The 2025 food truck season is nearing an end, and yet I feel like we never truly got started. It’s been a whirlwind of stress, anxiety, excitement, happiness and frustration. Through it all, there have been many lessons learned and adjustments made.

Every time we go out and set up, we experience something different and learn something new. It’s exciting, but it can also be exhausting. Below are some of the key points I’ve learned.

Mobile Pizzeria Challenges

As much as I love that we have a mobile restaurant – I feel that’s a huge selling point, especially once we open to catering weddings and other important events – I find myself often daydreaming about how much easier our life would be if we had a brick-and-mortar restaurant.

With a permanent location, every piece of equipment would have a dedicated spot, everything would be easier to clean and maintain, and we’d be ready for service at any time. The physical demand of unloading and loading equipment just to make some pizzas for a few hours wouldn’t be a thing.

We wouldn’t have to figure out when we can squeeze time into the shared space at our commissary based on the booking calendar. Nor would we have to wait for someone to finish in the dish pit before we could wash our dishes and go home.

Finally: Pulling a trailer is stressful. Backing it up into a tight spot is even worse.

I say all that not to discourage you from opening a mobile pizzeria. I would do it again, without hesitation. But looking back at all of the classes and seminars I attended, not once did someone talk about how physically demanding it is to set up and tear down.

Admittedly, if we had opted for a truck or enclosed trailer, the physical demand would be much lower, but not fully eliminated.

Little Will Go As Planned

Coming into this year, I had a grand vision that we’d open, and like clockwork we’d set up every two weeks (our target cadence) for the entire summer and into the fall, picking up a private or public event here and there. In my mind, it would be smooth sailing. Along with that, I pictured us offering complicated specials with advanced toppings and finishing steps.

Just as we were getting into a rhythm of placing food orders, making dough and setting up, I got injured and we were unable to open for roughly two months. Instead of opening over a dozen times this season, it’s looking like we’ll be lucky if we get eight services in.

I had so many plans that just aren’t going to come to fruition this season.

While I was recovering, I had a lot of time to reset my personal expectations for what this season is going to look like. However, I am frustrated by how far behind my personal goals and schedule we are.

Had we been able to get into a routine, our confidence level about all aspects of running our business would be far ahead of where we’re at now, and we’d be more efficient as well. In our short time of being open, we’ve sped up ticket times and increased the complexity level of our specials, but we’re nowhere near ready for online ordering or booking large catering events. And that’s exactly where I wanted us to be at the end of season one.

I can’t remember which class it was during Pizza Expo 2025, but I remember someone saying that if you’re treating a mobile pizzeria as a hobby, you’re doing it wrong.

I smirked and wrote it off at the time, but I get it now. Setting aside the financial implications of not being consistent, it’s incredibly difficult to refine your workflow and end product if you’re only doing this occasionally.

It takes practice to be great, and we need more practice.

Share Your Knowledge

The morning after our first service, I sat down with my wife and kids and talked it through. Where did we go wrong? What did we do right? Where could we improve?

As they talked about aspects they wanted to change, I started to feel really guilty. Guilty that I didn’t properly prepare them. I had spent the last two years soaking up knowledge from industry experts and YouTube influencers, and I had done my best to share it with them. I didn’t do enough. I let them down.

Since then, I’ve done my best to take their feedback, integrate it into our service and refine it as needed. I’ve also set out to make sure I talk through everything I’m envisioning. I’m not perfect, and we still have a long way to go, but every time we go out, things run more smoothly.

Take Notes

Every time I make dough, prepare a special, or we go out for service, I tell myself I need to sit down and journal or take notes about how it all went. What did I like? What didn’t I like? What do I want to change? I’ve yet to do it, and each time I run into a situation where I could easily have the answer if only I’d taken notes. I kick myself for it.

For example, we had a spinach pizza special ready to go right before I got hurt. We’d spent an afternoon and 12 pizzas going over the recipe, trying different cheeses and figuring out precisely how we wanted to finish it. We were ready to launch it that same week.

Then, the doctor hit me with bad news, and we didn’t do anything pizza-related for weeks. When it came time to actually serve our special, it took my wife and I a few days of discussing the finer details to fully remember exactly what we did. Heck, even as we set up for service, we were still questioning it.

So, I’m including taking notes as some sage advice for you, but also as a reminder for myself. Take notes! Future you will thank present you.

Thank You

There are countless other stories and lessons learned I could have shared here – or in any of the weekly installments we’ve published during this series. I’ve thoroughly enjoyed sharing my experience, and hopefully those insights have helped you – even if just a little bit.

Even more so, I’ve enjoyed talking to everyone who has reached out with kind words, cheered me on or asked for advice. I continue to be amazed at how welcoming this industry is when it comes to sharing knowledge and offering advice.

I want to say thank you to everyone I’ve interacted with along the way. You’ve made a newcomer feel right at home.

Cheers.

JASON CIPRIANI is the owner of Sips & Pies, a mobile wood-fired pizzeria serving Neapolitan-inspired pizza, in Colorado.

The post Launching a Mobile Pizzeria: Lessons Learned (Part 16) appeared first on Pizza Today.

There are endless surprises when opening your first brick-and-mortar pizzeria location. The second and third time, “You kind of know what to do,” says Nick Sanford, owner of Toss & Fire pizzeria in Syracuse, New York. In addition to a fleet of three food trucks, Sanford opened his third Toss & Fire location in January 2024.

Looking back on the experience, he points to a few things that made it go more smoothly. “Don’t jump until you’re ready to jump from one to two. One to two is the hardest for sure,” Sanford tells Pizza Today. “I went from one to two without all the systems I should have had in place, and I was playing catch up.”

To avoid this, he recommends operators have a system for everything – from schematics of what pizzas should look like when they go into the oven to where the mat in front of the dishwasher should be placed.

Colorado-based Simply Pizza owner and CEO Melinda Carbajal agrees, adding that handbooks should be ever-evolving. “I rewrite them all the time,” she says of the business that includes a food truck as well as two (soon to be three) standalone locations.

A lot of stress can be relieved by waiting until your business is financially ready to grow – even if that means eschewing loans in favor of building a nest egg, Sanford says. When equipment breaks or other problems occur during the build-out phase, you don’t want to be leveraged to the hilt.

