Marketing:
Pizza Today Staff
Are customers looking for restaurant deals? Yes, according to a report by The NPD Group, a market information and advisory service.Read More
Mike Morgan
The technology streamlines operations, minimizes errors and collects data. Most modern pizzerias have POS systems that are capable of collecting massive amounts of useful—and sometimes not-useful—data. My Pizza Expo seminar for March 2014, Marketing Through Your POS System, looks to provide small- and medium-sized pizzeria operators some direction on what to do with all of this data.Read More
Pizza Today Staff
Sure you could do a traditional Halloween promo commercial — not this Norwegian pizzeria that applied a ghoulish cinematic approach to its Halloween commercial. Halloween is a big night for pizza sales. From themed pizzas and promotions to parties and catering, pizzerias mark the holiday in unique ways. Read More
Pizza Today Staff
Pizzerias across the country and a few international locations banded together Friday, October 11, 2013 for this year's Slice of Hope to benefit the Karen Mullen Breast Cancer Foundation. Not only did pizzeria operators donate a percentage of their sales and buy t-shirts, they created unique events and promotions in their communities. Explore 10 ways pizzerias got creative with Slice of Hope 2013.Read More
Pizza Today Staff
In case you were too busy to glance at the calendar, October has started, and that means National Pizza Month is in full swing. At a loss on how to celebrate? Many pizza shops have already started, and they’re getting the press to prove it. Want to know how some pizzerias are celebrating?Read More
Pizza Today Staff
Pizza Today, in conjunction with Moving Targets, will offer the first in a series of Social Media-based Webinars, Tuesday, September 24, 2013. The Webinars will give operators tips for using images and graphics, how to identify what and when to post, how to use each network to its fullest, etc.Read More
Pizza Today Staff
Domino’s Pizza had a dilemma when the company rebranded and changed its logo. What does the pizza chain do with all of those signs, print ads, pizza boxes, shirts, and truck panels, etc. that were replaced? Domino’s commissioned up-and-coming artists to create unique pieces of art from old brand materials and launched a Pinterest page called “Second Hand Logos.”Read More
Pizza Today Staff
There are customers and then there are brand advocates. What’s the difference? Brand advocates will go out of their way to actively promote your business.Read More
Pizza Today Staff
Want to know how to earn yourself an A for effort? Offer students pizza for studying.

