October 2014

ALL MAGAZINE ISSUES


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You’re Bacon me Crazy

Everything, including pizza is better with bacon. See who made our list of the year’s top-performing independent pizzerias. Get insight into pizzeria closures and how to avoid closing your restaurant.

 

matthew jacobson, bob peyton, sizzle pie, owners

October 27, 2014 |

Sizzle Pie, Portland, OR — White Hot

[SlideDeck2 id=35299] Solid menu and theming keeps Sizzle Pie from burning out One hears the phrase “this is a foodie town” often. Just search social media for photos of consumers’ culinary exploits and you’re likely to find a number of hits for the city of Portland, Oregon. “Eclectic,” “local” and “cool” are words you’ll see…Read More

Emmas Server

October 20, 2014 |

Service: Is this going to be on the test?

Educating servers can keep customers satisfied and increase check averages   Restaurant customers ask many questions, ranging from “What’s the special?” to “Is there gluten in the salad dressing?” Servers need to be educated so they can answer even the most difficult queries about the menu, daily specials and wine pairings. They also need to…Read More

Wild Mushroom Pesto Penne

October 20, 2014 |

Trending Recipe: Wild Mushroom Pesto Penne How To

The key to this recipe is in the sauté, which releases all of the earthy flavors and texture of wild mushrooms. Combined with fresh pesto, this makes for one memorable pasta dish. Wild Mushroom Pesto Penne 1 tablespoon + 1 teaspoon butter, divided 1½  to 2 ounces sliced assorted wild mushrooms* 1 teaspoon minced garlic…Read More

Boardedbuilding

October 20, 2014 |

The top 7 reasons pizzerias fail — and how to avoid a similar fate

For Dave Garcia, Alamo City Pizza didn’t go according to plan. In 2010, Garcia closed his six-year-old, San Antonio-based pizzeria. After a failed attempt to buy the building his shop inhabited, Garcia’s landlord presented a 10-year lease with a hefty rent increase. Amid such burdensome overhead costs in a 900-square foot space, Garcia simply decided…Read More

arancini Jasper's Ristorante

October 13, 2014 |

The next hot app

No matter the size or shape, arancini appeals to many It seems like everyone has an arancini story. Michael Spurlock may have grown up in Detroit, Michigan, but Boston was where he first tried arancini. “After I ate it I said, ‘If I ever open a restaurant, it’s going on the menu.’ ” In 2013,…Read More

chicken wing sauces

October 6, 2014 |

Hot and Saucy

Chicken wings go beyond the Buffalo   Chicken wings are hot right now and have become a staple on appetizer menus in pizzerias across the country. And, why not? They are a great complement to a robust pizza menu and the ingredients for a flavorful wing sauce may already be in your kitchen. During Super…Read More

Hot100_2014logo

October 6, 2014 |

2014 Pizza Today Hot 100 Independent Pizzerias

Each year, we mail out surveys to independent pizzerias across the nation. Using their responses, we compile our Hot 100 list — a ranking of America’s 100 largest independent pizza operations (based on sales). This issue is eagerly devoured by Pizza Today’s readers and the list is a testament to the ingenuity, diligence and skill…Read More

bacon potato pizza

October 1, 2014 |

You’re bacon me crazy

The king of all pork products is tops in pizzerias   As my wife and I watched a competitive cooking show a few months back, one of the judges tasted a certain dish and said, “Chef, I loved your dish but you cheated.” “Uh, excuse me? I don’t understand?” stammered the red-faced chef as the…Read More

Hot100_2014logo

October 1, 2014 |

2014 Pizza Today Hot 100 Independent Pizzerias List

The following is a ranking of America’s largest independent pizza operations (based on sales) in the U.S. Find out who climbed more than 10 spots from last year’s list. Restaurant Name ’13 Owner(s)/Manger(s) City, State # Units Gross Sales 1 Marion’s Piazza 1 Roger S. Glass Dayton OH 9 19,627,512 2 Pitfire Artisan Pizza 2…Read More

Scott Wiener

October 1, 2014 |

Man on the Street: Health conscious

You know the feeling. You’re in a pizzeria and everything’s great. The staff is helpful and friendly, the ambiance is charming, the music is perfect and the food is excellent. But then it happens — you discover a single unsanitary detail that completely ruins your day. It’s an instant buzz kill and has the potential…Read More

October 1, 2014 |

The Big Break-Up

The dissolution of a partnership doesn’t have to be painful   If a restaurant partnership is similar to a marriage (as many will attest it is), then dissolving a partnership must be very much like going through a divorce — which should be a scary thought for anyone contemplating such a move. “Unfortunately, partnership split-ups…Read More

Back road pizza, santa fe, new mexico, dough, rolling

October 1, 2014 |

Dough Doctor: Roll with it

The old-fashioned way still works   Q: What are your thoughts on rolling pins? A: Some time ago I was in on a conversation between a number of individuals lamenting the cost of a dough roller for their shop. The discussion moved from single-pass to double-pass rollers, and then off on a tangent to dough…Read More

EMILY - Matt and Emily Hyland

October 1, 2014 |

Places that Rock: Emily / Joe Squared / Transfer Pizzeria

Emily 919 Fulton St. Brooklyn, New York 11238 (347) 844-9588 www.pizzalovesemily.com Matthew and Emily Hyland opened this popular borrough pizzeria this year serving up what they call “New Brooklyn” style, a doughier sibling to a Neapolitan pizza. The pizza menu is broken down by sauce — The Reds, The Whites, The Pink and The Green….Read More

PizzaTodayReader1

October 1, 2014 |

Interact — October 2014

#pizzatodayreader We want to see where you read Pizza Today. Whether it be in your kitchen or at home on the back porch, take a photo and be sure to use the hashtag #pizzatodayreader. It may appear in an upcoming issue!             Send Your Favorite Recipe! The editors are collecting…Read More