November 2014

ALL MAGAZINE ISSUES


Nov14_cover

Winter is Coming

Discover five pizza toppings  to heat up the cold weather. Find out who are among the top-grossing pizza companies in America. We also look at restaurant floor plans and lighting.

 

fralo gift card

November 17, 2014 |

Making Gift Cards pay off

Play your cards right, and they’ll be a gift to your holiday bottom line   Gone are the days when gift cards were considered poor presents; now it’s not uncommon to find that a pre-paid pass to a favorite store or restaurant is at the top of someone’s wish list. According to the National Retail…Read More

mixer dough and flour

November 17, 2014 |

Dough Doctor: Mix it up

Is there a correct way to mix ingredients?   Q: I see differences in dough make-up procedures. Some call for stirring or whipping the salt, sugar, yeast and oil into the water and then finally adding the flour and mixing, while other procedures call for just adding all of the ingredients to the bowl and…Read More

Top 100 image

November 17, 2014 |

2014 Top 100 Pizza Companies List

What’s happening with America’s largest pizza companies? Who added stores in 2014? Who pushed their sales to record highs? Who dropped off a bit? Last month, we published our list of the nation’s 100 most successful independent operations. Now, we present to you our yearly listing of America’s 100 largest pizza chains. Check out who’s…Read More

WoodFireExteriorH

November 17, 2014 |

Franchise Dodger

Seeking to grow without entering the franchise game a tricky feat Peter Taylor recognizes his strengths and his limitations. A nationally renowned restaurant operator, Taylor knows he can make a mean pie, but acknowledges he’s not the man to scale a concept. “I know pizza, but that doesn’t make me the guy capable of growing…Read More

dried herbs and spices

November 17, 2014 |

Cut & Dry

Dried herbs and spices can pack a powerful punch   That old saying “variety is the spice of life” holds true in most aspects, especially when it comes to the actual herbs and spices we use when cooking. Herbs and spices have been used for thousands of years and are magnificent when it comes to…Read More

firetruck_fralos

November 1, 2014 |

Fralo’s Art of Pizza, San Antonio, TX — The Art of Pizza

[SlideDeck2 id=35939] Texas couple bakes up success in San Antonio The art and craft of making pizza is something Frank and Lori Hakspiel take very seriously. That’s why they named their joint in San Antonio — now one of the city’s busiest and most-acclaimed restaurants — Fralo’s Art of Pizza when they opened in May…Read More

sausagepie_kens

November 1, 2014 |

Ken’s Artisan Pizza, Portland Oregon — On Point

[SlideDeck2 id=35895] Portland pizzeria perfects the art of artisan cuisine   Tucked away in a suburban Portland neighborhood, Ken’s Artisan Pizza is one of those places that you go to for the press but return because the buzz is genuine and well earned. These employees are some of the hardest working people in the industry…Read More

Pizza Zucca al Pancetta

November 1, 2014 |

Trending Recipe: Pizza Zucca al Pancetta

Winter is upon us, and a lack of farm-fresh vegetables requires a bit of creativity in the kitchen. The contrast in colors and sweet-and-salty flavor makes this one a winner. Try it as a special to get your customers interested. For more winter ingredient recipes, see The Big Chill. Pizza Zucca al Pancetta   1…Read More

Scott Wiener

November 1, 2014 |

Man on the Street: The Art of the Pizza Crawl

Learn more about your competition and the industry by touring other pizzerias   Let’s pretend for just one page in this magazine that you aren’t 100-percent satisfied with your pizza. You’ve been making it for years but a little voice in your head tells you there’s more out there than you ever thought possible. You…Read More

sweet potato pizza

November 1, 2014 |

Five fabulous winter toppings to heat up your menu

The Big Chill   Winter is my busiest season to sell pizza. Unfortunately, this is also the time when produce prices soar to new heights and the quality of these veggies hits a new low. I not only struggle keeping my parking lot cleared and salted, but also battle with my purveyors over flavorless, waxy…Read More

boombozz exterior lights and signage

November 1, 2014 |

Light it up

Easy ways to improve external security   Criminals are always looking for easy targets. They will take advantage of any opportunity that makes a business look weak or vulnerable. Burned out lights hide their lurking. Unlocked doors invite them inside. Young employees with deposit bags leaving late at night grab their attention. Because criminals are…Read More

BrianandWife

November 1, 2014 |

Interact — November 2014

The September “Take-over issue” release party   (Above) Brian Weavel, owner of Anna’s Pizza and Pasta, in Winnebago, Illinois, threw a release party for September’s “Take-over Issue” of Pizza Today. He gave samples of dishes he made in our test kitchen. The party even caught the attention of local Rockford, Illinois TV news stations. (Left)…Read More

interior_0019

November 1, 2014 |

On the Floor

Is there a magical formula for floor plans?   In Somerville, Massachusetts, a small pizzeria called “A4 Pizza” packs a punch in just 1,200 square feet. Customers who sit at the end of the bar have a front-row seat to the main attraction: a well-loved pizza oven. In Milwaukee, Wisconsin, you’ll find the Pizza Man,…Read More

EmployeeSignRetouch

November 1, 2014 |

Act like they own the place

Employee ownership can boost productivity   Operators want to reward their best workers, but there are only so many promotions an employee can earn. One way to keep key employees is to offer them ownership in the company. That can mean anything from shares of stock to franchise ownership. It’s a good way not only…Read More

pizza frozinone

November 1, 2014 |

Let the adventure begin — sauceless pizzas

Creative pies defy the norm to become menu stars   Years ago, the late, great Pat Bruno, who spent decades as Pizza Today’s resident chef, predicted the rise of white pies — that is, pizzas without a sauce. Today, sauceless pizzas become mainstays on pizzeria menus. No sauce? But that goes against the holy trinity…Read More

The Backspace Austin roasted mushroom.pepperoni.margherita pizza

November 1, 2014 |

Places that Rock: The Backspace / My Father’s Pizza / Blind Lady Ale House

The Backspace 507 San Jacinto Blvd. Austin, TX 78701 (512) 474-9899 thebackspace-austin.com Residing in a restored 130-year-old building, the pizzeria’s interior is rustic with vintage hanging church lights over the bar, wagon wheel wall décor and stools made from old wine barrel staves. Add intimate seating for 30 and The Backspace is a hip, casual…Read More

Tony Gemignani headshot

November 1, 2014 |

Respecting the Craft: Classic Chianti

For many years Chianti has been called the wine of Italy. Well known for its original straw bottle, Chianti goes very well with pizza and pasta due to its light character and good acidity content. Other wines, such as Barberesco, Lambrusco or Gragnano, are also amazing and considered to be pizza wines — but Chianti…Read More