Departments

carrot cake

March 14, 2013 |

2009 October: The Sweet Life

It’s no secret that times are tough for restaurant operators. Money is tight, customer numbers are down, and more than ever profi t margins are at a premium. But even though you may not be able to add that second location (yet), there are ways to boost profi ts in this down economy. How? By… Read More

menu

March 14, 2013 |

2009 October: The Bigger…the Better?

Menu size can be a critical element to your pizzeria or restaurant. Believe it or not, offering either too many or too few items can detract from your business. Offer just a few items and you’re at risk of discouraging a repeat visit. Offering too many items can just confuse the guest, not to mention… Read More

bar seating, seating, place setting, dining

March 14, 2013 |

2009 October: Quick & Easy

In June, Pizza Hut announced it would spend $5 million to renovate its locations in Jacksonville, Florida. The investment would pay for a “transformation to a more contemporary look and improved customer experience” in the seven dine-in and 23 delivery and carryout restaurants in the area. If you want to update your restaurant’s look and… Read More

2009 October: Pasta Primer

March 14, 2013 |

2009 October: Pasta Primer

I have been making linguine with clam sauce (both the red and white versions) in one fashion or another for many years, so you can well imagine that it is one of my favorites. If fresh manila clams or littleneck clams are not available, you can use chopped or canned clams. The result will not… Read More

Robert “Bob” Vasaturo

March 14, 2013 |

2009 October: Il Pizzaiolo: Westshore Pizza

If you had to classify Tampa using one phrase, the term “melting pot” would certainly be accurate. That’s because the warm climate, sand and surf are a Mecca for retirees and Spring Breakers alike. That’s what brought Philadelphia native Robert “Bob” Vasaturo and his Philly-themed pizzeria to the area 15 years ago, and it was… Read More

2009 October: Dough Doctor

March 14, 2013 |

Dough storage can make or break your operation

Dough storage –– this is one of those topics that I continually get questions about, so it’s probably time that we go back and revisit the basics. The way in which we store our dough has changed over the years. Back in the 1950s it was common to allow the mixed dough to remain in… Read More

ice cream, brownie, sundae, dessert

March 14, 2013 |

2009 October: Cool & Creamy

As temperatures rise this summer, diners look for ways to cool down. Ice cream presents a practical solution. Sure, you can sell it by the scoop, but why not pair ice cream with cookies or brownies? Ice cream lends itself to many easy-to-prepare desserts. It’s a tasty — and profitable — menu addition. “Ice cream… Read More

website, web, online

March 14, 2013 |

2009 November: Wicked Web

On a February evening in 2007, a Boston computer programmer named Jascha Franklin-Hodge received a call on his cell phone. He noticed the caller ID displayed a Chicago number. He was asked to create a robust, Web-based communication strategy for some guy named Barack Obama. That evening, history was set in motion. The Web, for… Read More

Todd Parent, Extreme Pizza

March 14, 2013 |

2009 November: To The Extreme

Todd Parent has a good thing going. As founder and CEO of Extreme Pizza, this San Francisco businessman has found a way to grow a concept in lean times. While his company has taken a hit during the recession, Extreme Pizza’s boomtime marketing efforts have paid off. Parent and his staff worked hard during the… Read More

prep chicken

March 14, 2013 |

2009 November: Prep School

Adam Goldberg, owner of Fresh Brothers in Manhattan Beach and Redondo Beach, California, was slammed — on a Monday. The restaurant’s volume was up way more than normal. The lunch rush had extended to 3:30 p.m., leaving staff only one hour to prep before dinner service. Remarkably, staff never fell behind. Goldberg doesn’t attribute it… 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.