Finally, don’t be afraid to start with a small menu and add more dishes gradually. You might find that keeping inventory tight improves profits and serving times. Keep reading to learn how four pizza operators grew into four very different locations – and what lessons they learned in the process.

Photo courtesy of Simply Pizza.

Company: Simply Pizza

Location: Denver Zoo — Denver, Colorado

Opened: May 2023

Simply Pizza is not monkeying around. After years of operating a food truck and catering business in the Denver metro area, the company is positioned to serve the Denver Zoo’s nearly 2 million annual visitors.

Simply Pizza’s owner and CEO, Melinda Carbajal, credits her partnership with SSA Group – the culinary architect for aquariums, museums, zoos and other U.S. attractions – for the opportunity.

“This relationship … led us to open doors at other facilities where they hold contracts – the Denver Zoo being one of those opportunities,” Carbajal tells Pizza Today.

Having started Simply Pizza out of a converted cargo truck, Carbajal says she felt confident they could operate out of a shipping container at the zoo. Still, she remembers using masking tape to create an outline of the space on the living room floor, imagining how staff would navigate cold and dry storage, a prep station, dough sheeter, wood-fired pizza oven and guest counter. Simply Pizza already operates from the outdoor patio at a neighborhood brewery, so the company has experience outfitting a shipping container to serve as a pizzeria.

“Tailoring our operation for each audience is something we exceed at in the zoo and at the brewery because of the truck,” Carbajal says. “The brewery is where we get to be creative and test out new items. … If we have an item that works, we come up with a scale-up plan and push it to the zoo.”

While Simply Pizza’s zoo location has a curtailed menu, the operation pivots during the holiday season to capitalize on Zoo Lights – a seasonal event where nighttime visitors see animal exhibits draped in Christmas lights. “In the month of December, we really become a giant, wood-fired cookie shop,” Carbajal says.

During the summer, the zoo kiosk offers strawberry-and-cream cups, which Carbajal says are simple to prepare and appeal to customers between mealtimes.

Other concerns specific to the zoo operation include lack of staff parking and at-will food deliveries in addition to zoo-specific training. (There is protocol for dealing with animals who have escaped their enclosures, for example.)

Since Simply Pizza’s contract is with SSA Group rather than the zoo, communication can be tricky, but Carbajal calls operating at the zoo “a dream.”

“This trifecta at the zoo is something I’m really proud of,” she says. “The little guy brings a different touch to the operation, and the big guy facilitates and nurtures that entity.”

Photo Courtesy of Mikey’s Late Night Slice.

Company: Mikey’s Late Night Slice

New Location: Ohio State University Main Campus — Columbus, Ohio

Opened: October 2024

During fourth-quarter 2024, Columbus, Ohio-based Mikey’s Late Night Slice opened a new storefront each month. One of those spots – located on The Ohio State University campus – was a ground-up build with prime access to the university’s 66,000 students.

“This just happened to be a new building right in the center of the Ohio State campus,” says Mikey Sorboro, who launched Mikey’s Late Night Slice from his apartment complex in 2009. “We were one of the last tenants in that development, so we essentially took the last good space.”

With nine locations currently operating and two underway, Sorboro and his team are well-versed in launching new pizzerias. Building at the university, however, came with new challenges. The university required specific materials, which used advanced technology and had commensurate price tags.

The number of people on campus during Christmas break, spring break and summer semester can be a blow to business at the university location, so management rotates workers to busier spots during slow times. Ahead of the fall 2025 semester, Sorboro expects the team to grow by 50 percent.

Unlike many pizzerias, where the kitchen closes at 9 p.m., all Late Night Slice locations are open until at least midnight, and the Ohio State campus location stays open until 3 a.m. to cater to student night owls.

Knowing that the dining area would be frequented by co-eds of questionable sobriety, Sorboro says, “We needed to make everything very durable.” Most of the high-tops are solid wood paired with steel barstools.

“The experience of going to one of our shops is very Instagramable. Everything is really meant to be eye candy in our restaurant,” Sorboro says, pointing to two long tables that have swings for seats.

The unprecedented growth of Mikey’s Late Night Slice in Q4 2024 was no accident. Now, the regional chain has plans to expand beyond the Columbus area – but not too far.

Customers who grew up going to Mikey’s Late Night Slice after a night out are now in the suburbs, Sorboro says, and some of their kids might even be patronizing the university location.

“Some of their parents grew up with us. Now, we meet them in college, and we’re going to follow them through our traditional locations in the business district and are now making a concentrated effort to look at the suburbs to follow our guest life cycle.”

Photo courtesy of Toss & Fire.

Company: Toss & Fire

New Location: Harvey’s Garden – Syracuse, New York

OpenEd: January 2024

The owners of Harvey’s Garden – an indoor beer garden in Syracuse, New York – tried running their own concessions for about a year before approaching Toss & Fire pizzeria about taking over the space. Thirty days later, Toss & Fire opened its third standalone location – one fixed in place but designed to resemble a food truck.

“I like second-generation spaces so that I’m not building out restaurants from absolutely nothing, because that gets insanely expensive,” owner Nick Sanford tells Pizza Today. “We took over their existing kitchen, expanded it forward and put the food truck façade up front.”

Toss & Fire helps the beer garden by having a constant food option, while the beer hall aids the pizzeria by selling beverages. “We’re basically two separate businesses operating in one area,” Sanford says.

He admits the Harvey’s Garden location was easier to bring to fruition than the first and second Toss & Fire sites. “I knew the city required a fan on top of the chimney, so I already knew what the part was, where to get it and who could install it,” he says.

Due to frigid winter weather, Syracuse has a limited food truck season, which frees up Toss & Fire’s mobile staff for the Harvey’s Garden site. “We take a lot of our strong people to get everybody up to speed,” Sanford says.

A year and a half into the new business, the pizzeria can operate with three to six employees, depending on foot traffic. Since opening the Harvey’s Garden location, Toss & Fire has expanded its hours to meet demand.

Customers also can rent out the space for parties and corporate events, for which Toss & Fire provides catering.

