Slice, a premier mobile app for ordering pizza, announced partnerships with Bertucci’s Brick Oven Pizza & Pasta and Buca di Beppo, two of the nation’s top pizzeria chains. To celebrate the launch, pizza lovers can enjoy 10 percent off their first order from Bertucci’s or Buca di Beppo on the Slice app with code BERTBUCA, from now until July 15th, 2019.
It’s the kitchen upgrade of a lifetime, and for one lucky winner, it has once again, become a reality. For a second year in a row, Hot Rocks Ovens gave away a free oven—a value of $35,000. Participants could register on-line or directly at the Hot Rocks Ovens’ booth at the Las Vegas Pizza Expo in March.
Beyond Meat’s IPO debut May 2 turned out to be a blockbuster event. It’s soared nearly 250 percent since to $87 per share, making it the most successful launch of 2019.What’s most interesting about the surge is the booming movement it suggests.
When it comes to menuing ingredients, Italian restaurant operators have a wealth of options at their disposal, from cured meats and delectable cheeses to rich sauces and artisan oils to signature wines and other beverages.
California Pizza Kitchen has arrived at Philadelphia International Airport. This location now offers travelers a wide range of fresh and creative menu items made-to-order, including California-style hand-tossed pizzas, healthful salads, high-quality sandwiches, craft cocktails and CPK’s breakfast menu.
Opening May, the Mozzarella Store, Pizza & Caffè (822 N. Michigan), is a restaurant and specialty retail shop in the heart of Chicago steps from Michigan Avenue. Unique to the U.S., the Mozzarella Store offers fresh-made-daily “Fior di Latte” mozzarella and burrata, along with fresh and aged Italian cheeses made from local organic milk, created the traditional Italian way.
Roosevelt Collection, the mixed-use lifestyle center in Chicago’s South Loop, announced the official grand re-opening and new exhibits at the U.S. Pizza Museum. Open on Fridays from 1-8 p.m. and Saturdays and Sundays from 11 a.
With a century-old recipe and authentic, Neapolitan cooking method, L’Antica Pizzeria da Michele opens its first U.S. location in the heart of Hollywood this Thursday, May 9, 2019. The concept originates from the famed Naples pizzeria, which first had its Hollywood moment with notable inclusion in Elizabeth Gilbert’s memoir “Eat Pray Love,” followed by Julia Robert’s film adaption in 2010.
Since opening more than 22 years ago just outside the gates of Louisiana State University in Baton Rouge, Rotolo’s Pizzeria has grown from a college bar and pizza joint to an established brand across four southern states.
The owners of D.P. Dough, the nation’s largest calzone franchise and third largest college-focused restaurant chain, have inked an agreement to sell the company to Calios, a 13 unit competing calzone chain.
Chef Chris Cosentino, winner of Top Chef Masters and co-owner of San Francisco’s Cockscomb, Jackrabbit in Portland, Oregon, and Acacia House in the Napa Valley, is opening his first restaurant in Houston—and arguably, his most personal—in September 2019 with his business partner Oliver Wharton.
Patrons of any restaurant, whether it’s pizza, fast casual, or fine-dining, expect a few things in exchange for their loyalty and their dollars. First, tasty food. Second, attentive service. Third, WiFi.