Such was the ingenious idea of Greenville House of Pizza. According to a Gawker article the restaurant rewards students who use the pizzeria as a study hall, and even offers free slices for As.
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Scott Weiner
I don’t like reading menus. It’s rare to find one that’s more than a sprawling list of options or a cacophony of foodie buzzwords. Whether in a restaurant, where a server may not always be within speaking distance, or at home without a restaurant staff at all, a menu is my only constant supply of information from your pizzeria. Does yours do the job?Read More
Pizza Today Staff
Guests at County Inn and Suites in Niagara Falls, Ontario, can order pizza with the touch of a single button on its phone system. The “Pizza Button” is connected to a local pizzeria. Now that’s a partnership.Read More
Pizza Today Staff
LaRosa’s Pizzeria got more than it bargained for with its promotion tied to opponent strikeouts at Cincinnati Reds games. With nearly 20-game winners, the 64-unit local chain has given away 190,000 small pizzas (roughly half-million dollars worth of product) with more than 20 games left.Read More
Pizza Today Staff
Pizza Today has been singing the praises of online videos for a while now. With Vine’s 8-seond and Instagram’s 15-second video apps that are able to produce high quality, stop-motion video, you can get creative in your pizzeria. The popularity of short videos is growing immensely and why not? Consumers are looking for quick bits of information when making their buying decisions and short videos offers your fans a unique view experience and an insider’s look at your pizzeria.Read More
Pizza Today Staff
By the end of next year, there will be 35 million teenagers in the United States. At the peak of the baby boom, there were 33 million. And, what’s more — today’s teens have more disposable income than any other generation of teens had. Luckily, teens love pizza, so attracting them shouldn’t be all that difficult.Read More
Pizza Today Staff
Social media is a powerful marketing tool. With all of the ins and outs of running a restaurant, how can you keep up social media that is active 24/7? Huffington Post offers five ways to make your social media marketing work for you.Read More
Pizza Today Staff
Have you noticed all of the pizza swag that people sport these days? From buttons, T-shirts and hats to earrings and cell phone cases, pizza fans are wearing their favorite food with pride. Buzzfeed has introduced “21 Ways to Wear Pizza with Pride.”Read More
Pizza Today Staff
Lou Malnati’s Pizzeria is churning out so much pizza from its four ovens at Taste of Chicago this week, it would make brick-and-mortar restaurants envious. The Windy City food festival attracts more than million visitors each year. From large metropolitan cities to small towns, communities across the country are hosting local food events to showcase their regions’ culinary offerings.Read More
Pizza Today Staff
A Mano, a Neapolitan pizzeria in Ridgewood, New Jersey, is using its chef’s expertise to teach customers how to make pasta, from selecting flour and rolling dough to cooking techniques.Read More
Pizza Today Staff
If you're not already on Instagram or Vine, you're missing out on a social media opportunity that your competitors can easily use to their own advantages.Read More
Pizza Today Staff
This week, the photo sharing social media app Instagram announced its newest feature: 15-second video. Like its camera function, you can apply more than a dozen filters to video.Read More
Pizza Today Staff
Nine independent and chain pizzerias in Hudson County, New Jersey, battled for bragging rights in a “Top Dough” blind taste test, decided by a panel of three community judges.Read More
Pizza Today Staff
Facebook, Twitter, Instagram, etc can all be a bit daunting if you’re handling social media on your own. It can be even more frustrating when you upload a dynamite photo only to find that the image has lost its luster online or you have to crop away a portion.Read More
Pizza Today Staff
Owners of a new pizzeria in Napa Valley, California have asked residents to help name their pizzeria.Read More
Pizza Today Staff
Daniel P. Smith
In both distance and mindset, Grand Forks, North Dakota, is far from the dreamy-eyed, tech-charged ways of Silicon Valley.

This reality does not escape Tyler Kuenzel.

“There’s a lag in technology in North Dakota and it takes a while for something to move to adoption,” says Kuenzel, co-owner of Deek’s Pizza, an 18-year-old concept with locations in Grand Forks and Fargo. “Even so, that doesn’t deter us from trying to be ahead of the curve with technology.”
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DeAnn Owens
Giving your product away for free to build sales may seem like a business oxymoron. But as the old saying goes, you have to spend money to make money.

For operators, it gets their product into the mouths of current and potential customers, and for customers, it gives them an opportunity to try something new, risk-free. In that exchange, operators and customers can connect while breaking bread. And, seriously, who doesn’t love a free sample?
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Pizza Today Staff
PIZZA MEDIA: Facebook.com/PizzaToday • Twitter.com/PizzaToday • Instagram.com/PizzaToday •Youtube.com/PizzaTodayMagazine • PizzaToday.Tumblr.com • Twitter.com/PizzaExpo • Facebook.com/PizzaExpo • iPad • Google Play • Vine: @PizzaToday

Pizza Tweets from The NY Slice Truck / Ledo Pizza / & Facebook Pizza Feeds from Pizzeria Biga / Ernie's Bar & Pizza
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Tony Gemignani
Q: Why compete in food competitions at International Pizza Expo or anywhere else?

