Departments

Butternut Squash and Guanciale Pizza

February 1, 2017 |

Turn the Other Cheek

Guanciale offers a time bomb of flavor I have many farmer friends who raise pigs in rural Ohio. Over the years, they’ve turned me on to some great “off cuts” that most people don’t see like liver, trotters and neck. One of the most delicious cuts I get from these hogs is the cheek. This… Read More

slice house san francisco

February 1, 2017 |

Respecting the Craft: Hated on Haight?

Opening a new restaurant in an iconic area can be tricky Here I was in a new remodel for a Slice House right on Haight Asbury in San Francisco. If you don’t know Haight Ashbury, it’s an iconic corner that became historic in the 60s (and it’s still very popular today). It’s where the hippie… Read More

Spicy Sausage Pizza

February 1, 2017 |

Pork Project

Savory, sweet Italian sausage is a menu master for the ages There’s no two ways about it: Italian sausage is an undisputed menu rock star. Prized for its flavor and versatility, the uses for it in a pizzeria setting are abundant. When it comes right down to it, sausage is perhaps at its best on… Read More

Eggplant Parmesan

February 1, 2017 |

Eggplant: Purple Passion

Eggplant Parmesan is hit with both diners and the bottom line, so use the classic dish for inspiration A few friends of mine recently gave me the same answers when I asked them which of their menu dishes were the most profitable. Among the favorites? Eggplant Parmesan. If you’re going beyond pizza with your lineup… Read More

craft beers

February 1, 2017 |

Beer Menus: Making the List

A Guide to building a better beer list As of the end of November 2016, America has more than 5,000 breweries, 99 percent of which are small and independent craft breweries, according the National Brewers Association. Once you get into styles, there are more than 150 styles to quench beer fans’ thirsts. With so many… Read More

February 1, 2017 |

Conversation with D. Michael Evola, Brooklyn Bros. Pizzeria

Brooklyn Bros. Pizzeria  Seattle, Washington A guitarist who has previously performed with rock bands like Foghat, D. Michael Evola perfected his pizza dough recipe in his garage and opened his first Brooklyn Bros. Pizzeria in 2006. The New York-style pizza company added a second location in 2013. In the coming year, two more Brooklyn Bros…. Read More

server waitstaff

February 1, 2017 |

Man on the Street: Dis-Service

I would be lying if I said it was all about the pizza. As much as I’d like to say every ounce of effort should go into your food — that dough formulation and oven skill were all that mattered — the truth is that even the greatest pizza cannot sustain a business by itself…. Read More

full bar

February 1, 2017 |

On Tap: Training & Education are Paramount

Your wait staff and bartenders are going to determine if you successfully sell craft beer. Their craft beer knowledge is vital to your bottom-line beer sales and profitability, so make sure that they know beer. In order to maximize your sales, your staff needs to understand the differences between the different styles of beer and… Read More

loyalty program promotion

February 1, 2017 |

Lasting Loyalty

If you’ve got a rewards program, here’s how to make it really work Pitfire Pizza tried printing punch cards for their nine locations — buy 10, get a pie free. They saw their same customers, gave away a few pizzas, but not much else.  Pitfire’s Chief Operating Officer Mitchell Wong says they haven’t had success… 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.