Departments

January 1, 2017 |

Conversation with John Rayyan, Papa Ray’s, Chicago

Papa Ray’s Pizza & Wings  Chicago, Illinois Papa Ray’s Pizza & Wings was founded by the Rayyan brothers in 2009. They used the name “Ray” in honor of their father. With four counter-service locations in Chicago, Papa Rays is known for its thin, hand-tossed pizza and its Monster slices. Papa Ray’s Pizza & Wings was… Read More

January 1, 2017 |

On Tap: Tapping What’s in Style

As mentioned last month, popular ales include pale ales, india pale ales, brown ales, porters, stouts, Hefeweizens, Kolschs, Goses, sours and barley wines. IPAs and pale ales are two of the most popular craft beer styles in the United States. IPAs and pale ales are hoppy and bitter with higher ABVs (alcohol by volume) and… Read More

January 1, 2017 |

Expo Spotlight: Pizza Expo and Pizza & Pasta Northeast

MAKE PLANS NOW TO ATTEND! International Pizza Expo 2017 March 27–30, 2017 Las Vegas Convention Center Designed for pizzeria owners and operators, there’s something for everyone at Pizza Expo, whether you’re an industry veteran or just thinking about opening your first pizzeria.  Pizza Expo continues to be the premier event for learning and networking, as… Read More

roman pizza slice

January 1, 2017 |

Mascarpone Madness

Versatile cheese worth a look when pushing your menu If there is one cheese that I adore, it’s mascarpone. Not because of its high butterfat or its traditional use as a sweet dessert cheese, but because it is a brilliant mixing cheese for any pizzeria and can be infused with many different flavor profiles like… Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

January 1, 2017 |

Respecting the Craft: Multi-Faceted Approached

In my various pizzerias I actually use three to four different sausages instead of sticking with just one. Many pizzerias just have one type, which is fine. But, for me, sausage is such an important ingredient and one of the most popular in our industry. There are so many flavor combinations, so why settle for… Read More

January 1, 2017 |

Man on the Street: The Thrill of Discovery

I honestly wasn’t planning on eating any pizza during my lightning-fast mini vacation in North Carolina. The trip was all about seeing family so I did zero research beyond the obligatory tweet asking for recommendations in the area. The lack of response I received was actually a relief because I was way more interested in… Read More

January 1, 2017 |

Mike’s Monthly Tip: Put iCal or Outlook to Work

Bring your calendar to its max potential. Not just dental appointments; I’m talking recurring calendar events and expirations that will keep your 2017 on point. • License expirations and an alert one month before expiration. Even if you have a system in place, add this one in for redundancy. • Quarterly evaluations of staff planned… Read More

pasta puttanesca

January 1, 2017 |

Put on the Puttanesca

Classic sauce gets its due Puttanesca sauce is a robust concoction comprised of (but not limited to) tomatoes, capers, onions, olives, garlic, anchovies, herbs and olive oil. It lends itself to many Mediterranean dishes and has been said to originate in Naples, Italy. While rustic and unrefined in its ingredients and presentation, puttanesca is rich… Read More

Jeremy index

January 1, 2017 |

Commentary: Who’s Delivering Your Next Pizza?

Creative Director Rick Daugherty and I were in the beautiful city of New Orleans for a couple of days visiting pizzerias. After a quick stop for a requisite Po’ Boy, we summoned an Uber to get us from one pizza shop interview to the next. The driver conversed with us about a number of things… Read More

January 1, 2017 |

Dough Doctor: Back to Basics

Create pan and thin-crust pizza with easy measurements Q: Can you help us develop a dough for a pan-style pizza as well as a thin-crust pizza based on 12.5 kilograms of flour? Additionally, can you show us how to make a pre-mix out of the dough formula? A: While you don’t provide any specific information… 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.