TODAY is the last day to enter the PIE AWARDS! Pick the category that fits your company best, from overall business achievements to marketing, community and the pizzeria experience accomplishments. https://hubs.ly/Q02K2kvb0
Pizza Today
Book and Periodical Publishing
Louisville, Kentucky 2,331 followers
Pizza Today is the No. 1 trade publication for pizzeria owners and operators!
About us
Pizza Today is the leading resource for the pizzeria industry. The magazine addresses the unique challenges facing today’s pizzeria operator in every issue, as well as on PizzaToday.com and through social media and email. Pizza Today continues to lead the food service publishing world with more TABBIE Awards for editorial, design and excellence then any other food service magazine. Pizza Today’s social media and e-newsletter have also been recognize amongst the best in the world. In fact, Pizza Today has won more TABBIE awards over the last several years than any other English speaking trade or business publication in the world. Pizza Today was launched in 1984 when a pizzeria owner in the tiny town of Santa Claus, Indiana, realized he needed help growing his business. “Surely,” he thought, “there must be a periodical or tradeshow that can give me the type of advice I need to be successful.” Well, he was wrong. So he started a magazine himself, Pizza Today, and brought in the industry’s top consultants and experts to provide the type of critical information you still find in our pages three decades later. In 2015, the magazine was acquired by Emerald Expositions in San Juan Capistrano, California. Today, Pizza Today and International Pizza Expo are joined by a new event, PizzaCon. Follow Us On: Facebook: /PizzaToday Instagram: /pizzatoday Twitter: /PizzaToday Pinterest: /pizzatoday Youtube: /PizzaTodayMagazine
- Website
-
https://www.pizzatoday.com/
External link for Pizza Today
- Industry
- Book and Periodical Publishing
- Company size
- 11-50 employees
- Headquarters
- Louisville, Kentucky
- Type
- Public Company
- Founded
- 1984
- Specialties
- pizza, pizza industry, pizza companies, news, restaurants, foodservice, food, advertising, marketing, pizza business, pizzerias, pizzeria owners, pizza chains, independent pizzerias, pizza expo, pizza and pasta northeast, trade magazine, pizza makers, pizzaioli, restaurant business, restaurant marketing, and social media
Locations
-
Primary
908 S. 8th St
Suite 200
Louisville, Kentucky 40203, US
Employees at Pizza Today
-
Mike Bausch
Award-Winning Restaurateur & Certified Master Pizzaiolo | Owner of Andolini's Worldwide, 2x Amazon Best-Seller & Creator of Unsliced Restaurant…
-
Annelise Kelly
Freelance Writer | Copywriter | Brand Storyteller | Content Strategy | Social Media | Food Wine Travel Hospitality | Portland, Oregon |…
-
Mandy Ellis
Freelance Content Strategist, Brand Messaging Strategist, Content Marketing Writer | Hospitality Tech, AgTech, Food, Real Estate, PropTech, Travel…
-
Mustafa Yarımkaya
Company Owner at Pizza Today
Updates
-
Pizza Today’s 2024 Pizzeria of the Year is Camporosso Wood Fired Pizzeria in Ft. Mitchell, Kentucky. Congrats to Eric and Amy Redfield and their amazing team! This prestigious award highlights Camporosso’s exceptional commitment to culinary excellence, innovative employee engagement, and unparalleled community involvement. Read Editor In Chief Jeremy White’s feature at https://lnkd.in/e2ZPNPZK
-
This week, Executive Editor Denise Greer interviews Jillana Miller and Ahmad Butler, Owners & Chefs at Miller Butler in San Pedro, CA, They have quickly gained a reputation for amazing pizza in the LA pizza scene. In our July issue, they were recognized as Rising Stars. Listen to their story: https://hubs.ly/Q02JKQQ40
217. Rising Stars Jillana Miller & Ahmad Butler - Pizza Today
