PIZZA TODAY DELIVERS INDUSTRY’S BEST SOLUTIONS & OPPORTUNITIES
For many years, we’ve known the average pizzeria operator is a self-taught entrepreneur. Capable of baking an excellent pizza, many struggle to find a profit because they don’t understand the business. Pizza Today addresses the unique challenges facing today’s pizzeria operator in every issue.
With the most experienced editorial staff in the pizzeria business, our philosophy is simple. We focus on the best solutions and opportunities we can find. Our features and columns are short and the point, so readers easily find and read information critical to the success of the businesses.
Personally visiting and studying the business practices of hundreds of the best pizzerias in the country along with biannual reader surveys is our way of confirming our editorial content is appropriately addressing the critical needs of today’s pizzeria operators. Over the years, this practice has developed the magazine you see today.
Pizza Today’s subscribers spend more than 40 minutes reading each issue. That’s at least 25 more than the average trade magazine.
Pizza Today also continues to lead the food service publishing world with more TABBIE Awards for editorial, design and excellence then any other food service magazine. Pizza Today’s social media and e-newsletter have also been recognize amongst the best in the world. In fact, Pizza Today has one more TABBIE awards over the last several years than any other English speaking trade or business publication in the world.
PIZZA TODAY’S EDITORIAL FOCUSES ON A CRITICAL TOPICS.
Recipes, food prep and safety are extremely important. Whether the pizzeria be a dine-in, carry/out and delivery, mobile, fast casual, coal and wood-fired or a combination of them all, the recipes, amount of food prep and methods of food safety vary from one type of pizzeria to the next.
Customer service is all about the dining experience. Whether it’s to simplify the order process decrease the wait time or to accommodate the needs of the family on their night out, a positive Danny experience is all about customer service.
Marketing is a moving target. Remember door hangers? Social media is now an important part of every successful pizzerias business day. Instagram, Pinterest, Twitter and Facebook are all playing important role in promoting the images of their businesses.
Business management, while appearing simple, specialize financial reports, selecting suppliers, proper site selection and how and when to open the next location can make or break a pizzerias success.
Employee management in a pizzeria is different. Scheduling? Cross training? Managers’ responsibilities and conversation? How does an owner work ON the business and not IN it? These continue to be some of the most frequently asked questions.
READERS SURVEY CONFIRMS PIZZA TODAY’S PREFERENCE THROUGHOUT THE INDUSTRY
2016 READER SURVEY REPORTS:
- 74.6% of Pizza Today’s subscribers read fourout of four issues
- Pizza Today reaches more than 96,000 pizzeria personnel every month with 2.4 readers per copy.
- 91.6% or owners, managers or CEO/president
- Pizza Today subscribers average 40.2 minutes of reading shipper issue… that’s 25 minutes more than the average trade magazine!
- 57.7% of Pizza Today’s subscribers also read “the other industry publication”
AMONG THOSE THAT READ BOTH MAGAZINES:
79.6% believe Pizza Today has better marketing information
79.9% believe Pizza Today provides better business solutions
76.8% believe Pizza Today does a better job with employee management and training
82% believe Pizza Today has a better menu expansion ideas
87.5% believe Pizza Today does a better job providing recipes
80.7% believe Pizza Today does a better job reporting on independent pizzerias
75.4% believe Pizza Today does a better job reporting on chain pizzerias
72.6% believe Pizza Today does a better job reporting industry trends and analysis
82.6% believe Pizza Today is better design with better graphics
86.1% believe Pizza Today is easier to read
88.3% believe Pizza Today is more useful
84.9% of the Pizza Today is more accurate
88.4% believe Pizza Today has more integrity
PIZZA TODAY’S CIRCULATION
FACTS: BASED ON PUBLISHERS’ STATEMENT 6/2017
Pizzeria industry magazines are controlled publications. We do not charge a subscription fee. Our goal is to get 100% of the subscribers to personally request a subscription. Personal-request subscriptions are the sure sign of interest and or equivalent to paid subscriptions for consumer publications. If someone is receiving a magazine that has not been requested, the odds of readership are slim to none.
BASED ON PUBLISHER STATEMENT 6/2017:
- Pizza Today’s average monthly circulation is 40,017 copies.
- 89.3% (35,722) of the pizzeria operators have personally subscribed to Pizza Today.
- 29,750 have personally subscribed to Pizza Today within the last 12 months… A minimum of 18,566 MORE pizzeria subscribers than any other pizzeria trade magazine.
- 98.2% of the subscriptions include the individual’s name and title.
- 45% more than any other industry publication
- 69% are independent operators
- 22.9% are franchise operators*
- 4.8% are chain operators*
*NOTE: recent growth of fast casual and small multi-unit operators is reflected in the number of franchise operator subscribing to the magazine.