm  Exit Strategies for Retirement with Scott Anthony, Owner-Operator, Speaker, Punxsy Pizza

Monday events end with a New Operator Happy Hour at 5 pm giving operators a chance to meet and mingle with fellow pizza pros.

For a schedule of education, download the Pizza Expo Mobile App or visit PizzaExpo.com.

Last Minute Tips to Prepare You for Pizza Expo

The Pizza Expo and Pizza Today team has put this trusty checklist together to help you make sure that you’re prepared for Pizza Expo and ready to make the most of your time at the show:

• Double check your travel details including Show Registration including Workshop or Competitions; Hotel; Flights and Other Reservations you’ve made in Las Vegas
• Check the Las Vegas weather. Make packing easy by knowing what to expect.
• Download the official #PizzaExpo app to connect with other attendees and suppliers, better plan your time at the show and get access to excusive giveaway opportunities. Get it here. 
• Create your must-see list of exhibitors and education sessions you don’t want to miss.
• Have a mission. What do you want to get out of the show? What business needs to transpire? What areas do you need to learn?
• Dress to impress – wear your finest pizza-themed attire and enter the Supremely Dressed competition for a chance to win $500!
• Bring an empty water vessel – Outside food and beverages are not allowed on the show floor, but you can bring and empty water bottle and fill it up at the available water stations to help quench your thirst!
• Wear comfortable shoes – the show floor spans over 120,000 square feet (that’s more than 2 football fields) so make sure you to bring your walking shoes! In fact, wear comfortable clothes and layers if needed. With all the food tasting on the show floor, elastic or comfort waistbands are a good option.
• Plan your travel – There will be no shuttle service to the venue this year, so make a plan to walk, drive, or rideshare.
• Bring your confirmation email with you to the registration desk to print your badge. Insider Tip: Skip the line on day one by picking up your badge early during registration hours. 

Find more tips to a successful show.

The Hot Slice Podcast to interview Pizza Pros at Pizza Expo

We’re bringing The Hot Slice Podcast back to Pizza Expo. Go to the Pizza Today/40th Anniversary Lounge Booth #1007 and let us know you want to be on the podcast. Share your story with us. Interviews will take 5-10 minutes.

Listen to The Hot Slice Podcast.

Don’t Forget to Pack your Best Pizza Outfit

Dressed to impress at Pizza Expo 2024 means donning your best pizza outfit! Enter for a chance to win the title “Most Supremely Dressed” and $500! Plan your most supreme pizza-themed outfit – pizza shoes, suits, hats, backpacks, nails, everything is fair game! At the show, show off your style by taking a photo at one of the Pizza Expo branded installations! Post your selfie to Instagram or Facebook, tag @PizzaExpo, and use hashtag #SupremelyDressed.

Learn more about Supremely Dressed at Pizza Expo. 

Networking Tips for Pizza Expo

Networking is a key component of attending International Pizza Expo. Whether you are an industry veteran or a new operator, networking will be highlight of Pizza Expo. Explore ways to network at the world’s largest pizza show. Here are a few networking tips for Pizza Expo:

• Don’t wait until you hit the show floor to start conversations. Pizza Expo attendees and exhibitors will be everywhere — on your plane, at the airport and in your hotels. Engage with people outside of the convention center.
• Monday provides the perfect opportunity to talk one-on-one with other attendees and speakers before the rush of the show floor opening Tuesday. Make the most of that time.
• Go to the New Operator/Early Arriving Attendees Reception on Monday and Beer and Bull Idea Exchange Tuesday. Everyone there is ready to meet and mingle.
• Get to the Keynotes early and sit by someone you have never met before and start a conversation. It may just be the best contact you make at the show.

Get 10 Networking Tips for Pizza Expo. 

Listen to a Sneak Peek from Opening Keynote John Arena

This week on The Hot Slice Podcast Jeremy sits down for a one-on-one interview with pizza legend John Arena. The co-founder of Metro Pizza in Las Vegas will deliver the opening day keynote address at the 40th Pizza Expo later this month.

During the discussion, John touches on his feelings about tinkering with dough formulas and pushing the industry forward through trial and error. He teases his keynote (“from Me to We,” he says) and even talks about his favorite style of pizza to eat (hint, he grew up on it), as well as his favorite style of pizza to make.

Listen to Episode 195. Pizza Legend John Arena, the One & Only.

Just Announced: Block Party Live Stream

A highlight of Pizza Expo is The Pizza Games Finals & Block Party. Wednesday, March 20. And if you are not attending the show you can still tune in on our Live Stream, Wednesday, March 20, at 5:00 PM PT / 8:00 PM ET.

Pizza Expo throws its annual thank-you Block Party for the pizzeria industry. It is our annual celebration for all pizza industry attendees and exhibitors. The party features music, games and contests, food and beverage booths, and the ever-popular finals of the Freestyle Acrobatic Dough-Tossing event from the World Pizza Games.

Go to the Block Party Live Stream.

What goes into Judging the International Pizza Challenge at Pizza Expo?

We are going behind the judges’ curtain at this year’s International Pizza Challenge at Pizza Expo in Las Vegas. Jeremy and Denise get the inside scoop on IPC judging from longtime judges Hassi Sadri, Scott Wiener and Scott Anthony. Our three esteemed guests outline new initiatives to aid in transparency and training the 50 judges who will evaluate entries to help them be on the same page and make sure that every pizza is judged fairly and consistently. Find out what’s changed this year and get competition tips straight from the judges.

Listen to the episode.

Pizza Expo 2024 Preview — 40 Years of Community

The pizza industry is different than most. There is a strong bond, a sense of community and a helping spirit. It wasn’t always that way. What changed the industry was the first International Pizza Expo in 1984. Today, the pizza industry is a realization of the vision of the inaugural Pizza Expo.

Pizza Expo 2024, commencing at the Las Vegas Convention Center, March 19-21, is expected to be biggest and best Pizza Expo yet. Attendees and exhibitors can expect fanfare and celebration of our four decades.

Read our Pizza Expo 2024 Preview.

Get a Pizza Expo Preview on The Hot Slice Podcast

The 40th Pizza Expo is less than one month away. Jeremy, Josh and Denise dedicate this episode to all things Pizza Expo. From the show floor, competitions and demos to seminars and special events, there’s so much to look forward to this year.

Listen to the episode.

Pizza Expo 2024 Mobile App NOW AVAILABLE

The Official Pizza Expo show mobile app is available for download now. Take time now to browse and use some of Pizza Expo app’s exciting features: Search for Exhibitors, tag your favorites and map booth location; use the Floor Plan to locate your favorite booths on the show floor; get a complete schedule of Pizza Expo events; explore the Education Program, tag your favorites and more.

Download the App.

Check back to this Pizza Expo 2024 Hub often before, during and after Pizza Expo 2024 to get all the news surrounding the World’s Biggest Pizza Show. Don’t forget to bookmark this page.

The post Pizza Expo 2024: All News from the World’s Largest Pizza Show appeared first on Pizza Today.

Pizza Expo, Women’s Pizza Month, Pi Day, March Madness, Spring Break fill March with pizza focus

March is a big month for pizza, not just pizza sales but pizza community, too. With Pizza Expo, Womens Pizza Month, Pi Day, St. Paddy’s Day, the NCAA Basketball Tournaments and Spring Break, your pizza calendar will be full. Take advantage the following March events:

Pizza Expo to be the Event of the Year

The biggest event in pizza happens March 19-21 in Las Vegas, International Pizza Expo celebrates its 40^th year with a record-breaking show that brings the pizza industry together at the West Hall of the Las Vegas Convention Center. If you haven’t registered for Pizza Expo 2024, the clock is ticking. For those who have, come back to PizzaToday.com all month long as we prepare you for the show, give daily updates from Pizza Expo and announce all of the competition winners as they are announced.

To start, here are a few Pizza Expo news items to be away of:

• Pizza Expo Preview
• Download the Pizza Expo Mobile App
• Read on about our Day 1 Keynote John Arena
• Go behind the Judges’ Curtain at the International Pizza Challenge

March is Women’s Pizza Month

Women’s Pizza Month and Women’s History Month are in March. It is an opportunity to celebrate women in the male-dominated pizza industry. The Women in Pizza movement has empowered more women in the pizza industry to share their stories, talents and expertise. Go to Instagram’s #womenspizzamonth hashtag and find out how pizza makers and pizzerias are celebrating.

Big Pizza Sales Days to capture in March

Don’t forget to capitalize on some of the biggest pizza sales days all month. They are:

Pi Day – March 14

Pi Day is the Mathematical Celebration of Pizza. March 14th has become synonymous with marketing delicious round comfort foods for the mathematical turned food holiday known as Pi Day. On this day, pizzerias, bakeries and many other vendors of round baked goods offer deals to commemorate the mathematical constant: “pi” (?) or “pie”. Find out more.

Saint Patrick’s Day – March 17

St. Paddy’s Day may be an Irish holiday, which puts emphasis on Irish restaurants and pubs. That will not stop pizzerias from getting in on the action with Irish or green beer promotions and Irish cuisine-inspired pizza specials. Think corned beef, cabbage, potatoes, rye infused crusts, bangers and mash.

NCAA Basketball March Madness

Whether it’s men’s or women’s March Madness, the NCAA Basketball Tournament can turn into huge pizza sales days for dine-in as a destination to watch all of the college basketball action or carryout and delivery during the games. Don’t forget about promoting your catering and party-sized packages.

Men’s NCAA Basketball March Madness Schedule

• Selection Sunday: Sunday, March 17
• First Four: March 19-20
• First round: March 21-22
• Second round: March 23-24
• Sweet 16: March 28-29
• Elite Eight: March 30-31
• Final Four: Saturday, April 6 at State Farm Stadium in Glendale, Arizona.
• NCAA championship game: Monday, April 8 at State Farm Stadium in Glendale, Arizona.

Women’s NCAA Basketball March Madness Schedule:

• Selection Sunday: 8 p.m. ET Sunday, March 17 on ESPN
• First Four: March 20-21
• First round: March 22-23
• Second round: March 24-25
• Sweet 16: March 29-30
• Elite Eight: March 31-April 1
• Final Four: Friday, April 5 at 7:30 and 9 p.m. ET on ESPN, hosted at Rocket Mortgage FieldHouse in Cleveland, Ohio.
• NCAA championship game: Sunday, April 7 at 3 p.m. ET on ABC, hosted at Rocket Mortgage FieldHouse in Cleveland, Ohio.

Spring Break

Many schools and colleges take a spring break in March or April. Know when your area spring breaks are so you can gear spring break “Staycation” promotions to them. If you are a spring break destination, find out the high tourism spring break dates from your local tourism bureau and aim promotions at tourists.

The post March is a Celebration of Pizza People appeared first on Pizza Today.

Pi Day: A Mathematical Celebration of Pizza

March 14th has become synonymous with marketing delicious round comfort foods for the mathematical turned food holiday known as Pi Day. On this day, pizzerias, bakeries and many other vendors of round baked goods offer deals to commemorate the mathematical constant: “pi” (?) or “pie”.

What’s the true meaning of Pi Day? Piday.org sums up the occasion: “Pi Day is celebrated on March 14th (3/14) around the world. Pi (Greek letter “?”) is the symbol used in mathematics to represent a constant — the ratio of the circumference of a circle to its diameter — which is approximately 3.14159.”

As you can see, it’s an easy jump to pizza. They are circular (except the ones that are square, oblong, oval or rustic). And what’s a better representation of the mathematical constant than pizza?

For pizzerias, Pi Day is an opportunity to kick up pizza promotions on a typical Thursday and grab some of the local limelight. Let your local media and influencers know what your pizzeria is doing to celebrate Pi Day.

Want to get creative Pi Day ideas, browse the #PiDay hashtag on Instagram.

Go to our Instagram Story and you can see what fellow pizzerias are doing for Pi Day. We are sharing pizzeria Pi Day posts all day long! Happy Pi Day!

The post 3:14 — Thursday, March 14th is Pi Day appeared first on Pizza Today.

Our Editor-in-Chief remembers some of his most favorite Pizza Expo moments

After a full year (honestly, more than a year) of planning, the 40th Pizza Expo is finally here this month in Las Vegas. From its humble beginnings in 1984, to now, the “Show of Shows” has experienced quite an evolution. It is, without question, the “Super Bowl of the Pizza Industry.”

Jeremy White, Editor in Chief, Pizza Today Magazine

As I look back on my career here at Pizza Today, it’s staggering to think this month’s Expo will be my 22nd show. I’ve had so many amazing Pizza Expo experiences over my two decades in the industry and have made so many friends at the event. There is not enough space in this magazine to share all the great Pizza Expo stories I’ve been involved with over the years.

Some shows do stick out in my mind more than others. Recently, our marketing team filmed a promotional video where I (along with Show Director, Bill Oakley; Executive Editor, Denise Greer and Senior Designer, Josh Keown) was asked to share some Pizza Expo memories in honor of the 40^th Anniversary.

These are a few previous Pizza Expos that stick out the most to me:

• 2001 — This was my first Pizza Expo, and you never forget your first. I started working at Pizza Today in September 2000, so for a little more than six months I heard about the event frequently. Still, nothing prepared me for seeing it in person for the first time. I had no idea just how amazing it was until I experienced it for myself!

It was a bit of a “weird” Expo in that the show’s founder, Gerry Durnell, had just completed a sale of Pizza Today and Pizza Expo to New York-based MacFadden Publishing. It was the last hurrah for Durnell, who had quite a knack for doing some, ahem, “creative” things (shout out to the one-off swimsuit issue he published… don’t get me started on that gem). His creative mind led him to decide this Pizza Expo needed ice sculptures and sandcastles. Yes, you read that correctly. As I walked the show floor, every once in a while I’d walk past an artist making immaculate castles in a huge sand box or an ice sculptor making intricate designs from blocks of ice. Sure, they were amazing works from talented people … but I could not figure out for the life of me what this had to do with the pizza business.

Apparently, I wasn’t the only one.

• 2003 — We were a nation at war, officially. Pizza Expo 2003 was set to kick off March 24. On March 19^th, 2003, the United States and coalition forces invaded Iraq and the Iraq War was underway.

There were travel concerns stemming from 9/11. With us now at war and those travel concerns resurfacing … would anyone show up for Pizza Expo 2003? (They did. It was a great show).

• 2005 — The World Pizza Games were established this year. They brought new excitement and fresh competitive outlets to Pizza Expo. Nearly two decades later they’ve grown, evolved and are better than ever and still going strong. I still remember how mesmerized I was watching the acrobatics up close and personal for the first time.
• 2011 — My friend Joe Fugere from Seattle-based Tutta Bella delivered a really good and thoughtful keynote address in 2011. He set a very high bar for others to follow.
• 2013 — Though it turned out not to be last time, this was the first time I ended up being an integral part of the keynotes. This wasn’t necessarily by design. We’d tapped Chicago pizzeria owner Bill Jacobs to kick Pizza Expo off in style. Piece Pizzeria was absolutely killing it (still is) with New Haven-style Apizza in the Windy City. As we got closer to the show, Bill called me and asked if I’d be willing to sit on stage with him and interview him as opposed to him standing solo and delivering a speech. So that’s exactly what we did. (Years later Paulie Gee would ask for the same at a Pizza & Pasta Northeast Show in Atlantic City).
• 2019 — The legendary Chris Bianco delivered one of the most interesting and packed keynote sessions in Pizza Expo’s storied history. He passionately told the story of his journey in the pizza industry. It left an indelible mark on all who were there.
• 2020 — March of 2020 was a very scary time. A Pizza Expo did not happen in this year, as we all know. But seeing the industry pull together in the face of adversity as we navigated a pandemic together, horrific as it was, did inspire many developments that fuel growth today.
• 2021 — I consider this the “weirdest” Pizza Expo ever. Ever since my first one in 2001, the show has always taken place in the first quarter of the year. While the overwhelming majority of the time Pizza Expo happens in March, there were occasions here and there where it staged in February or April. But in 2021, thanks to the aforementioned pandemic, Pizza Expo did not happen until August. And there was no patented red carpet. It was a unique experience when stacked against other Pizza Expos. But I’ll say this: my friend Mike Bausch brought the house down with the sickest, most dope walkup and gave an absolute banger of a keynote that I’ll never forget.
• 2023 — If you missed the legendary Tony Gemignani’s keynote address at last year’s Pizza Expo, shame on you. It has become iconic. I’ve seen lots of keynotes, and I’ve never seen the room that packed. The energy was indescribable.
• What’s next? The next great Pizza Expo moment hasn’t happened yet, but rest assured it’s coming. I’ll see you in Las Vegas in just a few weeks and we’ll witness it together.

See you in Vegas!

Jeremy White

Editor In Chief

jwhite@pizzatoday.com

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Norwood, Mass. (January 18, 2024) – As National Pizza Week wraps up this Sunday, January 20, 2024, Uno Pizzeria & Grill – the birthplace of deep dish pizza – is proud to announce its 80^th birthday celebration this year. The iconic pizza destination will honor the milestone at its fifteen restaurants throughout Massachusetts with a series of contests, events and promotions where nostalgic Uno guests from the last eight decades can share some of their fondest memories and experiences at Uno’s for a chance to win prizes, including an all-expenses paid trip to Chicago, where the Uno story began in 1943.

The contest will encourage Uno’s fans to share their ‘Uno’s Moments,’ heart-warming stories of family nights, first dates, post-game meals and gatherings with friends at www.unos.com/80years and through Uno’s’ social media pages. Contest entrants will also have opportunities to win free pizza for a year and Uno’s swag and apparel in addition to the all-expenses paid trip to Chicago, which also includes a visit to the original Uno Pizzeria & Grill on the corner of Ohio and Wabash. Plans for in-restaurant events, along with weeklong celebrations for Uno’s’ other signature styles of pizza including Chicago Thin Crust, Detroit-style, Tavern-style, Gluten-free and Cauliflower crust will be announced in weeks ahead.

“The common thread amongst our loyal guests from over the last several decades is that fond memories are created at Uno’s, long-lasting memories of visiting our restaurants and trying our deep dish pizza for the very first time with friends, family and teammates,” said Erik Frederick, CEO of Uno Pizzeria & Grill. “We look forward to hearing more of those memories through Uno’s Moments, and creating even more memories in the years to come here in Massachusetts, which became our home away from home when Aaron Spencer introduced delicious deep dish pizza here in 1978.”

Uno Pizzeria & Grill, formerly and commonly referred to as Pizzeria Uno, was introduced outside of Illinois for the very first time in 1978 when Aaron Spencer – Massachusetts resident, entrepreneur and prominent businessman – purchased the franchise rights to the restaurant and brand. Spencer opened the first franchise location in Boston with an expanded menu to attract a broader crowd than just pizza enthusiasts. Uno’s now has fifteen restaurants in Massachusetts cities and towns including Attleboro, Bellingham, Braintree, Dedham, Framingham, Haverhill, Leominster, Millbury, Revere, two in Springfield including the Basketball Hall of Fame, Sturbridge, Westborough, Worcester and Wrentham, and its corporate headquarters are located in Norwood.

Knowing well that some people who grew up with Uno’s here in Massachusetts have moved to different areas in New England, Uno’s is also offering the contest to those who now reside in New Hampshire, Rhode Island and Maine and can take advantage of in-restaurant promotions and events at their respective hometown Uno’s. For more information, please visit www.unos.com.

About Uno Pizzeria & Grill:

Based in Boston, Massachusetts, Uno Restaurant Holdings Corporation includes approximately 80 company-owned and franchised UNO Pizzeria & Grill restaurants located in 18 states, and the District of Columbia, India, and Saudi Arabia. UNO is all about connecting people over awesome pizza – from its famous Chicago Deep Dish, which UNO invented in 1943, to its Chicago Thin Crust, to its gluten-free and vegan pizzas to its new Detroit Style Pizza. For more information, visit www.unos.com.

The post Uno Pizzeria & Grill Celebrates 80 Delicious Years with ‘Uno’s Moments’ and Chances to Win Trip to Chicago and Free Pizza for a Year appeared first on Pizza Today.

Guide to the 2024 Best Pizza Lists

The search of this year’s leading national best pizza lists has started early. Did your pizzeria make one of this year’s top pizza lists? Making best pizza in the US, state, region or even world can be a game changer for pizzerias. Be sure to bookmark this guide and visit it often. Bookmark this page. We will be updating it with new pizza lists as they come out.

See which pizzerias are being recognized in the U.S. this year. Each “best pizza” list is based on its own criteria using expert panels, audience votes, reviews or other factors. Here are the biggest pizza lists of 2024 so far:

Eat This, Not That! Ranks Best Slice of Pizza, According to Chefs

Burrata & Hot Honey Pizza, L’Industrie, Brooklyn, NYC

New York slice famed L’Industrie nabs the No. 1 spot on Where to Get The Best Slice of Pizza in America, According to Chefs from Eat This, Not That!, a brand that’s comprised of an award-winning team of journalists and board-certified experts, doctors, nutritionists, chefs, personal trainers, and dietitians who work together to bring you accurate, timely, informative, and actionable content on food, nutrition, dieting, weight loss, health, wellness, and more.

L’Industrie’s pizzas were called “a textural masterpiece.” Also in Top 10 pizza slices spots are Ian’s Pizza in Madison, Wisconsin. Tivoli in Seattle, Wells Brothers Pizza in Racine, Wisconsin, Umberto’s in New York.

Check out the full best pizza slices list at Get The Best Slice of Pizza in America, According to Chefs.

Muhammad Abdul-Hadi, Down North Pizza, Philadelphia, PA

James Beard Awards recognizes Pizzerias, Pizza Chefs

Pizzerias are being recognized in several James Beard Award categories this year. The James Beard Awards are among the nation’s most prestigious honors recognizing leaders in the culinary and food media industries, and those in the broader food systems.

Check out these what pizzerias and pizza chefs are honorees or finalists in the James Beard Awards 2024:

Muhammad Abdul-Hadi, Founder/Owner, Down North Pizza and Down North Foundation, Philadelphia, PA, will receive the Leadership Award for Industry Culture and Practices.

Photo Courtesy of Lovely’s Fifty Fifty

Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR, is a finalist for Outstanding Chef.

Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD is a finalist for the award for Best Chef: Mid-Atlantic.

Honorees and category winners will be announced at the James Beard Awards® ceremonies presented by Capital One held on June 8-10 in Chicago.

Congrats also the James Beard Awards semi-finalists, including:

Chef-owner Tony Conte opened Inferno in 2015. He applies his fine-dining culinary background to his artisanal, wood-fired pizzeria.

Outstanding Wine and Other Beverages Program — Bufalina, Austin, TX

Best Chef by Region

California — Michael Procaccini and Stefano Procaccini, La Parolaccia, Long Beach, CA

Great Lakes — Salvador Fernandez, Bridges Craft Pizza & Wine Bar, Greencastle, IN

New York State — Scarr Pimentel, Scarr’s Pizza, New York, NY

For more about the honorees and finalists, as well as when the awards ceremony will take place, read Pizzerias, Pizza Chefs recognized at 2024 James Beard Awards.

International Pizza Challenge crowns Best Pizza winners, Pizza Maker of the Year

Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania, is the 2024 World Champion Pizza Maker of the Year at the International Pizza Challenge during Pizza Expo (March 19-21) in Las Vegas

Pizza makers from pizzerias around the world went head-to-head to find out who makes the best pizza in the world at the International Pizza Challenge (IPC) at Pizza Expo in Las Vegas, March 19-21, 2024. This year’s Challenge included five professional pizza-making divisions and three partner competitions. In all, International Pizza Challenged welcomed 439 unique pizza competitors with a total of about 500 competition spots in the Traditional Pizza, Non-Traditional Pizza, Neapolitan/STG Pizza, Pan Pizza, World’s Best Cheese Slice divisions.

Check out these best pizza winning pizzerias:

• Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania, is the 2024 World Champion Pizza Maker of the Year and Best Pan Pizza.
• Joe Carlucci, owner of Valentina’s Pizzeria & Wine Bar, Madison, Alabama, captures 2024 Best of the Best Pizza title.
• Andy Huynh, Cowabunga+, Hamilton, Ontario, Canada, wins the World’s Best Cheese Slice.
• Vincenzo Santoro, Song e Napule, New York, New York, wins Best Neapolitan Pizza.
• Alex White, Yukon Pizza, Las Vegas, Nevada, wins Best Non-Traditional Pizza.
• Sergio Balderas, Truly Pizza, Dana Point, California, wins wins Best Traditional Pizza.

Regional Best Traditional Pizzas and Best Non-Traditional Pizzas in the Midwest, Northeast, Southeast, Northwest, Southwest and International were also recognized. For more on the International Pizza Challenge and to see more best pizza winners, go to Official International Pizza Challenge 2024 Best Pizza Winners are…

Clever identifies The Best Pizza Cities in America

Clever Real Estate names Denver among the best pizza cities, in addition to Chicago and New York.

Clever’s research went on to rank 50 Pizza Cities, The 15 Best Pizza Cities, Rankings by Category, The 10 Worst Pizza Cities and America’s Pizza Preferences.

According to Clever, they ranked “50 biggest metro areas in the U.S. using the following parameters for each city: Pizza reputation, based on a survey of 1,000 Americans; Rate of pizza restaurants per 100,000 residents; Pizza passion, based on local internet search activity for 34 pizza-related terms (e.g., “pizza near me,” “pizza delivery,” “pan pizza,” etc.); Average Yelp rating for pizza restaurants; Average price of a large cheese pizza; Average price of a large pepperoni pizza; Share of median annual income required to purchase one cheese pizza each week for a year; and Share of median annual income required to purchase one pepperoni pizza each week for a year.”

Go to Clever’s The Best Pizza Cities in America: 2024 Data.

Top 100 Pizza Spots according to Yelp Elites 2024

Yelp has just released its list Top 100 Pizza Spots. Pizzerias on the list were selected by Yelp Elite Squad. Who are these Yelp Elites? According to Yelp’s Support Center, “The Yelp Elite Squad is our way of recognizing people who are active in the Yelp community and role models on and off the Yelp site. Elite-worthiness is based on a number of things, including well-written reviews, high quality photos, a detailed personal profile, and a history of playing well with others.”

Lombardi’s Pizza, New York

For the Top 100 pizza list, Yelp compiled the list according to this: “This is an all-time list of the Top Pizza Spots in the US, according to Yelp Elites. We identified businesses in the pizza category on Yelp, then ranked those spots using a number of factors, including the total volume and number of 5-star reviews each business had that were written by members of the Yelp Elite Squad.”

1. Pequod’s Pizzeria, Chicago, Illinois
2. Bestia, Los Angeles, California
3. Lombardi’s Pizza, New York, New York

Find out who else made the Top 100, go to the Top 100 Pizza Spots according to Yelp Elites 2024.

35 Pizzerias to Watch in 2024

Our 35 pizzerias to watch this year was hand selected by Pizza Today, taking into account factors like total operation, from sales and employee programs to community outreach and marketing. We asked independent pizzeria owners to submit their businesses for consideration in our Pizzerias to Watch list. We received hundreds of outstanding submissions. To name a few:

• Abbiocco Pizzeria, Indianapolis, Indiana AbbioccoPizzeria.com
• Dedham House of Pizza, Dedham, Massachusetts www.dedhamhouseofpizza.com
• Mattenga’s Pizzeria, Schertz, Texas mattengas.com/
• Old Town Pizza, Auburn, California www.otpizza.net
• Slice Pizza & Brew, Birmingham, AL https://www.slicebirmingham.com/

Check out the entire 35 Pizzerias to Watch in 2024 feature.

Stay tuned. More best pizza lists will be added as they are published.

See who made America’s Best Pizza Lists in 2023.

The post Guide to the 2024 National “Best Pizzas” Lists appeared first on Pizza Today.

New Invite-Only Initiative Brings Innovative Approach to 40th Installment of Pizza Expo

The 40th Anniversary International Pizza Expo will kick off this March with a new and unique event, Exchange at Pizza Expo. The event is designed to help growth-focused pizzeria owners and operators expand their networks, accelerate their business growth, and learn about innovative solutions and services for their actual business needs.

The intimate, invite-only event will take place the Sunday prior to the show’s opening. Exchange at Pizza Expo on March 17th extends the Pizza Expo experience for select pizzeria owners and vendors with Pizza Expo’s Show Floor opening on March 19 and closing on March 21. Exchange at Pizza Expo gives participants and vendors the opportunity to take care of business ahead of the hustle and bustle of the world’s largest pizza industry event.

Exchange will host qualified buyers and vendors to a unique format that includes small group, boardroom-style presentations, a keynote session, one-on-one appointments, and networking opportunities in a smaller, more intimate setting. The style and format optimize attendees’ time to maximize their opportunities to arrive at actionable next steps with newly introduced partners before Pizza Expo even begins. The Event delivers a style and service befitting owners and operators with busy schedules and wish for a more efficient way to discover the solutions and information they need without sacrificing important vetting and one-to-one discussions. 

Aracely Ferraresi, Vice President of the Xcelerator Division at Emerald, parent company of International Pizza Expo, oversees the new initiative. “We are thrilled to introduce Exchange at Pizza Expo, an exclusive gathering crafted to empower our esteemed attendees with invaluable networking opportunities and resources for accelerated business growth,” she says. “This intimate, invite-only event brings together pizzeria owners & operators along with vendors in a dynamic setting. Through personalized curated schedules, presentations, and tailored networking sessions, Exchange at Pizza Expo promises to be a transformative experience that we expect will be a valuable add on to our show.” 

How it works: Personalized schedules for each pizzeria operator will be created based on their interest and needs with Peer Group two days of boardroom presentations, 1:1 meetings, and networking opportunities. The Event team gives special attention to individually curate attendees’ experiences to support their growth goals and business needs. Participants will learn about products, services and equipment, while also developing deep connections with fellow operators and each other.

Interested pizzeria owners and operators with 10 or more locations may request an invite to the exclusive event and interested Suppliers may request more information using the form at https://pizzaexpo.pizzatoday.com/exchange-at-pizza-expo/.

About International Pizza Expo & Conference: The annual International Pizza Expo remains unchallenged as the industry’s largest event. Thousands of pizzeria professionals convene in Las Vegas, Nevada each year for 3 days dedicated to all things pizza. Suppliers from across the globe, networking and educational sessions led by top industry professionals, and national competitions round out this unrivaled event. Visit https://pizzaexpo.pizzatoday.com/ for more information.

