june 2012 cover

Summer Time

Get ideas for summer menu items. from seasonal pizza toppings to salads and even cool gelato. Explore considerations for opening for breakfast or expanding to a non-traditional location. Pizza Today tours the pizza scene in Florida’s Panhandle.

 

summer garden pizza, broccoli

June 3, 2012 |

Summer Season

Use summer ingredients to lighten up your menu As the temperature rises, it’s time to cool things down. Give your customers the opportunity to lighten up with pizzas that are fresh, colorful and deliciously summer-fresh. There’s no need to put pepperoni and sausage on a back shelf, but summer is the perfect opportunity to menu…Read More

June 1, 2012 |

Tip The Scale

Setting a payscale and integrating incentives With four Blue Moon Pizza stores spread about the Atlanta area, Kelvin Slater cannot make every pizza and touch every table. It’s why Slater feels so compelled to draw and hold on to first-rate employees. “I need to make sure quality is coming across to the customer every time,”…Read More

Chocolate Gelato

June 1, 2012 |

So Cool

Make this summer sweet with gelato Gelato –– that dense, creamy, wonderful Italian frozen dessert –– is not the exotic, foreign entity it once was. But although it has found its way onto restaurant menus across the country, it still offers menu distinction to operators. Flavors are limited only by imagination and range from the…Read More

PanHandlePizza

June 1, 2012 |

Pan Handle Pizza

Pizza Today visits the Florida panhandle for a fun-in-the-sun tour of pizzerias JOEY’S ON THE BEACH In March, thousands of college students and families alike flee colder climes to enjoy Spring Break on the Florida panhandle. We decided to do the same and check out the pizza scene in Panama City Beach and nearby Destin….Read More

ScottAnthony_Experts

June 1, 2012 |

Marketing Matters: Slow days

Recently I did a brief survey of some of my pizza pals across the nation. My suspicions proved true — business on Monday is generally half of Friday’s sales. So, can I take a ‘dog’ day and make it a star? Sometimes it is just plain hard or impossible to change people’s spending habits, after…Read More

Scott Wiener

June 1, 2012 |

Man on the Street: New pizzeria wish list

The wait is finally over. It has been nearly four months since I first noticed construction two blocks from my apartment in a relatively quiet Brooklyn neighborhood. It’s not that we don’t have pizza nearby — there are at least two slice shops within a three-block radius. But this new spot holds incredible potential to…Read More

LiquidGold Tea Time iced tea

June 1, 2012 |

Iced Tea: Liquid Gold

Unique flavors can make iced tea a profit booster Iced tea has its place in America. It has its own holiday in America, even. While the official first day of summer happens weeks later, National Iced Tea Day fittingly kicks off the season on June 10. There are varying accounts of the origin of iced…Read More

breakfast pizza

June 1, 2012 |

Good Morning

Should pizzerias serve breakfast? Tristan Kohler is the owner of a 24/7 Domino’s Pizza franchise in Dayton, Ohio. His pizzeria is the only Domino’s Pizza in the United States with a breakfast daypart. “We began offering breakfast pizza two years ago,” says Kohler. The college campus location of Kohler’s franchise grants a demographic that marketing…Read More

caproccio salad

June 1, 2012 |

Go Green

Fun and flavorful salads heat up summer profits With the summer months upon us crisp, cold salads are a must-have menu item. “When it’s hot outside, salads are one of my favorite foods to eat,” says Spencer Johnston, executive chef at The Churchill in Los Angeles, California. To move his dinner salads, Johnston has summer…Read More

Salad, dressing, honey, lemon

June 1, 2012 |

Dress It Up

Make your own salad dressings to up the wow factor in-house There are two times of the year that salad sales in restaurants spike. The first spike is a short-lived one, and that’s the first week in January when people are making their New Year’s resolutions. The second one is now and lasts all summer!…Read More

2013 May: Dough Doctor

June 1, 2012 |

Dough Doctor: Express a dough formula in baker’s percentage

Why are pizza dough recipes/formulas expressed in percentages rather than in amounts? The easiest way to express a dough formula is in what is referred to as baker’s percent. The amount of each ingredient is expressed as a percent of the total flour weight used in the dough formulation. This allows for easy checking to…Read More

2012 June: Did You Know? / Places That Rock

June 1, 2012 |

2012 June: Did You Know? / Places That Rock

Save the date: Slice of Hope 2012 takes place Friday, October 12. The Hot 100 Independents (our list of The new Pizza Today America’s most successful indy operations) control roughly $491 million in revenue. Vermont has 204 pizzerias iPad and Android tablet apps  are being downloaded at a rate of 100 per day. Places That…Read More

airport pizzeria, nontraditional location

June 1, 2012 |

Defying Convention

When it comes to expansion, think outside the strip mall Opening the second Pizzeria Piccola location, at Mitchell International Airport in Milwaukee last month, was a success — despite enduring a smaller footprint and catering to a new audience. That’s because the brand was firmly in place. Despite having just 25 seats, the new location…Read More

askChefJeff02

June 1, 2012 |

Ask Big Dave: Help — Our Oven Died

Q: On the busiest Friday night ever our pizza oven died. It became completely inoperable. We lost tons of business and many of our customers left disappointed and probably visited our competition to get their pizza that night. We are trying to figure out a good way to solve this problem. Any suggestions? A: I’m…Read More

2011 June: All Hands on Deck

June 1, 2012 |

Al Fresco

Patio service requires right employees, finesse Patio dining. Some restaurant operators say their business wouldn’t be the same without it. Barbara Reeve, general manager for the Tivoli Restaurant in New Milford, Connecticut, is one of them. The three-year-old restaurant sits right on the large New Milford Green. Inside, there’s seating for 90, and the covered…Read More

2011 June: CHAIN OF THE YEAR

June 1, 2011 |

2011 Pizza Chain of the Year — Domino’s Pizza

As the pizza category shows its resilience and continues to pick up steam, there is little doubt that Domino’s Pizza has had a heavy hand in igniting the industry-wide turnaround. The company’s bold product revamping and hugely effective advertising platform has drawn the interest of the public and Wall Street alike, and the result has…Read More