January 2013

ALL MAGAZINE ISSUES


January 2013 Cover

Oven Roasted

Explore ways to add flavor to your menu through roasting. How do you compensate delivery drivers fairly? How do you streamline delivery with mapping systems? We explore the topics, as well as driver insurance.

Photo by Rick Daugherty

August 11, 2014 |

Digital Menu Boards

Walk the average commercial block and you may notice a lot more digital signage about.The retail sector, including restaurants, has seen a surge in digital displays. Raf Vanreusel, managing partner at TelemediaVision in Baltimore, Maryland, says retail is one of the fastest growing markets for digital signage. The QSR industry was an early adopter of…Read More

Photos by Rick Daugherty & Josh Keown

July 28, 2014 |

The Driver’s Paycheck

With 130 Domino’s Pizza outlets under his charge, Glenn Mueller signs plenty of checks for delivery drivers. The head of Gulfport, Mississippi- based RPM Pizza, Mueller, a 30-year veteran of the pizza world, has watched competitors throughout the restaurant landscape rush into the delivery business with little understanding of its nuance and complexities. And the…Read More

Anthony's Pizza & Italian Restaurant

November 4, 2013 |

Il Pizzaiolo: Anthony’s Pizza & Italian Restaurant

When most folks think about Orlando, it’s the theme parks, conventions and tourism that readily come to mind. but for Bronx-native Johnny Markaj, the bustling downtown district is where he has carved a niche for his pizzeria, Anthony’s Pizzeria & Italian restaurant. Nestled downtown on a street lined with trees, small businesses and homes, it’s…Read More

Photo by Josh Keown

January 1, 2013 |

Roast `Em

Why bother roasting? Roasting intensifies an ingredient’s natural flavors. it also cooks away the rawness and pulls out some of the moisture that can result in a soggy finished pie. It is a cooking method where the vegetable is exposed directly to the hot, dry heat in an oven. it promotes browning. There is also…Read More

2013 January: The Softer Side

January 1, 2013 |

Ricotta: The softer side

Ricotta is one of the most versatile cheeses that is so abundantly available and incredibly easy to use. if you’re not taking advantage of ricotta and its many uses, it’s time to give it a serious look. Over the years through the magazine, Pizza Today web site and Pizza expo, I’ve shown more than a…Read More

2013 January: The New Paths Of Pizza Delivery

January 1, 2013 |

The New Paths Of Pizza Delivery

In a typical day, Woodstock’s Pizza in isla vista, California, will make about 60 deliveries across the lunch and dinner dayparts. To homes, office complexes, industrial spots and the nearby campus of University of California, Santa Barbara (UCSB), a daily staff of 10 Woodstock’s drivers will hit doors across the Isla Vista area. The sheer number…Read More

2013 January: Respecting the Craft

January 1, 2013 |

Respecting the Craft: Making dough

Q: Do you use the same flour in your starter as in your batch? A: Not necessarily. In some cases I may not use a Caputo starter with a Caputo batch. I might use a Central Milling starter, “Keith’s Best”, and use 20 percent of the starter in my batch. It really all depends on…Read More

Photos by Josh Keown

January 1, 2013 |

On Ice: Ice machine cleanliness

When restaurants get lax on ice machine cleaning, the results can be chilling — from a failed health inspection to gross news headlines about black mold clogging an ice machine at a local eatery to, in the worse-case scenario, sick customers. Experts say that’s because ice machines provide an ideal environment for microbes to flourish….Read More

2013 January: Man on the Street

January 1, 2013 |

Man on the Street: Undercover as pizza chain delivery driver

After my fifth sub-$1 tip, I decided to stop keeping track altogether. I wasn’t doing this for the money, but if I were I would have been horribly disappointed. I was delivering pizzas for one of the Big Three national chains. Despite being a huge fan of all things pizza, I had never actually worked…Read More

2013 January: Hit The Road

January 1, 2013 |

Hit the Road: Non-owned auto insurance for delivery drivers

You’d probably never think of courting disaster by driving around uninsured. Yet, if you’re like many independent pizzeria restaurant owners, chances are you’re unwittingly placing your business in the same kind of jeopardy. How? By not carrying a non-owned auto liability policy — coverage insuring you should one of your delivery drivers have an accident,…Read More

2013 January: Get Baked

January 1, 2013 |

Get Baked

Attention to detail — and patients — delivers superior baked pasta results Hot, hearty and comforting, baked pasta will assuage any winter blues. John Coletta, executive chef/managing partner at Quartino in Chicago, Illinois, has prepared and served many baked pasta dishes for nearly seven years. The most popular is lasagna al forno, made with bolognese…Read More

2013 January: Commentary

January 1, 2013 |

2013 January: Commentary

It was always my favorite part of International Pizza Expo — the five minutes I stole away from the crowd and the madness and sat down with my friend Pat Bruno for a reprieve. Being gluttons for punishment, we always started our conversation with our beloved Chicago Cubs. “I’ll never see them win a World…Read More

2013 January: Ask Big Dave

January 1, 2013 |

Ask Big Dave: Start-up worries

Q: I’m ready to do it, Dave. After attending International Pizza Expo and reading the magazine for a year now, I feel like I’m learning what it will take to succeed with my own pizza shop. I’m scared to death. Should I be? Phil Cross Pittsburgh, Pennsylvania A: Like many things in life, you just…Read More