Departments

pizza makeline

May 1, 2017 |

The 411 on Cheese Prices

How cheese prices are set, why the figure moves so much and strategies to better manage costs Gary Cooney certainly knows how the volatility of cheese prices can impact a pizzeria. The man behind Chicago’s seven-unit Waldo Cooney’s Pizza chain, Cooney has seen cheese prices ebb and flow over his 36 years in the pizzeria… Read More

May 1, 2017 |

Pizza Today on the Road: Stoner’s Pizza Joint, Savannah, GA

A Family that Grows Together… Stoner’s Pizza Joint sets sights on new markets When Pizza Today arrived at Stoner’s Pizza Joint in Midtown Savannah, Georgia in February, the restaurant was filled with smiling people wiping down tables and counters and mingling with one another. Some were employees but most were family and friends who have… Read More

Pizza press, dining area, concrete floors

May 1, 2017 |

Flooring: Games Afoot

Flooring should be durable, comfortable for guests and employees There’s no question that restaurant flooring takes a beating. Most operators do not require their patrons to remove their shoes before they enter, so dirt, water, snow and muck get tracked in and tracked throughout the restaurant each and every day. Add the mess that guests… Read More

Hot Manchego and Pear pizza

May 1, 2017 |

Manchego: Man Power

Manchego’s boldness lends flavor without going overboard If you’re looking for a new cheese flavor that is out of this world without being too out there, manchego is just the one you’re looking for. This Spanish variety hails from the La Manchega region of Spain. Made from sheep’s milk of the manchega breed, manchego is… Read More

grand opening sign at Perfetto's Pizzeria Louisville, Kentucky

May 1, 2017 |

Grand Re-openings: Now Open (Again)

After construction or new ownership, it’s time to invite customers back with a big bash Whether an eatery closes for a week to expand, or for months after new ownership and a massive renovation, operators know they should not reopen quietly. They need to announce that the restaurant is better than ever, and they also… Read More

cheese selection, cheese blocks, pizza cheese

May 1, 2017 |

Cheese to Please

Specialty cheeses add panache to an ordinary menu Cheese is life. Anyone who owns and operates a pizzeria knows this intuitively. For most of us in this great pizza country, cheese is on almost every pizza and is the most expensive of the holy trinity with its pals of crust and sauce. The moment cost,… Read More

May 1, 2017 |

Man on the Street: Ooze or Lose

Burrata has become one of the world’s sexiest cheeses When the Beatles played their legendary 1965 concert at Shea Stadium, most of the audience couldn’t hear a single note of music because of the din of teenage girls in full-on freak-out mode. I never thought I’d witness the same reaction to a piece of cheese,… Read More

May 1, 2017 |

Conversation with Salvatore Reina, Francesca, Glen Rock, NJ

Francesca Brick Oven Pizza & Pasta Glen Rock & Elwood Park, New Jersey Francesca’s in Glen Rock opened in 2008. Salvatore Reina (pictured at right) tapped longtime employee Adam Vuksanic (left) to transition into ownership. Reina partnered with Vuksanic to open a second location.   Sal lets us in on the Francesca concept and bringing… Read More

thin pizza crust closeup

May 1, 2017 |

Knead to Know: Elevate Flavor

The Dough Doctor offers tips on improving your crust without breaking the bank Q: We just make a few pizzas a day for use at our bar. We use a frozen dough to make the crust and we find that the pizzas are just so-so, what can we do to make our pizzas better without… Read More

Jeremy index

May 1, 2017 |

Commentary: Home Run!

As I write this column, I’m on a red-eye flight home after witnessing my 17th International Pizza Expo. And, boy, was this one a doozy. The 2001 Pizza Expo sticks out vividly in my mind because it was my first. It happened to be the largest one at the time, by far, and I’ll never… 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.