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The World is Flat

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tomato spinach flatbread

Flatbread sales heat up — are they right for you?   In my region, Northern Illinois, Flatbread pizzas are becoming popular. This is a trend that is worth investigating for every pizzeria owner. Some have perfected it already, but I think many of us are missing out on this remarkably versatile menu item. Most operationsMore »

Big and Beefy

Italian Beef sandwich

Italian Beef — the Chicago staple is gaining popularity   I’ve been fortunate to have worked in and traveled to many fantastic places around the country and I just love the fact that many different areas have unique specialty dishes that are known only to their region. It makes traveling back to those areas aMore »

Dough Doctor: Cut it out

Slicing pizza borriello brothers

What slicing tool is best for your operation? Q: I’m putting together an equipment list for a pizzeria that I plan to open soon and I’m trying to decide between using a pizza wheel or a rocker knife to cut my pizzas. Are there any advantages or disadvantages to using one over the other? A:More »

Hold the Fizz

Tea and lemonade

Operators offer alternatives to soda   It turns out not everyone likes soda with pizza. In fact, soda sales are down in restaurants, as consumers seek something new in non-alcoholic beverages. Operators are responding with everything from old standbys to new concoctions with fun names. Some people simply don’t like soda, and others disdain itMore »

Respecting the Craft: Pizza Romana

Tony Gemignani headshot

One of my favorite styles of pizza is pizza Romana. Some people can get confused because, like New York-style, there are sub-categories. For example, there’s Pizza in Teglia (pizza in the pan), Pizza al Taglio (pizza by the slice), Pizza a Etro (pizza by the meter), Pizza Focaccia and Pizza in Pala (pizza on woodMore »

Finding Greatness

Hostess Barry's Pizza

Hiring the right people can make or break your business   For reasons well known to pizzeria operators, finding great employees, particularly for entry-level positions, is often “throw-up-your-hands” frustrating. But despite the challenges it’s entirely possible to staff your restaurant with people you can count on to show up, perform to (or exceed) your expectationsMore »

Don’t fall flat

Silverware

Keep tabs on your flatware count   Noble Pie Parlor in Reno, Nevada, stays open until 5 a.m. on weekends, and that means one thing: the flatware is going to disappear. “In Reno the bars don’t close, technically,” says co-owner Trevor Leppek. “We are serving pizza to customers who don’t realize there is a forkMore »

Interact — September 2014

pizzareader2

#pizzatodayreader                   Social Media September Poll How do your 2014 gross sales compare to the same period in 2013? A) Up 1-5%: 18% B) Up 6-10%: 29% C) Up 10% or more: 41% D) Sales have remained the same: 0% E) I’ve had a decrease in salesMore »

Man on the Street: Socially Awkward

Scott Weiner

Got social media? Here’s how to use it right   I’m so glad I don’t have to write another column about why everyone should be active on social media. You already know how vital it is to your pizzeria’s marketing plan and posting had become a part of your routine. Now that you’re a socialMore »