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2009 March: Seeking Green

2009 March: Seeking Green

Bob Marshall, owner and chef of Biga Pizza in Missoula, Montana, can just about tell you where everything you’re eating at his restaurant comes from and how it was treated in its short life. For the most part, the food is organic, and whenever possible, it comes from within a few hundred miles of hisMore »

2009 April: Attention Chocolate Lovers

2009 April: Attention Chocolate Lovers

Molten lava cake –– you gotta love the name. But to shower even more love on that name, put the word “chocolate” in front of it. This beauty of a cake has been kicking around for a while, but it hasn’t lost any of its appeal. How could it? The very idea of chocolate onMore »

2009 March: Silver Anniversay

2009 March: Silver Anniversay

This year’s International Pizza Expo is truly special — it’s the venerable trade show’s silver anniversary. To celebrate, the event will close by giving away $25,000 in cash. But there’s more to the show than the giveaway, say event organizers. Scheduled for March 10-12 at the Las Vegas Convention Center, International Pizza Expo brings togetherMore »

2009 April: Best of the Best

2009 April: Best of the Best

After 20 years of being voted “best of the best” of pizzerias in Tucson, Magpies Gourmet Pizza is expressing its gratitude to the voters. The award was bestowed by an independent newspaper, the Tucson Weekly. Local diners, rather than restaurant critics, journalists or industry insiders, polled their taste buds to make the decision. They castMore »

2009 April: Marketing Matters

2009 April: Marketing Matters

Saturday morning, February 7th, 2009: I paused from an early morning jog. The earth was rotating into position and I had to be ready. Then, right on schedule at 6:47 a.m. Honolulu time as the sun peaked over Diamond head, I turned 50. The only glitch in this picture perfect day was that the restaurantMore »

2009 March: Top Dog

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2009 March: Top Dog

In challenging economic times, you need your best employees to stay on the job, keeping customers coming back for more pizza. Unfortunately, that’s a tough order when you consider the low employee retention rate in the restaurant business. One way to keep your star employees at your pizzeria longer is to get them excited aboutMore »

2009 April: Commentary

2009 April: Commentary

These days, there are more ways to communicate than ever before. I don’t necessarily think that means we communicate better, but we at least communicate more — and there’s something to be said for that. With that in mind, Pizza Today recently launched accounts on Facebook and Twitter, two of today’s most popular and powerfulMore »

2009 April: Pasta Primer

2009 April: Pasta Primer

I have dabbled with gnocchi for years, but I keep coming back to this one as my favorite. I prefer a gnocchi (called cavatelli more often than not in my family) with a chewy texture, one that “argues with the teeth” just a bit after cooking. Gnocchi made with potato will not deliver that goodMore »

2009 May: Ask Chef Jeff

2009 May: Ask Chef Jeff

Q: I want to add fried foods to the menu to increase sales, but I’m not sure if I should get one of those ventless, countertop fryers or a floor model fryer. A: It’s as simple as figuring out your space. If you have a hood and exhaust system and can fit a floor modelMore »