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As Organ Stop Pizza in Mesa, AZ, celebrates its 50th anniversary this year, it is one of the last remaining pizzerias featuring a massive theatre pipe organ. Its Mighty Wurlitzer is the largest in the world. We chat with co-owner Jack Barz to find out what has kept the destination pizzeria a lasting success.
Don’t forget to read Jack Barz Conversation in the latest Pizza Today: https://pizzatoday.com/topics/people-pizzerias/conversation-jack-barz-organ-stop-pizza-mesa-arizona

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Joe and Jordan Hagy loved feeding their friends at Marshall University in Huntington, West Virginia, so much that after graduation their dad Ralph joined them to open La Famiglia. The restaurant has taken a slow and steady approach to growing the business that today includes a satellite location at the university’s student center. Listen as they share how the Calabrian family brought Neapolitan pizza to the area.

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We sit down with Bill Oakley, longtime Show Director for International Pizza Expo as well as the Pizza & Pasta Northeast Show. Bill dishes on the happenings at next month's PPNE Show in Atlantic City. From the strong attendance numbers to the blockbuster lineup of seminars and demonstrations, Bill says this event is shaping up to be another winner.

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Mike Bausch, owner of Andolini’s Pizzeria in Tulsa, Oklahoma, is a favorite speaker. We talk Pizza & Pasta Northeast. He gets real about online ordering and the current climate in the industry and what you should be doing in your shop.

Show Notes:

There’s still time to sign up for his workshop: W03 Maximizing Online Ordering ($250) on Monday, October 17 from 9:00 am to 11:30 am. at Pizza & Pasta Northeast in Atlantic City. More details: https://ppne.pizzatoday.com/education/education-schedule/#w03-maximizing-online-ordering-250

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Davide Lubrano and Vinny Gallagher opened Pizzata Pizzeria in Philly with their own version of New York style during the height of the pandemic. A few short years later, they are rolling out a Roman style slice shop in Naples, Florida. Learn more about their styles, sourdough starters, employee management style and startup story.

Show Notes:
Don’t forget to check out the National Pizza Month Tool Kit Jeremy and Denise detailed at https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/

See you in Atlantic City at Pizza and Pasta Northeast, October 16-17. Details and registration at https://ppne.pizzatoday.com/

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This week, we’re answering Pizza Today readers' burning questions. We talk National Pizza Month, busiest pizza sales days, oven choices for a first-time pizzeria owners, future growth and the next big pizza style trend to break. We also learn Editor In Chief Jeremy White’s true feeling towards St. Louis-style pizza.

If you have a question for the Pizza Today team, e-mail [email protected].

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This week, we talk growth and Detroit pizza with Danny Stoller at Square Pie Guys. Danny and partner Marc Schechter recently opened their third location in San Francisco. Danny shares some of the lessons he’s learned through expansion and what’s next for the Detroit style pizzeria.

Check out Square Pie Guys’ killer Instagram: https://www.instagram.com/squarepieguys/

Show Notes:

Last chance to BE COUNTED in our Pizzeria Industry Survey. Complete yours today: https://pizzatoday.com/be-counted-pizzeria-operator-survey-portal/

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Brandon Nixon worked in pizzerias for 15 years. He took the leap to ownership after a curious Craigslist ad of a pizzeria for sale in the small Virginia town of Strasburg. He kept the name, Alforno’s Italian Cuisine but overhauled the pizza and sales have soared since then. Listen to his story now.

Don’t forget to BE COUNTED!

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

1. Take the survey now.
   https://pizzatoday.com/be-counted-pizzeria-operator-survey-portal/
2. Complete your Pizzerias to Watch Questionnaire.
   https://pizzatoday.com/pizzerias-to-watch-questionnaire/

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Tony’s Pizza Napoletana has been named Pizza Today’s Pizzeria of the Year. We talk to pizza legend and owner Tony Gemignani about the honor and some of his best moments at the pizzeria. Stick around until the end when Tony reveals what he thinks will be the next hot pizza style.

Read the Pizzeria of the Year feature at https://pizzatoday.com/topics/2022-pizzeria-of-the-year-tonys-pizzeria-napoletana-san-francisco-ca/

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)
2. Complete your Pizzerias to Watch Questionnaire. (ENTRIES CLOSE SEPTEMBER 19, 2022)