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2021

December 2020 / PizzaToday.com

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2020 DAT E NI GHT P I Z Z A / / F RONT OF HOUS E RE M O D E L / / E Q U I PM E NT PU R C H A S I NG C O NS I D E R AT I O NS / / 2 02 1 MENU GUI D E D ECEMBER 2 02 0
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 Italian
Holiday
Lights
always on display.

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 COMMENTARY
A New Chapter
W
ell, this is the last issue
of 2020, a year I don’t
think anyone is going
to miss. While most of us cannot wait
for the calendar to turn, and rightfully
so, it wasn’t ALL bad. Just 95 percent
of it.
We did show how resilient, how
#PizzaStrong, we are as an industry.
We learned to adapt, overcome and
thrive in the face of serious adversity.
We did what we do — find ways to
serve our customers to the best of our
abilities against all odds.
Still, 2020 sucked. What a way to
kick off a new decade. Let’s not look
back, let’s learn and grow and move
forward.
We’re moving ahead in a big way
here at Pizza Today. Soon we’ll
launch the Pizza Expo 365 platform,
an immersive educational experience
geared towards serving YOU.
It’s pretty cool. It’s been a lot of
JEREMY WHITE
Contributors
DENISE GREER
Executive Editor, Pizza Today
(FOH, pp. 30-32)
Our COVID-19 Pizzeria Impact
Survey revealed that pizzerias
work. It grew out of the Great Quar-
capitalized on quiet dining rooms
antine of 2020. It may be the only to update the front of house. With
good thing that Godforsaken year winter in its grips and a resurgence
of COVID-19, it’s time to spruce
has given us. It’s going to propel the up your dining areas.
industry forward as we progress into
2021 and beyond.
We have much to look forward to.
Yes, we’re still battling a worldwide
pandemic, COVID fatigue is setting
in, things feel overwhelmingly bleak DANIEL P. SMITH
Freelance Writer
at times … I get it. (Online Ordering, p.26-28)
But, as the calendar turns and some Given the nation’s ongoing
optimism slowly creeps back in, let’s battle with the novel coronavirus
pandemic, online ordering has
seize it and run with it. We’ve got graduated from a nice-to-have
nowhere to go but up. to a need-to-have and, in fact,
one that requires some ongoing
attention to ensure a business can
Best, withstand pandemic pressures and
continually serve customers.
VOLUME 38 • NUMBER 12
DECEMBER 2020
JEREMY WHITE
Editor In Chief
jwhite@pizzatoday.com
Photo & Layout: Josh Keown
Pizza Today® (ISSN 0743-3115) is published monthly. Domestic U.S. subscriptions are $29.95 for
one year. Published by Emerald X, LLC, 100 Broadway, 14th Floor, New York, NY 10005.
Periodicals Postage Paid at New York (USPS 019-749) and additional mailing offices.
Postmaster: Send address change to: Pizza Today, 440 Quadrangle Dr. Suite E, Bolingbrook, IL
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D E C E M B E R 2 0 2 0 / P I Z Z AT O D AY. C O M / 3
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 CONTENTS
M E N U G U I D E : 2 0 2 1 ’ s Ho t t e s t M e n u It e m s I PAGE 38

DECEMBER

26
Online Ordering
Find out ways to optimize online
ordering.
By Daniel P. Smith

30
Front of House Refresh
Explore ideas to update dining
areas.
By Denise Greer

34
Buying Kitchen Equipment
Find tips when it’s time to buy
new kitchen appliances.
By Rachel Hartman

38
2021 Menu Guide
Explore hot recipes to add to your
menu.

Inside

3 Commentary
8 Digital
10 Conversation
12 Mike’s Monthly Tip
14 Man on the Street
16 Building Blocks
18 Tony’s Trending Recipe
20 Knead to Know
24 Destinations
50 Product Showcase
52 Pizza Today Yellow Pages
58 The Marketplace
66 Expo Spotlight

PHOTO BY JOSH KEOWN

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 P I Z Z A T O D AY D I G I TA L

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 CONVERSATION

JOEY
KARVELAS
Karvelas Pizza Company
Hogansville, Lagrange &
Nenan, Georgia

Concept:
We are bringing back the
hometown pizzeria, one
downtown location at a time.
We try to feature one-of-a-
kind delicious food, in a one-
of-a-kind atmosphere: from
our music selection to our
local artists featured on our
walls; we curate an incredible
experience. How has Karvelas been able to weather the wonderful, along with the DDA, in allocating
COVID-19 pandemic and look to 2021? space for our business to use specifically for
Pizza Style: curbside.
With the pandemic, how we serve our
Our pizza is served one size
customers has changed completely. We had Your social is dynamite. Tell us more about
and without substitution or
to develop our curbside pickup in a matter of your personal communication approach?
additions. We make a straight
days and we have updated as time has passed
up classic dough, which we in order to maintain the service level we want My role in the business has changed as our
age for three days. The recipe to offer our customers. This new system, team has grown and I wanted to find ways to
started on Long Island and which included using handheld technology for stay in touch with our customers. Honestly, I
was adjusted to our Georgia payment, is now our new business model for found that recording myself was much easier and
humidity. We bake our skins how we want to operate post-pandemic. quicker than writing out lengthy captions. From
straight on a gas-fired Bakers my small videos grew an idea about showing
Pride deck. What are some the challenges that you’ve behind the scenes moments in our ‘Katching
encountered with opening the new location up with Karvelas’ series. As our little goofy
and how have you been able to overcome videos caught more and more traction with our
them? customers, we saw that dedicating consistent
time to consistent content was as important to
With opening our new location, we knew our success as hand tossing our famous dough.
curbside was going to be a major facet to the
business. Our downtown building, which we Catch Karvela’s on Instagram
have completely renovated, sits on a square. @karvelaspizzaco.
Logistically speaking, how cars pull in and out
was a big concern. The city of Newnan has been

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 M I K E 'S M O N T H LY T I P
Just Get It Wrong Already
N
etflix was started by Marc
Randolph and Reed Hast-
ings while they were in
job limbo. Not too dissimilar from a
COVID limbo of wondering where
life would land. They worked for a
company that got acquired, and they
were getting paid to go to work and do
nothing.
They talked about their harebrained
idea during each morning drive. The
crazy dream of sending DVDs in the
mail for rent ... and would it even
work? They kept arguing and theo-
rizing if it were feasible. Would the
DVDs scratch, break, and would the
post office send it? What other things
might not work?
After going round and round talking
about it, it dawned on them to stop
MIKE BAUSCH is the owner of Andolini’s Pizzeria in Tulsa, Oklahoma. Instagram: @andopizza
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fection, the pain of the process leads to
no process at all, and no progress.
Whatever crazy harebrained, off-kilter
idea you have, it’s time to get it out of
your head and put it into practice. Turn
it from a dream into a goal, because a
goal has a definable path to success. A
dream stays as only that until it becomes
a goal. Dreams live in your brain, not in
your hand — because a dream alone isn’t
reality.
If you still have yet to open your
second store or are just reading this
magazine as you are planning out how
you’ll one day open your first pizzeria,
just go out and get it wrong already. It’s
not going to be perfect. That’s okay.
Prepare financially for pitfalls, but your
time is precious and is worth more than
money. Time wasted can’t come back;
money can. Perfection is super overrated,
but progress and incremental gains are
heavily undervalued because they don’t
give you an immediate joy reaction. Go
off and get it wrong. Try new menu ideas,
jump into a new social media approach,
take your alcohol menu in a completely
thinking and just test it. They made a different direction. Yes, you will screw
U-turn and went back into the town up. It’s an absolute fact that this will not
of Santa Cruz, where they lived. They go perfectly, but through that, and only
bought an envelope and a DVD and through that, you will progress to places
went to the Santa Cruz post office to you would have never reached otherwise.
send it in the mail to their own ad- If you’re comfortable now, that’s great;
dress. When the DVD arrived the next know your comfort gives you no progress.
day unscathed, they realized they had Every time you get comfortable, you
something. become stagnant. Every time we have
The lesson I take from this is theory steered off and tried something wildly
should be a short-term relationship. different, that is when we got to some-
It should be followed up by action thing better than anything we could have
with new theories and new revisions. ever dreamed otherwise. We’ve had more
You just need to go out and do it. If it failures than hits, but the hits have always
sucks, fix it. If you fix it somewhat, but more than made up for the failures.
it still needs work, then it’s progressing. Netflix would reinvent their brand and
So often, a great idea remains just that, fail countless times along the way. But by
an idea. Practically nothing comes out always betting on themselves, they sur-
fully formed. Everything needs devel- passed Blockbuster, paid cable and now
opment, but the fear of having imper- the movie studios. ■
11/11/20 11:43 AM
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 MAN ON THE STREET
Communication Channels
I
t wasn’t long ago that we were all
enamored with the chime of a text
message or the blast of a new ringtone.
That was before we fell down the slippery
slope of automatic updates and notifica-
tions. Today’s consumers want to get fresh
information as it hits, and pizzerias like
yours need to reach customers quickly and
effectively. With so many communication
options, it’s hard to know what’s worth your
time and money.
Social media works really well because
users view it as a recreational activity.
They’ve opted in to your feed alongside
the feeds of their favorite celebrities, sports
teams and friends. That positions you
nicely to soft sell your audience. Social lets
your brand personality take center stage
in a way that can indirectly translate into
sales. The issue is that there are so many
platforms and each has its own format so
it’s best to customize content for each one
instead of blasting the exact same thing
across them all. The platforms may be free,
SCOTT WIENER is the founder of Scott's Pizza Tours in New York City and SliceOutHunger.org Instagram: @scottspizzatours
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SCOTT WIENER
but they’re sophisticated enough that it
might be worth bringing in a professional
social media manager to make sure you
reach maximum potential.
As much as I appreciate social media,
it’s definitely not the only way to run a
sales strategy. Facebook and Twitter have
algorithms that favor some posts over oth-
ers and YouTube is notoriously attuned to
feeding content based on what they think
will keep them staring at their screen the
longest. You don’t actually own your social
media audience, the platforms do. At any
moment, they can change their tech and
destroy your entire communication struc-
ture. As a friend in marketing once put it,
“Spending all your time building a social
media following is like building on rented
ground.” The key is to collect an audience
on social media and convert them to a
format that gives you some control.
That brings me to e-mail. Having a
newsletter list might seem like an ancient
method of communication but it consis-
tently outperforms all other channels in
terms of getting good return on invest-
ment. You own the list so you stay in
the driver’s seat. Success rates are easy to
measure with e-mail marketing whereas
they are not so simple on social media. You
can also segment your audience so the right
people get the right message. That’s pretty
powerful especially if you have multiple
locations and want to tailor a message to
people in one neighborhood or another.
As a consumer, I don’t mind getting
a few marketing e-mails. Even when I
delete them, I’m still reading your name
and thinking about your business. Even
the worst-case scenario of a customer
unsubscribing isn’t even that bad because it
refines your audience. Maintaining an
e-mail list is how you transform a third-
party delivery app customer to a direct
customer. Just offer a discount that requires
redemption via e-mail so you can loop
them in on your marketing blasts. Small
price to pay for saving on future third-
party app fees.
The last format I want to mention is
SMS. I’ve never been a fan because text
messages feel more like my personal space
than my e-mail inbox. I get a bit annoyed
when a marketing text pops up on my
phone but they’re easy enough to delete or
unsubscribe. As reluctant as I may be about
SMS, the stats are heavily in its favor. I
recently read that 75 percent of consumers
are OK with receiving SMS messages after
opting in; SMS messages have a 98-per-
cent open rate; coupon redemption is
10 times higher than other discount meth-
ods; and SMS response rate is 209-percent
higher than e-mail, phone or social media.
You just can’t ignore those numbers!
These days it’s extra important to com-
municate with your customers so consider
all the options and choose what’s right for
your business. ■
11/11/20 11:43 AM
 FILL

