Departments

pizza peel

November 1, 2017 |

Respecting the Craft: Pizza Peels, Part III

The final chapter of Tony’s discussion on pizza peels In the September issue, I began a discussion on pizza peels and how I use them in my pizzeria. I followed up last month by taking a look at a few different types of peels. This month I’ll complete the discussion by offering snapshots of a… Read More

dough scaling

November 1, 2017 |

Knead to Know: Starting with Starters

The importance of fermentation Perhaps one of the most significant trends for pizza makers in recent years has been the experimentation with different fermentation techniques. In “The Bread Bakers Apprentice,” Peter Reinhart states that “fermentation is the single most important stage.” Understanding how to manipulate time by using a starter will give you a new… Read More

cheese pizza slice

November 1, 2017 |

Man on the Street: Return of the Slice

Yes, you can still get great pizza by the slice I’ve got some exciting news: pizza by the slice is not dead in New York City! If you had asked me five years ago, I would have predicted otherwise. At the time, wood-fired ovens were being installed by the dozens and slice shops were falling… Read More

November 1, 2017 |

Signage: Across the Board

Menu boards can do more than list today’s specials Menu boards let customers know which pizza toppings are available, what today’s specials are and even what kind of establishment the eatery is. Pizza operators say they choose signage that matches the décor and the branding of the restaurant, is easy to use and fits their… Read More

customer surveys, restaurants

November 1, 2017 |

Feedback: Check it Out

Surveys concentrate on dining experience, but it’s just as valuable to learn who your customers are Every other Friday, kids in baseball uniforms bustle into your restaurant, stomachs rumbling, coach leading. No deductive reasoning needed; you have a baseball team in your dining room eager to feast.  Knowing who your customers are is an important… Read More

November 1, 2017 |

Pizza Today on the Road: Fire Artisan Pizza, Spokane, Washington

Roasted! Spokane’s Fire Artisan Pizza holds its own amongst heavy competition In downtown Spokane, Washington, two things are certain: there will never be a shortage of restaurants, and those restaurants will never have a shortage of beer. At Fire Artisan Pizza, the goal was to combine artisan pizza with a great beer menu. Front-of-the-house manager… Read More

counter service pizzeria

November 1, 2017 |

At Your Service: Service Recovery

Does your staff know how to right a wrong? Pizza is an emotional experience! Mistakes happen, and how your crew responds with guests will determine their future patronage. Your team needs to know what to do when there’s a complaint. First… listen before you respond. Let the guest explain/vent their issue (that process itself can… Read More

November 1, 2017 |

Forced Closure: We’re Closed

What to do when shutting down isn’t your idea Closing your pizzeria is stressful enough when the decision is voluntary, but when forced to do so because of matters beyond your control the trauma is magnified. But some forced closures are more easily handled than others, says Dennis Lombardi, president of Insight Dynamics, LLC. Located… Read More

mac and cheese, crabcakes

November 1, 2017 |

Mac Attack

Make mac and cheese more than a side dish Not long ago in my pizzeria, I stood there doubting my ability to act like a real adult. After coming to the realization that I was just a child inside, I made a decision, about two things: mac and cheese. We had a crazy pizza called … Read More

November 1, 2017 |

Perfectly Paired

Not every cheese matches with every sauce The art of owning an independent restaurant in today’s world of high food costs and corporate saturation is a tough balancing act. For some of us, researching, sourcing, producing and marketing a new product is a costly affair that leads some of us to say: “I’ve got my… 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.