“We have a commissary that’s three minutes from the Harvey’s Garden location. It has a full kitchen and storage,” he says.

Due to the small space, Sanford keeps inventory tight at Harvey’s Garden, and he says the small menu has proved to be such a boon to profits that he’s trimmed the menus at Toss & Fire’s other properties as well.

Sanford recommends other pizzerias considering such a partnership get systems in place before attempting to open a new location.

“We’ve been in business for 10 years now, but this past year, we finally put in place schematics of exactly what a pizza should look like when it comes out of the oven – step-by-steps, because it is so easy for things to get lost in translation,” he says.

Photo courtesy of Slice House.

Company: Slice House

New Location: Franklin, Tennessee

Opened: April 2025

For the first several years, Tony Gemignani’s Slice House sought franchisees to establish new stores near California and Nevada, where the pizzaiolo operates Capo’s, Pizza Rock and Tony’s Pizza Napoletana. This spring, a new franchisee opened the first location east of Salt Lake City.

Together with a franchisee, Slice House opened its doors in downtown Franklin, Tennessee, in April 2025, marking the first of 11 locations that eventually will serve the state.

Slice House works with Prime Site, a real estate platform that provides data-based suggestions about where businesses are most likely to find success based on demographic, geographic and psychographic data.

The pizza franchise selects new locations based on a mix of Prime Site’s quantitative data and franchisees’ qualitative insights about proposed areas.

The first Tennessee location is in downtown Franklin’s historic district, which means Slice House was restricted in modifications to the building exterior, including signage. “Other than that, the interior is all built to our stack,” Slice House Managing Member Trevor Hewitt tells Pizza Today. “In most cases, everything is standardized, but we allow for a little bit of regional variety, and we also try to be reasonable when it comes to cost-benefit analysis.”

When the first Slice House location opened in 2016, the 900-square-foot location was intended to be a one-off store. But over time, management concluded 1,800-2,500-square-foot locations perform best. “A larger front-of-house for seating – instead of it being just a counter – increases customer satisfaction, increases revenue,” Hewitt says.

First-time franchisees are required to have 250 hours of training – or 50 hours per week for five weeks. The required training drops by one week with each subsequent location until franchisees hit one week per store. By that point, Hewitt says, the franchisee is well-equipped to train new staff themselves.

“We spent a good part of 2023, 2024 and even now – into 2025 – building out our team to support multiple location openings at once, to be able to send our training team and our operations team to further locations outside the West,” Hewitt says.

When finalizing property, Slice House insists leases are at least as long as the franchise agreement. Ten-year leases with an option to renew for five years are preferred.

KATE LAVIN is Senior Editor at Pizza Today.

The post Growing Into a New Location appeared first on Pizza Today.

Sometimes, trying to figure out where to start is the hardest part. I love this analogy that I have always used. Day One of deciding you are going to start to become an active marketer is like you’re a warship like back in the days of the pirates getting ready to set sail and leave the dock. Day after day, it is a voyage to parts unknown. As long as each day you are actively doing something with your marketing, you will look back in a year’s time and not only see a difference, but your war chest will be filled, and your ship will be ready to go to battle year after year.

Where do the ideas come, from, you may ask? We had a managers’ meeting where I had a giant easel and wrote down every idea that the 40 managers came up with.

Marketing Ideas

Events

• • All-you-can-eat wing night
  • Anniversary parties
  • Beer/pizza tastings
  • Bike night
  • Book It
  • Beer events
  • Cocktail contests
  • College nights
  • College specials
  • Holding car washes for charities in our parking lots
  • Host live podcasts
  • Guest bartenders
  • Holiday parties
  • Kids cooking classes
  • Kids eat free day
  • Late-night happy hour
  • National holidays (including brand-new ones)
  • Open mic nights
  • Pizza-eating contest
  • Secret menu
  • Ticketed events
  • Trivia night
  • VIP events

Specials

• • Adding a “challenge” menu item
  • Bar exclusive specials (dine-in only)
  • Beat-the-clock specials
  • Buy-one-get-one frees on slow weekdays
  • Catering promotions
  • Coupons
  • First-responder special
  • First-of-the-month special
  • Hospital staff discount
  • Hotel front desk incentives
  • New dessert promotion
  • Sell slices for lunch
  • Sports uniform discount
  • Senior citizen discount
  • PTA partnership
  • Report card rewards for straight As

“A good plan, violently executed now, is better than a perfect plan next week.”

– Gen. George S. Patton

Advertising

• • Business-building flyers
  • Handing out menus at local conventions
  • Customer surveys
  • Door hangings
  • Sell merch
  • Trick-or-treat coupons
  • Ten receipts, free pizzas

Other

• Business card fishbowl
• Business of the week
• Cooking classes
• Customer sweepstakes
• Early-bird specials
• Hot-and-ready pizzas
• Selling pizzas at sporting events
• Staff contests for upselling

Marketing That Resonates

As you can see, there are a ton of random ideas, but I am sure there are a few that resonate with you. Many resonated with us, and we implemented many of the ideas. We have done specifically really well with offering discounts on specific days, along with taking advantage of having so many holidays, such as “National Calzone Day.” In the next installment, I will break down exactly how to implement ideas into your pizzeria and marketing plan.

Nick Bogacz is the founder and president of Caliente Pizza & Draft House in Pittsburgh. Instagram: @caliente_pizza

The post Pizza Marketing Ideas that Resonate | Building Blocks appeared first on Pizza Today.

WHITEWATER, Wis. (Aug. 27, 2025) – Toppers Pizza is debuting its catering menu nationwide, making it easier for fans to enjoy their favorite fresh, customizable pizzas, famous Topperstix and crave-worthy sides at gatherings of any size. 

Whether it’s a business meeting, a family reunion or a late-night birthday bash, Toppers Catering delivers bold flavor and variety to any event, and is available with just 90 minutes’ notice.

The catering lineup was developed by Chef Brian Brindza, Director of Culinary and Menu Innovation, who continues to evolve Toppers beyond the standard slice, including expanding the brand’s vegetarian and vegan offerings. From large bundle packages to shareable platters of cheesy Topperstix and crispy wings, Toppers’ new catering service delivers big flavor with speed and reliability. 