About Emerald: Emerald’s talented and experienced team grows our customers’ businesses 365 days a year through connections, content, and commerce. We expand connections that drive new business opportunities, product discovery, and relationships with over 140 annual events, matchmaking, and lead-gen services. We create content to ensure that our customers are on the cutting edge of their industries and are continually developing their skills. And we power commerce through efficient year-round buying and selling. We do all this by seamlessly integrating in-person and digital platforms and channels. Emerald is immersed in the industries we serve and committed to supporting the communities in which we operate. As true partners, we create experiences that inspire, amaze, and deliver breakthrough results. For more information, please visit: www.emeraldx.com

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Fast Casual Franchise by 13-Time World Champion Tony Gemignani Had a Record Day of Pizza Sales, Reinforcing its Success as a Beloved Pizza Restaurant with 29 Locations in Arenas and Stadiums in California and Nevada as a part of its 145 Units Open or in Development Nationally

SAN FRANCISCO (February 14, 2024) – Slice House by Tony Gemignani, the highly successful fast-casual pizza franchise by world renowned pizzaiolo Tony Gemignani, is proud to announce a record day of pizza sales at Allegiant Stadium on Sunday, February 11, 2024, for Super Bowl LVIII. Slice House served an incredible 8,200 slices of pizza to football fans in attendance at the big game; the impressive milestone is a testament to customers’ love of Slice House’s authentic pizzas, as well as the franchise’s success within such venues. Slice House’s five locations at Allegiant Stadium are among its 29 locations in arenas and stadiums in California and Nevada, including the San Francisco Giants’ Oracle Park, San Francisco Warriors’ Chase Center, San Francisco 49ers’ Levi’s Stadium, and the newly opened Sphere in Las Vegas – which are a part of its 145 units open or in development nationally.

“As a football fan and pizzaiolo, there is no bigger day than Super Bowl, so it was incredibly exciting for Slice House to have such a strong presence at Allegiant Stadium, serving a record 8,200 slices of pizza on the day of the big game,” said Founder Tony Gemignani. “Food has a way of bringing people together and this was no exception. I was honored to be at Slice House during the Super Bowl to personally serve our authentic pizzas to fans, whether they were San Francisco Bay Area natives who are familiar with our pizzas or customers visiting from other cities who were experiencing Slice House for the first time.”

President George Karpaty continued, “Slice House has a long history being a part of sports and entertainment communities, and we look forward to continuing to expand in arenas and stadiums and beyond as a part of our nationwide franchise program. Super Bowl was a great example of how Slice House provides top-quality pizza and genuine hospitality in fast casual, high traffic environments with a franchise that supports every aspect of the business.” In advance of the big game, Slice House designed and executed a dedicated social media campaign inclusive of organic and paid elements that targeted fans.

Slice House is a convenient way for diners to experience pizza and more by a world-champion, celebrity chef. Originally opened in San Francisco’s historic Italian neighborhood of North Beach in 2010, Slice House by Tony Gemignani has since expanded to include 6 standalone locations as well as 29 locations within arenas and stadiums. In 2023, Slice House by Tony Gemignani, named the #1 Emerging Brand in Pizza Marketplace’s Top 100 Movers & Shakers, launched its nationwide franchise program; to-date, it has achieved 145 franchised units open or under development across five states.

For more information, please visit www.slicehouse.com and follow along on Instagram @SliceHouse and Facebook @SliceHouseFolsom.

ABOUT SLICE HOUSE BY TONY GEMIGNANI

Originally opened in San Francisco’s historic Italian neighborhood of North Beach in 2010, Slice House by Tony Gemignani is where artisan pizza meets fast casual dining.  Slice House is a convenient way for diners to experience the 13-time world champion’s famous New York, Sicilian, Grandma, Detroit, and California style pizzas including gluten-free, vegan, and vegetarian options, as well as pasta, wings, and salads accompanied by a drink menu featuring local craft breweries and natural wines.  In 2023, Slice House by Tony Gemignani launched its nationwide franchise program and achieved 100 units open or under development across five states. Named the #1 Emerging Brand in Pizza Marketplace’s Top 100 Movers & Shakers 2023, Slice House presents the opportunity to join a seasoned team with over 30 years of experience in the multibillion-dollar pizza industry, offering the credibility of a celebrity chef, access to authentic regional recipes, and a flexible revenue stream from brick-and-mortar locations to stadium kiosks, with fast-casual, sit-down, take-out, or third-party delivery services.

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Alex Camara appointed President and COO to Spearhead Strategic Initiatives, Growth Strategy and Oversee Day-to-Day Operations

SEATTLE, Wash; Feb. 14, 2024 – Seattle-based culinary restaurant and retail business, Tutta Bella, today announced that Alex Camara has joined the company as President and Chief Operating Officer (COO). The move comes as the company prepares to expand its retail/CPG product line both regionally and beyond the Pacific Northwest.

In his new role, Camara, whose background is in food retail and global manufacturing, will lead Tutta Bella’s strategic planning and development efforts, while also overseeing operations at the company’s Seattle-based restaurants, and its manufacturing facility in SoDo. The 15,000 square-foot facility, which opened in the summer, currently supports the production and distribution of artisan products to more than 200 retail outlets across the Puget Sound area, including Costco, QFC, Fred Meyer and PCC.

“With significant growth ahead for Tutta Bella, it was clear that we needed to add an executive resource, a growth-minded leader with the expertise and vision to guide us through this next phase of our journey,” said Joe Fugere, Tutta Bella Founder and CEO. “Alex checks every box and he’s the perfect fit for us. He’s a proven leader, he’s a tremendous cultural fit, and we’re elated to have him join the Tutta Bella family.”

“Joe’s mission to live his dream, serve his people, and share his love for Neapolitan cuisine helped make Tutta Bella one of the most beloved restaurant brands in Seattle over the past 20 years,” said Camara. “There is an uncompromising commitment to his mission that I have long admired, it’s a mission that I’m grateful to be a part of, and I’m excited to lead our team into the future.”

Fugere, who founded the celebrated company in 2004, will remain as CEO and a member of the senior leadership team, and continue to lead the company’s brand development efforts and culture to Nourish Lives by Sharing Traditions, Authentic Food and Love in all that Tutta Bella is known and loved for.

About Tutta Bella

Founded in 2004, Tutta Bella is a Seattle-based restaurant group that operates five neighborhood restaurants, two grocerants and a food truck, while also offering retail food products in more than 200 grocery locations across the greater Puget Sound area, including at Costco, QFC, Fred Meyer and several local specialty outlets.

As the Northwest’s first Neapolitan pizzeria to be certified by the Associazione Verace Pizza Napoletana (VPN), Tutta Bella uses the finest imported and locally sourced ingredients, along with centuries-old artisan traditions, to bring an authentic and evolved Neapolitan culinary experience to its customers and guests. For more information, please visit tuttabella.com.

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Pizza Valentine’s Day Fun to add to your pizzeria’s V Day celebration

Pizza is the perfect meal for sharing so, of course, couples and families love to visit pizzerias on Valentine’s Day. The holiday gives you the opportunity to show your customers the love with heart-shaped pizzas and other Valentine’s Day-specific promotions, like a couple’s complete meal package.

9 Pizza Valentine’s Day Card Greetings to try!

We’re counting down 9 of the best Pizza Valentine’s Day Card Greetings. Try one of these on your social today:

1. You got a PIZZA my heart!

2. Every PIZZA me loves every PIZZA you!

3. You stole a PIZZA my heart!

4. All you need is love and PIZZA!

5. Any way you SLICE IT, you’re mine!

6. You’re the Pepperoni to my PIZZA!

7. PIZZA is my Valentine!

8. I love you with every PIZZA my heart!

    

   Now, this one might be contrary…

9. I love you more than PIZZA! And I really love PIZZA!

The post Happy Valentine’s Day appeared first on Pizza Today.

Super Bowl and National Pizza Day, a Perfect Weekend for Pizza Fans and Football Fans

Sometimes the stars align, the clouds part and the pizza heavens shine down upon you. My friends, this weekend is one of those times. Today is National Pizza Day and then, just two days later, comes the Super Bowl. Holy smokes — let those sales pour in!

Friday night is “pizza night” in many American households. You already know what to expect tonight. Some consumers who plan on ordering Sunday for the big game between the San Francisco 49ers and Kansas City Chiefs may forgo their usual Friday night dose of pizza. But don’t let that fool you into thinking this will be one of your “slower” Fridays.

A couple of weeks ago, Pizza Today’s very own Denise Greer penned this post detailing 10 ways pizzerias across the country will celebrate National Pizza Day. There are great ideas in the piece, including:

• Blow up your social media channels throughout the day today with challenges and giveaways.
• Let one of your most skilled pizza maker take over your social outlets for a while today and share some how-to tips and tricks.
• Do some door prizes for the first X number of customers who walk through your doors this evening.

Denise’s article had many tips. These are just 3 that you can still implement spur of the moment TODAY in the event you’ve been under a rock and are just now figuring out you should do something today for National Pizza Day.

(HINT: we’ve shared an awesome graphic on our social pages that you can snag and share on your feeds to let your customers know it’s National Pizza Day.)

Feeling Super?

Okay, I’m a Miami Dolphins fan. And as fun as the team was to watch this season, my Fins sputtered when it mattered the most and Kansas City broke my heart. Yes, Patrick Mahomes is that good. And maybe the Taylor Swift magic is helping fuel KC — Travis Kelce has always been a beast, but he seems to have gotten some extra “Gronk” swagger (New England Patriots fans will know what I’m talking about) lately.

Then on the other side you have the 49ers. A storied franchise with an elite running back (Christian McCaffrey), a game-changing wide receiver (Deebo Samuel) and a quarterback who can play (Brock Purdy).

What’s the point? This might be a really good game. And even if it turns out to be a blowout, there is so much hoopla surrounding the halftime show and the commercials that the Super Bowl today is not merely a football game. It’s a national event. And it’s an event in which pizza is often the star of the party.

I don’t know about you, but I’m stoked there are two huge sales days in the same weekend. Plus, this is a leap-year: there’s an extra sales day this month that wasn’t there last year. February is going to be good to you. Enjoy the weekend and get some sleep Monday. You’re going to need it.

The post Super Bowl Sunday, National Pizza Day — Big Weekend for Pizza! appeared first on Pizza Today.

Download our Pizza Trends Webinar

UPDATED: Pizza Today hosted a free webinar on the 2024 Pizza Industry Trends Report, Thursday, February 15, at 2 pm EST. Pizza Today editors Jeremy White and Denise Greer talked shop and dive into the trends, tidbits and other interesting stats uncovered in the 2024 Pizza Industry Trends Report.

From ingredients to employee initiatives to purchasing, and everything in between, we get into the nuts and bolts of our most comprehensive report ever. Read the 2024 Pizza Industry Trends Report.

Special thanks to our 2024 Pizza Industry Trends Report Sponsors:

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Fill your February Calendar with Key Dates, Observances and Food Holidays

February may be the shortest month of the year. It is also packed with observances, food holidays and one of the biggest pizza sales days of the year.

Let’s look at some key dates and how you can honor them in your pizzeria. Mark the following dates on your calendar:

Black History Month

Find ways to spotlight Black-owned Businesses and chefs you partner with, as well as black-owned businesses in your area. Donate to charitable food organizations supporting black communities like Black Farmers Network and Black Chef Movement. Partner with local history and cultural organizations to host an educational food series. Spotlight and amplify the voices of your employees internally and externally. Extend these programs all year long.

5-9 National Pride in Foodservice Week

This is a week to honor fellow foodservice teams who work in schools, hospitals, nursing homes, correctional facilities and other foodservice workplaces. Let them know you appreciate them.

9  National Pizza Day

It’s time to celebrate America’s favorite food, PIZZA. Find a unique way to mark National Pizza Day that reflects your brand. Market it and then be sure you are ready for a big day.

11  Super Bowl Sunday

It’s one of the busiest, if not THE busiest days in American pizzerias. Get those systems in place to flow seamlessly in the massive rush of football fans, in house, to-go and delivery. We have some ideas to help the day run smoothly.

13  Galentine’s Day

This one is often overlooked. Give ladies the idea to dine with you. Create a friends meal package including app, pizza, dessert and alcoholic beverage.

14  Valentine’s Day

Heart-shaped pizzas will sell out on this day. Find out how to make a heart-shaped pizza. If White Castle can sell out reservations on V-Day, so can you. Have fun with your packages and promotions.

14  Ash Wednesday (Start of Lent)

This date marks the start of the 40-day season of Lent, during which time follows may abstain from meat during the period or many may abstain on Fridays. Restaurants offer lent specials and meatless promotions. Many restaurants add seafood and fish specials during lent. Highlight veggie pies or create something special to adhere to Lent specifications.

19  President’s Day

It’s a big deals day for consumers. Get in on the action with an offer your customers can’t resist.

Be sure to tag us @PizzaToday to share your February celebrations and events. Check out 10 Can’t Miss Pizza Holidays!

The post February brings Pizza Love Opportunities — February Observances and Food Holidays appeared first on Pizza Today.

National Pizza Day is Friday, February 9!

Your customers are already getting excited for National Pizza Day on February 9 and so should you. Pizza Friday and National Pizza Day, Friday will be a HUGE day. Pizzeria operators have found creative ways to mark the occasion. We’ve scoured the web and social media to share how pizzerias are celebrating. Here are ten fun marketing and outreach ideas we came across:

• Blow up social media with tag challenges for pizza giveaways
• Participate in Pizza Across America, a national pizza donation campaign
• Debut limited-time-only pizzas and new pizzas to secret menus
• Pizza giveaways for the first “X” number of customers
• Discounts, promo codes, BOGO deals, meal packages galore
• Let a pizza maker take over your social and share some pizza how-to tips.
• Reach out to media to make pizzas on local news programs and other media spots
• Games and more games, including pizza naming and trivia for swag, prizes and gift cards
• Pizza and craft beer pairing events
• Tie in a Customer Appreciation Day with a party

Don’t forget to tag @PizzaToday in your National Pizza Day posts so we can see how you celebrate and share on our social.

Other February Pizza Moments

National Pizza Day isn’t the only sales opportunity day this month. Valentine’s Day and Super Bowl Sunday. Pizza is all about the love and the biggest day in professional football is also one of the busiest days for pizzerias.

Here are a few pizzeria resources for you to make the most of these big February sales days:

Are you ready for Super Bowl Sunday?

Don’t get caught off guard with poor inventory management and staff scheduling. Wee have tips for you get ready for a super-sized sales day.

Valentine’s Day Heart-shaped Pizza

Did you know there is a heart-shaped dough mold? Yeah, we didn’t either so we made heart-shaped pizzas using a template. Learn how to make a heart-shaped pizza. We want to see those heart-shaped pizzas. Tag @pizzatoday on social.

Don’t forget to check out 10 Can’t Miss Pizza Holidays!

The post National Pizza Day, February 9th: 10 Ways Pizzerias Will Celebrate appeared first on Pizza Today.

Pizza Expo 2024 — 40 Years of Community

The pizza industry is different than most. There is a strong bond, a sense of community and a helping spirit. It wasn’t always that way. What changed the industry was the first International Pizza Expo in 1984. Today, the pizza industry is a realization of the vision of the inaugural Pizza Expo.

Pizza Expo 2024, commencing at the Las Vegas Convention Center, March 19-21, is expected to be biggest and best Pizza Expo yet. Attendees and exhibitors can expect fanfare and celebration of our four decades. “If you don’t make it this year to our 40th anniversary show, you’ll have missed being part of the largest gathering of pizza professionals ever assembled” says Bill Oakley, Pizza Expo Show Director. “It’s going to be a record-breaking show in terms of attendance and net square footage of exhibit space. Each year, we are committed to improving the experience for attendees and exhibitors alike in response to the industry’s ever-changing needs, demands and market changes.

“Expo attendees each year gain access to the latest equipment, technology, and software, as well as an education and demonstration program second to none. But they should also expect to find more new exhibitors and products than ever before. Pizza Expo continues to be your one-stop shop for everything you need for your restaurant all under one roof. It’s also your single best opportunity to discover what’s new, what’s working and what’s trending. You’ll be able to obtain new industry knowledge, insights and ideas that will help you position your pizzeria for improved profitability and future growth.”

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

What’s new at this year’s Pizza Expo?

Each year, we up our game at Pizza Expo, invigorating the show with new ideas. The 40th iteration will see the introduction of new competitions and events sure to satisfy attendees.

Oakley gave a breakdown on some of the exciting new additions to Pizza Expo 2024. They are:

1. The World’s Best Cheese Slice competition is new to the 2024 International Pizza Challenge.

2. We have 2 new pizza-making competitions this year.

a. Ooni Pizza Throwdown – The Ooni Pizza Throwdown will have two divisions, Traditional and Pan. Each competition will be limited to 15 entrants in each category. Entrants may only compete in one
category. Pizzas will be made in an entrant’s choice of Ooni oven – either Ooni Koda 16 (Natural Gas), Ooni Karu 16 (Natural Gas) or Ooni Volt (Electric.) Traditional pizzas can be any style cooked directly on the stone. Pan can be any style cooked in a pan or sheet.

b. Plant-Based Competition – A Plant-Based Competition featuring Daiya Foods Dairy-Free Cheeses! The crust/dough/batter must be fresh or parbaked. In addition, the dough — and all toppings — must be plant based. Each competitor’s goal will be to showcase Daiya Foods’ dairy-free cheeses and blends, including, but not limited to the following.

• • Daiya Dairy-Free Mozzarella Style Cheese
  • Daiya Dairy-free Shredded Italian Blend Cheese
  • Daiya Dairy Free Shredded Cheddar Cheese
  • Daiya Dairy-free Cream Cheese

3. 2 new hands-on Pizza Making Workshops (Paid – $250)

a. Reaching for a New Generation of Pizzaioli – Francesco Marra, Co-Founder and Director, Pizza University & Culinary Arts and Giulio Adriani, Master Instructor, Pizza University and Culinary Arts

b. Mastering Dough with Sourdough Willy – Will Grant, Owner and Master Pizzaioli, Workshop Presenter, That’s A Some Pizza

4. New School of Pizzeria Management Workshops (Paid – $250)

a. 1 New – Master Profitability: Conquer Budgeting Fears and Empower Financial Success and What to do BEFORE You Increase Menu Prices – David Scott Peters

b. Crafting Your Brand and Marketing Strategy – Mike Bausch, owner-operator, Andolini’s Pizzeria

c. Maximizing Revenue via Online Ordering – Melissa Rickman, owner – CFO Wholly Stromboli

The Sunday and Monday fee-based workshops were added to Pizza Expo less than a decade ago. In that time, they have helped many operators grow their business through intensive courses. “The workshops are so detailed,” says Content Director and Editor In Chief Jeremy White. “They give attendees the opportunity to really deep-dive into the subject matter with proven experts in the field. The knowledge you walk away with from these pre-show workshops is very valuable. I highly recommend attending one, particularly if you’re just getting started in the business. You’ll find a real nuts-and-bolts approach that leads to initiatives and procedures that you can immediately implement in your business to help it thrive.”

Pizza Expo has a long history of providing a top-notch education program. This year’s offerings include hard-hitting critical issues facing pizzeria owners. Bring your team and assign everyone educational sessions so you don’t miss any.

“This year’s education program has plenty of new workshops, seminars and demos that are sure to appeal to Pizza Expo attendees,” White says. “Scott Anthony is doing a seminar on exit strategies for retirement, a topic many pizzeria owners don’t plan for enough in advance. Drew Butler is a new face to the program. He’s going to discuss how he turned his pizzeria ownership dream into a reality. Eric Von Hansen is covering the importance of building meaningful and mutually beneficial relationships with vendors. Anthony DeSousa, another new face to the program, will detail how he took his online ordering sales over the $1 million mark. Lars Smith will be doing a seminar on using locally grown ingredients. Lots of exciting new things going on!”

Demonstrations on the show floor add to the excitement of the exhibit hall. Demos fill up fast. Arrive early, ask questions and take notes. Let’s highlight a few can’t miss demos. “You won’t want to miss Frank Zabski’s demonstration on New Haven Apizza,” White says. “It’s a style that is not very prevalent across the country outside of its home base in Connecticut. But it’s gaining traction, and for good reason. Plus, Frank is an energetic and entertaining speaker. It’s the perfect demo to kick off the show. You also don’t want to miss Tony Gemignani’s demo on Chicago Tavern Pizza or Scott Sandler’s presentation on how to make vegan nut cheeses. Our entire demo lineup is first rate, so make sure you plan in advance so you don’t miss the ones that are most applicable to your pizzeria.”

Let’s get the party started right by planning your Pizza Expo experience ahead of time. Go to PizzaExpo.com and download the app. See you in March.

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

The post 2024 Pizza Expo Preview appeared first on Pizza Today.

Congratulations to the 2023 Pizza Industry Excellence (PIE) Awards Winners

By Pizza Today Staff

In 2023, Emerald Expositions, the parent company of Pizza Today, launched the Pizza Industry Excellence (PIE) Awards. The PIE Awards were designed to honor pizzeria operators and help celebrate their business accomplishments. Judging recently wrapped up and winners in 24 different categories are announced here.

2023 PIE Awards Winners

• Young Entrepreneur of the Year — Laura Meyer, Pizzeria Da Laura, Berkley, California
• Pizza Chain of the Year — Pizza My Heart, Santa Cruz, California
• Best Advertising Campaign — Mattenga’s Pizzeria, San Antonio, Texas
• Top Employee Initiatives — Caliente Pizza & Draft House, Pittsburgh, Pennsylvania
• Most Interesting Menu — Slice Pizza & Brew, Birmingham, Alabama
• Best Seasonal Menu — Crafters Pizza & Draft House, Carmel, Indiana
• Community Involvement Award — Punxsy Pizza, Punxsutawney, Pennsylvania
• Pizzeria Startup of the Year — Blue Square Pizza, Hopkinton, Massachusetts
• Mobile Pizza Business of the Year — Cut Stone Foods, Kenosha, Wisconsin
• Best Pizzeria Website — Rotolo’s Pizza, Baton Rouge, Louisiana
• Sustainability Champion — Catch-A-Fire Pizza, Blue Ash, Ohio
• Pizza Chain Executive of the Year — Nick Bogacz, Caliente Pizza & Draft House
• Best Branding — Caliente Pizza & Draft House, Pittsburgh, Pennsylvania
• Best Pizza Box Design — Varuni Napoli, Atlanta, Georgia
• Top Use of Technology — Blue Square Pizza, Hopkinton, Massachusetts
• Best Video Short — Mattenga’s Pizzeria, San Antonio, Texas
• Best Outdoor Dining Space — Parlour Pizza, Jeffersonville, Indiana
• Pizzeria Owner Mentorship Award — Tony Gemignani, Slice House by Tony Gemignani, San Francisco, California
• Pizza Company of the Year by Region:

Northwest – Farrelli’s Pizza, Tacoma, Washington
Southwest — Mattenga’s Pizzeria, San Antonio, Texas
Southeast — Slice Pizza & Brew, Birmingham, Alabama
Midwest — Catch-A-Fire Pizza, Blue Ash, Ohio
Northeast — Emmett’s on Grove, New York, New York

“Congratulations to the winners!” says Pizza Today’s Editor-in-Chief, Jeremy White. “Judging in many of the categories was particularly difficult due to the breadth of quality entries. Thank you to everyone who took the time to enter, and I hope the winners are able to use the PIE Awards in their local media markets to promote their businesses the way winners of the International Pizza Challenge and other Pizza Expo competitions do. Being nationally recognized for your hard work and dedication to your craft is a feather in your cap.”

Speaking of Pizza Expo competitions, now is the time to enter if you are looking to go head-to-head with your peers in Las Vegas. The 40^th Annual Pizza Expo is scheduled for March 19-21, 2024. Register to attend.

Once you are registered to attend the show, visit the Pizza Expo competitions page to view the competition schedule, rules and enter to compete. You can find the competitions page here: https://pizzaexpo.pizzatoday.com/competitions/

Act quickly if you hope to compete because spots are limited and fill up fast. Once they’re gone — they’re gone!

“The competitions at Pizza Expo are the highlight of the show for many,” says White. “Competitors spend many months refining recipes and techniques to impress the judges. Scoring high is no easy task, and once you win you’re in the upper echelon of pizza makers nationwide. Of course, Pizza Expo doesn’t offer only pizza-making competitions. Other opportunities exist in acrobatics, box folding and other categories. Act now if you want to show what you’ve got on the world’s biggest pizza stage!”

The post Announcing the PIE Awards Winners appeared first on Pizza Today.

Iconic St. Louis-style pizza company marks occasion by launching a commemorative pizza box and specials throughout the year

PRESS RELEASE

ST LOUIS (Jan. 8, 2024) – 60 years ago a thin-crust, Provel-covered legend was born in St. Louis and pizza has never been the same. In 1964, Ed and Margie Imo opened their first Imo’s Pizza Parlor at the corner of Thurman and Shaw in South St. Louis, introducing generations of pizza lovers to The Square Beyond Compare. Today the company has 98 locations across Missouri, Illinois and Kansas.

To mark this special anniversary, Imo’s Pizza partnered with St. Louis artist and lifelong Imo’s fan, Dan Zettwoch, to create a commemorative pizza box which pays homage to the company’s humble beginnings. Throughout the year, Imo’s will offer a variety of specials to mark the company’s 60^th anniversary. The first special of the year will be a two-topping, 16-inch pizza for $19.64 – a tribute to the year Imo’s Pizza was founded. In addition to the specials, Imo’s will also begin airing new 30-second television spots – a downloadable version is available here.

Photo Credit: Imo’s Pizza

“It’s our birthday but the celebration is all about our loyal fans,” said Nichole Carpenter, Director of Marketing for Imo’s Pizza. “Imo’s is a part of St. Louis history, and we’re excited to honor the community that has supported us all these years. As a St. Louis company, it was important that we worked with a local artist to create a unique pizza box that captured our roots. We love what Dan created, and we are looking forward to celebrating our 60^th all year long!”

“As I was researching this project, I loved making connections about the contemporary mid-60s history and design in St. Louis,” said Zettwoch. “As Imo’s was opening its first location, the Cardinals won the World Series and had their last season in Sportsman’s Park as Busch Stadium II was being built. At the same time, the Arch was under construction, forever changing the St. Louis skyline. Imo’s is a part of our city’s rich history, and I was honored to create a box for my favorite pizza!”

For fans of Imo’s Pizza who don’t live near a parlor, it is available for nationwide delivery via Goldbelly.

About Imo’s Pizza

Since first opening their doors in 1964, the Imo family has welcomed generations of customers to Imo’s Pizza locations across the bi-state area. Today, Imo’s Pizza is proudly served in 99 locations in Missouri, Illinois and Kansas. Additionally, Imo’s Pizza products – consisting of more than 17 different items, including frozen pizzas, sauces, dressings, marinades, pizza crusts and Provel cheese products – are available at participating grocery chains in the greater St. Louis area. Imo’s has earned a solid reputation and loyal following through its commitment to maintaining the highest level of quality in all of its restaurants, as well as in the grocery stores that carry its products. This quality starts with ingredients. From fresh ground meats and the Imo family’s homemade sauce to delicious vegetables and full strips of bacon, every topping that covers its crispy, edge-to-edge St. Louis-style pizza is of the highest quality. For more information visit imospizza.com.

The post Imo’s Pizza Celebrates 60th Anniversary appeared first on Pizza Today.

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Bacon breaks into 5 most popular pizza toppings! 

Updated January 2, 2024. Most popular pizza toppings vary by region and even individual pizzeria. There are some universal pizza toppings that are popular across the U.S. Pepperoni is the No. 1 pizza topping in the U.S. but in areas of Illinois, sausage beats out pepperoni for the top spot.

Pizza topping lists are continually changing as Americans’ tastes change. Hot pizza toppings in the 2010s could drop on the list in favor of others. This is true even in the top five pizza toppings. In past years, onion, green peppers and olives have made the Top 5 toppings list. Not this year; meaty toppings reign supreme.

We sought to find a definitive answer so we can track and monitor the changes each year. We went straight to pizzeria operators to find out what are the most popular pizza toppings on their menu as part of our 2024 Pizza Industry Trends Report. The extensive operator survey received nearly 750 responses from across the United States. Pizzeria operators used their POS systems to identify the most popular pizza toppings. We analyzed the data to bring you the top pizza toppings in America.

What are the five most popular pizza toppings?

The Top 5 Pizza Toppings in the US are:

1. Pepperoni
2. Sausage
3. Mushroom
4. Extra Cheese
5. Bacon

Now let’s break down each of the Top Five Pizza Toppings.

1. Pepperoni

This has long been America’s favorite pizza topping. What is pepperoni made of? It’s cured sausage made of pork and beef that has been seasoned with spices like paprika, chili pepper, cayenne, black pepper and even fennel and allspice. Pepperoni varies in size from thick or thin flat laid pepperoni and cup and char pepperoni to cubed pepperoni and Old World pepperoni.

Explore more on America’s favorite pizza topping in the Pep Talk: Styles of Pepperoni, America’s No.1 Pizza Topping feature.

2. Sausage

If you are from the Midwest, sausage is often a go-to pizza topping. If you’re in Chicago, sausage is the No. 1 pizza topping in the land. Sausage varies widely in type and style. While there are sausage links like kielbasa and andouille, we tend to think of the pizza topping as ground sausage. It is flavored several ways, from fennel and sage to Italian spiced.

Try a sweet Italian sausage recipe. 

Today, pizzeria operators find unique and flavorful ways to make sausage stand out. Check out our Guide to Making Sausage in House and Pizza Topping Combos.

3. Mushroom

Mushrooms have remained a top pizza topping consistently, and for good reason. Varies are abundant. They can either stand out on a pizza or complement other pizza ingredients. The most common mushrooms used on pizza are white button mushrooms, followed by cremini and portobellos.

Get ideas on how to prepare mushrooms and whether they go over or under the cheese on pizza.

4. Extra Cheese

Extra Cheese is often a pizza topping that people don’t think of as a topping. Cheese is part of the holy trinity of pizza — crust, sauce and cheese. But Americans love cheese and lots of it, so pizzerias added an “extra cheese” option long ago that has become one of the most popular toppings.

Learn more about how to price extra cheese in Extra Cheese, a Top Five Pizza Topping — What to Charge.

5. Bacon

This brings us to the newbie on the list. We have watched bacon climb up the toppings list for years. As we analyzed the survey data, it was no surprise to us that bacon broke into the Top 5 Pizza Toppings. After all, bacon is a key ingredient on several popular specialty pizzas across the country. The mantra “everything is better with bacon” stands on pizza as well.

Deep dive into bacon pizza with these two features:

Bacon on Pizza: Crispy Business

You’re Bacon Me Crazy

What are the Top 10 Pizza Toppings in America?

Let’s go further than the Top 5 Pizza Toppings and look at the top 10 most popular pizza toppings in American according to pizzeria operators.

