So, you decided to attend the 2017 Pizza Expo in Las Vegas – great decision, now how do you get the most from your time at the show?

To have the most productive show, it’s best to be prepared – know what you want to research, understand your budget, gather a list of questions, and be ready to find something unexpected. Review consumer trends, what’s hot? Look at Pizza Today Magazine for trends in flavor, ingredients, equipment and technology.

To help you plan your visit to the Pizza Expo, here are suggestions: (more…)

Technology is growing exponentially, morphing the restaurant industry and more specifically, changing the way in which customers order their food.

The rise of fast-casual dining and popularity of online ordering has placed greater emphasis on the initial customer interaction – the process of viewing the menu offerings and selecting a meal. For years, restaurants placed more emphasis in the kitchen and less on the other side of the counter. Today’s diners want control, quality, speed – the whole enchilada. As a result, restaurants are looking at new ways to provide this efficient, balanced experience. (more…)

In an era where everything is digital and instantaneous, traditional marketing platforms are so yesterday: Television commercials get fast-forwarded, Yellow Page books are thrown out, and telemarketers are hung up on. Instead of advertising to such broad groups, pizzerias both small and large are using a more targeted approach to connect with customers through Google advertisements and searches.

Getting found on Google is probably the no. 1 priority for any business, especially for restaurants. Consider that a study revealed that 51 percent of all mobile searches on Google are for restaurants. When people are searching on Google, they are interested in the product or service RIGHT NOW. They’re in buying mode, so as a business you want to be found and clicked on.

Google offers businesses two ways to be discovered: First, in the natural or organic search results. And second, as an ad located at the top and bottom of the page or along the right side. The ads are charged on a pay-per-click model, so a business only pays when the ad is clicked on. This allows a business to control costs and only pay for real leads. (more…)

Many of us enjoy exotic toppings on our pizza that go far beyond pineapples or anchovies. French Toast, Cap’n Crunch, and Nutella are just some of the crazy breakfast pizza topping options sweeping pizzerias.

The pizza world is oozing with creativity, especially in the age of viral trends. Social media has allowed pizzerias to have the room to play around with different, unique recipes while simultaneously promoting their business. They can upload their creation to social media accounts for the pizzeria, which can be reposted and shared by those who like it. One rising trend is the breakfast pizza, allowing consumers to enjoy pizza any time of the day.

A pizzeria in Wayne, New Jersey, called Brother Bruno’s is taking the breakfast pizza trend to new heights. It is a family-owned pizzeria and one of the owners explained that he was obsessed with French Toast. After a friend recommended he combine it with his other favorite food, pizza, he knew he had to give it a try.   (more…)

PMQ Pizza Magazine releases a Pizza Power Report every December, highlighting a year’s worth of statistics, trends, and success stories within the pizza industry. Our previous article reviewed the 2017 report covering 2016; this article takes a look back to the 2015 report about 2014 to see what’s changed. Comparing the data from a couple of years ago with content from the current issue reveals a growth spurt and some interesting trends that are shaking the industry. (more…)