Departments

April 26, 2013 |

Employee Incentives: Winning Attitudes

Pizza Antica was not selling much bottled mineral water. The servers at the four-unit concept, part of the Bacchus Management Group of restaurants in San Francisco, were not even mentioning bottled water to customers. So Pizza Antica launched the Bottled Mineral Water Sales contest. The winning server was taken, as guest, to one of Bacchus… Read More

April 26, 2013 |

The hottest ingredients for 2013

Today’s pizzeria customers are savvier than ever thanks in part to a growing trend in upscale options. Sure, pepperoni and cheese are still king in this industry, but customers looking for fresh, organic and locally grown toppings now have more choices than ever. Add in the rise of Neapolitan and artisan focuses, and the pizza… Read More

April 26, 2013 |

Social Media: Pizza Tweets and Feeds

Pizza Tweets Denver Pizza Company @DenverPizzaCo Stop in soon for our Lunch Deal. Monday-Friday until 3pm. $5 for a personal pizza, 2 toppings, and a drink. Why it works: Posting a special the day of doesn’t give customers a whole lot of time to plan. But offering the same special daily ensures repeat business. Reiterate… Read More

April 26, 2013 |

Respecting the Craft: Food competitions

Q: Why compete in food competitions at International Pizza Expo or anywhere else? A: As an owner everything is done to my specifications and wants. It is rare that I am tested and that I am out of my element. There really isn’t anyone to tell me that I am wrong or that my recipe… Read More

April 26, 2013 |

Man On The Street: NY slice / artisan pizza battle

The streets of New York are in the midst of an epic battle. In one corner, the classic slice weighs in with its thin-yet-yielding crust topped with tomato sauce and low moisture mozzarella cheese. In the opposite corner waits a smaller, more delicate pizza baked in a showpiece oven and topped with hand-crushed tomatoes under… Read More

April 26, 2013 |

Il Pizzaiolo / Buckhead Pizza Co. Atlanta, GA

I love this business,” says Sean Kelly, co-owner of Buckhead Pizza Company in Atlanta, Georgia. “I love pizza…more, I love the dining experience.” Kelly and partner Sam Abdullah have engineered the Buckhead concept around the dining experience. “It’s a fine dining look at pizza,” says Kelly, whose background is fine dining, while Abdulla previously owned… Read More

April 26, 2013 |

Il Pizzaiolo / Antico Pizza Napoletana, Atlanta, GA

Giovanni Di Palma, owner of Antico Pizza Napoletana in Atlanta, Georgia, has created the scenario many operators dream of. Most nights and weekends, a line of eager customers wrap around the parking lot and down the block. Most Saturdays, Di Palma says, Antico sells more than 1,000 Neapolitan pizzas. The high-volume shop near Georgia Tech… Read More

April 26, 2013 |

Dough Doctor: Dough mixing and pizza ovens

Q: How do I know when my pizza dough is properly mixed? A: Most pizza doughs as we know them are under mixed in regard to full gluten development. The only real exception is commercially made frozen pizza dough which is almost universally mixed to full gluten development. For the retail operator, though, a dough… Read More

April 26, 2013 |

Did You Know / Places That Rock

International Pizza Expo 2013 was another record-breaking year — and it once again closed with a $20,000 MEGABUCKS Giveaway. According to NBC News, 10 million pounds of frozen pizza and other snacks were recalled last month over fears the products may be contaminated with E. coli 0121. Minnesota has 1,435 pizzerias More than 4,200 people… 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.