Hot Trends for 2015

We take a look at forecasts on up-and-coming pizza toppings. This is our Pizza Expo issue, packed with ways to help your business grow, motivate your staff and upgrade your menu.

Jeremy White

March 16, 2015 |

Commentary: Learn, Grow, Evolve

In Tony Gemignani’s column this month, he talks about bread baking in the pizzeria. In preparation for this article Tony took some pizzeria owners out of their comfort zone by helping them learn how to prepare themselves to bake fresh bread daily in their shops. Though you work with pizza dough daily, many of you…Read More

trending pizza ingredients corn sweet onion wing sauce

March 16, 2015 |

What’s Hot? Pizzeria Trends for 2015

  Pizza industry experts weigh in on modern pizzeria trends   If you’re like many pizzeria operators, you might find yourself stuck in the pepperoni rut. Sure, the ingredient is the industry’s top seller, but how do you get your customers interested in more than just a traditional pizza? There’s a fine line between enticing…Read More

dirty dishes, plates

March 16, 2015 |

Dining Room Red Flags

Stamp out these five potential problems to make a better first impression Customers walk in hungry and toddle out satisfied — hopefully to return again and again. This cycle is the core of a successful pizza business. But what happens when the customer walks in, looks around and leaves — hungry? Rarely do such customers…Read More

March 16, 2015 |

Breaking the Rules

In the restaurant business there are certain “rules” you’re supposed to follow in order to be successful, but many operators break these rules and see sales and profits rise. Pizza Today takes a look at how operators are breaking five rules and flourishing: • Always set aside money for marketing. When Pizza Patrón opened its…Read More

March 16, 2015 |

Managing Part-timers

Hiring, scheduling and retaining a predominantly part-time staff Are your part-time employees as productive, reliable and loyal as your full-timers? With so many workers holding down multiple jobs, younger employees balancing work and school and the economy making it tough to provide full-time benefits, a predominantly part-time staff is often a pizzeria’s best bet. “The…Read More

pizza amicizia

March 2, 2015 |

Dough Doctor: The Long and Short of It

The Dough Doctor talks about the use of fats in pizza dough   Q: What is the difference between using shortening and oil in pizza dough, and does it make a difference if the shortening is melted? A: There are a number of different aspects to using oil or shortening in pizza dough. To make…Read More

March 1, 2015 |

Cash Transactions: Way to Pay

Is there still room for cash handling in a plastic world? In today’s tech-charged payment society, cash may no longer be king, but the Washingtons, Lincolns and Jacksons haven’t exactly been overthrown, either. According to a 2014 retail point-of-sale report from Javelin Strategy & Research, cash accounted for 20 percent ($788 billion) of POS transactions…Read More

Pepperoncini Poppers stuffed with feta, cream cheese, mozzarella and wrapped in prosciutto

March 1, 2015 |

Pepperoncini: Mild Yet Wild

So-called Tuscan peppers pack a flavorful punch Pepperoncini come packing just a little heat and are used widely in Italian and Greek cuisine and accompany every pizza that Papa John’s and others serve to their patrons. Pepperoncini hail from Europe originally –– specifically, Italy and Greece have deep ties to this chili. They go by…Read More

Tony Gemignani headshot

March 1, 2015 |

Respecting the Craft: Daily Bread

I took a group of pizzeria operators to Central Milling in Petaluma, California, recently and we worked with Nicky and Keith Giusto. These guys are rock stars in the bread world. Nicky formulated several recipes for breads using different flours, pre-ferments and techniques. Pizzeria operators tend to think that making fresh bread is impossible in…Read More

Rigatoni with Fresh Tomatoes and Arugula pasta recipe

March 1, 2015 |

Trending Recipe: Rigatoni with Fresh Tomatoes, Arugula

This Rigatoni with Fresh Tomatoes and Arugula pasta is the easiest recipe to make, and it’s deceptively delicious. You’ve probably got all the ingredients on hand. We love the tart vinegar and the earthy arugula. Give it a try! Rigatoni with Fresh Tomatoes and Arugula   Print Author: Pizza Today Recipe type: Pasta Ingredients ¾…Read More

kitchen crew preparing a dish

March 1, 2015 |

Building a Leadership Team

It all starts with you   Managing chaos is my favorite phrase I like to use to describe operating a pizzeria — chaos that can challenge the sanity of even the best of us. Our pizzerias take raw materials such as salt, flour, yeast, tomatoes and cheese and create a finished product that we sell…Read More

pi pizzeria dining room st louis

March 1, 2015 |

On the Line

How to manage the logistics of customer wait times   Olive oil and fresh basil, spinning dough and sparkling drinks: the sights and smells of a pizzeria delight customers — and frustrate them. Waiting to be seated, waiting for the order and waiting for the check are all regular elements of service and can either…Read More