-
Pizza Today reposted this
🚨 Last chance to save $35! 🚨 Be part of this exclusive event to connect, learn, and grow with industry leaders in a unique setting. Hurry, the early bird rate ends tonight at 11:59 PM EST! ⏰📅 🎫Register now: https://hubs.ly/Q02JCw1r0 . . #PizzaCon #PizzaToday #Philadelphia #TheFillmore #Pizzeria #PizzaIndustry
-
Sometimes the best strategy when it's hot outside is to lean into it. Gravitate towards the hotter side of the menu. The first thing that comes to mind is HOT OIL. Audrey Kelly offers 4 ways to use hot oil: 1. Use it as a finisher for any dish — pizza, salads, sandwiches or appetizers. 2. As a marinade. Brush different raw meats and veggies before you cook them with hot oil... 3. As a dipping sauce. Forget Ranch or even honey. You can also serve it with a side dish of homemade focaccia or garlic knots. 4. In the pan. Instead of using straight olive or canola oil for sautéing and roasting, cut it in half and sub out hot oil. Read her full article: https://hubs.ly/Q02Jz0pF0
Hot Oil is a Great Pizza Topping and Condiment - Pizza Today
https://pizzatoday.com
-
This week’s Pizza Today Featured Pizza of the Week goes out to East End Brewing Company in Pittsburgh, Pennsylvania, its Southern Style Tomato Pie and its creator Larimer Brewpub Kitchen Manager Sheryl Johnston. Beautiful pizza, Sheryl!! This pizza features Mayo or vegan Mayo sauce, Grateful Ched cheddar cheese, mozzarella, sliced tomato, scallion, and basil. Find out more on this pizza and why we selected it: https://hubs.ly/Q02Jr1zS0
-
After a year of planning and preparation, Innisfree Hotels has opened the first-of-its-kind grab-and-go market in Pensacola Beach, Piazza Pizza & Beach Bodega. With a new location in the Soundside Market across the street from the Hampton Inn Pensacola Beach, Piazza Pizza & Beach Bodega is the perfect fast-casual spot. The market brings together traditional Italian deli vibes with beach influences, meeting the area’s growing demand for convenient, grab-and-go offerings. Read the release: https://lnkd.in/eCx2cxAr
New Location, Expanded Offerings: Piazza Pizza & Beach Bodega Has Something for Everyone on Pensacola Beach - Pizza Today
https://pizzatoday.com
-
Urrrg, it happened over the weekend. I went out for pizza and took the first bite only to chew on nearly raw dough. -- Denise G. Everyone has a bad day. So, how do you solve an undercooked crust. Laura Meyer troubleshoots it with us: https://hubs.ly/Q02JgZk10
Knead to Know: Avoid an Undercooked Pizza and Unhappy Diners - Pizza Today
https://pizzatoday.com
-
This week on The Hot Slice Podcast, Editor-in-Chief Jeremy White goes one-on-one with Thomas Ardito, co-owner of Brooklyn DOP in Brooklyn, New York. A fitness enthusiast and gym owner, Ardito's road to opening a pizzeria was born from the pandemic, working with Andrew Scudera at the Goodfellas Pizza School of New York and informally consulting great dough mentors such as John Arena. Listen now: https://hubs.ly/Q02H_gjC0
216. Evolving Your Pizza Dough & Earning Employee Buy-In with Thomas Ardito - Pizza Today
https://pizzatoday.com
-
Is your pizzeria killin' it this year? Enter the PIE Awards. Take home top honors in the following categories: (psst: you can enter more than one) —Young Entrepreneur of the Year —Best Advertising Campaign —Most Interesting Menu —Community Involvement Award —Pizzeria Startup of the Year —Mobile Pizza Business of the Year —Most Innovative Pizza Company —Best Pizzeria Social Media —Best Pizzeria Website —Best Pizza Box Design —Best Video Short —Most Unique Pizzeria Location —Pizza Company of the Year by Region (Northeast, Mid-Atlantic, Southeast, Midwest, Southwest, Mountain West, Pacific Northwest, West Coast) More on the PIE Awards at https://hubs.ly/Q02HNfwT0