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Janet Duran is a breakout pizzeria operator in the July issue of Pizza Today. Find out how she’s taking her pizzeria, 550 Pizzeria in Laredo, Tx, to the next level after celebrating its second anniversary. We also talk beating the scorching heat at the restaurant, inflation and pricing, lessons learned and favorite pizza.

Show Notes:

You can register for Pizza & Pasta Northeast at http://pizzaandpastaexpo.com

Don’t forget to BE COUNTED!

If you are a Pizzeria Owner or Operation, do these two things:

1. Take the survey now: (SURVEY CLOSES AUGUST 19, 2022) https://survey.alchemer.com/s3/6931994/Pizza-Today-s-Independent-Pizzeria-Operator-Survey-2022
2. Complete your Pizzerias to Watch Questionnaire: (ENTRIES CLOSE SEPTEMBER 19, 2022) https://pizzatoday.com/pizzerias-to-watch-questionnaire/

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We at Pizza Today are diving deep into Pizza Industry stats for you. But we need your help by completing a vital industry survey. The team hits on what’s in the Pizzeria Industry survey. We outline the comprehensive look at the industry and what it means for the individual operator. We also highlight our new 30 Pizzerias to Watch List and how you can make the list. Listen now.

If you are a Pizzeria Owner or Operation, do these two things:

1. Take the survey now: (SURVEY CLOSES AUGUST 19, 2022) https://survey.alchemer.com/s3/6931994/Pizza-Today-s-Independent-Pizzeria-Operator-Survey-2022
2. Complete your Pizzerias to Watch Questionnaire: (ENTRIES CLOSE SEPTEMBER 19, 2022) https://pizzatoday.com/pizzerias-to-watch-questionnaire/

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Rob Cervoni is a breakout pizza operator. He’s deviated from the NY norm to feature Roman-style pizza at his pizzeria, Taglio in Long Island, New York. Listen as he shares more on this red hot pizza style, growing his concept, meeting staffing challenges and up-and-coming trends in the pizza industry.

Check out a quick Q&A with all of our Rising Stars at https://pizzatoday.com/topics/people-pizzerias/rising-stars-of-the-pizzeria-industry-2022/

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Pizza master Chris Decker now has his own recipe column in Pizza Today. Chris is managing partner at Metro Pizza in Las Vegas. He’s one of the brightest minds in the business and we all drool over his @Everythingbutanchovies Instagram. We talk recipe column, pizza creativity, anchovies (of course), pizza pairing tips and what’s next for Chris.

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This week, we talk to the operator on the cover of our July issue of Pizza Today, Tara Hattan. She’s among a select group of pizzeria professionals that we’ve named “Rising Stars in the Pizzeria Industry”. Tara owns Zasa’s Pizza and Wings in Tulsa, Oklahoma and is World Pizza Games Champion. Hear all about her transition from maker to owner, opening a second location, pizza topping trends and dough acrobatics.

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Today is National Detroit-Style Pizza Day. What better way to commemorate the occasion that to revisit our conversation with the original Detroit pizza, Buddy’s Pizza. Listen to Chief Branding Officer Wes Pikula talk about the development of the Detroit pizza and how the legendary pizza company is in full growth mode.

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This we talk to Steve and Patricia Bangos about moving their pizzeria, Eureka Pizza Company, from Seward, Alaska to Yorba Linda, California. Learn how the concept has translated and thrived with a very different customer base. Also discover their cornerstones to customer service.

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This week, we talk to Stuart Cameron, chef at The Crown Tavern in Manchester, New Hampshire. He was an Ivy League science student who fell in love with restaurants and never looked back. See how he developed his dough formula and perfected the neo-Neapolitan pizza the tavern is known for.

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This week, we talk to Brett and Chadd Nemec, who opened Zaza’s Pizzeria in Chicago, a mere five months ago. We talk opening strategies, New York-style pizza in the Chicago market and what’s next for the brothers.

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Going strong 15 years in the pizzeria business is a feat. The Pizza Place on Noriega has done just that in San Francisco. We talk succeeding in the Bay Area market and best business practices with owners Cindy and Kevin Hayward-Baryza.