JJ Niebuhr JJ Dolans Pizzeria Irish Pub Honolulu Hawaii

March 1, 2015 |

J.J. Dolan’s, Honolulu, Hawaii — Ohana

[SlideDeck2 id=39232] J.J. Dolan’s pizzeria-Irish pub concept is at home in Honolulu’s Chinatown   What do you get when you combine a New York-style pizzeria with an Irish pub in Chinatown in the Hawaiian tropic city of Honolulu? The answer is J.J. Dolan’s with its $2.1 million in gross annual sales. The pizzeria grabbed the…Read More

March 1, 2015 |

Pizza Expo 2015: It’s a Go

International Pizza Expo set to be largest in show history Whether you’re attending your first or 15th International Pizza Expo, it’s safe to say the show has come a long way. This year’s Expo is set to be the largest in its 31-year history. The show hosted more than 1,000 vendor booths and attendees from…Read More

the pizza peel kitchen sink pizza

March 1, 2015 |

Places that Rock: Old Town, The Pizza Peel, Pizzeria 712

Old Town Pizza 150 Sacramento Street Auburn, California 95603 (530) 888-7600 otpizza.net With a third location opening this summer, the greater Sacramento-area pizza company has hit its stride winning the region’s “best of” honors consecutively. No. 80 on Pizza Today’s Hot 100 Independents list, OTP is famous for its mozzarella and garlic stuffed breadsticks (a…Read More

March 1, 2015 |

In the Know

What’s your information sharing style? In today’s analytics-driven environment, information is everywhere –– even pizzerias, which run sales through point-of-sale (POS) systems, count inventory, record waste and collect customer data. Among multi-unit operations, specifically company-owned stores, how much of that information should be shared –– and with whom –– has emerged an increasingly pertinent issue….Read More

warm chocolate cakes with fresh fruit dessert

March 1, 2015 |

Decadent Desserts

Tempt your customers with sweet dessert offerings Desserts can be a tough sell in a pizzeria. After a customer has filling breadsticks, pizza and beer or soda, there’s often no room left for a sweet treat. Perhaps that’s why lemon sorbet or melt-in-your mouth gelato are appealing options to Italians. But the fact remains, nonetheless,…Read More

bar space with decor

March 1, 2015 |

Coexistence: Dining Room and Bar Space

Can you serve both the over-21 crowd and families?   You would think that an Irish tavern in New England, which opened its doors after Prohibition was repealed in the 1930s, would place a high priority on alcohol sales. You would think wrong. In fact, the tables have flipped, as it were, at Colony Grill…Read More

expeditor manages order flow to customers

March 1, 2015 |

Make It Snappy

Expediting orders takes consideration, planning   We live in an accelerated world where patience is frequently in short supply — a reality placing increasing pressure on pizzeria operators and their staffs when it comes to speeding up thru-put. After all, who wants to see tables full of guests restlessly waiting for their orders to arrive?…Read More

garage pizza, los angeles, california, jalapeno slice

March 1, 2015 |

LA Pizza Tour: Going Back to Cali

A Whirlwind trip took us to some of Los Angeles’ best pizzerias   Garage Pizza When we landed at LAX we were famished. Thankfully one of our planned stops, Garage Pizza, wasn’t all that far from our hotel. We high-tailed it to this slice dive where hand-tossed, traditional pizza delivery trumps décor and ambiance. Garage…Read More

March 1, 2015 |

Go Big — Extra Large Pizzas

Oversized pies become a big hit   From supersized value meals and Big Gulps to 31-ounce coffees and oversized SUVs, everything these days seems bigger. Does bigger mean better? According to pizzeria operators when it comes to pizza –– the answer is yes. When Momo’s Pizza and Brew Pub in Tallahassee, Florida, began selling 30-inch…Read More