A: As an owner everything is done to my specifications and wants. It is rare that I am tested and that I am out of my element. There really isn’t anyone to tell me that I am wrong or that my recipe isn’t that great.
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Alyson McNutt English
When Scott Gittrich founded Toppers Pizza in Champaign, Illinois, in 1991, he didn’t look for prime locations for his shop. After all, in the early 1990’s, 95 percent of his stores’ sales were delivery. But as his pizzerias became more popular and expanded into several states, he started rethinking how Toppers interacted with its customers. Read More
Annemarie Mannion
Pinpointing a focus in the marketplace that will enable a pizzeria to flourish even in a stagnant economy may not be immediately obvious. Sometimes it takes a little time and consideration for a concept to evolve.Read More
Scott Wiener
I must have a terrible poker face, because it took about three seconds for the guy behind the counter to ask why I looked so confused. There I was, standing in the entrance of a pizzeria whose signage boasted “Brick Oven Pizza,” yet a wall of shiny stainless steel deck ovens stared right back at me. Read More
Alyson McNutt English
For pizzeria owner Adam Goldberg, advertising isn’t something you do when you want to kick-start a slow sales month. It is part of business as usual. “It’s really important to never stop marketing and advertising ... even when our sales are up,” says Goldberg, owner of the southern California-based Fresh Brothers pizza chain.Read More
Heather Larson
Build an exceptional pizza, tasty pasta dish or a delicious salad and the customers will come — if you get the word out. But how do you tempt the masses without spending massive amounts on advertising?Read More
Daniel P. Smith
With three corporate pizza behemoths in her backyard — not to mention a dozen other independents, Jeannette Magaro, owner of Mia’s Nikoli’s Pizza in Camp Hill, Pennsylvania, knows creative and strategic marketing is a must if her eight-year-old shop is to secure customers and profits.
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Denise Greer, Associate Editor
Hundreds and even thousands of people pass by your pizzeria on a daily basis. What message are your windows sending?
How to approach window signage and advertising varies from pizzeria to pizzeria. Westshore Pizza in Tampa, Florida, has large, wide front windows facing a busy thoroughfare.
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Denise Greer, Associate Editor
The U.S. has gone mobile. To be specific, wireless penetration in the U.S. reached 93 percent in 2010, according to the International Association of Wireless Telecommunications Industry (CTAI). Those are some serious numbers.
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Mandy Wolf Detwiler, Managing Editor
Imagine your customers ordering their pizza not by the inch –– but by the pound. And the goal? Getting them to polish it off in-house for a chance at t-shirts and cash but best of all, glory.Read More
Scott Wiener
I’ve been in a real rut lately. There are dozens of quality pizzerias in my area, but when my friends want to go out for a pie or two (or six) we end up at the same place every time. It isn’t even close to my apartment; I have to take the subway six stops just to get to the right neighborhood. Read More
Mandy Wolf Detwiler, Managing Editor
When Ray Perkins, owner of Chubby Ray’s Louisville Pizza Company in Louis­ville, Kentucky, was approached by a group of Girl Scout Brownies to do a pizza workshop for one of their badges, Perkins agreed, even though he’d never really worked with kids before. In fact, his establishment is known more for game day excitement, poker tourna­ments and live music. Still, Perkins saw an opportunity to cater to new clien­tele, so he agreed.Read More
Katie Ayoub
Today’s consumers seek a big bang for their bucks. They also snack more than ever –– enjoying everything from snack wraps to small plates. Operators can capitalize on both of these flash points with enticing happy-hour promotions driven by savvy value strategies. The benefit for the operator is clear. Reaping the profits from increased traffic thrown into the typically slower part of the operational day is an attractive proposition. Pizza Today talked to several folks who boast successful happy hours that are contributing significantly to the bottom line.Read More
Nora Caley
A mascot can help you boost sales, but you have to create the right mascot and use it effectively. Whether it’s a costume that an employee wears or a cartoon character on your logo, the mascot can help you differentiate your­self from competitors. Read More
Heather Larson
Planning ahead for how you’ll accommodate big groups saves time and prevents confusion. Having a system in place for seating parties of six or more can eliminate chaos in your dining room and add to your word-of-mouth marketing success. Not having an approach spells trouble. Whether you opt for allowing reservations, calling ahead or you endeavor to make waiting for a table fun, being prepared means you’ll attract more customers and generate added revenue.Read More
Scott Wierner
Four years ago, I took a trip to Israel that changed my life. I didn’t have a profound religious experience as people sometimes do while visiting a place so rich in history, but I did begin to notice something that had never caught my eye before. This was the first time in my life I noticed a pizza box.Read More
Heidi Russell Rafferty
Call up the Web site owned by Vito’s Pizza and Beer in York, Pennsylvania, (www.vitospizzaandbeer.com) and immerse yourself in the ambiance of a family-owned, honest-to-goodness, Italian-American restaurant.

