Departments

July 1, 2017 |

Summer of Veggie Love

‘Tis the season to be fresh Sixteen years ago, a farmer named Bill Shores walked into my pizzeria with a giant box of garlic. He said that he had too much and offered to sell it to me for cheap. By the end of that summer, I was marketing and selling 20 to 30 pizzas… Read More

Jeremy index

July 1, 2017 |

Commentary: Which Oven is Right for You?

“What oven should I buy?” This is a question I receive fairly frequently. And there’s really no way I can answer it. At least not initially. You see, most of the time the e-mails I receive on the topic go something like this: “I’m opening a new pizzeria in two months. I’ve got a great… Read More

wood fired oven, pizza oven

July 1, 2017 |

The Heat is On

Choose the right oven for your pizza If a pizzeria’s nerve center is the kitchen, the oven is its brain. The single most important purchase one can make when opening a new pizza restaurant can be the most confusing without a strong understanding of the myriad of options on the market. Factors like construction material,… Read More

July 1, 2017 |

Pizza Today on the Road: Paulie Gee’s, Brooklyn, NY

Oh,Gee! Paulie Gee’s a must-hit in Brooklyn Paul Giannone hasn’t been in the pizza business his whole life like many of his competitors. He doesn’t bleed marinara, or sweat olive oil, and his hands weren’t covered in flour from an early age. What he does do is listen –– and listen well. He asked the… Read More

diy video, social media, videos

July 1, 2017 |

Video Stars: DIY Video Production

The average pizzeria can produce its own successful videos We’ve all heard the phrase, “a picture is worth a thousand words,” but did you know that a video is worth one million? A recent study concluded that one minute of video is worth 1.8 million words! Video has quickly become the No. 1 medium used… Read More

July 1, 2017 |

Pizza Today on the Road: Williamsburg Pizza, Brooklyn, NY

In The Burg Williamsburg Pizza succeeds in crowded Brooklyn market It’s a warm summer afternoon in May when we roll up to Willamsburg Pizza, an unassuming slice joint that pretty much embodies Brooklyn. The small restaurant is gritty, with scratched tables that don’t quite level out, an open door that brings in all sorts of… Read More

Keith Coffman Lost River Pizza Co Bowling Green Kentucky

July 1, 2017 |

On Tap: Keeping it Clean

Dirty draft lines can cause bad experiences for your customers Have you ever ordered a pint of your favorite beer, took a huge drink and WHAM –– it didn’t taste anything like you were expecting? The problem isn’t you or your taste buds. The correct beer was poured. The date on the keg shows that… 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.