Fralo’s Art of Pizza, San Antonio, TX — The Art of Pizza

firetruck_fralos

Texas couple bakes up success in San Antonio The art and craft of making pizza is something Frank and Lori Hakspiel take very seriously. That’s why they named their joint in San Antonio — now one of the city’s busiest and most-acclaimed restaurants — Fralo’s Art of Pizza when they opened in May 2004. WhileMore »

Trending Recipe: Pizza Zucca al Pancetta

Pizza Zucca al Pancetta

Winter is upon us, and a lack of farm-fresh vegetables requires a bit of creativity in the kitchen. The contrast in colors and sweet-and-salty flavor makes this one a winner. Try it as a special to get your customers interested. For more winter ingredient recipes, see The Big Chill. Pizza Zucca al Pancetta   1More »

Ken’s Artisan Pizza, Portland Oregon — On Point

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Portland pizzeria perfects the art of artisan cuisine   Tucked away in a suburban Portland neighborhood, Ken’s Artisan Pizza is one of those places that you go to for the press but return because the buzz is genuine and well earned. These employees are some of the hardest working people in the industry –– and that’sMore »

Man on the Street: The Art of the Pizza Crawl

Scott Weiner

Learn more about your competition and the industry by touring other pizzerias   Let’s pretend for just one page in this magazine that you aren’t 100-percent satisfied with your pizza. You’ve been making it for years but a little voice in your head tells you there’s more out there than you ever thought possible. YouMore »

Five fabulous winter toppings to heat up your menu

sweet potato pizza

The Big Chill   Winter is my busiest season to sell pizza. Unfortunately, this is also the time when produce prices soar to new heights and the quality of these veggies hits a new low. I not only struggle keeping my parking lot cleared and salted, but also battle with my purveyors over flavorless, waxyMore »

Interact — November 2014

BrianandWife

The September “Take-over issue” release party   (Above) Brian Weavel, owner of Anna’s Pizza and Pasta, in Winnebago, Illinois, threw a release party for September’s “Take-over Issue” of Pizza Today. He gave samples of dishes he made in our test kitchen. The party even caught the attention of local Rockford, Illinois TV news stations. (Left)More »

Light it up

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Easy ways to improve external security   Criminals are always looking for easy targets. They will take advantage of any opportunity that makes a business look weak or vulnerable. Burned out lights hide their lurking. Unlocked doors invite them inside. Young employees with deposit bags leaving late at night grab their attention. Because criminals areMore »

On the Floor

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Is there a magical formula for floor plans?   In Somerville, Massachusetts, a small pizzeria called “A4 Pizza” packs a punch in just 1,200 square feet. Customers who sit at the end of the bar have a front-row seat to the main attraction: a well-loved pizza oven. In Milwaukee, Wisconsin, you’ll find the Pizza Man,More »

Act like they own the place

EmployeeSignRetouch

Employee ownership can boost productivity   Operators want to reward their best workers, but there are only so many promotions an employee can earn. One way to keep key employees is to offer them ownership in the company. That can mean anything from shares of stock to franchise ownership. It’s a good way not onlyMore »

Let the adventure begin — sauceless pizzas

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Creative pies defy the norm to become menu stars   Years ago, the late, great Pat Bruno, who spent decades as Pizza Today’s resident chef, predicted the rise of white pies — that is, pizzas without a sauce. Today, sauceless pizzas become mainstays on pizzeria menus. No sauce? But that goes against the holy trinityMore »