Turn down the decibels

boombozz interior

Breaking down noise and how to reduce it in your pizzeria   Recent restaurant design trends have leaned towards open spaces, high ceilings, hard floors and tables and lots of windows — all of which can wreak havoc on noise levels. Architects and interior designers think about how great the space will look, says LisaMore »

Trending Recipe: Caramel Apple Pizza How To

caramel apple pizza

Caramel Apple Pizza 1 fresh or par-baked pizza crust (12-inch) 8 ounces softened cream cheese whipped with 1 egg 1⁄4 cup prepared caramel topping 2⁄3 peanuts, finely chopped 1 cup apple topping (recipe to follow) Preheat pizza oven to 425 F. Spread cream cheese base on pizza crust and drizzle caramel topping over cream cheeseMore »

The Crying Game

chipotle onion jam pizza

Onions provide myriad of flavors, options The most underrated and underused topping in every pizzeria is the onion. I feel very comfortable saying this because the flavor potential of this glorious root can be a bold, tear-jerking shout or a sublime succulent whisper. The onion is what the lead-off shortstop is to baseball: it showsMore »

Man on the Street: Cult of Personality

counter service employee with customer

How well do your customers know you personally?   Last week, I witnessed an interesting conversation between two roommates in the Williamsburg section of Brooklyn. They were grumbling about a price hike at the local smoothie shop. Roommate No. 1 said: “They’re probably just taking advantage of the neighborhood’s growing popularity.” It was a fairMore »

Workplace Bullying

makeline

It exists — so what are you doing to make your workplace safe?   With all the attention bullying is getting these days, you’d think it would be easy for pizza restaurant operators to pick up on incidences of workplace bullying. But in fact, most bullying is very subtle, says conflict resolution specialist Tara Fishler, founderMore »

The 2014 Independent Pizzeria of the Year: Pizzeria Lola, Minneapolis, MN — Page 3

Lola_Cashier

It all comes out of the oven that serves as the pizzeria’s burning beacon.  Kim admits that, initially, she was hesitant to let the piece of equipment steal the spotlight. “It was really our architect’s idea,” she says. “He really thinks outside the box. He had never really designed a restaurant before. I would considerMore »

The 2014 Independent Pizzeria of the Year: Pizzeria Lola, Minneapolis, MN — Page 4

Hello Pizza Pizzeria Lola

Hello Pizza   Hello Pizza is the sister restaurant to Pizzeria Lola. Owner Ann Kim recognized that the unique vibe at Lola would make it difficult to grow, but she also knew it would not be easy to keep many of her key employees around without advancement opportunities. Since she was a fan of NewMore »

The 2014 Independent Pizzeria of the Year: Pizzeria Lola, Minneapolis, MN — Page 2

Lola_Margarita

Many Americans wax poetically about one day owning a restaurant. Kim was no different.  But, what made her think it would work? “Basically, I love to cook,” she explains. “Growing up it was sort of a natural thing. I watched my mother and grandmother cook and learned from them. I developed my palate from them.More »