November 2016

ALL MAGAZINE ISSUES


nov16cover

Nacho Average Pizza!

This year’s Top 100 Pizza Companies has arrived. Find out who made the list. Explore ground beef and goat cheese applications and recipes. Go inside Boston’s pizza scene as Pizza Today visits Beantown.

kitchen workers pizza makers

November 4, 2016 |

Labor Matters

Labor issues that can trip up restaurant operators ­— and how to avoid them Push labor laws as a restaurant operator and the pushback can be ferocious. In August, news broke that nearly 10,000 Chipotle workers were suing the company for unpaid wages. The class-action lawsuit alleges that the burrito-peddling chain routinely required hourly employees…Read More

goat cheese pizza

November 4, 2016 |

Totes Ma ‘Goats’

Goat Cheese — a favorite among specialty cheeses Goat cheese has made the transition from upscale to mainstream. In 2014, the UK even experienced a goat cheese shortage. And demand in the U.S. has continued to soar. Today, you’ll find goat cheese across pizzeria menus, from appetizers and pizzas to salads and desserts. Made from…Read More

Jeremy index

November 1, 2016 |

Commentary: Looking Back, Moving Forward

In Scott Wiener’s column this month, he discusses the part nostalgia can play in building your business. He opens by mentioning that a recent customer on one of his pizza tours in New York City waxed poetically about the pizza she grew up eating in Scranton, Pennsylvania. Like Scott, I encounter people nearly weekly who,…Read More

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November 1, 2016 |

Destinations: Richmond, VA

A Look at Pizzerias in Richmond, Virginia Bottoms Up Pizza Situated in the historic Shockoe Bottom district for more than 25 years, Bottoms Up makes use of its building with two stories of dining, three bars and patios along with seating for more than 320. The pizzeria features a sourdough crust. Signature pizzas include the…Read More

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November 1, 2016 |

Dough Doctor: Loaded Questions

The dough doctor dishes on dough loading and oil absorption   Q: What is dough loading? A: Dough loading is really just another way of saying “X” amount of dough per square inch of surface area. We calculate the dough loading by dividing the weight of a dough ball used to make a specific size…Read More

top100

November 1, 2016 |

Pizza Today’s 2016 Top 100 Pizza Companies

SPONSORED BY What’s happening with America’s largest pizza companies? Who added stores in 2016? 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…Read More

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November 1, 2016 |

The Final Word

Understanding server etiquette and how you can avoid the top faux pas The couple seated at table 23 is enjoying their meal: Not only did they ooh and aah over the appetizers, they also quaffed a couple of glasses of pinot noir and munched their way through an entire barbecue pizza. The server walks over…Read More

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November 1, 2016 |

Respecting the Craft: Are You Ready for Some Football?

I can’t tell you how exciting it is for football season to be underway.  It’s not just because I love the sport, but also because the sport and its fans love pizza! What’s better than watching your favorite football team and eating a delicious pizza, breadsticks and wings? Pizzerias everywhere rev up and revamp specials…Read More

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November 1, 2016 |

Beauty and the Beef

A few tips and tricks to convert ground beef pizza topping into a marketable hit When I was 16 years old, I worked as a dishwasher at the White House Tavern in Palatine, Illinois. This bar had a small kitchen that served huge cheeseburgers made by a grouchy Hungarian chef. Every day I would show…Read More

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November 1, 2016 |

Conversation with Enzo Algarme, Pupatella. Arlington, VA

Pupatella Arlington, Virginia The VPN-certified Neapolitan pizzeria has garnered a solid reputation in Northern Virginia and Owner Enzo Algarme has established partnerships to help his brand grow. We keep things simple. We do not have table service. Customers order at the counter, and the food is brought to the table. Our pizza is very traditional…Read More

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November 1, 2016 |

Boston Pizza Tour: Wicked Good

The Boston pizza scene is amongst the nation’s best Area Four 500 Technology Square Cambridge, MA Kendall Square in Cambridge sees a cross-section of foot and automobile traffic, making it an ideal spot for restaurants seeking to serve MIT students and the general public alike. Area Four is a nice addition that elevates Boston’s already-strong…Read More

Keith Coffman, owner Lost River Pizza Company in Bowling Green, KY

November 1, 2016 |

On Tap: Getting Started (Selling Craft Beer)

  So you want to sell craft beer but don’t know where to start? If you already have a license to sell beer, you’re ready to go! If you don’t have a license, you’ll first need to reach out to your state and city Alcoholic Beverage Control Offices and acquire licenses. Your ABC officials will…Read More

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November 1, 2016 |

Man on the Street: Pizzeria Time Machine

Nostalgia can bring in big bucks When I think of the best pizza cities, Scranton, Pennsylvania, does not come to mind. Yet,  I found it impossible to disagree with a recent tour guest who pledged pizza allegiance to her hometown. I wasn’t about to challenge her, partially because it’s silly to argue about a subjective…Read More