Critical Issues: Warning Signs

Blending Cheese

Sometimes, despite the most well thought out business plan, access to capital and a good product, restaurants fail. When this happens, any number of factors — in fact, it’s most often a combination of many — can be to blame. From poor marketing to nonexistent customer service to a lousy location, a few missteps todayMore »

Service: Is this going to be on the test?

Emmas Server

Educating servers can keep customers satisfied and increase check averages   Restaurant customers ask many questions, ranging from “What’s the special?” to “Is there gluten in the salad dressing?” Servers need to be educated so they can answer even the most difficult queries about the menu, daily specials and wine pairings. They also need toMore »

Trending Recipe: Wild Mushroom Pesto Penne How To

Wild Mushroom Pesto Penne

The key to this recipe is in the sauté, which releases all of the earthy flavors and texture of wild mushrooms. Combined with fresh pesto, this makes for one memorable pasta dish. Wild Mushroom Pesto Penne 1 tablespoon + 1 teaspoon butter, divided 1½  to 2 ounces sliced assorted wild mushrooms* 1 teaspoon minced garlicMore »

The top 7 reasons pizzerias fail — and how to avoid a similar fate

Boardedbuilding

For Dave Garcia, Alamo City Pizza didn’t go according to plan. In 2010, Garcia closed his six-year-old, San Antonio-based pizzeria. After a failed attempt to buy the building his shop inhabited, Garcia’s landlord presented a 10-year lease with a hefty rent increase. Amid such burdensome overhead costs in a 900-square foot space, Garcia simply decidedMore »

Turn Around

2012 February: Turn Around

Underperforming operations need to get SLOPPIE   If your sales are increasing, give yourself a big pat on the back. If your sales are flat, and you are barely breaking even, welcome to the new normal. If you are afraid of what the future has in stock for your store, the clock is ticking. TheMore »

One-Minute Operator EP5 — Matt Jacobson & Bob Peyton, Sizzle Pie

matthew jacobson, bob peyton, sizzle pie, owners

How do your house-made items set you apart?   (Left) Bob Peyton, director of operations, and Matthew Jacobson, co-owner, at Sizzle Pie in Portland, Oregon, answer this One-Minute Operator.   One-Minute Operator is a video series on PizzaToday.com featuring successful pizzeria operators dropping great advice one minute at a time. For more episodes, visit One-MinuteMore »

The next hot app

arancini Jasper's Ristorante

No matter the size or shape, arancini appeals to many It seems like everyone has an arancini story. Michael Spurlock may have grown up in Detroit, Michigan, but Boston was where he first tried arancini. “After I ate it I said, ‘If I ever open a restaurant, it’s going on the menu.’ ” In 2013,More »

Protect customers’ information from security breaches

2012 January: Security Breach

Stolen credit cards. Data security breaches. Identity theft and fraud. When customers come to your restaurant or place a phone or Web order, these issues are probably not even on their radar, but they should be on yours. If you’re not careful, your customers, employees, even your business could be at risk of experiencing aMore »

Hot and Saucy

chicken wing sauces

Chicken wings go beyond the Buffalo   Chicken wings are hot right now and have become a staple on appetizer menus in pizzerias across the country. And, why not? They are a great complement to a robust pizza menu and the ingredients for a flavorful wing sauce may already be in your kitchen. During SuperMore »

2014 Pizza Today Hot 100 Independent Pizzerias

Hot100_2014logo

Each year, we mail out surveys to independent pizzerias across the nation. Using their responses, we compile our Hot 100 list — a ranking of America’s 100 largest independent pizza operations (based on sales). This issue is eagerly devoured by Pizza Today’s readers and the list is a testament to the ingenuity, diligence and skillMore »