Departments

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November 1, 2016 |

Destinations: Richmond, VA

A Look at Pizzerias in Richmond, Virginia Bottoms Up Pizza Situated in the historic Shockoe Bottom district for more than 25 years, Bottoms Up makes use of its building with two stories of dining, three bars and patios along with seating for more than 320. The pizzeria features a sourdough crust. Signature pizzas include the… Read More

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November 1, 2016 |

Dough Doctor: Loaded Questions

The dough doctor dishes on dough loading and oil absorption   Q: What is dough loading? A: Dough loading is really just another way of saying “X” amount of dough per square inch of surface area. We calculate the dough loading by dividing the weight of a dough ball used to make a specific size… Read More

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November 1, 2016 |

Pizza Today’s 2016 Top 100 Pizza Companies

SPONSORED BY What’s happening with America’s largest pizza companies? Who added stores in 2016? Who pushed their sales to record highs? Who dropped off a bit? Last month, we published our list of the nation’s 100 most successful independent operations. Now, we present to you our yearly listing of America’s 100 largest pizza chains. Check… Read More

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November 1, 2016 |

The Final Word

Understanding server etiquette and how you can avoid the top faux pas The couple seated at table 23 is enjoying their meal: Not only did they ooh and aah over the appetizers, they also quaffed a couple of glasses of pinot noir and munched their way through an entire barbecue pizza. The server walks over… Read More

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November 1, 2016 |

Respecting the Craft: Are You Ready for Some Football?

I can’t tell you how exciting it is for football season to be underway.  It’s not just because I love the sport, but also because the sport and its fans love pizza! What’s better than watching your favorite football team and eating a delicious pizza, breadsticks and wings? Pizzerias everywhere rev up and revamp specials… Read More

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November 1, 2016 |

Beauty and the Beef

A few tips and tricks to convert ground beef pizza topping into a marketable hit When I was 16 years old, I worked as a dishwasher at the White House Tavern in Palatine, Illinois. This bar had a small kitchen that served huge cheeseburgers made by a grouchy Hungarian chef. Every day I would show… Read More

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November 1, 2016 |

Conversation with Enzo Algarme, Pupatella. Arlington, VA

Pupatella Arlington, Virginia The VPN-certified Neapolitan pizzeria has garnered a solid reputation in Northern Virginia and Owner Enzo Algarme has established partnerships to help his brand grow. We keep things simple. We do not have table service. Customers order at the counter, and the food is brought to the table. Our pizza is very traditional… Read More

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November 1, 2016 |

Boston Pizza Tour: Wicked Good

The Boston pizza scene is amongst the nation’s best Area Four 500 Technology Square Cambridge, MA Kendall Square in Cambridge sees a cross-section of foot and automobile traffic, making it an ideal spot for restaurants seeking to serve MIT students and the general public alike. Area Four is a nice addition that elevates Boston’s already-strong… Read More

Keith Coffman, owner Lost River Pizza Company in Bowling Green, KY

November 1, 2016 |

On Tap: Getting Started (Selling Craft Beer)

  So you want to sell craft beer but don’t know where to start? If you already have a license to sell beer, you’re ready to go! If you don’t have a license, you’ll first need to reach out to your state and city Alcoholic Beverage Control Offices and acquire licenses. Your ABC officials will… Read More

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November 1, 2016 |

Man on the Street: Pizzeria Time Machine

Nostalgia can bring in big bucks When I think of the best pizza cities, Scranton, Pennsylvania, does not come to mind. Yet,  I found it impossible to disagree with a recent tour guest who pledged pizza allegiance to her hometown. I wasn’t about to challenge her, partially because it’s silly to argue about a subjective… 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.