Style.

Pizza Style Chart

Explore pizza styles and what makes them unique. Learn how two pizzerias greened their menu with sustainable foods. Explore tips to increase check averages. Pizza Today also goes on the road to Connecticut.

June 1, 2017 |

Destinations: Charlotte, North Carolina

A Look at Pizzerias in Charlotte, North Carolina Inizio Pizza Napoletana Owner Grant Arons says Inizio is “the culmination of all my experiences; as a business owner, pizza fanatic and self-proclaimed dough nerd. If there’s one thing besides the premium ingredients that makes us unique, it’s our dough. The attention to detail that we put…Read More

dining room, acoustics, sound controls

June 1, 2017 |

Sound It Out

Take charge of noise control All noise generating from within a pizzeria isn’t necessarily a bad thing –– until it becomes too loud and happens too often. Controlling unwanted noise can be achieved through smart restaurant design, installing noise buffers and ensuring the restaurant staff is aware of, and adheres to, noise control standard operating…Read More

pineapple on pizza, pizza toppings

June 1, 2017 |

Man on the Street: In Defense of Pineapple

Do your customers love or hate this tropical treat? I considered writing this month’s column under a pseudonym because my views on pizza toppings could get me kicked out of New York City forever. Staunch traditionalists cringe at the mere thought of “unconventional” ingredients infiltrating their idyllic image of a perfect pie, but that attitude…Read More

Alastair Hannmann, owner, Pacifico Pizza Napoletana in Kaneohe, Hawaii

June 1, 2017 |

Conversation with Alastair Hannmann, Pacifico Pizza Napoletana, HI

Pacifico Pizza Napoletana Kaneohe, Hawaii Last year, Alastair and Brittany Hannmann rebranded their 10-year old concept, Kaneohe’s Boston Pizza, into Pacifico Pizza Napoletana, Hawaii’s only pizzeria serving four authentic pizza styles: Pizza Napoletana, Traditional New York Style, Chicago Deep Dish and Sicilian Pan. The Hannmans operate two locations — Kaneohe and Kapolei on Oahu.  …Read More

vazzy's, pizzeria, owners, connecticut

June 1, 2017 |

Pizza Today on the Road: The Original Vazzy’s, Bridgeport, CT

Better With Age Vazzy’s celebrates quarter of a century in Connecticut Bridgeport, Connecticut, may be a small town, but its region has enough room to hold Johnny Vazzano’s four The Original Vazzy’s pizza locations and several other Italian and pizza eateries under different names. (Total sales? A cool $12 million.) Opened in 1993, Vazzano, who hails…Read More

June 1, 2017 |

Knead to Know: Auto Pilot

How the autolyse method can improve your dough In today’s hyper competitive market consumers are much more knowledgeable and demanding. This has been great for our industry because it has caused us to look outside of our own insular world for methods and formulas that have the potential to improve our products. In the old…Read More

new york-style pizza, pepperoni, pizza styles

June 1, 2017 |

Pizza Styles: Who’s Got Style?

Pizza offers limitless possibilities — why not branch out and try a new style on your menu? The beauty of pizza is that it all begins with a highly customizable, blank canvas. Thick, thin, round, square, cheesy, sauce-less, twice-baked, hand-tossed, coal-fired … Yes, it can be all that and more. It’s what you make of…Read More

increase check averages, restaurants

June 1, 2017 |

10 Ways to Boost Check Averages

Every four weeks, managers from the 46 Lou Malnati’s Pizzeria locations scattered across the Chicago area gather together –– leaders of carryout units in one room and managers of the chain’s full-service restaurants in another. The managers look each other in the eyes, share data and swap ideas and best practices around operations, staffing and…Read More

June 1, 2017 |

Fire Up the Feedback

Do you give smart employee reviews? Are you updating your pizzeria’s Facebook and Twitter pages more often than providing performance feedback? Just like you, your employees want a constant stream of likes, comments and constructive redirects. With life, love and careers moving at an instant, employee feedback must follow suit and occur frequently. “We have…Read More

old forge style pizza, old forge, pennsylvania

June 1, 2017 |

Respecting the Craft: Old Forge Style

Last month I told you about my introduction to the little-known “Old Forge” style of pizza that originated in Pennsylvania. After my first stop at a homey establishment that really tempted my taste buds, we headed to a pizzeria called Arcaro & Gennell. Let me tell you — this place was also really amazing. The…Read More

Jeremy index

June 1, 2017 |

Commentary: How would you handle this?

It was 8:45 p.m. when we arrived at the restaurant. Being a Wednesday night, things were slow. Only about 25 percent of the tables were occupied. The smiling hostess seated our party of eight quickly. There were four famished boys amongst us. They’d just finished a baseball game and needed to get home to shower…Read More

caprese

June 1, 2017 |

Crazy About Caprese

Classic Italian preparation can be used across the menu Caprese: This term means different things to many different people. But pizza people know that this magnificent combination of mozzarella, tomato and basil is special in so many ways. For me, it’s a giant 5 a.m. creation every summer Saturday morning. This is the time I…Read More

organic vegetables

May 30, 2017 |

Greening the Menu

Pizzerias stand out by offering sustainable food Two pizzerias from two very different regions and demographics share a common bond. Napizza in San Diego, California, and SOL Pie Pizza of North Canton, Ohio, have focused their menus and restaurants on sustainability. Napizza and SOL Pie aren’t the only pizzerias to introduce sustainable, organic menus. Earlier…Read More

beer keg storage

May 30, 2017 |

On Tap: Keg Storage Space

Keep cooler space in mind when designing layout I have a small problem at my new restaurant, High Tops. I have 50 different beers on tap. At any given time, I’ll have anywhere from 75 to 90 kegs in my cooler, including my backup kegs. When I was designing the layout for the restaurant, I…Read More