Departments

pizza, fundraising, community outreach

October 1, 2017 |

Fun Fund-Raising

Pizza restaurants raise money for charities, but receive beneficial kickback marketing, too In December, Papa Murphy’s in Stanwood, Washington, donated an entire day’s sales to a local woman who suffered serious injuries and burns and lost her two children in a car crash. The store gave $40,000 to the cause. “It’s moments like that, that… Read More

national pizza month, october

October 1, 2017 |

National Pizza Month — Let’s Do This!

Ways to celebrate National Pizza Month It’s October and you know what that means — National Pizza Month. Pizzerias across the country celebrate the month-long tribute to America’s favorite food. Fun fact: Did you know National Pizza Month was created by Pizza Today’s founder Gerry Durnell in 1984 to commemorate the first issue of the… Read More

Federal Hill Brick Oven Pizza, Providence, Rhode Island, pizzeria

October 1, 2017 |

The Pies of Providence

Providence, Rhode Island packs a punch when it comes to great pizza   Federal Hill Brick Oven Pizza From publishing a magazine to selling cigars, Billy Manzo has had an interesting and evolving career. He even worked in banking and film production. But when the culinary bug bit him, the ensuing fever flamed into full-blown… Read More

October 1, 2017 |

Commentary: It’s Go Time!

The air inside Atlantic City’s Convention Center this month will be electric when Pizza & Pasta Northeast descends upon the Eastern Seaboard. Slated for October 17-18, Pizza & Pasta Northeast offers attendees face-to-face access with representatives of the industry’s top suppliers, as well a full slate of educational and competitive opportunities. More than 2,000 attendees… Read More

lobster, pizza

October 1, 2017 |

Ingredients: The Big Squeeze

Lobster a classic Northeastern topping Lobsters are considered crustaceans that live on the ocean floor. Lobsters harvested off the coast of Maine are considered cold water lobsters and have two large claws. One is a cutter claw and the other is a crusher claw, neither of which you want to get your finger caught in… Read More

September 1, 2017 |

Pizza Today on the Road: Rome’s Pizza, San Antonio, TX

Changing Tide San Antonio-based Rome’s Pizza adapts to the ebb and flow of the pizza business Few pizzeria owners have reached the pinnacle of success that Gus Nassar has with his San Antonio-based Rome’s Pizza. The gourmet pizza company pioneered the pizza style in the San Antonio area 30 years ago. Today, four Rome’s locations… Read More

shrimp scampi

September 1, 2017 |

Crustacean Nation

Shrimp scampi a perennial Italian favorite hrimp scampi is one of those staple entrées that have adorned menus around the world for decades. Its origin starts with a langoustine, which is a tiny lobster-like crustacean generally sautéed in olive oil with garlic and finished with white wine. Another translation for the word scampi is simply… Read More

pizza coupons

September 1, 2017 |

Cut It Out

Coupons are still a viable marketing tool, if used wisely Don’t tell Peter Wiley the paper coupon is irrelevant. Wiley, one of the co-founders of Kettering, Ohio-based Rapid Fired Pizza, says the chain sends out coupons in postcards, local discount magazines and newspaper inserts in Cincinnati, Columbus and Dayton, Ohio. These coupons get measurable results…. Read More

beer and detroit style pizza

September 1, 2017 |

On Tap: Come Together

It’s a beautiful thing when beer and pizza come together When it comes to properly marrying pizza with craft beer, Coalhouse Pizza in Stamford, Connecticut, may be one of the best examples we’ve seen. A quick glance at the musically themed dining room and display kitchen immediately tells you two things: this is a pizzeria… Read More

September 1, 2017 |

Respecting the Craft: Tools of the Trade

Which pizza peel is right for your pizzeria? First off, peels are often referred to as paddles. And based on their look, I get that. However, the reason they are called ‘peels’ is because they help you peel the pizzas off of the stones in your ovens or off your workstations and into your ovens…. 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.