At PMQ Pizza Magazine, we sometimes sit around a big pizza (or two) and talk about what makes some pizzerias more popular than others. While historic significance certainly brings in a crowd, there are also new pizzerias that do just as good of a job of drawing people in and bringing them back.
So what's the magic formula that results in some pizzerias ending up on lists like the one at Eater while others struggle to bring in customers? And is it something that you can replicate in your own pizzeria?
If we look at some of the common denominators found at the pizzerias listed on Eater's list we find the following:
- They often offer nontraditional and creative toppings
- They offer super-fresh ingredients
- They almost always have a fun vibe
- They often create ingredients in-house (house-cured bacon, homemade sausage, hand-pulled mozzarella, etc.)
- They try to offer something unique (coal-fired oven, pizza happy hours, beer/wine/pizza pairings, etc.)
- They strive for authenticity, through Neapolitan methods, antique ovens and special ingredients
The bottom line is, it's all about standing out among your competitors; creativity goes a long way in the eyes of your customers.
Let me know what you try!