What’s on the catering menu:

• Bundles — The easiest way to feed a group with a balanced mix of pizzas and sides, customizable to fit your flavor needs
  • Small Party Bundle: Feeds 10 to 12 adults with 4 large pizzas, Triple ’Stix, a large salad and a large side
  • Medium Party Bundle: Feeds 16 to 18 adults with 4 large pizzas, 2 Triple ’Stix, 2 large sides and a large salad
  • Large Party Bundle: Feeds 22 to 24 adults with 5 large pizzas, 2 Triple ’Stix, 3 large sides and 2 large salads
• Pizza Party Bundle — Perfect for groups that just want the good stuff.
  • Little Party: Feeds 14–16 adults. Perfect for the pizza purist who wants a solid base to build on. Includes 5 large pizzas.
  • Big Party: Your go-to move for bigger events. Comes with 10 large pizzas, providing the essentials to satisfy a large crowd.
  • Mega Party: Same as a Big Party, but made for the boldest hosts. 15 large pizzas – just add sides, ‘Stix or salads to level it up.
• Lunch — Individual meals made easy for offices and other self-service events
  • Pick 2 & Beverage: A small pizza, your choice of a side or salad, and a drink
  • Lil’ Lunch: A small pizza and a drink
• A La Carte — Build your own spread with pizzas, wings, Topperstix, salads, desserts and more
  • Sides: Add Salad, Topperstix, wings or mac
  • Beverages: Individual bottles or bundles
  • Desserts: Cinnamonstix, Killer Brownies or frozen custard
  • Dippin Sauce: Bold dips to go with every bite

Chef Brindza, a passionate product innovator, has spent his career focusing on culinary product development, creative food innovation and food marketing across the hospitality and consumer packaged goods industries. With his experience in culinary creativity, he has long recognized the value of introducing catering as an extension of  Toppers’ dining experience. 

“We’re always looking for ways to bring our bold flavors to more people, and catering opens the door for us to be part of even more celebrations and gatherings,” said Chef Brindza “We’ve made the menu simple to order, easy to customize and perfect for sharing—whether you’re feeding a small team or a large crowd.”

Headquartered in Wisconsin, Toppers Pizza offers more than a million combinations of high-quality toppings. Guests can order through toppers.com, the Toppers Pizza app or by calling a participating location. The brand’s commitment to fresh, handmade products means catering guests can expect the same quality and variety they’ve come to love in-store or via delivery. Fans also flock to the brand’s signature Topperstix, zesty wing flavors and indulgent desserts.

For more information on Toppers catering or to place an order, visit toppers.com/catering.

ABOUT TOPPERS PIZZA

Founded in 1991 as an alternative to big-box pizza, Toppers is built on a bold attitude with the product to back it up. Headquartered in Whitewater, Wisconsin, 70+ Toppers locations are on a mission to redefine what customers should expect from QSR pizza. The menu features unique flavors, bold recipes, crave-worthy Topperstix, signature wings, specialty desserts and a growing selection of offerings for a diverse lifestyle. By consistently giving customers what they want, Toppers has forged an untapped space in the pizza industry and is thriving in a digital-first, post-pandemic world. World-class technology ranking among the top QSR pizza concepts, consistent menu innovation, a powerfully focused digital media strategy and Gen Z-centric social media channels drive 75%+ of sales online for the brand. With franchisees achieving a $1,000,000+ average unit volume across the entire system, Toppers Pizza is primed for major growth and is looking for like-minded franchisees to join its system. For more inform

The post Toppers Rolls Out First-Ever Catering Menu Nationwide appeared first on Pizza Today.

After years of difficulty retaining employees, U.S. restaurants are starting to see positive changes, according to a study released Tuesday by restaurant software firm Restaurant365. The California-based company gathered input from 5,000 U.S. restaurants to learn how they are coping with competing goals of growth and navigating inflation.

Since the start of the year, 9 percent more restaurants are reporting staff turnover of 10 percent or lower, according to the R365 survey, and nearly 79 percent of restaurants cite turnover rates below 25 percent. Joe Hannon, general manager of inventory and sales at R365, credits increased use of performance-based incentives and training programs as part of that positive change. “Building more clear career paths” encourages top employees to stick around, he tells Pizza Today. Meanwhile, more companies are offering customizable courses that permit staff members to build the skills they find most interesting.

Hannon reports many restaurant operators are re-evaluating their management structures this year while adding lower-paid positions such as tablet runners to offset labor expenses. To further target labor costs, operators increasingly are using scheduling tools that align with sales data to improve efficiency while ensuring coverage during peak times.

Food and Labor Costs

Not surprisingly, food and labor costs are the top concerns for restaurant operators in mid-2025.

Increased Labor Costs: According to R365’s midyear report, 89 percent of survey respondents are experiencing increased labor costs in 2025 – an 11 percent increase from earlier in the year – with the greatest share (61.72 percent) reporting increases of 1-5 percent.

Increased Food Costs: Meanwhile, 91 percent of those surveyed report increased food costs, with 50.47 percent citing increases of 1-5 percent.

“Throughout the years, food costs and staff retention have continued to be among the largest challenges facing restaurants – with retention oftentimes taking the top slot,” Hannon says. “Sales volume has been a recurring concern as well.”

While the challenges facing restaurants are relatively consistent, operators are embracing a variety of tactics to help deal with ongoing inflation and associated challenges. For example, R365 reports restaurants are taking the following actions to get a handle of budgets:

55.75%: Menu price increases

19.82%: Supplier and vendor changes

19.97%: More frequent inventory and waste tracking

6.45%: Smaller/limited menu

While increasing the price of menu items is the most-cited way restaurateurs are dealing with inflation, Hannon says the number of operators looking to make up budget shortfalls through price increases is down significantly from just a few years ago. “This number has been consistently decreasing from previous years. … In 2022, 93 percent of respondents raised prices,” he tells Pizza Today.

Restaurant Expansion Slows

As restaurant operators implement solutions to bring their sales and expenses into better alignment, Hannon says R365 has seen a shift in expansion plans. For example, 46 percent of those surveyed report they are delaying new locations – a 12 percent increase from earlier this year. Those groups that do plan to expand are doing so in more measured ways, with 19 percent looking to open a single location, 20 percent planning to open two to five sites and just 3 percent eyeing six or more additional restaurants.

