2012 October: National Pizza Month Recipes

October 1, 2012 |

National Pizza Month 2012 Recipes

National Pizza Month Pizza Challenge: We asked pizzeria operators to give us their best pizza recipes to celebrate National Pizza Month in October. We received recipes from across the North America. These are our interpretations of the best of the best.         Italian Club Pizza Two Guys and A Pizza Place Lethbridge,… Read More

2012 October: Marketing Matters

October 1, 2012 |

Marketing Matters: The power of imagery

A photo of a recently deceased friend was posted on a social network. As people commented several words kept reoccurring; beautiful, con­fident, intelligent. That photo was powerful; it evoked memories and emotions. Though we view things in varying ways, all of us have emotional responses to the things around us. A picture can convey intense… Read More

September 2012: Hiring Top Talent

September 28, 2012 |

Hiring Top Talent

Here’s how you can grab your slice of the talent pool. Reputation matters. It’s critical that you hire right the first time; your reputation depends on it. Can teenagers (your future workforce) hear you yelling on the street at a bad hire? Are former employees advising their siblings and friends to steer clear of your… Read More

September 26, 2012 |

WOW Housemade Dressings

No question that it’s pretty darn easy to just open a jug, jar or can to take care of your salad dressing needs. However, in this day and age of going artisanal, it’s time to take a look at putting together your own salad dressings. And this is the perfect time to get back to… Read More

September 26, 2012 |

Wild Mushroom Pesto Penne

Menu Development Mushroom Madness By Carol Kroskey Look beyond cultivated white mushrooms to add flavor, texture and variety to menu items Diners who like mushrooms really like them, giving operators a chance to promote specialty pizzas like the “Champignone”, which is offered by Pizza Bubamara in Chicago. 642-524 This pie combines cremini, portobello and straw… Read More

September 26, 2012 |

West Coast Chop Salad

Menu Development Chill Out Salads are moving year ‘round these days By Jeremy White, Editor in Chief It’s February, traditionally one of the coldest months of the year in much of the United States, and many of your customers are thinking about hot meals and soups. Your minestrone’s probably moving as well as ever. Funny… Read More

September 26, 2012 |

Vegetable Carpaccio

Most of the time Carpaccio is associated with beef, as in thin slices of raw beef, veal or even tuna. The name comes from Vittore Carpaccio, the Venetian Rennaissance painter who, as history points out, favored the use of red and white in his paintings. Food lore suggests — quite accurately –– that Carpaccio was… Read More


September 26, 2012 |


Say hello to the family of “little cakes” better known as tortelli, tortellini, and tortelloni. Tortelli looks like a stretched out ravioli (a specialty of Parma, Italy). Tortellini is a small ring-shaped pasta that is filled with meat or cheese (usually), and is a specialty of Bologna and Modena in Italy. (As an aside, cappelletti, or… Read More

September 26, 2012 |

Take N Bake Pizza

Take and bake pizza has finally grabbed the attention of mainstream operators and questions abound on how to make take and bake pizzas. They are really not that difficult to make as evidenced by the fact that some operators don’t do much more than just dress a dough skin placed on a piece of parchment… Read More

September 26, 2012 |


Stromboli: One of the Aeolian Islands in the Tyrrhenian Sea off the coast of Italy, also the location of one of the most active volcanoes on Earth. Stromboli: The 1950s movie starring Ingrid Bergman. Stromboli: Rolled pizza. Stromboli is in the family of rolled or folded pizzas. Calzone and panzarotti are part of that family… 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.