Departments

December 1, 2016 |

Expo Spotlight: 2 Great Tradeshows, 4 World-Class Competitions

International Pizza Expo 2017 March 27–30, 2017 Las Vegas Convention Center Designed for pizzeria owners and operators, there’s something for everyone at International Pizza Expo, whether you’re an industry veteran or just thinking about opening your first unit. To succeed in today’s fiercely competitive marketplace you need access to all of the latest trends, strategies… Read More

December 1, 2016 |

Commentary: Menu Matters

You already know that one of your absolute best marketing tools is your menu. The balance between offering classic dishes customers expect to see and pushing the envelope a bit to keep them interested can be delicate. But when you get it right you not only keep customers engaged and coming back for more, you… Read More

Homemade Ice Cream Cookie Sandwich

December 1, 2016 |

2017 Menu Guide: Desserts

Desserts Lemon Bars Homemade Ice Cream Cookie Sandwich Cinnamon and Raisin Biscotti Lemon Biscotti Panna Cotta with Fresh Summer Berries      Appetizers / Pastas & Entrées / Pizzas / Desserts   Read More

December 1, 2016 |

Dough Doctor: Half-baked Idea?

The Dough Doctor answers a question about the use of baking powder in pizza dough Q: I’ve heard that baking powder can be used in making pizza crusts. Is this true? A: Baking powder can and has successfully been used in making pizza crusts for many years. It has also been used in making yeast-raised… Read More

Lahmajoon-Style Pizza

December 1, 2016 |

2017 Menu Guide: Pizzas

Pizzas Lahmajoon-Style Pizza Cheeseburger Pizza Chicken Alfredo Pizza Clam Pie Three-Cheese Mexican Brunch Pizza Pizza Quattro Stagione Buffalo Combo Pizza Pizza alla Pesto Pizza Insalata Shrimp and Avocado Pizza Shrimp Pizza Arrabbiata Fowl Play Pizza Black & Blue Dessert Pizza Caramelized Red Onion and Spinach Pizza Chorizo Pizza Pulled Pork BBQ Pizza      Appetizers… Read More

December 1, 2016 |

Destinations: Toledo, Ohio

A look at pizzerias in Toledo, Ohio ZaZa Wood-Fired Pizza Italian-born Saif Dar opened ZaZa’s in 2013 with a menu of northern Italian wood-fired pizza and Mediterranean cuisine, like lentil soup, fattoush and falafel. The pizza menu offers a Mediterranean-inspired pie — the Greca, topped with fresh mozzarella, spinach, shaved Gyro meat, feta and finished with… Read More

December 1, 2016 |

Man on the Street: New Kid in Town

How easy are you to find on online review sites? Believe it or not, I was relieved to find out via text message that the movers had delivered all of my Earthly possessions to the wrong address. With some free time on my hands, I decided to do what any normal person would do and… Read More

roman style pizza

December 1, 2016 |

All Roads Lead to Rome

Roman-style pizza is a winner Italy and the United States really aren’t that different. Citizens of both love to bicker about whose city has the best pizza. In the U.S., it’s New York, which has had a continuous pizza style since the early 1900s, and Chicago, with a version that came about midway through the… Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

December 1, 2016 |

Respecting the Craft: Raw or Pre-Cooked Sausage?

It seems to me that most operators are scared of putting raw sausage on a pizza. I hear it all the time. Sometimes they blame it on the health department. Or they say that if raw sausage is not handled properly it can be a big problem. Of course that could be true. But as… 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.