January 2015

ALL MAGAZINE ISSUES


jan15_cover

Drink Up!

The Beverage Issue is filled with ways to maximize profits on your beverage program. We also go on the road to Lucky Pie and Hops and Pie in Denver, Colorado.

Sports2 televised sports licensing

January 26, 2015 |

Game On

Be in tune with rules for successful broadcasting   Even though pizza was created (and perfected) well before television was invented, they go together as if they were made for each other. Having a slice while watching the game is a great way to spend a couple hours as a guest, and operators know that…Read More

beerspread_hopspie

January 20, 2015 |

Hops & Pie, Denver, Co. — Drafted

[SlideDeck2 id=36574 ress=1] Hops & Pie selected as a top Denver spot for artisan pizza and craft beer   Denver, Colorado ,ranks as one of most notable craft beer cities in the country. Amid its brewing explosion, Hops & Pie has become a top beer and pizza lovers’ destination. Restaurateurs Drew and Leah Watson have…Read More

Jeremy White

January 20, 2015 |

Commentary: Trust me, your Grandma is hot

As Art Director Josh Keown and I trekked across Los Angeles recently, I couldn’t help but get a kick out of the coincidence. We’d been in about a dozen pizzerias in the City of Angels and had tasted everything from mundane to memorable. But the one pizza that stood out most to the both of…Read More

french brulee, martini, cocktail, craft cocktail

January 12, 2015 |

Trending Recipe: French Brûlée Martini

This toasty martini is served warm. It’s perfect for cold-weather months and includes seasonal items you don’t need to store year ’round.   French Brûlée Martini Courtesy of BoomBozz Pizza and Taphouse, Louisville, Kentucky 2 ounces top-shelf vodka ¼ ounce Chambord 4 ounces hot water 2 tablespoons hot cocoa mix 2 marshmallows White chocolate syrup…Read More

exterior2_luckypie

January 12, 2015 |

Lucky Pie, Denver, Co. — A Tale of Two Locations

[SlideDeck2 id=36547 ress=1] Colorado-based Lucky Pie goes urban and small town   Lucky Pie –– with a location in Denver, Colorado, and one in its far northwestern suburb of Louisville, Colorado –– is proof positive that a concept originated in a small town of 18,000 can translate to a bustling metropolitan downtown district. Brendan McManus…Read More

Tom Lehmann

January 12, 2015 |

Dough Doctor: Early Riser

The Dough Doctor talks salt, breakfast pizza   Q: We are thinking about opening earlier in the morning to get in on some of the breakfast trade. Do you have any suggestions as to what we could make that would be well accepted? A: While some stores make smaller, individual-sized pizza topped with ham, bacon,…Read More

ranalli's Bruschetta, appetizer

January 1, 2015 |

Bar Bites

Developing a bar, happy hour or late-night menu will only increase food and beverage sales   Whether you have a full bar or sell a small selection of beer and wine, designing a series of appetizers, small plates or specialty menu items appealing to those who imbibe will only increase food and beverage sales. Think…Read More

interior dining room Millie's Old World Meatballs and Pizza, morristown, new jersey

January 1, 2015 |

Places that Rock: Millie’s Old World / Xlixe / Apart Pizza Co.

  Millie’s Old World Meatballs & Pizza 60 South Street Morristown, New Jersey 07960 (973) 267-4992 milliesoldworld.com   With meatballs in its name, this family-style restaurant is famous for its fried meatballs served with a bowl of ricotta and marinara sauce. Its open kitchen features side-by-side, coal- and wood-fired  “dueling ovens.” Chef Peter Martinez meticulously…Read More

Espresso, coffee, latte

January 1, 2015 |

Tasty Sips

Establish a marketplace niche, deliver a more cohesive dining experience with coffee and tea service   History tells us Kenny Howard isn’t afraid to gamble. When Howard opened Fireflour in 2012, he bet that blue-collar Bismarck, North Dakota, would embrace artisan pizza. A year later, Howard doubled down. He took over an adjacent storefront and…Read More

Tony Gemignani headshot

January 1, 2015 |

Respecting the Craft: Grandma

Tony G. explores the rising national popularity of this Long Island staple — Grandma-style pizza   Nearly 15 years ago I tried a grandma pizza near Bari, Italy. Ironically, it was in a pizzeria named Big Apple Pizza. I was with George Giove at his family’s pizzeria. George and his family had moved from Staten…Read More

Best Pizza table marketing

January 1, 2015 |

Man on the Street: Pizza Rankings

Do ‘Best of’ pizza lists have merit?   We all get the same messages in our inboxes. When a Web site releases a list of “Top 10 Pizzerias in the USA” or “50 Bucket List Pizzerias,” I instantly get a barrage of “Do you approve of this list?” e-mails. I know it’s helpful to have…Read More

cheese loss topping a pizza

January 1, 2015 |

What a Loss

Do you know how to factor loss into your financials?   Shrinkage, spoilage, breakage, over-use of ingredients, unrecorded sales, incomplete order deliveries, unanticipated repairs, turnover, even outright theft — there are countless ways to lose money in the restaurant business, says Aaron Allen, founder and CEO of Aaron Allen & Associates, an Orlando-based restaurant industry…Read More

beers in glasses

January 1, 2015 |

Brewhaha: Creating a craft beer destination

“There is no better time to be a beer lover in the U.S. than today,” says Julia Herz, Craft Beer Program Director at the Brewers Association. With 3,100 craft breweries in the U.S. rivaling its boom in the late 1800s and craft beer’s rise in consumer popularity, pizzerias across the country are tapping into the…Read More

wine pour, wine glass

January 1, 2015 |

Wine for Your Bottom Line

Vino can make the difference between a good night and a great night   Since 1970, the folks at Pizza Man in Milwaukee, Wisconsin, have had a long-distance love affair with the vineyards of California’s Napa Valley. And they have brought that love back to the Midwest by providing Napa wine for thousands of their…Read More