June 1, 2017 |

Fire Up the Feedback

Do you give smart employee reviews? Are you updating your pizzeria’s Facebook and Twitter pages more often than providing performance feedback? Just like you, your employees want a constant stream of likes, comments and constructive redirects. With life, love and careers moving at an instant, employee feedback must follow suit and occur frequently. “We have… Read More

old forge style pizza, old forge, pennsylvania

June 1, 2017 |

Respecting the Craft: Old Forge Style

Last month I told you about my introduction to the little-known “Old Forge” style of pizza that originated in Pennsylvania. After my first stop at a homey establishment that really tempted my taste buds, we headed to a pizzeria called Arcaro & Gennell. Let me tell you — this place was also really amazing. The… Read More


June 1, 2017 |

Crazy About Caprese

Classic Italian preparation can be used across the menu Caprese: This term means different things to many different people. But pizza people know that this magnificent combination of mozzarella, tomato and basil is special in so many ways. For me, it’s a giant 5 a.m. creation every summer Saturday morning. This is the time I… Read More

Jeremy index

June 1, 2017 |

Commentary: How would you handle this?

It was 8:45 p.m. when we arrived at the restaurant. Being a Wednesday night, things were slow. Only about 25 percent of the tables were occupied. The smiling hostess seated our party of eight quickly. There were four famished boys amongst us. They’d just finished a baseball game and needed to get home to shower… Read More

organic vegetables

May 30, 2017 |

Greening the Menu

Pizzerias stand out by offering sustainable food Two pizzerias from two very different regions and demographics share a common bond. Napizza in San Diego, California, and SOL Pie Pizza of North Canton, Ohio, have focused their menus and restaurants on sustainability. Napizza and SOL Pie aren’t the only pizzerias to introduce sustainable, organic menus. Earlier… Read More

beer keg storage

May 30, 2017 |

On Tap: Keg Storage Space

Keep cooler space in mind when designing layout I have a small problem at my new restaurant, High Tops. I have 50 different beers on tap. At any given time, I’ll have anywhere from 75 to 90 kegs in my cooler, including my backup kegs. When I was designing the layout for the restaurant, I… Read More

pizza makeline

May 1, 2017 |

The 411 on Cheese Prices

How cheese prices are set, why the figure moves so much and strategies to better manage costs Gary Cooney certainly knows how the volatility of cheese prices can impact a pizzeria. The man behind Chicago’s seven-unit Waldo Cooney’s Pizza chain, Cooney has seen cheese prices ebb and flow over his 36 years in the pizzeria… Read More

May 1, 2017 |

Pizza Today on the Road: Stoner’s Pizza Joint, Savannah, GA

A Family that Grows Together… Stoner’s Pizza Joint sets sights on new markets When Pizza Today arrived at Stoner’s Pizza Joint in Midtown Savannah, Georgia in February, the restaurant was filled with smiling people wiping down tables and counters and mingling with one another. Some were employees but most were family and friends who have… Read More

Pizza press, dining area, concrete floors

May 1, 2017 |

Flooring: Games Afoot

Flooring should be durable, comfortable for guests and employees There’s no question that restaurant flooring takes a beating. Most operators do not require their patrons to remove their shoes before they enter, so dirt, water, snow and muck get tracked in and tracked throughout the restaurant each and every day. Add the mess that guests… 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.