Denise Greer

Louisville

Executive Editor at Pizza Today

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pizzatoday.com

Articles

Conversation: Aaron Truong, Hapa Pizza, Beaverton, Oregon

3 weeks ago | pizzatoday.com | Denise Greer

Concept:We came up with the concept for Hapa Pizza somewhat by accident. My wife is a fourth-generation Asian American, so her family ate a lot of Americanized food, including pizza, burgers, etc. On the other hand, I’m a second-generation Asian American, so our family ate exclusively Asian food in our household growing up. When we got married, I wanted to learn how to make food that she enjoyed and ended up doing a deep dive into the fascinating world of pizza making.
2025 Beverage Trends for Restaurants & Pizzerias: Tip the Glass

3 weeks ago | pizzatoday.com | Denise Greer

What’s happening in the beverage industry with current drink trends? Current beverage trends across America are “fluid.” Pun aside, what’s hot in beverages is constantly changing as U.S. consumer tastes change. Explore 2025 Beverage Trends for Restaurants & Pizzerias. Before we dive into what’s happening on a national scale in domestic beverage markets, let’s dive into the pizza industry specifically as our base.
Deconstructing a Killer Sandwich

3 weeks ago | pizzatoday.com | Denise Greer

There are pizzerias that post their weekly sandwich specials that cause a storm of interest and adoration from local foodies and influencers. Fans line up to try the special before the pizzeria runs out due to sheer sales volume. That is the kind of sandwich special that moves the needle. If you are going to offer a sandwich special at your pizzeria, it should the best sandwich you and your customers have ever eaten.
Conversation: John Rea, Via Farina, Omaha, Nebraska

1 month ago | pizzatoday.com | Denise Greer

A quick Q&A with John Rea or Via Farina in Omaha, NebraskaOur concept has always been pretty simple: fresh pasta and sourdough pizza with a friendly and welcoming vibe. We have added charcuterie on a pretty great level to now focus on pizza, pasta and charcuterie. We want to be comfortable enough for a guest to come enjoy a pizza and a Peroni, but also elevate the overall experience. Our pizza style would fall into the non-traditional or maybe neo-Neapolitan category.
Pizzerias dedicate an entire room to dough production

1 month ago | pizzatoday.com | Denise Greer

Entering Flour + Water Pizzeria in San Francisco’s Mission District, your eyes are immediately drawn toward a wall of windows encasing a room designed specifically for the dough-making process. “The magic of pizza and the foundation for it – the dough – is often hidden behind closed doors, but as a restaurant group, we love to celebrate the craft and the process behind everything we do,” says co-founder and Chef Ryan Pollnow.
Pasta-tively Perfect: A Guide to Commonly Used Types of Pasta

1 month ago | pizzatoday.com | Denise Greer

Explore various pasta shapes to add to your menuThere are roughly 350 different types of pasta in the world. Some say that number is closer to 600 or even 1,000. Either way, that’s a lot of pasta types and shapes to know – and use – in your kitchen. Let’s narrow the list down to some pasta types commonly used inrestaurants and pizzerias. The next question, do you make or buy pasta? Last fall, we tasked the talented Laura Meyer with diving into house-made pastas.
International Pizza Challenge 2025 Daily Results

1 month ago | pizzatoday.com | Denise Greer

Results are in during pizza competitions and Italian sandwich competition at Pizza Expo 2025We are bringing you results as we receive them from the International Pizza Challenge and the International Italian Sandwich Championship at Pizza Expo 2025. This year’s International Pizza Challenge 5 divisions: Traditional, Non-Traditional, Neapolitan/STG, Pan, & World’s Best Cheese Slice, which will be represented in the pizza bake-off that will showcase the world’s best pizza makers.
2025 Pizza Expo Speakers Roundtable: Top Business Concerns

2 months ago | pizzatoday.com | Denise Greer

According to our pizzeria operator survey data, as well as a small business survey, key concerns topping both lists include rising costs, inflation, supply chain issues, tariffs, labor issues and more. As we gear up for Pizza Expo, we are pulling together a roundtable discussion featuring a handful of Pizza Expo speakers to address some of the top business concerns restaurants are facing right now. See how they are tackling them.
A Pizzeria’s Guide to Cured Meats

2 months ago | pizzatoday.com | Denise Greer

Looking for the Cure? Cured Meats are the answer for your next pizza special. Cured meats may be just the “cure” you are looking for to spice up your menu. Yes, pepperoni and bacon are pizza fan-favorite cured meats, but there are a host of flavorful salami lobbying for your attention. Eager, culinary-curious diners are looking to your pizzeria to infuse variety and creativity with a new meaty ingredient.
James Beard Award-winning Chef Ann Kim debuted in Target Collaboration

2 months ago | pizzatoday.com | Denise Greer

Restaurateur & Chef Ann Kim introduced as Good & Gather Collab in Target StoresChef Ann Kim to be first-ever chef collab with Target retailer’s flagship owned food and beverage brand Good & Gather. Target kicks off its Good & Gather Collabs with seven frozen pizzas and apps from Ann Kim. Ann Kim came onto the pizza scene with the opening of Pizzeria Lola in Minneapolis in 2010, followed by Hello Pizza in 2012, Young Joni in 2016 and Sooki & Mimi in 2021.