Downtime Doldrums?

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Rev up slow periods for maximum productivity Pizzeria operators live by the phrase “the guest comes first” and train staff to embrace the motto. But what happens during times when staff members outnumber your guests? For Scott Wallis, regional manager at The Rock Wood Fired Kitchen in Washington, it boils down to prioritizing more criticalMore »

Conversation with Dave Dombrowski, Pizza Mia, New Lenox, IL

Dave Dombrowski, owner Pizza Mia, New Lenox, IL

Pizza Mia New Lenox, Illinois With four company-owned and franchised locations, the carryout and delivery pizza company celebrates its 25th anniversary this year. Owner Dave Dombrowski bought the existing pizzeria when he was just 20 years old. He serves thin-crust and thick-crust pizza along with broasted chicken. Dave dishes on Pizza Mia’s franchising & 25thMore »

Hiring: Second Chances

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Those with less-than-ideal resumes can still bring much to the table Even those employers that don’t conduct formal background checks sometimes ask applicants to disclose criminal convictions on their application. Pizzerias are no exception. Even so, President Barack Obama has taken steps to “ban the box” (the criminal history section) on applications for some federalMore »

Signature Sips

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Specialty cocktail menus drive revenue and customer loyalty At Taverna Rossa, guests cannot get enough of signature pizzas like The Spicy Pig, The Bee’s Knees and the Taverna Rossa R&D Pie. When it came to developing the cocktail menu for the Plano, Texas, pizzeria, Tony Smith, vice president of {33} Restaurant Group, the management groupMore »

Habits of Quality

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Create an exceptional system for quality control You can’t afford to be reactive where quality control is concerned. Although it’s easy to let daily operations detract from proactive behavior, when the safety and satisfaction of your customers are affected, you can never be too vigilant. But how do you ensure your ingredients are high quality?More »

Pizza Today wins seven TABBIE AWARDS

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Pizza Today has again been awarded a number of editorial and design awards from Trade, Association and Business Publications International (TABPI). The 13th annual TABBIE Awards recognize excellence in business-to-business publications from around the globe. This year netted more than 400 entries from around the globe. Pizza Today was only a handful of publications toMore »

Conversation with Michelle Mongelli, Roostica, Key West, FL

Michelle and Robert Mongelli

Roostica Wood-Fire Pizzeria Key West, Florida Veteran restaurateurs Michelle and Robert Mongelli opened Roostica in 2012. The Neapolitan-style pizzeria caters to locals in Key West, Florida. Michelle lets us in on the pizzeria’s concept, pizza style and customer base My husband, Robert Mongelli, and I own and operate two busy local seafood restaurants and ourMore »

Hiring the right consultant for your pizzeria

Big Dave Ostrander

Finding sound advice Pizzeria operators invest their bodies and souls into their restaurants; but, whether they’re newbies or veterans in the pizzeria business, there are times when finding trustworthy outside help and advice is warranted. For Mike Monteleone, owner of two Barone’s Pizzeria locations in the Los Angeles area, opening a fast-casual pizzeria on topMore »

Sauce Boss

sauced pizza dough

After you open the can, make the pizza sauce your own I’ve always looked at pizza like music. Each menu is a new album, the pizzas are the songs and the ingredients are the members of the band. In that scenario the beat of the drummer is the crust, the lead guitar is the cheeseMore »