Departments

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

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

October 23, 2012 |

Social Media: Pizza Tweets and Feeds

Pizza Tweets Pizzeria Lola @PizzeriaLola Pizzeria Lola is looking for a full time host. Could it be you–or that smart friend of yours? Send em our way: http:// bit.ly/Psgquk Why it works: Twitter isn’t just for posting your lunch specials. Here’s a free Help Wanted ad that leads interested potential employees straight to Pizze­ria Lola’s… Read More

October 23, 2012 |

Marketing Matters: Grand Opening Marketing

Your grand opening is the BIG BANG of your business. Your opening marketing must be explosive enough, setting in motion the creation of your business. This is a golden marketing opportunity. Do the work. Business is not a ‘Field of Dreams.’ You must draw people in and prove your merit. Accomplish these Big Bang goals… Read More

October 23, 2012 |

Il Pizzaiolo / YNOT Pizza & Italian Cuisine

Tony and Harry Disilvestro aren’t your typical beach town residents. their company, Ynot Pizza & Italian Cuisine, doesn’t cater to the hoards of tourists who fill Virginia Beach during the warm months. they don’t cater to spring breakers, and they don’t feature portraits of sandy scenery on their walls. What they do bring to the… Read More

October 23, 2012 |

Chicago-style Deep Dish: Going Deep

Nothing says Chicago like deep-dish pizza. This unique pie stands out with a crisp, biscuit-like crust that comes up the sides of a three- inch pan. It’s thick with cheese and other ingredients, and then topped with a chunky tomato sauce and baked for 30 to 45 minutes. Chicago is heavy with pizzerias that offer… Read More

October 23, 2012 |

Beautiful Bechamel

In 2002, my menu consisted of cheap deals, 23 toppings, one sauce, one crust type, no specialty pizzas, no calzones and no wings. I advertised how good my product was but got tired of tell­ing customers, “That’s all we have, take it or leave it.”Then one day I changed my menu mix in a big… Read More

October 22, 2012 |

2012 Hot 100 Independent Pizzerias List

Each year, we mail out surveys to independent pizzerias across the nation. Using their responses, we compile our Hot 100 list — a ranking of America’s 100 largest independent pizza operations (based on sales). Pizza Today present our 2012 listing of America’s 100 top-performing independent pizzerias. For more on Pizza Today’s pizza industry lists, visit:… Read More

October 19, 2012 |

2012 October: Hot 100 Independents

Each year, we mail out surveys to independent pizzerias across the nation. Using their responses, we compile our Hot 100 list — a ranking of America’s 100 largest independent pizza operations (based on sales). This issue is eagerly devoured by Pizza Today’s readers and the list you’ll see on pages 32 and 33 is a… Read More

October 16, 2012 |

2012 October: Making Young Workers Tick

Who and what is Gen Y? The sheer variety in this young workforce makes it difficult to define Generation Y. This group is so ambiguous that it doesn’t even have its own generational name. The popular expression merely morphed from Gen X to Y. This how I define Gen-Y: They’re a group of people who… 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.