Meet Jillana Miller and Ahmad Butler, co-owners and chefs at Miller Butler in San Pedro, CA. Congratulate them on being named Rising Stars in the Pizza Industry. They have quickly made a name for themselves in the LA pizza scene. You can read a quick Q&A with Jillana all about the business at: https://hubs.ly/Q02GyJXg0 Photos by John Mattera / John Mattera Photography.
Pizza Today
Book and Periodical Publishing
Louisville, Kentucky 2,316 followers
Pizza Today is the No. 1 trade publication for pizzeria owners and operators!
About us
Pizza Today is the leading resource for the pizzeria industry. The magazine addresses the unique challenges facing today’s pizzeria operator in every issue, as well as on PizzaToday.com and through social media and email. Pizza Today continues to lead the food service publishing world with more TABBIE Awards for editorial, design and excellence then any other food service magazine. Pizza Today’s social media and e-newsletter have also been recognize amongst the best in the world. In fact, Pizza Today has won more TABBIE awards over the last several years than any other English speaking trade or business publication in the world. Pizza Today was launched in 1984 when a pizzeria owner in the tiny town of Santa Claus, Indiana, realized he needed help growing his business. “Surely,” he thought, “there must be a periodical or tradeshow that can give me the type of advice I need to be successful.” Well, he was wrong. So he started a magazine himself, Pizza Today, and brought in the industry’s top consultants and experts to provide the type of critical information you still find in our pages three decades later. In 2015, the magazine was acquired by Emerald Expositions in San Juan Capistrano, California. Today, Pizza Today, International Pizza Expo, Pizza & Pasta Northeast and the National Association of Pizzeria Operators offices are located in Louisville, Kentucky. Follow Us On: Facebook: /PizzaToday Instagram: /pizzatoday Twitter: /PizzaToday Pinterest: /pizzatoday Youtube: /PizzaTodayMagazine
- Website
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https://www.pizzatoday.com/
External link for Pizza Today
- Industry
- Book and Periodical Publishing
- Company size
- 11-50 employees
- Headquarters
- Louisville, Kentucky
- Type
- Public Company
- Founded
- 1984
- Specialties
- pizza, pizza industry, pizza companies, news, restaurants, foodservice, food, advertising, marketing, pizza business, pizzerias, pizzeria owners, pizza chains, independent pizzerias, pizza expo, pizza and pasta northeast, trade magazine, pizza makers, pizzaioli, restaurant business, restaurant marketing, and social media
Locations
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Primary
Get directions
908 S. 8th St
Suite 200
Louisville, Kentucky 40203, US
Employees at Pizza Today
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Mike Bausch
Award-Winning Restaurateur & Certified Master Pizzaiolo | Owner of Andolini's Worldwide, 2x Amazon Best-Seller & Creator of Unsliced Restaurant…
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Annelise Kelly
Freelance Writer | Copywriter | Brand Storyteller | Content Strategy | Social Media | Food Wine Travel Hospitality | Portland, Oregon |…
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Mandy Ellis
Freelance Content Strategist, Brand Messaging Strategist, Content Marketing Writer | Hospitality Tech, AgTech, Food, Real Estate, PropTech, Travel…
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Mustafa Yarımkaya
Company Owner at Pizza Today
Updates
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Pizza Guys Franchises Inc., the Sacramento-founded pizza restaurant renowned for its commitment to fresh, high-quality food, is excited to announce a new partnership with professional basketball player Malik Monk. Having just completed two successful seasons in Sacramento, Monk will join the brand as the latest "Pizza Guy," promoting its delicious offerings and community-focused initiatives. Read the Release: https://lnkd.in/eHe9Bg_i
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This week on The Hot Slice Podcast Executive Editor Denise Greer goes one-on-one with Hillary Lake, co-owner of Hillary’s Chicago Pizza, in St. Augustine, Florida. Born out of the pandemic as a pop-up, Hillary's Chicago Pizza has been in the brick and mortar location for a year and a half. Hillary talks business and the vision she has to tie her social work education with a pizza farm. Listen now at https://hubs.ly/Q02Gcjm30
214. Chicago Pizza with Hillary Lake - Pizza Today
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Chris Decker creates an absolute stunner for you to try. He says, "When I think summer, I think about a beautiful, bountiful garden. When I was a kid, my parents always had tomatoes, cucumbers and squash growing, and we would enjoy it for the whole season. I channeled those memories making this pizza, an array of seasonally fresh produce and some beautiful bright flowers. I know a lot of you are probably thinking, “I would never put flowers on a pizza.” Well, I love it! They add so much to the experience." Get the recipe: https://hubs.ly/Q02F_VZW0
On Deck: Summer's Bounty Pizza - Pizza Today
https://pizzatoday.com
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Check out who is among America's rising stars in the pizzeria industry. https://hubs.ly/Q02FB9dL0
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Did you catch our chat with Giovanni Cesarano? We talk about how he’s able to keep King Umberto top of mind in a changing New York pizza scene. We learn more about how the business has elevated and talk pizza styles. Listen now: https://hubs.ly/Q02FdB4M0
212. Catching up with King Umberto’s Giovanni Cesarano - Pizza Today
https://pizzatoday.com
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Don't sleep on wings! They continue to be a top seller for pizzerias. Jeremy White dives into the history and some killer wing recipes. https://hubs.ly/Q02F2btx0
Wings Remain One of the Hottest Appetizers in your Portfolio - Pizza Today
https://pizzatoday.com
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Tomato season! The best time of year! John Gutekanst dives into categories and ways to use them, along with a killer Big Red Triple Tomato Pizza with Pancetta and Brie recipe. https://hubs.ly/Q02CLR790
Killer Summer Tomatoes - Pizza Today
https://pizzatoday.com
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When it comes to online ordering, "One of restaurant owners’ biggest mistakes is assuming customers will understand how to modify their orders," Mike Bausch says. "If your customer can’t easily find the option to make a half-size pizza or have their hand held to the special requests section, they either abandon their order or settle for something they don’t really want. Go to his Mike's Monthly Tip for online menu help: https://hubs.ly/Q02CGRgv0
Mike's Monthly Tip: Maximizing Online Menus - Pizza Today