YOUR
HEAD AND FEED

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 BUILDING BLOCKS
Your Brand and Messaging
T
he doors are open and you’re
spending on marketing in as
many ways as possible, but there
might be a missing piece: your message.
We’re not talking about coupons and
menu mailers, but your calling card —
the core message.
What do you want people to say
about your business when you’re not
around? The best way to make sure
they’re saying what you want them to is
by staying consistent.
Slogans. Have a clear, simple
message that customers won’t forget.
At Caliente Pizza & Draft House,
our brand is built around our award-
winning history. Each employee wears
a “3X World Champs” shirt, and the
slogan “Pizza of Champions” is every-
where, from uniforms to our website,
billboards and printed materials. It’s
even on the beer glasses.
NICK BOGACZ is the founder and president of Caliente Pizza & Draft House in Pittsburgh. Instagram: @caliente_pizza
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NICK BOGACZ
Employees. Don’t underestimate
the way your employees represent
your brand. Being customer-facing,
their attitudes and even uniforms are
a good start. For example, if you’re a
’70s throwback pizzeria, selling pies
alongside free good vibes, tie-dye shirts
would be the perfect uniform.
Pizzerias. Your restaurant should
match your message. This is where the
message comes alive. Can you guess
what’s on the walls in our pizzerias? If
you guessed trophies and awards, you’re
right. You’ll find framed articles from
the publications talking about our vic-
tories, as well. We even have a World
Pizza Champions jacket hanging on
display, and we go the extra mile with
custom wooden pizza peels that have
our accolades engraved on them. When
you walk into our locations, you feel
like you’re walking into a world-class,
championship-winning pizzeria.
Social Media. You can’t forget
social media — ever. There are too
many potential customers to be
found over Facebook, Twitter, Insta-
gram and the platforms yet to come.
We build our messaging into our re-
spective pages, incorporating pictures
of trophies alongside our pizzas. If
we produce a video for YouTube, we
film in front of walls that display our
accolades and slogan. The point is the
audience is always seeing our slogan,
logo or awards.
Competitions. When we take
part in competitions, we make sure
our videos include the messaging
and encourage our customers to root
for us. When we win, we celebrate
with a great special around the
championship pizza. We have even
hosted events inviting customers to
celebrate our championships with us
at a cake-cutting — who doesn’t love
cake? Ultimately, we try to include
our customers in our success, and
therefore, our messaging.
The interesting part of our story
is, at the start, our brand was built
around the great craft beer we serve.
But, as our company evolved, so did
our brand. After a few years, if your
brand doesn’t quite fit your com-
pany’s true nature anymore, don’t be
afraid to change it — just do it full-
tilt and consistently.
Speaking of going full tilt, if you’ve
kept up with this series, you’re off to
a great, rapid start. However, as we’ll
discuss in the next installment, you
might begin to run into bottlenecks.
Don’t worry, though, nothing is
insurmountable. ■
11/11/20 11:44 AM
 Open
camera and
scan code
to learn
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 TONY'S TRENDING RECIPE
DATE NIGHT
I love going to farmer’s markets, and my
favorite is CUESA at the Ferry Building in
San Francisco. I always find myself stopping
by Flying Disc Ranch, which has the most
outstanding dates. Two of my favorites are
Medjool and Barhi. They are literally like
eating candy. Here is an amazing pizza recipe
using dates, and the combination of gorgon-
zola and candied pecans is simply delicious.
13-ounce dough ball
3 Medjool or Barhi dates, cut in half
TONY GEMIGNANI is one of America's most influential pizza makers. Instagram: @capopizza Photo: Tony Gemignani
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TONY GEMIGNANI
1-ounce imported Gorgonzola dolce
7 ounces shredded mozzarella
7-9 half pieces of candied pecans
3 pieces of cooked bacon, preferably apple-
wood smoked (cut in half)
Micro arugula
Maldon or Himalayan salt
Extra Virgin Olive Oil
Pastry brush
Cut each date in half and
remove the pits. Stuff each half with gorgon-
zola and set aside. I prefer to slightly par-bake
the bacon before and place it on my pizza.
Shape and stretch your dough into a 10- or
11-inch circle, leaving a one-inch thick border.
Brush the crust with olive oil. Add the moz-
zarella and bacon and place the pizza into a
550 F oven. When the pizza is finished baking,
cut into desired slices. Place the stuffed dates,
pecans and micro arugula on the pizza. Season
with a pinch of salt. Serve and enjoy.
11/11/20 11:46 AM
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 KNEAD TO KNOW DOUGH DR. TOM LEHMANN

“Par” for
the Course
Dough Doctor talks
advantages of a par-baked
crust and pizza slicing tools

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 I’m trying to decide between
using a pizza wheel or a rocker
knife to cut my pizzas. Are
there any advantages or disad-
vantages to using one over the
other?

A: Probably the single most

important question to ask is “are
you planning to cut your pizzas in
or out of the box?” If you plan to
cut the pizzas in the box the pizza
wheel is your only cutting option.
But if you will be cutting the pizzas
on a cutting board and then plac-
ing the pizza into the box, you have
both options open to you.
While thin-crust pizzas can be
cut with either a wheel or rocker
knife, thick-crust pizzas are usually
best cut using a rocker knife to help
prevent plowing the cutting wheel
through the toppings and rearrang-
ing them over the top of the pizza.
One thing to keep in mind is that
while it is rare to have to sharpen a
cutting wheel, the rocker knife will
need to be periodically sharpened
to maintain ease of operation and a
clean cut.

We are thinking of adding

thick-crust pizza to our menu.
What is your take on using a
par-baked crust?

A: If a par-baked crust ever had

a place where it excelled, this would
be it. I can’t think of a better
application for a par-baked crust
than in making thick crust/deep-
dish pizza. The biggest problem
in making thick-crust pizza is the
need to proof the dough, allowing
it to rise and develop a light, tender
eating characteristic, which should
be your ultimate goal.
To do this, we must allow the
shaped/panned dough to rise for a
period of time which can be any-
where from 45 minutes to three
hours or more prior to dressing and
baking. In working with a fresh-

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 made dough concept the problem
is how to have dough ready to
bake at any/all times of the day.
Sure, it can be done, but it takes a
lot of dough manipulation such as
proofing, refrigerating and tem-
pering (optional) before dressing
and baking. Even when done well,
there is still the possibility of mak-
ing a pizza with dough that has
not properly risen, resulting in a
less-than-ideal consumer experi-
ence. By using a par-baked crust,
we can allow the dough to proof/
rise to a predetermined amount
under close supervision and then
par-bake it. You might need to
adjust the baking time and tem-
perature to get the best par-baked
crust characteristics but this gen-
erally isn’t much of an obstacle as
the crusts can be baked prior to
opening or during slow time later
in the day, especially if you have

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 multiple ovens where one of the ovens
can be temporarily dedicated to baking
par-baked crusts until needed.
To make a par-baked thick crust I
like to use either an 18- by 26-inch
sheet pan or individual round/square/
rectangular pans. Once you have de-
termined the dough weight best suited
for your application (I like to start with
a dough loading factor of 0.124 ounces
per square inch of pan surface area),
sheet or press the dough into the pan
with oil to ensure release and develop
an extra crispy fried crust character-
istic. It may be necessary to press the
dough in the pan several times after
rest periods of 20 to 60 minutes to get
it to completely fit the pan without
pulling away from the sides of the pan.
Next, cover the pan to prevent dry-
ing; allow the dough to proof/rise to
about ½- to ¾-inch in thickness; and
par-bake just enough to set the dough.
The crust will have a very light tan to
020_PIZ_1220_KK.indd 23
golden color to it at this time.
Immediately remove the crust from
the pan and invert it onto a screen or
rack to cool. Inspect the par-baked
crusts to ensure that they are fully
baked. If you see what at first appear
to be translucent spots (they look a lot
like oil spots) these are areas of dough
collapse due to insufficient baking. You
will need to adjust the baking time
slightly longer while possibly lowering
the baking temperature a little
(15 to 25 F) to prevent developing too
much crust color. Once the crusts are
cooled, they can be bulk packed (penny
stacked) in a box with a food contact
approved plastic liner and stored at
room temperature for up to four days.
To use the par-baked crusts place
the crust into the same size pan it was
originally baked in (with a little added
oil for an additional fried effect) for
an individual pizza, or if it is a slice
cut from a large sheet pan size crust
just place it onto a suitably size solid
tray for baking. While a screen can be
used here, I think the screen allows too
much air to pass over the cut side of
the crust slice creating a dry edge(s) on
the slice. At this point, the par-baked
crust can be dressed to the order and
baked.
Typical baking times will vary with
the type of oven used, but my experi-
ence indicates that typical baking times
will run around four minutes in an air
impingement oven, and five to six min-
utes in a deck oven. Finished pizzas
will be characterized by very tender,
almost cotton candy-like, eating prop-
erties and a crispy bottom crust. ■
TOM LEHMANN is
a former director at the
American Institute of Baking
in Manhattan, KS
D E C E M B E R 2 0 2 0 / P I Z Z AT O D AY. C O M / 2 3
11/11/20 11:47 AM
 DESTINATIONS

PIZZA JAWN Philadelphia, Pennsylvania

BIG Z’S PIZZA AND BREW

Katy, Texas
The Chicago-style pizzeria has
recently celebrated it’s one-
year anniversary. Built as a
community gathering spot, its
first year has been a wild ride
with dining restrictions. At
100-percent dining, the
pizzeria hosts karaoke nights,
live music and sports-watch
parties. The menu features
both Chicago thin crust and
Deep Dish, as well as a Windy
City favorite, the Italian Beef
Sandwich and a Chicago-style
hot dog. The pizza lineup
includes the Swamp Pizza with
shrimp, Andouille sausage,
minced garlic and green
peppers, and the El Macho
It began as a popular mobile pizza unit until cheese goes down first, then sauce on top. We with chorizo meatballs, red
opening the brick and mortar location. Pizza also use a sesame seed bottom like Freddy’s and
onion, jalapeño and cilantro.
Jawn offers multiple pizza styles: hybrid Neo/ Paulie Gees,” Lee says. During the pandemic,
NY, a hybrid Grandma/Sicilian style and an extra he adds, “We have gone exclusively to takeout.
thick but light Detroit style. “We take a lot of Pizza is ordered a week before, so Thursday night
pride into each style of dough we make,” says at 8 p.m. a link will go live for next Thursday’s AMBROGIO15
owner David Lee. “All are a culmination of my pizza order; same for Friday and Saturday. We San Diego, California
years of studying different dough styles from normally sell out in under 10 minutes for the The three-unit Milano gourmet
around the world.” A customer favorite is the next week. 120/130 pizzas a day with a three- pizza company features a
Grandma. “It ferments longer than a traditional person operation (one front of house, two back) paper-thin-crust pizza with
Grandma pizza, but we still don’t parbake it. The from 4 p.m. till 9 p.m.” imported organic flour (white,
wheat and gluten-free) and
involves a 48-hour rising
process, making it light and
easily digestible. The Pizza
Rosse menu features Bresaola,
Rucola e Parmigiano with
mozzarella Fior di latte,
Bresaola (cured Italian beef),
shaved Parmigiano-Reggiano,
arugula and EVOO. The
menu also features unique
house-made focaccia like the
Gourmet Spicy Meat with
San Marzanos, tomato sauce
porchetta, Nduja, burrata, red
onion and a spicy EVOO.

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 PDQ POS

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 OPERATIONS
Firing on All
Cylinders
How to optimize online ordering in
an online ordering world

B y D a n i e l P. S m i t h
Photo Phil Bossart

F
or more than a decade as the owner of Sciarrino’s
Pizza in Wilmington, Delaware, Billy Gianakopou-
los went without online ordering, the byproduct of
a DOS point-of-sale (POS) system unable to accommodate
digital orders.
But when Gianakopoulos’ POS provider sent word one
year ago that MenuDrive could attach its established online
ordering platform to Sciarrino’s POS system, Gianakopou-
los jumped at the opportunity. The pizzeria unveiled online
ordering in February and it already accounts for nearly two-
thirds of Sciarrino’s overall sales.
“It’s been amazing for us. Any time that machine spits
out a ticket, it’s like printing money,” says Gianakopoulos,
adding that Sciarrino’s top-line revenue has jumped 30
percent since online ordering’s arrival.
Online ordering has certainly emerged a key ingredient
in present-day restaurant operations, and especially so for

