Departments

Toppt

May 1, 2016 |

Indie look at fast-casual pizza

Local pizza concepts become fast-casual players What do the leading brands in the fast-casual pizza segment have in common? They offer customizable, individually-sized pizza fast and at an affordable price. They have open, customer-facing kitchens, use an assembly-line pizza-making approach, use fast-bake ovens and have multiple customer touch points on the service line. Much of… Read More

fast casual pizza oven

May 1, 2016 |

Dough Doctor: Fast-Casual Dough

The Dough Doctor takes a look at quick-baking dough I have been getting a number of requests over the past year on how to make pizzas for fast-casual concepts. First, we need to understand the concept, which is based on both the visual aspects of hand-made pizza combined with the fast service many of our… Read More

MattsPie

May 1, 2016 |

Pizza Trends: The Big Dance

International Pizza Challenge competitors bring new flavors to industry’s forefront The eyes of the industry turn to Las Vegas every year for a glimpse into the future of pizza. Gadgets, gizmos, techniques and insight fill the International Pizza Expo show floor and seminar rooms, but the tastiest action happens at the culinary competitions of the… Read More

Owners Jack Bennett and Ken Gillespie with General Manager Suzanne Brown

May 1, 2016 |

Pizza Today on the Road: Slyce Pizza Bar, Indian Rocks Beach, FL

Ready, Set, Grow! Pizza, beer, outdoor seating propel sales at Slyce Pizza Bar With an expansive bar both inside and outside the pizzeria, Slyce Pizza Bar in Indian Rocks Beach, Florida, has become a destination for beachgoers and locals alike. The shop offers build-your-own pizzas as well as a lineup of specialty pies, sandwiches, salads… Read More

May 1, 2016 |

2016 Distributor Directory

Your guide to the pizza industry’s leading distributors A A-Z Restaurant Equipment Co. 3804 Brickton Rd.. Princeton, MN 55371 Phone: 763-389-4345 Fax: 763-389-5787 E-mail: jim@a-zrestaurantequipment.com Web site: www.a-zrestaurantequipment.com Established: 1974 Product lines: Bakers Pride, Blodgett, Lincoln Impinger, Somerset, Colburne, ACME, etc. Service area: 11 Pizza-related business %: 30% Online ordering offered: yes Pizza-related items sold:… Read More

Double bacon pizza, Harvest Pizzeria

May 1, 2016 |

Destinations: Columbus, Ohio

A Look at Pizzerias in Columbus, Ohio Harvest Pizzeria The two-unit pizzeria was recently featured in Afar magazine’s “Must try pizza pies around the world.” Harvest’s motto is “Local tastes better,” and the company proudly displays its produce and dairy farm partners and Ohio meat providers on its Web site. The menu of small plates,… Read More

forsalesign

May 1, 2016 |

First Steps to Selling a Pizzeria

You have options to cash out of the business without a succession plan Pizzeria operators looking to get out by selling their restaurants have several routes they can take — although ultimately, the path chosen depends on how financially successful the business is. Dennis Lombardi, president of Insight Dynamics, LLC, a Columbus, Ohio-based restaurant consulting… Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

May 1, 2016 |

Respecting the Craft: We’re Not in Naples, Part II

What works in one climate may not work in another Last month I discussed how I left a student perplexed when I explained to him that I had several different recipes for Neapolitan pizza dough. And I brought to light the fact that we simply are not in Naples… we’re in different parts of the… Read More

grandma, slice, pie, pizza, house of pizza and calzone, brooklyn, new york,

May 1, 2016 |

Grandma Pie: Say Hello to Grandma

When I was a kid living in New Jersey I would ride my bike to my favorite pizzeria — Joe’s Pizza (super original on the name) — after school and order a slice to ruin my dinner. One day I saw a thick slice of square pizza and asked Joe, “What’s that?” He said, “It’s… Read More

Customers at Hello Pizza in Minneapolis take photos in a photobooth, which are then posted around the shop.

May 1, 2016 |

Man on the Street: Converting your customers into fans

Think of your favorite sports team. When they’re playing a big game, you get excited. When they win, you take it as a personal victory. When someone speaks badly about their players, you spring to their defense. As a fan, you are an engine of the sports business. In much the same way, your customers… 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.