June 2013 Cover

Life of the Vine

Dive into the art of peak-season tomatoes. Get the skinny on food sampling to increase sales, smartphone apps, and how to handle food allergies. Pizza Today travels to  Des Moines, Iowa to visit Fong’s Pizza and Gusto Pizza.

thai chicken pizza nuts

August 25, 2014 |

Food Allergies & Your Pizzeria: How to Prevent Cross-contamination

Tucked in the technology enclave of San Jose, California, Willow Street Wood-Fired Pizza’s three restaurants draw a hip, sophisticated and highly educated clientele. And with all of that education comes a high demand for not only healthy food, but also customer knowledge about food allergies and sensitivities, says Nancy Reineking, the company’s director of operations….Read More

WHY SHOULD A PIZZERIA LAUNCH A SMART PHONE MOBILE APP?

August 4, 2014 |

Why should a pizzeria launch a smart phone mobile app?

In both distance and mindset, Grand Forks, North Dakota, is far from the dreamy-eyed, tech-charged ways of Silicon Valley. This reality does not escape Tyler Kuenzel. “There’s a lag in technology in North Dakota and it takes a while for something to move to adoption,” says Kuenzel, co-owner of Deek’s Pizza, an 18-year-old concept with…Read More

PIZZA EXPERT JOHN GUTEKANST OFFERS TIPS ON FRESH TOMATOES -- SELECTION, PREPARATION & RECIPES

July 28, 2014 |

Fresh Tomatoes — Selection, Preparation & Recipes

My first lessons in the art of tomato fanaticism came from an Italian chef and restaurateur named Bimbo. He looked like a tall George Clooney and I was just 14 years old when he hired me to wash dishes at his restaurant in Palatine, Illinois. Because of my work ethic, the cooks called me “Weasel”…Read More

PIZZA INDUSTRY EXPERT BIG DAVE OSTRANDER OFFERS TIPS ON UNDERSTANDING EXPENSES ON A FINANCIAL STATEMENT

June 23, 2014 |

Ask Big Dave: Understanding Expenses on a Financial Statement

Q: How and where are expenses shown on a financial statement? – Kenny Reid, Boston, Massachusetts A: Your financial statement really is your periodic snapshot and should be treated as your business’s report card. The function of business is to make a profit. If you do not make profit you are acting as a social…Read More

TONY GEMIGNANI TALKS PROS AND CONS OF INVESTING IN A MOBILE PIZZA OVEN

January 27, 2014 |

Tony Gemignani talks pros and cons of mobile pizza oven

Recently, in every course I have had at least one or two students who have been interested in the concept of mobile ovens. Here are a number of pros and cons to keep in mind if you are thinking about investing in a mobile oven: Pros: It is a minimal original investment as compared to…Read More

MAN ON THE STREET SCOTT WEINER TALKS REGIONAL VARIATION PIZZA STYLES

December 16, 2013 |

Man on the Street: Scott Wiener Talks Regional Pizza Styles

The secret’s out: Detroit style pizza is delicious. It’s not news to people in the Motor City, but the rest of us are only now being introduced to the burnt cheese goodness over 60 years after its first appearance. This year’s Pizza Expo saw more Detroit style pies than ever before and they even earned…Read More

SAVE ENERGY AND MONEY WITH EFFICIENT CLIMATE CONTROL

December 13, 2013 |

Efficient Climate Control Saves Money and Energy

Kim Fiorcello flips on the A/C as early as mid-April at Antonio’s Pizza in Morgantown, Pennsylvania. That’s because even on a mild spring day when temperatures hover at 70 and summer’s dripping humidity is yet to come, the dining area can become rather stuffy. And the kitchen can be downright hot, too. It’s a challenge…Read More

PIZZERIAS SOCIAL MEDIA MARKETING BEST OF JUNE 2013

May 31, 2013 |

PIZZERIAS SOCIAL MEDIA MARKETING BEST OF JUNE 2013

PIZZA MEDIA: Facebook.com/PizzaToday • Twitter.com/PizzaToday • Instagram.com/PizzaToday •Youtube.com/PizzaTodayMagazine • PizzaToday.Tumblr.com • Twitter.com/PizzaExpo • Facebook.com/PizzaExpo • iPad • Google Play • Vine: @PizzaToday By Pizza Today Staff Pizza Tweets The NY Slice Truck @TheNYslice Delivery to Downtown & Eastside 5p-9p Call 721-8434 2 toppings 20” Pizza Wings Cheesy Garlic Bread w/Marinara ONLY $27.99 #FDIC2013 Why it…Read More

PIZZA PLACES THAT ROCK & PIZZA INDUSTRY STATISTICS IN JUNE 2013

May 31, 2013 |

Pizza Places That Rock & Pizza Industry Statistics in June 2013

Papa Murphy’s International has more than 1,300 take-and-bake units. PizzaToday.com now has more than 4 years worth of archived content from the pages of the world’s largest pizza magazine! Virginia has 1,641 pizzerias. If you use active dry yeast in your dough recipe, it should always be hydrated in water that’s between 105-110 F.  …Read More

PIZZA EXPERTS WEIGH IN ON CREATING A DISASTER PREPAREDNESS PLAN

May 31, 2013 |

Pizza Experts Weigh in on Creating a Disaster Preparedness Plan

Whether it’s a hurricane that pounds a coastal region, a fire that destroys an entire city block or a snowstorm that shuts down the town for a week, no one likes to think of potential disasters that could close restaurant doors for several days –– or even weeks. Yet failing to prepare for the unexpected…Read More

CHEF JEFFREY FREEHOF SHARES FIVE SUMMER SALADS

May 31, 2013 |

Chef Jeffrey Freehof Shares Five Summer Salads

I find it almost comical how salad sales spike at the beginning of the year, which derives from people’s New Year’s resolutions and then again in the spring time as people start realizing what they are going to look like in their bathing suits this summer. Of course salad sales sustain throughout the summer, but…Read More