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 ®

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 pizzerias given the nation’s hefty appetite
for comfort food amid a global health pan-
demic. Online ordering streamlines
operations for pizzerias, has been credited
with increasing ticket sizes and delivers
convenience to time-starved, digitally con-
nected customers. Since February, online
ordering has soared across the U.S., head-
lined by a 3,868-percent jump in large
suburbs, according to data from Upserve, a
leading restaurant management platform.
“Pizzerias that aren’t prioritizing online
ordering are missing out on serious cus-
tomer demand,” MenuDrive CEO Saleem
S. Khatri says.
But online ordering cannot be a set-it-
and-forget-it proposition. With new players
entering the fold and ongoing technologi-
cal advancements, savvy pizzerias consis-
tently monitor new offerings and critically
evaluate their digital ordering platforms to
ensure online ordering is operating at peak
performance.
“If you wish to sell more and serve more,
you must leverage the power of online
ordering and keep optimizing it to keep up
with the changing demand,” says Bharti
Batra, the co-founder of Restolabs, a leading
restaurant ordering system headquartered in
Reno, Nevada.
To get the most out of online ordering,
prominent players in this still-evolving
space offer these tips:
Favor the “white label.”
White-label branding refers to a product
or service removing its brand and logo from
the end product. With respect to online
ordering, that means an individual piz-
zeria’s branding overtakes any mention of
the specific online ordering platform. It’s
Sciarrino’s Pizza, for instance, not Menu-
Drive. White-label branding is important,
Batra contends, because it allows a pizzeria’s
customers to “feel at home when interacting
with your brand online.”
Assess online ordering’s impact on
sales.
Khatri encourages operators to inves-
tigate how their online ordering solution
is contributing to sales. MenuDrive, for
example, will automatically create customer
offers for individual restaurants on Facebook
and Instagram. When a customer wishes
to redeem that offer, they receive a prompt
for their name, e-mail, phone number and
birthday. This information then heads into
the restaurant’s secure customer database,
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026_PIZ_1220_OPonline.indd 28
which operators can later use for periodic
messaging to drive traffic and orders.
“Restaurants will need to optimize their
digital marketing efforts and automated
communications in order to grow their
customer base and bottom line efficiently,”
Khatri says.
Show, don’t tell.
The ability to add images to menu items,
so long as it does not compromise website
speed, can drive sales. In fact, online food
ordering system LimeTray reports “an
increase of more than 25 percent in conver-
sion rates when restaurants moved from text
menus to image-based menus.”
Allow customization.
Personalization is ingrained in the piz-
zeria world. Some customers want to split
pizza toppings, request heavy sauce or favor
a well-done pie. In today’s age, customers
expect customization from all restaurants
and online ordering should seamlessly and
capably accommodate such requests.
“Pizza ordering should have the ability to
modify different complex modifiers,” Batra
confirms.
Be mobile ready.
Heading into 2020, one out of every
10 food orders at quick-service restaurants
came from a smartphone, according to Busi-
ness Insider Intelligence – and that figure
continues trending upward. Today, any
online ordering platform should absolutely
be optimized for mobile ordering.
“I see so many platforms that don’t work
as seamlessly on mobile, which can be a
major turnoff for customers,” Batra says.
Look beyond the online ordering.
Khatri says restaurant technology has in-
creasingly moved toward holistic, all-in-one
restaurant management solutions. Rather
than a patchwork of different solutions,
pizzerias might explore the full scope of
capabilities different online ordering plat-
forms provide. This can drive more seamless
operations as well as potential cost savings.
“‘Online ordering platform’s will, like
‘point of sale’ before it, become a misnomer
as leading technologies evolve into com-
prehensive platforms for online ordering,
delivery, menu management, stock levels
and so forth,” Khatri says, adding that more
layered, comprehensive solutions provide
restaurants more “complete ownership of
their online experience.”
Monitor new functionalities.
Over recent years, multi-language sup-
port, order-ahead optionality, social media
ordering and real-time analytics have all
become commonplace on online ordering
platforms. More recently, contactless order-
ing has become important – if not a “per-
manent requirement” of restaurants, Batra
notes. Having access to such functionalities
helps a pizzeria up its online ordering game
and respond to evolving customer needs.
“When all of these come together, you
create a comprehensive and intuitive system
for your restaurants that helps generate
profit,” Batra says. n
DANIEL P. SMITH Chicago-based
writer has covered business issues and best
practices for a variety of trade publications,
newspapers, and magazines.
WHEN IS IT TIME TO IN-
VESTIGATE A NEW ONLINE
ORDERING PROVIDER?
Much as a discerning pizzeria operator
would investigate alternative providers of
mozzarella or chicken wings should prices
skyrocket or quality fall, operators should
apply that same scrutiny to their online
ordering platform.
For most, investigating a new online
ordering provider begins with investigat-
ing orders and profits.
“If you’re paying high monthly fees
and not getting a decent ROI, time to
start looking,” MenuDrive CEO Saleem
S. Khatri says.
Support is also critical, as tech snafus
and limited technical assistance to
address customer quandaries can leave a
pizzeria vulnerable to irking – and losing
– customers.
“You really don’t want your customers
hanging there, waiting for their com-
plaints to be resolved,” says Restolabs
co-founder Bharti Batra.
And given the public health alarms
ringing in the wake of COVID-19,
contactless features stand vital to serving
wary customers.
“Without contactless delivery, order-
ing and payment being an integral part
of your online ordering system, your
customers will not trust your business
and move to the next one,” Batra says.
11/11/20 11:48 AM
 PRESENTATION IS
EVERYTHING!

FAX: 405-239-2242
405-239-6864 sales@hsfoodservers.com

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PM
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 OPERATIONS

Much
Needed
Attention
Pizzerias focus on
front-of-house updates

By Denise Greer
Photo Josh Keown

D
ining restrictions
amidst the COVID-19
Pandemic have resulted
in restaurant operators taking
a hard look at their interiors.
Without guests filling seats,
some have taken the time to
spruce up their dining rooms.

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 When we surveyed pizzeria opera-
tors this summer on the impact of
COVID-19, we asked if they were
making any capital improvements
while dining was limited or closed.
We received scores of responses that
front-of-house updates were a prior-
ity during the pandemic, everything
from deep cleaning and maintenance
to refreshing paint and floors (and
even complete remodels). Let’s look
at five improvements to make the
most impact for the investment:
• Clean, clean, clean. Giving
the dining area a good scrub from
floor to ceiling can make a good
impression without dipping into your
updating budget. Remember to find
all of those nooks and crevices that
are often missed with packed dining
rooms day in and day out.
• Walls/Ceiling. A fresh coat of
paint is a great way to spruce up your
dining area. But before you go to the
030_PIZ_1220_OPFOH.indd 31
store and buy the paint, take a good
look at your walls. Are they drab or
discolored? Are there dings in the
wall that require plaster? Does the
color palette and art best represent
your restaurant?
If a touchup is in order, calculate
square footage of the area to get a
close estimate of how much paint
you will need. Don’t forget to factor
in supplies and labor. A project can
quickly turn into thousands of dol-
lars.
Color selection can be overwhelm-
ing. Are you satisfied with your
current color scheme? Walk into your
location with a critical view. Notice
how the room feels. If it seems dark,
lightening it up may be in order.
Evaluate your restaurant’s brand.
Does the color on the walls fit your
concept? If not, it may be time to
look into a new color scheme. Paint
companies and home improvement
retailers offer apps that allow you to
digitally paint a room. Still lost on
color selection? Call in a professional
interior designer or branding expert.
Another way to freshen up dining
space is by adding focal art on the
walls. Bring the community into the
restaurant with local wall art or a
mural. Contact your local art organi-
zations about featuring local artists.
• Flooring. If you are still curbside
and takeout only, now’s a good time
to replace or restore flooring. Filthy
and fadded hardwood, cracked con-
crete or dirty and ripped up carpet
is a troubling red flag for customers.
Can your current flooring be
repaired or does it need replaced?
Get estimates for both. If you decide
to replace flooring, know your
options. Hardwood is timeless, and
carpet and laminate are budget
friendly options. Operators are trend-
ing away from carpet to easier-to-
11/11/20 11:50 AM
 clean hard surfaces. Today’s flooring
trends include polished concrete,
luxury vinyl tiles and quarry tiles. A
few things to remember: the flooring pletely. Many did so to emphasize
selection should be able to withstand carryout operations. Remodels are a
the demands of a high-traffic dining
area and fit your overall concept
brand.
• Furniture. If there are salt and
sugar packets under table legs, it’s
past time to attend to your furni-
ture. With years of wear and tear,
restaurant furniture needs constant
review. Is the upholstery in dire need budget. Your time and that of your
of replacement? Can furniture be
reconfigured for better dining room
flow? Flexible seating has become
more valuable with the uncertainty
of varying dining capacity restric-
tions. Communal tables have been
all the rage for the past several years.
DENISE GREER is Executive Editor at
But during and after COVID-19,
versatility is the key. How can tables Pizza Today.
be put together, pulled apart or
removed?
• Full Remodel. Some ambitious
operators used the dine-in closure
to overhaul their front of house com-
huge undertaking. Be sure to know
what you are getting into and know
when it’s too extensive or complex to
go DIY. With permit issues, supply
ordering and scheduling, hire a good
contractor.
Whatever type of project you
undertake, do the research and set a
staff is a commodity. Know when to
outsource. Follow your local authori-
ties on requirements and permits
needed to undertake a project. n
IN THE AIR
HVAC is now playing a critical role in
the fight to limit the spread of
COVID-19. Several pizzeria owners
who were surveyed in our Pizza Industry
Special Report indicated they repaired or
replaced the HVAC system. It’s a system
that often gets overlooked until it breaks.
Now is the time to review your mainte-
nance schedule and the effectiveness of
your HVAC system.
Many states have offered HVAC
strategies in their safe dining guidelines.
The State of Minnesota outlines sev-
eral HVAC-specific practices, including:
"continuously maximize fresh air into the
workplace, and eliminate air recirculation;
maintain relative humidity levels of RH
40-60 percent; keep systems running
longer hours (24/7 if possible) to enhance
the ability to filter contaminants out of
the air; add a flush cycle to the controls
of the HVAC system, and run HVAC
systems for two hours before and after oc-
cupancy, check and rebalance the HVAC
system to provide negative air pressure
whenever possible; supplement ventilation
system with the use of portable HEPA
filter units whenever possible; minimize
air flow from blowing across people; and
consult an HVAC professional or the
American Society of Heating, Refrig-
erating and Air-Conditioning Engineers
(ASHRAE) to ensure proper ventilation
is provided, and ventilation systems are
properly maintained."
ASHRAE has also provided businesses
with guidelines for mitigating COVID-19
risks. “Key elements of a strategy to limit
the spread of the COVID-19 virus are
to perform needed heating, ventilating
and air conditioning (HVAC) system
maintenance, including filter changes,
and to run HVAC equipment, prior to
re-occupancy,” said ASHRAE Epidemic
Task Force chair, ASHRAE Environmental
Health Committee voting member and
2013-14 ASHRAE Presidential Member
Bill Bahnfleth in a release.

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EVERY THURSDAY ON ALL MAJOR
PODCAST PLATFORMS
The Hot Slice brings you inspiring stories, strategies and
lessons learned from successful pizzeria professionals and top
experts. This podcast is hosted by the team at Pizza Today,
the premier network for pizzeria professionals. We’re bring-
ing our award-winning interviewing and 37 years as a trusted
pizza restaurant partner to the airwaves with real, in-depth
conversations with pizzeria owners, champion pizza makers,
industry pros and others to help make your business better.

THIS MONTH
WESLEY KEEGAN
Tailgate Brewery - Nashville, TN

LEADERSHIP ROUNDTABLE
Jet's Pizza

PIZZA TODAY STAFF

Blue Pan Pizza - Telluride, Colorado

THANK YOU TO OUR SPONSORS

pdqpos.com performancefoodservice.com theadchemist.com/moh-phones

033_PIZ_1220_HOTSLICE.indd 33 11/11/20 11:56 AM

 KITCHEN
V i e w h u n d r e d s o f r e c i p e s a t P i z z aTo d a y . c o m

Updating
Your Kitchen
Workhorses
How to Evaluate
Kitchen Equipment
Purchases
By Rachel Hartman

P
izza comes to life in the
kitchen. Thus, it’s essential
to put in the right appli-
ances to make and sell pies. Yet
there’s no guidebook to follow
when buying an oven or dough
mixer, as your specific needs will
depend on factors ranging from
your pizza style to your produc-
tion needs and budget. “Purchasing
equipment for a pizza restaurant
is a big undertaking,” says Chuck
Sillari, founder of Mortadella Head
in Somerville, Massachusetts.
The next time you need to invest
in kitchen equipment, use the
following criteria to decide which
model to get.