You can almost hear “mangia!” just by staring at the photos –– from the historically-restored 60-year-old wall murals, to the familiarity of cozily-lined bar stools ––– signifying this is a place where everyone knows everyone’s name.
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Denise Greer, Associate Editor
“Your pizza sucks,” signed an ambiguous online customer reviewer.
Most operators can relate to receiving a similar review on one of the many user-generated customer review Web sites. It’s just sitting out there for the world to see when someone searches for your pizzeria online.
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Mandy Wolf Detwiler, Managing Editor
When Facebook was first introduced, the site was the online version of the Wild West, devoted primarily for collegiate use and of little consequence to a young suburban mother like myself. Fast forward a couple of years, and just about everyone I know –– including my in-laws, my 83-year-old great aunt and my friend’s dog –– has a Facebook account. Read More
Scott Anthony
After considering the musings of guerilla marketers, I realized that I was not alone in this query. The thoughts of cross-promotion, networking, trade and referrals kept reappearing. It was time to combine these elements into a marketing tactic of my own and implement it. Read More
Scott Wiener
Imagine a world in which doctors disagree on terminology for common procedures. Or what if plumbers used the same name for different sized pipes and connectors? Houses would flood, limbs would be accidentally amputated — there would be absolute mayhem. The pizza world isn’t in imminent danger, but I’ve noticed an increase in misused terminology on menu boards lately.Read More
There are reasons why you see so many pizzerias getting behind causes in their areas. The short list includes: building a sense of community, giving back, getting your pizza/name out and developing a common bond with customers. Read More
Scott Anthony
Are you a team player or do you just talk a good game? Pizzerias have found that being involved with local sports is a way to score with the community.

Today’s world takes effort to keep young people on the right track, and participation in extracur­ricular activities gets them off the couch and teaches them many valuable life lessons.
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Pizza Today Staff
PIZZA TWEETS

Denver Pizza Company
@DenverPizzaCo

Opt in with our Text Mes­sage service to get our Buy 1,Get 1 Free Denver Pizza Co offer (limit 1 per household).Text 71441 code: DPC
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Scott Anthony
The venerable Benjamin Franklin is one of the most-quoted men in American history. His wisdom, it seems, still endures to this day. One of my favorite quotes by the statesman is this: “He that won’t be counseled can’t be helped.”Read More
Scott Anthony
There are a variety of gauges a business can use to measure the success of its marketing. But to really measure you must first know your goal. Was it money in the bank, build a database, find a new customer or create TOMA? All are noble goals of a marketer. Read More
Glenn Cybulski
If you sell pizza, you’re a craftsman. Just as a painter, writer, architect or designer creates so, too, do you. It is your craftsmanship –– the long hours of perfecting your recipes so that your artisan pizza comes out of the oven perfect –– on which you have built a reputation and a business.Read More
Pizza Today Staff
Pizza Tweets

