Departments

December 1, 2012 |

Social Media: Pizza Tweets and Feeds

Behind the Scenes: Managing Editor makes a British Bacon, Potato, Onion and Gorgonzola Pizza in the Pizza Today Test Kitchen. PIZZA TWEETS Denver Pizza Company @DenverPizzaCo Opt in with our Text Mes­sage service to get our Buy 1,Get 1 Free Denver Pizza Co offer (limit 1 per household).Text 71441 code: DPC Why it works: Text… Read More

December 1, 2012 |

Pizza Presentation

When it comes to tableside pizza presentation, it’s easy to leave it and forget it. But serving pizza is an opportunity to add drama and a hands-on personal touch to the dining experience. Presentation styles and pizza stands vary widely: from the typical C-shaped riser, to the chrome pedestal, to double-decker stands, to custom built… Read More

December 1, 2012 |

Marketing Matters: Community Engagement

Are you a team player or do you just talk a good game? Pizzerias have found that being involved with local sports is a way to score with the community. Today’s world takes effort to keep young people on the right track, and participation in extracur­ricular activities gets them off the couch and teaches them… Read More

December 1, 2012 |

2012 December: Dough Doctor

Q: Can you tell me how to make a light textured pan-style pizza? A: This is getting to be a more frequent request all the time. For many operators, thin-crust pizza has been their mainstay. But now it appears that more and more customers are requesting a thicker version of their longtime favorite, leaving some… Read More

December 1, 2012 |

Ask Big Dave: Supplier Discounts

Q: Do you know of any independents grouping together to get discounts with suppliers? Darren Larson AllStar Pizza, Clute, Texas A: For the most part, suppliers are not keen on pricing with a loose group of independents. They are looking for groups that have been around for a while and have the authority to speak/represent… Read More

November 30, 2012 |

2012 November: Pitfalls of Ownership

Having owned and operated restaurants for the past 40 years, I have seen my share of scams, schemes and pitfalls—the kind any owner can fall victim to at the cost of a considerable amount of profit. These “situations” are at the outset seemingly innocuous and hardly raise a blip on your management radar. They are,… Read More

November 26, 2012 |

2012 November: Grow Your Business Through a POS System

In a memorable scene from the 1967 movie “The Graduate,” Mr. McGuire offers a cryptic suggestion about the key to future for the young college grad played by Dustin Hoffman. Mr. McGuire: “I just want to say one word to you. Just one word.” Benjamin: “Yes, sir.” Mr. McGuire: “Are you listening?” Benjamin: “Yes, I… Read More

November 26, 2012 |

2012 May: Did You Know? / Places That Rock

41 percent of consumers report eating pizza at least once a week, according to Technomic, Inc. You can now subscribe to Pizza Today on your iPad or Android tablet free of charge. That’s right, our app costs $0.00! America’s 50 largest pizza companies control approximately 28,800 stores. 48 percent of U.S. pizzerias serve beer ///… Read More

November 26, 2012 |

2012 July: Did You Know? / Places That Rock

Feel free to tinker with the design of the QR codes you use in your marketing — only 30 percent of the code is used to make it work. Nearly 25 percent of IRS business audits result in dismissal.  Delivery accounts for approximately 35 percent of U.S. pizza sales.  Slice of Hope 2012 takes place… 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.