Departments

August 27, 2013 |

Hotel phones feature a “Pizza Button”

Guests at County Inn and Suites in Niagara Falls, Ontario, can order pizza with the touch of a single button on its phone system. The “Pizza Button” is connected to a local pizzeria. For the full article, CLICK HERE. Now that’s a partnership. It’s a win-win situation for the hotel to have an instant recommendation,… Read More

August 26, 2013 |

Restaurant owner kicks out war vet, service dog

The owner of restaurant in Oxford, Massachusetts recently yelled profanities at a disabled Iraq war veteran when he entered the establishment with his service dog. James Glaser, who suffers from PTSD, was asked to leave even after providing the owner with his service dog’s certification papers. Glaser contacted the police. After officers explained the law,… Read More

employee schedule

August 23, 2013 |

Preventing presenteeism

Last winter’s flu outbreak highlighted an issue in many businesses: presenteeism, that is, employees showing up even when they’re sick because they need the money and potentially spreading their illness to others. When those employees are handling food and interacting with customers, it’s an even bigger issue. argumentative essay writing Rolf Wilkin, owner of Eureka… Read More

August 23, 2013 |

A Guide to Garlic Knots (HOW-TO VIDEO)

Earlier this week, we asked our Facebook fans: What’s your bestselling, low-cost menu item? Garlic knots was the undisputed winner. At Pizza Today, we sing the praises of buttery garlic knots. Our Man on the Street Scott Weiner loves them too: “I love the punchy aroma of fresh garlic knots in a pizzeria — and… Read More

August 21, 2013 |

Tony Gemignani talks Parmigiano-Reggiano

Not too long ago I was in Parma, Italy, for the Campionato Mondiale della Pizza with a few members of The World Pizza Champions and Pizza Today magazine. While there, we had the pleasure and privilege to take a tour of a dairy that produces Parmigiano-Reggiano. Upon entering I had no idea what went into… Read More

August 16, 2013 |

Why short videos are wildly popular over social media

Pizza Today has been singing the praises of online videos for a while now. With Vine’s 8-seond and Instagram’s 15-second video apps that are able to produce high quality, stop-motion video, you can get creative in your pizzeria. The popularity of short videos is growing immensely and why not? Consumers are looking for quick bits… Read More

August 8, 2013 |

Houston restaurant bans children under 9 after 7 p.m.

Another restaurant has opted to ban children under the age of 9. This time, the restaurant will allow children until 7 p.m. The owner contents the store is family friendly. The policy is a reaction to customer complaints. While some residents think the decision is unfair, a number of patrons have expressed support. For more… Read More

August 2, 2013 |

Pizzeria worker tests positive for Hepatitis A

This is the kind of story that can make anyone feel a bit squeamish. A pizzeria cook in Utah tested positive for Hepatitis A. Customers who visited the restaurant during the hours the employee worked have been asked to notify the local health department. A local television station interviewed the pizzeria owner, giving him a… Read More

July 30, 2013 |

You say Panini, I say panino

Panini is the plural form for panino, which is literally the term for “small bread roll” in Italian. Technically, any sliced bread shouldn’t be called a panini or panino, but even in Italy, most sandwich shop operators will let you get by with calling everything a panini. This wonderful hot sandwich is a moneymaker as… 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.