1. Pepperoni
2. Sausage
3. Mushroom
4. Extra Cheese
5. Bacon
6. Chicken
7. Onion
8. Red/Green Bell Pepper
9. Ham
10. Black Olives

Explore more about this year’s pizza topping trends including the Top 20 most popular pizza toppings in our 2024 Pizza Industry Trends Report.

Looking for more new topping ideas?

If you are looking for new pizza topping ideas, we have several stories that give you inspiration for pizza toppings to try in your kitchen. Check out these pizza toppings articles:

Hottest of Hot Pizza Topping Trends 2024 — New Pizza toppings to add right now

Unconventional Pizza Toppings: Beginner’s Guide

The post The Top 5 Pizza Toppings are… appeared first on Pizza Today.

Guide to the 2023 Best Pizza Lists

See who’s making Best Pizza Lists so far in 2024. We scoured the Internet in search of this year’s leading national best pizza lists. Did your pizzeria make one of this year’s top pizza lists? Making best pizza in the US, state, region or even world can be a game changer for pizzerias. Be sure to bookmark this guide and visit it often. As new best pizza lists publish, we’ll update this guide.

Check out who drew national attention for their pies this year. Each “best pizza” list is based on its own criteria using expert panels, audience votes, reviews or other factors. Here are the biggest pizza lists of 2023:

Pizza Today Names Pizzeria of the Year 2023

BREAKING: Pizza Today has named Modern Apizza in New Haven, Connecticut, the 2023 Pizzeria of the Year. Congrats to owner Bill Pustari, family and his amazing team! The New Haven Style pizza place is the no. 1 pizzeria in U.S. Read more about Modern Apizza and its place in pizza history.

Reader’s Digest names the Best Pizza in Every State

For this list, its editors say, “We’ve done the detective work to find the best pizza in every state, using a combination of local knowledge, sales figures, rave reviews, and simply following our noses.” The selection for each state includes details about the pizzeria and what it’s known for. While some selections follow other popular best pizza in the state lists, for states for like Florida, Steve’s Pizza made the cut and in Iowa, Great Plains Sauce & Dough Co. made the list. Check out the complete list of the Best Pizza in Every State by the Reader’s Digest.

Top 50 Pizzerias in the World Announced

Top 50 Pizza released its newest pizza list naming the Top 50 Pizzerias in the World. Two Italian pizzerias tied for first place: 10 Diego Vitagliano Pizzeria in Naples and IMasanielli – Francesco Martucci in Caserta. Una Pizza Napoletana in NYC placed 2nd on the list and the only American pizzeria to make the Top 10. Razza Pizza Artigianale in Jersey City, NJ, came in at No. 11. Portland, Oregon-based Ken’s Artisan at No. 18 and Tony’s Pizza Napoletana in San Francisco at No. 19 round out the other American pizzerias in the Top 20 Best Pizzerias in the World. Go to the complete Top 50 list. 

Yahoo releases its Top Black-Owned Pizza Spots Around the Country

Yahoo spotlights black entrepreneurs making their mark in the pizza industry. There are some familiar faces on their list of Top Black-Owned Pizza Spots Around the Country including Nashville-based Slim & Husky’s and Last Dragon Pizza in Queens. Also making the list are Down North Pizza in Philadelphia and Tank’s Pizza in San Antonio, Texas. Check out Yahoo’s Top Black-Owned Pizza Spots Around the Country.

The Washington Post names best pizza in America — region by region

The Washington Post just released its Best Pizza in America and the major daily is breaking it down region by region. This list was created based on experts, historians and pizza professionals and highlights all of the major pizza styles including New York, Chicago, Detroit, New Haven and Neapolitan. Check out The Washington Post’s best pizza picks.

Top 50 Pizza rates 50 Top Pizza USA 2023

Top 50 Pizza released its newest pizza list at the end of June. Top 50 Pizza debuted a few years ago and has built a reputation of having a solid best pizza list. The Italian Guide ranks American pizza and international pizza. There is even an awards ceremony held in Naples, Italy to recognize the winners and hand out special recognition like its Pizza Maker of the Year — Ferrarelle Award, which went to Dan Richer of Razza Pizza Artigianale in Jersey City, USA. Razza is a previous Pizza Today Pizzeria of the Year honoree.

Pepperoni Pizza, Razza, Jersey City, New Jersey

The Top 5 Pizzas in the U.S. from Top 50 Pizza include:

1. Una Pizza Napoletana – New York, New York
2. Razza Pizza Artigianale – Jersey City, NJ
3. Ken’s Artisan Pizza – Portland, OR
4. Tony’s Pizza Napoletana – San Francisco, CA
5. Pizzeria Bianco – Phoenix, AZ

Check out the 50 Top Pizza USA 2023 and other special award recipients.

Food & Wine names 28 of the Best Pizza Places in the U.S.

Hellboy, Paulie Gee’s, Brooklyn, NY

In June the epicurean magazine looked at 28 of the best pizzas in America. This list is highly concentrated on Neapolitan and artisanal pizza. You’ll notice a few newcomers on this best pizza lists like the San Francisco-based food truck Casey’s, alongside pizza royalty like Pizza Bianco in Phoenix, Pizzeria Mozza in L.A. and Paulie Gee’s in Brooklyn. Other New York spots made the list, like Sottocasa, Motorino, Di Fara and Keste.

Go to Food & Wine’s 28 of the Best Pizza Places in the U.S.

Yelp names its top pizza spots in the U.S. and Canada

Yelp’s list typically come up with pizzerias not listed on some of the other national lists. The reason is Yelp is using its reviews, ratings and algorithm to generate top pizza spots. What’s Yelp’s criteria? The review platform “identified businesses in the pizza category, then ranked those spots using a number of factors including the total volume and ratings of reviews.”

A few pizzerias making the Top 10 pizza spots are:

• 

  Park Street Pizza, Sugarcreek, Ohio

  Sapori Di 786 Degrees, Pasadena, California

• Zeneli Pizzeria & Cucina Napoletana, New Haven, Connecticut
• Park Street Pizza, Sugarcreek, Ohio
• Dixie Pizza Wagon, Hurricane, Utah
• Toni’s Detroit Style Pizza, Mount Pleasant, South Carolina

See who else made Yelp’s top pizza spots in the U.S. and Canada.

Taste Alas identifies 50 Most Popular Pizzas in the World

Taste Alas typically has an international focus with its pizza lists. This pizza list is fun because it’s outlining best pizza styles and sharing best places to try the pizza. Browsing the ranking, you’ll discover pizza styles you’ve never heard of. Several American pizza styles made the ranking.

A few of the highlights in the 50 Most Popular Pizzas include:

• St. Louis at No. 50
• Tomato Pie at No. 44
• Grandma Pie at No. 42

See how many other U.S. pizza styles made the list. But did any American pizza styles break into the Top 10? New York was the only pizzeria to make the Top 10. See where NY style ranked.

Go to the Taste Alas’ 50 Most Popular Pizzas in the World.

Big7 Enjoy Travel names The 50 Best Pizzas In The United States

This best pizza list is factoring in tourism. Pizzerias can see a bump in tourist traffic when it makes a list like Big7. While Big7 did not list its criteria for their pizza selections, its pizza list includes pizzerias not commonly seen on other major Top Pizza lists.

On The 50 Best Pizzas In The United States, you’ll find:

• Dough Trader, Spearfish, South Dakota
• Alley Cat – Manchester, New Hampshire
• D’Allesandro’s Pizza – Charleston, South Carolina
• Transfer Pizzeria Café – Milwaukee, Wisconsin
• MōMō Pizzeria & Ristorante – Lincoln, Nebraska
• Spark Pizza – Redmond, Washington

Our 2022 Pizzeria of the Year ranked No. 1 on Big7’s list. Congrats Tony’s Pizzeria Napoletana in San Francisco, California.

Find out more pizzerias around America that made the The 50 Best Pizzas In The United States.

Pizza Today names 25 Pizzerias to Watch

Saving the best for last! Pizza Today, known for our Top 100 Pizza Companies and Hot 100 Independent Pizzerias lists has embarked on a new way of recognizing pizzerias’ efforts with our Pizzerias to Watch list. Pizzerias to Watch feature looks at the total operation, from sales and employee programs to community outreach and marketing. We present to you 25 pizzerias to watch as they continue to thrive and grow.

Here are 8 pizzerias appearing on the 25 Pizzerias to Watch list:

• 

  Righteous Slice, Rexburg, ID

  Pizzeria Tascio, North Kansas City, MO

• Dempseys, Watertown, SD
• Righteous Slice, Rexburg, Idaho
• State of Mind, Los Altos, California
• Verde, Baltimore, MD
• Old Town Pizza, Auburn, CA
• Thunderbird Pies, Dallas, TX
• Wooden Paddle, Lemont, IL

Check out the 25 Pizzerias to Watch and read a Q&A with the owners.

How can my pizzeria make a best pizza list?

Want to learn more about how to get your pizzeria in the spotlight? We have a few how-to and advice articles to help you get listed:

National Best Pizza Lists: Making the List

How to get media coverage

Man on the Street: Press On

The post Guide to the 2023 National “Best Pizzas” Lists appeared first on Pizza Today.

Mark these national pizza holidays, food holidays and other observances on your calendar

Updated for the 2024 Calendar Year. Everyone loves pizza. And fans love to celebrate their favorite food holidays. It’s a new year. Let’s mark all the pizza holidays. Sure, every day is pizza day for the pizzeria industry. Don’t miss the opportunity to connect with customers for some of the biggest pizza holidays, like Pizza Margherita, pepperoni, sausage, cheese and National Pizza Month.

Let’s look at 10 pizza days that you won’t want to miss:

February 9

National Pizza Day

It’s the day to celebrate America’s favorite food. National Pizza Day is the the biggest single day food holiday in the pizza industry. While for pizza pros, everyday is National Pizza Day, February 9 is an opportunity to showcase a pizzeria’s unique pizza in the local community.

March 14

National Pi Day

So it’s math, not food. The date commemorates the mathematical constant Pi (3.14). It has become synonymous for celebrating all things round, especially pizza. Piday.org explains the holiday: “Pi Day is celebrated on March 14th (3/14) around the world. Pi (Greek letter “?”) is the symbol used in mathematics to represent a constant — the ratio of the circumference of a circle to its diameter — which is approximately 3.14159.”

April 5

National Deep Dish Pizza Day

Chicago, this is your holiday, along with other areas that have adopted this thick pizza style. Chicago-style deep-dish pizza came into being in 1943 when two savvy entrepreneurs, Ike Sewell and Ric Riccardo, opened Pizzeria Uno on the corner of Wabash and Ohio.

May 17 (Third Friday)

National Pizza Party Day

“Ain’t no party like a pizza party ’cause a pizza party won’t stop.” Each year, this pizza holiday falls on the third Friday in May. Friday is the busiest day of the week for mopizza shops. Pizza is the perfect communal food for large groups and gatherings.Pizza parties are big revenue generators. Celebrate National Pizza Party Day with what else a pizza party.

June 11

Pizza Margherita Day

June 11 marks the anniversary of the naming of the Pizza Margherita — in a letter from the Italian “Department of the Mouth” on behalf of Queen Margherita on June 11, 1889, presented the pie that bears her name. Today, the letter hangs inside Antica Pizzeria della Regina d’Italia in Napoli.

September 5

National Cheese Pizza Day

Celebrate the holy trinity of pizza: cheese, sauce and crust. It’s the basis to which all other pizzas are judged. The cheese pizza is a quintessential staple deserving of its own holiday. Pizzerias around the country demonstrate just how innovative and creative a cheese pizza can be on National Cheese Pizza Day.

September 20

National Pepperoni Pizza Day

The No. 1 pizza topping in America is deserving of its own day. Pepperoni has stood a top the most popular pizza toppings for decades. There are several pepperoni styles that give pizzas a different look from the standard round and cup and char pepperoni to large old world and cubed pepperoni. National Pepperoni Pizza Day gives the favorite topping a moment to shine.

October

National Pizza Month

Pizza Today’s founder Gerry Durnell created the National Pizza Month observance in 1984 to mark the debut of the first issue of Pizza Today magazine. The U.S. Congress officially designated October as National Pizza Month in 1987.

October 11

National Sausage Pizza Day

In a few areas like Chicago, sausage vies for No. 1 pizza topping honors. Fans are passionate about their sausage pies. Give them their special day. Whether made in house and pinched on pizza or premade scattered around a pizza, sausage is a staple and is celebrate every October 11 on National Sausage Pizza Day.

October 25

World Pizza Makers Day

We wouldn’t have America’s favorite food with the passionate pizzaioli who strive to make the best pizzas. Thank pizza makers everyday!

(BONUS) November 12

National Pizza with the Works except Anchovies Day

Other pizzas get their day, so should the works, deluxe, supreme, kitchen sink or whatever you call it.

Pizza is always a reason to celebrate. Share your pizza holiday love on social media and create unique hashtags for the occasion, as well as the main holiday tags.

Food Holidays You Should Have on Your Radar

Pizza holidays aren’t the only days to celebrate. Almost everything on your menu has a special day! Check out the updated Pizzeria’s Guide to Food Holidays to find occasions, like National Flour Month, National Drink Wine Day, National Gluten Free Day, National Meatball Day, National Italian Food Day, Repeal of Prohibition Day or National Garlic Month. Explore a list of food holidays by month.

January

8 — National Gluten Free Day (Second Monday)

2o — National Cheese Lovers Day

February

13 — National Italian Food Day

18 — National Drink Wine Day

March

Women’s Pizza Month

9 — National Meatball Day

10 — National Ranch Dressing Day

20 — National Ravioli Day

April 

7 — National Beer Day

19 — National Garlic Day

May

16-22 — American Craft Beer Week

16 — National Barbecue Day

25 — National Wine Day

June

4 — National Cheese Day

27 — National Onion Day

July

29 — National Lasagna Day

29 — National Chicken Wing Day

August

20 — National Bacon Lovers Day

September

National Italian Cheese Month

National Mushroom Month

October

14 — National Dessert Day

15 — National Mushroom Day

17 — National Pasta Day

November

3 — National Sandwich Day

December 

4 — National Cookie Day

5 — Repeal of Prohibition Day

The post 10 Can’t Miss Pizza Holidays appeared first on Pizza Today.

TROY, Ohio (December 6, 2023) — Hobart, the premium commercial food equipment manufacturer known for designing and building some of the most reliable, must-have equipment, will again give away a custom-designed Legacy+® HL662 pizza dough mixer at the International Pizza Expo. Attendees of the show, which takes place in Las Vegas from March 19 to 21, are encouraged to visit booth #2025 to see the mixer design and enter for a chance to win. Hobart will unveil the 60-quart mixer at the opening of the expo.

The Legacy+ HL662 pizza mixer (valued at $35,000) is specifically designed for demanding pizza dough applications. As the industry’s only maximum heavy-duty mixer, it provides as much as 30% more mixing capacity in the same size bowl, depending on the application. This feature allows pizza restaurants to gain productivity, without sacrificing quality.

The Hobart-exclusive PLUS System is behind the performance of the Legacy+ HL662 pizza mixer and is composed of three leading technologies. The mixer’s consistent mixing and ability to drive power to the bowl is the result of the Hobart VFDadvantage, while extreme-duty wiring and connections provide maximum capacity overheat protection and manage the mixer’s power. The reinforced planetary shaft drives more power into the bowl for greater output.

Attendees can enter the giveaway at the Hobart booth beginning at 10 a.m. PST on Tuesday, March 19. Only one entry is allowed per person.

Hobart will randomly select a winner from entries at the booth on Thursday, March 21, at approximately 12:30 p.m. PST. Attendees do not need to be present to win.

About Hobart

At Hobart, an ITW Food Equipment Group LLC brand, it is our mission to provide premium food preparation equipment that foodservice and food retail professionals can trust to work hard and deliver quality, consistent results day in and day out, empowering them to focus on what they love most—creating great food for great people. From one plate to one thousand, Hobart helps you satisfy every appetite. Whether you need to mix, chop, grind or peel, our legendary equipment is the perfect partner. Backed by our nationwide network of 1,500 factory-trained service technicians, we’re always nearby to install, maintain and service your equipment. Hobart is part of ITW Food Equipment Group LLC (a subsidiary of Illinois Tool Works Inc.) and is proud to be an ENERGYSTAR® Partner of the Year since 2008. Explore Hobart by visiting Hobartcorp.com, by connecting with us on Facebook at Facebook.com/hobartcorp or by contacting your local Hobart representative at 888-4HOBART.

The post Hobart to Give Away Custom-Designed Mixer at the International Pizza Expo 2024 appeared first on Pizza Today.

A look at this year’s pizza trends, pizza industry statistics and analysis

Welcome to our second annual Pizzeria Industry Trends Report presented by Pizza Today. We provide you, pizzeria operators and pizza professional, with a gauge of vital pizzeria insights, issues and trends backed by your most trusted pizza industry source, Pizza Today.  This is also a critical resource for industry partners and others who want to gain insights on current pizza industry trends. We surveyed 748 pizzeria owners from across the country to see what’s happening in America’s pizzerias. We combed through surveys, national reports and key industry indicators to bring you the 2024 Pizza Industry Trends Report.

Special thanks to the 2024 Pizza Industry Trends Report Sponsors:

Table of Contents — 2024 Pizza Industry Trends Report

• 2024 Pizza Industry Key Findings
  • What’s Important to the Independent Pizzeria Operator?
  • Current Independent Pizzeria Market Trends
  • Pizza Concepts & Sales — Keeping it Casual
  • Current Pizza Industry Revenue Streams Changes
• Pizzeria Labor Trends — The Employee Conundrum
• Current Pizzeria Menu Trends
  • 2024 Pizza Style Trends
  • America’s Top 10 Pizza Styles
  • Pizza Styles on the Rise
  • Detroit is Still on Top as Trending Pizza Style
  • 2024 Pizza Toppings Trends
  • Top 10 Pizza Toppings in the U.S.
  • Hot Pizza Toppings to Watch
  • Pizza Cheese Trends — Cheese Please!
  • Specialty/Dietary Pizza Options
  • Pizza Toppings on Their Way Out
  • Regional Pizzeria Trends Breakdown
  • Best-Selling Non-pizza Items
• Pizzeria Marketing Trends 2024
  • 2024 Restaurant Marketing Trends to Watch
  • Where are pizzerias putting their advertising dollars?
  • Pizzeria Social Media Trends 2024
• Pizza Restaurant Technology Trends
• Pizzeria Equipment Buying Trends
• Pizzeria Industry 2024 Outlook: A Look Forward
  • Business Priorities
  • Eyes on Adding Units
  • Renovations on the Horizon
  • 2024 Looks Cautiously Optimistic

2024 Pizza Industry Trends Report Sponsors:

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2024 Pizza Industry Key Findings — Top Pizza Trends

After producing our first State of the Pizza Industry report in 2023, we knew the key this year would be not so much in the data, but in how it has changed (or not) in the last 12 months. The ability to compare makes it easier to identify and analyze trends, which is the primary consideration now that we have two years’ worth of extensive metrics.

Some key findings and takeaways that jumped out the most when filtering through the data delivered in this year’s operator survey came top of mind when we ran the numbers through AI to find out what is most trending. The results:

• Online ordering’s increase is not slowing. Its importance to the industry is paramount.
• Quality remains king. Operators continue to say the quality of the ingredients they use remains the driving factor in their ability to retain customers.
• Style variety matters. The trend of offering different styles of pizza is not slowing. Customers are now expecting it.
• Plant-based and Vegan demand remains. Operators continue ramping up their efforts to provide these options to consumers.
• Labor Woes. The pandemic may be over, but the labor pool has not gotten much deeper from last year, according to pizzeria owners.
• Automation. Operators are seeking ways to streamline operations to battle the lack of labor and to meet consumer expectations.
• Staying Social. Marketing via the various social media channels remains a critical opportunity, and sometimes a challenge, for pizzeria owners.

We uncovered many more trends, so this is just a topline overview of some prominent recurring responses in our survey data. Read on to dive deeper into what we’ve spent the last several months crunching and compiling!

What’s Important to the Independent Pizzeria Operator?

The pizzeria market as a whole is poised to continue its growth over the next few years. North America’s pizza market is set to grow by 6.11% and $51.38 billion, according to Technavio’s Pizza Market by Type and Geography – Forecast and Analysis 2022-2026. How big of an impact does the Independent Pizzeria Market have on those figures? Estimates vary widely from 40% to 60% represent independent pizzerias. Pizza Today classifies independent pizzerias as pizzerias not under a franchise or license agreement with nine or fewer units. The Indie Pizza Market is thriving in the U.S. post-pandemic. But, today’s independent operations are also facing many unprecedented hurdles. Let’s take a deeper look at the independent pizzeria market.

More independent operators completed our survey than the previous year. Of the 748 responses, 606 were independent operators. Amongst independent operation respondents surveyed, 73 percent of the pizzerias were single unit, while the remaining 27 percent operated two to nine units, which is the same unit breakdown as last year.

Current Independent Pizzeria Market Trends

Independents are finding optimism and challenges when we asked them what they see as the biggest pizza industry trends. While AI found the big picture ideas above, analyzing the independent market responses reflect what’s happening in American smaller pizzerias.

Costs and inflation are impacting the small pizzerias. This will require operators to continue to find cost savings and additional revenue sources in the coming year.

Operators are better equipped to tackle food costs. While costs soar, independents have been laser focused on reigning in food costs and it shows. We are seeing an encouraging increase in the number of respondents maintaining a 22% or less food cost and less operations teetering over that pivotal 30% mark.

Emphasize customer satisfaction. It’s more important than ever to find ways to keep customers happy, especially in a digital interface, whether that be your online ordering system or third-party delivery.

Innovation and technology are in reach of single-unit operators. As customers depend on technology for daily interactions, independents are meeting the demand by installing and upgrading systems. But, they are not stopping there, operators are continuing to upgrade their operating systems and equipment for efficiency and effectiveness and to ease labor issues.

Independents are leading the charge in menu creativity. They are rolling out new pizza styles and pizza topping combinations that are being noticed by major chains.

Independents are looking for sustainability and local sourcing. Each year we are seeing indies increasingly doing their part to create more sustainable businesses. A major factor is access to local products and pricing of eco-friendly products being more available to the singe-unit operator.

Casual dining dominates independents. While fast casual and counter service are trending, the bread and butter of the indie market is sit-down casual dining.

Indies need to explore new revenue streams. Offering catering, third-party delivery, merchandise, mobile units and beer and liquor are all up this year.

Look to events for additional revenue. We are seeing some upward momentum in room/facility rentals, fee-based special events and classes and entertainment on premise.

Pizza Concepts & Sales — Keeping it Casual

What’s in a concept? Apparently, everything. 90.31 percent of our survey respondents were independent pizzerias with 9 or fewer stores. When we asked them to define their concept type, 38.3 percent selected casual dining. Another 30.25 percent opted for fast-casual.

Meanwhile, 16.54% say they offer carryout and delivery only. We found that particularly interesting as that was the same number as in last year’s survey. Yet last year, the casual concepts totaled 72.4% compared to 68.55% this year. So, where’s the difference?

A surge in Quick Serve is where the numbers point us as compared to 2022. As consumers continue to lead busier and busier lives, convenience trumps experience.

Current Pizza Industry Revenue Streams Changes

With that in mind, do we see any changes in revenue streams as compared to the prior 12 months? Let’s dive into it.

In 2022, pizzeria owners told us a diversification of their revenue streams were essential to their businesses. Catering, food trucks, alcohol delivery and adding grocery items were the top responses. Fast forward to this year’s data and while those streams remain important, we see that catering, beer and liquor to go and market/grocery items have slightly dipped (less than two percent each), while third-party delivery (38.75% are deploying it) is slightly growing. The biggest growth witnessed in the last year, however, comes as a result of more pizzerias returning to a dine-in focus: 15.5% say room/facility rentals for large groups or parties fueled important revenue in the past year.

Speaking of third-party delivery, where do we as an industry now stand on what has often been a divisive subject?

In 2022, income from third-party delivery was a driver for 37.2 percent of respondents. This year, that number increased very slightly to 38.75%. However, the numbers show third-party sales are becoming a larger part of the overall revenue puzzle. In 2022, 18.5% of our respondents said third-party sales accounted for more than 11% of their total overall sales. This year? That number is up to 22.45% of respondents. So, while roughly the same number of pizzerias are partnering with third-party delivery companies, there is a nearly 4% boost overall in how much third-party is impacting the bottom line.

Can the same be said of online ordering? In a nutshell, yes.

• In 2022, 26.4% said they did not offer online ordering. That number is now down to 23.4%.
• In 2022, 14.6% said that online ordering accounted for 18-27% of their overall sales. This year, 17.66% gave that answer. Online ordering continues to drive significant revenue in the industry, and it appears to still be steadily and consistently growing.

2024 Pizza Industry Trends Report Sponsors:

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Pizzeria Labor Trends — The Employee Conundrum

Labor is not only a significant expense, but a most-oft listed headache amongst pizzeria owners. In last year’s survey we discovered that overall outlook was improving. Did that optimism come to fruition?

Not really.

Statistically speaking, the number of employees pizzerias have in 2023 vs. 2022 remains virtually unchanged. 38.3% have 10 or fewer employees as compared to 37.9% last year. However, labor costs are on the rise: last year 26% of operations carried a labor cost between 29-35%. Now, 28.33% tell us their labor cost falls into that range, while an additional 10.1% of respondents say their labor cost is above 35%.

13.54% of survey respondents say they have increased employee pay by 12 or more percent. Additionally, 19.67 percent of respondents say they have increased employee wages by 7-11%.

2024 Pizza Industry Trends Report Sponsors:

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Current Pizzeria Menu Trends

To stay up to date on the latest pizzeria menu trends, we examined what’s hot on pizzeria menus, what’s being added and what’s being removed. From pizza styles to other menu categories, operators shared what’s trending on menus across America.

First and foremost, our respondents know pizza! Nearly 80% of survey respondents shared that 55% or more of their total sales came from pizza sales and 41% said 80% or more were pizza sales.

Now, let’s dive into some menu category trends, including pizza styles, pizza toppings, and other menu items.

2024 Pizza Style Trends

Offering multiple pizza styles continues to dominate the pizza market with over 68% of our respondents offering more than one pizza style. That is up 4% over last year.

America’s Top 10 Pizza Styles

New York continues to be the No. 1 Pizza Style in America. There has been movement in pizza styles offered at pizzerias in the U.S. Comparing our responses from last year, Neapolitan moved up one spot to No. 5 and Chicago Thin fell two places to No. 6. NEOpolitan entered the Top 10 for the first time tying with Chicago Thick. Here are the Top 10 Pizza Styles in America:

1. New York
2. Traditional American
3. Sicilian
4. Deep Dish
5. Neapolitan
6. Chicago Thin
7. Detroit
8. Grandma
9. California/American Artisan
10. Chicago Thick and NEOpolitan (Tie)

More than 15% of our respondents indicated that they offered a style other than the 25 listed styles. Some common style themes among the respondents that selected other include blending two pizza styles, non-recognized local/regional styles, gluten-free, cauliflower crust and stuffed crusts.

Pizza Styles on the Rise

It’s challenging to predict which pizza style will be the year’s trending pizza style. So, we asked our operators if they intend to add a pizza style in the coming year, what style will they add. The responses were a bit different than last year.

Detroit is Still on Top as Trending Pizza Style

Detroit Style Pizza is proving it has staying power as the hot pizza style to add. A mover and shaker is New York-style pizza making its debut in the Top 5 Pizza Styles to add. Pushed out of the Top 5 by a paper-thin margin is Roman style. Here are the Top 5 Pizza Style trending this year:

1. Detroit
2. Grandma and Deep Dish (Tie)
3. Sicilian
4. New York
5. Chicago Thin

Are you looking to add Detroit-style pizza? We’ve put together a complete guide on Detroit pizza including characteristics of Detroit pizza, its history, tips on making Detroit style pizza, Detroit pizzerias to look at, and Detroit style pizza recipes and tutorials. Check out our Detroit Style Pizza: A Guide to Detroit Pizza.

Want to test one of the five Trending Pizza Styles?

We’ve created a guide with dough recipes and dough formula with tips from some the best pizza masters and dough experts in the U.S., including Tony Gemignani, Laura Meyer, Anthony Falco, Derek Sanchez, Jeff Smokevitch, John Arena and the late Dough Doctor Tom Lehmann. Go to Dough Recipes for Top Trending Pizza Styles and start testing a new pizza style in your kitchen.

2024 Pizza Toppings Trends

Pizza Topping preferences can very region by region. But first let’s see which pizza toppings are the most popular nationally. This year’s 20 most popular pizza toppings offer by pizzerias in America are:

Top 10 Pizza Toppings in the U.S.:

1. Pepperoni
2. Sausage
3. Mushroom
4. Extra Cheese
5. Bacon
6. Chicken
7. Onion
8. Red/Green Bell Pepper
9. Ham
10. Black Olives

Let’s round out the Top 20 Pizza Toppings in America:

11. Meatballs
12. Canadian Bacon
13. Jalapenos
14. Pineapple
15. Beef
16. Basil
17. Banana Peppers
18. Fresh garlic
19. Tomatoes
20. Spinach

Hot Pizza Toppings to Watch

Popular pizza toppings can vary by pizzeria. So, we asked operators what pizza toppings they have introduced in the past 12 months to get a gauge on what’s hot with pizza toppings.

We found toppings that are new to pizzeria menus include:

• Going with a different pepperoni style like cup and char or old world
• Vegan meat and cheese alternatives
• Sweet toppings including hot honey, fig jam and maple syrup.
• Cup and char sausage, as well as Italian sausage
• Caramelized and Pickled Veggies
• Sweet and hot pepper varieties, including jalapeños, cherry peppers, and pasilla peppers
• Mexican-inspired meats like Birria, chorizo and carne asada
• BBQ pork, chicken and brisket

Executive Editor Denise Greer’s 2024 Topping Picks

In addition to our operator survey, Executive Editor Denise Greer monitors topping trends in America. Her picks include mortadella, corn and smoked salmon. See what other toppings made the list.

Pizza Cheese Trends — Cheese Please!

Part of the holy trinity of pizza, cheese is an area of evolution. Operators are constantly looking for ways to make their pizza stand out from competitors and cheese is a big wow factor. The biggest take away from cheeses added is blending cheeses.

