Franchise Dodger

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Seeking to grow without entering the franchise game a tricky feat Peter Taylor recognizes his strengths and his limitations. A nationally renowned restaurant operator, Taylor knows he can make a mean pie, but acknowledges he’s not the man to scale a concept. “I know pizza, but that doesn’t make me the guy capable of growingMore »

Cut & Dry

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Dried herbs and spices can pack a powerful punch   That old saying “variety is the spice of life” holds true in most aspects, especially when it comes to the actual herbs and spices we use when cooking. Herbs and spices have been used for thousands of years and are magnificent when it comes toMore »

Fralo’s Art of Pizza, San Antonio, TX — The Art of Pizza

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Texas couple bakes up success in San Antonio The art and craft of making pizza is something Frank and Lori Hakspiel take very seriously. That’s why they named their joint in San Antonio — now one of the city’s busiest and most-acclaimed restaurants — Fralo’s Art of Pizza when they opened in May 2004. WhileMore »

Ken’s Artisan Pizza, Portland Oregon — On Point

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Portland pizzeria perfects the art of artisan cuisine   Tucked away in a suburban Portland neighborhood, Ken’s Artisan Pizza is one of those places that you go to for the press but return because the buzz is genuine and well earned. These employees are some of the hardest working people in the industry –– and that’sMore »

Trending Recipe: Pizza Zucca al Pancetta

Pizza Zucca al Pancetta

Winter is upon us, and a lack of farm-fresh vegetables requires a bit of creativity in the kitchen. The contrast in colors and sweet-and-salty flavor makes this one a winner. Try it as a special to get your customers interested. For more winter ingredient recipes, see The Big Chill. Pizza Zucca al Pancetta   1More »

Man on the Street: The Art of the Pizza Crawl

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Learn more about your competition and the industry by touring other pizzerias   Let’s pretend for just one page in this magazine that you aren’t 100-percent satisfied with your pizza. You’ve been making it for years but a little voice in your head tells you there’s more out there than you ever thought possible. YouMore »

Five fabulous winter toppings to heat up your menu

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The Big Chill   Winter is my busiest season to sell pizza. Unfortunately, this is also the time when produce prices soar to new heights and the quality of these veggies hits a new low. I not only struggle keeping my parking lot cleared and salted, but also battle with my purveyors over flavorless, waxyMore »

Interact — November 2014

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The September “Take-over issue” release party   (Above) Brian Weavel, owner of Anna’s Pizza and Pasta, in Winnebago, Illinois, threw a release party for September’s “Take-over Issue” of Pizza Today. He gave samples of dishes he made in our test kitchen. The party even caught the attention of local Rockford, Illinois TV news stations. (Left)More »

Light it up

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Easy ways to improve external security   Criminals are always looking for easy targets. They will take advantage of any opportunity that makes a business look weak or vulnerable. Burned out lights hide their lurking. Unlocked doors invite them inside. Young employees with deposit bags leaving late at night grab their attention. Because criminals areMore »

On the Floor

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Is there a magical formula for floor plans?   In Somerville, Massachusetts, a small pizzeria called “A4 Pizza” packs a punch in just 1,200 square feet. Customers who sit at the end of the bar have a front-row seat to the main attraction: a well-loved pizza oven. In Milwaukee, Wisconsin, you’ll find the Pizza Man,More »