Departments

2010 October: Perfect Pies

February 5, 2013 |

Oversized pizzas can bring in big profits

There’s something to be said for an over-sized pizza: It’s big. How big? The average size for pizza these days is 14 inches in diameter. Anything around 18-inches in diameter or above is generally considered “oversized.” That said, pizza doesn’t always need to be round. When working with an over-sized pizza, consider going rectangular by… Read More

2010 June: Comfort Food

February 4, 2013 |

2010 June: Comfort Food

Stromboli is a sealed, toasted Italian sandwich, usually stuffed with deli meats and cheese. Romano’s Pizzeria & Italian Restaurant in Essington, Pennsylvania, lays claim to the original, where Pete Romano and family continue the stromboli tradition set by his grandfather in the early 1950s. But other operations carry stromboli on their menus, adhering to the… Read More

2010 July: Such a Ham!

February 4, 2013 |

2010 July: Such a Ham!

Prosciutto is more than just Italian ham. It’s a delicacy, prized for its melt-in-your-mouth texture and subtle, complex flavor. A little goes a long way, allowing operators to leverage prosciutto’s sense of place, perceived value and flavor profile. Fabricated from the haunches of a pig, lots of love and attention goes into its production: the… Read More

2010 August: Veritable Veggies

February 4, 2013 |

2010 August: Veritable Veggies

More and more I am seeing a bumper crop of vegetables showing up on restaurant menus –– and I am not talking salads here. From asparagus to zucchini and everything in between (arugula is the hottest green being used as a pizza topping right now), vegetables of every shape and color have become the go-to… Read More

2010 August: Safe & Sound

February 4, 2013 |

2010 August: Safe & Sound

Running a pair of independent pizzerias in northern Georgia, Ron Kaes knows that one serious workplace injury can spoil the two Paparonni’s pizzerias he’s dedicated himself to over the last 16 years. “Workplace safety ought to be a concern for any business owner, but especially for the owner-operator who can least afford lost productivity or… Read More

2010 August: Perfect Pies

February 4, 2013 |

2010 August: Perfect Pies

There are so many ways to slice this pie –– using fresh tomatoes –– I am not sure where to begin. Is there anything more glorious, sweeter or sensual than biting into a dead-ripe tomato? I did that throughout the summer months in my youth. Those 100-plus tomato plants in our backyard garden never stopped… Read More

2010 May: How Sweet!

February 3, 2013 |

2010 May: How Sweet!

Whether topping an inventive pizza, used in pasta dishes or on sandwiches, sweet peppers are a fresh, healthy and delicious hit with customers. While bell peppers are widely used in the pizza industry, banana peppers, cherry peppers and other varieties are great options for operators looking to expand their selections. I love to reminisce about… Read More

2010 April: Layers of Love

February 2, 2013 |

2010 April: Layers of Love

The trick with fan favorites is delivering on the promise of taste memory while thrilling with twists and signature takes — as long as those twists work. Lasagna is a potluck regular, a secret recipe held tightly by grandma–– and an opportunity for operators. It’s a comfort-food all star, but needs a bit of reinvention… Read More

2010 April: Herbal Remedies

February 2, 2013 |

2010 April: Herbal Remedies

Herbs and spices, when used correctly, will give a flavor kick to any style of pizza, pasta dish or salad. When using fresh herbs in a pasta sauce, add them near the end of the cooking time — just long enough for their flavor to “bloom.” Conversely, if you are using dried herbs in the… Read More

2010 April: This Little Light of Mine

February 1, 2013 |

2010 April: This Little Light of Mine

Dark dining, a trend where you eat in complete darkness, was introduced both in the United States and abroad about three years ago, but it never caught on. That’s because the right lighting enhances the dining experience, helps the staff, creates a sense of security, makes the pizza and other dishes look their best and… 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.