Among the new toppings operators look to add, new cheeses are hot. Here are some new cheese additions:

• Ricotta
• Cheddar
• Fresh Mozzarella
• Goat Cheese
• Parmigiano Crema
• Cojita Cheese
• Scamorza
• Vegan Cheese
• Blue Cheese
• Feta

Specialty/Dietary Pizza Options

Offering dietary and specialty pizza options have been critical for diners as parties choose restaurants that can meet the needs of every person in their group. We asked operators of the dietary/specialty pizza options, which they offer in their pizzeria. Here is the breakdown:

• Vegetarian — 82%
• Vegan/Plant-based Alternatives — 30%
• Dairy-free — over 29%
• Gluten-free crust — over 65%
• Cauliflower crust — 39%

Pizza Toppings on Their Way Out

The biggest takeaway from our operator survey on toppings to remove from the list is that the majority are not removing any pizza toppings at all. Of the respondents who indicated they have removed toppings, those items include: beef, black olives, vegan meat and cheese alternatives, artichokes and shrimp.

Pizza Toppings on the Horizon

Pizza makers and operators are constantly testing new pizza combinations. In our survey, we wanted to know what toppings are in research and development. This year, the creativity in pizza kitchens is high. Here are some common themes among operators who are experimenting with pizza toppings at their shop:

Meat is king! They are working with meat toppings out of the norm from pork belly and smoked brisket to prosciutto and cup and char sausage.

Find the right plant-based toppings. Pizzerias are looking for the best plant-based products that work for their vegan and meat- and dairy-free customers.

More shops are incorporating hot honey. Hot pepper-infused honey came on the scene years ago. But hot honey is still being added to menus across the country.

Play with unique and creative toppings. While some may be seasonal, unique pizza toppings are finding their way onto menus, from more exotic mushrooms like shiitake to persimmons, waffles and even octopus. Others include smoked Kalamata olives, sweet drop peppers, curry sauce, lemons and pecans.

Look to International flavors. Mexican, Cuban, Indian and other Asian specialties inspired pizzas are wowing culinary explorers at pizzerias.

New this Year – Regional Pizzeria Trends Breakdown

With so many responses from pizzeria operators, we’re able to look at what’s happening regionally in the Pizza Industry. The regions are broken down as follows:

Regional Key

Northeast Region – including New England (Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont) and the Middle Atlantic (New Jersey, New York, and Pennsylvania)

Midwest Region — including East North Central (Illinois, Indiana, Michigan, Ohio, and Wisconsin) and West North Central (Iowa, Kansas, Minnesota, Missouri, Nebraska, North Dakota, and South Dakota)

South Region — including South Atlantic (Delaware, Florida, Georgia, Maryland, North Carolina, South Carolina, Virginia, Washington, D.C., and West Virginia); East South Central (Alabama, Kentucky, Mississippi, and Tennessee) and West South Central (Arkansas, Louisiana, Oklahoma, and Texas)

West Region — including Mountain (Arizona, Colorado, Idaho, Montana, Nevada, New Mexico, Utah, and Wyoming) and Pacific (Alaska, California, Hawaii, Oregon, and Washington)

Northeastern U.S. Pizza Trends

What Pizza Styles are hot in the Northeast?

The Top 5 Pizza Styles in Pizzerias in the Northeast are:

1. New York Style
2. Sicilian
3. Traditional America
4. Neapolitan
5. Grandma

The national Top 5 Pizza Toppings hold strong in the Northeast at:

1. Pepperoni
2. Sausage
3. Mushroom
4. Extra cheese
5. Bacon

But as we move into the Top 10, meatballs and banana pepper prove to be more popular in the Northeast than nationally.

1. Chicken
2. Onion
3. Red/Green pepper
4. Meatballs
5. Banana Peppers

Here is a quick glance at some toppings that pizzerias in the Northeast are testing: cup and char pepperoni, nduja, apples, vegan toppings and shredded pork.

Midwest U.S. Pizza Trends

What Pizza Styles are hot in the Midwest?

The Top 5 Pizza Styles in Pizzerias in the Midwest are:

1. Traditional America
2. Chicago Thin
3. New York Style
4. Deep Dish
5. Detroit

The national Top 5 pizza toppings didn’t hold as Extra Cheese fell out in favor of onion. The Top 5 Pizza Toppings in the Midwest are:

1. Pepperoni
2. Sausage
3. Mushroom
4. Bacon
5. Onion

Here is a quick glance at some toppings that pizzerias in the Midwest are testing: cup and char sausage, chorizo, mortadella, plant-based alternatives, fried chicken, BBQ meats and pickled vegetables.

Southern U.S. Pizza Trends

What Pizza Styles are hot in the South?

The Top 5 Pizza Styles in Pizzerias in the South are:

1. New York Style
2. Traditional America
3. Sicilian
4. Deep Dish
5. Neapolitan

The national Top 5 Pizza Toppings hold strong in the South at:

1. Pepperoni
2. Sausage
3. Mushroom
4. Extra cheese
5. Bacon

But the rest of the Top 10 stray away from the national list. Beef moves into the Top 10. Here are standings:

1. Onion
2. Chicken
3. Red/Green pepper
4. Beef
5. Ham

Here is a quick glance at some toppings that pizzerias in the South are testing: short ribs, plant-based alternatives, crab and kielbasa.

Western U.S. Pizza Trends

What Pizza Styles are hot in the West?

The West favors California over Deep Dish compared to the national list. The Top 5 Pizza Styles in Pizzerias in the West are:

1. New York Style
2. Traditional America
3. California/American Artisan
4. Sicilian
5. Neapolitan

There is some shakeup in the West’s Top 5 Pizza Toppings with chicken entering the list. The West’s Top 5 are:

1. Pepperoni
2. Sausage
3. Mushroom
4. Chicken
5. Bacon

The rest of the Top 10 stray away from the national list with pineapple and jalapeno moving into the Top 10. Here are standings:

1. Extra cheese
2. Black Olives
3. Onion
4. Jalapenos
5. Pineapple

Here is a quick glance at some toppings that pizzerias in the West are testing: pickled jalapeno, salmon, Hatch green chilies, kale, potato, lemon and figs.

Rounding Out a Pizzeria Menu

While some pizzerias keep their menus tight, sticking with pizza only, many others offer a diverse menu of appetizers, salads, sandwiches, entrees and desserts. What’s working on menus at pizzerias?

Best-Selling Non-pizza Items are:

We asked operators what their top-selling non-pizza items were and there are several common items among pizzerias. They include:

Wings. Wings remain hot on menus whether traditional Buffalo style, dry rub or sauced with unique flavors. One piece of advice, offer some heat options.

Salads. Healthy, cold salads pair well with hot and filling pizza. Salads range from a simple wedge to Caesar and seasonal harvest salads.

Pastas. Offerings tend to favor classic Italian entrees.

Garlic Knots/Breadsticks/Garlic Bread. These low-cost apps are winners and use leftover pizza dough.

13 Pizzeria Menu Trends from the Pizza Industry Trends Report

Executive Editor Denise Greer outlines Pizzeria Menu Trends from the Pizza Industry Trends Report. Explore Pizza and Pizza Toppings Trends, popular entrees, hot appetizers, alternative pizza crusts.

Explore 13 Pizzeria Menu Trends from the Pizza Industry Trends Report.

2024 Pizza Industry Trends Report Sponsors:

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Pizzeria Marketing Trends 2024

Marketing trends in many markets fluctuate depending on what’s hot a particular year. The pizza industry takes a steadier approach to marketing. We do not see huge changes from year to year. But there are several indicators that are showing changes from last year.

First, let’s examine budgets. More pizzerias are devoting at least 1% of their overall budget to marketing at 87%, up 4% over last year. Approximately 42 percent dedicating one to two percent, and 28 percent of our survey respondents budgeting three to four percent.

2024 Restaurant Marketing Trends to Watch

We’ve scoured dozens and dozens of 2024 marketing trend predictions to give you a look at what’s hot and what’s relevant to pizzerias. Check out 10 marketing trends to watch in 2024:

1. Online ordering is more valuable than just order taking. It is a marketing tool to increase check averages and frequency.
2. A strong social presence will dominate campaigns. Restaurants will continue to pour energies and budgets towards social strategies with an emphasis on short-form video, influencer campaigns and social commerce.
3. AI has hit the small-business markets. Artificial Intelligence and Machine Learning are being used to optimize the effectiveness of marketing campaigns.
4. Customer data is ever more vital to growth. Use customer data more personally, as well as protect that data.
5. Cause marketing never goes out of style. Hone in on the organizations that are important to you and fit your overall brand.
6. Go hyper local with your social influencer and media campaigns. While everyone loves national exposure, go after local for a high return.
7. Voice Search taps into your search engine optimization (SEO) ranking when users prompt “Hey, Siri”, “Hey Alexa” or “Hey Google” with local pizza questions.
8. Claiming and interacting with Review Sites will be critical to your online presence.
9. Giving customers free WiFi access allows you to capture customer data.
10. Optimize or upgrade those loyalty programs. A good loyalty program will have a huge ROI.

Where are pizzerias putting their advertising dollars?

In our extensive survey, we asked operators where they are devoting their advertising budgets. Here is a look at that breakdown:

Pizzeria Social Media Trends 2024

Over 93 percent of American pizzerias promote their businesses through Facebook, followed by Instagram (71%). X (24%) and TikTok (20%). Facebook and TikTok are up 5% from last year. When asked which social channel provides the best ROI, Facebook led at 67 percent and Instagram followed at 26 percent.

Takeaways from social movers and shakers 20024:

• Facebook still dominates the pizza industry’s social space.
• Instagram and X formerly Twitter have steady usage in the industry.
• Both TikTok and YouTube are on the rise.
• Recently launched Threads has almost zero presence in the industry.

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Pizza Restaurant Technology Trends — Tech Nation

Technology is driving development in pizzerias like never before. We asked pizzeria owners “Which of the following new technology and equipment did you invest in over the past 12 months?” Here were the answers:

• Point of Sale Systems — 35.85%
• Online Ordering Technology — 24.91%
• Contactless Payment — 15.47%
• Phone Systems — 15.09%
• Loyalty Systems — 14.34%
• Ordering Apps — 9.81%
• Tablets for Servers — 7.92%
• Digital Menu Boards — 7.17%
• Text Ordering 4.91%
• Order Kiosks — 2.64%
• Artificial Intelligence Voice or Chat — 2.26%

A whopping 36.23 percent said they did not invest in any new tech equipment in the past year.

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Pizzeria Equipment Buying Trends — Equipment Breakdown

What about general restaurant equipment? We asked our respondents “What equipment do you plan to purchase in the next 12 months?” Here were the results:

• Refrigeration: 46.83%
• Oven: 35.71%
• Prep Tables: 29.37%
• Freezers: 23.8%
• Ice Machines 19.05%
• Fryers: 18.25%
• Mixers: 15.87%
• Dishwashers: 15.08%
• Food Holding/Warming Equipment: 10.32%
• Dividers: 9.52%
• Rounders: 5.56%
• Display Cabinets: 8.79%
• Press or Sheeters: 8.73%
• Cheese Shredders: 8.71%

That’s good news for equipment and supplies manufacturers who are counting on pizzerias to buy in the next year. It should make for a busy Pizza Expo 2024!

2024 Pizza Industry Trends Report Sponsors:

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Pizzeria Industry 2024 Outlook: A Look Forward

As we move into a new year, some of the same concerns will remain paramount in the pizzeria market. In the coming year, operators will need to control costs as much as possible, add/increase revenue sources to offset higher labor and operating costs, raise prices when it makes sense and apply new approaches to find and retain employees.

Optimism is abound when it comes to sales growth, nearly 65 percent of operators surveyed expect their gross annual sales to be up in the next 12 months with 44 percent of respondents expecting sales to be up by 5% or more. With costs food, labor and operating costs continuing to climb, operators are less optimistic about their profit margins with over 53 percent of Independent respondents expecting profit margins to be flat or down.

Business Priorities

We asked operators to select their top three business concerns for the coming year. The top three align with last year’s priorities and include:

1. Grow sales
2. Maintain current business
3. Add employees

There is a big shift in the top six priorities with adding revenue streams moved up in priorities and community involvement entering the top six priorities. They are:

4. Add new revenue stream(s)
5. Sustainability
6. More community involvement

Eyes on Adding Units

As we analyze the independent market, some operators are looking to expand. Over 30% of independent operators surveyed look to add at least one new unit to their business in the coming year.

Renovations on the Horizon

A major cost for pizza operations are renovations. According to our survey, 41% of operations last renovated their business before the pandemic or never. Nearly 34% of independent operators indicated they plan to renovate their business in the next 24 months. The top six areas where they plan to focus their efforts are:

1. Paint
2. Décor
3. New flooring
4. New furnishing
5. Lighting
6. Kitchen/Back of House Configuration

2024 Looks Cautiously Optimistic

When we asked our independent pizzeria operators how they would describe the outlook of the pizzeria industry over the next 12-18 months, we see over a majority were optimistic at 66%.

The 2024 Pizza Industry Trends Report has revealed what’s happening in America’s pizzerias. Use our findings to identify areas to grow and improve your pizza business. The report delved into specific trends for independent pizzeria operators, highlighting their focus on cost savings, customer satisfaction, and menu innovation. Additionally, regional variations in pizza styles and toppings are explored, providing insights into the diverse preferences across different parts of the United States. Examine these key findings to explore your menu and strategies in the coming year.

About the Survey

From August 2023 through mid-September 2023, Pizza Today conducted an extensive survey of its readership with over 60 questions, taking participants between eight to 10 minutes to completed. The survey included pizzeria profile questions and was divided into various topics impacting American pizzerias. 748 operators participated in the survey. Of those respondents, 606 were independent pizzeria operators with nine or fewer locations. Respondents represented pizzerias across the United States.

The 2024 Pizza Industry Trends Report was produced by Pizza Today with analysis and coordination by Executive Editor Denise Greer and Editor In Chief Jeremy White. Layout, Photography and Art coordination by Senior Art Director Josh Keown.

2024 Pizza Industry Trends Report Sponsors:

The post 2024 Pizza Industry Trends Report appeared first on Pizza Today.

Thanksgiving is a time of year when we give thanks to our customers, employees and communities. This year and every year, we are thankful for a strong and resilient pizzeria industry. Here at Pizza Today, we give thanks to you, the pizza professional and our talented and inspiring pizza community. We commend your unwavering commitment to producing the best products, finding ways to keep the doors open, caring about your teams, fighting long hours, keeping your team and customers safe, digging in and doing what’s hard to make your businesses successful. We are grateful to you! You are why we do what we do at Pizza Today.

We have a strong, compassionate and giving pizza community. We are thankful for each and every one of you.

Happy Thanksgiving!

From the Pizza Today Team

The post We Give Thanks to Our People, Pizza People appeared first on Pizza Today.

Signups for competitions and workshops at Pizza Expo available

Registration for Pizza Expo 2024 is now live. Experience the Largest Pizza Show in the World with fresh content, competitions, and events! This year, Pizza Expo turns 40. Celebrate the pizza industry’s largest event.

Register now!

When and Where is Pizza Expo?

Pizza Expo will take place at the Las Vegas Convention Center’s West Hall. The Exhibit Hall will be open from Tuesday, March 19 to Thursday, March 21. But plan to be in Las Vegas before that for our extensive education program with workshops beginning on Sunday, March 17 and a new and prospective operators program beginning on Monday, March 18.

Things to know before you register for Pizza Expo 2024

When you are ready to register for Pizza Expo 2024, there are a few things to be aware of:

• Registration is for show events only. To book your hotel, visit our Book Your Hotel Page.
• Sign up for fee-based workshops while you complete your registration.
• ATTENTION International Pizza Challenge and World Pizza Games Competitors: when you complete your registration for Pizza Expo, you will be prompted to sign up for competitions.

What is International Pizza Expo and Conference?

The annual International Pizza Expo remains unchallenged as the industry’s largest event. Thousands of pizzeria professionals convene in Las Vegas, Nevada each year for 3 days dedicated to all things pizza. Suppliers from across the globe, networking and educational sessions led by top industry professionals, and national competitions round out this unrivaled event.

Have Questions about Pizza Expo?

We have you covered. Visit our extensive FAQ.

Register now for Pizza Expo 2024!

See you in Las Vegas!

The post Pizza Expo 2024 Registration Now Open! appeared first on Pizza Today.

John Arena to give a keynote address at Pizza Expo

John Arena is a third-generation pizza chef that’s been pushing out pizza dough for more than 48 years, and is the co-owner and co-founder of Metro Pizza, a pizzeria in Las Vegas with 7 locations. They’ve won countless local and national awards and acclaim, including being named one of the Top 10 pizzerias in the U.S. by Penny Pollack and Jeff Ruby in their book “Everybody Loves Pizza, featured on “Entertainment Tonight” and “Live with Regis and Kathy Lee,” and listed as one of the 10 best pizzerias in America by USA Today. John Arena has been called the don of dough, the sultan of sauce, and the prince of pizza by the Las Vegas Review Journal, not to mention, he’s also a worldwide ambassador and elder statesman for the pizza industry.

John and his cousin and business partner, Sam Facchini, started working together in their uncle’s Long Island pizzeria as dishwashers before they were even teenagers. They even had to split their wages, but it was the beginning of a great partnership that has lasted for over 55 years.

After graduating college and working entry level jobs in their fields of study they decided to follow their passion for pizza and open a pizzeria. They also knew it had to be somewhere else other than their beloved New York City. Their big break came when Sam’s father showed them an ad from a local Italian-language newspaper advertising a pizzeria for sale in Las Vegas. Although it took a while for them to make the call, eventually they would sell almost everything they had, including their cars to come up with enough money for the down payment, which meant they didn’t have any transportation, or money left for travel expenses, so the ever-resourceful cousins found a service to drive a car to LA. They loaded it up and by the weekend they had an apartment to live in, although without any furniture.

The previous pizzeria owner didn’t even tell them how to turn on the lights at the Original New York Pizza location located at Flamingo and Sandhill roads, which at that time was home to notable politicians and government officials, world-famous entertainers, crime bosses and mobsters who were all part of their diverse clientele. For more than 43 years Metro Pizza has been a Las Vegas institution and has been voted Best Las Vegas Pizzeria of All-Time.

Customer service has been the cornerstone of their success and longevity. Both John and Sam will do almost anything their customers ask for, from adding a new menu item upon request to ordering and delivering groceries for a customer in need. They have over time perfected or strived to perfect the pizza dining experience where eating pizza is shared experience with community and nostalgia and negotiating what you want to eat.

John has traveled extensively throughout Italy and the world and has mastered many styles of pizza along the way. He also knows the history of pizza and has taught a pizza-making at the University of Nevada, Las Vegas, as well as trained pizza makers throughout the United States and the world, including Korea, China, and Brazil. John has a great saying that is a testament to who is and what he stands for: “collaborators, not competitors,” enough said. He’ll bring an undeniable passion and knowledge of the craft and the tales of success to his Tuesday morning keynote address.

I like to think that attending Pizza Expo will be one of, if not the best, investments of time and money that you’ll make this year. The bottom line is there’s always something new at Pizza Expo that can improve your restaurant. Remember, attending Pizza Expo is a tax-deductible working vacation. For more information on attending International Pizza Expo 2024, please visit PizzaExpo.com.

It’s all pizza and it’s all for YOU!

Kind regards,

Bill Oakley

Group Show Director

The post The Prince of Pizza, John Arena, is Coming to Pizza Expo 2024! appeared first on Pizza Today.

Tis the season for gift cards, parties, catering and employee appreciation

The holiday season is quickly approaching. Will your pizzeria be ready? Capitalize on the holiday season at your pizzeria. Between November and January is an extremely busy time. Three of the busiest days at pizzerias are the day before Thanksgiving, New Year’s Eve and New Year’s Day. The past few years of uncertainty and monster sales days on any given Friday have prepared you well for the busiest day rushes. Are you ready for the holiday’s big four: gift cards, parties, catering and employee appreciation. We’ve pulled together tips and resources for you to dive deeper into the holiday season’s vital components for pizzeria owners.

Gift Cards

The holiday season is the best time of year to sell those gift cards. We have a few tips for selling more gift cards. They are:

• Promote gift cards at the counter, on tables, in to-go and delivery packaging.
• You can even use a QR Code as a quick link to buy them directly from your website.
• Incentivize your customers: the more gift cards they buy, they will receive $x in gift cards.

For more gift card tips, check out Holiday Gift Cards: Ramp It Up. Also read Give Sales a Lift with a Gift Card Program.

Parties

Accommodating large groups can be very lucrative, but it also can provide several challenges. Here are a few areas you should start with to get party planning rolling:

• Create a large quantity menu for various sized groups.
  Outline in writing any large-party policies, such as service fees, minimum orders, advance notice, block-out times, etc.
• Establish a point person to work with groups and coordinate with managers and inventory controllers.
• Have an employee schedule plan in place for the influx of large parties and off-premise catering.
• Start a social campaign to let your followers know you are now taking reservations for holiday parties.
• Detail your large party and off-premise catering options on your Web site. Add a teaser on your homepage.

Read more on handling large parties in Group Friendly.

Catering

Courtesy of Andolini’s Pizza, Tulsa, OK

Holidays can mean big catering sales if you plan effectively.

• If want catering sales, you must set up the catering side as a business. Menus, pricing and operations should be specific to the catering function.
• Be sure you have a handle on the food quality of your off-premise items, especially your pizza dough.
• Know your limits. What is the biggest event that your operation can feasibly handle.
• Have an execution manager to stay on top of following through with prep and day of logistics.
• Don’t forget to follow up with catering clients and let them know you appreciate their business. That could include a gift card.

Get more tips on catering in The Beauty of Catering and Booking Catering and Facility Rental.

Employee Appreciation

The holiday season and end of the year are popular times to show your employees how much you appreciate them. There are so many holiday gift opportunities. Cash is always an option, in the form of bonuses and raises. What about other ideas? Here are few alternatives or even additions to cash that your employees may appreciate:

• Paid time off
• Closing for the holidays
• Personal, handwritten “Thank you” note from the owner(s)
• Throw a holiday party
• Partner with other businesses to give employee gifts

Explore more Employee Appreciation ideas.

Have a great holiday season at your pizzeria.

The post Time to Gear Up for the Holiday Season at Your Pizzeria appeared first on Pizza Today.

The deadline to enter the PIE Awards in now closed. With a variety of categories open for entries, there’s sure to be something that fits your business. 

Don’t let the opportunity to enter the PIE Awards pass you by! With a variety of categories open for entries, there’s sure to be something for nearly everyone. We know from the International Pizza Challenge just how powerful winning an industry prize can be. Do you have an amazing and unique delivery vehicle? A killer pizza box that everyone talks about? What about community involvement? Just how involved are you? You never know — your initiatives may win you recognition!

If you’re looking to get your pizza business in the spotlight, enter the PIE Awards today. Good luck!

Submit your pizzeria for a PIE Award today.

What is the PIE Awards?

The Pizza Industry Excellence (PIE) Awards honor pizzeria operators and help celebrate their business accomplishments. The Pizza Industry Excellence (PIE) Awards offer more than 20 categories covering a broad array of foodservice business disciplines. Independent and chain pizzeria operators alike will be able to register for the PIE Awards now through October 13.

What categories are available to enter in the PIE Awards?

View 20+ categories below to see where your pizza business shines. Pick the category or categories that fits your company best. They are:

• Young Entrepreneur of the Year
• Top Use of Technology
• Pizza Chain of the Year
• Pizzeria Startup of the Year
• Mobile Pizza Business of the Year
• Comeback of the Year
• Pizza Chain Executive of the Year
• Pizza Company of the Year by Region
• Best Advertising Campaign
• Best Pizzeria Website
• Best Pizzeria Social Media
• Best Branding
• Best Pizza Box Design
• Best Video Short
• Most Awesome Delivery Vehicle
• Top Employee Initiatives
• Community Involvement Award
• Sustainability Champion
• Pizzeria Owner Mentorship Award
• Most Interesting Menu
• Best Seasonal Menu
• Best Outdoor Dining Space
• Most Unique Pizzeria Location

How much does it cost to submit for the PIE Awards?

Regular submissions are $299 for the first submission, and $199 for each additional submission.

The post Entries are now closed for the PIE Awards! appeared first on Pizza Today.

Pizza & Pasta Northeast Day 2 Wrap Up

Hello Day 2 at Pizza & Pasta Northeast at the Atlantic City Convention Center. Pizzeria and Italian Restaurant owners got down to business at PPNE attending educational sessions and demonstrations and exploring the show floor for the latest products and services.

Competition Winners Announced

Day 2 is also when we announce winners of several competitions that have transpired at the show.

Congratulations to all of the competitor at Pizza & Pasta Northeast in Atlantic City. We have winner results coming in. (Note: Scoreboards and restaurant/location information still to come.)

The International Pizza Challenge Northeast winners according to category include:

Roman
1st – Lars Smith
2nd – Christina Smith
3rd – Michael Vakneen

Gluten-Free
1st – George Taylor
2nd – Siler Chapman
3rd – Matt Hutchinson

Neapolitan
1st – Fiodar Huminski
2nd – Mirko D’Agara
3rd – Michael Mercurio

America’s Best Cheese Slice
1st – Daniel Saccone
2nd – Thomas Schneider
3rd – Tony Cerimele

Now let’s look out our other competition championships

Young Pizza Maker of the Year
1st – Nicholas Guthridge
2nd – Gianna Cataldo
3rd – Damiano Trupiano

World Calzone Championship
1st – Christian Patriarca
2nd – Michael Rodriguez
3rd – Giovanni Vigliotti

Northeast Pasta Showdown
1st – Massimo Mannino
2nd – Eric von Hansen
3rd – Leonardo Giordano

Pizza & Pasta Northeast in Photos

Check out all of the Day 2 action at Pizza & Pasta Northeast in Photos.

What’s next?

Introducing PizzaCon ’24

Introducing PizzaCon, an exclusive and experiential event designed for pizzeria owners and operators who are serious about growing their business. Come experience a full day of curated programming, including activations developed to inspire and educate.

Interested in Exhibiting at PizzaCon?

Want to attend PizzaCon?

The post Pizza & Pasta Northeast Day 2: Pizza Champions Crowned appeared first on Pizza Today.

Pizza and Pasta Northeast at the Atlantic City Convention Center kicked off today with a full schedule of educational sessions, an interactive exhibit hall and fierce food competitions.

We started the day in school as attendees flocked to seminars and workshops, hitting topics on the minds of today’s pizzeria and Italian restaurant operators. They included delivery strategies, negotiation basics, training employees, working with baker’s percentage and unique selling proposition.

New this year, attendees made their way to the show floor just before it opened to see a motivating keynote address from Melissa Rickman, co-owner of Wholly Stromboli in Fort Lupton, Colorado. Catch a few minutes of Melissa’s presentation on Instagram https://www.instagram.com/p/Cx2_4MMOkF9/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==.

Once the exhibit hall opened, attendees walked isles of food, equipment, technology and services.

The smell of pizza lured attendees to the competition area to watch competitors face off in the America’s Best Cheese Slice, Glute-free Division in the International Pizza Challenge Northeast and the World Calzone Championship.

The day wrapped with a networking Happy Hour for attendees and exhibitors to mix and mingle and enjoy beverages and light appetizers.

There is still time to experience PPNE for tomorrow’s Day 2.

See Pizza & Pasta Northeast Day 1 in Photos:

The post Pizza & Pasta Northeast Day 1: Together Again! appeared first on Pizza Today.

Kicking off National Pizza Month Together Pizza & Pasta Northeast 2023

October is a big month in the pizza business. It’s National Pizza Month and we end the month with Halloween, one of the biggest pizza sales days of the year. This year, we kick off October at Pizza & Pasta Northeast in Atlantic City on October 1-2. The two packed days of education, competition, marketplace and networking will convene at the Atlantic City Convention Center bringing Pizza Expo energy to the East Coast. 

We’re here to get you ready our northeast trade show and conference. Let’s break it down by PPNE happenings.

Exhibit Hall

The Exhibit Hall is the place to shop, learn about new products and even taste or test drive products. Meet face-to-face with top suppliers in our expo hall. The exhibit hall is open Sunday from 11 a.m. to 5 p.m. and Monday from 11 a.m. to 4 p.m.

Insider’s Tip: Download the mobile app to explore which exhibitors you want to check out.

Competitions

We’re looking for region’s best pizza, pasta and calzone makers. First is the International Pizza Challenge Northeast that is broken down into Roman, Gluten-Free, Neapolitan (The Fiero Cup) divisions, and the new America’s Best Cheese Slice.

The Northeast Pasta Showdown returns to reward chefs for making the best pasta dish in the Northeast.

The World Calzone Championship is back to crown the best calzone maker.

Young Pizza Maker of the Year debuted last year. It returns to crown a maker of the year between the ages of 16-18.

Insider’s Tip: The competition area isn’t just a spectator sport. Competitors make a pizza for the crowd. Watch for new pies become available after judging.

Seminars and Demonstrations

Beginning Sunday at 8:30 a.m. through Monday at 4 p.m., we have a packed schedule of seminars and demonstrations lead by industry thought leaders. Seminars will cover everything from carryout and delivery and negotiation basics to tinkering with dough and dough formula baker’s percentage. Demonstrations are geared towards how to make artisan breads, New Haven apizza, dough techniques, pasta and more.

Insider’s Tip: Divide and conquer. Assign the team you bring with you different educational sessions to attend and report back on the seminar.

Keynote Addresses

Let us give you the skinny on our Keynotes. Each day at 9:45 a.m., we will bring you an established industry professional with a keynote address that will uplift and motivate you in the pizza business. This year’s keynotes speakers are Melissa Rickman and Will Grant. Melissa is co-founder of Wholly Stromboli in Fort Lupton Colorado. Her keynote is entitled “Embrace Your Slice of Uniqueness: Thriving in the Pizza Business and Beyond.” Will Grant’s keynote “Pizza is Life” follows his legacy in the pizza business. He owns That’s A Some Pizza in Bainbridge Island, Washington and Sourdough Willy’s in Kingston, Washington.

You’ll get a glimpse into how they found success and have grown to become industry leaders. Don’t miss these powerful keynotes.

Insider’s Tip: Go early and find a spot at the front. Think about questions you’d like to ask them during the Q&A session.

Last-minute Details to Get You Ready for PPNE

With so much happening at PPNE, here are a few quick tips to do at the show:

• Download the PPNE App. It’s the best way to plan your PPNE experience.
• Follow @PizzaToday and @PizzaExpo on social as we’ll provide updates from the show.
• Get to the keynotes, seminars and demos early and sit by someone you have never met before and start a conversation. It may just be the best contact you make at the show.
• Want to meet a speaker? Do it! Speakers often stick around after their talks to answer questions.
• Capitalize on every opportunity to network. We are an engaged community. Meet fellow restaurant pros. Discover their stories, ideas and even business pain points.
• Take notes on what you learn and experience at PPNE. Use that knowledge to better your restaurant.

See you in Atlantic City!

If you can’t make it to Atlantic City, we hope you have the biggest National Pizza Month ever.

Don’t forget to save the date for our 40th International Pizza Expo in Las Vegas on March 19-21, 2024.