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 IMMERSE YOURSELF IN THE

P I Z Z A E X P O E X P E R I E N C E 2 4/7/365

C O M I N G J A N U A R Y 2 02 1

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 The Pros and Cons of Buying
Used
“There are always restaurants going
out of business, which means used
equipment is always an easy option,”
says Sillari, who has purchased equip-
ment for several establishments. In
addition to used pieces being readily
available, the price is typically lower
than what you’ll pay for new equip-
ment. In his experience, Sillari has
occasionally purchased multiple pieces
for a really good deal at auctions for
eateries going out of business. “We’ll
buy a few pieces that we don’t even
need in the present moment, and put
them away for that time to come,” he
says. This strategy works well if you
have room to store pieces that you can
then bring out later when they are
needed.
Getting used equipment has cer-
tain drawbacks, including the form of
payment. You may have to pay for the
equipment up front rather than making
installments over time through financ-
ing plans. Furthermore, you won’t get
a warranty, notes Avni Latifi, owner of
Harry’s Pizza Market in Sheboygan,
Wisconsin. There are usually no written
manuals included in used gear and you
could have a hard time getting techni-
cal support if the equipment breaks
down. It can also be tough to find a size
that fits exactly in the kitchen space you
currently have.
When to Purchase New Equip-
ment
“Buying new equipment makes it
easier to design your ideal kitchen,” Sil-
lari says. “You’ll be able to order pieces
of equipment that will fit where you
need them.” You’ll also often get a war-
ranty that will cover costs if something
needs to be fixed or replaced. Generally,
it costs more to buy new equipment,
but you can often get financing options
to spread out payments.
The style of pizza you produce can
also help guide the decision-making
process. In 2019, Latifi went to Miami,
Florida, to attend the Roman Pizza
3 6 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 2 0
034_PIZ_1220_IKequipment.indd 36
Academy, LLC. He got certified in
Roman Al Taglio Pizza and now runs
Harry’s Pizza Market with his wife
Laurie. Their eatery is the first certified
Roman al Taglio-style pizza restaurant
in the state of Wisconsin.
During his training sessions at the
Roman Pizza Academy, Latifi got to
see firsthand the oven used in class that
was specifically designed for Roman
al Taglio pizza. It was a Moretti Forni
Pizza Oven (P120E B2X) from Ampto.
He found it to be durable and selected
the same model for his restaurant. The
oven, along with the pieces that go
with it such as blue steel pans that are
cured and then used to cook the pizzas,
work well together. The pans have an X
formed in them and the bottom rises
slightly, coinciding with the X forma-
tion. This way, “the heat gets under it,”
Latifi says. “The bottom looks like it
gets done perfectly, which is very hard
to achieve with a wood or gas oven.”
Think about Parts
Whether you purchase new or used
kitchen equipment, consider the manu-
facturer. Check if the company has been
in business for an extended period, if it
has a good reputation, and if it makes
parts for the model you’re consider-
ing. A well-established company that
produces consistent parts over time
could be helpful if you need to repair an
appliance. “A good example is Bakers’
Pride ovens,” says Nancy Jo Seaton,
president and owner of Seaton Food
Consultants. “They last a very long
time and the manufacturer does not go
through dramatic model renovation, so
parts are readily available, even for the
very old models.”
Consider Visibility
For equipment that will be tucked
away behind doors in the kitchen, you
may not have to worry that much about
appearance. In places set up to give
customers a full culinary experience and
watch food being prepared, looks will
play a bigger role. “If you’re going to
hide it in the back, dents and scratches
won’t matter,” says Seaton, who has a
background in pizza equipment sales.
“If it will be customer facing, it better
be beautiful.”
Look at Temperature
Kitchen equipment can impact your
place’s HVAC system. Once after pur-
chasing used equipment, Sillari found
it threw the balance off in the kitchen.
“Buying new equipment allows you to
understand how it will impact the tem-
perature in the kitchen, which in turn
will allow the equipment to run better,”
he says. “This is especially true when it
comes to refrigerated pizza benches.”
Evaluate the Need for Training
“Who’s using the equipment?” Seaton
asks. If you get a good deal on a piece
of equipment that requires many steps
or special skills to use correctly, you may
have to train staff members so they can
operate it. If it’s complicated to carry
out a process on a piece of equipment,
you also run the risk of workers causing
harm to the machine. “Sometimes it’s
prudent to pay a bit extra for ease of
operations to avoid unnecessary damage
through misuse,” Seaton says. n
RACHEL HARTMAN is a freelance
writer who covers small business, finance
and lifestyle topics.
HOW TO
CALCULATE THE ROI
When selecting kitchen pieces, you’ll
want to make sure you get a solid return.
“In the end, you should choose equip-
ment that will deliver on your invest-
ment,” says Nancy Jo Seaton, president
and owner of Seaton Food Consultants.
“Make sure it pays for itself over a rea-
sonable amount of time.” For example,
say you’re going to make 100 pizzas a
day at a profit of $10 each, and the oven
you’re considering costs $10,000. It will
take 100 operating days to pay for the
oven.
11/11/20 11:58 AM
 A D V E R T I S E M E N T

International Pizza Challenge

Interested in learning more about the International
Pizza Challenge? Each year at Pizza Expo in Las
Vegas, hundreds of pizza makers converge and go
head-to-head in testing their pizza-making skills in
a number of categories. From pan to non-traditional
and everything in between, the gathering always
rates high in creativity and competitiveness. If you’d
like to learn more about the 2021 International Pizza
Challenge, go to PizzaExpo.com

I N T E R N A T I O N A L
P I Z Z A C H A L L E N G E
S P O N S O R E D B Y

www.RealCaliforniaMilk.com

037_PIZ_1220_CMABad.indd 84 11/11/20 11:57 AM

 2021

SERRANO PEACH
PIZZA WITH BACON

Ge t ap p etizer, p izza, mai n d i sh and d esser t rec i p es

to take y ou r menu i nt o 2 02 1

3 8 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 2 0

038_PIZ_1220_MENUGUIDE.indd 38 11/11/20 11:59 AM

 MORTADELLA AND
PISTACHIO PIZZA

Pho to s by Josh Ke own

D E C E M B E R 2 0 2 0 / P I Z Z AT O D AY. C O M / 3 9
 SERRANO PEACH MORTADELLA AND ALAMO PIE
PIZZA WITH BACON PISTACHIO PIZZA
1 14-inch pizza crust
1 19-ounce proprietary dough ball 9-12-ounce dough ball 1 tablespoon vegetable oil
formed into a 14-inch round 6 or 8 thin slices Mortadella ¾ pound ground beef
7 to 8 ounces shredded mozzarella 6 ounces burrata 1 teaspoon ground cumin
cheese 6 slices whole-milk mozzarella ½ teaspoon salt
10 Serrano peppers (approximately 7 Extra virgin olive oil ½ cup chopped red onion
ounces) 1 ½ tablespoons crushed pistachio nuts 2 habanero peppers, finely chopped
4 to 5 strips of bacon, (approximately 6 Basil, chiffonade ¾ cup thick salsa
to 7 ounces) cut into inch pieces and Drizzle of chili oil ½ cup canned black beans, drained and
par-baked in an oven for 2 to 3 min- rinsed
utes until the fat is just melting. Stretch dough to desired size. 1 cup shredded Monterey Jack cheese
1 ½ fresh peaches (3 to 4 ounces) cut Drizzle and spread olive oil. ¾ cup shredded cheddar cheese
and diced in centimeter cut Evenly distribute mozzarella slices. 1 tablespoon finely chopped cilantro
3 tablespoons maple syrup for garnish Bake until golden.
Fresh cilantro sprigs for garnish Remove from oven and cut into desired In a sauté pan set over medium heat,
slices. warm the oil for one minute. Add the
Place the serrano peppers in a pan and Fold 1 piece of mortadella for each slice. ground beef, cumin, salt, onion and haba-
roast in a 550-degree pizza oven for 8 min- Tear burrata into bite-sized pieces and nero. Cook and stir until the beef is cooked
utes. The small peppers will start to blister evenly distribute around pizza. through, 4 to 5 minutes, using a wooden
and even pop when done. Remove from Sprinkle pistachios then basil. spoon to break up the beef. Pour off any
oven and cool. Drizzle chili oil. excess fat from the pan.
When the serranoes are cool, cut the top Serve. Spread the salsa over the crust. Sprinkle
off each one and down the center. the black beans evenly over the salsa.
Carefully draw the back of a knife down KATIE'S PICK Mortadella Spread on the ground beef. Combine the
the length of each seeded innards to and pistachio together are a two cheeses and sprinkle evenly over the
remove those seeds and peel the skin very trendy combination, and pizza. Sprinkle on the cilantro. Bake.
away from each pepper. not without good reason! The
Cut each side lengthwise in half again to crunch of the pistachio paired BARBECUE SHRIMP PIZZA
produce 8 small pieces. with the soft mortadella is
For the Pizza: Place the cheese directly fantastic. 14-inch pizza crust
on the dough then place the bacon and ¾ cup BBQ sauce
serrano peppers. (For a good visual FOWL PLAY 20 shrimp, 40-60 count, peeled and
appeal, face the serrano peppers pointing deveined, tails removed
the same way across the pie). 12-ounce dough ball ½ cup red onion, chopped
Bake in a 500 F oven for 12 to 14 min- 1 teaspoon extra virgin olive oil ½ cup pepperoncini, chopped
utes until the crust is golden, the bacon ½ cup pesto basil sauce ¼ cup roasted red pepper
is cooked and the cheese has melted. 2 cups cooked chicken breast strips ¼ cup roasted yellow pepper
Remove pizza from oven. 6 ounces artichoke hearts, drained 1 cup smoked mozzarella
Toss the diced peaches across the pizza 3 ounces sun-dried tomatoes, chopped 1 cup fontina
then drizzle with the maple syrup and ½ cup shredded or mozzarella
garnish with the cilantro sprigs. In a mixing bowl, combine shrimp and
Serve immediately. Spread olive oil and then pesto sauce ½ cup hot sauce.
over dough. Arrange chicken pieces and Spread BBQ sauce on the crust, fol-
artichoke hearts over the sauce; sprinkle lowed by shrimp, red onion, pepperonci-
JOSH'S PICK I will defend with cheese. Bake until cheese is melted ni, roasted red pepper and roasted yellow
fruit on a pizza until my dying and lightly browned at the edges. pepper. Add shrimp and top with cheese.
day. Combine it with bacon Bake at 500 F until crust is golden and
and it wins everytime. cheese bubbles.

4 0 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 2 0

038_PIZ_1220_MENUGUIDE.indd 40 11/11/20 11:59 AM

 SOUTHWEST HEAT

12-ounce dough ball

¼ cup red onion
¼ cup jalapeño
8 ounces pork with ghost
pepper mixture*
½ medium avocado
6 ounces mozzarella cheese
Dollop sour cream
Sriracha
Cilantro

*Chop two ghost peppers

and mix in with pulled pork as
it cooks.
Form dough into a disc.
Top with red onion, jala-
peño and pork.
Sprinkle with cheese and
bake until crust is golden and
ready to serve.
Remove from oven and
arrange avocado slices around
pizza.
Place a dollop of sour cream
in the center.
Drizzle with sriracha sauce
and finish with torn cilantro.
Serve.

JEREMY'S PICK You like it

hot? Yeah, I thought so. I do,
too. Here you go. Light your
senses on fire, then, fellow
pyromaniacs. Keep some milk
nearby if ghost peppers aren’t
your thing.

D E C E M B E R 2 0 2 0 / P I Z Z AT O D AY. C O M / 4 1
 THE ROYALE WITH CHEESE

1 19-ounce proprietary dough Place the tomato sauce on a

ball 14-inch round followed by the DENISE'S PICK What’s so
3 to 4 ounces proprietary mozzarella. great about a cheese pizza?”
tomato sauce Sprinkle each of the cheeses Everything! The dynamite
¾ cup aged mozzarella around the pizza and bake in a blend of contrasting cheeses
½ cup shredded provolone 475 F oven for 12 minutes or until is hard to get right. But, John
Gutekanst has perfected a
¼ cup of the following cheeses: the crust is golden and cheese
cheese pizza.”
Feta, Asiago, Parmigiano, Gor- melted.
gonzola, Provolone Serve hot.

