This Week in Pizza | May 3, 2017




PMQ, Inc. The pizza industry's #1 business media source.
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Restaurant chains and other foodservice trade groups claimed a last-minute victory as President Trump’s Food & Drug Administration delayed nutritional labeling rules that were supposed to go into effect today. Health and Human Services Secretary Tom Price said the rules are “unwise and unhelpful” and need to be rewritten. This is the third time the rules have been delayed. A new target date of May 7, 2018, has been set, but in the meantime, the FDA plans to review the rules and will likely revise them.

Why does the National Restaurant Association support the menu labeling rules? Find out at PMQ.com.

 
 

Three Targeted Facebook Ads You Should Be Running

Looking to attract new customers and widen your Facebook fan base? Bruce Irving, the brains behind the Smart Pizza Marketing podcast, recommends creating a Facebook ad campaign that specifically targets people who don’t already like your page. He also explains how you can upload your email list to Facebook for additional targeting and narrow your ad’s reach to a certain radius around your pizzeria’s physical address.

Click here to learn how to create these Facebook ads.

 
 

Get the latest news, strategies, recipes, business and marketing tips from PMQ Pizza Magazine!

Subscribe now for FREE!
 
 

Discover the Escalon Difference (Sponsored)

You go to great lengths to make sure your food tastes great. Escalon does the same for its tomatoes. Escalon never adds citric acid to speed up production time because they’re passionate about protecting the natural, pure flavor of their tomatoes. Learn more about their commitment to quality.

Watch a video about Escalon’s gentle processing methods.

 
 

You Have to Schedule an Appointment to Try This “Spectacular” Pizza

The DoughDici is a “time-sensitive” pie: It takes three days to cold-ferment the dough, another 12 hours for the dough to rise—and if you show up a little late to eat it, it won’t taste as good. But pizza lovers in Manhattan are going gaga over this one-of-a-kind soufflé-like pizza, which is only available by appointment and costs $38. Best of all, it helped the fledgling Sofia Pizza Shoppe, which only opened last July, get coverage in the New York Times and the Daily Meal this week.

Read more about the pizza that one prominent NCY pizza blogger calls “spectacular.”

 

The Quest for Pizza Gold

2017 World Pizza Championship

May 8-10, 2017

The U.S. Pizza Team returns to Parma to compete in the “Olympics of pizza”! Join us on PMQ’s social media for exclusive photos and videos from the global event, featuring 17 top pizzaioli from around the U.S.

USPT members say, “Thank you!” to our sponsors for making this year’s trip possible!

 
Interested in advertising? Click here.
 

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