The post Pizza & Pasta Northeast 2023 Preview appeared first on Pizza Today.

This year, we kick off National Pizza Month in October in the best way among pizza people in person in Atlantic City at Pizza & Pasta Northeast on October 1-2. There is nothing that strengthens our community like being together. We’ll connect and share ideas and laughs because pizza is community.

Every month is National Pizza Month for pizza people. October holds a point a distinction. Pizza Today’s founder, Gerry Durnell, created the National Pizza Month observance in 1984 to mark the debut of the first issue of Pizza Today magazine. The U.S. Congress officially designated October as National Pizza Month in 1987. We invite you and your pizzeria to join in.

Be You!

First and foremost, however you celebrate National Pizza Month, be authentic and in line with your concept, brand and you. Celebrate your way. Every pizzeria will commemorate the occasion differently.

Think Big, Give Big

Pizzerias have a long history of being leaders in their communities and giving is a cornerstone to community outreach. While you may devote your charitable giving to national campaigns, also look to the needs and opportunities to make a direct impact in your local area. What is something that you can rally behind in the month of October in honor of National Pizza Month?

Partner with a local organization or cause. Set up a prompt to donate to the campaign on every online order. Also add the donate prompt to your in-house POS. You may even be able to find a donor within that organization to match a percentage donated to help increase donations.

Not sure what organizations to partner with? Talk to your employees. Find out what charities they are passionate about.

Get out there and raise some dough!

Go All Out on a Pizza of the Month

Create a killer National Pizza Month Pizza. Oh, and be sure to tag us on social @PizzaToday so we can see your creations. A Pizza of the Month can be a big hit with customers, especially your pizza fans looking to you for an out-of-this-world pizza.

There is still time to get your customers involved on the topping combinations and even the naming of the pizza before pizza month begins. You should make a big deal out of announcing it on October 1.

Remember introducing a Pizza of the Month is not about a price savings. It is about launching a pizza that has a unique topping combination, a fun flavor mashup or is a local favorite. Go big with your Pizza of the Month.

Load Your Socials Up with National Pizza Month Everyday

First, use the hashtag #nationalpizzamonth. While you’re at it, tag @PizzaToday. With the ease of scheduling social posts, jumping on National Pizza Month can be as simple as sharing a gorgeous, drool-worthy photo or reel of your pizza all 31 days. You can even do a countdown of the best of the best. We’ve also noticed pizzeria posting a trivia question every day on their business, pizza history, pizza pop culture, etc.

We are sharing a customizable month-long sample social media calendar in our National Pizza Month Operator Toolkit. We’ve made it easy for you to create social content for every day in October. Take an idea or two or several from here or use it as inspiration to create your own calendar.

Tap your Local Media

The media loves National Pizza Month! Send a reminder to local television, radio, newspaper and online news outlets that October is National Pizza Month. Go beyond that in your communication. Let them know why they should feature your pizzeria in their National Pizza Month coverage. Detail your initiatives and invite them to participate. We’ve included customizable press releases and tips for reaching out to media in our toolkit.

Don’t forget to:

• Wish your customers a Happy National Pizza Month in store, loyalty communication, sms, e-mail and other promotions.
• Add National Pizza Month to your digital boards and digital signage.
• Find a way to celebrate your employees during National Pizza Month.
• Have fun all month long.

Look to Us for Help

We’re here to help you have a successful National Pizza Month. We are continually updating our National Pizza Month Operators Toolkit. This resource is filled with assets for you to download and use to launch your National Pizza Month marketing and promotions. The toolkit includes key messages, official logo, graphics, media support, customizable social media calendar, list of low-cost to no-cost marketing ideas, story sharing and a launch video.

Bookmark and visit the National Pizza Month Operator Toolkit as you plan your month. Remember, the toolkit can also help you with marketing ideas, customizable social media calendar and media support throughout the year.

Go to the National Pizza Month Toolkit.

The post Celebrate National Pizza Month this October appeared first on Pizza Today.

Pizzas from Across the U.S. to Get You Excited for National Pepperoni Pizza Day

National Pepperoni Pizza Day is September 20th. This food holiday honors America’s favorite pizza topping, the pepperoni. It is not only Pizza Today saying, pepperoni is No. 1. Pizzeria operators across the country indicated in our survey for the State of the Pizzeria Industry Report that pepperoni was the No.1 selling pizza topping.

Pepperoni isn’t the only pizza topping to get a special holiday, find out 10 Can’t Miss Pizza Holidays.

What is Pepperoni?

John Gutekanst answered the question (What is Pepperoni?) in Pep Talk. He said, “The history of pepperoni is vague. There is no cured meat called “pepperoni” in Italy. It is thought that the millions of Italian immigrants who landed here created this semi-spicy salami out of new-world ingredients. It could have been modeled on the Salame di Napoli, which is made with garlic, wine and chili. Or perhaps it’s based on the Salsiccia di Calabria, which has fennel, chilies, wine and garlic.

While pepperoni is like a lot of salami, its beauty lies in the depth of flavor released when it is heated. The fat and spice content, along with the small circumference of each slice in modern pepperoni, react to heat unlike any larger salami. Almost all dry-cured, medium-fat salumi like soppressata, lonza, coppa, Calabrese, Prosciutto di Parma and cotechino tend to release more fat and flavor when you lay a thin slice on an oven-warmed pizza, but not under direct heat. Pepperoni’s inherent flavor concentration releases copious amounts of fatty flavor in high temperatures without burning the whole slice. There are some advantages that certain pepperoni types have above the others. Like all foods you buy for your customers, it all depends upon the price you are willing pay for quality.” Read the full article Pep Talk now!

Pepperoni comes in many forms. There are several pepperoni styles that give pizzas a different look from the standard round and cup and char pepperoni to large old world and cubed pepperoni.

8 Pepperoni Pizzas from some of the Hottest Pizzerias in the U.S.

Pizza Today travels America visiting some of best pizzerias in the U.S. The Pepperoni Pizza is often one of the selected pizzas that pizzeria operators like to show off and let us try. Here is a collection Pepperoni Pizzas from our travels:

No. 1: Modern Apizza, New Haven, Connecticut

No. 2: Razza, Jersey City, New Jersey

No. 3: Metro Pizza, Las Vegas, Nevada

No. 4: Via Tribunali, Seattle, Washington

No. 5: Via 313, Austin, Texas

No. 6: Fine Folk Pizza, Fort Myers, Florida

No. 7: Paulie Gee’s, Brooklyn, NY

No. 8: Andolini’s Pizzeria, Tulsa, Oklahoma

More Pepperoni Celebration on Pizza Today Instagram and Facebook

We aren’t done celebrating National Pepperoni Pizza Day. Earlier this week, we did a callout for pepperoni pizzas. Pizzerias from across the country submitted their pepperoni pizzas. Follow us on Facebook and Instagram as we share pepperoni pizzas.

The post National Pepperoni Pizza Day — September 20 appeared first on Pizza Today.

Confusion and Debate amid New York City coal and wood burning pizza ovens legislation explained

It’s been a confusing month for pizzerias in New York City, particularly those burning coal or wood in their ovens. A few weeks ago, media outlets exploded with news about a new law that would destroy the city’s storied pizza culture. They claimed the law would cripple famous pizzerias by forcing them to install expensive equipment in the futile pursuit of environmental protection. It sent a shockwave of fear through pizzerias and pizza fans (which is every single New Yorker) and spun out into a full-fledged cultural clash framed as Oppressive Government vs. Small Business. As it turns out, very little of that was true.

Scott Wiener
Founder, Scott’s Pizza Tours and SliceOutHunger.org

It all started in 2015 when the city’s Department of Environmental Protection passed a law requiring businesses using solid fuel burning “cook stoves” to install emissions suppression units. These units, called “scrubbers,” prevent dangerous particulate matter from leaving an oven’s exhaust line. The law went into effect in May 2016 and all solid fuel burning cook stoves installed since then have been required to install these units.

The recent hubbub came about when the city decided it was time to start enforcing installation requirements for ovens installed prior to the 2016 law. NYC is famous for its century-old coal fired pizzerias. Places like Patsy’s in Harlem, Arturo’s on Houston Street, and Totonno’s on Coney Island put out crisp charred pizza that predates the thin foldable slices that rose to popularity in the second half of the 20th century. They’re sacred to NYC’s food history so any suggestion of a future without them truly terrifies the public.

One thing became very clear from all the articles and messages I received from pizzerias: nobody actually read the legislation. The biggest misunderstanding was that the expense of emissions suppression units would be so hefty they’d put pizzerias out of business. In reality, the legislation allows exceptions for businesses that are either unable to reduce emissions or unable to install the necessary equipment. Some pizzerias incorrectly assumed that the equipment would somehow alter the quality of their pizza. Since scrubbers are installed along the exhaust line and not directly inside the oven, this is simply not the case. When the DEP held a public hearing about the legislation, they opened by clarifying all the incorrect reporting and assumptions.

The whole situation serves as a good lesson on how restaurants can react to potentially worrisome legislation. The first step is to read the actual text of the law. The thing you’re so worried about might not be a real concern or might be addressed by the legislation. If there really is something in the law you disagree with, contact other pizzerias and see if they agree. Working together is much more powerful than working alone, which is why local and national restaurant associations are so helpful. If you haven’t joined your local National Restaurant Association chapter, you should strongly consider it. Next you can get in touch with your local representative to request a meeting. Small businesses are extremely important to local politicians so there’s a good chance they’ll listen to you, especially if you come to them representing a block of businesses.

The most important thing is to react to the legislation itself, not to media coverage.

SCOTT WIENER is the founder of Scott’s Pizza Tours in New York City and SliceOutHunger.org  Instagram: @scottspizzatours

The post Man on the Street: Pizza Vs. City appeared first on Pizza Today.

EAT HAWAIIAN PIZZA, HELP HAWAIIAN PEOPLE

Hawaii has been hit by unprecedented wildfires this August, destroying entire communities on Maui and Big Island. Slice Out Hunger needs your help to make sure people don’t need to worry about their next meal as they work to stay safe and rebuild. Help us raise $10k to support Mercy Chefs in their work feeding those effected by the wildfires.

Participating pizzerias across the U.S. are featuring Hawaiian Pizzas now through September with 15% of sales benefiting our Hawaiian Relief Fund. Check out the map below to see which pizzerias in your area are participating or sign up using the registration form if you manage a pizzeria.

*Donations are tax deductible

The post Hawaiian Fires: Pizza Relief appeared first on Pizza Today.

Photo via stock.adobe.com/pitipat

New Threads App surpasses 100 million users in less than a week

Threads App, Meta’s new social media platform designed to compete head-to-head with Twitter launched on July 5, 2023. It’s gaining users and app downloads fast. Threads hit 100 million uses in its first five days. It has been the buzz of the other social platforms and the news since it debuted.

What is the Threads App?

A challenge to Twitter, Threads app allows you to share text updates and join public conversations.

According to Meta’s Newsroom, “Threads offers a new, separate space for real-time updates and public conversations. We are working toward making Threads compatible with the open, interoperable social networks that we believe can shape the future of the internet.

“Our vision with Threads is to take what Instagram does best and expand that to text, creating a positive and creative space to express your ideas. Just like on Instagram, with Threads you can follow and connect with friends and creators who share your interests – including the people you follow on Instagram and beyond. And you can use our existing suite of safety and user controls.”

Now that we’ve received the gist straight from the source, let’s explore more.

What you need to know about the new Threads social

Yes, yet another social media app, Threads. Let’s breakdown six facts about Threads sign in and use. Here’s what we discovered:

1. Threads was built by the Instagram team, so it has some of the same design elements and it has a similar feel, but is words focused.
2. Threads is separate from Instagram and does require you to download its app.
3. You can use your Instagram to log in and it can also auto-populate your Instagram details and any followers on both platforms when you sign up.
4. Your Threads feed is comprised of updates from people you follow as well as recommended content.
5. Posts can be up to 500 characters long and include links, photos and videos up to 5 minutes in length.
6. You cannot switch between your personal account and business account without logging out of the account you are currently in. Then you will be prompted with a Switch Accounts option.

Should my business join Threads?

As business owners, managing yet another social media account takes some consideration.

Whether you jump on Threads at its infancy is up to you. Getting in on the ground floor of a new social platforms has its advantages and disadvantages. If your social strategies are dialed in, taking on Threads may be worth giving it a shot. As we struggle to find the social algorithm on our existing platforms, can we find the right formula on the new social? Did they perfect the feed to feature us to the people that matter most to us? For Pizza Today, that is you, the pizzeria professional.

I think about those pizzeria owners who took a chance on a neighborhood in the early stages of revitalization or opening a pizza shop in a low-traffic or low-foot traffic area or the pizzeria who brings the first of a regional style that locals had never heard of into a market. It’s how all the great regional pizza styles went national and international. Sometimes, it’s pays off to be an early adopter.

Threads is new, but it’s backed by the biggest heavy hitter in the social media space, Meta. Is it right for you? A few considerations to line up before adding Threads to your social repertoire:

• Have I or my social media pro researched Threads enough to know how to initially approach content on the platform.
• Will adding Threads require a heavier lift on its coordination than its return?
• Will social content I am already creating fit the Threads platform?
• Can I use my established social process (i.e., CRM platform) create and publish or schedule posts?

Pizza Today is on Threads

Pizza Today has decided that we will be an early adopter of the platform. If you are ready, join us on Threads and we will learn this new platform together. Follow us on Threads @PizzaToday and let’s start the conversation.

The post Threads App: What You Need to Know About the New Social Media Platform appeared first on Pizza Today.

Register to attend Pizza and Pasta Northeast in Atlantic City on October 1-2

Sign up to compete at Pizza and Pasta Northeast before spots fill up

Registration for the 5th annual Pizza & Pasta Northeast is now open! Don’t miss out on one of the biggest pizza trade shows taking place on October 1-2, 2023 at the Atlantic City Convention Center. Register online now before prices increase!

Register to attend Pizza & Pasta Northeast now.

Pizza & Pasta Northeast showcases top suppliers for pizzerias and Italian restaurants. The two-day show features a schedule of pizza and pasta demonstrations by top chefs, seminars and workshops given by industry leaders, and special presentations from featured keynote speakers.

Presented by International Pizza Expo, the annual trade show in Las Vegas for the pizzeria industry, this event gives the region of the U.S. the highest concentration of independent and small chain Italian-concept restaurants its very own focused gathering of buyers and sellers.

Calling all Competitors!

Register for PPNE and sign up to compete before spots fill up. Pizza & Pasta Northeast competitions will crown the best pizza and pasta chefs in the region. They’ll be preparing their entries for each of our 4 competitions, which all can see in the contest areas on the exhibit hall floor, adding to the excitement of the trade show. The competitions include:

International Pizza Challenge Northeast

Divisions in this year’s International Pizza Challenge Northeast are Roman, Gluten-Free, Neapolitan/The Fiero Cup divisions, and the new America’s Best Cheese Slice. Sign up now. Spots are limited to 80 competitors in the America’s Best Cheese Slice, 30 for the Roman division, 20 for Gluten-Free, and 50 for the Neapolitan division. Learn more about competition and its rules and regulations.

Northeast Pasta Showdown

Chefs/participants in this one-day Northeast Pasta Showdown will submit a recipe for their signature pasta dish, which will be presented to the judge, along with your pasta entry. Learn more about competition and its rules and regulations.

World Calzone Championship

This one-of-kind World Calzone Championship features contestants preparing their signature calzones and presenting them to the judges. Learn more about competition and its rules and regulations.

Young Pizza Maker of the Year

Young pizza makers between the ages of 16-18 years old will compete in a Non-Traditional pizza competition to be crowned Young Pizza Maker of the Year.
Learn more about competition and its rules and regulations.

Here is a snapshot of the Competition Schedule

Saturday, Sept. 30

4 pm – Competitors meeting by registration to hand out wristbands and go back to the comp area and give access to coolers & ovens.

Sunday, Oct. 1

8 – 9 am – Competitors and Judges Meeting

9 am – 4 pm – Best Cheese Slice Division and Gluten-Free Division

4 – 5 pm – Young Pizza maker of the Year competition and Award Presentations

Monday, Oct. 2

8 – 8:30 am – Competitors Meeting

8:30 am – 3:15 pm – Roman Division and Neapolitan Division

3:30 – 4 pm – Award Presentations

Don’t get waitlisted. Sign up to compete today.

In order to compete in any of the four competitions, you must be a registered attendee of Pizza and Pasta Northeast. Competition sign-up is in the registration process. Register to attend Pizza & Pasta Northeast now.

The post Pizza and Pasta Northeast Registration Now Open! appeared first on Pizza Today.

Get ready for Pizza and Pasta Northeast 2023

Developed specifically for owners and operators of pizzerias and Italian restaurants, there’s something for everyone at Pizza & Pasta Northeast 2023. At this two-day conference and tradeshow, you’ll have access to hundreds of booths of industry specific products and services, as well as top-shelf demonstrations, workshops, and seminars all under one roof. Better yet, as a Pizza & Pasta Northeast attendee, you’ll also have access to Artisan Bakery Expo East.

Bill Oakley
Group Show Director

Whether you’re an industry veteran or just thinking about opening your first unit, Pizza & Pasta Northeast is a must-attend event! It’s your one-stop shop for everything you need to run a successful and profitable restaurant.

We’re really excited about our education program, which includes sessions from influential, successful and dynamic pizzeria owners such as Nick Bogacz, Michael Androw and Will Grant, amongst others. Additionally, our pizza and pasta demonstration program is filled with chefs and pizza makers you’ll recognize and will be eager to learn from.

The Northeast is a tough market to thrive in, but rest assured that Pizza & Pasta Northeast 2023 exists to help you do just that — grow your business in a highly competitive landscape.

The bottom line is there will always be winners and losers. Which do you want to be? Those who arm themselves with industry knowledge and are willing to take action toward positive change will have the ability to outperform the competition and position their restaurants for future growth and success regardless of the business environment.

For more information, please visit our website at PPNE.PizzaToday.com or call me at (502) 599-4650.

Bill Oakley
Group Show Director

Bill Oakley is the Group Show Director for International Pizza Expo and Pizza & Pasta Northeast.

The post Pizza & Pasta Northeast 2023 is for YOU! appeared first on Pizza Today.

Anticipating pizza orders will be a game changer for pizza restaurants

We’ve seen a small movement of pizzerias and mobile pizza businesses offer preordering. It’s a move we see that may revolutionize pizzeria operations. Preordering pizza will be among next big pizza trends.

I’ve been monitoring and spotting pizza trends for over a decade. The pizza industry has seen several shifts and I’ve become attuned to anticipating what’s next in the pizza industry. Preordering will be in the next wave of big pizza trends.

Our Pizza Today team often jokes that I can see trends a few years before they become mainstream. So, I am calling it right now, a few years from now pre-ordering pizza will be mainstream. And early adapters will be ahead of the curve and capture those customers who would like to pre order pizza right now.

What is pizza pre-ordering?

Pre-ordering or advanced ordering allows customers to plan ahead and order from a pizzeria’s menu ahead of time through its online ordering platform or specific pre-ordering app. I believe we will see a potential pendulum shift with more customers seeking to order food in advance. This can be same-day ordering, or this could even be days or weeks in advance.

Preorders can be managed through an online ordering platform or other preordering specific platform. If you are looking into pre-ordering systems, be sure that the platform will integrate seamlessly into your online ordering, POS system and third-party delivery apps.

Why do people want to preorder food?

The short answer is convenience. It’s a tool that makes meal decision-making easier. Think about pizza Friday nights. I know families that order the exact same pizza order from their favorite pizzeria every Friday night. It’s a routine for them. So, let’s make it easy for them to put in their order for the next week or even the week after that.

Preorders are especially beneficial to new restaurants and foodies who love to try the new hot spot. Keeping the local foodies in the know when preordering is available will help guarantee that they get some of the first slices from a new pizzeria.

Say, you have an in-demand hot specialty pizza that sells out faster than your team can make it. Set it up for pre-orders only. When you release it to your loyalty club and socials, your pizza fans will not only be able to get the sought-after pizza first, but they will also know that you value their time and loyalty to your pizzeria by adding “exclusivity”.

How will preordering help pizzerias?

1. Sales projections. We see the operational benefit as the biggest enticement for pizzerias to offer preordering. Along with your past performance stats from your POS system, tapping into preordering can allow you to better plan for rushes and other busy times.
2. Guaranteed sales. The customers who choose to preorder pay in advance for their pizza order so you can depend on those sales on any given day.
3. Special events, large groups and promotions. Another area we see preordering as widely beneficial is during special events, large groups and promotions. Often events can be considered controlled chaos. You have an opportunity to harness preordering to create a controlled crowd of orders. This also is seen as a customer service benefit to not have to wait in long lines. You’ve seen this play out successfully in other industries, like amusement parks’ systems to reserve spots in line for popular rides and attractions.
4. Turning tables faster. Preordering can help in a dine-in setting, working similarly to a reservation system, except once a party enters the pizzeria and sits down, the wait time for food is diminished. Their order can arrive within minutes. I would recommend limiting dine-in preorders during predictive peaks and rushes. Or, managed effectively, you can designate a portion of your dine-in seating for preorders.
5. Minimize food waste. Depending on how well your customers adapt to pre-ordering, you can also see a significant reduction in food waste as you’re better able to predict product ordering.
6. Competing with third-party. Preordering can give you an advantage over third-party delivery providers. Being about to establish a predetermined pickup or delivery time can be an added convenience for customers. An additional benefit is that the former third-party customer is now in your system with more opportunities to market specifically to them.

But, like any new technology, there will be a transitional period of makeline and oven adjustments to accommodate the preorders. It will be similar to the shift when you added and ramped up online ordering. Introduce it in key ways like events, promotions and as a loyalty-specific benefit to test drive its application in your operation.

What are the cons of preordering?

There are a few pitfalls with preorders, as well. Addressing these two key areas will increase the success of your preordering initiative. They are:

Overpromising and under delivering. If you have not set up preordering correctly to limit the number of orders in a specific time slot, you can run into log jams in the kitchen which will slow everything down to a crawl for all orders. Not coordinating kitchen orders efficiently and effectively can cause the estimated times to be delayed. Customers may be less likely to use the service if their food is frequently delayed.

Lack of integration. If you go with a preorder system that does not integrate with your POS system, it is at your peril. Using two different systems for orders can lead to errors in reentering orders into the POS system, increase chances of missing an order and make analyzing sales more challenging.

Successful Preordering Examples

Now that I’ve outlined pros and cons of preordering, let’s look at it in application.

A Preorder-Only Pizzeria

Moto in Seattle, Washington has a three-month waitlist on pizza orders. To control the demand for pizza in his 500-square-foot pizza shop, owner Lee Kindell set up a preorder only operation. Moto receives up to 250 preorders on a given night. As he expands, Kindell will open to walk-ins and same-day ordering. The preorders have allowed the young business to grow in a controlled and predictive manner.

Read this quick Q&A with owner Lee Kindell.

Listen to Lee Kindell talk about the preordering phenomenon on the Hot Slice Podcast.

Mobile Pizza Business Preordering

A Slice of New Jersey in Byram, New Jersey focuses on public events and private catering. The output of this pizza food truck is limited. Owner Chris Hill devised a plan to better execute public events through preordering. He announces the dates and locations of his public events, giving his fans the opportunity to preorder pizza. The initiative is very effective.

Listen to owner Chris Hill detail his preordering approach to public events on The Hot Slice Podcast.

Investigate how preordering can work for your pizzeria. If you have a thriving preordering program, we want to hear about it. Reach out to me at dgreer@pizzatoday.com.

Denise Greer is Executive Editor at Pizza Today.

The post Preordering Pizza Will be Among Next Big Pizza Trends appeared first on Pizza Today.

Marlin Connections brings together some of the most notable names in the industry, including Marlin Co, CSSI, The Alchemedia Project, and Bon Aperture Studios. These individual teams have been integrated under a streamlined structure and singular brand name to offer clients comprehensive capabilities and offerings.

With a focus on delivering smart solutions that drive real, measurable results and unmatched connectivity to the top 100 restaurant chains, Marlin Connections is a one-stop partner for all foodservice Communications, Culinary, and Content needs. The agency works with the leading foodservice manufacturers and operators, and employs the smartest, most experienced strategists, chefs, creatives, media planners and analysts in the foodservice space.

Marlin Connections is uniquely positioned to take advantage of changing dynamics in the food industry. Blurred lines between retail and foodservice are redefining the way people plan meals and consume food, and according to projections, the US foodservice industry is expected to grow almost 11% over the next 7 years. Door dashers are now picking up dinner deliveries and grabbing groceries for tomorrow, while convenience stores are becoming go-to destinations for complete meals.

“We are excited to announce the launch of Marlin Connections and bring all of the services our clients seek, from culinary to communications, creative and content under one roof,” said Dan Dougherty, President Away from Home, Advantage Solutions. “Our investment in foodservice capabilities is paying dividends right as the industry is experiencing a renewal. We are ready to help clients navigate the rapidly changing foodservice landscape and build brands that are as relevant away from home as they are in the grocery aisles.” quotes Alli Welker, General Manager, Marlin Connections

If you’re a foodservice operator or manufacturer who is tired of trying the same old tactics in an entirely new foodservice landscape, Marlin Connections invites you to Food Smarter with Us! For more information, visit the Marlin Connections website at MarlinConnections.net.

About Marlin Connections

Marlin Connections

Connections is a full-service foodservice agency that offers the most comprehensive services in the industry including culinary innovation and sales support, strategic marketing communications and content creation with studios in Springfield MO and Chicago IL. We are a unique collection of marketers who sell and salespeople who market, putting performance at top-of-mind.

About Advantage Solutions

Advantage Solutions is a leading provider of outsourced sales and marketing solutions to foodservice manufacturers and operators. As a trusted partner and problem solver, we help our clients sell more while spending less. Headquartered in Irvine, California, we have offices throughout North America and strategic investments in select markets throughout Africa, Asia, Australia and Europe through which we serve the global needs of multinational, regional and local manufacturers. Learn more at advantagesolutions.net.

Contact:

Sherry Gorsich

Director of Business Development & Strategic Partnerships

Marlin Connections

312-479-3707

sherry.gorsich@advantagesolutions.net

The post Advantage Solutions Announces the Launch of Marlin Connections, the Most Comprehensive Foodservice Advertising Agency in North America appeared first on Pizza Today.

Pizza Margherita Day honors Queen Margherita designation on June 11, 1889

June 11 is the anniversary of the naming of the Pizza Margherita. in a letter from the Italian “Department of the Mouth” on behalf of Queen Margherita on June 11, 1889, presented the pie that bears her name. That’s right, the margherita pizza is well over 134 years old.

As our Editor In Chief Jeremy White told the story, it goes… “In 1889, when King Umberto I made a visit to Naples. At his side was Queen Margherita, who immediately wanted to try this food she had heard so much about. The story goes that, of course, the queen wasn’t going to a humble pizzeria, so the pizza was brought to the palazzo where the royal couple was staying (probably the first record of a pizza delivery). The pizza was delivered by Raffaele Esposito, owner of the famous pizzeria Pietro il Pizzaiolo. Esposito went with his wife, Donna Rosa, who was, in fact, the pizza maker. They brought enough ingredients to make three kinds of pizza, and after sampling all three, Queen Margherita selected as her favorite the pizza made with tomatoes, fresh bufala mozzarella and fresh basil.” Learn more about this quintessential pizza classic in Pizza Margherita.

What is a Pizza Margherita?

If ever there was a pizza that is considered timeless, it is a Pizza Margherita. A traditional Neapolitan margherita pizza’s toppings consist of crushed fresh or canned San Marzano tomatoes, fresh mozzarella, basil and olive oil. It is perfection in its simplicity. While many associate a margherita pizza with Neapolitan pizza, as we’ve traveled the country with Pizza Today, we’ve witness margherita pizza on the pizza menu of every popular pizza style in America from Detroit and Grandma to standard American and Tavern.

Click here to get a great Pizza Margherita recipe.

To explore more pizza recipes from PizzaToday.com, click here.

The post Happy Pizza Margherita Day — June 11 appeared first on Pizza Today.

Village plans for immediate expansion throughout the Southeast

May 9, 2023 (COLUMBIA, SC) – After 32 years in business, Columbia’s beloved Village Idiot Pizza will now be available in communities across the southeast through franchise partnership opportunities. Village Idiot Pizza’s goal is to become a staple in college towns across the U.S. by uniting people through pizza and community. The emerging franchise is looking to begin expansion from Columbia’s surrounding areas and throughout the South Carolina region.

Owners Kelly and Brian Glynn, who purchased the original enterprise in 2003, have lasting ties to the restaurant and will be a driving force in supporting future franchisees. Together, they have expanded the Village Idiot Pizza brand to three locations, which have become a pillar in the Columbia community.

“It is our passion for giving guests great pizza and memorable experiences that have led us to the decision to expand Village Idiot Pizza beyond Columbia.  We are truly excited to see this brand, that we have nurtured and grown over the last 20 years, contribute in big ways to other communities across South Carolina”, said Kelly Glynn, Co-Owner of Village Idiot Pizza.

With a commitment to treating every franchisee as part of the Village Idiot Pizza family, the company is seeking dynamic business owners who share their values and passion for delivering an exceptional experience to customers. Village Idiot Pizza is committed to providing comprehensive training and ongoing support to its franchise partners.

“Kelly and I have been able to live the dream of operating our own business.  Not only has this given us a great deal of personal freedom, but it has allowed us to be able to positively impact our community in so many different ways”, says Co-Owner Brian Glynn.  “It is beyond thrilling for us to enter this next phase of our business – a phase in which we will bring more people into our VI Pizza family.  We will not only show them how to achieve these same goals, but we will walk with them through every step of the journey to ensure the same hard lessons we have learned over the years do not hinder their quest.”

For more information about franchise visit villageidiotpizza.com/franchise. For franchising opportunities, email vipfranchising@villageidiotpizza.com

About Village Idiot Pizza

Village Idiot Pizza is a family-run pizza franchise serving authentic, New-York-style pizza in a fun, family friendly, sports-bar atmosphere. The original pizza joint and pub was opened in Columbia, SC’s Five Points Village in 1990 by three college friends from New Jersey who lovingly referred to themselves as “the village idiots”. Village Idiot Pizza has been owned and operated by Brian & Kelly Glynn since 2003 and is one of the longest-standing businesses in the Columbia, SC area.  The Gylnn’s expanded the brand to three locations across Columbia and have built a community around good pizza and giving back.  Village Idiot Pizza is now offering franchise partnership opportunities across South Carolina.

Listen to Kelly and Brian Glynn on Episode 140: Taking Village Idiot Pizza to New Heights on The Hot Slice Podcast.

