Departments

merchandise at Hot Italian, Sacramento, California

March 1, 2017 |

Merchandise: Say My Name

Pepper the community with your brand The merchandise offerings from Hot Italian and Sizzle Pie couldn’t be more opposite. Sleek and fitted, the T-shirts, hats and other sundries at Hot Italian convey an elegant, chic, Calvin-Klein-esque vibe to upscale customers and bicyclists who frequent restaurants in Sacramento, Davis and Emeryville, California. By contrast, intricate, colorful… Read More

profit and loss statement, restaurant financials

March 1, 2017 |

Profits Are Made in the Office

Get a grip on financials now, thank yourself later Let’s talk financials. For 33 years in this business, I have always maintained up-to-date financial reports. I use these reports to manage my pizzerias, but I am fortunate to have and understand how to use them in the first place. You see, I was forced to… Read More

pizza makeline

March 1, 2017 |

Product Perplexity

Handle a product change with finesse Something’s different about this slice.” Your customer just zeroed in on your change in dough, cheese or sauce. Maybe you changed because your distributor went bankrupt. Or maybe you want to switch to fresh, organic ingredients to keep up with trends, but what do you do now? Address the… Read More

business lunch at a pizzeria

March 1, 2017 |

Know Your Competition

Want to become better? Analyze the competition What’s your mindset when you walk into another restaurant? Do you just want to not think about your place for a little while and decompress? Or, like most of us in this industry, do you compare it to your restaurant? Do you focus in on one aspect of… Read More

March 1, 2017 |

Start-Up To Success

Origin Stories and Tips from 5 Pizza Entrepreneurs Everyone who comes to International Pizza Expo in Las Vegas has an origin story. Some started from scratch, some bought franchises and others rebuilt existing restaurants. Here we talk to five entrepreneurs about how they got started, the challenges they faced and the advice they have for… Read More

washing station, pizzeria

March 1, 2017 |

Keep It Clean

Sterilization a critical element to success Plenty of things keep pizza restaurant operators up at night, but few are more worrisome than the thought of incurring a pathogen outbreak. There’s good reason for this concern. “In addition to the human tragedy, restaurant owners may be risking their personal assets if their insurance policy limits aren’t… Read More

March 1, 2017 |

Pizza Today on the Road: Pizzeria Paradiso, Washington, DC

DC Trailblazer Pizzeria Paradiso celebrates 25 years of staying relevant Capturing lightning in a bottle, for many business owners happens once, if they’re lucky. Chef Ruth Gresser has found ways to capture lightning over and over at Pizzeria Paradiso in Washington, D.C. “I had an idea and I was in the right place at the… Read More

red velvet cookie pizza

March 1, 2017 |

Sweet Sell

Dessert pizzas take finesse to make, market Desserts are a hard sell for pizzerias, where that extra slice most customers don’t want but just can’t say no to can mean a sweet finish won’t be added to the check total. But when made right, advertised well and priced nicely, some dessert offerings can be a… Read More

Roberta's Pizza, Brooklyn, New York

March 1, 2017 |

Pizza Styles: Neapolitan vs. NEOpolitan

Pizza with similar names just isn’t the same When pizza first became popular in the United States, it had already changed dramatically from its original southern Italian expression. Newly arrived immigrants couldn’t afford wood to fuel their ovens, so they switched to coal as a cheaper solution. Flour was too bulky to import and cheese… Read More

pizzeria menu on an ipad

March 1, 2017 |

Tech Tuneups

Five ways to enhance the customer experience It can be tough to fully understand the vast array of tech options available today — let alone implement them into your pizzeria operations. While technology can help increase sales and boost the guest experience, a third of restaurant operators say their places are lagging in tech use,… Read More

Magazine Departments Mirror Working Pizzerias

There’s method to our madness. Pizza Today’s departments are designed to take readers from the Front of the House to the Kitchen and Back Office. The Front of the House section covers restaurant customer service, dining room issues and restaurant design and server staffing and management. In our Back Office section, you’ll find information pertaining to taxes, proper ordering and restaurant marketing and restaurant operations. Our In the Kitchen section is filled with ingredient ideas, tips for creating the perfect pizza size, running a pizza slice business and making perfect pastas, appetizers and desserts. Readers will get an inside look at pizzerias across the country as our editors create in-depth articles featuring some of the most successful restaurants in the pizza industry.

Restaurant Management is Key in Every Aspect of a Pizzeria

Managing a restaurant involves more than hiring and firing. Whether you’re designing pizzeria marketing or refining your restaurant’s customer service, management should be involved in every aspect of a pizzeria’s day to day activities. Restaurant staff hiring and retention is a critical aspect of running a pizzeria, and we offer excellent insight on managing people. Readers will also learn how to create a management team, build schedules, refine restaurant operations and run a better business, regardless of the size of a business, from large chains to small independents.