Departments

May 1, 2017 |

Man on the Street: Ooze or Lose

Burrata has become one of the world’s sexiest cheeses When the Beatles played their legendary 1965 concert at Shea Stadium, most of the audience couldn’t hear a single note of music because of the din of teenage girls in full-on freak-out mode. I never thought I’d witness the same reaction to a piece of cheese,… Read More

May 1, 2017 |

Conversation with Salvatore Reina, Francesca, Glen Rock, NJ

Francesca Brick Oven Pizza & Pasta Glen Rock & Elwood Park, New Jersey Francesca’s in Glen Rock opened in 2008. Salvatore Reina (pictured at right) tapped longtime employee Adam Vuksanic (left) to transition into ownership. Reina partnered with Vuksanic to open a second location.   Sal lets us in on the Francesca concept and bringing… Read More

thin pizza crust closeup

May 1, 2017 |

Knead to Know: Elevate Flavor

The Dough Doctor offers tips on improving your crust without breaking the bank Q: We just make a few pizzas a day for use at our bar. We use a frozen dough to make the crust and we find that the pizzas are just so-so, what can we do to make our pizzas better without… Read More

Jeremy index

May 1, 2017 |

Commentary: Home Run!

As I write this column, I’m on a red-eye flight home after witnessing my 17th International Pizza Expo. And, boy, was this one a doozy. The 2001 Pizza Expo sticks out vividly in my mind because it was my first. It happened to be the largest one at the time, by far, and I’ll never… Read More

May 1, 2017 |

Destinations: Albany, NY

A look at pizzerias in Albany, New York DeFazio’s Pizza Opened in 1989, DeFazio’s is a wood-fired pizzeria where old school meets new. It offers seven crust styles: traditional white, organic whole wheat, organic multigrain, spicy red pepper, garlic and herb, Brown’s Brewing Brown Ale and gluten free. The pizza menu showcases 27 pizzas. The… Read More

outdoor patio seating, pizzeria

May 1, 2017 |

On Tap: Marketing & Promotions That Work

Couple of issues ago, I briefly touched on marketing and promoting your craft beer menu. Because I own two restaurants myself, I understand firsthand how important the marketing and promoting of your bar menu is to your sales and bottom line profits. In this article, I am going to dive deeper into a few marketing… Read More

April 30, 2017 |

2017 Distributor Directory

Your guide to the pizza industry’s leading distributors A A-Z Restaurant Equipment Co. 3804 Brickton Rd.. Princeton, MN 55371 Phone: 763-389-4345 Fax: 763-389-5787 E-mail: jim@a-zrestaurantequipment.com Web site: www.a-zrestaurantequipment.com Established: 1974 Product lines: Bakers Pride, Blodgett, Lincoln Impinger, Somerset, Colburne, ACME, etc. Service area: 11 Pizza-related business %: 30% Online ordering offered: yes Pizza-related items sold:… Read More

Tony Gemignani, Mary Lou, old forge, pizza style

April 30, 2017 |

Respecting the Craft: Old Forge

I was on an East Coast book tour and headed to Old Forge, Pennsylvania, with fellow pizzeria owner Scott Anthony. I told Scott that Old Forge was the pizza capital of the world and we were going! Old Forge has a rich history of Italian immigrants who settled there. They mined anthracite, which is coal… Read More

riverboat pizza company, savannah, Georgia, california style pizza

April 30, 2017 |

Pizza Today on the Road: Riverboat Pizza Co., Savannah, GA

A  California Surprise Riverboat Pizza Co. brings artisan pizza to the Low Country Meet Jon and Chacha Lyle. They moved to Savannah, Georgia, from Santa Rosa, California, to capitalize on the affordable cost of living and opportunities in the Low Country. The Lyles didn’t intend to open a pizzeria when they envisioned their cross-country journey…. Read More

restaurant refrigeration, cooler

April 30, 2017 |

What a Waste

Eliminating spoilage, waste can affect your bottom line The bottom line in your business is king. Making a profit is how we generally measure our success and keep our doors open. After all, how long can an operator go on in business while consistently losing money? I guess that all depends on how deep his… 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.