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

November 16, 2012 |

2012 November: Managing and Motivating Young Employees

Managing and motivating the younger employee can be one of the most challenging situations a manager faces. How in the world do you get optimal performance from someone in the “younger generation” who may not seem to want to be motivated? Many managers think it’s impossible to bridge the gap. Others, however, have successfully obtained… Read More

November 16, 2012 |

Places That Rock

Angelina’s Pizzeria and Café 300 S. Roosevelt #8 Seaside, Oregon 97138 (503) 717-1230 This is a neighborhood spot that caters to its local fans. With so many rewards program cards offered today, Angelina’s holds onto its customers’ Frequent Diner Program cards for them. There is nothing else to add to a wallet or remember…. Read More

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

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

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

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

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

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.