Departments

Photo by Josh Keown

January 1, 2013 |

Roast `Em

Why bother roasting? Roasting intensifies an ingredient’s natural flavors. it also cooks away the rawness and pulls out some of the moisture that can result in a soggy finished pie. It is a cooking method where the vegetable is exposed directly to the hot, dry heat in an oven. it promotes browning. There is also… Read More

2013 January: The Softer Side

January 1, 2013 |

Ricotta: The softer side

Ricotta is one of the most versatile cheeses that is so abundantly available and incredibly easy to use. if you’re not taking advantage of ricotta and its many uses, it’s time to give it a serious look. Over the years through the magazine, Pizza Today web site and Pizza expo, I’ve shown more than a… Read More

2013 January: The New Paths Of Pizza Delivery

January 1, 2013 |

The New Paths Of Pizza Delivery

In a typical day, Woodstock’s Pizza in isla vista, California, will make about 60 deliveries across the lunch and dinner dayparts. To homes, office complexes, industrial spots and the nearby campus of University of California, Santa Barbara (UCSB), a daily staff of 10 Woodstock’s drivers will hit doors across the Isla Vista area. The sheer number… Read More

2013 January: Respecting the Craft

January 1, 2013 |

Respecting the Craft: Making dough

Q: Do you use the same flour in your starter as in your batch? A: Not necessarily. In some cases I may not use a Caputo starter with a Caputo batch. I might use a Central Milling starter, “Keith’s Best”, and use 20 percent of the starter in my batch. It really all depends on… Read More

Photos by Josh Keown

January 1, 2013 |

On Ice: Ice machine cleanliness

When restaurants get lax on ice machine cleaning, the results can be chilling — from a failed health inspection to gross news headlines about black mold clogging an ice machine at a local eatery to, in the worse-case scenario, sick customers. Experts say that’s because ice machines provide an ideal environment for microbes to flourish…. Read More

2013 January: Hit The Road

January 1, 2013 |

Hit the Road: Non-owned auto insurance for delivery drivers

You’d probably never think of courting disaster by driving around uninsured. Yet, if you’re like many independent pizzeria restaurant owners, chances are you’re unwittingly placing your business in the same kind of jeopardy. How? By not carrying a non-owned auto liability policy — coverage insuring you should one of your delivery drivers have an accident,… Read More

2013 January: Get Baked

January 1, 2013 |

Get Baked

Attention to detail — and patients — delivers superior baked pasta results Hot, hearty and comforting, baked pasta will assuage any winter blues. John Coletta, executive chef/managing partner at Quartino in Chicago, Illinois, has prepared and served many baked pasta dishes for nearly seven years. The most popular is lasagna al forno, made with bolognese… Read More

2013 January: Dough Doctor

January 1, 2013 |

2013 January: Dough Doctor

Q: We are making a thick-crust pizza but it doesn’t maintain any crispiness after we put it into the box. What can we do to make a crispier pizza? A: One of the most commonly encountered causes for a thick crust pizza to lack or loose crispiness is lack of sufficient bake. Sure, you can… Read More

January 1, 2013 |

2013 January: Did You Know

According to a 2012 Global Security Report by Trustwave, the food and beverage industry accounted for 44 percent of data breach investigations in 2011. It was the highest percentage of all industries.           Pizza Expo International Pizza Expo is just two months away, March 19-21     Rhode Island has 412… 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.