Departments

Photos by Rick Daugherty

December 16, 2013 |

What A Pane

The types of window treatments for Pierro’s Italian Bistro and A’mis Italian Restaurant are as far apart as the geography between them. At Pierro’s, a former five-and-dime-store-turned-hip-hangout in the historic district of Fayetteville, North Carolina, fabric draperies showcase tall windows. Owners Mike Laurenceau and Daniel Fair wanted a classic look to blend with a sophisticated,… Read More

December 16, 2013 |

BUYING VERSUS LEASING

If you’re looking to move or expand, one of your first questions might be whether to purchase or lease your new location. The decision to rent or buy can be as unique as your concept, says Dan Simons, principal with Vucurevich Simons Advisory Group, a restaurant consulting firm with offices in Kensington, Maryland, and Austin,… Read More

December 16, 2013 |

Man on the Street: Scott Wiener Talks Regional Pizza Styles

The secret’s out: Detroit style pizza is delicious. It’s not news to people in the Motor City, but the rest of us are only now being introduced to the burnt cheese goodness over 60 years after its first appearance. This year’s Pizza Expo saw more Detroit style pies than ever before and they even earned… Read More

December 13, 2013 |

Efficient Climate Control Saves Money and Energy

Kim Fiorcello flips on the A/C as early as mid-April at Antonio’s Pizza in Morgantown, Pennsylvania. That’s because even on a mild spring day when temperatures hover at 70 and summer’s dripping humidity is yet to come, the dining area can become rather stuffy. And the kitchen can be downright hot, too. It’s a challenge… Read More

Scott Wiener

December 13, 2013 |

Bad Customer Service Experience Strands Customers

Stranded. That’s how I felt the last time I had a bad restaurant experience. The wait was short, the ambiance was perfect and the food delicious. Everything was perfect until the interminable final minutes of my visit. I must have slipped into an alternate dimension the second the cheesecake hit the table. Did they completely… Read More

December 13, 2013 |

Customer Feedback: Getting It and Using It

It’s not always easy to hear criticism, but for pizzeria owners, it can be critical to your business. From comment cards to secret shops, different feedback methods will get different results. Here’s what you need to know about four common kinds of customer feedback and how you can best use them to help boost your… Read More

December 9, 2013 |

Sauce It Up with Wine

Building a sauce with wine is a wonderful way to add acidity, body and flavor. Italian dishes with wine as an integral ingredient are aplenty — from risotto deglazed with white wine to Bolognese slow-cooked with red wine and stock. The challenge is knowing which wine is suited for what dish, and whether to deglaze,… Read More

menu sign

December 9, 2013 |

Building a Better Brand

Operators know that reinvention is critical in the restaurant industry because there’s always a new trend to chase or create. Colors and décor go out of style before the paint dries. Customer service can up its game with a new gadget or technology tweak. And food allergies and the “hot” new dish can dictate a… Read More

December 9, 2013 |

Buying Equipment: New or Used?

Jim Fischer’s been in the pizza game for nearly 40 years and in that time, he’s never purchased a new oven. “Not a single one. It’s always been a demo model or a remanufactured oven,” says Fischer, who, after a lengthy run as a Little Caesar’s franchisee, now owns Pizza Patrol, a two-unit operation in… Read More

2014 Pizza Today Menu Guide

December 9, 2013 |

2014 Pizza Today Menu Guide

Pizza Today columnist Tony Gemignani argues in a recent column that trend and tradition can co-exist on a pizzeria menu. We believe that wholeheartedly, because that’s exactly what our readers show us every time we step into their kitchens. This year, we’ve replaced our December Buyer’s Guide with something much more useful: the 2014 Menu… 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.