It was a pleasure putting together the pre-show workshops for this year’s International Pizza Expo. The event runs March 23-27, 2025, at the Las Vegas Convention Center. While the Expo show floor will be open March 25-27, I highly recommend you mak...

The KEY to consistent pizza lies in your dough management systems Of all my years in cooking I have never met a more passionate person than a pizzaiolo/a. At times that passion may look like an argument with loud and fast talking and hand gestures ga...

What does it really cost to run your pizzeria? “Build your business on fixed costs.” — Jeff Bezos When you start to pull data about failing businesses, there are many reasons why they don’t make it. A lot of people will blame sales, or employ...

Gaming CC Fees Credit card fees seem minor but they add up quickly for restaurant operators. Navigating these costs has only gotten more complex, as POS providers partner with credit card companies. Today, restaurants have more transparency into thei...

Wurst Case Scenario: Explore fresh sausage ideas and recipes There have been many different sausages that have made their mark in history.  In ancient Athens, Greece, hog puddings and sweetened sausages were all the rage and “the stuffed paunch of...

Make building better vendor relationships a priority this year. As we head into Pizza Expo 2025, it’s a great time to look at an often-overlooked part of restaurant success: vendor relationships. Treating your vendors as true partners rather than a...

Data Secured: Secure your customer and employee data from cyber threats Of all the things that we have to think about as pizzeria operators, cybersecurity probably falls somewhere near the bottom of the list of priorities. Yet, the threat of a cyber ...

Realities of Growth: Using Growth Avenue, SWOT Analysis and S.MA.R.T. Goals to increase pizzeria sales Stability is a false promise. In the pizza business you are either growing or decaying. But striving for growth is risky if you choose the wrong av...

What a year we had with the Hot Slice podcast in 2024! Looking back over the past 52 weeks, we’ve uncovered some interesting data worth sharing and celebrating. We love producing our weekly podcast — and the numbers show that PT readers love it, ...

Pizzeria founder leaves mark on community and pizza industry This month, the pizza industry lost a legend in the Colorado pizza scene. Bart Bortles opened Woody’s Wood Fired Pizza over 30 years ago. At Pizza Today, we’ve watched what was once a b...

Standout Pizzerias to Watch in 2025 Each year, we ask pizzeria operators to submit their businesses for consideration in our Pizzerias to Watch feature sharing their total operation, from menu, sales and employee programs to community outreach and ma...

The greatest gift is our pizza community We want to wish you the merriest holiday season and happiest new year! Take a moment to reflect on the incredible journey of the past year. What a year it has been for pizzerias, from challenges to triumphs an...