September 26, 2012 |

Chicken Scampi

Sea salt and fresh ground pepper 8 ounces chicken, cut into strips 3 tablespoons extra virgin olive oil 2 tablespoons minced garlic 2 ounces sun-dried tomatoes, diced 2 ounces broccoli 2 lemon wedges 2 ounces white wine (Chablis works well) 10 ounces penne, cooked al dente 2 tablespoons unsalted butter 1 ounce pecorino Romano cheese… Read More

September 26, 2012 |

Cheese Pairing Pizza

Not too many years ago, you could have any cheese you wanted on a pizza as long as it was mozzarella. Sure, there might be grated Parmesan or Romano on the table to sprinkle on top, but that was about it. Going beyond pizza, mozzarella made its way onto the table, showing up in dishes… Read More

September 26, 2012 |

Cheddar & Barbecue Chicken Stuffed Pizza

What’s the deal with stuffed crust pizza anyway? Should you or shouldn’t you consider adding it to your list of pizza choices? If you are already offering stuffed crust, how is it selling? What about the added food cost with a stuffed crust pizza, considering all the extra cheese (or other ingredients) required? What about… Read More

September 26, 2012 |

Butternut Squash Bisque

5 pounds butternut squash, deseeded and roasted 2.5 medium onions, diced 1/3 cup garlic, chopped 5 carrots, julienned 1/3 teaspoon nutmeg 1 ¼ quarts heavy cream 3 bay leafs 1 ounce fresh thyme, chopped 78 ounces chicken stock 2.5 ounces butter salt, to taste pepper, to taste Lightly oil the deseeded squash and roast at… Read More

September 26, 2012 |

Baked Ziti with Sausage

Baked ziti is a great do-it-ahead pasta dish that is loaded with gusto. It can be made ahead and held for two to three days (in the cooler, covered) and the flavor will actually intensify. There are several ways to portion and serve this dish. You can simply scoop a portion out of the pan… Read More

September 26, 2012 |

Asian – Inspired Salads

The way I see it, Asian food ranks in the top three most popular cuisines. My ranking order goes like this: Italian, Mexican, Asian (factoring in the popularity of sushi). I am sure there are those that would debate this with me. What about Indian, French, Greek, Spanish? Yes, those cuisines are popular; after all,… Read More

September 25, 2012 |

Zucchini Sticks

Never look down on the idea of stick food as an appetizer option. Children and adults alike love stick food –– it’s fun, easy to eat, something a bit different. Stick food is here to stay. I have written about fried mozzarella sticks for Pizza Today on several occasions and, no question about it, mozzarella… Read More

September 25, 2012 |


By Pasquale “Pat” Bruno It was at the Anchor Bar in Buffalo, New York, circa 1964, that owner Teresa Bellissimo created the now famous Buffalo chicken wings. As the story goes, she received a large order of chicken wings from a supplier and had to come up with a way to serve them in the… Read More

September 25, 2012 |

Veloutes Sauce

If you serve pasta-based dishes that feature chicken or fish, a velouté may be a sauce worth exploring. Veloutés are cheap to make, tasty and perfect matches for pasta. Start with a basic chicken stock — canned, concentrated or fresh — and simmer with a coarse-chopped mirepoix (equal portions of celery, carrots and onion, one… Read More

September 25, 2012 |

Veal Parmigiana

Vitello parmigiana, veal parmigiana, or veal Parmesan? Take your pick as to which wording you want to use to list this classic dish on your menu since all of them will serve your customers well — as long as you make it great. You have to admit, though, that Vitello Parmigiana has a certain ring… 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.