Departments

fig pizza

July 1, 2016 |

Pizza Trends: How Sweet It Is

Sweet and savory pairings tempt customers and balance your menu When I was a kid, my pizza palate was rather unrefined. In fact, pepperoni was really the only topping I liked. I can still remember the first time I saw someone order a pizza with ham and pineapple on it. I was completely grossed out…. Read More

third-party delivery

June 1, 2016 |

From a Very Reliable (Out)source

Operators find third-party delivery services can ease some headaches Delivery is a necessary service in the pizza business, but there are challenges related to liability, insurance and employee scheduling. Still, delivery is growing. According to Technomic’s Pizza Consumer Trend Report, the percentage of consumers who purchase pizza for delivery at least once a month increased… Read More

walkin inventory management

June 1, 2016 |

Taking Count

Inventory management often overlooked by pizzeria operators Taking inventory –– it’s one of the most dreaded tasks in the restaurant business, but it has to be done. From fresh produce to canned goods and plastic ware, every product you purchase has to be tracked. In an industry with thin margins and stiff competition, poor inventory… Read More

summer pizza

June 1, 2016 |

Spring into Summer

Summer ingredients make perfect LTO menu offerings Summer brings the sun, fun and relaxation of life to my small town. It also harkens the advent of barbequing, home cooking and my customers vacationing away from town. When I first opened, this meant fewer sales, less cash flow and less profitability … until I did something… Read More

sauced pizza dough

June 1, 2016 |

Sauce Boss

After you open the can, make the pizza sauce your own I’ve always looked at pizza like music. Each menu is a new album, the pizzas are the songs and the ingredients are the members of the band. In that scenario the beat of the drummer is the crust, the lead guitar is the cheese… Read More

small pizzeria

June 1, 2016 |

Small Spaces, Big Profits

Don’t let tight quarters deter your sales Charm meets functionality at Nomad’s Pizza in Hopewell, New Jersey. This 600-square-foot historic carriage house has been transformed into a cozy European-style eatery. And despite its size, it’s packing a punch for owner Tom Grim’s bottom line. Average wait times for a table on a busy night: Two… Read More

hand toss pizza dough

June 1, 2016 |

Dough Doctor: Hand vs. Pan

The Dough Doctor talks stuffed-crust pizza, pan rising Q: What’s the difference between hand-tossed dough versus pan-risen dough? A: This is a really interesting question that was directed at me recently. Dough that has been hand-tossed/stretched has much of the gas created during fermentation still entrapped within the dough structure. This results in a desirable… Read More

Slice of the 80's

June 1, 2016 |

Destinations: Detroit, MI

A Look at Pizzerias in Detroit, Michigan Slice of the 80’s Pizza This 1980s-themed pizzeria knows how to tie nostalgia into its identity and branding, from its graffiti mural to 50-game arcade. Even its graphics-wrapped delivery vehicles scream retro. Customers can go traditional with the crust or pick from seven flavors, including nacho cheese, Cajun… Read More

super food kale salad

June 1, 2016 |

Trending Recipe: Super Kale Salad

Kale has increasingly become a favorite ingredient in just about every dining establishement — from fast casual to fine dining. This easy summer salad has several “super food” ingredients that gives your customers confidence in healthy choices. Top with sliced grilled chicken or salmon for added protein. Trending Recipe: Super Kale Salad   Print Author:… Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

June 1, 2016 |

Respecting the Craft: We’re Not in Naples, Part III

The final chapter detailing why what works in one climate may not work in another In the April issue, I discussed how I left a student perplexed when I explained to him that I had several different dough recipes for Neapolitan pizza dough. Last month, I talked about some of the ways refrigeration, dough temperature… 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.