Departments

Caprese Sliders

December 1, 2013 |

2014 Pizza Today Menu Guide — Summer

[SlideDeck2 id=26531] «Menu Guide Home  «Winter  «Spring  «Summer  «Fall More great summer recipes: Blueberry and Apple Bread Pudding 2 cups whole milk 4 large eggs, lightly beaten ¾ cup sugar 3 tablespoons unsalted butter, melted ¼ teaspoon ground cinnamon For more of this recipe, click here. Caprese Di Parma Aldo Musico Aldo’s Pizza, Naples, FL… Read More

facebook social media logo

December 1, 2013 |

December 2013: Social Media

Pizza Tweets Pizza Shuttle @pizzashuttle Grab this YUMMY DEAL! Lg 3-topp pizza & 2 chocolatechip cookies $12 Mon 10/14-Thur 10/17 Dine-in, Pick-up, Delivery http://ow.ly/i/3q7N1 Why it works: This Tweet got in a lot of info in a short amount of characters. Pizza Shuttle put together an attractive package and the link led to a giant… Read More

December 2013 Cover menu guide

December 1, 2013 |

December 2013: Places that Rock

Co. 230 Ninth Avenue New York, New York 10001 (212) 243-1105 www.co-pane.com Co. has a modern contemporary look with large wooden communal tables. The menu focuses on artisan pizzas, like the Ham & Cheese with pecorino, gruyere, mozzarella, prosciutto and caraway ($17); Boscaiola with tomato, mozzarella, pork sausage, mushroom, onion and chili ($17) and the… Read More

Stuffed Mushrooms

December 1, 2013 |

2014 Pizza Today Menu Guide — Fall

[SlideDeck2 id=26546] «Menu Guide Home  «Winter  «Spring  «Summer  «Fall More great fall recipes: Devil Fingers Jay Jerrier Cane Rosso, Dallas, TX 1 10 ounces pizza dough ball 3 ounces Nutella 2 ounces caramel 1 ounces powdered sugar For more of this recipe, click here. Elliot’s Pizza Jacque Farrell Farrelli’s Wood Fire Pizza, Tacoma, WA 10… Read More

Kung Pao 
Chicken Pizza

December 1, 2013 |

2014 Pizza Today Menu Guide — Spring

[SlideDeck2 id=26511] «Menu Guide Home  «Winter  «Spring  «Summer  «Fall More great spring recipes: Jack and John Pizza Jacque Farrell Farrelli’s Wood Fire Pizza, Tacoma, WA 10 ounces hand tossed dough 2 ounces olive oil 4 ounces mozzarella/ provolone blend 4 ounces Italian sausage For more of this recipe, click here. Otto’s Mashed Potato Bacon Scallion… Read More

soup macaroni and cheese and pizza

December 1, 2013 |

Market Your Dishes In-house

When John Farrell went to visit his daughter, Jacque, at college, they were treated to dinner cooked by the father of Jacque’s friend. He made pizza for the group, and the pizzas that they enjoyed that night changed their perception of what pizza could be forever. John recalls that “not one of them had a… Read More

November 25, 2013 |

The Magic of Marsala

You would never guess that just three basic ingredients lay the foundation for a high-end classic Old World dish. But that’s exactly the case of chicken or veal Marsala, which relies on cutlets, wine and mushrooms. In it’s simplest incarnation, a Marsala entrée consists of chicken or veal cutlets that are coated in flour, sautéed… Read More

hostess answers phone

November 25, 2013 |

Use benefits of phone system to increase sales, productivity

Investing in a call management system, whether simple or sophisticated, is money well spent when operators learn to take full advantage of the system’s features. Today’s call management systems have the capacity for multiple to unlimited phone lines, messaging capabilities that increase productivity and sales, integration with your POS and the ability to handle customer… Read More

November 22, 2013 |

Closing Procedures Checklist

Jason Petro, owner of Red Star Pizza Company in Seymour, Indiana, borrows from a popular sales mantra in his approach to closing procedures: “Always be closing.” With a limited staff, it’s a method that has served his small pizzeria well. “The main thing is time management,” Petro says. “You know what needs to be done…. 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.