prosciutto drying

September 25, 2013 |

Tony Gemignani talks prosciutto

The best prosciutto on the market is not necessarily prosciutto di Parma, although it is one of the top ranked. It comes down to personal preference. The attention to detail, care and tradition that goes into making prosciutto di Parma are just some of the reasons why it is considered above the rest. On my… Read More

Nutella Pizza, dessert

September 25, 2013 |

Man on the Street Scott Wiener talks unique desserts

I’m bored. Desserts at pizzerias have become as predictable as an episode of “Looney Tunes” and I’m getting tired of the antics of gelato and cannoli. Things don’t have to be like this and I have proof! Here are a few unique desserts that have blown my mind within the past few years. Vanilla Soft… Read More

September 25, 2013 |

Fall favorite squash: great for autumn pizza menus

Squashed dreams is not quite what it sounds like. It’s October, and that means the winter squash are plentiful and without a doubt something you should be taking advantage of. All kinds of gourds, big and small, are in abundance and ready for your creativity. I’ve always loved butternut squash, but let’s not forget about… Read More

September 24, 2013 |

Pizza Today reader asks for sweet dessert recipes

SOMETHING SWEET Q: We’ve outsourced desserts for the last four years. I’d like for us to make our own, but don’t know if it will be worth our time and labor cost. Which way is better for us? Tabitha Rusk Santa Clara, California A: Tabitha, it really depends on how many desserts you sell per… Read More

September 24, 2013 |

Jeremy White, Commentary — A Customer Service Failure

We sat there… and sat there… and sat there…. My oldest son had just finished up playing a doubleheader in baseball. It was one of the hottest days of the year. In fact, he had to be removed from the game due to heat exhaustion. Needless to say, when we arrived at the pizza restaurant… Read More

September 24, 2013 |

2013 Hot 100: By the Numbers

Pizza Today mails out surveys to independent pizzerias across the country and annually ranks the the pizza industry’s largest independent pizzerias in the U.S. based on gross sales. Using the responses, let’s break down Hot 100 stats: Operational breakdown The average Hot 100 pizzeria operates three units. Average age of a pizzeria in the Hot 100… Read More

September 19, 2013 |

Regulars matter to a restaurant

Seeing the same people frequent your pizzeria means you are doing something right. There are aspects of your business that draw them back over and over again, whether it’s your great pizza, friendly staff or comfortable environment. Building regular clientele is what operators strive for. In a recent article in The New York Times, former… Read More

September 16, 2013 |

The rise of the brand advocate

There are customers and then there are brand advocates. What’s the difference? Brand advocates will go out of their way to actively promote your business. According to Social Media Today, these ambassadors not only boost sales and awareness, but they are 50 percent more influential than the average customer. Make it easy for customers to… 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.