4 2 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 2 0
 SOPPRESSATA & FRITTATA PANINI
8 extra-large eggs
4 tablespoons skim milk
2 teaspoons Dijon mustard
6 ounces sliced soppressata
½ cup diced roasted red bell peppers
½ cup diced Roma or plum tomatoes
3/4 cup shredded mozzarella and pro-
volone blend
8 slices panini-style bread*
In a mixing bowl, combine the eggs,
skim milk and mustard. Whisk to blend.
Add the soppressata, bell peppers,
tomatoes and cheese blend. Stir well to
combine the ingredients.
Pour the egg mixture into a lightly
greased (or sprayed) baking pan that
measures about 9 inches x 9 inches. Bake
in a 375 F oven for about 20-25 minutes,
or until the eggs are set and there is firm-
ness to the frittata when pressed with your
finger.
Allow the frittata to cool for about
20 minutes. Turn it out of the pan and cut
into 4 equal squares. Place each square
between two slices of panini-style bread.
Put the sandwich into a panini press to
toast the bread. If you don't have a panini
press, toast the bread in the oven.
ANGRY MEATBALL
AND RICOTTA PIZZA
14-inch pizza dough
extra-virgin olive oil
6 ounces tomato sauce
10 large meatballs, cut in half
6 ounces fresh mozzarella
3 ounces ricotta
Hot Chili oil
1 ounce fresh oregano, chopped
1 ounce Pecorino Romano cheese,
grated
038_PIZ_1220_MENUGUIDE.indd 43
Push dough out to 14-inch in diameter,
then brush with hot chili oil. Add tomato
sauce, then add meatballs, mozzarella,
ricotta and bake. After the bake top with
fresh oregano and grated Pecorino-Roma-
no cheese.
FUSILLI PRIMAVERA
1 pound asparagus, trimmed and cut
into 1-inch pieces
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
2 cups mushrooms, drained
2 medium carrots, sliced
1 large zucchini, chopped
½ cup fresh basil, chopped
¾ tablespoon salt
½ tablespoon pepper
2 tablespoons all-purpose flour
14-ounces evaporated milk
12 ounces fusilli
1/3 cup Parmesan cheese, grated
Sauté onion, garlic and mushrooms in
the olive oil over medium-high heat for
5 minutes. Stir in carrots, zucchini, aspara-
gus, 2 tablespoons basil, 2 tablespoons
water, salt and pepper. Cover and cook
over medium heat for 5 minutes. Uncover
and cook two minutes to evaporate excess
liquid. Remove from heat and stir in flour
for one minute. Add milk and put back on
heat. Stir until thickened, about 5 minutes.
Meanwhile, in large pot of boiling water,
cook fusilli until al dente. Drain and toss
and with sauce. Sprinkle with Parmesan
and remaining basil, then toss again.
Divide into heated bowls and serve.
PIZZA SUB
1 9-inch sub bun or French roll, split
2 tablespoons seasoned pizza sauce
1 tablespoon grated Parmesan cheese
4 ounces pepperoni
3 ounces salami
2 ounces sliced mozzarella cheese
Spoon the pizza sauce evenly over the
bottom half of the cut bun, then sprinkle
the Parmesan cheese evenly over the
sauce.
Lay pepperoni and salami on the bun
and place the sliced mozzarella on top of
the meats. Next, put the top half of the bun
in place.
Wrap the sub in aluminum foil and bake
for about 6 minutes or until the cheese has
melted (time will vary relative to type of
oven and oven temperature).
SAUSAGE STUFFED BELL PEPPERS
1 pound ground sausage
1 can (15 ounces) black beans, drained
2 cups quinoa, cooked
½ cup diced green chilies
2 large fresh tomatoes, diced
2 cloves garlic, minced
1 small yellow onion, diced
2 tablespoons chopped fresh cilantro
1 teaspoon cumin
sea salt, to taste
1 cup frozen organic corn
6 large bell peppers, tops cut off, then
seeded
½ cup low sodium chicken broth
¼ cup shredded Pepperjack cheese
(optional)
chopped green onions, as garnish
Preheat oven to 350 F. In a large skillet,
brown the sausage.
Once browned, add in diced onion, gar-
lic, black beans, cilantro, chilies, tomatoes
and cumin.
Stir well, cover and simmer on low for
about 15 minutes.
Remove lid, add corn and cooked
quinoa, simmer an additional 15 minutes or
until all the liquid reduces.
Cut peppers in half lengthwise, remove
seeds and stems.
Place peppers cut-side up in an oven-
safe dish. Fill each pepper equally with
sausage mixture. Pour about ½ cup
chicken broth on the very bottom of the
dish.
Cover dish tightly with foil and bake for
about 55 minutes, or until the peppers
soften to your liking.
Remove foil, top each with 1 tablespoon
of cheese (if desired) and bake a few more
minutes to melt the cheese.
Top with green onions and cilantro
leaves, then serve.
D E C E M B E R 2 0 2 0 / P I Z Z AT O D AY. C O M / 4 3
11/11/20 11:59 AM
SRIRACHA-CHA-CHA bacon, fully cooked Once the dough has re- fluffy. When the eggs are done
SCRAMBLED EGGS AND 1 avocado, sliced laxed, continue to lightly press but still lightly runny, remove
BACON PIZZA Sriracha for drizzle dough to the corner of pan. Let from heat.
the dough rest for another hour Remove pizza from oven and
1 9- to 12-ounce dough ball Oil a half steel sheet pan. covered with plastic wrap. spread egg mixture over pizza,
5 eggs Place dough in the center of Crack eggs into a large mix- leaving ¼ -inch edge. Sprinkle
¾ cup heavy cream pan and pour another table- ing bowl. Add cream, ricotta, cheese mix and add bacon.
2 tablespoons ricotta spoon of olive over the dough salt and pepper. Whisk until Continue to cook until golden.
1 tablespoon butter ball. smooth. Drizzle olive oil and Remove pizza and add sliced
Extra-virgin olive oil Using flat part of your fingers par-bake dough for 2 to 3 avocado and drizzle sriracha
6 ounces equal parts shred- on both hands and press down minutes. over pizza.
ded mozzarella, sharp the dough, stretching dough Heat large skillet to medium Slice into squares and serve.
cheddar and Monterey Jack to corners as far as you can. Let and add butter. Pour in eggs, Serve hot.
cheese rest at room temperature for 1 working spatula from edge of
4 strips Applewood smoked hour covered with plastic wrap. center until eggs are soft and

KATIE'S PICK I am a
firm believer that breakfast
pizza should be more widely
accepted. Starting your day
with a slice of this, a good
day is guaranteed.
4 4 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 2 0
 FRIED BRUSSELS
SPROUT CHIPS
7 ounces whole-milk moz-
zarella
2 ounces rendered smoked
bacon (random-size pieces)
1½ - 2 ounces fried Brussels
sprout leaves (tear or trim
the outer leaves of the Brus-
sels sprout; when fried, call
them Brussels sprout chips)
Sea salt and pepper, to taste
2 ounces shaved Fontina or
Asiago
038_PIZ_1220_MENUGUIDE.indd 45
Balsamic reduction
Lemon wedge
2 ounces crushed walnuts or
pecans
Shape and stretch your
pizza into a rectangle or oval.
Flash-fry your Brussels sprout
chips between 350-375 F for
approximately 20 seconds. Be
careful — they pop when added
to the hot oil, so make sure your
leaves are dry. When finished,
add salt and pepper, to taste,
then set aside.
Place mozzarella onto your
pizza, leaving a ¼-inch border.
Evenly place the rendered ba-
con and slide the pizza into the
oven. Bake until finished and
then remove the pizza.
Next, cut the pizza down the
middle; then into five strips.
Add the Brussels sprout chips,
shaved Fontina or Asiago, and a JOSH'S PICK My
light drizzle of balsamic reduc- favorite test kitchen
tion. Add the crushed walnuts dish the past year wasn't
or pecans for texture. even a pizza. It was this.
Then add the lemon wedge I didn't share.
and serve.
D E C E M B E R 2 0 2 0 / P I Z Z AT O D AY. C O M / 4 5
11/11/20 12:00 PM
 PEACHES AND CREAM PIZZA

1 dough ball
7 ounces shredded whole milk moz-
zarella
2 ounces imported Gorgonzola or
Gorgonzola crumble
½ ripe peach or nectarine sliced in 6
thin wedges
16-18 pieces candied spiced walnuts
Balsamic reduction
Whipped cream
Pinch of Maldon salt
Calabrese or spicy powder
(Optional) 7 thin slices Prosciutto di
Parma or San Danielle

For the spiced candied walnuts: Toss

in super fine sugar and bake for
4 minutes at 500 F.
Sprinkle with calabrese or a spicy
powder to taste.
Let cool and break into pieces.
Shape and stretch your pizza into a
12-inch circle.
Add the mozzarella and place your
pizza into the oven.
Take your pizza out of the oven and
cut into six slices.
Add small pieces of Gorgonzola,
peaches, walnuts, whipped cream,
balsamic reduction and a pinch of
Maldon salt.
If you’re a prosciutto fan, bunch them
in small roses and add them over each
peach.
Either way this pizza is delicious.

JEREMY'S PICK When the one and

only Tony G. sends you a recipe, well …
you know it’s going to impress. Peaches,
when fresh picked at their height in
summer, are my favorite fruit. When
Tony provided us this recipe, I drooled
just reading it. I knew it was going to
be pure magic. And, boy, I was not
disappointed! The spiced walnuts, the
cream, the salt … I don’t know where to
start. It’s an entrée, or dessert, or both
rolled into one. It’s perfect.
PHOTO: TONY GEMIGNANI
4 6 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 2 0

