Drawing families with innovative children’s menus

"Fresh Kids Special" display window sign

Where Kids Count Microwaved pizza, mac and cheese and chicken fingers are often standard pizzeria children’s menu fare. But to keep kids –– and their families –– coming back, many pizzerias are also offering creative, healthy and allergy-conscious menus. Fresh Brothers, a Los Angeles-based multi-unit operation, designed a four-item kids’ menu featuring their top-selling FreshMore »

Trending Recipe: BBQ Chicken & Smoked Scamorza Pizza

BBQ chicken and smoke scamorza pizza

BBQ Chicken & Smoked Scamorza Pizza   Print Author: Pizza Today Recipe type: pizza Ingredients 16-inch pizza shell 3 tablespoons vegetable oil 2 whole skinless, boneless chicken breasts, pulled into chunks 6 ounces barbecue sauce ½ cup chopped red onion 1½ cups smoked scamorza Instructions In a skillet set over medium-high heat, warm the vegetableMore »

Use these artisan ingredients over more traditional pizza toppings

Serrano Ham Pizza with goat cheese and caramelized peaches

Looking to upgrade your menu in a meaningful way? Look no further. I think that every independent restaurateur is an artisan. Some of us stick to artistic traditionalism, while others veer off into new combinations, tastes and methods. While true food artisanship lies in the eyes of the beholder, balancing the realities of restaurant ownershipMore »

2016 Menu Trends — So Hot!

Hot Peppers    
William Manzo, owner 
Federal Hill Pizza Company / Warren, Rhode Island   
Why you like it:  “There are endless options, with an amazing array of different styles and flavor profiles from around the world.” 
How you’re using it: “I’m using hot peppers though out my entire menu, from infusing my proteins and oils to sautéing with vegetables. The best is dusting a specialty pizza with a blend of cocoa chocolate and ghost chilies!”

These modern ingredients bring versatility, sophistication to menus I work with a lot of unusual ingredients in the Pizza Today test kitchen –– from quail eggs we had to source off season from a tiny Asian market to ground lamb for meatballs. Today’s pizzeria owners recognize consumers’ ever-expanding palates, and that requires refreshing one’s menuMore »

Research and Development Done Right

pizza, prep, ingredients, makeline

For independent pizzerias, adding a new menu item should be a thoughtful decision For Jason McGovern, owner of Denver Deep Dish, a three-year-old pizzeria based in Denver’s Highlands neighborhood, putting the effort and investment into launching a new menu item comes down to a very simple question: Will it help us capture more customers? However,More »