Kelly and Brian Glynn met while working at Village Idiot Pizza in Columbia, South Carolina in the 1990s. The couple purchased the business in 2003 and have spent 20 years growing the business to three locations, being the hot spot in Columbia and earning regional and national accolades along the way. Hear their pizzeria story and what’s next.

The post Village Idiot Pizza Announces Franchise Opportunities appeared first on Pizza Today.

Celebrate May Holidays at your Pizzeria

May is filled with holidays and observances to mark on your calendar and market at your restaurant. Let’s look at the big pizza-related holiday coming up that you need to plan for.

19 (Third Friday)

Click to Original Graphic to use on your social.

National Pizza Party Day

Pizza Parties are a significant revenue driver. Go big for National Pizza Party Day. Encourage your customers to gather friends and family and throw a pizza party. Here are a few ways to celebrate and market National Pizza Party Day:

• Partner with a local party supply company and throw a big giveaway for the Ultimate Pizza Party.
• Create a theme and a custom hashtag and encourage customers to participate and share on social. Think pajama jam, throwback, beach, disco, etc.
• Create a festival party on your patio.
• Coordinate with area businesses and organizations to celebrate with their employees and customers.
• Bring back the pizza-making kits for ONE NIGHT ONLY.
• Do a Special Promotion for those who preorder their Pizza Party by a certain date.
• Create a Pizza Pairing Package with beer or wine, apps and dessert.
• Pick a charity/organization to give a pizza party to.

Other May Holidays and Observances

May is also home to other food and business holidays and observances that your pizzeria can take part in. A “can’t miss” day is Mother’s Day. Pizza is the perfect family meal. Be sure you are marketing to moms and families to celebrate at your restaurant. Here’s a list of some of May’s holidays and observances:

April 30- May 6

National Small Business Week

5

Cinco de Mayo

14

Mother’s Day

15-21

American Craft Beer Week

16

National Barbecue Day

25

National Wine Day

29

Memorial Day

The post Market These May Holidays and Observances appeared first on Pizza Today.

The Today Show Features Women in the Pizza Industry

Women pizza pros are making a big splash nationally in a new streaming series “Head of the Table” on The Today Show with a look at how women are changing the male-dominated pizza industry.

Head of the Table host Elena Besser goes in-depth with two pizza chef/owners, who are also pizza champions.

The “Pizza Pioneers” episode highlights industry veteran Giorgia Caporuscio, who owns Don Antonio in New York City. Caporuscio became the youngest female competitor to win the Caputo Cup in Italy. She sits down with Besser to talk about the barriers that she has broken as a female pizzaiola and those who influenced her career most. Caporuscio showcases the Neapolitan pizza craft, as well as the Montanara, a fried pizza on the show.

Besser then highlights a star in the pizza industry Tara Hattan, who holds several World Pizza Games medals. She owns the two-unit Zasa’s Pizza & Wings in Tulsa, Oklahoma. In the show, Hattan shares how she prepares for the Dough Acrobatic Division at the World Pizza Games during Pizza Expo in Las Vegas. The show’s crew shadowed Hattan during Pizza Expo. She also shares a few of Zasa’s unique specialty pizzas.

Besser rounds out the show with a sit-down conversation with Women in Pizza founder Alexandra Mortati, Giorgia Caporuscio and Pizza Wars host and Last Dragon Pizza founder Nicole Russell to discuss challenges women face in the pizza industry.

Women In Pizza recently sponsored the Women Pizzeria Owners Panel discussion at Pizza Expo in Las Vegas in March. Women in Pizza is a movement that empowers women in the pizza industry to share their stories, display their talents, inspire innovations, and connect with one another and the world.

Elena Besser was tapped to host Head of the Table with her culinary acumen including founding The Lineup, a series highlighting the top cooks working at the best restaurants in America as well as Food Network Kitchen, the Cooking Channel’s “The Best Thing I Ever Ate”, Amazon’s “Today’s Deals Live”, and red carpet host for The James Beard Awards livestream on Twitter.

Check out the full episode “Elena Besser meets 2 chefs challenging stereotypes in the pizza world” on Head of the Table.

Explore more Women Pizzeria Owners elevating the pizza industry on The Hot Slice with Pizza Today podcast:

150. Pizza Expo Sessions 4 — Women Redefining Pizzerias with retired teachers/pizzeria owners Suzanne Francis, Ruth Matheny and Katie Agor of The Grove Wood Fired Pizza in Granbury, TX. We also have Phumzile Siboza who traveled from Johannesburg, South Africa representing the Debonairs Pizza chain.

143. A Conversation with Chef/Restaurateur Lisa Dahl. She owns Pisa Lisa with two locations in Sedona, Arizona, along with several other concepts.

137. The Brilliant Sarah Minnick of Lovely’s Fifty Fifty. Sarah Minnick is chef/owner of Lovely’s Fifty Fifty in Portland, Oregon.

The post Women Pizza Makers Take National Spotlight on The Today Show appeared first on Pizza Today.

If you were at Pizza Expo at the end of March, you may have heard Mike Bausch’s seminar titled “I’m a Winner!” In it, he discussed ways to get awards for your pizzeria, with integrity. He then went on to detail how doing so can help your bottom line. Let’s face it — everyone loves a winner.

If you took the message from that seminar to heart, then Pizza Today’s PIE Awards program is for you. The good news? It’s not too late to enter. Registration for the awards is open until May 18th. Even better news? There are a variety of available categories, meaning there’s an entry option that fits just about everyone.

If you’re proud of your business and think you are doing innovative things, then enter the Pizza Industry Excellence (PIE) Awards and show off what you’ve got going for you! Go to the PIE Awards. 

Speaking of the seminar program at Pizza Expo this past March … the feedback on the lineup and topics was overwhelmingly positive! The rooms were standing room only and the energy was through the roof in most sessions. We’ll be hard at work planning Pizza Expo 2024 sooner than you may realize, so if you have ideas for presentations you’d like to see next year in Vegas drop me a line and let me know what’s on your mind.

Thanks to everyone who attended the 2023 Pizza Expo. It was a record-breaker! Now let’s get to work on making the 2024 installment even better.

Best,

Jeremy White
Editor-in-Chief
jwhite@pizzatoday.com

The post Commentary: Have You Registered for the PIE Awards? appeared first on Pizza Today.

Competition was fierce in the International Pizza Challenge this year. Competitors battled head-to-head to find out who makes the best pizza in the world at Pizza Expo in Las Vegas. We had five best pizza divisions: Traditional, Non-Traditional, Pan, CMAB California Style and Neapolitan/STG which will be represented in the pizza bake-off that will showcase 200 of the world’s best pizza makers and thousands of dollars in cash prizes. The winners are:

Best of the Best Champion

Nick Banker, Upper Crust Pizza, Akron, OH

Pizza Maker of the Year

Joe Carlucci, Valentina’s Pizzeria & Wine Bar, Madison, AL

Traditional Division:

1st Place: Gemma Cataldo, Antonios Italian Ristorant, Elkhart, IN

2nd Place: Bill Cornell, Carmines Wood Fired Pizza, Joplin, MO

3rd Place: Anthony Berghela, Romo’s Pizza, Glenmont, NY

Traditional Division Regional Winners

International

1st Place: Wilhelm Rodriguez, PAPAS PIZZA CABO ROJO, PR

2nd Place: Joe Leroux, AMADIO’S PIZZA MISSISSAUGA, ON

3rd Place: Gino Contin, MAVERICK – VINOGINO LIMEIRA, BRAZIL

Midwest

1st Place: Gemma Cataldo, ANTONIOS ITALIAN RISTORANT ELKHART, IN

2nd Place: Bill Cornell, CARMINES WOOD FIRED PIZZA JOPLIN, MO

3rd Place: David Sommers, MAD MUSHROOM PIZZA WEST LAFAYETTE, IN

Northeast

1st Place: Anthony Berghela, ROMO’S PIZZA GLENMONT, NY

2nd Place: Adam Hatfield, RAD PIES WILLIAMSPORT, MD

3rd Place: Rico Lunardi, SLICE ON BROADWAY PITTSBURGH, PA

Southeast

1st Place: Angelica Luzardo, 1803 PIZZA KITCHEN ORLANDO, FL

2nd Place: Aaron Crogan, CRAFT CULTURE CONCEPTS, LLC LOUISVILLE, KY

3rd Place: Kevin Knott, SLICEADELIC SAFETY HARBOR, FL

Northwest

1st Place: Katamia Ives, SOURDOUGH WILLY’S PIZZERIA KINGSTON, WA

2nd Place: Adrian Guastavino, WICKED PIE PIZZA PUYALLUP, WA

3rd Place: Pete Miceli, BIT OF ITALYITALIANTOGO NAMPA, ID

Southwest

1st Place: Jessica Rivas, ACRE PIZZA SEBASTOPOL, CA

2nd Place: Juan Ponce, PIZZA WITH A NEW YORK ATTITUDE, L.L.C. CONROE, TX

3rd Place: Ed Barbeau, PISANOS WOODFIRED CANYON LAKE, TX

View Full Traditional Division Scoreboard.

Non-Traditional Division:

1st Place: Joe Carlucci, Valentina’s Pizzeria & Wine Bar, Madison, AL

2nd Place: Michael Vakneen, Pop Up Pizza LLC, Las Vegas, NV

3rd Place: Sara Boyer, Iron Born Pizza , Pittsburgh, PA

Non-Traditional Division Regional Winners

International

1st Place: Fiodar Huminski, PIZZERIA NO 900 MONTREAL, QC

2nd Place: Andy Huynh, COWABUNGA PIZZERIA HAMILTON, ON

3rd Place: Frederico Tomé, ITALIAN BAKERY HOUSE SAO PAULO, BRAZIL

Midwest

1st Place: Nicholas Smith, UPPERCRUST AKRON AKRON, OH

2nd Place: Carmela Cataldo, ANTONIOS ITALIAN RISTORANT ELKHART, IN

3rd Place: Brian Hall, CRAFTERS PIZZA AND DRAFTHOUSE CARMEL, IN

Northeast

1st Place: Sara Boyer, IRON BORN PIZZA PITTSBURGH, PA

2nd Place: Benjamin Tobin, MEZZALUNA WOOD FIRED PIZZA WEST GROVE, PA

3rd Place: Andrew Scudera, GOODFELLAS STATEN ISLAND, NY

Southeast

1st Place: Joe Carlucci, VALENTINA’S PIZZERIA & WINE BAR MADISON, AL

2nd Place: Leo Dicesaris, CERRONE’S BRICK OVEN PIZZERIA COLUMBUS, GA

3rd Place: Kyle Faix, SOURDOUGH PIZZA LYNCHBURG, VA

Northwest

1st Place: Ian Foster, RIGHTEOUS SLICE REXBURG, IN

2nd Place: Joseph Ledwidge, RANGER JOE’S PIZZA KALISPELL, MT

3rd Place: David Solum, DANGER VON DEMPSEY’S PIZZERIA & BREWHÄUS WATERTOWN, SD

Southwest

1st Place: Michael Vakneen, POP UP PIZZA LLC LAS VEGAS, NV

2nd Place: Spencer Glenn, PIZZA MY HEART LOS GATOS, CA

3rd Place: Christina Smith, STATE OF MIND PUBLIC HOUSE AND PIZZERIA LOS ALTOS, CA

View Full Non-Traditional Division Scoreboard.

CMAB Professional:

1st Place: Ivory Yat Vaksman

2nd Place: Sam Li

3rd Place: Mr. Edward Chui Yuen Chien

View Full CMAB Professional Division Scoreboard.

CMAB Student:

1st Place: Natthapol Khunyodyin

2nd Place: Ms. Nguyen Ngoc Thao

View Full CMAB Student Division Scoreboard.

Pizza Napoletana Division:

1st Place: Pasquale Yoann Mormile, Pizzeria Pulcinella 01, Bourg en Bresse, France

2nd Place Michele Rubini, Orlando-Caputo-Ciapo, Glen Rock, NJ

3rd Place Giuseppe Manco, Mani In Pasta NYC Midtown, New York, NY

View Full Pizza Napoletana Division Scoreboard.

Pan Division:

1st Place: Eduardo Ramirez, Dtown Pizzeria, Los Angeles, CA

2nd Place: Josephine Afshar, Oleys Pepperoni Cannoli, De Pere, WI

3rd Place: Charlie Webb, Hudson & Packard, Poughkeepsie, NY

View Full Pan Division Scoreboard.

International Italian Sandwich Competition

1st Place: Michael Vakneen, Pop Up Pizza LLC, Las Vegas, NV

2nd Place: Annamaria Sapere , Signora Pizza, Las Vegas, NV

3rd Place: Will Grant, That’s A Some Pizza, Bainbridge Island, WA

View Full Italian Sandwich Competition Scoreboard.

American Tandem Division:

1st Place: Jon Garland & Dan Succone, Saccone’s Pizza, Austin, TX

2nd Place: Juan Ponce & RC Gallegos, RC’s NYC Pizza & Pasta, The Woodlands, TX

3rd Place: Javier Murreta & Alma Garcia, Pizza Rock, Las Vegas, NV

View Full American Tandem Division Scoreboard.

Italian Tandem Division:

1st Place: Simone Fortunato & Fabrizia Ventura, Simone Fortunado Pizzeria, Professional Assoc. of Italian Cooking, Naples, Italy

2nd Place: Davide Civitiello & Antonio Sorrentino, Spacca Napoli Pizzeria, Chicago, IL

3rd Place: Anna Crucitt & Nick Mercurio, Mercurio’s 2 Inc, Sarver, PA

View Full Italian Tandem Division Scoreboard.

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Announcing the 2023 World Pizza Games Champions

The World Pizza Games returned to International Pizza Expo in March. Pizza makers traveled to Las Vegas, Nevada to showcase their dough handling and box folding skills in hopes of winning the coveted title of World Pizza Champion, a gold medal, and a one-thousand-dollar cash prize.

The World Pizza Games are an international pizza competition held each year in Las Vegas at the International Pizza Expo, hosted by Pizza Today Magazine. Up to 150 competitors compete in six different categories – Largest Dough, Fastest Dough, Pizza Triathlon, Fastest Box Folding, and Freestyle Acrobatic both First Division and Master’s Division. The Gold Medal winners in each category will also receive a $1000 cash prize.

Fastest Dough

1st — Tara Hattan, Zasas Pizza & Wings, Time: 00:39.065

2nd – Nathan Wilson, Six Hundred Downtown, Time: 00:40.054

3rd – Angel Alvarez, Rotolos Craft & Crust, Time: 00:42.028

Largest Dough

1st – Spencer Glenn, Pizza My Heart, Width: 120, Length: 104.1, Average: 112.05

2nd – Matt Hickey, Caliente Pizza & Draft House, Width: 116.5, Length: 99.5, Average: 108

3rd – Joshua Oluwatumise, Antonio’s NY Pizza, Width: 105.5, Length: 102.5, Average: 104

Fastest Box Folding

1st – David Whisker, B.C. Pizza, Time: 00:17.038 *NEW RECORD

2nd – Tara Hattan, Zasas Pizza & Wings, Time: 00:25.081

3rd – Alma Garcia, Slice House, Walnut Creek, Time: 00:27.047

Pizza Triathlon

1st – Matt Hickey, Caliente Pizza & Draft House, Time: 00:39.012

2nd – Perry Bogacz, Caliente Pizza & Draft House, Time: 00:41.032

3rd – Tara Hattan, Zasas Pizza & Wings, Time: 00:44.088

First Division Freestyle Acrobatics

1st – Nathan Wilson, Six Hundred Downtown, Total Score: 396.8

2nd – Michael Testa, Carmine’s Pizza Factory, Total Score: 391.1

3rd – Matt Hickey, Caliente Pizza & Draft House, Total Score: 373.5

Master’s Division Freestyle Acrobatics

1st – Scott Volpe, Fiamme Pizza Napoletana, Total Score: 424.8

2nd – Tara Hattan, Zasas Pizza & Wings, Total Score: 405.1

3rd – Mckenna Carney, The Nona Slice House, Total Score: 400.5

Check out a gallery of the World Pizza Games Dough Acrobatics Finals:

The post The 2023 World Pizza Games Winners are… appeared first on Pizza Today.

Stay tuned for daily updates from the world’s largest pizza show Pizza Expo in Las Vegas

Pizza Today brings you live updates from Pizza Expo. Keep up-to-date on the excitement and happenings at International Pizza Expo all week at the Las Vegas Convention Center. Thousands of pizzeria professionals convene in Las Vegas, Nevada for Pizza Expo, dedicated to all things pizza. Suppliers from across the globe, networking and educational sessions led by top industry professionals, and national competitions round out this unrivaled event. Learn more about Pizza Expo.

If you are attending, don’t forget to download the Pizza Expo Mobile App, watch the Pizza Expo Preview Show and listen to the Ready. Set. Pizza Expo episode of The Hot Slice Podcast.

Follow us @PizzaToday on Instagram!

Thursday

The last day of Pizza Expo brought more attendee-exhibitor connections throughout the exhibition hall. Competitions culminated with champions crowned.

Preliminary Results from the International Pizza Challenge

The Master Pizza Team has been crunching the numbers to present our preliminary results in today’s divisions in the International Pizza Challenge.

International Italian Sandwich Competition

The International Italian Sandwich Competition Top 3 are:

1st Place Michael Vakneen

2nd Place Annamaria Sapere

3rd Place Will Grant

Pizza Napoletana Division

The Pizza Napoletana Division Top 3 are:

1st Place Pasquale Yoann Mormile

2nd Place Michele Rubini

3rd Place Giuseppe Manco

Italian Tandem Division

The Italian Tandem Division Top 3 are:

1st Place Simone Fortunato – Fabrizia Ventura

2nd Place Davide Civitiello – Antonio Sorrentino

3rd Place Anna Crucitt & Nick Mercurio

American Tandem Division

The American Tandem Division Top 3 are:

1st Place John Garland & Dan Succone

2nd Place Juan Ponce & RC Gallegos

3rd Place Javier Murreta & Alma

Best of the Best Champion

Nick Banker

Pizza Maker of the Year

Joe Carlucci

Wednesday

The day kicked off with a look into the present and future of robotics and pizza with a keynote address from Benson Tsai, CEO & Co-Founder of Stellar Pizza and former SpaceX engineer. Attendees listened as Tsai took a scientific look at pizza with a robotics operation.

The exhibition hall was abuzz of attendees and exhibitors talking shop, sampling and demoing products. Food demos like Making Dough and Pizzas with Tony Gemignani, Sandwiches that Sell, Italian Beef Sandwiches, Roman Pizza and Vegan Cashew Cheese inspired attendees to test the menu items in their restaurants.

School was in session with our education program today with seminars devoted specific to the pizza business. From Tinkering with Dough, Menu Editing and Culture is Everything to Detroit Style Explained and Thriving in a Small Town. Seminars focused on key areas like cheese prices, profit margin strategies and food costs.

Competitions heated up with the International Pizza Challenge and World Pizza Games.

Preliminary Results from the International Pizza Challenge

The Master Pizza Team has been crunching the numbers to present our preliminary results in today’s divisions in the International Pizza Challenge.

Pan Division

Non-Traditional Division

Tuesday

The opening keynote address kicked off Tuesday at Pizza Expo with Tony Gemignani inspiring a packed hall. Tony outlined his modest pizza beginnings, long climb to ownership, how his concepts have evolved, what’s next and the people who have revolutionized the pizza industry.

Anticipation built as the show floor opened at 10 a.m. to a rush of attendees enter to browse exhibitor booths. The show floor was filled with food samples, technology, equipment and services.

Tuesday is all about the exhibit hall, seminars, demonstrations and competitions.

Preliminary Results from the International Pizza Challenge

The Master Pizza Team has been crunching the numbers to present our preliminary results in today’s divisions in the International Pizza Challenge.

CMAB California Style Division

Traditional Division

Sunday and Monday

Sunday and Monday are all about continuing education. Take a sneak peek at what’s happening in the School of Pizzeria Management, educational sessions and the first networking gathering – the New Operator/Early Arriving Attendee gathering.

Sunday and Monday kick off Pizza Expo week with intensive 4-hour School of Pizzeria Management workshops each day. These deep-dive sessions covering a myriad of vital pizzeria business topics from operating on shoestring budget, labor strategies and mobile pizzeria foundations to the Million-dollar Operation, business essentials and next level strategies.

From 12:30 p.m. to 5 p.m. all attendee seminars take over the session rooms exploring topics on the mind of today’s pizzeria operators, from technology, creative promotions, selling the business, profits from liquor sales to working with sourdough, diversifying a pizza concept and habits of successful pizzerias.

Competitors flocked to the International Pizza Challenge area for a pre-competition meeting.

The New Operator/Early Arriving Attendee Reception, our first major networking event commenced at 6 p.m. giving pizzeria professionals the chance to jumpstart meeting and mingling.

Just Announced: Watch the BLOCK PARTY LIVE STREAM

Block Party live stream will begin Wednesday at 5:30 PM PT / 8:30 PM EST.

Can’t make the Block Party? There’s still a chance for you to watch the Acrobatic Dough Tossing Championship!

Don’t miss out and tune into the live stream taking place Wednesday, March 29. Go to the Block Party Live Stream. 

The post Live Updates from Pizza Expo appeared first on Pizza Today.

Attendees will have the opportunity to tap General Mills’ dedicated dough experts, attend Pizza Crust Boot Camp and learn about ready-made solutions from TNT Crust.

MINNEAPOLIS (March 20, 2023) — General Mills Foodservice is stepping up its presence at this year’s International Pizza Expo to help pizza makers “doughminate” when it comes to creating signature pizzas and preventing crust catastrophes. In addition to expanding access to its popular Pizza Crust Boot Camp featuring the Doughminators™, General Mills will feature dough demonstrations throughout the expo (booth #807) and showcase its newly acquired line of high-quality frozen pizza crusts from TNT Crust (booth #1353).

General Mills and its Doughminators, a distinct group of individuals with a deep knowledge of flour and technical baking expertise, have been a staple ingredient at Pizza Expo for more than 25 years. Taking place March 28-30 at the Las Vegas Convention Center, Pizza Expo is the largest event of its kind and draws thousands of pizza makers from independent and chain pizza restaurants from around the world.

Pizza Crust Boot Camp, a highlight of the Pizza Expo, is a free seminar featuring both technical and practical information covering ingredient functionality, formulation, signature crusts, troubleshooting, and dough-making steps and methods. In addition to Pizza Crust Boot Camp, the Doughminators will host free dough demonstrations at the General Mills’ booth and be available to help operators identify the best flour options for their needs.

“We are excited to have a much bigger space to host Pizza Crust Boot Camp this year, which will allow us to interact with more pizza makers and discuss common dough dilemmas and how to achieve the perfect crust—the foundation of any great pizza,” said Tom Santos, who serves as a Doughminator and has seen just about every type of dough issue throughout his long career as both a bakery owner and field sales rep at General Mills. “Our entire team will also stand ready to serve pizzerias and pizza makers at our booth throughout the expo, helping identify the right flour for consistent results every time.”

Pizza Expo attendees who stop by the General Mills’ booth will find information, resources and expertise to spice up their pizza game, including:

• Details on a wide variety of pizza flour options, from untreated/clean label and organic flours to Di Prim’ Ordine Farina, a European-style flour available in operator-friendly, 27.5-pound bags.
• Information on the Pizza Professional program—an immersive, hands-on, three-day event taking place in September, for those who are passionate about taking their pizza to the next level and want to connect with pizza makers from around the country.
• A new interactive component that allows attendees to scan QR codes onsite to access extensive information on flour and troubleshooting resources at their fingertips.
• The Pillsbury Doughboy will be onsite throughout the expo along with a variety of giveaways including bowl scrapers, pizza cutters and fun Pillsbury Doughboy swag.

Doughminators Schedule at Pizza Expo:

Dough-Making Demonstrations (Booth #807):

• Tuesday, March 28 and Wednesday, March 29: 12:30 p.m. and 2 p.m.
  • The Doughminators will be available to dish about dough, conduct demos and answer questions.

Pizza Crust Boot Camp (Room W211-212):

• Tuesday, March 28: 9:30-11 a.m.
  • During Part I (technical), attendees will learn about basic dough formation along with the interfunctionality of ingredients and applications of specialty ingredients.
• Wednesday, March 29: 3:30-5 p.m.
  • Part II (practical) covers the dough-making process and discusses various dough-processing methods as well as how to make “emergency” dough.

TNT Crust

Attendees are also encouraged to visit booth #1353 to learn about parbaked crust options and Readi-Rise dough from TNT Crust, which General Mills acquired in 2022. There will be giveaways, including pizza cutters, and an opportunity to sample recipes made with TNT Crust products.

“General Mills is excited to expand our offerings and give pizza makers even more options to grow their business based on their back-of-house needs,” said Garren Hamby, director of Custom Commercial for General Mills Foodservice. “From our extensive line of flours to the par-baked, self-rising and custom crusts from TNT, General Mills is eager to partner with pizzerias and position them for success.”

Pizza Expo attendees can inquire about making an appointment with a member of the General Mills sales team for a product consultation and visit at their own operation. For those who can’t make it to the Pizza Expo, General Mills’ website for pizzerias offers helpful resources including dough troubleshooting tips and dough-making video demonstrations. Click here for more information.

About General Mills Foodservice

General Mills Foodservice serves the foodservice and bakery industries by providing quality products from time-trusted brands along with culinary, nutrition education and marketing resources to help operators succeed. Its distinguished brand portfolio includes Big G Cereals, Yoplait, Nature Valley, Gold Medal, Pillsbury, Chex Mix, Bugles, Gardetto’s and Annie’s. For more information, please visit www.generalmillsfoodservice.com.

The post General Mills Foodservice and the Doughminators Return to Pizza Expo appeared first on Pizza Today.

The Pizza Expo 2023 Mobile App is your guide to the hottest event in pizza

The Official Pizza Expo show mobile app is available for download now. Simply go to the app page and click to download from App Store or Google Play. Once you’ve downloaded the Emerald Experience app, Search “Pizza Expo” and go to the show app.

Take time now to browse and use some of Pizza Expo app’s exciting features:

• Search for Exhibitors, tag your favorites and map booth location.
• Use the Floor Plan to locate your favorite booths on the show floor.
• Get a complete schedule of Pizza Expo events.
• Explore the Education Program, tag your favorites.
• Access updates, notifications, and show highlights from show management.
• Enter to win exclusive giveaways.
• Vote for Best Food Truck on the show floor.

Download the Pizza Expo 2023 App now!

Click Matchmaking on the App

Pizza Expo MATCH is a specialist networking tool that will help you find & book meetings with business connections at International Pizza Expo. International Pizza Expo will bring together 400+ suppliers and 10,000+ attendees for 3 days in Las Vegas, NV. Connecting with everyone in this short timeframe is nearly impossible, so we’re offering you the chance to begin connecting NOW! With our new matchmaking platform, attendees and suppliers alike will be able to search for each other, send direct messages, and schedule meetings.

Go to Pizza Expo MATCH now!

The post Get the Pizza Expo 2023 Mobile App Now appeared first on Pizza Today.

Welcome to the Pizza Expo Preview Show

Your guide to everything Pizza Expo 2023

Josh Keown and Denise Greer detail everything you need to know before you go to Pizza Expo 2023 — from events and competitions to seminars, demos, workshops and much more. See you in Las Vegas for Pizza Expo at the Las Vegas Convention Center, March 28-30!

This is a must watch before you go to the show. Josh and Denise have a combine 28 years of Pizza Expo Experience. They are here to get you ready for the show.

Here’s a quick reference to the Pizza Expo Preview highlights:

The Competitions. The International Pizza Challenge and California-Style International Pizza Competition (hosted by the California Milk Advisory Board) is your opportunity to see and try the best pizzas in the world. The World Pizza Games brings the athleticism and sport of pizza to the main stage. Sandwich makers will go head-to-head to claim The International Italian Sandwich Competition title.

The Show Floor. Take a peek at this year’s massive show floor and browse exhibiting companies. Don’t forget to stop by the Pizza Today booth #317 say hello, get merch and be on The Hot Slice Podcast.

The Events. There are several opportunities to gather with pizzeria professionals from around the world at the New Operator/Early Arriving Operators Reception, Beer and Bull Idea Exchange and the Block Party/World Pizza Games Finals.

The Education. This year’s Keynotes are must-attend. The School of Pizzeria Management Workshops, 50 Seminars and Demonstrations will cater to attendees eager to learn.

Get the App

The Pizza Expo 2023 Mobile App is your guide to the hottest event in pizza. Start planning your Pizza Expo 2023. Download the Mobile App now.

Explore Pizza Expo MATCH

Find out more on Pizza Expo MATCH, a specialist networking tool that will help you find & book meetings with business connections at International Pizza Expo. Go to Pizza Expo MATCH now!

See you at Pizza Expo 2023 in Las Vegas.

The post The 2023 Pizza Expo Preview Show appeared first on Pizza Today.

Emerald Expositions and Pizza Today magazine announced last week a new industry awards program designed to honor pizzeria operators and help celebrate their business accomplishments. The Pizza Industry Excellence (PIE) Awards offer more than 20 categories covering a broad array of foodservice business disciplines. Independent and chain pizzeria operators alike will be able to register for the PIE Awards now through May 4.

Past award winners from the International Pizza Challenge often report a sales increase in their businesses upwards of 30-35 percent after claiming top honors at Pizza Expo. If you can garner press in your market by touting a victory in a national awards program, you’ll be able to harness some lasting and meaningful buzz and word-of-mouth advertising as well. It’s a business-boosting win!

Early bird entry pricing ends March 30^th. If you’ve been looking for an opportunity to make some noise, here’s your chance.

To see a full listing of award categories, read the rules and enter, visit https://pizzatodaypieawards.secure-platform.com/a.

Lastly, we’re putting more new articles than ever online. From exclusively digital content to an early peek at magazine articles, there’s a lot happening here at PizzaToday.com that you won’t want to miss. So be sure to bookmark this site and visit it often.

Have you spent time in our recipe section? Here’s a fun and unique one you might want to try out as a limited time offering: https://pizzatoday.com/recipes/pizzas/mortadella-and-pistachio-pizza/

Best of luck to all PIE Awards entrants!

Best,

Jeremy White
Editor-in-Chief

The post Registration for the PIE Awards is Open! appeared first on Pizza Today.

Hobart encourages visitors to stop by booth 1113 to see the exciting 2023 mixer design and enter for a chance to win. The mixer will be unveiled on the first day of the expo.

The Hobart Legacy+® HL662 pizza dough mixer will be custom designed specifically for Pizza Expo 2023 Giveaway.

