tabletop condiments with pizza

March 1, 2017 |

Getting to the Top

Tabletop condiments help set tone for restaurant More than 40 types of toppings are offered at The Olive Theory, but that’s not where adding flavor to its pizzas ends for this pizzeria and many others. Diners who want to adjust the taste of their pizza will also find containers with Parmesan cheese, red pepper flakes and… Read More

waiter customer service

March 1, 2017 |

Service: Fast & Friendly

Increase service speed without sacrificing customer service Don’t be the last to leave a party. Don’t outstay your welcome. Be a kind and courteous guest. Although this advice seems more appropriate to house guests than restaurant patrons, in today’s tech-driven world, restaurant operators, servers and staff are asking the question: how do we keep guests… Read More

craft beer, pint night, promotion

March 1, 2017 |

On Tap: Craft Beer Pricing and Promotions

It’s International Pizza Expo Month! Hopefully, I’ll get to meet many of you in Vegas and, hopefully, we can enjoy a pint or two at The New Operator Reception, Beer & Bull or at The World Pizza Games Finals & Block Party. This will be my sixth Pizza Expo. I have learned something new every… Read More

March 1, 2017 |

Man on the Street: In the End, Is Easy Better than Good?

I just read a quote that completely terrified me –– and for once it wasn’t spoken by a politician! In late 2015, the head of a major food company suggested to investors that their ailing pizza chain should concentrate less on making good food and more on making their food easier to buy. As someone… Read More

Tony's Slice House, San Francisco, California

March 1, 2017 |

Respecting the Craft: Hated on Haight, Part II

Adapting to your environment pays dividends Last month I talked about our effort to succeed with a Tony’s Slice House on quirky Haight St. in San Francisco, where the clientele will either embrace you or quickly run you off. This month I’ll finish the two-part series. One of the most important components is that we… Read More

unemployment claim dispute

March 1, 2017 |

Unemployment Matters

How restaurant leaders can minimize baseless unemployment claims and the trouble they often bring In any given week, roughly 250,000 unemployment insurance claims will be filed across the country, according to data from the U.S. Department of Labor. And given the restaurant industry’s notoriously high turnover rate — as much as 300 percent annually by… Read More

tutta bella, seattle, community organizations

March 1, 2017 |

Establishing Community Partnerships

Operators say they have criteria for choosing which nonprofits to support James Tzepos, owner of Zois’ Pizza in Seymour, Connecticut, fields many requests from community organizations to partner with them for a fundraiser or to donate money or pizza. “I get so many in the mail, or somebody walks in and hands me something and… Read More

March 1, 2017 |

Baker’s Lung

What is the medical condition — and why should you be concerned about it? Last year, James Beard Award-winning pizzaiolo Chris Bianco recaptured a place in the headlines. The Phoenix-based chef, whose fame and following swelled in the early 2000s with Pizzeria Bianco, returned to the restaurant game in mid-2016 with Tratto, a tiny, strip… Read More

verde pizza, baltimore, maryland

March 1, 2017 |

Destinations: Baltimore, Maryland

A Look at Pizzerias in Baltimore, Maryland Verde Marianne Kresevich and Edward Bosco opened Verde in an 1880s row house. The sleek, upscale eatery is cozy and casual, offering private and communal seating. Verde specializes in Neapolitan-style with a menu of wood-fired pizzas, calzones, salads and desserts. The pizzeria offers house-made mozzarella. Its extensive pizza… Read More

motorino pizza menu

March 1, 2017 |

Going Off Menu

Today’s diners need a different kind of menu than in the past What is the point of a menu? Does it just convey the price and the information of what the kitchen executes, or is it an opportunity to maximize a ticket average? I think we all know the answer to that, but what actually… 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.