Departments

small pizzeria

June 1, 2016 |

Small Spaces, Big Profits

Don’t let tight quarters deter your sales Charm meets functionality at Nomad’s Pizza in Hopewell, New Jersey. This 600-square-foot historic carriage house has been transformed into a cozy European-style eatery. And despite its size, it’s packing a punch for owner Tom Grim’s bottom line. Average wait times for a table on a busy night: Two… Read More

hand toss pizza dough

June 1, 2016 |

Dough Doctor: Hand vs. Pan

The Dough Doctor talks stuffed-crust pizza, pan rising Q: What’s the difference between hand-tossed dough versus pan-risen dough? A: This is a really interesting question that was directed at me recently. Dough that has been hand-tossed/stretched has much of the gas created during fermentation still entrapped within the dough structure. This results in a desirable… Read More

Slice of the 80's

June 1, 2016 |

Destinations: Detroit, MI

A Look at Pizzerias in Detroit, Michigan Slice of the 80’s Pizza This 1980s-themed pizzeria knows how to tie nostalgia into its identity and branding, from its graffiti mural to 50-game arcade. Even its graphics-wrapped delivery vehicles scream retro. Customers can go traditional with the crust or pick from seven flavors, including nacho cheese, Cajun… Read More

super food kale salad

June 1, 2016 |

Trending Recipe: Super Kale Salad

Kale has increasingly become a favorite ingredient in just about every dining establishement — from fast casual to fine dining. This easy summer salad has several “super food” ingredients that gives your customers confidence in healthy choices. Top with sliced grilled chicken or salmon for added protein. Trending Recipe: Super Kale Salad   Print Author:… Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

June 1, 2016 |

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

The final chapter detailing why what works in one climate may not work in another In the April issue, I discussed how I left a student perplexed when I explained to him that I had several different dough recipes for Neapolitan pizza dough. Last month, I talked about some of the ways refrigeration, dough temperature… Read More

Jeremy White
Editor-in-Chief
Pizza Today

June 1, 2016 |

Commentary: Tell Mandy She’s Wrong!

Mandy Detwiler and I have a very good working relationship. As well we should — I’ve leaned on her as my managing editor for over a decade now. Like the dude you see driving through your neighborhood to advertise his third-rate roofing service, there’s “no job too big or too small” for Mandy. She does… Read More

Scott Wiener Owner & Operator Scott’s Pizza Tours, NYC

June 1, 2016 |

Man on the Street: In With the New

Attract new customers to your pizzeria College-town pizzerias have it made in the shade. Every semester, a fresh batch of students shows up to take the place of the outgoing class and they’ll all end up ordering pizza sooner or later. Such is not the case for most independent pizzerias. It used to be simple;… Read More

RED_2_pies_H_9396

June 1, 2016 |

Pizza Today on the Road: Brick Oven Pizzeria, Lexington, KY

Loud and Proud Hard work, dedication helps Kentucky-based Brick Oven Pizzeria succeed Tim Kolenda didn’t start his Lexington, Kentucky, pizzeria on a whim. After spending his formative years working for a pizza franchise, Kolenda tired of corporate policies and a half-hearted product. Simply put, he thought he could do better. In February 2012, with the… Read More

RED_boxes_H_9241

June 1, 2016 |

Pizza Today on the Road: Goodfellas Pizzeria, Lexington, KY

Bluegrass Boys Kentucky-based Goodfellas Pizzeria growth 10 years in the making There’s a reason Alex Coats and Eric Boggs wanted us to meet at their pizzeria’s original location more than an hour before opening. Just minutes after Goodfellas’ OPEN sign lit, we were dancing around customer after customer in the 950-square-foot pizzeria, and the line… Read More

Jeremy White
Editor-in-Chief
Pizza Today

May 1, 2016 |

Commentary: Speed Kills

When fast-casual pizza first hit the scene, we all had lots of questions about it. And, to be honest, we still do. That’s why we had one of our ace writers, Daniel Smith, look at the topic for this issue. Since burgeoning chains dominate the category for the most part, we also had Associate Editor… 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.