Pizza Today Magazine May 2017 Cheese Issue

The Cheese Issue

Specialty Cheese Blend Pizzas and Understanding Cheese Prices

It’s our cheese issue. Find creative ideas on cheese pairings and an in-depth look at cheese prices. Take a look back at Pizza Expo 2017. Also, get tips on grand openings, flooring and limiting waste. Pizza Today traveled to Savannah, Georgia.

pizza makeline

May 1, 2017 |

The 411 on Cheese Prices

How cheese prices are set, why the figure moves so much and strategies to better manage costs Gary Cooney certainly knows how the volatility of cheese prices can impact a pizzeria. The man behind Chicago’s seven-unit Waldo Cooney’s Pizza chain, Cooney has seen cheese prices ebb and flow over his 36 years in the pizzeria…Read More

May 1, 2017 |

Pizza Today on the Road: Stoner’s Pizza Joint, Savannah, GA

A Family that Grows Together… Stoner’s Pizza Joint sets sights on new markets When Pizza Today arrived at Stoner’s Pizza Joint in Midtown Savannah, Georgia in February, the restaurant was filled with smiling people wiping down tables and counters and mingling with one another. Some were employees but most were family and friends who have…Read More

Pizza press, dining area, concrete floors

May 1, 2017 |

Flooring: Games Afoot

Flooring should be durable, comfortable for guests and employees There’s no question that restaurant flooring takes a beating. Most operators do not require their patrons to remove their shoes before they enter, so dirt, water, snow and muck get tracked in and tracked throughout the restaurant each and every day. Add the mess that guests…Read More

Hot Manchego and Pear pizza

May 1, 2017 |

Manchego: Man Power

Manchego’s boldness lends flavor without going overboard If you’re looking for a new cheese flavor that is out of this world without being too out there, manchego is just the one you’re looking for. This Spanish variety hails from the La Manchega region of Spain. Made from sheep’s milk of the manchega breed, manchego is…Read More

grand opening sign at Perfetto's Pizzeria Louisville, Kentucky

May 1, 2017 |

Grand Re-openings: Now Open (Again)

After construction or new ownership, it’s time to invite customers back with a big bash Whether an eatery closes for a week to expand, or for months after new ownership and a massive renovation, operators know they should not reopen quietly. They need to announce that the restaurant is better than ever, and they also…Read More

May 1, 2017 |

Man on the Street: Ooze or Lose

Burrata has become one of the world’s sexiest cheeses When the Beatles played their legendary 1965 concert at Shea Stadium, most of the audience couldn’t hear a single note of music because of the din of teenage girls in full-on freak-out mode. I never thought I’d witness the same reaction to a piece of cheese,…Read More

cheese selection, cheese blocks, pizza cheese

May 1, 2017 |

Cheese to Please

Specialty cheeses add panache to an ordinary menu Cheese is life. Anyone who owns and operates a pizzeria knows this intuitively. For most of us in this great pizza country, cheese is on almost every pizza and is the most expensive of the holy trinity with its pals of crust and sauce. The moment cost,…Read More

May 1, 2017 |

Conversation with Salvatore Reina, Francesca, Glen Rock, NJ

Francesca Brick Oven Pizza & Pasta Glen Rock & Elwood Park, New Jersey Francesca’s in Glen Rock opened in 2008. Salvatore Reina (pictured at right) tapped longtime employee Adam Vuksanic (left) to transition into ownership. Reina partnered with Vuksanic to open a second location.   Sal lets us in on the Francesca concept and bringing…Read More

Jeremy index

May 1, 2017 |

Commentary: Home Run!

As I write this column, I’m on a red-eye flight home after witnessing my 17th International Pizza Expo. And, boy, was this one a doozy. The 2001 Pizza Expo sticks out vividly in my mind because it was my first. It happened to be the largest one at the time, by far, and I’ll never…Read More

thin pizza crust closeup

May 1, 2017 |

Knead to Know: Elevate Flavor

The Dough Doctor offers tips on improving your crust without breaking the bank Q: We just make a few pizzas a day for use at our bar. We use a frozen dough to make the crust and we find that the pizzas are just so-so, what can we do to make our pizzas better without…Read More

May 1, 2017 |

Destinations: Albany, NY

A look at pizzerias in Albany, New York DeFazio’s Pizza Opened in 1989, DeFazio’s is a wood-fired pizzeria where old school meets new. It offers seven crust styles: traditional white, organic whole wheat, organic multigrain, spicy red pepper, garlic and herb, Brown’s Brewing Brown Ale and gluten free. The pizza menu showcases 27 pizzas. The…Read More

outdoor patio seating, pizzeria

May 1, 2017 |

On Tap: Marketing & Promotions That Work

Couple of issues ago, I briefly touched on marketing and promoting your craft beer menu. Because I own two restaurants myself, I understand firsthand how important the marketing and promoting of your bar menu is to your sales and bottom line profits. In this article, I am going to dive deeper into a few marketing…Read More

April 30, 2017 |

2017 Distributor Directory

Your guide to the pizza industry’s leading distributors A A-Z Restaurant Equipment Co. 3804 Brickton Rd.. Princeton, MN 55371 Phone: 763-389-4345 Fax: 763-389-5787 E-mail: jim@a-zrestaurantequipment.com Web site: www.a-zrestaurantequipment.com Established: 1974 Product lines: Bakers Pride, Blodgett, Lincoln Impinger, Somerset, Colburne, ACME, etc. Service area: 11 Pizza-related business %: 30% Online ordering offered: yes Pizza-related items sold:…Read More

Tony Gemignani, Mary Lou, old forge, pizza style

April 30, 2017 |

Respecting the Craft: Old Forge

I was on an East Coast book tour and headed to Old Forge, Pennsylvania, with fellow pizzeria owner Scott Anthony. I told Scott that Old Forge was the pizza capital of the world and we were going! Old Forge has a rich history of Italian immigrants who settled there. They mined anthracite, which is coal…Read More

restaurant refrigeration, cooler

April 30, 2017 |

What a Waste

Eliminating spoilage, waste can affect your bottom line The bottom line in your business is king. Making a profit is how we generally measure our success and keep our doors open. After all, how long can an operator go on in business while consistently losing money? I guess that all depends on how deep his…Read More

riverboat pizza company, savannah, Georgia, california style pizza

April 30, 2017 |

Pizza Today on the Road: Riverboat Pizza Co., Savannah, GA

A  California Surprise Riverboat Pizza Co. brings artisan pizza to the Low Country Meet Jon and Chacha Lyle. They moved to Savannah, Georgia, from Santa Rosa, California, to capitalize on the affordable cost of living and opportunities in the Low Country. The Lyles didn’t intend to open a pizzeria when they envisioned their cross-country journey….Read More