Departments

March 1, 2014 |

Interact — March 2014

Stay connected by using #PizzaEXPO #PIZZAEXPO Be sure to label all of your Pizza Expo posts on social networks with hashtag Pizza Expo. It’s a great way to connect with fellow attendees and get the latest on all of the show happenings. Search: #PizzaExpo  Pizzeria Tweets and Status Updates Beach Pizza @BeachPizzaLA Wednesday 7pm to… Read More

Sedona Pizza Company, Grand Opening

March 1, 2014 |

Five steps to more informed site selection

When it comes to site selection, Samit Varma isn’t taking chances. At The Pizza Studio, Varma’s California-based chain that claims more than 125 units in its development pipeline, the company has crafted a proprietary algorithm that will help The Pizza Studio find top-flight locations for its fast-casual eateries. “Site selection is absolutely critical for us,… Read More

pizzeria operations manual

March 1, 2014 |

Follow the Rules

Operations manuals arm restaurants with the consistency to compete After college, graduate school and work at a national pizza chain, Dean Koutroumanis returned to his family business –– New Haven, Connecticut-based Yorkside Pizza –– in the early 1990s armed with important lessons about the performance-driving value of systemization in the restaurant industry. Among Koutroumanis’ first… Read More

March 1, 2014 |

Trending Recipe: Polpette Alla Napoletana

By Johnathan Goldsmith Owner — Spacca Napoli, Chicago Illinois 3 cups dried crustless bread, cut into 1-inch cubes, soaked in cold water until soft (mollica) 1 1/4 pounds ground beef, 80 percent lean 2 eggs, beaten to mix well 2 large cloves garlic, minced 1/2 cup grated pecorino cheese 1/4 cup finely cut parsley 1/3… Read More

February 24, 2014 |

Think you know Pizza Expo?

Think again –– show pulling out all the stops for its 30th anniversary In case you’ve been living under a rock –– or stuck in a kitchen –– there’s a little event happening next month called International Pizza Expo. It’s actually not so little. 2014 is set to be the biggest show ever, with more… Read More

cannibal pizza, dessert, pizza

February 24, 2014 |

Satisfy sweet tooths with these dessert pizza ideas

Queen Elizabeth I was a down right sweets junkie. Her teeth became a gnarly shade of black, but because she was the queen, she started a trend. It was then that stained and blackened teeth were a status symbol of the time when sugar was first introduced and very expensive. I’ll bet if she had a… Read More

February 24, 2014 |

Data Security: Hacked

Amid Chicago’s pizza-loving populace, Lou Malnati’s Pizzeria stands tall. A frequent stop for Windy City inhabitants as well as visitors seeking Chicago’s famed deep-dish pizza, Malnati’s runs 34 stores across the Chicago area, most offering a mix of dine-in, carryout and delivery. With such volume, Malnati’s touches thousands of pieces of consumer data each day,… Read More

Photo by Josh Keown

February 17, 2014 |

Pizza Delivery: Street Smart

Pizza delivery can be dangerous, but there is some good news. The job is not as dangerous as people think, and technology can help make the work safer. Although pizza delivery is often mentioned as one of the ten most dangerous occupations, no such list exists. According to the U.S. Bureau of Labor Statistics, out… Read More

Photo by Josh Keown

February 17, 2014 |

Pan-style Pizza — Full Metal Pizza Jacket

“There may be a hundred different stances and sword positions, but you win with just one,” said undefeated Samurai Miyamoto Musashi in 1643. Mushashi would have been a great pizza guy because he described pan pizza to the letter. Every town, village and territory in the world has their own pan pizza style: Chicago style;… 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.