Departments

backline of a pizzeria

September 1, 2016 |

The Get-Along Gang

Management responsible for preventing, handling staff tensions You can’t please 100 percent of the people 100 percent of the time. That old saying is never truer than in a restaurant. Despite an owner’s best efforts, nothing is perfect. Customer complaints, both warranted and unwarranted, will roll in. And those complaints are usually directed to the… Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

September 1, 2016 |

Respecting the Craft: Thin is In

Tony’s tips on making the perfect crispy thin-crust pizza So many students ask me how to make a good, crispy thin-crust pizza. Is it the dough recipe or the technique? It’s a little of both, actually, but definitely more technique. One of my most popular thin-crust pizzas is my Chicago cracker thin. The dough has… Read More

RED_2_pies_beer_9746

September 1, 2016 |

Pizza Today on the Road: Zito’s Pizza, Anaheim, CA

Outstanding in Orange Zito’s large menu, longevity make it a california stand-out Longevity in the restaurant business is a dream for many operators. For Zito’s Pizza owner Steve Silverstein, opening a pizzeria in 1988 was a career change but not entirely out of his comfort zone. After years in food sales, Silverstein had tired of… Read More

Scott Wiener Owner & Operator Scott’s Pizza Tours, NYC

September 1, 2016 |

Man on the Street: Photo Finish

Why use stock photos when there are better options? A baby told me about your new pizza. Actually, it was a baby and her three-year-old brother. Samantha and Matt have over 113,000 followers, thanks to an Instagram account started by their food-blogger father, Mike Chau. After years of writing online reviews, Chau started posting photos… Read More

instagram on iphone

September 1, 2016 |

Let’s Get Social

There’s more to modern media than Facebook May 1, 2007: that’s the day we took our first step into the landscape of social media marketing here at Farrelli’s Pizza by creating our Myspace page. I remember that date well because it was my first day on the job as our director of marketing and communications…. Read More

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

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.