Departments

washing station, pizzeria

March 1, 2017 |

Keep It Clean

Sterilization a critical element to success Plenty of things keep pizza restaurant operators up at night, but few are more worrisome than the thought of incurring a pathogen outbreak. There’s good reason for this concern. “In addition to the human tragedy, restaurant owners may be risking their personal assets if their insurance policy limits aren’t… Read More

March 1, 2017 |

Pizza Today on the Road: Pizzeria Paradiso, Washington, DC

DC Trailblazer Pizzeria Paradiso celebrates 25 years of staying relevant Capturing lightning in a bottle, for many business owners happens once, if they’re lucky. Chef Ruth Gresser has found ways to capture lightning over and over at Pizzeria Paradiso in Washington, D.C. “I had an idea and I was in the right place at the… Read More

red velvet cookie pizza

March 1, 2017 |

Sweet Sell

Dessert pizzas take finesse to make, market Desserts are a hard sell for pizzerias, where that extra slice most customers don’t want but just can’t say no to can mean a sweet finish won’t be added to the check total. But when made right, advertised well and priced nicely, some dessert offerings can be a… Read More

Roberta's Pizza, Brooklyn, New York

March 1, 2017 |

Pizza Styles: Neapolitan vs. NEOpolitan

Pizza with similar names just isn’t the same When pizza first became popular in the United States, it had already changed dramatically from its original southern Italian expression. Newly arrived immigrants couldn’t afford wood to fuel their ovens, so they switched to coal as a cheaper solution. Flour was too bulky to import and cheese… Read More

pizzeria menu on an ipad

March 1, 2017 |

Tech Tuneups

Five ways to enhance the customer experience It can be tough to fully understand the vast array of tech options available today — let alone implement them into your pizzeria operations. While technology can help increase sales and boost the guest experience, a third of restaurant operators say their places are lagging in tech use,… Read More

pepperoni pizza

March 1, 2017 |

Pep Talk

Pepperoni is America’s top pizza ingredient This is a true pepperoni story. One night, six years ago, I received a call from an older customer saying that we made her pizza incorrectly. “You screwed it up! I ordered a plain pizza, and this doesn’t have pepperoni.” “I’m sorry, ma’am,” I said pulling the phone back… Read More

Jeremy index

March 1, 2017 |

Commentary: What Will Define Your Expo?

One of the best things about International Pizza Expo, from my perspective, is all the people from around the world I get to meet and interact with each year. When talking to folks, I usually ask what they hope to accomplish at the show. The answers are varied, but can more often than not fit… Read More

March 1, 2017 |

Conversation with Brittany Saxton, Six Hundred Downtown, Bellefontaine, OH

Six Hundred Downtown  Bellefontaine, Ohio Five-time World Pizza Games champion Brittany Saxton. A 13-year veteran of the pizzeria industry, she recently acquired ownership of Six Hundred Downtown in Bellefontaine, Ohio, where she was previously the assistant general manager.   Brittany lets us in on making the transition from employee to owner Six Hundred Downtown is… Read More

March 1, 2017 |

Pizza Today on the Road: Pupatella, Arlington, Virginia

Making the Transition Arlington, Virginia-based Pupatella readies for  franchising Pupatella in Arlington, Virginia, has a style all its own. It’s not what many think of when they enter a Verace Pizza Napoletana (VPN)-certified pizzeria. First, Pupatella is a counter-service spot. When customers walk in, the first thing they see is the pizza make line and… 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.