DENISE'S PICK Sometimes it pays
off to doing things in a different order.
The result is one of my favorite pizzas
we’ve ever made in the Test Kitchen. The
beauty is in the room temperature rise.
038_PIZ_1220_MENUGUIDE.indd 47
UPSIDE DOWN PIZZA
28- to 36-ounce dough ball,
depending on the thickness you
prefer
¼ cup olive oil
Let your dough ball sit at room tem-
perature for 1 hour before use.
Pour a portion of your oil into a well-
seasoned 12- by 18-inch steel pan.
Place your dough into the center of
the pan and pour the rest of the oil over
the top of your pizza.
Using the flat part of your fingers on
both hands, press down the dough.
Stretch your dough to the corners
as far as you can and let your dough
sit covered with plastic wrap at room
temperature for 45 minutes.
Once your dough has relaxed,
continue the process and lightly press
your dough to the corners of your pan.
Try not to degrade this second push
completely, so be light with your hands
on your dough.
Let your dough sit for approximately
1½ hours covered with plastic wrap.
Carefully take your plastic wrap off
and par bake your pizza for 6 to 8 min-
utes at 500 to 525 F. I prefer a par bake
because I feel you have a stronger,
crispier pizza.
Take your pizza out of the oven.
12 one-ounce slices of whole milk
mozzarella or dry mozzarella
5 ounces tomato sauce
EVOO
Grated Romano
Dry oregano
1 teaspoon chopped garlic
(optional)
Place your mozzarella over your
pizza leaving a ¼-inch border.
Spoon on your sauce Romano,
chopped garlic, olive oil and continue
to bake until golden brown, or when
the pizza looks finished.
Cut into desired slices, finish with
oregano and oil and then serve.
D E C E M B E R 2 0 2 0 / P I Z Z AT O D AY. C O M / 4 7
11/11/20 12:00 PM
 SAUSAGE AND CHEESE RAVIOLI
¼ cup olive oil
6 ounces ground sausage, partially
cooked
Salt and pepper to taste
1 (10-ounce) package frozen chopped
spinach, thawed and
squeezed dry
¼ cup mascarpone
1/3 cup grated Parmesan
Ravioli dough (recipe follows)
In a large sauté pan, heat olive oil.
When almost smoking, add the sausage
and season with salt and pepper. Cook
until all the liquid has evaporated from the
sausage. Add spinach; cook for 2 minutes.
Remove from heat; pulse mixture in food
processor until you get a coarse texture.
Place in mixing bowl; stir in mascarpone
and Parmesan.
Ravioli dough:
3 cups unbleached white flour
½ teaspoon salt
2 eggs
½ cup warm water
Sift flour and salt together. Place flour
mixture on a board, making a well in the
center of the flour. Drop eggs into the flour
well, using your hand or a fork, break the
yolks and beat eggs slightly. Combine the
eggs and flour together, gradually adding
enough warm water to make a stiff dough.
Knead dough well, until smooth; cover
the dough; let it rest for 15 minutes. Cut
dough in half; roll each half on a floured
board into a thin sheet (about 1/16- to 1/8
inch-thick).
To assemble:
Drop about 1 teaspoonful of filling about
1 1/2 inches apart all along the dough.
When the sheet of dough is fully dotted
with dabs of filling mixture, cover filling
with other sheet of dough. Using your
fingers, gently press dough between
each dab of filling to seal it. Cut ravioli into
squares with a zig-zag-edged pastry cutter,
or very sharp knife. Allow ravioli to dry for
one hour before cooking. Drop ravioli into
8 quarts of boiling, salted water and cook
4 8 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 2 0
038_PIZ_1220_MENUGUIDE.indd 48
for about 10 to 15 minutes, or until dough
is tender. Remove cooked ravioli from pot
carefully with a spider; drain well. Finish
with proprietary sauce.
CHICKEN CHEESE
STEAK SANDWICH
¼ cup vegetable oil
1 large yellow onion, cut into rings
36 ounces thinly sliced chicken breast
6 ounces provolone cheese, sliced
6 crusty Italian rolls
In a large skillet or sauté pan set over
medium-high heat, sauté the onion in 3
tablespoons of oil until tender. Remove the
onions and set aside.
Add the remaining oil to the pan and
sauté the steak until it is just cooked
through. Put a slice of cheese on each roll,
then add six ounces of meat to each roll.
Top the meat with the sautéed onions.
Serve with sweet and hot peppers or fried
mushrooms.
PASQUALE’S PASTA SALAD
16 ounces spinach penne pasta
1 cup prosciutto
6 ounces black olives, pitted
1 large tomato, diced
1 large cucumber, sliced
4 ounces yellow bell pepper, diced
4 ounces red bell pepper, diced
3 ounces broccoli, chopped
3 ounces cauliflower, chopped
2 ounces red onion, chopped
12 ounces house Italian salad dressing
Fresh basil, to taste
Fresh parsley, to taste
Fresh grated pepper, to tasted
Cook pasta until al dente. Drain pasta
and give ice bath. Mix pasta, prosciutto,
olives, tomato, cucumber, bell peppers,
broccoli, cauliflower, onion and dressing
in large bowl. Divide in equal portions into
serving bowls and top with basil, pars-
ley and pepper. Serve with warm house
bread.
TOMATO AND SPINACH PASTA
6 cups tomatoes, diced
2 teaspoons fresh garlic, minced
1 ½ teaspoon salt
½ teaspoon pepper, freshly ground
1/3 cup extra virgin olive oil
1 cup fresh spinach leaves, torn
16 ounces cavatappi
3 tablespoons ricotta cheese
Combine tomatoes, garlic, salt, pepper
and olive oil and set aside while pasta
cooks. When pasta is al dente, drain and
toss with tomato/oil mixture and spinach.
After spinach starts to wilt, sprinkle with
cheese and serve.
FETTUCINI CARBONARA
¼ pound bacon, cut into strips
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 clove garlic, sliced
3 large egg yolks
½ cup freshly grated Parmesan cheese
¼ cup freshly grated Romano cheese
4 teaspoons freshly ground pepper
1 pound Fettucini pasta
Cut the bacon into strips. Put butter,
oil and garlic in a sauté pan that is large
enough to hold all the pasta after it has
been cooked. Set the pan over medium
heat. Cook and stir the garlic until it is a
deep, golden color. Discard the garlic and
raise the heat to medium-high. Add the
bacon to the pan and fry it until it is crisps.
Turn the heat to low and keep the bacon
warm.
In a mixing bowl, lightly beat the egg
yolks with the two cheeses and half the
ground pepper. Set aside.
Cook the pasta in boiling, salted water
until al dente. Drain well. Add it to the pan
with the bacon. Next, add the egg and
cheese mixture to the pan. Toss thoroughly
to coat the pasta and heat through the
eggs. Add the remaining ground pepper.
Serve.
11/11/20 12:00 PM
 PICKLE CHIPS
1 gallon Franks Red Hot
1 pound of butter
1 tablespoon of garlic powder
1 tablespoon of onion powder
2 ounces of honey
Combine all ingredients in a heavy-
bottom saucepot and simmer for 30
minutes.
Remove from heat and blend thor-
oughly so as to incorporate the butter
with the Red Hot.
Take your favorite dill pickle slices,
the thicker the better, and dredge with
whole wheat flour.
Deep fry at 350 F for 4-5 minutes or
until crispy.
Finally, toss in the Buffalo Sauce in a
small mixing bowl.
Serve with a side of Ranch or Bleu
Cheese Dressing for dipping.
Recipe courtesy of Keith Coffman,
Lost River Pizza Company, Bowling
Green, Kentucky
DENISE'S PICK I HATE
PICKLES! But I love this spicy,
fried app that happens to be
pickles. I’ve made these several
times, altering the heat and spice
levels each time.
038_PIZ_1220_MENUGUIDE.indd 49
SUMMERTIME PIE
1 9- to 12-ounce dough ball
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 beefsteak tomato, sliced
¼ cup okra, sliced
¾ cup whole milk ricotta
2 tablespoons pistachios, chopped
½ cup mozzarella, shredded
2 tablespoons shaved Parmesan
4 leaves of basil, torn
Oil a half steel sheet pan.
Place dough in the center of pan and
pour another tablespoon of olive oil
over the dough ball.
Using flat part of your fingers on both
hands, press down the dough, stretch-
ing dough to corners as far as you can.
Let rest at room temperature for 1
hour, covered with plastic wrap.
Once the dough has relaxed,
continue to lightly press dough to the
corner of pan.
Let the dough rest for another hour,
covered with plastic wrap.
Drizzle olive oil and spread moz-
zarella. Par-bake dough for 2 to 3
minutes.
Remove from oven. Spread ricotta
over pizza, leaving ¼ inch at edge.
Top with zucchini and squash, then
sliced tomato.
Evenly distribute okra.
Continue to cook until golden.
Remove pizza and add chopped
pistachios, shaved Parmesan and basil.
KATIE'S PICK Is there
anything better than fresh,
homegrown produce in the
summer? Combining all
of the best summertime
produce could never be a
bad thing.
PROSCIUTTO ARUGULA PIZZA
1 12-ounce dough ball
4 ounces tomato sauce
7 ounces whole-milk mozzarella
2-3 ounces sliced Prosciutto di Parma
½ cup arugula
“Missing” Finishing Ingredient Op-
tions:
Shaved Parmigiano (salty/savory)
Fresh squeezed lemon wedge (cit-
rus/acidity/savory)
Minced Calabrian peppers (spicy
hot/savory)
Piquante pepper juice (sweet and
sour/pickled flavor/savory)
Hot pepper oil (spicy hot/savory)
Agave nectar or honey drizzle
(sweet)
Maldon or Pink Himalayan salt pinch
(salty/savory)
Garlic-infused olive oil drizzle (sa-
vory)
Balsamic reduction drizzle (acidity/
sweet)
Shape and stretch your pizza into a
12- to 13-inch circle.
Add the tomato sauce, leaving a
¼-inch border.
Place the cheese on the pizza and
place the pizza into the oven.
When your pizza is done baking,
remove it from the oven and cut into
desired slices.
Lay the prosciutto over the pizza,
then add the arugula.
Above are a series of ingredient
options that pair well with this pizza
and many others. Choose any one
or two of the missing ingredients to
perfect the pizza to your liking. (Note:
The juice from the piquante peppers
can be used to toss the arugula in. It
creates a delicious sweet and sour/
pickled flavor.)
D E C E M B E R 2 0 2 0 / P I Z Z AT O D AY. C O M / 4 9
11/11/20 12:00 PM
 PRODUCT SHOWCASE
Galbani Premio Mozzarella
This all-natural, authentic mozzarella
offers exceptional flavor and great yield
with unparalleled color, stretch, and
performance. Galbani Premio Mozzarella
is available in whole milk and part
skim loaves, and our shorter and wider
proprietary Tigrato Cut Shreds. See why
pizzaioli across America are finding
Italian Inspiration in this top-of-the-line
mozzarella from Italy’s No. 1 brand. For
information, call (877) 522-8254 or visit
LactalisCulinary.com/Galbani. Connect
with us on Facebook and Instagram
@GalbaniProfessionaleUS.
Vantaggio D’oro
Bellissimo Foods, a national network
of Italian and Mediterranean food
specialists, is proud to introduce
Vantaggio D’oro premium mozzarella
cheese. Delivering the best quality and
value through superior flavor, uniform
melt and excellent stretch, Vantaggio
D’oro premium loaf is available
exclusively through your local Bellissimo
Foods Distributor. For more information,
visit bellissimofoods.com.
5 0 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 2 0
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Univex Stone Hearth
Pizza Dome Oven
The Univex Stone Hearth Pizza Dome
Oven is constructed of hand laid
refractory bricks, multiple layers of
insulation, and a hand cut refractory
brick cooking deck. The refractory bricks
are high alumina content and are hand
cut and laid making sure each oven is
perfect. The multiple layers of insulation
(7 layers) prevent heat loss and have
incredible heat retention. All of this
adds up to an amazingly cost effective,
handmade, incredibly well-cooking oven.
For more information, visit univexcorp.
com or call (800) 258-6358.
Roma Zeppole
For 60 years Roma has proudly been
making authentic Italian foods available
to Americans. Our new Roma Zeppole,
a traditional Italian dessert consisting
of light pillows of fried dough, comes
frozen and individually scored. Just
pull the zeppole straight out of the
freezer and fry. You’ll have a delicious
dessert in less than 2 minutes! Serve
them as-is warm, rolled in cinnamon-
sugar, topped with whipped cream,
or fill them with sweetened ricotta
cheese. To learn more, visit us today at
PerformanceFoodservice.com.
Somerset Dough Rounder
Simplify your dough making process with
Regain control of delivery a Somerset Dough Rounder. A dough
Who’s in control of your restaurant’s rounder allows your store to be much
delivery? Are you? In today’s delivery more efficient, while aiding consistency
economy, many of your customers with every ball. Short on staff? Let the
will never set foot in your restaurant. dough rounder help! This Somerset can
Their only interaction with your produce 7,200 air-tight and uniform
business will be placing the order & pieces an hour and can round dough
having it delivered by a driver. How from 1oz to 36oz, without the need for
well do these touchpoints represent extra hands. There’s a stick resistant
your business? Regain control of dough intake allowing your product to
your delivery by downloading: More move seamlessly through the rounder.
Profitable Delivery: A 30-Day Plan. You’ll This piece of equipment is 32” tall, 22”
learn how you can improve every part long, and 16” wide. Keep up with the
of your delivery program, including: added demand for pizza during this crazy
Marketing, Dispatch, Zoning, Driver time. Automating your kitchen with a
Management & Forecasting. More info: Somerset Dough Rounder will increase
speedlinesolutions.com/Control or call productivity and product output so your
(888) 400-9185. store can succeed, even during the
biggest late-night rush. Visit https://
www.northernpizzaequipment.com/
somerset-sdr400t-rounder.html for more
information or call one of our experts at
(866) 543-0249.
Grande Fior•di•Latte
Did you know that 48% of consumers
are interested in Neapolitan style pizza?
Known for its authentic Italian flavor
and recognition through Associazione
Verace Pizza Napoletana (AVPN), this
style of pizza can help differentiate your
restaurant from the competition. Grande
Fior•di•Latte provides a distinctively
pleasant flavor that is reminiscent of
fresh mozzarella handmade in the Italian
countryside. Grande is an approved
Popcorn Chicken
Fresh Mozzarella local promoter of
La Nova’s Popcorn Chicken. Boneless,
VPN Americas; together, we value the
skinless chicken breast, with rib meat,
tradition and authenticity of Neapolitan
breaded and fully cooked for your
pizza. Grande Fior•di•Latte is all natural
convenience. Oven-bake these to serve
with no artificial colors, whiteners,
as a boneless wing with our World
or preservatives, ensuring you get a
Famous Sauces, top pizzas, salads, kids
traditional, authentic product to serve
meals and more! For more information
your customers. To learn more about
call (716) 881-3355.
Grande’s selection of authentic Italian
cheeses, call (800) 847.2633 or visit us
at grandecheese.com.
*Datassential, 2018
11/11/20 12:01 PM
 TO J O I N U S O N T H E S E P A G E S C O N TA C T :
502-901-2528 OR 502-901-2527
With XLR Rail, hang your ticket
once and don’t handle it again
until it’s done!
Slide all tickets into place with one swipe
of your hand. The busier you get, the
better it works! Eliminate time-wasting
re-handling of tickets. Extendable /
customizable to suit your line length.
Colour Coded individual holders -
highlight special items e.g. Allergies.
Sturdy Ticket Holders are dishwasher
safe. Installed in minutes. Chef Designed
in Australia. So simple, you’ll wonder
why you’ve been fumbling with tickets for
years! US orders via Amazon. Enquiries:
sales@XLRRail.com Visit
www.XLRRail.com
The RediHEAT Heated 2 Pie
Delivery Bag
The RediHEAT Heated 2 Pie Delivery
Bag offers a safe, cost effective way to
satisfy your customer’s hot food delivery
demands and comes in a variety of sizes.
Our high-quality electric food bags are
made with a patented electronic heating
system to keep your food hot for 45
minutes. All of our delivery bags and
heaters are proudly made in the USA
and we guarantee our work with a 2-year
manufacturer’s warranty on each heater
we produce. Each bag has a special
pocket for the heater which keeps the
heating element secure inside the bag
so that it doesn’t move around during
delivery. The cord plugs into a regular
wall outlet, no special equipment or
transformers are required. Visit us online
at www.rediheat.com or call
(888) 556-2024.
050_PIZ_1220_PS.indd 51
Taste of Sicily in every drop
We are bringing Sicily to you! Our Sicilian
roasted espresso coffee is a perfect
complement to your restaurant’s menu.
Rich aroma with balanced yet strong
taste harmoniously come together in
every sip. Authentic taste makes our
coffee the best on the market! Rich,
strong and creamy – our espresso will
make you fall in love at first sip. Currently
we carry espresso pods, nespresso-style
capsules and ground coffee. Please visit
our website sicilianimportsusa.com for
complete list of brands and products.
For more information, contact Sicilian
Imports by phone (804) 868-0240 or
visit sicilianimportsusa.com.
The Paper Straw
You don’t have to be an eco-maniac
to do something great for our planet!
The Paper Straw Factory is a paper
straw manufacturer in South Carolina
(Yes, our straws are really made in the
United States). They are allergen-free,
gluten-free, and soil and seawater
biodegradable. This means they live on
our earth for a small fraction of the time
plastic straws do! We are big believers in
karma, which is why we donate a portion
of every purchase to plant trees in US
National Parks. Not just a few trees,
either. We pledge to plant a minimum of
10x more trees than our straws require.
DANGER: these straws may cause good
karma! Buy our straws and experience
Karmic Sustainability with every sip. If
your customer complains about paper
straws, you have our full permission
to call them Camus. Visit https://
thepaperstrawfactory.com, email hello@
thepaperstrawfactory.com, or call
(864) 438-0862 to get your eco on!
DECEMBER 2020
Sottoriva America Opera
One-240 Artisan Bread And
Pizza Dough Divider
Sottoriva America’s OPERA ONE-240
ARTISAN BREAD and PIZZA DOUGH
DIVIDER offers a complete range
of Artisan Bread and Pizza Dough
production, from small “Ciabatta”
rolls to full length Baguette breads
with incredible “open cell structure”
throughout the entire product. Able to
process high hydration bread and pizza
dough formulations without the use of
oil in the operation of the OPERA ONE-
240. A No Stress Divider with guillotine
cutting and “Die Stamping” accessories.
Inquire as to why the OPERA ONE-240
is the ideal solution for Artisan Bread,
Artisan Pizza Dough and Ciabatta Bread
production in your facility for a variety
of new product ideas. A more compact
and mobile design to fit most anywhere.
Contact Sottoriva America at
(704) 714-5880, or, visit our website at
sottoriva.com for our complete line
of bakery and pizza equipment.
“SOTTORIVA”, our equipment name for
over 75 years!
Imagine…18 percent
more revenue. Done!
Start increasing your revenue by 18
percent or more with an online ordering-
enabled POS system from PDQ POS.
Industry statistics show that checks from
online ordering are 18 percent higher
than phone/in-store orders. The result:
more products sold more frequently to
more people. Plus, online ordering saves
on telephone staffing costs! Contact
PDQ POS at (877) 968-6430 or visit
PDQpos.com to begin saving more and
earning more.
D E C E M B E R 2 0 2 0 / P I Z Z AT O D AY. C O M / 5 1
Versatility for any style
PizzaMaster ® ovens offer exceptional
versatility for a perfect bake. With 80+
sizes and 1,000+ combinations we can
fit any space, allowing you to match your
current capacity and beyond, all in a
small footprint. Heat up to 932 degrees
lets the PizzaMaster mimic wood-fired
capabilities. Top and bottom heating
elements can be controlled individually,
letting you set the optimal ratio for any
type of pizza, and leading to precision
baking for all types of pizzas and breads.
The PizzaMaster can bake any style
from any region—Sicilian, Detroit, New
York, Chicago, and more. In fact, there’s
even an option for steam to use with
bread, protein, and vegetables. See the
versatility for yourself: contact MPM Food
Equipment Group at info@mpmfeg.com
or (800) 976-6762, or ask your food
equipment dealer to contact us today to
set up a free test demo of a PizzaMaster
oven.
DSC Scales & Balances
DSC is your source for name brand
scales and balances at discount prices.
DSC has a full staff of Engineers offering
technical support to help you to select
the proper weighing device for your
application. We offer field and depot
service to minimize your down time.
We have been selling weighing systems
since 1991, so we know what customers
want, top quality brand name scales at
incredible discounts. Call (800) 726-
5883 or visit www.dscbalances.com.
11/11/20 12:01 PM
 YELLOW PAGES

