Departments

June 26, 2013 |

Going Gluten Free — Logistics of tapping the wheat-free market

Expanding with gluten-free offerings was an obvious choice for Southeast-based Brixx Wood Fired Pizza. The 21-store chain sold nearly 60,000 gluten-free pizzas in 2012 alone, doubling the previous year’s sales. “At the very beginning, we realized that offering gluten-free dough was going to open up new business,” says Executive Chef Richard Shinault. “It’s absolutely driven… Read More

June 26, 2013 |

Extra Virgin Oven grows from farmers market pizza cart to million-dollar operation in Charleston, South Carolina

While working at a local, upscale Charleston, South Carolina restaurant, friends Ricky Hacker and Matt McIntosh had a vision. “We kicked around the idea of a wood-fired pizzeria and realized that we didn’t have the money to open a restaurant,” Hacker says. The partners pulled funds together to operate a mobile, wood-fired pizza cart. In… Read More

June 26, 2013 |

Dough equipment delivers heightened efficiencies in the kitchen

Darren Lister has his eyes on growth. Already with 12 Hideaway Pizza locations spread about Oklahoma, Lister and his partners are looking to build two new units each year, eventually expanding beyond their Oklahoma homeland into neighboring states. That can be a costly venture, especially as each Hideaway location produces its own dough and subsequently,… Read More

June 26, 2013 |

Creative grains can make your dough stand out

At 4:30 pm on August 15th, 2009, I made the best business decision I’d made since opening my pizzeria ten years earlier. I changed my dough. I had been in business for more than nine years. That steamy day, I cruised up and down the undulating hills and steep ravines of Southeastern Ohio heading to… Read More

June 13, 2013 |

Hand Tossing Dough: Who’s got skills? (Videos)

Hand tossing dough is all in the technique or techniques, as pizzaiolos across the country apply their own spin to stretching dough. It’s about artisanship and showcasing pizza makers in front of awestruck customers.               Today, Pagliacci Pizza posted a training video showing its toss style. Pizza Today has… Read More

June 7, 2013 |

Five finger-licking fried apps

Increase ticket averages with “wow” factor fried appetizers. After all, some diners go out for an evening to escape their regular diet and spurge into menu items that tantalize their taste buds. Fried apps fit the bill. Check out Pizza Today’s five fried apps to menu: Fried Lasagna Sticks House made lasagna, coated in an… 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.