April 2013 Cover

Garlic: The Must Have Ingredient

Discover unique ways to use garlic in your pizzeria. Get insights into why employees quit, how to manage relationships with employees and promoting from within. Pizza Today goes on the road to Raleigh, North Carolina.

Photo by Rick Daugherty

August 25, 2014 |

Why Employees Quit

Money is why we work and you may think that it’s the reason employees leave their jobs. But while compensation is a factor, it’s simply one reason that workers move on, and is an easy problem to fix. We’ve found five other significant reasons why employees chose to not stick around to make and serve…Read More

Photo by Josh Keown

February 17, 2014 |

Pizza Delivery: Street Smart

Pizza delivery can be dangerous, but there is some good news. The job is not as dangerous as people think, and technology can help make the work safer. Although pizza delivery is often mentioned as one of the ten most dangerous occupations, no such list exists. According to the U.S. Bureau of Labor Statistics, out…Read More

2013 April: Boss or Friend

January 27, 2014 |

Boss or Friend?

A drink together after work, watching a college football game over the weekend and friending each other on Facebook: all great activities to take on with buddies. But things get complicated when you’re laughing over cocktails with your employees. Suddenly, the work dynamic at your pizzeria is different. There are rumblings among the staff about…Read More

Tony Gemignani

December 29, 2013 |

What Type of Alcohol Licensing is Best?

Q: Is it better to have a full liquor license, a wine and beer only license, or none at all? A: Years ago when I was traveling a lot, Todd King, a VP for Green Mills in Minnesota, told me to always have a full liquor license if possible. Originally, I came from a fast…Read More

Photos by Rick Daugherty

December 16, 2013 |

What A Pane

The types of window treatments for Pierro’s Italian Bistro and A’mis Italian Restaurant are as far apart as the geography between them. At Pierro’s, a former five-and-dime-store-turned-hip-hangout in the historic district of Fayetteville, North Carolina, fabric draperies showcase tall windows. Owners Mike Laurenceau and Daniel Fair wanted a classic look to blend with a sophisticated,…Read More

Storage Wars -- pizzerias cope with small spaces

November 22, 2013 |

Closing Procedures Checklist

Jason Petro, owner of Red Star Pizza Company in Seymour, Indiana, borrows from a popular sales mantra in his approach to closing procedures: “Always be closing.” With a limited staff, it’s a method that has served his small pizzeria well. “The main thing is time management,” Petro says. “You know what needs to be done….Read More

2013 April: Move Over, Main Stream

March 28, 2013 |

Move Over, Main Stream

As the Pizza Today crew travels the country and interacts with operators at events like International Pizza Expo, there is one trend that shakes the core of traditional advertising. In lieu of radio, television and newspaper spots, many independent operators are gravitating towards innovative solutions that bring pizzerias closer to their patrons and potential customers….Read More

Photo by Josh Keown

March 28, 2013 |

Master Of The Pan

Pizza pans matter when it comes to creating the perfect crust, flavor At an old used restaurant warehouse in West Virginia, I stared into a dark corner at several three-foot stacks of blue-steel pizza pans piled like greasy towers. Their thick, bumpy sides indicated that they were at least 15 years old, probably older. With…Read More

Photo by Mandy Detwiler

March 28, 2013 |

Man on the Street: Defending the Pizzarazzi

The crowd gasps an undeniable breath of anticipation the moment she appears on stage. After a brief announcement from the emcee, the crowd exchanges quips of admiration regarding the impending performance. As the moment of performance arrives, paparazzi descend upon her. But the stage is not that of Madison Square Garden, it’s a table; the…Read More

Photo by Rick Daugherty

March 28, 2013 |

Look Inside: Promoting Employees

In 1996, a then-16-year-old Clayton Krueger began working as a dishwasher at Farrelli’s Wood Fire Pizza in Lacey, Washington. Krueger later moved his way through various spots in the kitchen, earning more responsibility and praise along the way. Today, as the Washington-based chain holds six locations, Krueger serves on Farrelli’s executive team as the director…Read More

Bella Monica, Owners, Julie and Corbett Monica

March 28, 2013 |

Il Pizzaiolo: Bella Monica

In the literary world, the phrase “write what you know” rings true for many writers. That same principle can be applied in the restaurant industry –– and that’s what Corbett and Julie Monica have done in their 2,770-square-foot trattoria-style restaurant, Bella Monica, in Raleigh, North Carolina. Corbett, whose grandparents owned a restaurant in New Jersey,…Read More

2013 April: Dough Doctor

March 28, 2013 |

Dough Doctor: Wood vs. Metal Pizza Peels

Q: I was recently looking through a catalog that I got at the last Pizza Expo and I saw both wood and metal peels being offered by the different companies. Do you have a preference in one over the other? A: My preference is to use a wood peel as a prep peel — the…Read More

2013 April: Did You Know? / Places That Rock

March 28, 2013 |

Did You Know? / Places That Rock

Did You Know? More than 10,000 pizza professionals gathered under one roof at last month’s International Pizza Expo in Las Vegas IBISWorld research suggests the pizza industry will grow at a rate of 3.4 percent in 2013 Kentucky has 942 pizzerias Hungry Howie’s Pizza, based in Michigan, has more than 550 stores in 20 states….Read More

Photo by Josh Keown

March 28, 2013 |

Ask Big Dave: Employee morale

Q: I have a large group meet here on Thursdays, and they spend a lot of money. My staff gets bummed when they come because it’s frantic for a few hours. What gives? A: One of my customer service counter people turned to the kitchen and announced that four carloads and a tour bus just…Read More