Pizzeria Lola
@PizzeriaLola

Pizzeria Lola is looking for a full time host. Could it be you--or that smart friend of yours? Send em our way: http:// bit.ly/Psgquk
Read More
Scott Anthony
A photo of a recently deceased friend was posted on a social network. As people commented several words kept reoccurring; beautiful, con­fident, intelligent. That photo was powerful; it evoked memories and emotions. Though we view things inRead More
Scott Wiener
What do your customers really want? It’s the single most important question a restaurant owner can ask — yet you could spend your entire career chasing the answer. Even with instant feedback on Twitter, Yelp!, Facebook and similar sites, it’s nearly impossible to sift constructive criticism from the endless pagesRead More
Daniel P. Smith
As Alex Taylor contemplates opening a second Due Forni location to complement the Las Vegas hot spot he shares with a collection of partners, he’s looking far and wide. Nevada. Texas. Colorado. North Carolina. Knowing how critical site Read More
Scott Weiner
Defending the Pizzarazzi -- A few peeved restaurateurs in New York recently put the kibosh on tableside photography and now eateries across the country are contemplating the same. Little do they realize that a camera in the hands of a customer could be the best thing to happen to a pizzeria.Read More
Denise Greer, Associate Editor
As the Pizza Today crew travels the country and interacts with operators at events like International Pizza Expo, there is one trend that shakes the core of traditional advertising. In lieu of radio, television and newspaper spots, many independent operators are gravitating towards innovative solutions that bring pizzerias closer to their patrons and potential customers.Read More
Pizza Today Staff
Pizza Media
Facebook.com/PizzaToday • Twitter.com/PizzaToday • Instagram.com/PizzaToday • Youtube.com/PizzaTodayMagazine
PizzaToday.Tumblr.com • Twitter.com/PizzaExpo • Facebook.com/PizzaExpo • iPad • Google Play
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Alyson McNutt English
When the New England Patriots and New York Giants faced off in last year’s Super Bowl, it marked the biggest event of the NFL season. But for pizza purveyors, it wasn’t just a big sports day: American appetites for football and food make Super Bowl Sunday a major moneymaker. Read More
Jeremy White, Editor in Chief
More than 230 pizzerias joined Slice of Hope 2012 by hosting fundraising parties, making donations or purchasing SOH t-shirts. Donations are still coming in, but last year’s fundraising mark has already been well surpassed. As of this writing, the Karen Mullen Breast Cancer Foundation has received roughly $140,000 in funding.Read More
Pizza Today Staff
Social Media
The Dough Doctor Learn dough inside and out by taking a look at our extensive Dough Doctor archive at pizzatoday.com/lehmann

Big Dave’s Word From cheese prices to new year strategies, Big Dave has you covered at pizzatoday.com/big-dave-ostrander
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Pizza Today Staff
Social Media
The Dough Doctor
Learn dough inside and out by taking a look at our extensive Dough Doctor archive at pizzatoday.com/lehmann
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Pamela Mills-Senn
Angelo Halakos, owner of Seasons Pizza, was skeptical about online ordering at first. He wasn’t sure it would actually work, and then there was the fee to consider, reasonable though it was. Even so, Halakos, who owns 28 locations primarily in the Newark, Delaware area, decided to take a chance.
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Scott Anthony
The Greek poet Euripides said: “One loyal friend is worth 10,000 relatives.” Think about the truthfulness of that statement. Friendship is a relationship we are not born into but still choose to cherish. In the hospitality industry, we form relationships with our customers and treat them like dear friends. Read More
Daniel P. Smith
At The Capri restaurant in Los Angeles, Jim and Jeff Thiel run a 50-year-old establishment that has assembled a loyal following for its pizzas as well as its inviting atmosphere.

