August 2014

ALL MAGAZINE ISSUES


August 14 cover Independent Pizzeria of the Year

The 2014 Independent of the Year

See why Ann Kim, owner of Pizzeria Lola in Minneapolis, Minnesota, earned this year’s honor. Learn strategies to stamp out workplace bullying.

 

weighing ingredients, scale, dough

August 25, 2014 |

No weigh? No way!

If you aren’t weighing ingredients, you are throwing money away   Anything worth doing is worth doing correctly, right? Your pizza is no exception. Your goal with every pizza should be two-fold: Make a profitable pizza. Make a consistent pizza. Anything less than that means you are cheating your customers as well as yourself. Do…Read More

tripadvisor, sticker, window, display, signage

August 25, 2014 |

Respecting the Craft: Everyone’s a Critic

Being critiqued is difficult for any restaurant owner. And it’s not just newspaper and magazine critics anymore. These days there are so many critics or “want to be” critics out there when you take Bloggers, Yelp, Tripadvisor, etc. into account. It can be tough, especially when you go into a new market where you have…Read More

pizzaiolo_0162

August 18, 2014 |

Independent vs Franchisee

Is an independent or franchise operation right for you?   You’re an entrepreneur, one who starts a business and is willing to take considerable initiative and risk in order to make money. Entering into the restaurant business is certainly a gamble –– 80 percent fail within the first five years. How can we lessen our risk?…Read More

primavera, pasta, vegetables

August 11, 2014 |

Primo Pasta

Get those garden-fresh veggies into a versatile primavera sauce   It’s summer, and that means a bounty of fresh vegetables are at every corner farm stand and are at their best price through your vendors. Some say there is a primavera phenomenon going on and I say it’s simply that time of year where produce…Read More

KatiesPizzaandPastaOsteria

August 4, 2014 |

Places that Rock: Katie’s / East Side Pies / 4th St. / Rocco’s

Katie’s Pizza & Pasta 9568 Manchester Rd. Rock Hill, Missouri 63119 (314) 942-6555 katiespizzaandpasta.com Katie’s showcases its uniqueness in expertly crafted videos, including how-to guides with owner Katie Lee. The wood-fired pizzeria makes much of its menu from scatch, including dough, sauces, dressings and artisan pastas of varying shapes and colors. The restaurant has an…Read More

Tom Lehmann

August 1, 2014 |

Yeast performance

Which yeast provides the best crust flavor?   Q: Between instant dry yeast (IDY), active dry yeast (ADY) and compressed yeast (CY), which one provides the best flavor to the crust and why? A: This question has come up many times over the years. Back in the early 1980s I did a comprehensive study on…Read More

Gelato1

August 1, 2014 |

Dish it out!

Gelato sales heat up summer profits   If you’ve been to a recent International Pizza Expo, your eye has probably been drawn to one of the many gelato companies who offer flavors ranging from pistachio and hazelnut to panna cotta and olive oil. Once a staple of high-end dessert shops and trattorias, gelato has become…Read More

boombozz interior

August 1, 2014 |

Turn down the decibels

Breaking down noise and how to reduce it in your pizzeria   Recent restaurant design trends have leaned towards open spaces, high ceilings, hard floors and tables and lots of windows — all of which can wreak havoc on noise levels. Architects and interior designers think about how great the space will look, says Lisa…Read More

caramel apple pizza

August 1, 2014 |

Trending Recipe: Caramel Apple Pizza How To

Caramel Apple Pizza 1 fresh or par-baked pizza crust (12-inch) 8 ounces softened cream cheese whipped with 1 egg 1⁄4 cup prepared caramel topping 2⁄3 peanuts, finely chopped 1 cup apple topping (recipe to follow) Preheat pizza oven to 425 F. Spread cream cheese base on pizza crust and drizzle caramel topping over cream cheese…Read More

chipotle onion jam pizza

August 1, 2014 |

The Crying Game

Onions provide myriad of flavors, options The most underrated and underused topping in every pizzeria is the onion. I feel very comfortable saying this because the flavor potential of this glorious root can be a bold, tear-jerking shout or a sublime succulent whisper. The onion is what the lead-off shortstop is to baseball: it shows…Read More

Pizzeria Lola Photo Booth Josh Jeremy

August 1, 2014 |

Interact — August 2014

Indy of the year Instagram takeover Stop by @pizzatoday on Instagram to see some exclusive pics of Jeremy and Josh’s visit to the 2014 Indy of the Year, Pizzeria Lola in Minneapolis, Minnesota.   June Cover Featured on popular design site The June cover of Pizza Today has caught the attention of the magazine design…Read More

counter service employee with customer

August 1, 2014 |

Man on the Street: Cult of Personality

How well do your customers know you personally?   Last week, I witnessed an interesting conversation between two roommates in the Williamsburg section of Brooklyn. They were grumbling about a price hike at the local smoothie shop. Roommate No. 1 said: “They’re probably just taking advantage of the neighborhood’s growing popularity.” It was a fair…Read More

makeline

August 1, 2014 |

Workplace Bullying

It exists — so what are you doing to make your workplace safe?   With all the attention bullying is getting these days, you’d think it would be easy for pizza restaurant operators to pick up on incidences of workplace bullying. But in fact, most bullying is very subtle, says conflict resolution specialist Tara Fishler, founder…Read More