00 Flour..................................................... 53 Dough Boxes/Proofing Trays..................54 Pizza Boxes................................................. 55

Car Signs.................................................... 53 Dough/Doughballs/Sheeted Dough......54 Pizza Mixers............................................... 55

Cheese........................................................ 53 Dough Presses........................................... 55 Pizza Ovens................................................ 56

Coffee......................................................... 53 Dough Rollers............................................ 55 Pizza Pans/Peels/Screens........................ 56

Computer Systems, P.O.S................53, 54 Insurance.................................................... 55 Pizza Presses.............................................. 56

Conveyors...................................................54 Magnets...................................................... 55 Proofers...................................................... 56

Crusts..........................................................54 Mixers......................................................... 55 Sauce........................................................... 56

Deck Ovens...............................................54 Olives.......................................................... 55 Scales.......................................................... 56

Delivery Systems......................................54 On Hold Marketing.................................. 55 Spices & Seasonings................................. 56

Distributors................................................54 Pasta Equipment....................................... 55 Ticket Systems.......................................... 56

Dividers/Rounders....................................54 Pepperoni................................................... 55 Tomato Products.................................56. 57

Dockers.......................................................54 Pesto Sauces.............................................. 55 Wood-Burning Ovens...............................57

Gain Business by Increasing Visibility!

List in the Pizza Today Yellow Pages!
BASE LINE LISTING ENHANCE YOUR LISTING LOGO LISTINGS:
$695.00 PER YEAR! for the first two lines with additional lines, color, caps or bold! $1660.00 per half inch PER YEAR!
(approximately 65 characters per line) Call Stacie Dennison for pricing.

Call Stacie Dennison to reserve your space in the

PIZZA TODAY YELLOW PAGES
502-901-2528 or Fax: 303-693-0117 • e-mail:sdennison@pizzatoday.com

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00 Flour

THE FLOUR OF NAPLES

With a number of award-winning flours, including
their new “0” Nuvola Super for roman & contem-
porary styles, Caputo has a flour for every purpose.
Every pizzaioli deserves the most authentic and
highest-quality flour.
Exclusive importer:
Orlando Food Sales, Inc., Glen Rock, NJ
www.orlandofoods.com • 201-368-9197

Molino Pasini s.p.a. - Italy

Full line flours for Pizza, Fresh Pasta,
Ready Mix for gnocchi
Phone: 1-973-454-8534
+39 0376 969015
www.molinopasini.com - info@molinopasini.com Coffee

Car Signs

Coffee is Our Passion. Premier Sicilian

Cheese Coffee Importer in the USA. Proudly
Presenting: Almanegra, Chicaffe and
El Sol brands
“Classic Italian Cheeses made in the U.S.A.”
804-868-0240
Fresh Mozzarella - Water and Thermoform Pack
Fresh Mozzarella Special Formula for Pizza sicilianimportsusa.com
Fresh Mozzarella Curd • Ricotta con Latte®
Provolone • Parmesan • Burrata • Stracciatella
Gorgonzola • Asiago • Romano • Mascarpone
877.863.2123 belgioioso.com
Computer Systems/Point-of-Sale

Get Control: Point of Sale • Get Results: Point of Marketing

Get Serious. Get Arrow.

Call Now! 888-378-3338........www.ArrowPOS.com

CAP030_YellowPageListing_PT.indd 1 11/2/17 3:45 PM

• Fully Integrated POS Systems • Delivery, Self Ordering, Curbside, Take Out
• Stand Alone, Tablet, Kiosk or Mobile • Complete Inventory and Payroll
• Fully Integrated On Line & Mobile Apps • Real Time 24/7/365 Customer Support Desk
• Enterprise Management & Reporting
• Contact Less EMV PCI Credit Card Interfaces

D E C E M B E R 2 0 2 0 / P I Z Z AT O D AY. C O M / 5 3

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 YELLOW PAGES

Computer Systems, P.O.S. continued Dividers/Rounders

Dough Dividers & Divider/Rounders

NSF, UL Listed. Made in the USA
www.dutchessbakers.com Ph: 800-777-4498
sales@dutchessbakers.com Fax: 715-394-2406

Conveyors

Dockers

Crusts
Dough Boxes/Proofing Trays

• Dough Trays -- Standard & Artisan Sizes – extremely durable and airtight.
Outlasts all other Plastic & Fiberglass Dough Trays!
• Dough Tray Covers – engineered to fit.
• Dough Scrapers – two ergonomic designs.
• Dough Tray Dollies – heavy duty.
The preferred dough tray of pizza operators
in the US and Abroad for over 30 years!
Order by phone or online.
908-276-8484...............www.doughmate.com The Leader in Dough Handling Products

OPTIMAL DOUGH PROTECTION

• Fiberglass composites outlast plastic trays
• Secure stacking, won’t stretch or bow
Deck Ovens • Three standard sizes; optional lids and dollies

Wood Stone Corporation - Bellingham, WA PH 800 458.6050

Stone Hearth Ovens - Wood-fired, Gas-fired, THE ORIGINAL DOUGH BOX www.mfgtray.com
Coal-fired and Wood/Gas combination
1-800-988-8103....................................................................www.woodstone-corp.com
Dough/Doughballs/Sheeted Dough
Delivery Systems

Pizza Forms & Systems, Inc............www.pizzaforms.com

Specializing in Custom Delivery Forms & Labels for the Pizza Industry
155 Romeo, Suite 600, Rochester, MI 48307
800-923-0004.........248-608-8726.........Fax: 248-608-6795

Distributors

BOVA FOOD DISTRIBUTORS • Custom Formulations

– an established, family owned and operated • Frozen Dough Balls
business, serving pizzerias and Italian restaurants
• Par-Baked Crusts
in PA, NJ, MD & DE since 1963. We offer a full line
of the finest pizza making ingredients and supplies. We carry the highest quality imported Italian • Hot-Pressed Raw Crusts
specialties. We can accommodate all of your equipment needs. QUALITY – PRICE – SERVICE
1-800-966-2682.............................. www.bovafoods.com ....................................215-997-1130

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Dough Presses Olives

MUSCO FAMILY OLIVE CO., 17950 VIA NICOLO,

TRACY, CA 95377.....STEVE WILLIS.....800-523-9828
Premium California Ripe Olives, Sicilian-style Green Olives,
Stuffed Olives, Deli Olives®, Zesti Olives®. OU Kosher certified.
www.olives.com..............stevew@olives.com

On Hold Marketing

Pizza & Tortilla Press, Grills

and Accessories. ETL - USA Made
www.dutchessbakers.com Ph: 800-777-4498
sales@dutchessbakers.com Fax: 715-394-2406

Dough Rollers

Pasta Equipment

Insurance

eview the proof PizzaPro

below LowandCostsign-off
Pizza Deliveryon the advertisement
Insurance Program as shown or indicate changes in the column.
Please return
Contact Julie this(717)
Reisinger signed 214-7616. proof to Stacie Dennison at either:
..................................www.amwins.com/apu
Email: sdennison@pizzatoday.com Pepperoni
T H S T R E E T , S U I T E 2 0 0 , LorO Fax: U IMagnets
S502-736-9518
VILLE KY 40203 • 502-736-9500
At Liguria Foods we follow old-world traditional recipes that
MAGNETIC ATTRACTIONS — Custom Magnets • Direct Mail • EDDM focus on flavor, quality and consistency to produce the
Best Pricing Anywhere – 25+ years of experience market’s best-tasting Pepperoni.
(800) 521-4773................................................. www.magneticattractions.com/today www.liguriafoods.com.........535-332-4121

Pesto Sauces

Armanino Foods, 30588 San Antonio Street, Hayward CA 94544 - Fine Italian Sauces
866-553-5611 x101.....www.armaninofoods.com.......Email: customerservice@armaninofoods.com

Mixers Pizza Boxes

PBI Sales ..........................................800-645-2700.............................. www.pbisales.com

10 Planetary & 5 Spiral Mixers - NSF Listed
10 qt to 200 qt sizes – Industry leading warranty
Boxes for Pizza, Slices, Catering, Bakery, Subs, Beverages and More!
Web: www.dutchessbakers.com Ph: 800-777-4498
E-mail: sales@dutchessbakers.com Fax: 715-394-2406 Pizza Mixers

Precision HD-60 Pizza Mixer

7-Year Unconditional Parts Warranty Holdsbowl!
art
on all gears and shafts in the 80-qundles a
Ha . bag
5 lb our!
0
planetary and transmission! of fl
D E C E M B E R 2 0 2 0 / P I Z Z AT O D AY. C O M / 5 5
www.pizzamixers.com • 1-877-R-MIXERS

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Pizza Ovens Discover the Escalon Difference

Fresh-packed, vine-ripened tomatoes with no added
citric acid. Varieties include whole peeled, diced,
Fish Oven & Equipment, Corp. – Wauconda, IL crushed, ground, purées, paste, sauces and more.
Energy Efficient Revolving Tray Pizza Ovens 1-888-Escalon......................www.Escalon.net
Capacities from 44 to 230 Pizzas/Hour
www.fishoven.com.......Toll Free 877-526-8720
Food Service Specialties ... www.foodservicespecialties.com ... 800-657-0811
A private label manufacturer specializing in cheese sauce & tomato-based sauces
Marsal Pizza Ovens....Gas-Fired and Electric Pizza Ovens
w the proof below and sign-off
Standard on Lined
Deck and Brick the advertisement
Pizza Ovens as shown or indicate changes in the column.
Contact Stephanie Martin........................802-658-6600
Please return this signed proof to Stacie Dennison at either: Pastorelli Food Products:
Fax: 802-864-0183....................www.marsalovens.com Since 1952, Pastorelli Food Products has
Email: sdennison@pizzatoday.com been transforming pizzas one pizzeria at a
or Fax: 502-736-9518 time, by continuously satisfying the pizza
Wood Stone Corporation - Bellingham, WA connoisseur’s sophisticated palate with
Stone Hearth Ovens - Wood-fired, Gas-fired, our zesty pizza sauce. Proudly standing
Coal-fired and Wood/Gas combination
1-800-988-8103...................................................................www.woodstone-corp.com apart from and ahead of all the rest as the #1 selling pizza sauce in
Chicago, we consistently deliver a complex and unique flavor profile to
all of our consumers. For more information, we invite you to call us at
1-800-767-2829 or www.pastorelli.com or info@pastorelli.com
Pizza Pans/Peels/Screens