Eager to cultivate deeper relationships with customers, the Thiels added mobile marketing to their advertising arsenal in 2010. Today,
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Scott Weiner
This is an intervention. The Internet has become well-worn territory, yet many of you are still treating your Web sites like it’s 1996. Users’ attention spans are microscopically short for Web sites, so you want there to be as few barriers as possible between potential customers and your business.Read More
Mike Bausch, Owner of Andolini's Pizzeria
What movie would you rather see: one on the life and times of Babe Ruth or one about Barry Bonds? I think even the most ardent Giants fan wants to be in with the original. Think of other originals and their imitators: the Beatles to the Monkees, “Baywatch” to “Acapulco H.E.A.T,” “Armageddon” to “Deep Impact,”and everything in between. Then ask yourself: Read More
Pizza Today Staff
Pizza Media
Facebook.com/PizzaToday • Twitter.com/PizzaToday • Instagram.com/PizzaToday • Youtube.com/PizzaTodayMagazine PizzaToday.Tumblr.com • Twitter.com/PizzaExpo • Facebook.com/PizzaExpo • iPad • Google Play
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Pizza Today Staff
Pizza Media: Facebook.com/PizzaToday • Twitter.com/PizzaToday • Instagram.com/PizzaToday • Youtube.com/PizzaTodayMagazine PizzaToday.Tumblr.com • Twitter.com/PizzaExpo • Facebook.com/PizzaExpo • iPad • Google Play • Vine: @PizzaTodayRead More
DeAnn Owens
Operators know that reinvention is critical in the restaurant industry because there’s always a new trend to chase or create. Colors and décor go out of style before the paint dries. Customer service can up its game with a new gadget or technology tweak. And food allergies and the “hot” new dish can dictate a menu.
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Jeremy White, Editor in Chief
Scott Anthony
Nearly 80 percent of U.S. pizzerias offer delivery.
What does delivery mean to you as an operator?
a) An additional avenue of revenue?
b) A selling proposition?
c) A daily challenge of overseeing drivers and deliveries?
d) All of the above
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Pizza Today Staff
Pizza Today Staff
Jeff Freehof
Pizza Today Staff
Jeff Freehof
Scott Anthony
Big Dave Ostrander
Big Dave’s always closed early on Christmas Eve (6 p.m.) so that my crew could get home and enjoy their family time. The key word here is family. Many families gather together on Christmas Eve. Since the following day will be filled with traditional home-cooked feasts, the cooks in charge (Moms) are looking for an easy-to-prepare, no muss, no fuss family favorite. Pizza is just that.Read More
Jeff Freehof
Big Dave Ostrander
Jeremy White, Editor in Chief
Nora Caley
Everyone loves your pizza, but sometimes people need another reason to visit on a weeknight. Some operators find that theme nights are a good way to attract customers on a slow night, create buzz about the restaurant, and most importantly, build relationships with people who become repeat customers.Read More
Pamela Mills-Senn
Lloyd Helber owns six Pizza Cottage restaurants located throughout Central Ohio, but ask him about the wave of the future and he’ll tell you mobile kitchens. “Food trucks are the next generation of restaurant,” says Helber, who launched his first mobile unit this April. “We see a trend that’s starting to explode and we want to be in on the mix early.”Read More
Nora Caley
Sometimes customers have trouble finding Coal Fire Pizza, located near Baltimore. “They’ll say, ‘We tried Google Maps and MapQuest and the directions were wrong,” says Dennis Sharoky, president of the five-unit company. “We look into it and we try to find us, and it comes up. Maybe they were doing it incorrectly.” Read More
Pizza Today Staff
Pizza Media
Facebook.com/PizzaToday • Twitter.com/PizzaToday • Instagram.com/PizzaToday • Youtube.com/PizzaTodayMagazine PizzaToday.Tumblr.com • Twitter.com/PizzaExpo • Facebook.com/PizzaExpo • iPad • Google Play • Vine: @PizzaToday
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Pizza Today Staff
Pizza Tweets

Polito’s Pizza
@BigSlice

It’s “Two for Tuesday” - 2 slices of pizza & a fountain drink for $6.00, 6pm - Close. Also featuring Dollar domestic beers!

Why it works: Aside from being a good deal, this Tweet encouraged dine-in business by offering beer for $1 in the evening. Since most people are probably going to buy more than a slice –– and perhaps more than one beer –– this was a great way to increase business.
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Pizza Today Staff
Facebook.com/PizzaToday • Twitter.com/PizzaToday • Instagram.com/PizzaToday • Youtube.com/PizzaTodayMagazine PizzaToday.Tumblr.com • Twitter.com/PizzaExpo • Facebook.com/PizzaExpo • iPad • Google Play • Vine: @PizzaTodayRead More
Pizza Today Staff
Pizza Media
Facebook.com/PizzaToday • Twitter.com/PizzaToday • Instagram.com/PizzaToday • Youtube.com/PizzaTodayMagazine PizzaToday.Tumblr.com • Twitter.com/PizzaExpo • Facebook.com/PizzaExpo • iPad • Google Play • Vine: @PizzaToday
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Scott Anthony
Big Dave Ostrander