Detroit Style Pizza Google Alert 2017 News Highlights

In this video we filter through almost 100 pages of google alerts on the phrase “Detroit Style Pizza” to create this look back at 2017. It was an amazing year for Detroit Style Pizza. Dozens of new places started serving up what not too long ago was considered a Motor City secret. The style also won awards around the world and ranked high on many lists. The stage has been set for Detroit Style Pizza to really take off over the next several years with all the momentum coming out of 2017.

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Detroit Style Pizza Wins Great Pizza War of 2016

Detroit Style Pizza Wins Great Pizza War of 2016 In June 2016, the New York Post decided to rail against Detroit Style Pizza in favor of its native New York Style. The Post called our style of pizza the “new hipster horror” and pointed out that it’s not “topped with bullets.” Such disparaging remarks didn’t go unnoticed, as the pizza world and Detroit media quickly came to the defense of Detroit Style Pizza in what Mike Thompson dubbed “The Great Pizza War of 2016.” Both traditional and social media quickly erupted with criticism for the Post editorial. We’re truly passionate about Detroit Style Pizza, so we were thrilled to see… Read More

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Exciting News from the 2016 International Pizza Expo

I recently returned from the International Pizza Expo in Las Vegas, where I took second place in the Best of the Best Competition. The competition represented a bittersweet moment for me, as this was the last year I was eligible to compete but also the year I was inducted as a member of the World Pizza Champion Team – an incredible honor I’m both humble and proud to receive! But the International Pizza Expo is much bigger than me, and I’m thrilled to report exciting new developments from the expo that will positively impact all Detroit Style Pizza Makers. When I was named World Champion Pizza Maker of the Year in… Read More

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How to Start a Successful Pizzeria, Part 10: Training

This is the tenth in a multi-part series about how to start and grow a successful pizzeria, by World Champion Pizza Maker Shawn Randazzo Before I founded Detroit Style Pizza Co., I had years of experience in the pizza industry: I started as a delivery driver in high school, worked my way up to management, and eventually purchased an existing establishment before launching my own recipe and brand. Now a days I hear of insurance companies and landlords turning people away if they have no experience in the pizza business and are looking to open a pizzeria. They are only accepting those with experience and training. Still, all those years of… Read More

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How to Start Your Own Successful Pizzeria, Part 9: Location and Lease

This is the ninth installment of a multi-part series on how to plan, start and grow your pizzeria business Location, location, location. The oft-repeated real estate mantra rings true for the pizzeria industry. Here’s how to find a location for your pizzeria and negotiate a favorable lease. How to find a location for your pizzeria There are two different routes you can go: hire a real estate broker, which is what I recommend, or you can do it yourself. When you hire a broker, chances are you’ll be able to jump on fresh leads before they even hit the market. Brokers have relationships with real estate agents, so they know… Read More

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How to Start Your Own Successful Pizzeria, Part 8: Menu Creation and Vendors

This is the eighth installment of a multi-part series on how to plan, start and grow your pizzeria business You probably have a good idea for what your main menu items will be; now you need to fill out your menu with side items, desserts, and beverages. You might even consider diet-specific options, such as a gluten-free pizza or vegetarian options. The following details how to create your menu and work with vendors to maintain high-quality and low costs. NOTE: Ideally, you complete this step as part of your business plan to account for menu-related startup and operating costs. How to choose your menu items You already know you’re going… Read More

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How to Start a Successful Pizzeria, Part IV: Creating Your Concept

This is the fourth in a multi-part series that shows you step-by-step how to plan, start, and grow your pizzeria business Now that you’ve identified your mission and goals, you need to define your pizzeria concept so you can fulfill your mission and achieve your goals. Your previous brainstorming plays a large role in your concept, since elements such as your mission statement and brand are the foundations of your company. Defining your concept takes these ideals one step further by guiding how they’ll be manifested in your day-to-day operations. The following lists several questions you need to answer in order to define your concept. What will you serve? As… Read More

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How to Start a Successful Pizzeria, Part III: Define your Mission and Brand

This is the third in a multi-part series that shows you step-by-step how to plan, start, and grow your pizzeria business One of the keys to success in the pizzeria business is to differentiate your company from your competitors. That starts with defining your mission and brand. Define your mission Ask yourself: “Why do I exist?” The answer to that question is your mission. Think about who you serve, how you serve them, what makes you different and better, and why you do what you do. Your company mission might not be the same as your personal mission, but it was for me. I wanted to create awareness of Detroit… Read More

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How to Start a Successful Pizzeria, Part II: Defining Goals and Expectations

This is the second in a multi-part series that shows you step-by-step how to plan, start, and grow your pizzeria business In Part I, I covered the importance of knowing why you want to start a pizzeria. Now, you need to turn your reasons into goals so you can make intelligent business decisions that will progress you toward the fulfillment of those reasons. Setting goals Immersing yourself in the day-to-day operations of a startup pizzeria can be overwhelming, so much so that it’s easy to get sidetracked and divert off course. That’s why it’s critical to set goals and routinely assess whether you’re on the path to achieving them. Every… Read More

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Detroit Style Pizza: Parbake VS Non-Parbake

Should you parbake your Detroit Style Pizza? We don’t parbake our pizzas at Detroit Style Pizza Co., but that doesn’t mean we’re opposed to it – some successful pizzerias we know exclusively parbake. The following presents pros and cons of parbaking Detroit Style Pizza to help you decide which is best for your own pizzeria. Parbake pros Simpler management: it gives you the opportunity to set the dough exactly where it needs to be after proofing, which can help you avoid blowouts and deflation A parbaked shell sometimes hold better when you have a lot of toppings Parbake cons Parbaking takes more time because it adds another step to the… Read More

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