“Rising food and labor cost, inflation and tariffs are making operators more cautious about expansion,” Hannon says.

Indeed, 64 percent of operators expect tariffs will cause food costs to rise, and even more (78 percent) expect tariffs to impact their business in some way in 2025, according to the R365 survey. Earlier this year, the National Restaurant Association projected tariffs could cost the average operator 30 percent in profits.

While some operators are hitting pause on expansion efforts, “others are seizing the moment to grow strategically,” Hannon says. “Operators are being more selective, focusing on markets and models that align with long-term success.”

New Profit Centers

With expansion plans on hold – and to cope with increased costs – many operators are looking to new opportunities to generate revenue. Nearly one-third of those surveyed by R365 (31.14 percent) are concentrating on catering, and 22.37 percent are looking to grow profits through special events and promotions.

To keep the balance sheet moving in a positive direction, restaurant operators say they are investing in the following priorities:

40.00%: Marketing tech, promotions and loyalty programs

21.30%: Tech spend (POS, BoH, analytics)

16.96%: Salary increases and recruitment

6.69%: Automation (kiosks and robotics)

Despite ongoing challenges, restaurant sales are expected to surpass $1.5 trillion in 2025, with total industry workforce growing to 15.9 million employees, according to statistics from the National Restaurant Association. The full

The post Restaurant Employee Retention Improving appeared first on Pizza Today.

Last week, I discussed selecting the right style of pizza for your business and why I chose Neapolitan-style. With that decision out of the way, what I expected to be an easy choice turned out to be one of the most difficult of this entire process: deciding which oven to use.

Multiple factors that complicated the oven selection, but ultimately my own indecisiveness was the biggest issue my wife and I had to overcome.

Too Much Power

As you may recall from a previous column, my “aha! moment” to open a mobile pizzeria came after I reviewed a portable electric pizza oven. I wanted to use that same portable electric oven due to its simplicity and ability to provide a consistent temperature. Being versatile enough for Detroit or Neapolitan styles also was incredibly appealing.

I figured we could use two of them – maybe three – to handle multiple orders, and we’d have no problem keeping up with demand. At $1,000 per oven, I didn’t mind investing in a few of them, because the overall cost wasn’t that much, all things considered.

Then, I started looking into the power requirements of multiple portable electric ovens, and I knew I was chasing a dream that just wasn’t feasible in a mobile setting. Each portable oven runs at up to 1,600 Watts. Multiply that times three ovens (maybe more?),  and the power requirements start to get restrictive. Granted, there are plenty of gas-powered generators that could do the job, but they’re pricey, loud and smelly.

Not to mention, since the beginning, I’ve been dead set on not dealing with a traditional gas-powered generator. I wanted a power station or a series of battery packs to power our setup. And when you start pricing a battery solution to run three ovens for several hours, it adds up fast. Sticker shock is real.

Portable Gas Pizza Ovens, Then?

Once I ruled out electric ovens, I quickly focused on portable, gas-powered ovens. A propane oven with a temperature knob allowed me to fine-tune the temperature with minimal effort, leading to a more consistent end product for the customer. The overall investment in several portable gas ovens would be about $2,000 for three 16-inch ovens, making them even more attractive.

I scoured the internet for examples of mobile pizzerias using portable ovens – usually several at once – and reached out to as many of them as I could. I’d always ask the same questions about meeting demand with the small ovens. Some replied, stating it could be an issue on really busy days, but overall they said it had been a non-issue as they learned the nuances of load balancing.

I’ll dive into more detail about my experience with health and fire department regulations and guidance about these ovens in a future column, but one roadblock we ran into when trying to use these non-commercial-certified ovens in a commercial setting was that neither agency could agree on what was allowed. The health department would tell us to do one thing, and the fire department would come back and say, “No, you can’t do that, but do this instead. …” I’ll bet you can guess what the health department would say in return. Rinse and repeat.

We could have jumped through multiple hoops to make both departments happy and use portable gas ovens – and for a long time, I was dead-set on doing just that. I couldn’t make myself commit to it, however. Yes, we could make work, but it always felt like we were settling.

Wood-fired Pizza Ovens

From Day One of planning a pizzeria, using a wood-fired oven was a nonstarter for me. I didn’t want to have to source wood – let alone split it before every service. I didn’t want to have to manage a fire while also managing pizzas in the oven.

As I researched various setups and ovens, I fell victim to confirmation bias at every turn, only picking out the downsides to using a wood-fired oven.

In July 2024, I attended Wood Fired University, and it turned my entire journey upside down – for the better.

When I arrived at Wood Fired University in Denver, I made it clear to the staff that I wasn’t there to learn about their trailers or ovens, I just wanted to learn more about running a mobile pizzeria. I had my mind made up about using a propane oven, and that was that.

I remember rolling my eyes on the first day as Chef Tommy Garnick walked us through the history of wood fire ovens, touting the romantic benefits as a selling point. But as the class progressed and I was able to go hands-on with the ovens, learning more about the nuances (both good and bad), I started to feel skeptical romanticism.

On the last day of school, we paired off into teams, each one of us running a catering event, serving dozens of pizzas. By the end of it all, I was sold.

Managing a fire wasn’t as much work as I had built it up to be in my mind. There was plenty of space to bake multiple pizzas at the same time, and the learning curve wasn’t that steep – as evidenced by a bunch of rookies at the school serving dozens of pizzas after just a four-day crash course.

Next, it was time to start looking for a truck or trailer that could accommodate a wood-fired oven.

JASON CIPRIANI is the owner of Sips & Pies, a mobile wood-fired pizzeria serving Neapolitan-inspired pizza, in Colorado.

The post Launching a Mobile Pizzeria: Choosing a Pizza Oven (Part 4) appeared first on Pizza Today.

If your pizza business exclusively offers in-house dining or deliveries, you could be missing out on a golden opportunity to grow your business. Catering not only diversifies revenue but also amplifies your company’s reputation by serving pizzas in settings beyond your restaurant walls.

