Departments

April 26, 2013 |

Did You Know / Places That Rock

International Pizza Expo 2013 was another record-breaking year — and it once again closed with a $20,000 MEGABUCKS Giveaway. According to NBC News, 10 million pounds of frozen pizza and other snacks were recalled last month over fears the products may be contaminated with E. coli 0121. Minnesota has 1,435 pizzerias More than 4,200 people… Read More

April 26, 2013 |

Cheese Encounters

I have been involved in a complicated relationship for 14 years. My partner is fickle, moody, unstable and inconsistent, but I can’t get rid of her. Because of her voracious greed, she takes all my money, squanders it and I never see it again. Unfortunately, my customers adore her and cannot get enough of her,… Read More

March 28, 2013 |

Move Over, Main Stream

As the Pizza Today crew travels the country and interacts with operators at events like International Pizza Expo, there is one trend that shakes the core of traditional advertising. In lieu of radio, television and newspaper spots, many independent operators are gravitating towards innovative solutions that bring pizzerias closer to their patrons and potential customers…. Read More

Photo by Josh Keown

March 28, 2013 |

Master Of The Pan

Pizza pans matter when it comes to creating the perfect crust, flavor At an old used restaurant warehouse in West Virginia, I stared into a dark corner at several three-foot stacks of blue-steel pizza pans piled like greasy towers. Their thick, bumpy sides indicated that they were at least 15 years old, probably older. With… Read More

Photo by Mandy Detwiler

March 28, 2013 |

Man on the Street: Defending the Pizzarazzi

The crowd gasps an undeniable breath of anticipation the moment she appears on stage. After a brief announcement from the emcee, the crowd exchanges quips of admiration regarding the impending performance. As the moment of performance arrives, paparazzi descend upon her. But the stage is not that of Madison Square Garden, it’s a table; the… Read More

March 28, 2013 |

Look Inside: Promoting Employees

In 1996, a then-16-year-old Clayton Krueger began working as a dishwasher at Farrelli’s Wood Fire Pizza in Lacey, Washington. Krueger later moved his way through various spots in the kitchen, earning more responsibility and praise along the way. Today, as the Washington-based chain holds six locations, Krueger serves on Farrelli’s executive team as the director… Read More

Bella Monica, Owners, Julie and Corbett Monica

March 28, 2013 |

Il Pizzaiolo: Bella Monica

In the literary world, the phrase “write what you know” rings true for many writers. That same principle can be applied in the restaurant industry –– and that’s what Corbett and Julie Monica have done in their 2,770-square-foot trattoria-style restaurant, Bella Monica, in Raleigh, North Carolina. Corbett, whose grandparents owned a restaurant in New Jersey,… Read More

March 28, 2013 |

Dough Doctor: Wood vs. Metal Pizza Peels

Q: I was recently looking through a catalog that I got at the last Pizza Expo and I saw both wood and metal peels being offered by the different companies. Do you have a preference in one over the other? A: My preference is to use a wood peel as a prep peel — the… Read More

March 28, 2013 |

Did You Know? / Places That Rock

Did You Know? More than 10,000 pizza professionals gathered under one roof at last month’s International Pizza Expo in Las Vegas IBISWorld research suggests the pizza industry will grow at a rate of 3.4 percent in 2013 Kentucky has 942 pizzerias Hungry Howie’s Pizza, based in Michigan, has more than 550 stores in 20 states…. 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.