Hobart designed its Legacy+ HL662 pizza mixer to meet the needs of even the most demanding operations and to improve productivity. This maximum heavy-duty 60-quart machine offers as much as 30% more mixing capacity in the same size bowl, depending on the application — so pizza restaurants can do more.

The Hobart-exclusive PLUS System is behind the power provided by the Legacy+ HL662 mixer and makes it possible to handle the toughest applications. VFDadvantage delivers precise motor control and exceptional power to ensure consistent mixing and high quality, as well as high production. Maximum capacity overheat protection includes extreme-duty wiring and connections to manage the mixer’s power, while a reinforced planetary shaft drives more power into the bowl for greater output. Combined, these technologies improve mixing performance and reduce downtime.

Those interested in entering the giveaway can obtain and submit a completed sweepstakes entry card at the Hobart booth beginning at 10 a.m. PST on Tuesday, March 28. Entry cards will also be included in the gift bags attendees receive when entering the show. Only one entry per attendee is allowed, and cards must be submitted by 11 a.m. PST on Thursday, March 30, to be valid to enter.

Hobart will randomly select a winner from entries at the International Pizza Challenge Area on Thursday, March 30, at approximately 12:30 p.m. PST. The selected attendee must be present to win.

About Hobart

At Hobart, an ITW Food Equipment Group LLC brand, it is our mission to provide premium food preparation equipment that foodservice and food retail professionals can trust to work hard and deliver quality, consistent results day in and day out, empowering them to focus on what they love most—creating great food for great people. From one plate to one thousand, Hobart helps you satisfy every appetite. Whether you need to mix, chop, grind or peel, our legendary equipment is the perfect partner. Backed by our nationwide network of 1,500 factory-trained service technicians, we’re always nearby to install, maintain and service your equipment. Hobart is part of ITW Food Equipment Group LLC (a subsidiary of Illinois Tool Works Inc.) and is proud to be an ENERGYSTAR® Partner of the Year since 2008. Explore Hobart by visiting Hobartcorp.com, by connecting with us on Facebook at Facebook.com/hobartcorp or by contacting your local Hobart representative at 888-4HOBART.

The post Hobart To Host Custom-Designed Mixer Giveaway at the International Pizza Expo 2023 appeared first on Pizza Today.

I remember my first Pizza Expo vividly. It was March of 2001. I had not been with Pizza Today very long and it was my first visit to Las Vegas. I was excited to see the city and its world-famous lights and theatrics, but I wasn’t adequately prepared for just how gripping Pizza Expo would be. I was astonished.

At the time, it was the largest Pizza Expo to date. I couldn’t believe just how big, busy, interactive and fun it was!

Jeremy White, Editor in Chief, Pizza Today Magazine

Fast forward two decades later and the show is even bigger and better. Every year I see first timers walk in and watch their jaws drop in amazement. Show Director Bill Oakley has done an amazing job of growing Pizza Expo over the years. Each iteration of the show has something new and unique. It’s always extremely engaging.

I talk to pizzeria owners every day. Often we discuss Pizza Expo, and I always ask them this question: “What is your favorite thing about the show?” 90 percent of the time the answer is the camaraderie. I know it’s my favorite thing about Pizza Expo, hands down.

The people make the show.

The people who have planned and executed the event for decades — as well as the pizzeria owners who visit Expo and the companies who exhibit on the show floor — work together in harmony to make a triangle of pizza perfection. Just like when the sublimely baked dough, sauce and cheese come together on your favorite slice.

So hug old friends and make new ones this month when Pizza Expo steals the spotlight in Vegas. That’s what it’s all about.

Best,

Jeremy White
Editor In Chief
jwhite@pizzatoday.com

The post Commentary: Welcome to the Show, Kid appeared first on Pizza Today.

Emerald Expositions and Pizza Today magazine announced today a new industry awards program designed to honor pizzeria operators and help celebrate their business accomplishments. The Pizza Industry Excellence (PIE) Awards will offer more than 20 categories covering a broad array of foodservice business disciplines. Independent and chain pizzeria operators alike will be able to register for the PIE Awards at PizzaToday.com now through May 4. Early-bird pricing will be available until March 4.

“We’re excited to launch Pizza Today’s Pizza Industry Excellence awards,” said Bill Gannon, SVP and Editor-in-Chief of Emerald, the publisher of Pizza Today. “With more 20 PIE Award nomination categories, there are many exciting opportunities for a wide range of small to large pizza restaurants and entrepreneurs to participate. From innovations to best practices, we’re confident the readers of Pizza Today will find an exciting new opportunity for all their hard work to be recognized.”

Past award winners from the International Pizza Challenge often report a sales increase in their businesses upwards of 30-35 percent after claiming top honors at Pizza Expo. Pizza Today Content Director Jeremy White says he hopes PIE Awards winners will also experience positive benefits.

“The goal of any good awards program is to honor the winners in a meaningful way,” White says. “It is our hope that those who win PIE Awards will experience many lasting and positive benefits, just like International Pizza Challenge winners tell us they see sustained increases in press coverage and customer support.”

Early bird entry pricing ($249 for the first entry and $199 for each additional entry) will end March 30. After that time, pricing will be $299 for the first registration and $199 for each additional entry until the May 4 cutoff date.

To see a full listing of award categories, read the rules and enter, visit https://pizzatodaypieawards.secure-platform.com/a.

The post Introducing the PIE Awards appeared first on Pizza Today.

The plant-based foods found in 48% of restaurants across America

New research points to plant-based continued growth in American restaurants. According to new data release by the Plant-based Foods Association and food and beverage market research powerhouse Datassential, Plant-based foods are now found in 48% of restaurants across the U.S., and this number has grown steadily–without decline–over the past decade. Growing from around 30% in 2012.

The data gathered for the State of the Plant-Based Food Service Report also found that four times as many foodservice operators plan to add more plant-based meat options to their menus in 2023, rather than reduce them. 60% of operators say plant-based meat is a long-term trend.

“Plant based foods are the arm of innovation for food service operators and a key opportunity to engage a new segment of consumers looking for a variety of plant-based options,” PBFA Director of Marketplace Development, Foodservice Hannah Lopez said in a news release. “This research lays the foundation for how plant-based foods can be implemented to optimize overall brand strategy of food service establishments.”

What about pizzerias?

The national data tracks with our own data released in December 2022. In an extensive survey, we asked over 750 pizzeria operators from across the country about their operations including menu and sales trends. While not yet on the Top 20, plant-based meats and cheeses are one of the biggest hot trends in pizza toppings. Plant-based ingredients are becoming mainstream on pizza menus. Plant-based meats and cheeses are the top new toppings pizzeria operators have introduced over the past year. According to our survey, plant-based options were also the most researched and tested new item over the past year. Read the State of the Pizzeria Industry.

The rise of plant-based foods appearing at International Pizza Expo has grown exponentially in the past few years with the launch of several new plant-based meat and cheese alternatives.

Test Plant-based Recipes

Try plant-based/vegan recipes in your kitchen. Use the following plant-based recipes as a base to add your own style and flavors. Here are some delicious plant-based recipes, including plant-based pizza ideas:

Adding Planted-based Options to your Menu

Are you ready to take a deep dive into adding plant-based to your menu? Pizza Today has covered the subject extensively. We recommend giving these four articles a read:

What’s in Plant-Based Pepperoni and Mozzarella?

With the demand for plant-based pepperoni and plant-based mozzarella cheese on the rise, the most common question we receive is “what is in it? We sent freelancer Nora Caley on a quest to find out. Read the feature.

How to Make Vegan Options Financially Feasible

Get an understanding of the dollars and sense of putting plant-based foods on the menu. Learn how to calculate menu prices for plant-based pizza toppings and plant-based menu items. Read the feature.

Five Plant-based Items You Should Add to Your Menu

Scott Sandler, consultant and former vegetarian pizzeria owner shares five side items that pizzerias can easily and quickly add their menus. Get the menu ideas.

The Many Faces of Plant Based

Get an understanding of who the plant-based customer is? Learn about the spectrum plant-based consumers and how to tap into those markets. Read the column.

The post Plant-based Food Continues to Gain Traction in U.S. Restaurants appeared first on Pizza Today.

National Pizza Day is February 9^th. While everyday is pizza day for the pizza industry, this food holiday is an opportunity to shine and stand out in your local community. Be sure you mark the occasion with something special. To get your creative gears moving, we have five drool-worthy National Pizza Day pizza recipes to get you started.

Solid Gold Pizza

Chris Decker, managing partner at Las Vegas-based Metro Pizza, created this gorgeous pizza to give America’s favorite food a bit of luxury. “Sourcing gold leaf is extremely easy,” he says. “One of your distributors might carry it, or you can search online. It is quite tricky to work with, however, because it is very sticky. If you have a set of tweezers, I found that to be the easiest way to apply after baking.”

On Deck: Solid Gold Pizza

Tony Gemignani’s Detroit Pizza

Detroit-style pizza is RED HOT right now. Pizza Master Tony Gemgnani helped take the famed Motor City pizza to the West Coast. He pays homage to the late Shawn Randazzo who trained pizzeria makers across the country on the signature pizza. This pizza recipe Tony calls Motorhead.

Tony’s Trending Recipe: Detroit Pizza

Sweet Bacon Pizza

Did you know BACON is now in the Top 5 Pizza Toppings? This recipe by Editor in Chief Jeremy White brings out all of the sweet and savory notes that make a winning pizza. Whether round, square or oval, give this recipe a go now.

Sweet Bacon Pizza

The Pepperoni Star

Who says pizza must be round? In the Pizza Today Test Kitchen, I learned the star pizza technique. This might just be the original stuffed crust pizzas. There are some many options with cheeses and herbs to fill the star points. Get creative and have fun with a star pizza.

The Pepperoni Star

Heart-shaped Pizza

Shaped pizza themes can’t not be complete without February’s highlighted special, the heart-shaped pizza. This pie makes its way onto pizzeria menus across the country. Customers love it and you can “tie the knot” with the leftover dough. Get it? No waste and delicious.

Trending Recipe: Valentine’s Day Pizza

Happy National Pizza Day! Share your National Pizza Day specials with us on social @PizzaToday.

The post Celebrate National Pizza Day with Five Fantastic Pizza Recipes appeared first on Pizza Today.

Let’s have the biggest Pizza Expo ever! We’re expecting more than 9,000 pizzeria owners and operators to converge on the West Hall of the Las Vegas Convention Center on March 28-30. With so much packed into the week, we’re here to get you ready. Let’s break it down by Pizza Expo happenings.

Exhibit Hall

If this is your first Pizza Expo, the Exhibit Hall is the place to shop, learn about products and even taste or test drive products. The show floor is larger than eight football fields with more than 400 pizza-specific manufacturers and suppliers. The exhibit hall is open Tuesday and Wednesday from 10 a.m. to 4:30 p.m. and Thursday from 10 a.m. to 3 p.m.

“Walking the show floor will lead you through some of the restaurant industry’s hottest trends and leading innovations,” Group Show Director Bill Oakley says. “This is the marketplace where the next big industry ideas will be born.”

Insider’s Tip: The show floor is huge. Don’t wait until you hit the show floor to figure out what companies you are most interested in. Review the Exhibitor Floor Plan to create your strategy.

Competitions

The World Pizza Games, International Pizza Challenge and the International Italian Sandwich Competition are back to crown world champions.

Head over to the World Pizza Games stage on the show floor Tuesday and Wednesday to watch feats of pizza athleticism as pizza makers show off their skills in Freestyle Acrobatic Dough Tossing, Fastest Dough, Largest Dough Stretch, Fastest Pizza Box Folding, Pizza Triathlon and the new Tandem Team Competition. Don’t miss the Freestyle Acrobatic Finals at the Block Party on Wednesday evening.

The next Pizza Maker of the Year will be crowned at the International Pizza Challenge Area on the show floor. Pizza makers will compete in four divisions: Traditional, Non-Traditional, Pan and Neapolitan/STG. The winners of each division will face off against each other in a mystery-ingredient bake-off to determine who will be named the 2023 Pizza Maker of the Year.

New this year is the California Milk Advisory Board (CMAB) California-Style Pizza Making Competition featuring competitors from Mexico and Southeast Asia.

Insider’s Tip: The competition area isn’t just a spectator sport. Competitors make a pizza for the crowd. Watch for new pies to become available after judging.

Seminars and Demonstrations

First, there is still space available in some of the School of Pizzeria Management workshops. These are extensive, fee-based courses taking place Sunday and Monday. Pressing topics include Restaurant Business Essentials, Hiring and Retaining Staff, The Million Dollar Pizzeria, Operating on a Shoestring Budget and more.

“These courses are just so in depth,” Content Director Jeremy White says. “It’s difficult to convey to breadth of knowledge acquired in these classes to someone who has never been to one. We have truly successful, expert pizza and restaurant people who drill down to the core of issues and lay out, in great detail, how attendees can follow proven steps and guidelines to achieve business success. These courses are absolutely phenomenal.”

Beginning Monday at 12:30 p.m. through Wednesday at 5 p.m., we have a packed schedule of seminars and demonstrations led by industry thought leaders. “The seminar lineup has a diverse group of pizza entrepreneurs who are on the front lines daily fighting the good fight,” White says. “They are right there in the trenches operating their pizzerias just like our attendees are. Our speakers have all figured out some ‘secret sauce’ in their own right and have risen to levels of success each and every one of our attendees aspire to reaching. The information presented in our educational lineup is so valuable to the attendees. From marketing to food demos and everything in between, we’ve got you covered. Sales, operating with limited resources, the labor issues pizzeria owners are still fighting, diversification, selling your pizzeria for top dollar, using video in today’s environment … there are just so many that come to mind immediately. Our seminar program is robust. There’s something for everyone.”

Insider’s Tip: Divide and conquer. Assign team members you bring with you different educational sessions to attend and report back on the seminar.

Special Events

Benson Tsai, CEO, Stellar Pizza, Los Angeles California

Let us give you the skinny on a few of the key special events happening at the show.

• Keynotes. Don’t sleep in on Tuesday and Wednesday. The keynote speakers are worth getting up early and getting the keynotes at 8:15 a.m. “Our keynotes are absolutely incredible this year,” White says. “First, you’ve got Tony Gemignani opening things up. Tony needs no introduction. He’s the Michael Jordan of the pizza industry. He’s going to bring enthusiasm, great storytelling and just so much knowledge and inspiration to the show. If I had a dime for every pizzeria owner Tony has helped or influenced over the years I’d be flying to Pizza Expo on my own private Jet.

“Then there’s Benson Tsai of Stellar Pizza. He’s ushering in an entirely new, different and futuristic way of doing business, and it’s going to be very interesting for Pizza Expo attendees to get a glimpse of what he’s been up to. Both of these keynotes are truly can’t-miss events.”

• The Block Party. This is the industry’s place to be on Wednesday evening. And this year, it will take place on the show floor. There’s food, drinks, music, games, contests and the World Pizza Games Dough Acrobatic Finals.

Insider’s Tip: The Block Party will be packed. Find your spot to watch the Dough Acrobatic Finals before the Games start.

Bonus

“Attendees will have the opportunity to attend two food-related trade shows in the same exhibit hall, as well as have a special discounted rate to attend the Bar & Restaurant Show,” Oakley says. “Your badge will allow you entry into International Pizza Expo, SIAL America and International Artisan Bakery Expo.” Now in its second year, SIAL America is one of the most comprehensive B2B food and beverage events in the U.S.

Two More Ways to Get You Ready

Pizza Expo will have something for everyone. As we countdown to Pizza Expo 2023, do these two things to get you ready for the show:

• Download the Pizza Expo App that will be available later this month. Go to PizzaExpo.com to get the direct link to this year’s app. It’s the best way to plan your expo experience.

• Watch The Update Show. Denise and Josh will be back to share more show details each week leading up to Pizza Expo 2023. You can catch the episodes at PizzaToday.com/videos or on social @PizzaToday.

See you in Las Vegas!

The post Pizza Expo 2023 Preview: Going for the Record appeared first on Pizza Today.

Super Bowl Sunday is coming this month. I’m sure you’ve already marked your calendars for February 12th. When the NFL’s biggest day hits television screens across the nation, sales of pizza and wings skyrocket. You know the drill, so I’m confident you’ve already lined up staffing, bolstered inventory and have done all you can to get your customers to pre-order and to commit to carryout to avoid waiting two hours for delivery.

Jeremy White
Editor-in-Chief
Pizza Today
jwhite@www.pizzatoday.com

In all, most pizzerias will expect to see a 30-35 percent increase in sales as compared to a typical Sunday. This will make Super Bowl Sunday one of your busiest sales days of the year. It’ll also cap off quite a stretch of “Fab Five” sales days that began in October. You have Halloween, the day before Thanksgiving, New Year’s Eve and New Year’s Day already in the bank. You probably also had a nice surge on January 9th when Georgia and TCU squared off for the college football national championship.

Super Bowl Sunday coming more towards the middle of February this year helps with the post-holiday dip in sales most pizzerias experience. As we build to summer (check out Chris Decker’s column, and maybe even my pulled pork barbecue article later in the issue as well), we have one major event to look forward to on the horizon — International Pizza Expo is at the end of next month! The show is slated for March 28-30 at the Las Vegas Convention Center, and registration for the event is open. If you haven’t already signed up to attend, do so now.

After you’ve done that, it’s time to start thinking about your summer menu as you put the finishing touches on your spring menu. There is an abundance of produce available and in-season in the summer months, so this is your most vibrant and exciting planning period. Look for more summer planning articles in the issues ahead.

For now, buckle up and get ready to enjoy the Super Bowl madness. You may be exhausted afterwards, but your bottom line will be looking good.

Best,

Jeremy White
Editor In Chief
jwhite@pizzatoday.com

The post Commentary: Super Duper appeared first on Pizza Today.

Andolini’s Restaurant Group and World Pizza Champions Partner with The University of Tulsa and Attain a Guinness World Record for World’s Largest Pizza Party Benefiting Make-A-Wish Oklahoma

Tulsa, Oklahoma-based Andolini’s Pizzeria and the World Pizza Champions not only set the World’s Largest Pizza Party Record with 3,357 participants, confirmed by the Guinness World Records, they shattered the previous record of 1,046 in Rome in 2019.

Partnering with the University of Tulsa (TU), Andolini’s owner and president of the World Pizza Champions coordinated to pack Reynolds Center with pizza fans before TU men’s basketball game vs. Tulane on Saturday, January 21.

The successful event also raised $42,090 for Make-A-Wish Oklahoma, granting eight children’s wishes. “I am so proud of our community in how they came together all for a great cause,” Bausch says. “I never doubted the ability of our team nor the willingness of Tulsans to collaboratively step up and raise thousands of dollars for deserving kids and their families facing the unfathomable.”

Pulling off a Guinness World Record is incredible feat. Attempting to beat a record involving thousands of people, thousands of pizza slices and bottles of water require tenacious organization that Bausch was prepared for. “This attempt was a logistical maze,” Bausch says. It took hundreds to pull this off. We worked closely with leads from our own store managers, the University of Tulsa, Make-A-Wish Oklahoma, the entire World Pizza Champions team and an incredible list of sponsors who not only backed us up financially but who also checked in regularly to see if there was more they could do. It took months to prepare for this and together we were able to turn what seemed impossible into a well-oiled machine. Everyone pulled their weight and Tulsa showed up. We attribute everyone’s efforts to this incredible success.”

Congratulations to everyone who made the World’s Largest Pizza Party a reality. Stay tuned as Mike Bausch talks in depth on breaking the record on a upcoming episode of The Hot Slice Podcast.

In Other Pizza Record News…

Pizza Hut breaks World’s Largest Pizza Guinness World Record

Airrack; Pizza Hut Break GUINNESS WORLD RECORDS™ Title for World’s Largest Pizza

Airrack, a popular content creator and YouTube star, and Pizza Hut teamed up to break the GUINNESS WORLD RECORDS title for the World’s Largest Pizza on January 18 in Los Angeles, California.

The World’s Largest Pizza, which featured a Big New Yorker pizza recipe, had a surface area of nearly 14,000 square feet (13,990 to be exact). To break the record, the World’s Largest Pizza was made of approximately 13,653 pounds of dough, 4,948 pounds of sweet marinara sauce, over 8,800 pounds of cheese and roughly 630,496 regular and cupped pepperonis. The pizza was fully assembled, topped and then baked in pieces on-site at the Los Angeles Convention Center.

Following its creation, the pizza from the World’s Largest Pizza was donated to several charities in Los Angeles.

The post Tulsa’s Andolini’s Pizzeria, World Pizza Champions break Largest Pizza Party Guinness Record appeared first on Pizza Today.

Make Plans Now To Attend!

Designed for pizzeria owners and operators, there’s something for everyone at International Pizza Expo, whether you’re an industry veteran or just thinking about opening your first unit. To succeed in today’s fiercely competitive marketplace you need access to all of the latest trends, strategies and product innovations.

Pizza Expo continues to be your one-stop shop for everything you need for your pizzeria, including the newest products, equipment and technology hitting the market. Throw in an education program and demonstration program second to none and you have a game-changing experience. Where else but Pizza Expo, could you find more than 550 pizzeria focused exhibitors on a show floor larger than eight football fields? The short answer is nowhere.

Bill Oakley
Group Show Director

On the show floor or in the classrooms, you’ll find real solutions and opportunities to bring home to your business. This is your once-a-year opportunity to meet face-to-face with industry suppliers and take advantage of discount pricing and show specials.

“Education is the key to success.” We feel so strongly about education that we’re offering more than 60 business-boosting seminars, demonstrations and workshops. You’ll have the opportunity to learn how to retain and grow your customer base, improve customer service, upsell and cross-promote to boost your bottom line and create marketing plans that will align with your sales goals. International Pizza Expo — the “Show of Shows” for the pizzeria industry — is truly THE place to learn, network, see shop and make deals. You’ll discover endless opportunities to take your pizzeria to the next level!

If you haven’t already registered to attend, visit PizzaExpo.com now to pre-register and book your hotel room. For those of you who have already made plans for Pizza Expo, it’s a good idea to start devising your show strategy by using Pizza Expo Connect, which can be accessed from our Web site by clicking on the Attendee tab. You can locate exhibitors on the floor plan, view product offerings, and show specials, as well as message exhibitors and schedule appointments.

I like to think that attending Pizza Expo will be one of, if not the best investments of time and money that you’ll make this year. The bottom line is there’s always something new at Pizza Expo that can improve your operation. As always, our commitment to you, our partners, is to produce the biggest and best show ever!

Remember, attending Pizza Expo is a tax-deductible working vacation.

It’s All Pizza and it’s all for YOU!

Sincerely,

Bill Oakley
Show Director

The post Pizza Expo 2023: School’s in Session appeared first on Pizza Today.

In the major industry survey we conducted last fall, we asked pizzeria owners about investments in technology. As an industry, often times independents are slow to adopt new tech. Sometimes that’s because there’s a cost barrier that exists until the market ultimately ushers in some affordability. Other times it’s because we struggle to see the application on an independent level until many years down the road.

I can recall, many years ago, a debate on whether pizzerias should offer Wi-Fi. “Will it encourage customers to linger (this ain’t a coffee shop, after all!) and slow down table turns?”

Good luck finding a pizzeria today that isn’t offering free Wi-Fi to its patrons.

Jeremy White
Editor-in-Chief
Pizza Today
jwhite@www.pizzatoday.com

In a similar vein, we found in our survey that 26.4 percent of pizzeria operators say they do not offer online ordering. The good news is that means the overwhelming majority do offer what we now deem an essential service. Here’s the bottom line: a robust online ordering platform will increase your check averages, speed up your service and decrease mistakes in the ordering process. Plus, your customers expect it and want it.

We’ll have a seminar on “Maximizing Online Ordering” at Pizza Expo 2023 in Las Vegas for this very reason. It will be led by Melissa Rickman, a Colorado-based pizza maven who has written articles on the very topic for us here in this magazine.

Succeeding in the online ordering game really should be seen as a cost of entry to the business these days. Rapid advancements in tech are making online ordering quite pedestrian at this point, to be frank.

Consider this information from Technomic, Inc., which we included in a consumer insights section of the State of the Industry Report:

•  42% find an online ordering system where they can track their pizza order to be appealing.

•  23% of American consumers would like to order pizza from their smart TV. That’s a 20% increase from 2020.

Let’s look at that second piece of data. Nearly one-fourth of American pizza consumers would like to have the ability to order pizza from their smart TV. Think about that. What pizza companies are most likely to have the tech in place for that now? Do Domino’s and Pizza Hut and others of their ilk come to mind? You bet they do. You can cede that territory to them right now, only to have to fight and claw in a decade to take some of it from them. That’s what happened around 2000 when companies like Papa John’s were dominating the online ordering space and the vast majority of independents thought they’d never need to take orders via any method but a landline telephone.

What’s more revealing about that statistic is the fact that it represents a 20% increase from when the question was asked in 2020.

I received a press release the other day in which Jet’s Pizza announced it had crossed the $100 million mark in sales made utilizing AI technology. Admittedly, as an independent operation, you aren’t on the same playing field as a company that can muster $100 million in sales via artificial intelligence. But, according to the release, Jet’s first began exploring AI technology in the fall of 2019. That means in just three years via text ordering, phone bots and other AI, the pizza chain has become an industry tech leader.

Can you invest millions in new tech as a small business? Of course not. But you can seek out ways to fully embrace affordable tech and maximize your potential with it. Because, like it or not, avoiding advances in 2023 and beyond merely isn’t feasible if you want to stay relevant.

Best,

Jeremy White
Editor In Chief
jwhite@pizzatoday.com

The post Commentary: Tech Savvy? appeared first on Pizza Today.

The State of the Pizzeria Industry 2023

Given today’s restaurant business climate, it has never been more important to embark upon a comprehensive, deep-dive study of the pizzeria industry for the pizzeria industry. The goal of our analysis is to provide you, pizzeria operators and pizza professional, with a gauge of vital pizzeria insights, issues and trends. We surveyed 750 pizzeria owners from all 50 states to see what’s happening in America’s pizzerias. We combed through surveys, national reports and key industry indicators to bring you the State of the Pizzeria Industry.

In this feature, we’re providing you with an overview of what’s in the extensive report. Developed for you to apply to your business, use our findings to do the following:

• Get a barometer on how your pizzeria stacks up nationally.
• Explore pizza and menu trends.
• See how pizzerias are approaching operations, employees, marketing, etc.
• Discover the economic outlook for the pizzeria industry.
• Find leading pizza consumer insights.

Sponsored by:

The Indie Pizzeria Market

The Independent Pizzeria Market is made up of single unit operations and multiple unit operations, with the single-unit operation dominating the market. Amongst independent operation respondents surveyed, 73 percent of the pizzerias were single unit, while the remaining 27 percent operated two to nine units.

Today’s pizzeria operators are younger than they were 10 years ago when the average age of a pizzeria owner was 56. Over half of pizzeria operators are under the age of 55 (56%), and 26 percent are under the age of 45.

The casual dining concepts have been at the forefront of the industry for a century. Since the first “fast-casual” pizzerias opened in the early 2010s, we’ve witnessed a skyrocket rise in the concept. Today, fast-casuals have gained ground and are a fixture in the pizza segment. The top three concept segments include Casual Dining (40.3%), Fast Casual/Build-to-Order (27.6%) and Carryout and Delivery Only – DELCO (15.7%), making up 84 percent of the independent pizzeria market.

Dive deeper into the profile of the American independent pizzeria, including state analysis in the full report.

Sales Forecasting

Let’s take a look at the knowledge we gained from an industry sales perspective. What are the numbers telling us?

When asked, “How do you anticipate your gross annual sales to perform in the next 12 months?”, the biggest answer was “flat”. 20.4 percent issued that response. 17.5 percent said they expect sales to increase 5-9 percent, however. Another 16.2 percent predict a 1-4 percent uptick in their shops. Meanwhile, 10.6 percent are eyeing a 10-15 percent boom.

That seems optimistic with the specter of a recession looming. The number of respondents that foresee a decrease in sales is in the vast minority — 22.2 percent think they’ll generate fewer sales in 2023 as compared to 2022. While that, again, seems quite positive, it doesn’t begin to paint the full picture. While gross sales may not lag once raising prices are taken into consideration (92.5 percent say they are increasing menu prices in order to offset higher costs of goods sold), that doesn’t mean profits will soar. In fact, there is less optimism on that front. In all, 41 percent of those surveyed said their profits will decrease in the next 12 months. Add to that number the 25.8 percent who project profits will be flat, and you have just one-third of respondents predicting an increase in profits.

Over the coming pages we’ll dive into many of the survey questions and answers that comprise the industry report, followed by analysis that will spill over onto PizzaToday.com and our Hot Slice podcast. You’ll want to follow all our channels closely in the month of December to get to the bottom of the data, our breakdown of it and our take on how we can use it, collectively, to better the industry in the future.

Help is on the Way … Or is It?

The refrain we’ve heard anecdotally for more than two years now: “No one wants to work. We can’t get help. We’ve tried everything, but we’re understaffed.” That rang through loudly in this survey as well.

When asked their top three priorities for 2023, 65 percent of respondents answered, “maintain current business.”  65 percent also answered “grow sales.” 38.7 percent included “add employees.” Aside from sales, the employee issue was the most top of mind.

Consider the following data on the topic:

37.9% have 10 or fewer employees. 22% have 11-12.

29.6%  have an average labor cost in the
23-28% range. Another 26.1% carry a labor cost between 29-35%.

When asked if they had to adjust their operating hours due to a shortage of workers, 49% answered “yes.”

In an effort to keep help, 83.2% of pizzeria operators have increased wages. 24.8% upped pay by 4-6% to help offset inflation. Meanwhile, a nearly identical number (24.6%) said they raised salaries by 7-11%.

We also asked about employee benefits. You’ll see that data in our full report.

Hot Menu Trends

To stay up to date on the latest pizzeria menu trends, we examined what’s hot on menus, what’s being added and what’s being removed. From pizza styles to other menu categories, operators shared what’s trending on menus across America.

Who’s Got Style?

Pizzeria operators and pizza fans are adamant about their favorite pizza styles. Over the past several years, we ‘ve seen a movement towards offering multiple varieties. How has the trend resonated across the country? According to the Industry Survey, roughly 64 percent of respondents menu more than one pizza style. Just over 21 percent offer four or more styles.

New York is No. 1.

New York-style pizza reigns supreme as the most popular pizza on pizzeria menus across the nation. New York-style pizza has long been the most popular pizza in America. The first licensed pizzeria to open in the U.S. was Lombari’s, which opened in New York City in 1905. The versatile New York slice is crispy, a bit chewy, foldable and light on the toppings.

