We are excited to announce the launch of the newly redesigned PizzaToday.com! Our team has been hard at work creating a more streamlined, user-friendly experience for pizzeria professionals. The new site is designed to help you quickly find the information you need to run and grow your business, from the latest industry news and success stories to operational tips and innovative menu ideas.

This update makes it easier than ever to access the resources that have made Pizza Today the go-to source for pizzeria owners and operators for decades. We’ve reorganized our content, improved navigation, and created a clean, modern look. Let’s walk through what’s new and how you can make the most of our updated digital home.

What’s New on PizzaToday.com?

The goal of our redesign was simple: to create a better online experience for you. We focused on making the site faster, easier to navigate, and more intuitive. You’ll find a clean layout that puts the most important content front and center, whether you’re on a desktop computer or browsing on your phone.

We’ve consolidated our extensive library of articles, recipes and business resources into clear, accessible categories. This means less time searching and more time discovering valuable insights to apply to your pizzeria.

A Look at the Homepage

Your journey begins on our dynamic new homepage. It’s designed to be a dashboard for the pizza industry, giving you a snapshot of what’s happening right now. Here’s what you’ll find:

• Featured Stories: At the top of the page, you’ll see our biggest stories, from in-depth features on successful pizzerias to crucial trend reports.
• Latest Posts: Stay up-to-date with a real-time feed of our newest articles. This section covers everything from staff retention tips to profiles on up-and-coming pizza makers.
• Recipes and Podcasts: We’ve dedicated sections on the homepage to our latest recipes and podcast episodes. You can quickly find inspiration for your menu or tune into an interview with an industry leader during your prep time.
• Trending: See what’s trending on the site. Get quick access to some of the hottest trending articles on the site at the top.

Navigating the New Site

To help you find what you’re looking for, we’ve introduced a clear and comprehensive navigation menu. Located at the top of the site, this menu organizes all our content into logical categories tailored to the needs of a pizzeria professional.

Explore Key Content Categories

Our main navigation bar is your roadmap to everything the site has to offer. Let’s break down the key sections:

• Topics: This is your hub for business-building knowledge. We’ve organized our articles into specific topics like Brand & Marketing, Dough, Menu Development, Operations, and People & Pizzerias. Whether you need advice on a marketing campaign or tips for perfecting your dough, this is the place to start.

• Recipes: Looking for your next hit menu item? The Recipes section is now easier to browse. You can filter by categories such as Pizzas, Sauces, Appetizers, and more. Each recipe is designed with professional kitchens in mind.

• Events: Stay informed about can’t-miss industry events, including the International Pizza Expo and Pizza Expo Columbus. Find schedules, exhibitor lists, and registration information all in one place.

• Magazine: Access current and past issues of Pizza Today magazine in a digital format. It’s perfect for catching up on articles you might have missed.

• Podcasts: Listen to episodes of The Hot Slice directly from our website. We feature conversations with top pizza makers, industry experts, and business coaches.

A Resource Built for You

The new PizzaToday.com is more than just a website; it’s a comprehensive resource built to support the pizzeria community. We are committed to providing you with the tools, knowledge, and inspiration you need to succeed.

Take some time to explore the new layout, dive into our archives, and see how our updated platform can help you stay ahead in the competitive pizza industry. We’re proud to continue our tradition of serving pizzeria professionals, and we believe our new website is a powerful tool to help you thrive.

The post Pizza Today has a Brand-New Website appeared first on Pizza Today.

The famed Tony’s Pizza Napoletana in San Francisco’s North Beach has reached new heights with record-breaking sales of over $1 million a month. The blockbuster sales and Tony’s unwavering reputation as one of the world’s best pizzerias have earned Tony’s Pizza Napoletana the coveted Pizzeria of the Year 2022 honor by Pizza Today.

Learn more about the pizzeria concept from owner and pizzeria industry icon Tony Gemignani as Pizza Today gives you an inside look into Tony’s Pizza Napoletana.

Watch now:

Read the full feature:

2022 Pizzeria of the Year: Tony’s Pizzeria Napoletana, San Francisco, CA

The post A Look Inside Pizza Today’s Pizzeria of the Year – Tony’s Pizza Napoletana (VIDEO) appeared first on Pizza Today.

In 2011, the inaugural Slice of Hope generated $105,000 for the Karen Mullen Breast Cancer Foundation. In 2012, we’re going to blow well past that figure. As of this writing, more than $90,000 has already come in — and we still have a long list of donors who have yet to send in their pledges!

