Departments

Photo by Josh Keown

February 28, 2013 |

Employee Termination: Hit The Door

Last year, the week before Christmas, Carmelo Lamotta needed to fire a server. He did not want to wait until after the holidays because then other workers would suffer. “If you keep someone an extra week because of the holidays, business drops because customers do not come in because of the poor customer service,” says… Read More

2013 March: Going Pro

February 28, 2013 |

Going Pro

Is a professional chef needed in a pizzeria’s kitchen? The performance kitchen at Cane Rosso takes center stage. Built around a wood-fired oven, the workspace is home to leading man Dino Santonicola, the Naples-born master pizzaiolo hired by owner Jay Jerrier to put his restaurant on the map. And he’s not alone –– more attention… Read More

2013 March: Did You Know

February 28, 2013 |

Did You Know / Places that Rock

Places that Rock Rocket Pizza Lounge 122 W. 4th St. Los Angeles, California 90013 (213) 687-4992 www.rocketpizzalounge.com This eclectic pizza place sits in the heart of downtown Los Angeles’ Old Bank District. Lined with comfortable booths, a rotating craft beer menu and variety of Happy Hour specials, Rocket is a hotspot for the after-work crowd…. Read More

Photo by Josh Keown

February 28, 2013 |

Clean Sweep

Customers are restaurants’ biggest allies and their harshest critics. They are not shy about expressing their joy, concern or displeasure with an eating establishment. The wilting plant in the corner, the dust on the ceiling fan or the empty paper towel bins in the bathroom are details easily overlooked by operators and staff. But customers… Read More

2013 March: Beer & Bull In Print

February 28, 2013 |

Beer & Bull In Print

One of the highlights of every International Pizza Expo is the open discussion filled with helpful insights, off-the-wall talk and plenty of beer. We call it Beer & Bull. Others call it an educational party. Here, we kick things off prior to the 2013 Expo with a print edition of Beer & Bull. Meet the… Read More

Photo by Josh Keown

February 28, 2013 |

A Well Oiled Machine: Opening Procedures

The hours before opening — while sometimes hectic — are the few times in a busy pizzeria’s day when customers are not continually walking in and the phone is not ringing like crazy. It’s the perfect opportunity to lead the day in a positive and profitable direction. Paul Gainor, owner of Pizza Zone with two… Read More

2009 April: Pig Out

February 26, 2013 |

2009 April: Pig Out

Bacon is back. In the past few months I have come across no fewer than seven food articles in which bacon played either a main role or a supporting role in various dishes. Talk about pigging out. Did you know that there was a “Bacon of the Month Club?” Now you do. And have you… Read More

2009 April: Heat it Up

February 26, 2013 |

2009 April: Heat it Up

Jalapeños bring heat to pizza while keeping the flavor profile of the pie firmly rooted in the Western Hemisphere. That still leaves an open ethnic range to play in — from Mexican to the broader Latin and from Southwest to Cajun. Although chipotles (dried and smoked jalapeños) may be hogging most of the media limelight,… Read More

2009 March: Spinach Special

February 25, 2013 |

2009 March: Spinach Special

Love it or hate it, spinach has the potential to be a big hit on your menu and can be utilized in appetizers, pizza, pasta and entrées. I have loved spinach since I was a kid. In sixth grade, at recess, when most kids went across the street with their pocket full of change to… Read More

2009 February: Going for a Dip

February 24, 2013 |

2009 February: Going for a Dip

Pizzerias across America have traditionally offered very few creative appetizers on their menus, preferring instead to focus on the pizza itself. In an effort to boost revenues and remain competitive, however, operators say that by offering more appetizers, utilizing ingredients they have on hand, they are able to offer variety without sacrifi cing food cost…. 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.