Departments

Tom Lehmann
Dough Expert

September 1, 2016 |

Dough Doctor: Time is of the Essence

How to determine optimal dough mixing time Q: How long should you mix your dough? A: This is a common question, and many years ago we conducted some fairly extensive testing to answer it. What we found is that the optimal mixing time of a dough is dependent upon a number of factors. Those include… Read More

mango salsa

September 1, 2016 |

Trending Recipe: Fresh Mango Salsa

I can’t get enough of topping a warm pizza with dynamic flavors after the oven. Nothing beats this mango salsa on top of meaty, cheesy pizzas because its giant taste is as brilliant as the visual effect. For more modern Caribbean flavors, see my story. Fresh Mango Salsa   Print Author: John Gutekanst Recipe type:… Read More

RIC_prep_0311

September 1, 2016 |

The Carrot Approach

Six steps to a sound management incentive program Since its founding in 1987, Orlando-based Flippers Pizzeria has grown into a 14-unit enterprise, operating nine of its own locations in addition to five franchised units. A key part of that growth, according to Flippers vice president of operations Ben Richardson: a management incentive program that encourages… Read More

LincolnRoadPizzeriaMiami

August 1, 2016 |

Pizza Competition

A roundtable talk on philosophy, standing out, and competitive analysis Competition. It’s a word that may make some operators lose sleep at night. Battling for your share of the market is a critical issue whether you’re in a metropolitan city of millions or in a small town of 1,000. Every operator approaches competition differently. Six… Read More

New Jersey-based Emma’s Brick Oven Pizza has trademarked several of its menu items.

August 1, 2016 |

Curbing Copycats

How to best protect your recipes and trade secrets The headlines alone are enough to seize the attention of pizzeria operators who have toiled to define and distinguish their concept. “Pizzeria owner sues competitor, saying he stole family recipes,” reads one from The News-Herald in Cleveland. “Pizza War: Colony Grill owners cry foul over imitators’… Read More

pizza1_sauce

August 1, 2016 |

More Pizza Competition Q&A

PT: When it comes to pizza competition, I never… Jerrier: “sweat the small stuff”.  This is a marathon, not a sprint.  We are in this for the long haul.  Lots of competitors and copycats will open…and ultimately close.  You can’t make crappy pizza and stand the test of time.  Once people realize what a hassle… Read More

pineappe upside down pizza

August 1, 2016 |

Pineapple a Day

Diving into the many uses of “king of the pizza fruit” Without a doubt, pineapple is the king of pizza fruit. Pairing pineapple with salty pork, luxurious melting cheeses, spicy jalapeño, nuts and herbs transforms a boring pie into a memorable experience. In any pizzeria, one of the “must have” toppings is this spiny fruit,… Read More

properpizza

August 1, 2016 |

Destinations: Pittsburgh, Pennsylvania

A look at pizzerias in Pittsburgh, Pennsylvania Caliente Pizza & Draft House The three-unit Caliente has built quite the reputation for beer and pizza in the Steel City. Chef Eric Von Hansen won the Pan Division at the 2016 International Pizza Challenge with the Quack Attack, a pizza containing pan-seared duck breast, roasted garlic butter… Read More

HVAC

August 1, 2016 |

HVAC: The Heat is On

Proactive HVAC maintenance helps ward off bigger, more costly problems Though food remains king in the restaurant industry, environment isn’t far behind. For any restaurant, a clean and comfortable establishment is central to pleasing guests and driving business –– and the role of heating and air conditioning in the process cannot be overlooked. Indeed, customers… Read More

Tom Lehmann
Dough Expert

August 1, 2016 |

Dough Doctor: Artificial sweetener and PZ-44

Q: Can I use an artificial sweetener in my dough to replace the sugar? A: It all depends on what function you want the artificial sweetener to have in your dough. Artificial sweeteners are not fermentable, so they will not support fermentation and neither do they make a significant contribution to the finished crust color…. 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.