Departments

Scott Wiener 
Founder, Scott's Pizza Tours and SliceOutHunger.org

December 1, 2016 |

Man on the Street: New Kid in Town

How easy are you to find on online review sites? Believe it or not, I was relieved to find out via text message that the movers had delivered all of my Earthly possessions to the wrong address. With some free time on my hands, I decided to do what any normal person would do and… Read More

roman style pizza

December 1, 2016 |

All Roads Lead to Rome

Roman-style pizza is a winner Italy and the United States really aren’t that different. Citizens of both love to bicker about whose city has the best pizza. In the U.S., it’s New York, which has had a continuous pizza style since the early 1900s, and Chicago, with a version that came about midway through the… Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

December 1, 2016 |

Respecting the Craft: Raw or Pre-Cooked Sausage?

It seems to me that most operators are scared of putting raw sausage on a pizza. I hear it all the time. Sometimes they blame it on the health department. Or they say that if raw sausage is not handled properly it can be a big problem. Of course that could be true. But as… Read More

penneaspar

December 1, 2016 |

2017 Menu Guide: Pastas and Entrees

Pastas and Entrees Tortellini Pesto with Sun-dried Tomatoes Fettuccine Gorgonzola with Sun-Dried Tomatoes Penne Rigate with Smoked Mozzarella and Asparagus Tips Penne with Escarole, Beans, and Sausage Veal Saltimbocca Penne with Artichoke Hearts Chicken Parm Radicchio, Mushroom and Three-Cheese Lasagne Pollo Cacciatore al Forno Spaghetti with Puttanesca Sauce Farfalle Pasta with Artichoke Hearts and Tomatoes… Read More

stuffedtomatoes

December 1, 2016 |

2017 Menu Guide: Appetizers

Appetizers Sicilian Stuffed Tomatoes Panzanella Salad Baked Parmesan Zucchini Sticks Stuffed Artichokes Pizza Wrap Cheese and Sun-Dried Tomato Dipping Sauce Basic Baked Clams Oreganatta Bruschetta di Pomodoro      Appetizers / Pastas & Entrées / Pizzas / Desserts   Read More

keith_coffman

December 1, 2016 |

On Tap: What the Ale?

Deciphering the different styles and characteristics of beer Merriam Webster Dictionary defines beer as an alcoholic beverage usually made from malted cereal grain (as barley), flavored with hops and brewed by slow fermentation. Beer has been around a really long time, first being produced in Egypt and Mesopotamia around 5,000 BC. Modern beer has European… Read More

clayton_krueger

December 1, 2016 |

Getting Social with Clayton Krueger

Booster Shot Back in the good old days of Facebook, you had to work hard to earn “fans” for your page, because the more fans you had, the more people you could reach with your messaging. That is no longer the case. About two years ago, Facebook became a publicly traded company. This created the… Read More

kitchen workers pizza makers

November 4, 2016 |

Labor Matters

Labor issues that can trip up restaurant operators ­— and how to avoid them Push labor laws as a restaurant operator and the pushback can be ferocious. In August, news broke that nearly 10,000 Chipotle workers were suing the company for unpaid wages. The class-action lawsuit alleges that the burrito-peddling chain routinely required hourly employees… Read More

goat cheese pizza

November 4, 2016 |

Totes Ma ‘Goats’

Goat Cheese — a favorite among specialty cheeses Goat cheese has made the transition from upscale to mainstream. In 2014, the UK even experienced a goat cheese shortage. And demand in the U.S. has continued to soar. Today, you’ll find goat cheese across pizzeria menus, from appetizers and pizzas to salads and desserts. Made from… Read More

Jeremy index

November 1, 2016 |

Commentary: Looking Back, Moving Forward

In Scott Wiener’s column this month, he discusses the part nostalgia can play in building your business. He opens by mentioning that a recent customer on one of his pizza tours in New York City waxed poetically about the pizza she grew up eating in Scranton, Pennsylvania. Like Scott, I encounter people nearly weekly who,… 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.