Catering has several business advantages over in-person dining. For example, catering brings in income with clear budgets. You know exactly how many customers you are feeding and can set prices accordingly. Consequently, catering often comes with higher profits compared to regular orders. Plus, pre-planned portions mean less food waste.

Steps to Build Your Catering Business

Assess Your Infrastructure

Before jumping into catering, take a good look at your current setup. Do you have what it takes to handle events? Here’s a checklist to get you started:

• Staffing: Train a team that can manage offsite events with the same level of quality you offer in-house.

• Equipment: You don’t need a full fleet of food trucks to start. Portable pizza ovens are perfect for events with smaller setups.

• Logistics: Plan for transportation, setup and teardown. Create standard operating procedures (SOP) for seamless execution.

If you’re just starting out, don’t fret! You can always scale gradually. Take a portion of catering earnings and invest in better equipment over time.

Pro Tip: Test the waters with smaller events first, such as school pizzas or office lunches. Relatively “low-pressure” gigs allow you to refine your systems without the stress of a high-stakes event like a wedding.

Define Your Offerings

Catering doesn’t have to mean just delivering pizzas in boxes. Think outside the (pizza) box! Here are some catering styles you can offer:

1. Drop-Off Service: Deliver pizzas, sides and beverages. Simple and easy.
2. Full-Service Events: Set up pizza stations with live cooking for a “wow factor.”
3. Specialized Catering (e.g., craft services): Provide custom food and snacks for corporate or movie shoots.
4. Action Stations: Set up live stations with chefs tossing dough or assembling pizzas on-site to engage guests.

Fun Fact: Grazing tables laden with pizzas and sides are a hit at social events. They scream “abundance” and are super Instagram-worthy.

Know Your Audience

Not all events are created equal, so tailor your approach based on the type of client. Here’s a quick breakdown:

• Weddings: High pressure but high reward. Offer packages that include appetizers, pizzas and dessert options to maximize revenue. Be impeccable with presentation and professionalism.

• Corporate Events: These often are repeat clients (hello, recurring revenue!) and usually low maintenance. Plan for lunch events, promotions or holiday parties.

• Social Celebrations (e.g., birthdays, bar mitzvahs): Creativity wins here! Offer customizable pizza toppings and themes to make the party unique.

• Concessions (yes, catering for schools and sports events): These gigs can be lucrative if there’s guaranteed funding. Offer simple menus with per-head pricing.

Pro Tip: Ask yourself who the “decision maker” is for the event. Understanding if you’re working with a carefree host, a controlling event coordinator or a clueless first-timer will help you effectively manage expectations.

Set Minimums and Pricing

You’re not just selling pizzas; you’re selling an experience. Be upfront about your pricing structure to filter serious clients:

• Charge a booking fee to secure the date.

• Set a minimum spend based on location and type of event (e.g., “Our minimum for local weddings is $5,000”).

• Be clear about travel fees for events outside your immediate area.

• Always factor gratuity into your quotes to keep things transparent and ensure your staff is rewarded fairly.

Pro Tip: Offer upsells like salads, side dishes or drinks to meet higher budgets without overloading on pizzas.

Market Like a Pro

Catering offers huge potential for cross-promotion, so make sure people know you’re in the game. Here are some low-cost ways to market:

• Food Packaging: Add cards or stickers promoting your catering services to delivery boxes.

• Events: Offer free pizza samples at local festivals or car dealerships to create brand awareness.

• Client Loyalty: Stay in touch with past customers via email or text. For example, “Hi [Name], hope you enjoyed your event last month! We’d love to cater your next celebration.”

• Social Media: Post pictures from events, tagging attendees and hosts to grow visibility.

Pro Tip: Use your food truck (if you have one) as a moving billboard. Park it at strategic, high-traffic locations.

Deliver an Unforgettable Experience

The catering business is about more than just good food; it’s about outstanding service and seamless operations. Set timers, ensure your team is dressed professionally and triple-check logistics.

If you’re catering for a high-stakes event, it’s worth having the owner or a senior team member on-site to handle operations. Your client’s big day (especially for weddings) reflects directly on your brand.

At Simply Pizza, we (the owners) attend every single wedding we cater. This personal touch not only has helped us maintain a stellar reputation but also allows us to command premium pricing.

Keep Experimenting and Expanding

Don’t box yourself in (unless it’s a pizza box). Experiment with innovative ideas, such as:

• Setting up action stations at food festivals.

• Catering corporate promotions (imagine serving mini pizzas at a whiskey launch).

• Creating themed menus for seasonal celebrations such as Oktoberfest or Christmas markets.

The more creative you get, the more opportunities you’ll uncover.

Start Rolling Out the Dough

Catering is more than an add-on, it’s a strategy that can transform your pizzeria into a powerhouse. By expanding into catering, you’re not just increasing your revenue but also embedding your brand further into your community.

Are you ready to take the next step? Start small, think big, and cater like a pro. Who knows? You might just serve the best pizza someone’s had on the biggest day of their life.

MELINDA CARBAJAL is the CEO and managing member of Simply Pizza in Colorado.

The post Grow Your Pizza Business Through Catering appeared first on Pizza Today.

COSTA MESA, Calif. (June 10, 2025) – California Pizza Kitchen(CPK), the iconic restaurant brand that revolutionized casual dining with its elevated twist on familiar foods, is making salads craveable again with a new menu that tosses out the rules.

Available starting today and perfectly timed for summer, CPK’s new menu introduces three bold, permanent dishes that challenge the salad status quo, along with a limited-time seasonal salad inspired by the flavors of an Italian summer. Each salad is hand-crafted with premium proteins and toppings, fresh produce and vibrant flavors that reflect CPK’s signature approach to culinary innovation.

“Building on the momentum of our recent 40th Anniversary brand refresh, we’re leaning even further into the differentiated menu innovation that has made CPK a guest favorite for decades,” said Dawn Keller, Chief Marketing Officer at CPK. “We are boldly adding four new entrée salads to our menu, each one more inventive and craveable than the next.”

