Departments

trenton tomato pies, pizza styles

April 1, 2017 |

The Trenton Tomato Pie

How much do you know about this classic style? With a monolithic prison on one side and an entire block of abandoned factory buildings on the other, the intersection of New Jersey State Route 129 and Cass Street doesn’t betray its history as the entrance to a vibrant community. The once-bustling neighborhood of Chambersburg has… Read More

April 1, 2017 |

Knead to Know: Taking the Next Step

Once you understand your core ingredients, you can step into variations Flour, water, salt and yeast are the basic ingredients of pizza dough. Mastery of these fundamental components can produce exemplary results and has served Neapolitan pizza makers very well for centuries. Over time bakers have developed alternative methods and formulas that add variations of… Read More

April 1, 2017 |

Guidelines for handling gratuity

Here’s a Tip What’s the best way to deal with tips that roll into your pizzeria? In most cases, the answer isn’t a one-size-fits-all solution. “When it comes to tipping, it’s always complicated,” notes David Mitroff, a restaurant consultant and the founder of Piedmont Avenue Consulting, Inc. You’ll want to consider factors such as the… Read More

April 1, 2017 |

Leasing for Less

Negotiating your commercial lease renewal It’s finally arrived…your restaurant’s renewal notice date. A date you, hopefully, circled years ago to ensure you negotiate and renew your commercial lease at the proper time. Although you may have gone through this process before, did you use the best negotiation tactics or top resources, like a commercial real… Read More

April 1, 2017 |

Destinations: Delaware

A Look at Pizzerias in Delaware The Wood Fired Pizza Shop The family-owned business began as a wood-burning oven on the back of a 1956 flat-bed truck in 2010 before opening its brick-and-mortar location in 2014. The shop sources its produce from all natural and organic farmers in the Newark area. Dressings, desserts, Italian sausage,… Read More

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

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.