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2009 June: A Pizza My Mind

2009 June: A Pizza My Mind

A few months ago, I had the pleasure of spending a few days with a client, Carl Hixon. Carl is the proprietor of Georgio’s Pizza in Pensacola, Florida. Every morning, he picked me up at his oceanfront condo and we went to work. One morning was different than the rest. When I walked out toMore »

2009 June: Stage Act

2009 June: Stage Act

I In these increasingly competitive times, standing out has become more important than ever. Offering top-notch food and service is the first step, but sometimes you’ve got to take it a little further. Featuring live entertainment may give you the edge you need to move ahead of the pack. Need convincing? Consider Brian Hogan, co-ownerMore »

2013 March: First Ever Pizza Today Tablet Cookbook

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2013 March: First Ever Pizza Today Tablet Cookbook

BIG NEWS! We have launched our first ever tablet cookbook, and you can download it NOW from the iTunes store! Made and shot entirely in the Pizza Today test kitchen and studio, this cookbook features amazing recipes that are surefire winners. Check it out!! https://itunes.apple.com/us/app/recipes-of-the-year/id602798224?mt=8

2009 June: Ask Chef Jeff

2009 June: Ask Chef Jeff

Q: The pre-cooked chicken breast that I use for salads and sandwiches is a great quality — but it’s expensive. What are the alternatives? A: You can spend upwards of $4 a pound on pre-cooked chicken, and in many applications it is well worth it. If you have enough refrigeration or freezer space to handleMore »

2013 March: Inbox

2013 March: Inbox

REMEMBERING PAT BRUNO Page 3 [in the January issue] is a great tribute to Mr. Bruno. I never met the man but always enjoyed his passion for pizza and the industry. Kudos to you for not forgetting and remembering a pizza legend. By the way, I think you should think about making an annual PasqualeMore »

2009 May: Location, Location, Location

2009 May: Location, Location, Location

Thinking of expanding to another location? Now, more than ever, intelligent site selection is essential — who can afford a hit or miss approach in this economy? Some larger operations, like Marcos Pizza, use site selection software. With 170 locations, this chain, headquartered in Toledo, is poised to open hundreds of additional restaurants. Their software,More »

2009 May: Pork Projects

2009 May: Pork Projects

The assignment: How to Make Sausage for Pizza. What kind of sausage? That would be my first question. Italian? Well, the assignment did use the word “pizza,” so I am assuming it’s Italian sausage. But wait. There are as many versions of Italian sausage as there are regions in Italy. Not a problem (not thatMore »

2009 May: POS-itive Thinking

2009 May: POS-itive Thinking

Megan Nicholson and her partners run seven high-volume pizzerias in Wisconsin. On an average day at one of Nicholson’s Glass Nickel Pizza Company locations, approximately 800 to 1,000 orders will filter into the kitchen. One POS misstep and Nicholson knows the trouble that could follow: a kitchen in confusion and frustrated customers none-too-eager for aMore »

2009 May: Protecting Plastic

2009 May: Protecting Plastic

When Mario DiBiase opened Brooklyn, New York’s Aperitivo Cafe in April 2008, he set high priority to customer convenience and security. Such aims are what led DiBiase to become a testing site for VeriFone’s pay-at-the table wireless system, which allows DiBiase’s wait staff the ability to run a customer’s credit or debit card transaction directlyMore »

2009 May: Run for the Rosé

2009 May: Run for the Rosé

It’s almost automatic: think of a wine that goes well with pizza, and spicy reds come to mind – Barbera, red zinfandel and, of course, Chianti. But why not think pink? Not too long ago, pink wine in the United States was looked down on by oenophiles –– mostly because it’s the same color asMore »