Departments

Protect customers’ information from security breaches

2012 January: Security Breach

Stolen credit cards. Data security breaches. Identity theft and fraud. When customers come to your restaurant or place a phone or Web order, these issues are probably not even on their radar, but they should be on yours. If you’re not careful, your customers, employees, even your business could be at risk of experiencing aMore »

Hot and Saucy

chicken wing sauces

Chicken wings go beyond the Buffalo   Chicken wings are hot right now and have become a staple on appetizer menus in pizzerias across the country. And, why not? They are a great complement to a robust pizza menu and the ingredients for a flavorful wing sauce may already be in your kitchen. During SuperMore »

2014 Pizza Today Hot 100 Independent Pizzerias

Hot100_2014logo

Each year, we mail out surveys to independent pizzerias across the nation. Using their responses, we compile our Hot 100 list — a ranking of America’s 100 largest independent pizza operations (based on sales). This issue is eagerly devoured by Pizza Today’s readers and the list is a testament to the ingenuity, diligence and skillMore »

Restaurant design trends take on classic good looks

Garage Bar Communal Table

Nothing goes better with pizza than reclaimed wood. At least that’s one big trend in restaurant design right now. Operators and design experts say as the new year opens, emerging concepts and longtime restaurants are looking to classic finishes to make dining areas warm and inviting. Among those finishes is reused wood for tabletops. “WhatMore »

Power Purchasing

Purchasing

Purchasing is the second leg of the profit triangle What is the first question you ask your sales rep every week? I’ll bet it isn’t weather or family related. I’d bet it goes like this: “How much is cheese this week?” I stopped asking the big question in 1989, after I was educated on aMore »

You’re bacon me crazy

bacon potato pizza

The king of all pork products is tops in pizzerias   As my wife and I watched a competitive cooking show a few months back, one of the judges tasted a certain dish and said, “Chef, I loved your dish but you cheated.” “Uh, excuse me? I don’t understand?” stammered the red-faced chef as theMore »

2014 Pizza Today Hot 100 Independent Pizzerias List

Hot100_2014logo

The following is a ranking of America’s largest independent pizza operations (based on sales) in the U.S. Find out who climbed more than 10 spots from last year’s list. Restaurant Name ’13 Owner(s)/Manger(s) City, State # Units Gross Sales 1 Marion’s Piazza 1 Roger S. Glass Dayton OH 9 19,627,512 2 Pitfire Artisan Pizza 2More »

Man on the Street: Health conscious

Scott Weiner

You know the feeling. You’re in a pizzeria and everything’s great. The staff is helpful and friendly, the ambiance is charming, the music is perfect and the food is excellent. But then it happens — you discover a single unsanitary detail that completely ruins your day. It’s an instant buzz kill and has the potentialMore »

The Big Break-Up

splitting pizzeria

The dissolution of a partnership doesn’t have to be painful   If a restaurant partnership is similar to a marriage (as many will attest it is), then dissolving a partnership must be very much like going through a divorce — which should be a scary thought for anyone contemplating such a move. “Unfortunately, partnership split-upsMore »

Dough Doctor: Roll with it

Back road pizza, santa fe, new mexico, dough, rolling

The old-fashioned way still works   Q: What are your thoughts on rolling pins? A: Some time ago I was in on a conversation between a number of individuals lamenting the cost of a dough roller for their shop. The discussion moved from single-pass to double-pass rollers, and then off on a tangent to doughMore »