Departments

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

URBN_sign

April 1, 2016 |

Pizza Today on the Road: URBN, San Diego, CA

From New Haven to San Diego Connecticut native Jon Mangini goes URBN with coal-fired pizza Growing up in suburban New Haven, Connecticut, Jon Mangini says pizza was just a part of life. “Everybody worked in a pizza place,” he says. “I was surrounded by it.” When he moved to San Diego, California, 12 years ago,… Read More

herb dough

April 1, 2016 |

Pizza Dough: Branching Out

Can a new dough net you new customer loyalty? The Belgian purity rules as they pertain to beer are very simple: all beer must be made with only water, hops and barley. With that said, there are a million ways to make different-tasting beers under those stringent standards. And, today, the beer brewing community has… Read More

PizzaDeliciouspatio_0204

April 1, 2016 |

Dining Out

Patio seating offers some unique perks and challenges Al fresco dining is the centerpiece of the CiboDivino Marketplace in Dallas, and the frenetic pace of Friday and Saturday nights is nothing short of “crazy,” says owner Daniele Puleo. But it’s also magical, as the outdoor dining system transforms a pocket of Texas into a slice… Read More

Tom Lehmann
Dough Expert

April 1, 2016 |

Dough Doctor: Man vs. Machine

The Dough Doctor sounds off on opening a dough skin and using air impingement ovens Q: Can I get the same chewiness and crispness from a machine rolled dough as from a hand-toss forming procedure? A: If the intent is to fully open the dough by machine to form the pizza skin without any changes… Read More

mac and cheese and red potato salad

April 1, 2016 |

On the Side

Don’t overlook the power of the side dish with your sandwiches The pride we take in the quality ingredients we use in our dishes, as well as the variety we offer, is unprecedented. The industry is ever changing and the focus of what our patrons look for is widening. It’s like a great IMAX theater… 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.