Author Archives: Denise Greer, Associate Editor

A Well Oiled Machine: Opening Procedures

Photo by Josh Keown

The hours before opening — while sometimes hectic — are the few times in a busy pizzeria’s day when customers are not continually walking in and the phone is not ringing like crazy. It’s the perfect opportunity to lead the day in a positive and profitable direction. Paul Gainor, owner of Pizza Zone with twoMore »

Il Pizzaiolo / Aldos, Naples, FL

2013 February: Il Pizzaiolo / Aldos, Naples, FL

Last fall, Aldos Ristorante Italiano & Bar in Naples, Florida was tapped by Pizza Today to host the finale party for Slice of Hope, a fundraising event uniting the nation’s pizzerias in the fight against breast cancer. Talk about an event. Owners Kelly and Aldo Musico, their crew, partners and volunteers created a grand festival-styleMore »

Roast `Em

Photo by Josh Keown

Why bother roasting? Roasting intensifies an ingredient’s natural flavors. it also cooks away the rawness and pulls out some of the moisture that can result in a soggy finished pie. It is a cooking method where the vegetable is exposed directly to the hot, dry heat in an oven. it promotes browning. There is alsoMore »

Customer Complaints: The Flipside

2012 November: The Flipside

“Just say, ‘Yes,’” is the advice veteran pizzeria operator Jeff Cohen lends to handling customer complaints. Cohen, who opened Pizza Loft in Davie, Florida in 1975, applies a giving mentality to his shop. In fact, when customers walk in, they pass by a prominent sign at the front door reading, “Customer service is what weMore »

2011 December: WINDOW OF OPPORTUNITY

Hundreds and even thousands of people pass by your pizzeria on a daily basis. What message are your windows sending? How to approach window signage and advertising varies from pizzeria to pizzeria. Westshore Pizza in Tampa, Florida, has large, wide front windows facing a busy thoroughfare. Operations Manager Tyrell Reed says, “We like to giveMore »

Pizza Power: Brooklyn Pizza Company, Tucson, Arizona

2012 September: BROOKLYN PIZZA COMPANY

Brooklyn Pizza Company puts its philosophy to work Solar powered and community minded—Brooklyn Pizza Company brings New York-style pizza to Tucson, Arizona. Opened in 1996, the pizzeria is centered in the hip, eclectic business corridor of Fourth Avenue, nestled next to the University of Arizona (UofA). It’s usually a busy district of foot and streetMore »

2012 September: Safety First

Think of dangerous work environments. Factories might come to mind, but a restaurant can be just as dangerous. With hot ovens, knives and slick floors, your kitchen provides ample probability for minor or even major injuries. There are nearly 200,000 non-fatal occupational injuries in food service establishments each year, according the U.S. Bureau of LaborMore »

Pest Control: Shut them down!

2012 August: Shut them down!

Control pests before they control your pizzeria The lower 48 states experienced one of the mildest winters on record. News services across the country have reported that the easy winter has made way for an above average bug filled summer. Dr. Zia Siddiqi, director of quality systems at Orkin, says the pest control company hasMore »

Iced Tea: Liquid Gold

LiquidGold Tea Time iced tea

Unique flavors can make iced tea a profit booster Iced tea has its place in America. It has its own holiday in America, even. While the official first day of summer happens weeks later, National Iced Tea Day fittingly kicks off the season on June 10. There are varying accounts of the origin of icedMore »

Il Pizzaiolo: Paesanos, Sacramento, CA

Paesano's Sacramento

There is an ever-present theme that weaves its way through Sacramento, California-based Paesanos’ 16-year-old operation: evolution, revolution even. Co-owner Mark Scribner and Director of Operations Dana Scarpulla showcased its original Midtown location during a recent Pizza Today visit to talk about Paesanos’ concept and its growth. When the first Paesanos opened in the trendy MidtownMore »