2012 November: Pizza Crust 101

November 9, 2012 |

2012 November: Pizza Crust 101

Flour, water, yeast and salt. In the world of baking, these are the foundational ingredients for making most yeast-raised baked goods. Given these basic ingredients, a good baker can produce a New York-style bagel, a French baguette, an Italian ciabatta, or an Indian naan. The same is true for pizza dough. Supplement these basic four… Read More

2012 November: Beer and Pizza

November 5, 2012 |

2012 November: Beer and Pizza

There’s been so much buzz about craft beer that it’s time to ask the question: What is craft beer? By the definition of the Brewers Association a craft brewer is small, independent and traditional. Specifically, Small: Annual production of 6 million barrels of beer or less. Beer production is attributed to a brewer according to… Read More

pizza crust bubbles

October 30, 2012 |

Prevent Bubbles in Baking

I hold a special place in my heart for bubbles and blisters on pizza crusts — because this was the first problem I ever worked on. To prevent them, need to concentrate on are dough temperature and fermentation time. In studies that we have conducted, we found that fresh dough exhibited the most pronounced tendency… Read More

2013 March: Dough Doctor

October 30, 2012 |

Dough Doctor: How sugar affects dough

Some pizza doughs are made with sugar, and others are made without. Typically, we find that dough destined to be baked at high temperatures is made without any added sugar, while those that will be baked at lower temperatures (425 to 450 F) will contain at least some sugar to assist in crust color development…. Read More

October 29, 2012 |

Succession Planning Tips

• Consider many options. Such options include: selling the business to family members or trusted employees, selling to a third party or liquidation. • Begin planning early. The most successful planning starts five to 10 years before you want to actually transition out of your business. • Assemble a transition team. This should include your… Read More

October 29, 2012 |

Closing Tips to Avoid Robbery

Late-night robberies are not everyday occurrences, thankfully, but the fact is that they happen. While it’s out of your control as an operator, steps can — and should — be taken to making your closing employees safer. Here are some examples: • Never have an employee close alone. • Use bright exterior lights • Purchase… Read More

2012 October: The Case for Portion Control

October 24, 2012 |

The Case for Portion Control

Why bother with portion control? Well, do you like money? I do, and I like to keep as much of it as I can. Implementing a simple and concise portion-control program can literally save you tens of thousands of dollars! Tens of thousands of dollars that you already have and are let slipping through your… Read More

2012 November: TOP 100 PIZZA COMPANIES

October 23, 2012 |


 What’s happening with America’s largest pizza companies? Who added stores in 2012? Who pushed their sales to record highs? Who dropped off a bit? Last month, we published our list of the nation’s 100 most successful independent operations. Now, we present to you our yearly listing of America’s 100 largest pizza chains. Check out who’s… Read More

2012 November: The Flipside

October 23, 2012 |

Customer Complaints: The Flipside

“Just say, ‘Yes,’” is the advice veteran pizzeria operator Jeff Cohen lends to handling customer complaints. Cohen, who opened Pizza Loft in Davie, Florida in 1975, applies a giving mentality to his shop. In fact, when customers walk in, they pass by a prominent sign at the front door reading, “Customer service is what we… Read More

2012 November: Stuff It

October 23, 2012 |

Stuffed Breadsticks: Stuff It

Breadsticks equal big profits for pizzerias. They are cheap to produce with an almost endless supply of ingredients and are a perfect appetizer add-on to just about any menu item. Take it up a notch by stuffing them and really see them fly out the door. What can they be stuffed with? Just about every… 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.