January 2014

ALL MAGAZINE ISSUES


Jan14cover

Fowl Play: Five Great Chicken Recipes

Seafood on pizza? Yes. See why. Browse our 2014 Cheese Guide. Get the skinny on trending renovation ideas. Get a grasp on beer and wine marketing. Pizza Today visits Motorino and Keste in New York City.

Garage Bar Communal Table

January 20, 2015 |

Restaurant design trends take on classic good looks

Nothing goes better with pizza than reclaimed wood. At least that’s one big trend in restaurant design right now. Operators and design experts say as the new year opens, emerging concepts and longtime restaurants are looking to classic finishes to make dining areas warm and inviting. Among those finishes is reused wood for tabletops. “What…Read More

Robertas Brooklyn NY Exterior

January 13, 2014 |

Pizza Places that Rock — January 2014

Roberta’s 261 Moore Street Brooklyn, New York 11206 (718) 417-1118 www.robertaspizza.com This wood-fired pizzeria is an oasis in an urban city with its patio and rooftop garden and greenhouse. Last year, the restaurant released an extensive cookbook. It’s no wonder with the flavor combinations on Roberta’s menu. Cleverly named pizzas like the Millennium Falco (tomato,…Read More

Motorino, New York, New York

January 7, 2014 |

Motorino carves place in New York pizza scene

[SlideDeck2 id=28226] There’s no doubt that New York City is one of the pizza capitals of the world, perhaps best known for its large, foldable slices. But there’s a not-so-quiet movement to bring Neapolitan pizza to the forefront of that scene, and leading the pack is five-year-old Motorino. Given its brevity in the industry, what…Read More

fire_0208

January 7, 2014 |

For your review: Insurance policy coverage

Insurance policies should be reviewed annually to assure adequate coverage. Although pizza restaurant operators should notify their insurance agents whenever a change has been made that increases the value of the business or its exposure to liability, an annual insurance review offers the opportunity to really take stock, ensuring there’s sufficient protection that would enable the…Read More

Takeandbake dough skin

January 7, 2014 |

Dough Doctor: Take-and-bake formula

Q: This might seem like a rather basic question, but how do you make a decent take-and-bake pizza? A: Several years ago take-and-bake pizzas appeared to be something of a novelty item, but today the novelty has worn off, and take-and-bake pizza has gone mainstream with even some of the big-box store chains beginning to…Read More

John Gutekanst

January 7, 2014 |

Trending Recipe: Polenta Nera Pizza

In this recipe, I’ve taken the traditional “Polenta Nera” recipe of the mountainous Alto Adige region and modified it by using puffed buckwheat, barley or spelt as a wonderful pizza with anchovies. Polenta Nera Pizza 10 ounces of your in-house dough 1¼ cups of whole buckwheat berry or grain (substitute local spelt or barley) 2½…Read More

washing dishes_0098

January 6, 2014 |

Liquid Proceeds: Water usage is one overlooked expense

A pizzeria operator never wants to see money going down the drain. But that’s what happens when an operator is not careful about water usage. The National Restaurant Association reports that quick-service restaurants consume about 500 to 1,500 gallons of water a day and full-service restaurants use up to 5,000. “Restaurants in general are some…Read More

beer_0097

January 6, 2014 |

On the bubble: Marketing beer and wine

Marketing beer and wine will increase sales and keep customers happy. Alcohol sales often boost an operator’s bottom line, but deciding to carry beer, wine and/or spirits should not be about profits only. Operators need to understand who their customers are, what they want and how to keep them returning while still attracting new customers….Read More

Thai Chicken Pizza

January 6, 2014 |

Fowl Play: 5 great chicken pizzas

Packed with protein, chicken’s acceptance as a commonplace pizza topping has exploded over the past decade. And while the BBQ Chicken Pizza first made popular by California Pizza Kitchen in the 1980s remains a top-shelf crowd pleaser, why limit yourself to just one or two chicken-based pies? Chicken is available to foodservice operators raw or…Read More

kesteexterior

January 1, 2014 |

Kesté Pizza & Vino becomes major player in NY pizza scene

[SlideDeck2 id=28269] Every now and then, a concept hits the pizza scene that finds the right combination of concept, star power and craftmanship. Such is the case of Kesté Pizza & Vino in Greenwich Village in New York City. What the restaurant lacks in longevity (it opened in 2009) it more than makes up for…Read More

Clams in shells

January 1, 2014 |

Fish Food: Seafood on pizza

In 2007, I entered the World Pizza Championships with my fresh diver scallop and truffle pizza. I was glad to know that the scallops I had meticulously kept iced had survived the two-day wait until being cooked on the pizza. Twenty minutes later, as I stood waiting to enter my Neapolitan pizza, a man I…Read More

Industry Rallies Around SLICE OF HOPE

January 1, 2014 |

Slice of Hope 2013: A full recap

Slice of Hope 2013 was particularly memorable thanks not only to the bucolic New England scenery, but because of the great pizzeria support we encountered in the Northeast and nationally. In an effort to raise money for the Karen Mullen Breast cancer Foundation, the Slice of Hope cycling crew spent four days riding from Newport,…Read More

cheeses

January 1, 2014 |

The Big Cheese: Pizza Today’s 2014 Cheese Guide

Americans love cheese. So much so, in fact, that the average person eats 23 pounds of it each year, according to the Center for Science in the Public Interest. Lucky for us, there is a world of cheeses that are as unique as the places they come from. Each offers a taste, texture and aroma…Read More