Respecting the Craft: Employee Turnover

Tony Gemignani
World-champion Pizzaiolo and Pizzeria Owner

A better economy means good help becomes hard to find I am sure you have noticed lately it’s been getting tougher and tougher to keep and hire employees, especially in California. With the unemployment rate getting lower and the economy getting better it has become increasingly difficult for us to keep staffers. We are gettingMore »

Commentary: A Tale of Two Errors

Jeremy White
Editor-in-Chief
Pizza Today

Recently I experienced two service snafus that were equally disappointing. While there were two different restaurants involved, two different servers, two different problems and two different ways of addressing the issues, only one ultimately got it right. The other one dropped the ball. Read through the situations below, then ask yourself how your team wouldMore »