Red Gold - 4 generations of providing high quality

tomato products. American Owned, Grown & Made.
Explore the possibilities with us!
866-729-7187 .......www.RedGoldFoodservice.com
Redpack • Sacramento • Red Gold • Teresa • Glorietta

Scales

Pizza Presses Data Support Company

Pizza Scales – NSF Certified scales, wash down scales
LW Measurments LLC Tree Brand Products
Call toll free 800-726-5883...........www.dscbalances.com

Spices & Seasonings

Pizza & Tortilla Press, Grills

and Accessories. ETL - USA Made
www.dutchessbakers.com Ph: 800-777-4498
sales@dutchessbakers.com Fax: 715-394-2406

Ticket Systems

Hang tickets once and don’t handle again until it’s done!
Slide with a swipe of your hand. So simple, you’ll wonder
why you’ve been fumbling with tickets for years!
Proofers Orders Amazon USA. US Pat: 10,034,561
www.XLRRail.com Enquiries: sales@XLRRail.com

Tomato Products

Discover the Escalon Difference

Sauce Fresh-packed, vine-ripened tomatoes with no added
citric acid. Varieties include whole peeled, diced,
crushed, ground, purées, paste, sauces and more.
Armanino Foods, 30588 San Antonio Street, Hayward CA 94544 - Fine Italian Sauces 1-888-Escalon......................www.Escalon.net
866-553-5611 x101.....www.armaninofoods.com......Email: customerservice@armaninofoods.com

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T H S T R E E T, S U I T E 2 0 0 , L O U I S V I L L E K Y 4 0 2 0 3 • 5 0 2 - 7 3 6 - 9 5 0 0
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The Hot Slice brings you

inspiring stories, strategies
and lessons learned from
successful pizzeria profes-
PACIFIC COAST PRODUCERS – California processor
of Fresh Packed Vine-Ripened California Tomatoes sionals and top experts. This
for the quality conscious Foodservice customer. podcast is hosted by the
We specialize in customer label branding.
We are also proud to offer our excellent team at Pizza Today, the
quality California Fresh Pack tomato premier network for pizzeria
items under FLOTTA, GANGI SUPREME,
PARADISO & PRIMA TERRA brands. professionals.
pacificcoastproducers.com........................................... Contact us: 800-530-3706

EVERY THURSDAY ON
Wood Burning Ovens
ALL MAJOR PODCAST
EarthStone Ovens, Inc. Glendale CA PLATFORMS
800-840-4915
Wood, Coal and Gas Fired Brick Ovens
earthstoneovens.com

COMING SOON

D E C E M B E R 2 0 2 0 / P I Z Z AT O D AY. C O M / 5 7

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 THE MARKETPLACE

Equipment for Sale Dough / Crust

Unbelievably Crispy, Oiled Cracker Crust.

NEW from Bakers Quality.

Think your
current
crust is
crispy?
Think
again

bakersquality . com

Pizza Cutting Guide

BakersQuality_PIZ_1220.indd 1 11/9/20 4:37 PM

Portion PadL

• Custom Made to Your Pizza Size and Slice Applications

• Ideal for Round, Square, Rectangle and Flat Bread Pizzas
• Simple to Use and Easy To Clean
Insurance
• Improves Kitchen Efficiencies, Reduces Food Waste and
Increases Profits
• Perfect for Pizza by the slice applications and FDA Menu
Labeling Compliance Requirements
• Free Shipping When Ordering Two or More Portion PadLs

www.portionpadl.com or call 330-608-5928

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 THE MARKETPLACE

Computer / POS Systems

micoworks_top_PIZ_0817.indd 1 6/16/16 11:35 AM

micoworks_bottom_PIZ_0817.indd 1 6/16/16 11:36 AM

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 THE MARKETPLACE

Equipment for Sale

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Learn more at boxesareextraordinar y.com

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 THE MARKETPLACE

Signs/Delivery

BE SEEN Car Top Signs

Car Signs Increase Sales
Wing Slice Auto ad Mini Quad
Get Started!
Check out the full line at CarSigns.com

Quad

Now Printing Cassel Cabbie Sign Decals 1-800-321-1850

HTH_PIZ_1120.indd 1 10/8/20 11:05 AM
Mixers

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 THE MARKETPLACE
Pizza Pans / Cutters / Screens Pizza Peels

The BEST name in Pizza Peels

Made in the USA Since 1951

Our peels and proofing boards are made with the
highest quality seasoned hardwood.

260-356-6514 www.lillsun.com
Lillsun@cinergymetro.net

Thermal Delivery Bags

Lillsun_PIZ_1220.indd 1 11/9/20 6:21 PM

Telephone Service / Equipment

Never lose a call

Never lose a web order
Even when your internet goes down!
IP Phone Service Cellular Backup Internet
Increase revenue and lower cost Protect against outages
• No Busy Signals • When your Internet fails our cellular
• Call Recording backup router keeps your phones, credit
card processing and web orders all working
• Call Queuing / Auto-Answering
• Multiple (random) start-of-call upsell • The backup kicks in automatically in
messages seconds
• On-hold music/message loops • The same router can be used to create chain-
wide virtual private network to
• Detailed reports—hold times, lost calls etc connect your locations
• Callerid delivered to POS system • SD-WAN LTE/LTE-A modems

Now with optional call center services (in-house and out-sourced)

866-511-5521 sales@pizzacloud.net WWW.PIZZACLOUD.NET
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 THE MARKETPLACE

COMPANY PAGE # PHONE # WEB SITE

All Risks..........................................................................................................58..........................................866-406-3982....................................... www.quote.allrisks.com/pizza

Baker’s Quality Pizza Crust Inc............................................................... 58....................................................................................................................... www.BakersQuality.com

Edge Ovens..................................................................................................60...........................888-480-EDGE (3343)........................................................www.edgeovens.com

Fibre Box Association................................................................................ 60..........................................847-364-9600.................................www.boxesareextraordinary.com

HTH, Inc..........................................................................................................61..........................................407-629-0012............................................................ www.CarSigns.com

Lillsun Pizza Peels ..................................................................................... 62..........................................260-356-6514..................................................................www.lillsun.com

LloydPans .....................................................................................................62..........................................800-748-6251........................................ www.LLoydpans.com/Detroit

Microworks POS Solutions, Inc.............................................................. 59..........................................800-787-2068...................................................... www.microworks.com

Northern Pizza Equipment..................................................................... 58..........................................866-543-0249................................................. www.northernpizza.com

PizzaCloud....................................................................................................62..........................................866-511-5521..................................................... www.PIZZACLOUD.net

Portion PadL.................................................................................................58..........................................330-608-5928......................................................www.portionpadl.com

RediHEAT.......................................................................................................62..........................................855-556-2024........................................................... www.RediHeat.com

Robot Coupe................................................................................................58..........................................800-824-1646.................................................... www.robot-coupe.com

Thunderbird Food Machinery Inc........................................................ 61..........................................214-331-3000................................................www.thunderbirdfm.com

D E C E M B E R 2 0 2 0 / P I Z Z AT O D AY. C O M / 63

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 WE
MISSED
YOU

JUNE 22-24
2021LAS VEGAS CONVENTION CENTER
PIZZAEXPO.COM

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 READER’S RESOURCE

NAME PAGE PHONE WEB ADDRESS

AM Manufacturing 21 800-342-6744 ammfg.com

BakeMark 7 1(562)949-1054 www.yourbakemark.com

Bellissimo Foods 9 800-813-2974 bellissimofoods.com

BrewBilt 11 530-802-5023 brewbilt.com

California Milk Advisory Board 37 209-883-6455 Realcaliforniamilk.com

Corto Olive 13 209-888-8100 corto-olive.com

HS Inc. 29 405-239-6864 hsfoodservers.com

HungerRush 15 866-451-7252 hungerrush.com

J.V.M. Sales, dba Milano’s Cheese Cover flap, 68 800-244-2433 milanoscheese.com

Galbani, Lactalis Culinary 19 800-828-7031 lactalisculinary.com

Grände Cheese Company 67 800-8-GRANDE grandecheese.com

La Nova Wings Inc. 17 800-6LANOVA lanova.com

Mike’s Hot Honey 31 1-212-655-0574 mikeshothoney.com

PDQ Pizzeria System/Signature Systems, Inc. 25 877-968-6430 pdqpos.com

Performance Foodservice 2 performancefoodservice.com

Pizza Expo 2021 64 502-736-9500 PizzaToday.com

Pizza Expo 365 35 502-736-9500 PizzaToday.com

Somerset 27 978-667-3355 smrset.com

Sottoriva America 32 704-714-5880 www.sottoriva.com

Stanislaus Food Products 4, 5 800-327-7201 stanislaus.com

The Hot Slice 33 502-736-9500 PizzaToday.com

The Uhlmann Co. (Heckers & Ceresota flours) 23 866-866-8627 www.heckersceresota.com

Univex 22 800-258-6358 univexcorp.com

D E C E M B E R 2 0 2 0 / P I Z Z AT O D AY. C O M / 6 5

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 EXPO SPOTLIGHT BILL OAKLEY
Pizza Expo 2021 — The Countdown Has Begun!
I
n light of the continuing impact
surrounding the COVID-19
pandemic, including current
government restrictions and limita-
tions on large gatherings and travel
restrictions, the International Pizza
Expo team has made the decision to
postpone the show to allow addi-
tional time for both attendees and
exhibitors to effectively plan their
participation during these challeng-
ing times. Originally scheduled to
take place March 16-18, 2021, at
the Las Vegas Convention Center,
the new dates are Tuesday, June 22
through Thursday, June 24, 2021,
NEW
in the North Hall of the Las Vegas
Convention Center.
Don’t miss out on this opportunity
to come together with thousands of
DATES
pizzeria operators from across the
U.S. and the world. Now more than
ever you need to understand the
current wants and needs of all your
customers, whether they’re Millenni-
JUNE
als, seniors or somewhere in between.
Pizza Expo is your best opportu-
nity to discover what’s new, what’s
working and what’s trending. You’ll
be able to obtain new knowledge,
22-24
insights and ideas that will help you
position your pizzeria for the future.
Pizza Expo continues to be your
one-stop shop for everything you
2021
need for your pizzeria, including
the newest products, equipment
and technology hitting the market.
Throw in an education program and
demonstration program second to
none and you have a game-changing
LAS VEGAS CONVENTION CENTER
experience. Our education program
will include more than 70 business-
6 6 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 2 0
066_PIZ_1220_EXPOSPOT.indd 66
boosting seminars, demonstrations,
workshops and networking events.
We’re adding several new industry
experts and successful pizzeria own-
ers to our speaker lineup who are
eager to share ideas and address the
new hot-button issues facing restau-
rant owners and operators. Where
else, but Pizza Expo, could you find
more than 550 pizzeria-focused
exhibitors on a show floor larger
than eight football fields? Nowhere!
On the show floor or in the class-
rooms, you’ll find real solutions and
opportunities to bring home to your
business. Knowledge is king! Talk to
as many industry experts and indus-
try thought leaders as you can. Pick
their brains to find out what they
are thinking, doing and expecting to
happen as a result of the pandemic.
This is your once-a-year opportunity
to meet face-to-face with industry
suppliers and take advantage of dis-
count pricing and show specials.
There will always be winners
and losers, but only those who arm
themselves with industry knowledge
and are willing to take action toward
positive change will have the ability
to compete and win. The bottom line
is this: In today’s marketplace you
need access to all of the latest trends,
strategies and product innovations.
Pizza Expo is your solution!
It’s all pizza and it’s all for YOU!
BILL OAKLEY is the
Group Show Director for
International Pizza Expo and
Pizza & Pasta Northeast
11/11/20 12:02 PM
 WHEN YOU’RE MAKING
A THOUSAND DECISIONS A DAY,

IT FEELS GOOD KNOWING

ONE INGREDIENT ISN’T DEBATABLE.

JUST GO WITH THE BEST.

END OF DISCUSSION.

What’s your declaration of independence?

Grande is championing operators who have an independent spirit and shared passion
for excellence. By providing the finest all natural, authentic Italian cheeses, along with
an unwavering commitment to quality, we’ll continue to advocate for independents and
their love of the craft.

grandecheese.com 1-800-8-GRANDE
© 2020 Grande Cheese Company

C3_PIZ_1220_Grande.indd 1 10/30/20 9:40 AM

Milanos-PT_FullPage_DEC2020:Layout 1 11/3/20 11:50 AM Page 1

Enhance the holidays with

MILANO'S Fancy Shredded Parmesan Cheese.

Just call us your cheese solution.

Contact one of our Sales Representatives for more information about
products offered by MILANO’S Cheese Corp.

1-800-BIG-CHEESE
(244-2433)

C4_PIZ_1220_Milanos.indd 1 11/3/20 3:54 PM