Departments

Photo by Josh Keown

March 28, 2013 |

Ask Big Dave: Employee morale

Q: I have a large group meet here on Thursdays, and they spend a lot of money. My staff gets bummed when they come because it’s frantic for a few hours. What gives? A: One of my customer service counter people turned to the kitchen and announced that four carloads and a tour bus just… Read More

March 15, 2013 |

2009 December: Pasta Primer

Rigatoni with Chicken & Ricotta The idea behind this delicious pasta dish is that the ricotta is actually the sauce that coats the pasta. To this end, I like to add a tablespoon or two of the hot water from the pasta pot to thin the sauce just a touch. Various steps can be prepped… Read More

waiting area, seating

March 15, 2013 |

2009 December: Hurry Up & Wait

It’s a busy Friday night, people are lining up at the hostess stand, and someone asks you the question, “How long do we have to wait for a table?” You want to tell them 20 minutes and hope you’re right. If you underestimate and they end up waiting longer, they might walk out the door,… Read More

gourmet toppings

March 15, 2013 |

Gourmet toppings next wave of pizza trends

Gourmet toppings for pizza? Where do I begin? I suppose I could start by recounting something I read recently about a pizzeria in New York City that is big on seasonal gourmet toppings such as Brussels sprout leaves, shaved porcini, black truffles and exotic cheeses. If that’s not gourmet, I don’t know what is. I… Read More

March 15, 2013 |

2009 December: Date Night

Look around your restaurant any given weeknight. Are your tables full of happy customers? If not, you may want to consider having a date night promotion. Gaining in popularity due to the poor economy, these package deals seduce patrons with the promise of a good time and delicious food at a set price. For guidance,… Read More

March 15, 2013 |

2009 December: Accounting Software

Accounting is defined as “The art of recording, classifying, and summarizing in a significant manner and in terms of money, transactions and events which are, in part at least, of financial character, and interpreting the results thereof.” Accountants record and analyze the financial information of the companies where they are employed. Acting as strategic partners,… Read More

steak pizza slice

March 14, 2013 |

2009 October: Udderly Delicious

In a race to outdo the competition, there aren’t a whole lot of ingredients left that have not turned up on a pizza. The fact is there’s nothing new about all of this; it now simply becomes a matter of marketing and advertising to get the customers’ attention. In my book, The Ultimate Pizza Cookbook,… Read More

carrot cake

March 14, 2013 |

2009 October: The Sweet Life

It’s no secret that times are tough for restaurant operators. Money is tight, customer numbers are down, and more than ever profi t margins are at a premium. But even though you may not be able to add that second location (yet), there are ways to boost profi ts in this down economy. How? By… Read More

menu

March 14, 2013 |

2009 October: The Bigger…the Better?

Menu size can be a critical element to your pizzeria or restaurant. Believe it or not, offering either too many or too few items can detract from your business. Offer just a few items and you’re at risk of discouraging a repeat visit. Offering too many items can just confuse the guest, not to mention… 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.