Departments

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

Spaghetti and Meatballs

March 14, 2013 |

2009 November: Pasta Primer

Spaghetti with Meatballs This recipe is very close to how my mother did her meatballs, but there are as many recipes for meatballs as there are Italians. This recipe makes 18 meatballs, each about 2 inches in diameter. Makes 6 servings (scale up in direct proportion) 1⁄2 pound ground pork 1 pound lean ground beef… Read More

Tony Gemignani, Tony's Pizza Napoletana

March 14, 2013 |

2009 November: Launched

Tony Gemignani has already made quite a name for himself in the pizza industry. His dough-tossing prowess is well publicized, and his list of awards and honors seems to grow by the day. From cookbooks to children’s books, from leading the World Pizza Champions to teaching the art of pizza at his newly minted pizza… Read More

2009 November: First Impressions

March 14, 2013 |

2009 November: First Impressions

If I had to choose between the best counter and phone person or the best pizza maker, I choose the best customer service rep. Pizza makers are made through a mentoring training program. You make and shape them into pizza assembly machines. On the other hand, I believe that CSR’s are a blend of training… Read More

wood fired oven

March 14, 2013 |

2009 November: Fired Up

Cooking with wood has been around since the dawn of civilization, so there’s no singular revelation attached to that method of cooking. On the other hand, cooking pizza in a wood-fired oven has been going on only since the turn of the century in this country. In recent years, however, the fire has been banked… Read More

2009 November: Dough Doctor

March 14, 2013 |

2009 November: Dough Doctor

Oil is a truly multi-functional ingredient in pizza dough production. It can affect everything from the crispiness to flavor of the crust, as well as the way the dough handles during shaping. The type of oil used can influence the flavor of the finished crust, providing anything from a neutral flavor to characterizing flavor. For… Read More

2009 November: Done with Style

March 14, 2013 |

2009 November: Done with Style

From parsley and Parmesan to lemon slices and dustings of powdered sugar, plating food is an art form that delights guests. I want to teach you some plating techniques to let your passion for food shine through. I’m sure you’ve heard it a hundred times: people eat with their eyes! It’s important to understand exactly… Read More

2009 November: Crunching Numbers

March 14, 2013 |

2009 November: Crunching Numbers

If you run a full service restaurant, it’s difficult to figure out how many tables to assign to each server. You want customers to be served promptly and accurately so they return. You also want servers to earn enough tips to keep them happy. Robert Smith, director of operations for Pizza Antica in California, says… Read More

2009 September: Toss Up

March 12, 2013 |

2009 September: Toss Up

When I was 18, I tossed my very first pizza. It was my brother, Frank, who taught me the basics. Then I practiced every day. I noticed that customers were amazed when they came into our pizzeria — and back then I really didn’t do much … just a simple toss and catch. It has… 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.