Pizza Today, April, 2015, cover, go greek

Going Greek

Get menu inspiration from the Mediterranean. Find tips on employee management, staff training and team morale. We also take a look at how minimum wage increases will affect pizzerias.

kitchen worker, battling burnout

April 27, 2015 |

Battling Burnout

Keeping kitchen staff interested should be a top concern   Burnout on the cook or make lines can spell disaster for pizzerias, especially if undetected. Bored, fatigued or indifferent cooks can get sloppy and careless, endangering product consistency and quality. Burned-out employees become unreliable, arriving late or not bothering to show up at all, resulting…Read More

greek pizza

April 27, 2015 |

Go Greek

Operators rush to add Mediterranean flavors and ingredients to their menus   Want to update your menu? One great resource is looking back at the classics –– Greek classics, that is. From sundried tomatoes and artichoke hearts to feta and olives, Greek ingredients add subtle or bold flavor punches on pizza, in pastas, wraps and…Read More

Jeremy White

April 27, 2015 |

Commentary: Who Wants My Gig This Summer?

Last year we had our first-ever “guest editor” contest. Pizzeria operators from across the nation wrote in telling us why they would like to have my job for a week. The winner, Brian Weavel of Anna’s Pizza & Pasta in Winnebago, Illinois, got put through a serious crash-course in foodservice publishing. In one July week…Read More

pickle chips, fried pickles

April 13, 2015 |

Trending Recipe: Pickle Chips

Lost River Pickle Chips   Print Recipe courtesy of Keith Coffman, Lost River Pizza Company, Bowling Green, Kentucky Author: Pizza Today Ingredients 1 gallon Franks Red Hot 1 pound of butter 1 tablespoon of garlic powder 1 tablespoon of onion powder 2 ounces of honey Instructions Combine all ingredients in a heavy-bottom saucepot and simmer…Read More

keith Coffman_Lost River

April 13, 2015 |

Lost River Pizza Company, Bowling Green KY — Kentucky Craftsman

[SlideDeck2 id=39763] Like a lot of his foodservice counterparts, Keith Coffman didn’t necessarily plan to become a pizza maker. In fact, he was doing quite well in other industries before opening Lost River Pizza in 2011. “I had zero experience in the restaurant business,” he says. “I had been a pharmaceutical sales rep. But that…Read More

training

April 6, 2015 |

No Train? Mo’ Pain!

Hire right, train right, sleep tight   Let’s eavesdrop on a conversation taking place in a pizzeria in Any Town USA right now…. Harried restaurant manager: “We’re short delivery drivers. Thankfully, this guy Joe just walked in looking for a job. I can put him on the road today!” Consultant hired to improve the business:…Read More

Onion Rings

April 6, 2015 |

The Big Boost

Increase your bottom line with inexpensive ideas   When it comes to increasing check totals, pizzerias have it tough. Pizza is filling by itself, and many customers don’t consider anything beyond pizza and breadsticks. I want to share some fast and easy menu boosters that bring in some extra dough without breaking the bank when…Read More

server

April 1, 2015 |

Managing the Modern Millennial

Give respect to get it   Millennials … a word that can generate a predictable reaction from managers/owners and revealed with dramatic pause, punctuated with expressive eye-rolling, somber head shaking and maybe even a deep sigh. Sound familiar? “The steps to building a business with this generation is predicated on the ability to be a…Read More

Scott Wiener

April 1, 2015 |

Man on the Street: Upselling

The fine line between helpful and harmful   My first job in the food business was at Chili’s in Clark, New Jersey. As a busboy, I was pretty much working for the waiters. The more of their tasks I covered, the more they tipped me at the end of the night. This meant that I…Read More

tearing dough

April 1, 2015 |

Dough Doctor: Tough Sell

Q: What’s causing your crust to be too chewy? A: There are a number of factors that can contribute to a tough and chewy crust characteristic. For example, use of a flour that is overly strong (high in protein content) for the dough management procedure being used can result in an excessively tough and chewy…Read More

Liberty Hall Arugula Prosciutto

April 1, 2015 |

Places that Rock: Liberty Hall / Frasca / Benny Marzano’s

Liberty Hall Pizza 243 N. Union St. Lambertville, NJ  08530 (609) 397-8400 libertyhallpizza.com Recently opened Liberty Hall launched a “Guest Pizzaiolo Series,” bringing in top chefs in New Jersey and Pennsylvania to take over its pizza ovens for a night. Located in part of a renovated factory building, the wood-fired Neapolitan pizzeria features a flavorful…Read More

DSC_3953Bella Napoli

April 1, 2015 |

Bella Napoli, Nashville, TN — Fueled By Passion

[SlideDeck2 id=39741] When Paolo Tramontano visited New York on a vacation in 1999, he likely did not realize what his future had in store for him. Nearly 16 years later, he’s living in Nashville and treating the masses to Neapolitan cuisine at his popular restaurant, Bella Napoli Pizzeria. It has been an interesting ride for…Read More

steak pizza

April 1, 2015 |

No Butts About It

Cheaper cuts of beef can rock as hard as expensive protein   Beef is a popular menu item in most every restaurant. In fact, some steakhouses may have nine to 12 different cuts of beef on their menus while most pizzerias have only the usual ground beef crumbles. This is probably because most operators, like…Read More

wage

April 1, 2015 |

Take a Hike

How will minimum-wage increases affect pizzeria operations?   On January 1, Rhode Island’s hourly minimum wage jumped from $8 to $9. The Ocean State’s third minimum wage increase in three years, the New Year’s Day mandate sparked a hefty sigh from Bill Kitsilis. “It’s not that I think the minimum wage shouldn’t get raised, but…Read More