Respecting the Craft: Staffing and Retention

Tony Gemignani
World-champion Pizzaiolo and Pizzeria Owner

Talent pool suffers in a strong economy   As a follow up to last month, let’s examine other reasons for high turnover: • Higher housing and rising inflation. The fluctuation and increase in rent in big cities where the housing market has skyrocketed hasn’t helped employees at all. In fact, more potential employees have movedMore »

Pizza Today on the Road: Harry’s Pizzeria, Miami, FL

Chef owner Michael Schwartz

An American Pizzeria Harry’s Pizzeria sets sights on the growth in South Florida Four-year-old Harry’s Pizzeria has become synonymous with the vibrant food scene in Miami, Florida. Pizza Today’s visit last fall coincided with an exciting moment in the pizzeria’s history with the opening of a second location. Chef owner Michael Schwartz gave us aMore »

Three steps to create a more secure and safe late-night operation

exterior night at Mozza in Los Angeles

Under Darkness It’s nearing 2 a.m. on 6th Street, Austin, Texas’ worthy attempt to mimic Bourbon Street. As a long line of packed bars make their last calls, revelers pounce onto the lively thoroughfare. Many wander into one of the two Roppolo’s Pizzeria locations that dot 6th Street, eager for a taste of post-libations calmMore »

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 »