Departments

October 23, 2012 |

Il Pizzaiolo / YNOT Pizza & Italian Cuisine

Tony and Harry Disilvestro aren’t your typical beach town residents. their company, Ynot Pizza & Italian Cuisine, doesn’t cater to the hoards of tourists who fill Virginia Beach during the warm months. they don’t cater to spring breakers, and they don’t feature portraits of sandy scenery on their walls. What they do bring to the… Read More

October 23, 2012 |

Chicago-style Deep Dish: Going Deep

Nothing says Chicago like deep-dish pizza. This unique pie stands out with a crisp, biscuit-like crust that comes up the sides of a three- inch pan. It’s thick with cheese and other ingredients, and then topped with a chunky tomato sauce and baked for 30 to 45 minutes. Chicago is heavy with pizzerias that offer… Read More

October 23, 2012 |

Beautiful Bechamel

In 2002, my menu consisted of cheap deals, 23 toppings, one sauce, one crust type, no specialty pizzas, no calzones and no wings. I advertised how good my product was but got tired of tell­ing customers, “That’s all we have, take it or leave it.”Then one day I changed my menu mix in a big… Read More

October 22, 2012 |

2012 Hot 100 Independent Pizzerias List

Each year, we mail out surveys to independent pizzerias across the nation. Using their responses, we compile our Hot 100 list — a ranking of America’s 100 largest independent pizza operations (based on sales). Pizza Today present our 2012 listing of America’s 100 top-performing independent pizzerias. For more on Pizza Today’s pizza industry lists, visit:… Read More

October 19, 2012 |

2012 October: Hot 100 Independents

Each year, we mail out surveys to independent pizzerias across the nation. Using their responses, we compile our Hot 100 list — a ranking of America’s 100 largest independent pizza operations (based on sales). This issue is eagerly devoured by Pizza Today’s readers and the list you’ll see on pages 32 and 33 is a… Read More

October 16, 2012 |

2012 October: Making Young Workers Tick

Who and what is Gen Y? The sheer variety in this young workforce makes it difficult to define Generation Y. This group is so ambiguous that it doesn’t even have its own generational name. The popular expression merely morphed from Gen X to Y. This how I define Gen-Y: They’re a group of people who… Read More

October 9, 2012 |

The Unique Pizzeria

As you might imagine, we interact with a variety of pizza operations on a daily basis. We deal with large chains and small independents alike, and their individual stories never cease to fascinate us. Each pizzeria is unique in its own right. To that end, we set out to find some of America’s most unique… Read More

October 5, 2012 |

Thrive in the Pizza Biz

The pizza business is currently drifting in unchartered waters. The old model of making, baking and serving a praiseworthy pizza with a smile just isn’t enough to pay the bills anymore. What are we to do to prosper in the future? I’ve heard this question a thousand times at International Pizza Expo and other events… Read More

October 5, 2012 |

The Chapters of Bankruptcy

The kind of bankruptcy that a business files is not always the same and will require consultation with legal counsel to determine which filing makes the most sense. The five types of bankruptcy are: • Chapter 7. This applies to an individual, a couple or business partners. A trustee is put in charge of identifying which… Read More

October 4, 2012 |

Wood-Fired Oven Basics

Several years ago, my wife and I were in a restaurant in Tucson, Arizona. We had heard that the place had really good pizza, so we decided to try it. As it happened, I was sitting where I had a birds-eye view of the oven — a wood-burning oven. I suggested to my wife 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.