Departments

August 1, 2016 |

HVAC: The Heat is On

Proactive HVAC maintenance helps ward off bigger, more costly problems Though food remains king in the restaurant industry, environment isn’t far behind. For any restaurant, a clean and comfortable establishment is central to pleasing guests and driving business –– and the role of heating and air conditioning in the process cannot be overlooked. Indeed, customers… Read More

August 1, 2016 |

Dough Doctor: Artificial sweetener and PZ-44

Q: Can I use an artificial sweetener in my dough to replace the sugar? A: It all depends on what function you want the artificial sweetener to have in your dough. Artificial sweeteners are not fermentable, so they will not support fermentation and neither do they make a significant contribution to the finished crust color…. Read More

August 1, 2016 |

4 questions to ask an HVAC service provider

Given that commercial –– and certainly pizzeria –– HVAC units face unique demands compared to residential HVAC systems, it’s important operators find a service provider with the relevant experience and knowledge to address a restaurant’s specific HVAC needs. These four questions can help a pizzeria land a capable provider: Do you have experience with restaurant… Read More

August 1, 2016 |

Habits of Quality

Create an exceptional system for quality control You can’t afford to be reactive where quality control is concerned. Although it’s easy to let daily operations detract from proactive behavior, when the safety and satisfaction of your customers are affected, you can never be too vigilant. But how do you ensure your ingredients are high quality?… Read More

August 1, 2016 |

Commentary: Pizza with Sizzle

When I visited Sizzle Pie in Portland, Oregon, in late spring to interview founders Mikey McKennedy and Matt Jacobson, I was impressed by their lineup of vegan pizzas. I’m a carnivore. I didn’t expect to like vegan pizza. To date, I’d never had one I liked. Then I tasted theirs. Don’t get me wrong —… Read More

July 1, 2016 |

Dough Doctor: Breaking Down Baker’s Percent

100 Percent Sure Q: I see that most of the dough recipes that you talk about are in percent rather than in weights. How do I go about converting the percentages into ingredient weights? A: I get this question asked quite frequently so it never hurts to review it once again. The easiest way to… Read More

July 1, 2016 |

Wi-Fi, at Your Service

Do you need to offer Internet to your guests? With Sacramento and San Francisco as home to HOT ITALIAN’s three locations, it’s fair to say the pizzerias are ensconced in California’s cutting-edge technological landscape. Everything about this pizza-making enterprise screams sophistication, from sleek and modern décor, to pizza toppings like smoked salmon that appeal to… Read More

Big Dave Ostrander

July 1, 2016 |

Hiring the right consultant for your pizzeria

Finding sound advice Pizzeria operators invest their bodies and souls into their restaurants; but, whether they’re newbies or veterans in the pizzeria business, there are times when finding trustworthy outside help and advice is warranted. For Mike Monteleone, owner of two Barone’s Pizzeria locations in the Los Angeles area, opening a fast-casual pizzeria on top… 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.