Departments

April 1, 2017 |

Get Wrecked: Break servers of annoying habits

Habits are hard to break, and annoying server habits can break an operator’s bank and damage a guest’s experience. Servers are responsible for a guest’s happiness, and if all they serve up is a hot plate of annoying…well, their guests will not be paying customers for long. And, that gets –– dare it be said?… Read More

April 1, 2017 |

Respecting the Craft: Slump Buster

Creativity can help bring in new customers I received an e-mail from a pizzeria operator in Arkansas recently. He reached out and asked me a simple, but disturbing, question: do you ever lose your inspiration? This operator disclosed to me that business has “been in the dumps” and he didn’t know why. He’d been racking… Read More

Jeremy index

April 1, 2017 |

Commentary: Servers Beware

If you offer dine-in, you already know that the servers you employ are brand ambassadors that completely make or break the experience your customers have within your four walls. No matter how great the food and ambiance happen to be, a bad experience with an employee who serves up a side of attitude with the… Read More

gourmet mac and cheese

April 1, 2017 |

Spiral Out

Rotini presents perfect pasta opportunities Rotini pasta might just be the world’s perfect pasta. Its corkscrew shape beautifully allows whatever sauce it’s tossed in to grab hold and nestle between the spirals. This pasta shape allows for the maximum amount of marinara, cheese sauce, Alfredo or cold dressing for optimal flavor. Since weather is warming… Read More

merchandise at Hot Italian, Sacramento, California

March 1, 2017 |

Merchandise: Say My Name

Pepper the community with your brand The merchandise offerings from Hot Italian and Sizzle Pie couldn’t be more opposite. Sleek and fitted, the T-shirts, hats and other sundries at Hot Italian convey an elegant, chic, Calvin-Klein-esque vibe to upscale customers and bicyclists who frequent restaurants in Sacramento, Davis and Emeryville, California. By contrast, intricate, colorful… Read More

profit and loss statement, restaurant financials

March 1, 2017 |

Profits Are Made in the Office

Get a grip on financials now, thank yourself later Let’s talk financials. For 33 years in this business, I have always maintained up-to-date financial reports. I use these reports to manage my pizzerias, but I am fortunate to have and understand how to use them in the first place. You see, I was forced to… Read More

pizza makeline

March 1, 2017 |

Product Perplexity

Handle a product change with finesse Something’s different about this slice.” Your customer just zeroed in on your change in dough, cheese or sauce. Maybe you changed because your distributor went bankrupt. Or maybe you want to switch to fresh, organic ingredients to keep up with trends, but what do you do now? Address the… Read More

business lunch at a pizzeria

March 1, 2017 |

Know Your Competition

Want to become better? Analyze the competition What’s your mindset when you walk into another restaurant? Do you just want to not think about your place for a little while and decompress? Or, like most of us in this industry, do you compare it to your restaurant? Do you focus in on one aspect of… Read More

March 1, 2017 |

Start-Up To Success

Origin Stories and Tips from 5 Pizza Entrepreneurs Everyone who comes to International Pizza Expo in Las Vegas has an origin story. Some started from scratch, some bought franchises and others rebuilt existing restaurants. Here we talk to five entrepreneurs about how they got started, the challenges they faced and the advice they have for… 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.