Pizza Today

Pizza Today magazine is known worldwide. Over the last 25 years, it has earned the reputation of being the most respected source of business and product information in the pizzeria industry. If you, a pizzeria operator are in need of solutions to situations to problems in your store ...or are looking for opportunities to increase your profits ...this is the magazine to turn to first.

In our research we've found our readers have five major concerns: Marketing, Employee Management, Practical Business Methods, Food Handling & Safety and Menu Expansion. Along with in-depth reviews of some of the most successful pizzeria operations in the country ...we cover all those topics ...every month.

Understanding this is a business publication and not some novel or special-interest magazine,  our editorial is written in a style known as Service Journalism ...in other other words, every feature, column and article gets right to the point. Jeremy White, our Editor-in-Chief has assembled one of the best ...if not THE best staff of writers in the foodservice business. Our exclusive staff of industry experts includes, Big Dave Ostrander, Kameron Karington, Jeff Freehof ...and the best food critic in the country Pasquale "Pat" Bruno of the Chicago Sun Times.

Finally, we provide our magazine to our readers through what is known as Controlled Circulation ...FREE ...with a hitch. You must be a qualified pizzeria operator ...and you must "request" it, through writing, e-mail or telephone communication. We also must limit the circulation to a little more than 40,000 ...but if you are a paid NAPO member, you are guaranteed to receive the magazine.

Click here to visit Pizza Today's web site:

http://www.pizzatoday.com