Departments

October 4, 2012 |

Quality Suffers with Growth

My favorite restaurant is quickly becoming “my old haunt.” That’s right, I’ve just about stopped going there. At least with any real frequency, that is. I used to try to stop in once a week to chat with the owner over a bowl of pasta or eggplant parm. Now I’m down to once a month…. Read More

October 4, 2012 |

Preparing for Taxes

Many pizzeria operators view accountants as scorekeepers who produce reports that document results. That’s too bad, because good accountants can become proactive partners. They can help you plan for more optimal year-end results and assist you in refining future strategies. They can also create tools that better enable you to steer your business. There are… Read More

Photo by Josh Keown

October 4, 2012 |

Dough Doctor: Pizza Pans

Q: I’m getting ready to open my first store soon and I’m looking at the different pizza pans that are available. The anodized finish pans are more expensive than the bright, spun aluminum pans. Are they really worth the extra cost? A: In my humble opinion, yes, the anodized finish pans are worth every penny… Read More

October 4, 2012 |

Funding for Women

Let’s say you’re on the short list for a promotion with your company. A big promotion. If you get it you’ll take on far more responsibility and you definitely feel up to the challenge. But the salary attached to the job is a little well, lackluster—especially in light of your experience. You’d love to ask… Read More

October 4, 2012 |

Fryer Performance

To get the best possible performance out of your fryer, follow these guidelines: • Use clean oil at all times. • Bring oil to the proper temperature (350 F). If the temperature is too low the food will absorb too much oil. If it’s too high, you’ll burn your product too easily. • Food should… Read More

October 4, 2012 |

Flour Cost Cutting

There is nothing that can be done that I am aware of. Yes, there are a host of different flour types that you can replace a portion of the wheat flour with, such as spelt flour, rice flour, amaranth flour and buckwheat flour, but all of these options are actually more expensive than wheat flour,… Read More

October 4, 2012 |

Employee Discounts

Effective promotions are invaluable weapons in a pizzeria’s marketing arsenal. Imposters abound, but The Employee 10 Percentage Discount Card is worth consideration. Don’t confuse the card with coupons featuring mass distribution, deep discounts and price gratification. This promotion targets local employees who possess disposable income. Unlike coupons, the discount is modest, but its longevity promotes… Read More

October 4, 2012 |

Credit Card Processing Companies

Credit card processing companies call almost every day trying to “save me money”. How do I know who’s legitimate and who’s trying to rip me off? I know it’s enough to make your head spin. About every six months, I give a real close look at a couple of companies that are known to have a… Read More

October 4, 2012 |

Carpet Care

A solid carpet care plan is essential, experts say, to keeping carpet looking good, particularly in a busy restaurant setting. There is guidance out there to help you find the right equipment and people. The Carpet and Rug Institute and the Institute of Inspection Cleaning and Restoration maintain databases of experts and equipment that can… Read More

October 4, 2012 |

Capital 4 Growth

Even for pizza restaurants with a solid track record of success, it can be extremely difficult to obtain funding for growth. Why are lenders so skittish? Considering the industry’s over-saturation and its notoriously high failure rate, their reticence is understandable. There are other deterrents as well. “Unless they own the building, restaurants typically lack collateral… 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.