Departments

RED_alcove_9528

September 1, 2016 |

Pizza Today on the Road: The Pizza Press, Anaheim, CA

EXTRA! EXTRA! Clever concept, tight menu lay foundation for impressive expansion of  The Pizza Press In a saturated market, coming up with any new concept can be difficult. When your company chooses a popular industry segment –– pizza –– in a densely populated area, the task becomes even more challenging. We caught The Pizza Press on the… Read More

jobapp

September 1, 2016 |

Hiring: Second Chances

Those with less-than-ideal resumes can still bring much to the table Even those employers that don’t conduct formal background checks sometimes ask applicants to disclose criminal convictions on their application. Pizzerias are no exception. Even so, President Barack Obama has taken steps to “ban the box” (the criminal history section) on applications for some federal… Read More

craft cocktail

September 1, 2016 |

Signature Sips

Specialty cocktail menus drive revenue and customer loyalty At Taverna Rossa, guests cannot get enough of signature pizzas like The Spicy Pig, The Bee’s Knees and the Taverna Rossa R&D Pie. When it came to developing the cocktail menu for the Plano, Texas, pizzeria, Tony Smith, vice president of {33} Restaurant Group, the management group… Read More

OTTOportlandpizza1

September 1, 2016 |

Destinations: Portland, Maine

Pizzerias in Portland, Maine   OTTO A go-to spot for adventurous foodies and pizza aficionados, OTTO has quickly grown to 12 locations since opening its first Portland slice shop in 2009. OTTO strives for the highest quality, local (when possible) ingredients and a creative menu. The Masher is a creative pizza featuring mashed potato, scallion… Read More

jamaican jerk chicken pizza recipe

September 1, 2016 |

Caribbean Queen

Caribbean-inspired flavors can turn your menu into paradise The most exciting aspect of pizza is the ability of this fine platform to showcase different flavor profiles from around the world. The exciting flavors of the islands is a perfect example of how you can increase interest and boost sales by using Caribbean flavors in your… Read More

Tom Lehmann
Dough Expert

September 1, 2016 |

Dough Doctor: Time is of the Essence

How to determine optimal dough mixing time Q: How long should you mix your dough? A: This is a common question, and many years ago we conducted some fairly extensive testing to answer it. What we found is that the optimal mixing time of a dough is dependent upon a number of factors. Those include… Read More

mango salsa

September 1, 2016 |

Trending Recipe: Fresh Mango Salsa

I can’t get enough of topping a warm pizza with dynamic flavors after the oven. Nothing beats this mango salsa on top of meaty, cheesy pizzas because its giant taste is as brilliant as the visual effect. For more modern Caribbean flavors, see my story. Fresh Mango Salsa   Print Author: John Gutekanst Recipe type:… Read More

RIC_prep_0311

September 1, 2016 |

The Carrot Approach

Six steps to a sound management incentive program Since its founding in 1987, Orlando-based Flippers Pizzeria has grown into a 14-unit enterprise, operating nine of its own locations in addition to five franchised units. A key part of that growth, according to Flippers vice president of operations Ben Richardson: a management incentive program that encourages… Read More

LincolnRoadPizzeriaMiami

August 1, 2016 |

Pizza Competition

A roundtable talk on philosophy, standing out, and competitive analysis Competition. It’s a word that may make some operators lose sleep at night. Battling for your share of the market is a critical issue whether you’re in a metropolitan city of millions or in a small town of 1,000. Every operator approaches competition differently. Six… Read More

New Jersey-based Emma’s Brick Oven Pizza has trademarked several of its menu items.

August 1, 2016 |

Curbing Copycats

How to best protect your recipes and trade secrets The headlines alone are enough to seize the attention of pizzeria operators who have toiled to define and distinguish their concept. “Pizzeria owner sues competitor, saying he stole family recipes,” reads one from The News-Herald in Cleveland. “Pizza War: Colony Grill owners cry foul over imitators’… 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.