So, from the bottom of my heart, please accept my most sincere thanks. For those of you who cared enough to get involved, I truly appreciate your efforts.

I’d particularly like to point out the efforts of three pizzerias — Aldo’s Ristorante in Naples, Florida; Tutta Bella Neapolitan Pizzeria in Seattle and LaMotta’s Italian Restaurant and Pizzeria in Fort Myers, Florida.

Tutta Bella’s four stores banded together and heavily promoted Slice of Hope for over a month. The astounding result? $25,000 raised for the Karen Mullen Breast Cancer Foundation!
In Fort Myers, LaMotta’s provided the Slice of Hope cycling crew with a much-needed reception during the tour. Owner Carmello LaMotta provided us with enough carbohydrates to fuel Tour de France riders … and enough tasty pink Muscato wine to help us sleep well! We had a great, relaxing time at LaMotta’s. The hospitality was unparalleled and appreciated more than he will ever know.

Finally, what can I say about Kelly and Aldo Musico, owners of Aldo’s Ristorante in Naples? They hosted the primary Slice of Hope fundraising party on Friday, October 12, and they really set the bar high for any future party hosts. Kelly took her task of planning this party uber-seriously. She began preparations six months ago and her hard work paid off in a major way. You had to see it to believe it, but it was nothing short of amazing. More than 1,000 people showed up to attend the party and support Slice of Hope by purchasing food, t-shirts and tickets to a spectrum of activities that ranged from face painting for the kids to massage therapy at a nearby salon for adults. When all was said and done, this one small pizza shop in Florida managed to raise a whopping $25,000 for the Karen Mullen Breast Cancer Foundation!

Kelly is amazing, and she did this for all the right reasons. It wasn’t a marketing gimmick to her. It was a genuine way to express compassion and contribute to the greater good of American society. But one thing that quickly became apparent to me during her Slice of Hope party is that her business will reap benefits from the event for years to come. That one night positioned Aldo’s as a caring, giving community leader. Time and again I spoke with people who had never previously dined at Aldo’s. They were so impressed with the event and the generosity that they proclaimed themselves loyal customers going forward. As a result of Kelly supporting her community through Slice of Hope, her community is in turn supporting her right back. This is how a good thing can become good business, and seeing it play out live was fascinating.

Here’s to Kelly and every other pizzeria in the U.S. who gets it.

Cheers,

Jeremy White, editor-in-chief
jwhite@www.pizzatoday.com

The post Commentary: Slice of Hope Thank You appeared first on Pizza Today.

Still, our editors and designers get restless. We’re constantly coming up with fresh ideas and designs that we’d like to use, but too often these sparks of creativity never catch fire because they simply do not mesh well with the overall content of the magazine. We can’t sacrifice consistency or we risk losing the reader — the reason we’re here in the first place. As a result, many of our best ideas get put in the “when we finally do another redesign” folder.

Well, we’ve pulled out that folder. Our creative gurus, Rick Daugherty and Josh Keown, have had enough. They were getting bored and needed a new challenge. I’m extremely proud of what they’ve come up with, and I’m confident you will be, too.

Pizza Today was already the most informative, helpful and beautiful magazine in foodservice. I have no reservations about making that statement. Nor am I hesitant to proclaim that the nation’s best foodservice book just got better. Flip through the pages of this issue and I’m sure you’ll agree.

But we didn’t just change the look. We’ve also added several new departments and features designed to make the editorial content of our magazine more fun and relevant than ever. From reviving a Letters to the Editor page (write me and tell me what you think of our new look!) that hasn’t seen the light of day for a decade, to a new monthly Social Media column, we’re all about having a continuous working relationship with our readers.

In fact, one of the things I most love about my job at Pizza Today is that it puts me in touch with America’s top pizzeria owners. Each year I meet and talk to hundreds of operators in person at International Pizza Expo, on the phone, through the Pizza Today Web site or via e- mail. I personally know so many of our readers, and the feedback I get from them helps make the magazine better each and every year. We’ve always been an accessible part of the industry, and I think this new design makes us more accessible than ever.

So get in touch with us and become part of the process. Either through a letter to the editor, an e-mail, a direct message on a social media site … take your pick. Let us know what you’re doing and how we can continue serving your needs as a pizzeria owner. We’ll take it from there.

All the Best,

Jeremy White, editor-in-chief
jwhite@www.pizzatoday.com

The post 2011 January: Commentary appeared first on Pizza Today.