There’s nothing like sitting down with passionate pizzeria operators and learning all about their pizzerias. At Pizza Today, we explore the ins and outs of the entire operation during our pizzeria visits. And my favorite part of those conversations is when I ask, “What’s your origin story?” Even among similar concepts, each owner offers such … More »
Yes, I’m one of those people who orders water in restaurants. I don’t like soda — there, I said it. It’s too sweet for me. It’s not because I’m cheap. Quite the opposite, I view dining out as a luxury item and order accordingly. It seems that every time I place my beverage order of … More »
Pizza Today Chef Expert Jeff Freehof makes Roasted Eggplant and Red Pepper Egg Rolls with step-by-step instructions.
Pizza Today Chef Expert Jeff Freehof makes Pizza Stuffed Mushrooms with step-by-step instructions.
Jason Petro, owner of Red Star Pizza Company in Seymour, Indiana, borrows from a popular sales mantra in his approach to closing procedures: “Always be closing.” With a limited staff, it’s a method that has served his small pizzeria well. “The main thing is time management,” Petro says. “You know what needs to be done. … More »
Upselling can be an art. But is doesn’t have to be. It can simply be part of your standard operating procedure. Recently, I visited a restaurant that made me want to save room for dessert. After our pager finally rang, a hostess began to lead us to our table. As we transitioned from the waiting … More »
There is something noticeable about the staff’s look at Cocco’s Pizza in Primos, Pennsylvania — expression of individuality and brand awareness. Employees sport graphic T-shirts with the pizzeria’s name and logo. Owner Michael Cocco says his dress code reflects his crew’s personalities. Everyone is wearing something just a little different from one another. They can … More »
Pizza Today Associate Editor Denise Greer and Creative Director Rick Daugherty traveled to northern Arizona this week. Here’s a sneak peek of some the pizzas we tried: We Cook Pizza & Pasta, in Tusayan, Arizona, features a unique take on the Margherita: : We Cook Pizza & Pasta offers a colorful Chicken & Broccoli Pizza: … More »
I watched an interesting pattern in my parents’ small business. My father’s customers loved him, knew him by name. He had a knack for interacting with his clientele. On those rare occasions when he would take a day off, the business was a ghost town. The problem was not that he took time away — … More »
Are customers looking for restaurant deals? Yes, according to a report by The NPD Group, a market information and advisory service. Restaurant visits prompted by deals and discounts is up two percent from 2012. The biggest gain comes from restaurant visits based on “buy some, get some” or “two-for-one” offers, rising 14 percent. “In my … More »