December 2014

ALL MAGAZINE ISSUES


December 2014 cover

2015 Menu Guide

Makeover your menu with 50+ recipes from some of the world’s best pizza makers. Also inside, find out how to use your POS data to reinvigorate relationships with disengaged patrons.

 

Tony Gemignani headshot

December 15, 2014 |

Respecting the Craft: Wood vs. Coal

Every time I teach a course at the International School of Pizza I have students ask me if my coal-fired or wood-fired oven is better. After all, Neapolitan, Old-World and artisan-style pizzas are still hot right now and people are still taken in by these styles. For me, though it sounds like an attempt to…Read More

2015 menu guide spread

December 15, 2014 |

2015 Pizza Today Menu Guide

〈 Winter 〉              〈 Spring 〉               〈 Summer 〉               〈 Fall 〉             〈 Menu Guide Home 〉   As you plan your 2015 menus, we know you want to give your customers a solid mix of both traditional and innovative. And…Read More

Breakfast Pizza, bacon, egg

December 15, 2014 |

Stand Out

Creating a signature dish takes thought, preparation   13 years ago, one radio broadcast changed the way I do business forever. I was still trying to eke out a profit from a menu with 28 toppings. I had a great volume deal and several specials that included discounted pizza with breadsticks, soda, cheese breads and…Read More

Tom Lehmann

December 1, 2014 |

Dough Doctor: Flour Power

The Dough Doctor answers questions about flour differences and their impacts on pizza crust   Q: What is the difference between enriched and un-enriched flour, and bleached flour versus unbleached flour? A: As in many things that we like to eat, the most nutritious part is the part that we sometimes remove before consumption (as…Read More

Jeremy White

December 1, 2014 |

Commentary: Inspiration Awaits

As you wind down the year and look forward to 2015, I know from experience that you want new and innovative ways to entice your customers. Our research repeatedly shows us that you want menu ideas and recipes from Pizza Today. While your pepperoni pizza will always be the backbone of what you do, you…Read More

fall copy

December 1, 2014 |

2015 Pizza Today Menu Guide — Fall

[SlideDeck2 id=36317]   〈 Winter 〉              〈 Spring 〉               〈 Summer 〉               〈 Fall 〉             〈 Menu Guide Home 〉 ↓  More Fall Recipes  ↓   Chicken Pizza   1 pizza dough 2 whole broiler-fried chicken breasts, halved, boned, skinned and…Read More

John Gutekanst

December 1, 2014 |

A Conversation with John Gutekanst, Avalanche Pizza

John lets us in on menu trends and adding new menu items   John Gutekanst Avalanche Pizza — Athens, Ohio John is Pizza Today’s resident chef. He is an award-winning pizzaiolo, baker, teacher, speaker and author and has been featured in Gastronomica, Food Arts, National Geographic, Alimentum Food Journal, Food Network and Best Food Writing,…Read More

upselling table marketing

December 1, 2014 |

Table Reading

In-store marketing can help promote menu items   Michael Durkin worries that his regular customers will get tired of ordering the same pizza every time they visit his two-location Durkin’s Pizza in McKinney, Texas. “One of the things I learned in the pizza business is people are creatures of habit,” says Durkin, who opened his…Read More

Blueberry and Apple Bread Pudding

December 1, 2014 |

Trending Recipe: Blueberry and Apple Bread Pudding — How to

Baby, it’s cold outside! Why not heat up your menu with an easy scratch-made dessert that has lots of potential variations? This bread pudding can be made ahead and kept for several days. HOW TO: Blueberry and Apple Bread Pudding 2 cups whole milk 4 large eggs, lightly beaten ¾ cup sugar 3 tablespoons unsalted…Read More

winter 2015 menu guide

December 1, 2014 |

2015 Pizza Today Menu Guide — Winter

[SlideDeck2 id=36232]   〈 Winter 〉              〈 Spring 〉               〈 Summer 〉               〈 Fall 〉             〈 Menu Guide Home 〉   ↓  More Winter Recipes  ↓   New York-Style Cheesecake   2 cups graham crackers, finely ground 1/2 teaspoon ground cinnamon…Read More

post card, lazy customer

December 1, 2014 |

Marketing to lazy customers

Use POS data to reinvigorate relationships with disengaged patrons   You have heard it said that if you ‘want a friend, be a friend.’ We all need relationships for our lives to be complete. The same is true with our businesses. It depends on the relationship developed with the customer. “The most practical, beautiful, workable…Read More

December 1, 2014 |

Interact — December 2014

Facebook discussion   Pizza Today: What does artisan pizza mean to YOU?   Sean Bullock Smoking Monkey Pizza is the closest thing to truly artisan pizza you’ll find anywhere…in the universe. Hand tossed, stone oven, the highest quality ingredients, and lots of love! THAT is an artisan pizza. Adriano Furgio Made with “mother yeast”  (lievito…Read More

Post Office Pies birmingham

December 1, 2014 |

Places that Rock: Post Office Pies / Goat Mt. / All Star Pizza Bar

Post Office Pies 209 41st St. South Birmingham, Alabama (205) 599-9900 www.postofficepies.com Recently named in Thrillist’s “33 Best Pizza Shops in America”, the wood-fired pizzeria’s chef and co-owner John Hall was also featured in the New York Times for taking his culinary talents back to the small southern city. With just over a handful of…Read More

spring 2015 menu guide

December 1, 2014 |

2015 Pizza Today Menu Guide — Spring

[SlideDeck2 id=36264]   〈 Winter 〉              〈 Spring 〉               〈 Summer 〉               〈 Fall 〉             〈 Menu Guide Home 〉 ↓  More Spring Recipes  ↓   Hell’s Kitchen   Mark Dym Marco’s Coal-Fired Pizza, Denver, CO 1 pizza dough 5 ounces…Read More

summer copy

December 1, 2014 |

2015 Pizza Today Menu Guide — Summer

[SlideDeck2 id=36294]   〈 Winter 〉              〈 Spring 〉               〈 Summer 〉               〈 Fall 〉             〈 Menu Guide Home 〉   ↓  More Summer Recipes  ↓   The Local Pro   James Orintas, Theo’s Pizza, New Orleans, LA 1 pizza dough…Read More