New Permanent Menu: Big Flavor on a Bed of Greens 

• The Charcuterie Salad: Your favorite snacking board, reimagined on a bed of mixed greens and fresh basil, tossed in our housemade mustard herb vinaigrette and topped with generous cuts of applewood smoked ham, salami and Brie cheese, along with cubed Parmesan, green apples and candied walnuts. Served with housemade toasted sesame crackers for creating the perfect bite.
• Crispy Chinese Dumpling Salad: This colorful appetizer-inspired salad starts with golden and crispy Chicken dumplings, which bring a warm, savory bite to the cool bed of shaved Napa and red cabbage, cucumber strips, carrots, scallions and fresh cilantro. Tossed in our housemade honey-miso dressing with toasted sesame seeds and topped with a drizzle of Mr. Bing Chili Crisp for an extra kick.
• Steakhouse Salad: This satisfying salad doesn’t disappoint. Tender pieces of grilled filet mignon, crispy smashed potatoes, slow-roasted cherry tomatoes, red onions and creamy Gorgonzola cheese over baby arugula and chopped lettuce, tossed in our housemade Dijon balsamic vinaigrette.

Limited-Time Only: A Summer Stunner

• Burrata Panzanella Salad: A fresh and vibrant dish featuring rich and creamy burrata cheese on top of colorful summer heirloom tomatoes, toasted garlic ciabatta croutons, crisp cucumbers, garbanzo beans, thinly sliced red onions, basil, and wild Greek oregano, on a salad of baby arugula and fresh basil. Tossed in a lemon-herb Vinaigrette.

“Our new entrée salads are a delicious twist on the ordinary,” said Chef Paul Pszybylski, VP of Culinary Innovation at CPK. “Salads have always been a hugely popular category at CPK, so we’re proud to expand and diversify our menu to help guests find their newest favorite dish.  You won’t find salads like these anywhere else.”

CPK’s new permanent and limited time salads join its current lineup of the BBQ Chicken Chopped Salad, Thai Crunch Salad, California Cobb Salad, Italian Chopped Salad and Caesar Salad. All salads are available in full or half portions for dine-in, take out, or delivery and can also be ordered in catering sizes for group events.  Available at all participating locations nationwide.

For more information, visit www.cpk.com and follow @cpk on Instagram, @calpizzakitchen on TikTok or @calpizzakitchen on X.

About California Pizza Kitchen

Founded in 1985, California Pizza Kitchen (CPK) revolutionized casual dining with its first restaurant in Beverly Hills, introducing the world to gourmet, California-inspired pizza. Now celebrating its 40th anniversary, CPK is a beloved global brand, serving creative California cuisine across 26 states and in nine countries and U.S. territories. CPK continues to redefine casual dining, fueled by a passion for fresh, seasonal ingredients and bold global flavors. From iconic hearth-baked pizzas like The Original BBQ Chicken and California Club, to inventive salads like Thai Crunch, unique pastas like Chicken Tequila Fettuccine, and industry firsts like Cauliflower Crust and Take & Bake Pizzas, CPK combines familiar foods with a fresh, imaginative California twist that guests continue to crave.

The post California Pizza Kitchen Reimagines Entrée Salads with a Bold New Lineup appeared first on Pizza Today.

On April 17, a lifelong dream of mine came true: I sold my first pizza. Actually, we sold 76 of them. It still doesn’t feel real. For the past two years, I’ve spent countless hours discussing, researching, dreaming, doubting, romanticizing and obsessing over what would ultimately become Sips & Pies – a mobile wood-fired pizzeria in Pueblo, Colorado, serving Neapolitan-inspired pizza – owned by my wife and myself.

The dream of owning a pizzeria started when I was in elementary school, after I spent a spring break working alongside my dad while he managed a local Pizza Hut. Not only did I love being able to eat all the pizza I wanted, but I vividly remember being fascinated by the process of making dough and how it ultimately transformed into pizza after a quick ride through the oven.

Jason Cipriani (Courtesy photo)

Then, of course, life happened. I grew up, got married, had kids and made a career for myself as a freelance technology journalist by testing, reviewing and reporting about tech products for a wide range of publications. Owning a pizzeria became nothing more than a fantasy. I didn’t want to be married to a brick-and-mortar location, and I had a job I truly loved.

All that changed when I had a Eureka! moment while eating leftover pizza I’d made in a tabletop pizza oven I was reviewing for Men’s Journal. The idea? Get a few portable pizza ovens, put them on a table underneath a tent and hold pop-up events. Easy peasy.

The Reality of Opening a Mobile Pizzeria

It wasn’t that easy, of course. The mere electrical requirements of running multiple pizza ovens was enough to send me back to the drawing board. Not to mention, during what turned out to be a very expensive phone call to the local health department, I learned that the table-and-tent idea wasn’t allowed in my county.

When I was younger, I worked in and around restaurants and catering. I even opened a drive-thru coffee shop when I was 20 years old, but my experience actually running a restaurant was very limited.

The journey to opening day has been long. To date, I’ve:

• Left my career in tech journalism partly to pursue my aspirations of opening a pizza business.
• Invested tens of thousands of dollars.
• Attended the International Pizza Expo (twice).
• Taken Siler Chapman’s class on opening a mobile pizzeria.
• Watched countless hours of YouTube videos.
• Bought a number of pizza-related books.
• Attended Wood Fired University.

I did all this in an effort to learn as much as I possibly could about a selling pizza anywhere I could park a truck or trailer. I can’t tell you how many times I considered giving up.

Mobile Pizzeria Decisions

Throughout the process, I’ve often joked with my wife that every time we make one decision, there are a million more waiting for us. It’s a joke that’s proved true time and time again, and it can be very overwhelming – to the point it’s paralyzing. Among those questions:

• Do I need to buy a truck and/or a trailer?
• What style of pizza should I serve?
• What about serving slices?
• What oven should I get?
• Where should I set up?
• Will I need a commissary?

In the coming weeks, I’m going to share my experience, detailing how we answered those questions, plus so many more. I’ll walk you through each major decision and milestone, along with our reasoning, mistakes and lessons learned.

Hopefully, by sharing my firsthand experience of turning a dream into a reality, I’ll help you avoid some of the same frustrations. I still can’t believe I own a pizzeria. Somebody pinch me!

JASON CIPRIANI is co-owner of Sips & Pies, a mobile wood-fired pizzeria serving Neapolitan-inspired pizza, in Colorado.

