Departments

Spaghetti With Meatballs

September 26, 2012 |

Spaghetti With Meatballs

This recipe is very close to how my mother did her meatballs, but there are as many recipes for meatballs as there are Italians. This recipe makes 18 meatballs, each about 2 inches in diameter. Makes 6 servings (scale up in direct proportion) ½ pound ground pork 1 pound lean ground beef 1 cup cubed… Read More

September 26, 2012 |

Sicilian Pizza

Ah, the joys of Sicilian pizza. I was eating this style of pizza even before I was eye-level with the top of the table in my Mother’s kitchen, so I do know of what I write and eat. What exactly is Sicilian pizza? Before I answer that question, keep in mind that in certain parts… Read More

September 26, 2012 |

Shrimp Tequila Lime Pizza

28-ounce sourdough ball 4 ounces garlic ranch sauce 5 jalapeno pepper slices, finely chopped 1 teaspoon parsley flakes 1 tablespoon tequila 1 ounce parmesan cheese ½ cup chopped onions 25-30 bay shrimp, fresh or frozen 1 ½ cups mozzarella ½ avocado ½ cup diced tomatoes 8 sprigs cilantro Juice of ¼ lime Sheet or slap… Read More

September 26, 2012 |

Shrimp Pizza

Putting together a seafood pizza can be somewhat problematic (but you can bet that once you put shrimp pizza on your menu, it will be a best-seller). In fact, there are only a few types of seafood (food cost notwithstanding) that work as a pizza topping —among those, clams and shrimp are the most feasible…. Read More

September 26, 2012 |

Seafood Ravioli

Simply defined, ravioli is stuffed or filled pasta. Genoa, Italy, lays claim to the ravioli. Their dialect word “rabiole,” which means “something of small value,” derives from the idea that centuries ago on long voyages Genoese sailors would stuff various leftovers between sheets of pasta. Square is the traditional shape for ravioli, but round and… Read More

September 26, 2012 |

Seafood Pizza

The white clam pizza is one of the best seafood pizzas going. But, there has always been a cloud hanging over the idea of seafood in conjunction with pizza. However, two or three really good tasting seafood pizzas can add another dimension to your all-star pizza line-up. Seafood and pizza are a happy flavor marriage… Read More

September 26, 2012 |

Sausage Stuffed Ravioli with Chipotle Basil Cream Sauce

Yield: 4 servings 3 tablespoons butter 1 small yellow onion, finely chopped 2 cloves garlic, minced 4 bail leaves, chiffonade ½ tablespoon green chilies, chopped 2 cups heavy cream 1/2 cup Pecorino Romano cheese, grated 1 medium tomato, medium sized dice 2/3 cup crimini mushrooms, sliced Sausage tortellini Salt & pepper to taste Warm pan… Read More

September 26, 2012 |

Sandwiches To Jumpstart Lunch Sales

What makes a great sandwich? Ask 10 people and you’ll likely get 20 answers. In my hometown of Chicago, it’s all about the Italian beef sandwich. In Philadelphia, it’s about a Philly Cheesesteak sandwich. In Texas, it could well be a barbecue sandwich. In New Orleans, it’s all about the famous muffaletta. In New England,… Read More

September 26, 2012 |

Rigatoni with Chicken and Ricotta

The idea behind this delicious pasta dish is that the ricotta is actually the sauce that coats the pasta. To this end, I like to add a tablespoon or two of the hot water from the pasta pot to thin the sauce just a touch. Various steps can be prepped ahead as indicated in the… Read More

September 26, 2012 |

Rigatoni

Rigatoni (ree-gah-tOH-nee) is a large, tubular-shaped pasta. Rigato means with lines or ridges, so most all rigatoni, which is one of the largest tubular pastas in the maccheroni family, has ridges on its outer surface. It comes in a few different sizes, but the two constants connected with rigatoni are the ridges and its hollow… 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.