A surprise in the Top 5 pizzas offered in American pizzerias is the Chicago thin. Also called tavern-style pizza, these pies typically feature a crispy crust. They’re also quite often cut into squares. We rank America’s Top 10 Pizza Styles on pizzeria menus. See the list in the full report.

Styles on the Rise

We asked operators which style they intend to bring on the menu. Detroit is the top style. The square style features a medium-thick crust that’s light and airy on the inside, yet crispy on the outside. Dough expert Laura Meyer dedicates this month’s Knead to Know to the Motor City style. Read her article on page 20.

Three of the Top Five Pizza Styles on the Move are:

1. Detroit
2. Deep Dish
3. Sicilian

We go in-depth into the pizza styles at pizzerias in the U.S., including a full ranking of the Top 10 pizza styles being offered, a look at up-and-coming pizza styles in our full State of the Pizzeria Industry Report.

Pizza Toppings Trends

We have seen almost every pizza topping imaginable listed on pizzeria menus. We sought to find out what’s hot in pizza toppings. The findings blend a mix of classic toppings and innovative and creative options.

The Top Five Pizza Toppings list has remained the same for the past several years. But this year, a new ingredient has entered the Top 5 — Bacon. The “everything is better with bacon” mantra has made its way to pizza. Don’t miss John Gutekanst’s bacon story, “Crispy Business”.

Yes, pineapple has found its way onto our Top 20 Pizza Toppings list. The controversial topping has won over consumers to become a permanent fixture on pizzeria offerings. See all 20 top toppings in the full report.

While not yet on the Top 20, plant-based meats and cheeses are one of the biggest hot trends in pizza toppings. Plant-based ingredients are becoming mainstream on pizza menus. Many other operators are researching and adding plant-based options to their topping offerings.

Sponsored by:

Top Marketing Trends 2023

Today’s pizzerias are investing in marketing. Approximately 82 of pizzerias surveyed spend at least one percent of their annual sales on marketing, with 43 percent dedicating one to two percent and 26 percent budget three to four percent. Roughly 19 percent budget zero for marketing.

Social media remains the dominate marketing tool. When asked which social channel provides the best ROI, Facebook led at 57 percent and Instagram followed at 23 percent. See more on where pizzerias are spending their time and budgets on social and advertising in the full report.

We’ve scoured dozens and dozens of 2023 marketing trend predictions to give you a look at what’s hot and what’s relevant to pizzerias. Check out three of 10 marketing trends to watch in 2023:

Social presence will continue to be paramount with the following three areas leading the emphasis on major platforms: short-form video (Read the Video Shorts feature on page 38.), influencer campaigns and social commerce (buying directly from social accounts).

Marketing campaigns will be driven more than ever by analysis of market and demographics from first-party data with more precision.

Voice Search will require you to have tact-sharp search engine optimization (SEO) to be found when users prompt “Hey, Siri”, “Hey Alexa” or “Hey Google” with local pizza questions.

Find more marketing trends to watch in 2023 in our full report.

Consumer Insights

Our pizzeria industry survey is the most expansive and detailed research we’ve ever conducted. More than 750 respondents answered a series of questions designed to yield the most reliable data that paints the most accurate picture of exactly where the industry stands today and where it may be headed.

But what we did not do is poll the end user of your product — pizza consumers. That’s outside our wheelhouse and areas of expertise, so we turned to our friends from Technomic, Inc. for help on that lift through the 2022 Technomic Pizza Consumer Trend Report, Technomic Inc. Here’s a buckshot smattering of some important insights from the customer perspective that we think will be of interest to you:

• Consumers prefer the build your own pizza option 36% of the time.
• 33% prefer heavy cheese coverage.
• The five most preferred cheeses are, in order: mozzarella, Parmesan, provolone, cheddar, Monterrey Jack.
• Only 28% of consumers say they are likely to order dessert pizzas.
• Even fewer, 24%, are likely to order breakfast pizzas.
• 42% find an online ordering system where they can track their pizza order to be appealing.
• 38% want curbside pickup availability.
• 23% of American consumers would like to order pizza from their smart TV. That’s a 20% increase from 2020.
• Only 19% want to order pizza via QR codes.
• 28% of consumers say it’s important that the restaurants they order from have sustainable packaging.
• 21% are willing to pay more for pizza in eco-friendly sustainable packaging. That’s up 18% from 2020.
• 47% would like more restaurants to offer natural ingredients.
• 31% would like to see organic ingredients.
• 22% said they’d like restaurants to offer plant-based items.
• Only 23% said they would eat more pizza if healthier options were available.
• Meanwhile, 22% said they consider nutritional content when ordering pizza.
• 45% said the pizzeria they frequent most gets their business because it has the best overall taste.
• 65% said their pizza consumption will remain the same next year. 18% said it will increase slightly.
• 39% of consumers are ordering takeout or delivery more often than they were pre-pandemic.

Source: 2022 Technomic Pizza Consumer Trend Report, Technomic Inc.

Industry Outlook

The world pizza market is growing. The market is expected to increase by another $42.2 million by 2025, according to a Technavio release. North America is expected to see 44% of that growth. While industry indicators give a broad scope, we sought to take the pulse of the independent pizzeria operator. As we talk to pizzeria operators across the country, there is an uncertainty as they look forward to the coming year. Driven by volatility in inflation and cost of goods, operators are cautiously optimistic. Nearly 69 percent of operators remain optimistic about the pizzeria industry this year. Of that, 33.6 percent are very optimistic. Another 22 percent are neutral on the subject.

We asked operators to select their top business priority for the coming year. The top three include:

• Grow sales
• Maintain current business
• Add employees

Investing in technology has been a game changer. We asked operators to select all of the technology purchases they’ve made recently. Off-premise sales, projected to rise before the COVID-19 Pandemic, have sped up. Operators shifted and brought in new technology to help. POS systems and online orders are the most invested technology. Dive into more technology and sales and profit margin projections in the full report.

Sponsored by:

Access the full State of the Pizzeria Industry Report

The feature in the pages of Pizza Today is a snapshot of our complete findings in the State of the Pizzeria Industry Report. Go to our full report to get a deeper dive into what’s happening in pizzerias today. We provide in-depth analysis on operations, menus, sales, marketing, employees and an economic outlook. Access the full report now. 

The post A Deep Dive Look at Today’s Pizzerias appeared first on Pizza Today.

I was scrolling Twitter one evening and one of my (much younger) acquaintances had just put out this concise Tweet: “I’m not using a QR code to see your menu. Hand me a menu.”

Jeremy White
Editor-in-Chief
Pizza Today
jwhite@www.pizzatoday.com

He’s in his early 20s. He’s been out of college for right around a year. It’s a take I’d expect from a 60-year-old. This “kid” grew up on technology. Had a smart phone in his pocket at the age where kids in the 70s and 80s would have been collecting actual baseball cards. So, his take surprised me. I would have thought he’d be all about the convenience of quickly scanning a menu with his phone.

In this month’s Man on the Street column, Scott Wiener talks QR codes. His take is that many restaurants don’t use them correctly. Could that be why my 20-something acquaintance wants an actual menu in his hand?

From the restaurant’s perspective, QR codes make so much sense. Owners can easily and quickly make price changes or menu updates without incurring printing costs. But the consumer, it turns out, really doesn’t want them. They are demanding the physical product.

In a recent Technomic survey, a whopping 88 percent said they favor physical menus over QR codes. 88 percent! That’s a rather resounding damnation of the QR code, isn’t it? 57 percent said using QR codes felt like a “chore.” 55 percent said the menu is too difficult to read once pulled up on their phone via a QR code. Wiener brings up that exact point in his column.

That puts many restaurants in a position they don’t want to be in: one method is efficient and cheap — but customers want the opposite and are strongly voicing that.

What to do?

The way I see it, there’s really not a choice. 88 percent tells you all you need to know. Sure, go ahead and use a QR code here and there for those who prefer it. But give your customers an actual menu. It’s what they want.

Lastly, I didn’t feel the need to tease our pizzeria industry report here because we put it front and center on this month’s cover. But the numbers you read in this column don’t even begin to touch how deeply we’ve drilled down on so many other topics. Immerse yourself. Then head to PizzaToday.com where there’s so much more waiting for you.

Best,

Jeremy White
Editor In Chief
jwhite@pizzatoday.com

The post Commentary: The Real Thing appeared first on Pizza Today.

I watched the news as Hurricane Ian decimated Ft. Myers and the surrounding region on Florida’s Gulf Coast. I’ve spent a lot of time in Ft. Myers and on Sanibel Island as a result of my oldest son playing in several baseball tournaments down there. From June through September, it’s often a home away from home. As a result, I’ve gotten to know some pizzeria owners in the area. My stomach turned as I watched the storm wreak havoc.

Jeremy White
Editor-in-Chief
Pizza Today
jwhite@www.pizzatoday.com

It brought back memories of watching Hurricane Katrina devastate New Orleans — one of my favorite cities — in 2005. The loss of life in that weather event was catastrophic. My thoughts go out to the Floridians who are now rebuilding and coming to terms with the destruction Ian left behind.

Obviously, a loss of life is the first concern. After that, I got to thinking about the sheer financial damage caused by the surge. How long will business owners in the area be waiting for funding? How quickly will the insurance companies move to provide benefits? How many businesses will never reopen?

As I think of the pizzeria owners I know in and around Ft. Myers, the phrase “battle tested” comes to mind. Some of them have shared their stories with me over the years. Stories of barely getting by until their business took off. They sat on the floor at night and cried over finances, but eventually diligence and perseverance finally rewarded them. 

Their resolve is being tested again. The road ahead of them isn’t easy. But I know they’ll rise to the occasion.

Like everyone else, I try to think about insurance as little as possible. But this alarm ringing loudly has grabbed my attention, as it should yours. If you haven’t reviewed your policies and coverage with your agent recently, now is a really good time to do that. Find out what would happen if your pizzeria burned to the ground tomorrow. Or if it sustained water damage. Are you covered in the event of a flood? Ask specific questions about what is and is not covered. The answers may surprise you. You may need to make some policy changes. Better now than asking these questions when an event takes out your knees.

Lastly, this is the time of year when Americans often turn their thoughts to being thankful for what we have. Chris Decker named his pizza recipe this month “Thankful and Grateful.” And, boy, it sure is a delicious one. Don’t miss it.

Best,

Jeremy White
Editor In Chief
jwhite@pizzatoday.com

The post Commentary: Resiliency Wins appeared first on Pizza Today.

Pizza & pasta makers take home top prizes in Atlantic City

Talented pizza, pasta and calzone makers converge onto the Atlantic City Convention Center to find out who makes the best pizza, pasta and calzones. Pizza and Pasta Northeast hosted four competitions including Best of the Northeast, Young Pizza Maker of the Year, Northeast Pasta Showdown and the first-ever World Calzone Championship.

Best of the Northeast

In packed days, competitors battle for the title of Best of the Northeast in three categories: Traditional, Non-Traditional and Neapolitan.

Traditional

The Traditional Division took center stage in the competition area Sunday. The category represents to staples of pizzeria menus. Competitors were instructed to make a red sauce pizza with cheese/cheese blend and no more than two of the following toppings may be added: Pepperoni, Sausage, Bacon, Ham, Mushrooms, Peppers, Tomatoes, Onions and Olives.

The sold-out field brought their A game with their unique takes on classic pies.

First-time competitor Jimmy Casapizziolo from Casa Pizzeria in Ludlow, Massachusetts, took first place in the Traditional Division.

Anthony Berghela of Romo’s Pizza in Slingerlands, New York placed second.

Bill Cornell of Carmine’s Wood Fired Pizza in Joplin, Missouri placed third.

Non-Traditional

The Non-Traditional Division is the anything goes category with no restrictions on styles, dough, sauce or topping and features creativity and innovation. In addition to the division prizes, the highest scoring Roman Style Pizza was named.

Cristina Smith of State of Mind Pizzeria and Public House in Los Altos, California was named Roman Style Best of the Northeast.

Cristina Smith went on to receive first place in the Non-Traditional Division.

Brandon Bryant of Hudson and Packard in Hyde Park, New York, placed second.

Jeff Smokevitch of Blue Pan Pizza in Denver took third place.

Neapolitan

The Pizza Napoletana Division may have the strictest restrictions for competitors to replicate the classic Italian pizza. The products that provide the base for “Pizza Napoletana” include wheat-flour type “00” with the addition of flour type “0” natural yeast, water, peeled San Marzano DOP tomatoes and/or fresh cherry tomatoes, marine salt, and extra-virgin olive oil. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine and may be no more than 3 mm (1/8 in) thick. The pizza must be baked for 60-90 seconds in a 485o C (905o F) pizza oven. There are three official variants: Pizza Napoletana Marinara which is made with San Marzano DOP tomatoes, garlic, fresh basil, oregano, sea salt, and extra-virgin olive oil; Pizza Napoletana Margherita Extra made with pressed, peeled tomatoes or chopped fresh cherry tomatoes, sliced mozzarella di bufala DOP, fresh basil, sea salt, and extra-virgin olive oil; and Pizza Napoletana Margherita made with San Marzano DOP tomatoes, sliced mozzarella STG, or Fior di Latte Appennino, basil, sea salt and extra-virgin olive oil.

Jay Jadeja of The Onion Tree Gastropub in Sea Cliff, New York took first place.

Daniele Gagliotta placed second.

Daniele Caridi of Chicago, Illinois, placed third.

Young Pizza Maker of the Year

For the first time, Pizza and Pasta Northeast names the Young Pizza Maker of the Year from a field of 16- to 18-year-old pizza makers. The competition was Non-Traditional and had no restrictions on dough, sauce, toppings and/or styles.

Michael Testa of Jersey Boys Pizza has won Young Pizza Maker of the Year.

Northeast Pasta Showdown

Competitors presented their pasta dishes that could include any combination of ingredients, sauces and toppings. Pastas were judged on trueness to Italian cuisine’s basic tenets: technique; presentation; flavor balance and taste.

Daniel Saccone of Saccone’s Pizza & Subs in Leander, Texas took first place.

Gerry Buontempo, Frank’s Pizza & Pasta, Baltimore, Maryland, placed second.

Carlos Camargo Martinez, Fusaro Pizza, Manahawkin, New Jersey, placed third.

World Calzone Championship

The first-ever World Calzone Championship featured baked calzone using any combination of ingredients, cheeses and sauces. Calzones were scored on a 1 to 10 scale on the basis of taste, creativity, execution, visual appearance and ease of preparation.

John Vigliotti of Peppino’s Restaurant & Catering, Syracuse, New York took first place.

Will Grant of Sourdough Willy’s Pizzeria in Kingston, Washington, placed second.

Genmaro Buontempo of Franks Pizza & Pasta in Baltimore, Maryland placed third.

The post Pizza and Pasta Northeast 2022 Competition Winners are… appeared first on Pizza Today.

Plan your PPNE before you hit the show floor

The Official Pizza & Pasta Northeast show mobile app is available for download now. Simply go to the app page and click to download from App Store or Google Play. Once you’ve downloaded the Emerald Experience app, Search “Pizza and Pasta Northeast” and go to the show app.

Take time now to browse and use some of PPNE’s exciting features:

• Search for Exhibitors, tag your favorites, add notes, and map booth location.
• Use the Floor Plan to locate your favorite booths on the show floor.
• Find all of your favorite exhibitors listed in your Personalized Show Planner.
• Explore the Education Program and add sessions to your calendar.
• Tune into exclusive updates, notifications, and show highlights from show management.
• Add notes in My Notes and email them to yourself and/or others.

Sign In to Make it an Even More Personalized Experience.
Login to the mobile app with your username and password to:

• Sync your exhibitor & session selections across multiple devices
• Sync your planner with your profile on the event website

Get the app now! We will see you in Atlantic City.

The post Get the Pizza & Pasta Northeast App Now appeared first on Pizza Today.

October is National Pizza Month

While other foods get a day, America’s undisputed favorite food, pizza, gets a month-long celebration. Pizzerias have been working behind the scenes to create something special for their guests during the month of October.

Pizza Today established National Pizza Month in 1984 and U.S. Congress officially designated October as National Pizza Month in 1987. Pizza Today and International Pizza Expo will commemorate pizza all month long. We pulled together resources to help pizzerias have the biggest October sales ever with the official logo, graphics, media support, marketing ideas, a social media calendar, story sharing and launch video in our new and improved National Pizza Month Pizzeria Toolkit. Watch our official National Pizza Month launch video:

Later this month, the pizzeria industry will convene once again at the Atlantic City Convention Center on October 16-17 for Pizza & Pasta Northeast, the largest gathering of pizzeria professionals east of the Mississippi River. We’ll follow the event up with the world’s largest gathering of the pizzeria industry at International Pizza Expo in Las Vegas on March 28-30, 2023.

October is National Pizza Month. We celebrate America’s favorite food and the people who make it. Pizza is comfort, family and community.

Pizza making is an art, a craft. Each style is a piece of a region’s culture and history.

This is our time to share the love and dedication that our nation’s pizzerias give to our communities. 

Pizza people are the hardest working, most passionate and giving people in their communities. Let’s honor their contributions. 

Join us in saying thank you by visiting your local pizzeria during National Pizza Month. And let’s continue that spirit all year long.

Happy National Pizza Month from Pizza Today and International Pizza Expo.

The post Pizzerias Across America to Celebrate National Pizza Month appeared first on Pizza Today.

In Session

The Pizza & Pasta Northeast show in Atlantic City has a robust educational package in place for attendees. Between expert-led seminars and hands-on food demonstrations, these sessions are jam-packed with critical information to help pizzeria owners run their businesses more profitably and more efficiently.

Here’s a brief rundown of some of the topics that will be addressed at this year’s show. Now is a great time to get with the members of your staff that you’ll be taking with you to Atlantic City to plan which sessions each team member will attend to help your business grow.

Labor Shortage? So What! Strategies to Hire and Retain. Nick Bogacz — What techniques for finding the right fit can you employ to make sure you bring the correct personalities and skillset into your pizzeria? What retention measures should you take to ensure you’re not constantly hiring, training and re-training and can instead focus on business development and growth? The labor market is tight. But you can still win. This session is Sunday, October 16th from 9-11:30 a.m.

Dealing with Inflation. Mike Bausch — The dreaded word “inflation” has become part of our daily vocabulary lately. You can’t escape it, so you must instead learn to work with it. Mike Bausch will show you how. This session is Sunday, October 16th from 9-10 a.m. In the meantime, check out Bausch’s article on the topic on page 50 of this issue of Pizza Today!

Using Your Pizza Box as a Marketing Tool. Scott Wiener — Every carryout and delivery pizza leaves your restaurant in a box. If it’s a generic box, you’re missing a prime opportunity to brand your business. Your box can be one of your best marketing tools, says Scott Wiener. Sit in on this seminar and find out what your box says about your pizzeria and how you can use that to your advantage. This seminar is Monday, October 17th from 9-10 a.m.

Owning Your Community. Scott Anthony — In order to thrive, you need to be a standout in your community in every possible way. Through marketing, partnerships and community stewardship, you can become the business owner your city, town or neighborhood simply can’t live without. This session is Monday, October 17th from 9-10 a.m.

Detroit-Style Pizza, Tony Gemignani — With all apologies to Motown music, Detroit-Style pizza might be the best thing to come out of the Motor City. Tony Gemignani will show you how to pull off this red-hot style in a hands-on demonstration you will not want to miss. This demo is Sunday, October 16th from 11:30-12:30 p.m.

Sandwich-Inspired Pizzas, John Gutekanst — What if you took an amazing sandwich and turned it into a pizza? It happens every day! Philly cheesesteak pizza, Reuben pizza … you name it. Easy and delicious. John Gutekanst will walk you through some winners you can begin making and marketing to the masses ASAP. He’ll be coming in hot off his Day 2 keynote address and full of adrenaline for this one! This demonstration is Monday, October 17th from 11:30-12:30 pm.

Making Pizzas with Tony G. — Pizza master Tony Gemignani is ready to get his hands in the dough and help Pizza & Pasta Northeast attendees learn the ins and outs of various pizza styles and dough techniques. If you are ready to make your pizza a blue-ribbon winner, you won’t want to miss this opportunity to learn from the best. This is the most popular demo at PPNE for a reason. This paid session runs from 3:30-5:30 p.m. on Sunday, October 16th and has a $250 admission fee.

This is just a small sampling of the educational package at this year’s show. For full details, visit ppne.pizzatoday.com. If you haven’t already registered to attend the show, it’s not too late. While at ppne.pizzatoday.com you can take care of that as well.

The post Get Schooled at Pizza and Pasta Northeast appeared first on Pizza Today.

David Mouck, CEO of Robot Coupe, USA Inc., announces  Phil Irwin will represent Robot Coupe U.S.A. as  Canadian Market Solutions Advisor.  He and his firm, BHK  Marketing of Ontario, Canada, will be responsible for the first point of contact for Robot Coupe’s Canadian Reps and Dealers.   Irwin has been affiliated with the Canadian foodservice industry for over 25 years. Effective September 2022.

The post Phil Irwin to Represent Robot Coupe U.S.A. as Canadian Market Solutions Advisor appeared first on Pizza Today.

We’re Back!

What you need to know to get you ready for the show

Next month, Pizza and Pasta Northeast returns after a two-year hiatus to make a big splash in Atlantic City on October 16-17. 

“The Northeast has the highest concentration of pizzerias and Italian restaurants in the U.S., so we’re pulling out all the stops to make this biggest and best show ever,” says Food Group Show Director Bill Oakley. “Based on the numbers to date, we’re expecting a record attendance of more than 2,000 restaurateurs who will converge on the Atlantic City Convention Center to learn, network, shop and eat!”

We have a jam packed two days for pizzeria and Italian restaurant operators and crews to get the most out of their time. “As an attendee, one of your primary goals should be to maximize your return on investment, especially considering the huge impact COVID has had on pizzerias the last couple of years, particularly labor, supply chain issues and pricing,” Oakley says. “Exhibitors and attendees alike will make a substantial investment of time and money and we’re 100 percent committed to delivering a top-shelf tradeshow featuring more than a hundred industry specific suppliers and manufacturer and an innovative education program second to none.” 

Let the Excitement Begin

We’re bringing a renewed energy to this year’s Pizza & Pasta Northeast. “Pizza Expo 2022 was a great success this year and we’re on track to deliver another exciting tradeshow experience filled with electricity that will reconnect the pizzeria community,” Oakley says. “For this year’s event we wanted to add a little more excitement, so we’re introducing a new Calzone and Young Pizza Maker of the Year competitions, as well as a Happy Hour to close the show that we think will be a big hit. At this year’s show attendees will have an opportunity to learn from renowned chefs, super successful pizzeria owners and industry experts that will help position their restaurants for future success. We feel attending Pizza & Pasta Northeast will be one of the best, if not the best, investments of time and money you’ll make this year that should pay dividends for many years to come.”

Learn from the Best at PPNE

This year’s education lineup is second to none with comprehensive deep-dive workshops, industry sessions and demonstrations. “The sheer volume of amazing content directly from some of the most successful pizzeria owners in the industry give our conference program the reputation it has as the industry leader,” Content Director and Editor In Chief Jeremy White says. “We take a lot of pride in putting our programs together and always ensure they are led by expert professionals who actually get what our attendees go through day to day. You don’t find motivational speakers in our programs by design. We get into the nuts and bolts!”

It’s never more important to stay on top of critical issues happening in restaurants than right now. “We’re hearing from pizzeria owners that their most prominent concerns surround dealing with inflation, navigating the labor shortage and growing online ordering,” White says. “So we are taking those topics directly head on with experienced, successful speakers. Then, of course, we’re always going to cover dough concerns and provide a variety of on-point food demonstrations as those have proven over the years to be hugely popular because they translate to immediate action once our attendees return home to their pizza businesses.”  

Attendees will leave Pizza & Pasta Northeast with more knowledge to make their restaurants better and more profitable. “Attendees will find a lot of value in this year’s educational program at the Pizza & Pasta Northeast Show,” White says. “They’ll walk away from the program energized and armed with knowledge they can implement immediately to improve their businesses. The program is designed with their most pressing needs in mind, and the overwhelming majority of our speakers are in the trenches operating pizzerias every single day alongside our attendees. They get it.”

Five tips to make the most of Pizza & Pasta Northeast

We’re here to get you ready. Start planning your Pizza & Pasta Northeast experience now. Here are five tips:

• Have a plan for the show floor. To make the most of your time in the exhibit hall, rank your priorities and map out a game plan.   
• Get to the competition areas. Cheer on competitors as they battle in Best of the Northeast, Northeast Pasta Showdown, World Calzone Championship and Young Pizza Maker. Competitions are a great spot to get inspiration for your next pizza, pasta or calzone sensation. 
• Don’t skip the keynotes and seminars. Hear from the industry most influential thought leaders. Gain insights on online ordering, dough management, sales and branding strategies, hiring and retention best practices and more. 
• Get the App before you get to the show. Have the show at your fingertips. Watch for the App release at PizzaandPastaExpo.com.
• Capitalize on every opportunity to network. We are an engaged community. Meet fellow restaurant pros. Discover their stories, ideas and even business pain points.

The post A Pizza & Pasta Northeast Preview appeared first on Pizza Today.

Next month is October — my favorite month of the year. I was married in October. The weather, where I live, is blissful in October. The World Series starts in October.

College football and the NFL are in full swing in October. College baseball teams across the country are having fall workouts and scrimmages that set the tone for the following spring season. College basketball begins firing up with practices.

There are apples to be picked. Pumpkins to be carved. Bonfires to be lit and enjoyed. Is there anything better than that golden slant of autumn sun highlighting vivid red, orange and yellow leaves on trees in October?

Halloween. Ghosts and goblins and vampires decorating yards. Kids dressed as superheroes and Frankenstein and everything in between trick-or-treating. Octoberfest beer. Apple cider. Pumpkin pie. Chocolate chip pumpkin bread. Pumpkin cookies. Pumpkin … anything, really.

As you can tell, October and I are kindred spirits. Nearly everything I love is tied in some way to October.

And that includes YOU. (Yes, I heart you.)

There is something that makes the month extra special to each and every one of us that read this magazine: National Pizza Month. The United States Congress officially declared October as National Pizza Month in 1987 (thanks to the publication you’re reading right now, FYI). You see, it really can be a huge deal in your pizzeria if you take advantage of it. 

Learn more about National Pizza Month and how you can put it to work for your business.

You have nearly a full month to plan and execute your National Pizza Month strategy. From special October pizzas/dishes to marketing via social channels, now is the time to get to work. You already know Halloween will cap the month for you with strong sales. You also know shortly thereafter your holiday gift card receipts will increase significantly. You also know that, right after the holidays, the months of January and February will be your leanest months of the upcoming year. 

But this fourth quarter of 2022? It’s got major potential. It’ll end your year strong and help you get through the slow first quarter of 2023. You want to capitalize on it any and every way you can. 

What better way to do so than by promoting National Pizza Month and using that to drive business?

Best,

Jeremy White
Editor In Chief
jwhite@pizzatoday.com

The post Commentary: Ode to October appeared first on Pizza Today.

We all know that one of the busiest pizza days all year is Halloween. But did you know you can drive killer sales all month long in October by promoting National Pizza Month? You should start planning now.

National Pizza Month Background

Pizza Today dubbed October as National Pizza Month in 1984. The U.S. Congress followed up with the official designation in 1987. Since then, pizzeria professionals and pizza fans alike have found fun and unique ways to celebrate America’s favorite food all month long. Yes, we celebrate pizza all year, but the designated month has opened an opportunity in public relations and marketing to showcase pizza and pizzerias.

Why promote National Pizza Month?

The pizzeria community is a strong and united industry that should be celebrated. Here are a few reasons why you should get involved with National Pizza Month:

• Amplifies your pizzeria’s craft and vision to a wider audience.
• Gives your business a sustained bump in sales all month.
• Adds more energy and excitement to your employee culture.
• Gives you more opportunities to engage with your pizza fans.
• Provides an occasion for you to collaborate with your local pizza community.

How can pizzerias participate in National Pizza Month?

You can go all in and make National Pizza Month huge. Or you can find small ways to make it fit into your existing marketing strategy. 

We say, “go all in!” We’re going ALL IN too. This year, we’re revamped our National Pizza Month Pizzeria Operator Toolkit to help you make the most of the month-long food holiday. Explore some of the ways the Pizzeria Operator Toolkit can help you commemorate the month: 

The Logo. Our Creative Director Josh Keown has created a swanky new National Pizza Month logo that you can use on your promotional materials. Think in-store displays, social media posts, ads, e-mails and all the inventive ways you uniquely celebrate at your pizzeria.

Graphics. We put together some fun graphics that you can customize and use in promotions or share in store and on social media.

Media Support. Find customizable media releases and pitches to send to your local and regional media outlets. We’re also sharing key tips and strategies to help you get that media exposures.

Marketing Ideas. We have an extensive list of ways to commemorate the month at your pizzerias. Pick one, pick five, go with several. Just reviewing the list will get your creative juices flowing and spark an original marketing idea that fits your brand. 

Social Media Calendar. Let us help you drive your social campaign. We have created sample social calendars to help you schedule your posts.  

Story Sharing. We will be sharing National Pizza Month stories from pizzerias all month long on PizzaToday.com and on social. We have a spot for you to share your story of how you are celebrating National Pizza Month in the Toolkit. We may feature you!

There is even more to the Pizzeria Operator Toolkit for you to discover by visiting pizzatoday.com/national-pizza-month-october-pizzeria-tool-kit/.

Set your National Pizza Month plan now.

Now is the time to get your National Pizza Month strategy in place. To help, here are a few low-cost to no-cost marketing ideas to get your wheels turning:

1. Host a Press Event Month Kick Off (Invite local media, food writers, bloggers, etc. in for a free meal). Use your time with the media wisely to showcase your National Pizza Month plan and what makes your pizzeria standout. Give them a unique experience like a pizza-making class or dough making or tossing demo. Be memorable.
2. Run a customer recipe promotion. Invite your patrons to create your next big hit! Have customers submit recipes for topping combinations, etc. Winner gets the pizza named after them on your menu or free pizza for a year or a $500 gift card, etc.
3. Create a 31 Days of Pizza menu featuring a different specialty pizza or topping each day. Include customer and staff build-your-own favorites. 
4. Crown an Ultimate Pizza Fan by inviting customers to submit on social media why they should be the winner. Create your own criteria and get your customers in on the voting.
5. Go big and raise money the entire month to support a local cause. Pizzerias are the most giving industry in a community. Showcase your giving efforts with a big month-long fund raising effort.

Dozens more marketing ideas are in the National Pizza Month Pizzeria
Operator Toolkit.

We have equipped you with the tools to have the biggest October ever. Go get your slice of National Pizza Month!

The post National Pizza Month: Have the Biggest October Ever! appeared first on Pizza Today.