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The funky and quirky Cross Eyed Cow Pizzeria sits on the iconic Route 66 in California. We talk to mother/daughter team Donna Grainger and Weather Preston about how the pizzeria balances tourist stop and community-engaged business. Don’t miss the story of its WV Bus and what happened when it was stolen.

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Buccilli's Pizza of Clare in the small town of Clare, Michigan, is celebrating its 50th anniversary in 2023. Shari Buccilli sits down to chat with us about running the family owned pizza business, how the company is celebrating its big milestone and how Buccilli's has managed to keep up with the times through five decades.

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Kelly and Brian Glynn met while working at Village Idiot Pizza in Columbia, South Carolina in the 1990s. The couple purchased the business in 2003 and have spent 20 years growing the business to three locations, being the hot spot in Columbia and earning regional and national accolades along the way. Hear their pizzeria story and what’s next.

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This week, we talk to Joey Karvelas of Karvelas Pizza Co. with four Georgia locations and a fifth opening in Alabama. Joey gets real on growing pains — especially during a turbulent financial market, what it takes to open new locations and how to optimize menus and staffing for expansion. Stick around until the end when the interviewee becomes the interviewer and Joey asks Jeremy and Denise a can't-miss question.

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This week, we chat with the talented Sarah Minnick, chef/owner of Lovely’s Fifty Fifty in Portland, Oregon. Her approach to pizza, a farm-to-table menu and mastery of unconventional ingredients has earned her coveted culinary esteem and an entire episode of the Netflix’s hit Chef’s Table. Listen as she shares an operational shift, details of her sourdough and her ingredient philosophy.

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Denise and Jeremy are back with more State of the Pizzeria Industry Report insights. This week, they talk independent pizzeria market trends, sales and profit margins, employees, online ordering, third-party delivery and more.

Read the full State of the Pizzeria Industry Report at https://pizzatoday.com/industry-research/state-of-the-industry-report-2023-access-portal/

Show Notes:

Here are some links on the topics we covered this week for you to dive into and learn more:

Catering

https://pizzatoday.com/topics/operations/booking-catering-and-facility-rental/

Marketing Online Ordering

https://pizzatoday.com/topics/brand-marketing/growing-online-ordering-requires-planning-and-marketing/

Do It Yourself Delivery: What Are the Costs?

https://pizzatoday.com/topics/operations/do-it-yourself-delivery-what-are-the-costs/

I Make a 20 Percent Profit Margin, and So Can You

https://pizzatoday.com/topics/employee-management/make-20-percent-profit-margin-can-2/

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Jeremy White and Denise Greer dive deep into the State of the Industry Report findings to share menu trends. They reveal what’s happening in top pizza styles, new styles, hot pizza toppings, trending appetizers, and other popular menu items. Next week, we’ll look at sales, employees, and operations trends.

We surveyed 750 pizzeria owners from all 50 states to see what’s happening in America’s pizzerias. We combed through surveys, national reports and key industry indicators to bring you the State of the Pizzeria Industry. You can read the full report at https://pizzatoday.com/industry-research/state-of-the-industry-report-2023-access-portal/

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Happy New Year from the Pizza Today Team. Jeremy White, Josh Keown and Denise Greer recount some of the best moments of 2022 and look to 2023. We wish you great success and joy in the new year.