The post Launching a Mobile Pizzeria: Getting Started (Part 1) appeared first on Pizza Today.

Mountain Mike’s Pizza to Debut in Virginia with Three-Unit Development Deal

 IRVINE, Calif. (May 20, 2025) – Mountain Mike’s Pizza, a leading family-style pizza chain for over 45 years – known for its legendary crispy, curly pepperonis, massive 20-inch Mountain-sized pizzas and dough made fresh daily – is proud to announce development in Virginia. The three-unit agreement continues the brand’s rapid growth across the country, expands its coast-to-coast footprint and reinforces its segment position as a national pizza player. The deal to bring Pizza the Way it Oughta Be! to Fairfax and Loudoun counties was inked with multi-brand operator and local franchisee Niraj Hemrajani, who also owns several other prominent franchise restaurants. Known for its many tightknit communities –  each with a strong sense of family values – Northern Virgina is an ideal market for Mountain Mike’s Pizza.

“After years of brand growth throughout the West, Virginia is another exciting leap forward for Mountain Mike’s Pizza, as we expand along the East Coast and introduce our legendary crispy, curly pepperonis and community commitment to our 12th state nationally,” said Jim Metevier, CEO of Mountain Mike’s Pizza. “Following recently announced development activities in Florida, we are proud to partner with a local franchisee to bring Mountain Mike’s Pizza to our next East Coast state, and we’re confident Virginia will welcome and enjoy our signature restaurant experience for decades to come.”

Throughout Virginia and across the country, the pizza segment is booming, as is the demand for Mountain Mike’s mouthwatering pizzas and family-friendly atmosphere. As the brand continues to experience significant sales growth and franchise momentum, it is expanding rapidly throughout other parts of the U.S., including ongoing development in Arizona, California, Colorado, Florida, Oregon, Nevada, Idaho, Texas, Utah, Washington and Wisconsin.

“As Mountain Mike’s Pizza continues to accelerate brand momentum and increase the number of restaurants in our system, exceptional unit economics and a segment-leading menu are attracting even more experienced franchisees who are catapulting us to greater heights,” said Chris Britt and Ed St. Geme, principal owners of Mountain Mike’s Pizza. “With every state we enter, we are reinforcing our industry standing as a national pizza brand, but we’re also firmly committed to our authentic, family-friendly brand DNA, which is why we’re being embraced so warmly by local operators and their communities in new markets across the country.”

Mountain Mike’s makes delicious pizzas the way guests remember – handmade and with the freshest and finest ingredients. From its legendary crispy, curly pepperoni, 100% whole-milk mozzarella cheese and a variety of fan-favorite specialty pizzas, Mountain Mike’s has something to satisfy every taste. Whether it’s dine-in, catering, carryout or its own in-house delivery, guests can always rely on Mountain Mike’s to deliver quality, freshness, flavor and value. In addition to an impressive lineup of amazing specialty pizzas, the Mountain Mike’s menu features an all-you-can-eat pizza and salad bar lunch buffet, bone-in and boneless chicken wings, Mountain Fries, signature Garlic Not-Knots™, a variety of desserts and a selection of beer and wine.

Mountain Mike’s Pizza has earned impressive recognition and high rankings across a variety of industry-leading reports, including Franchise Times, Nation’s Restaurant News, Entrepreneur, Fast Casual, QSR Magazine and Restaurant Business, among many others. The brand was most recently honored as Brand of the Year in Pizza Marketplace’s Top 100 Movers & Shakers. Mountain Mike’s also earned a top-100 ranking on Entrepreneur’s highly coveted 2024 Franchise 500 List, was presented the 2024 TopScore Award for earning a FUND Score of 915, which was the highest score in the Food Category among all evaluated franchise systems.

With development agreements in motion in 15 states and counting – including recent deals in Arkansas, Florida, Oklahoma, Tennessee and more on the horizon – it’s a uniquely attractive time to join the Mountain Mike’s Pizza franchise family in Virginia or any other region where the legacy brand operates. Qualified franchisees can count on an array of advantages in pursuing a successful, resilient and sought-after pizza concept like Mountain Mike’s Pizza.

To build upon the brand’s success while satisfying consumer demand for higher-quality pizza and family-friendly dining options, Mountain Mike’s is extending opportunities to new franchise partners looking to diversify their franchise brand portfolio with a popular family pizza concept. With many more Mountain Mike’s Pizza restaurants expected to open in 2025, the more than 300-unit franchised pizza brand is primed to continue expansion in highly attractive markets coast to coast. To learn more about new franchise opportunities in your market of interest, visit  mountainmikesfranchise.com.

About Mountain Mike’s Pizza

Since 1978, Mountain Mike’s Pizza, a leading family-style pizza chain known for its legendary crispy, curly pepperonis, Mountain-sized pizzas, and dough made fresh daily has been a popular choice for families, serving “Pizza the Way it Oughta Be!®” In addition to offering carryout, its own in-house delivery, and four third-party delivery options, Mountain Mike’s provides a family-friendly dine-in environment making it easy for guests to enjoy the brand’s signature experience wherever they are. Most of its 300+ locations feature a kids’ activity area with arcade games, dedicated party rooms and big screen TVs throughout, making Mountain Mike’s an ideal place for sports teams, family gatherings, group fundraising events and private parties alike. With a menu of signature pizzas, chicken wings, garlic knots, fresh salads, sharable desserts, and a selection of beer and wine, there’s something for everyone at Mountain Mike’s. Guests may also take advantage of streamlined ordering via the Mountain Rewards app to earn exclusive offers and personalized rewards towards free food. This year, Mountain Mike’s was named one of America’s Favorite Restaurant Chains by Newsweek, as well as one of the Top Beloved Brands by Nation’s Restaurant News. The brand also received FRANdata’s prestigious 2024 TopScore FUND Award. For a complete list of locations and the full menu, visit  mountainmikespizza.com or follow Mountain Mike’s on Facebook, Twitter and Instagram.

SOURCE: Mountain Mike’s Pizza

The post Mountain Mike’s Pizza Expands National Footprint With Virginia Development Deal appeared first on Pizza Today.