Departments

2010 January: Buy It Now

January 28, 2013 |

2010 January: Buy It Now

When Scott Gittrich founded Toppers Pizza in Champaign, Illinois, in 1991, he didn’t look for prime locations for his shop. After all, in the early 1990’s, 95 percent of his stores’ sales were delivery. But as his pizzerias became more popular and expanded into several states, he started rethinking how Toppers interacted with its customers…. Read More

2010 February: Perfect Pies

January 28, 2013 |

2010 February: Perfect Pies

Giving a pizza a Mediterranean spin is as easy as saying “tomatoes, olives and anchovies.” But, then that would be giving short shrift to so many other flavors that make up the colorful portfolio of delicious Mediterranean ingredients. For example, we could paint the pizza crust with a pesto sauce and that would bring various… Read More

2012 December: Steak Out

January 14, 2013 |

Steak Out

My pizzeria’s love affair with steak began over eight years ago when restaurant consultant Big Dave Ostrander convinced me to put steak on my menu. Of the 53 toppings I offer, it’s a standout. In fact, in the past 10 months, steak has been responsible for the sale of 1,043 large single steak topping pizzas,… Read More

2012 December: IL Pizzaiolo: Pi-zzeria

January 14, 2013 |

Il Pizzaiolo: Pi-zzeria

Drive up the Virginia beach coast, and just about every block is peppered with at least one pizzeria, full-service restaurant, bar and shake shack. That’s a lot of white noise to wade through, but Pi-zzeria, with sales at $1.2 million annually, seems to have found its voice. The full-service pizzeria launched in 2003 is part… Read More

2012 December: You Say Potato

January 2, 2013 |

‘You Say Potato’ on Pizza

As a child Sergio Vitale traveled throughout his father’s native Italy. “I remember having potato pizza in Tuscany — it stood out as a unique combination. and i loved how simple and delicious it was,” he says. Today, the chef/owner of Baltimore, Maryland-based Chazz: A Bronx original restaurant brings back those Tuscan memories by creating his… Read More

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

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.