fast casual pizza line

October 1, 2016 | ,

The Promise Land

Are you ready to attract investors? Chef Anthony Carron holds ambitious visions for 800 Degrees Pizza, the Naples-inspired fast-casual concept he launched in 2011. With already more than a dozen units in operation, Carron believes his California-based concept can become a big-time player in the ever-swelling fast-casual pizza space. To get there, though, Carron knew… Read More

October 1, 2016 |

Destinations: Augusta, Georgia

A Look at Pizzerias in Augusta, Georgia Craft & Vine This sophisticated downtown eatery focuses on sharable, tapas-style small plates and wood-fired pizza, accompanied by charcuterie and cheese, snacks, desserts and a full beverage program. Its pizzas demonstrate an emphasis on flavor pairings. The Titan features a peach purée, speck, basil chiffonade and Mozzarella di… Read More

clam pizza

October 1, 2016 |

What a Temper!

Pair big flavors with these easy tips While visiting a pizzeria near the beach in Ostia, Italy, I ordered a magnificent white pizza with Gorgonzola. The pizza was a beautiful thing to behold with the pillowy charred edges of a high-heat Neapolitan pie along with the thin, crispness of a Roman pizza made with olive… Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

October 1, 2016 |

Respecting the Craft: Thin Skin

Part II of Tony’s tips for making the perfect thin-crust pizza Last month I gave some pointers for making a great thin-crust pizza. But since there’s so much to the subject, we broke it up into two parts. Without further adieu, here is the second installment! • Saucing your thin-crust pizza. If you sauce your… Read More

September 1, 2016 |

Downtime Doldrums?

Rev up slow periods for maximum productivity Pizzeria operators live by the phrase “the guest comes first” and train staff to embrace the motto. But what happens during times when staff members outnumber your guests? For Scott Wallis, regional manager at The Rock Wood Fired Kitchen in Washington, it boils down to prioritizing more critical… Read More

September 1, 2016 |

Commentary: Thin Line Between Love and Hate

Thin-crust pizza … My love affair with thee is now decades long. While I don’t discriminate and enjoy all types of pizza, my favorite crust type remains that of the crispy, cracker-thin variety. That’s partly because I enjoy the crunchy texture, partly because it’s less filling and mostly because I feel like the sauce and… Read More

backline of a pizzeria

September 1, 2016 |

The Get-Along Gang

Management responsible for preventing, handling staff tensions You can’t please 100 percent of the people 100 percent of the time. That old saying is never truer than in a restaurant. Despite an owner’s best efforts, nothing is perfect. Customer complaints, both warranted and unwarranted, will roll in. And those complaints are usually directed to the… Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

September 1, 2016 |

Respecting the Craft: Thin is In

Tony’s tips on making the perfect crispy thin-crust pizza So many students ask me how to make a good, crispy thin-crust pizza. Is it the dough recipe or the technique? It’s a little of both, actually, but definitely more technique. One of my most popular thin-crust pizzas is my Chicago cracker thin. The dough has… Read More

September 1, 2016 |

Pizza Today on the Road: Zito’s Pizza, Anaheim, CA

Outstanding in Orange Zito’s large menu, longevity make it a california stand-out Longevity in the restaurant business is a dream for many operators. For Zito’s Pizza owner Steve Silverstein, opening a pizzeria in 1988 was a career change but not entirely out of his comfort zone. After years in food sales, Silverstein had tired of… Read More

Scott Wiener Owner & Operator Scott’s Pizza Tours, NYC

September 1, 2016 |

Man on the Street: Photo Finish

Why use stock photos when there are better options? A baby told me about your new pizza. Actually, it was a baby and her three-year-old brother. Samantha and Matt have over 113,000 followers, thanks to an Instagram account started by their food-blogger father, Mike Chau. After years of writing online reviews, Chau started posting photos… 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.