Departments

2012 March: So Sweet!

Amaretti Cookies

Gaining a competitive edge in today’s crowded market is more crucial than ever. Diners expect the moon and the stars — preferably locally sourced, homemade and at a great price. Desserts offer a great way to distinguish an independent from the chain restaurant down the street — or from the pizzeria around the corner. LookMore »

2012 March: Recipes

2012 March: Recipes

Amaretti Cookies    Yield: 3 dozen cookies 2¼ cups blanched whole almonds, plus more for garnishing 2/3 cup granulated sugar, divided 2 large egg whites, at room temperature ¼ teaspoon sea salt ½ teaspoon pure almond extract ¼ teaspoon pure vanilla extract 15 glazed cherries or other fruit Lightly oil two large baking sheets; lineMore »

Operating a Bar: Serious Business

2012 March: Serious Business

Dram shop laws, underage drinking, over serving, altercation risk, staffing and training: operating a bar within a pizzeria can be a mess of liability. But managed effectively, a bar can enhance your pizzeria and drive traffic with not only alcohol sales but also food sales. A bar is not something an owner enters into lightly.More »

2012 March: Man on the Street

2012 March: Man on the Street

What’s the strangest pizza you’ve ever enjoyed? I’ll never forget an experience I had in an old-school pizzeria in Trenton, New Jersey. The shop, Papa’s Tomato Pies, is the kind of place that would have you arrested for requesting pineapple on your pizza. That’s why I was shocked to see a pie on their menuMore »

2012 March: Affinity For Artichokes

2012 March: Affinity For Artichokes

When G. Terrill Brazelton, head chef at Slice Stone Pizza and Brew in Birmingham, Alabama, developed his pizza menu, including artichokes was a no-brainer. After all, Brazelton grew up eating steamed artichokes from his parent’s California garden. Today, he places artichoke hearts on the “Very Veggie” pizza alongside spinach, mushrooms, Kalamata olives, onions, jalapeños, garlicMore »

2012 March: Commentary

2012 March: Commentary

The good folks at International Pizza Expo are making a push to acquire more Twitter followers and Facebook fans. We all know social media is a hot commodity and, really, who in this industry doesn’t want to know what’s going on at the world’s top pizza show? Speaking of hot commodities, is any gift moreMore »

2012 March: Deal Breakers

2012 March: Deal Breakers

While the recession is coming to an end, many operators are still struggling. The good news? Your landlord is feeling the squeeze, too. According to the National Association of Realtors, retail vacancy rates nationwide were at 12.6 percent in the fourth quarter of 2011, and retail rents actually declined during the year. With empty spaceMore »

2012 March: Ask Big Dave

2012 March: Ask Big Dave

I haven’t updated my menu in a couple of years except for price adjustments. Is it worth it to pay a professional company to do this for me? Austin Rodigero Phoenix, Arizona I’m rarely stopped dead in my tracks. A few years ago, however, I did a double-take as I passed an exhibitor’s booth atMore »

2012 March: What If…

2012 March: What If...

Catastrophe — it’s one of those words you try not to utter in the restaurant industry. But it’s hard not to think about “what if there’s a fire, someone gets hurt in my place, the delivery driver has an accident?” or the infinite number of other scenarios that could take place. That is when yourMore »