September 2014

ALL MAGAZINE ISSUES


September 2014 cover

The Take-over Issue

One lucky pizzeria operator became our September issue editor-in-chief. Check out his flatbread and calzone recipes, commentary on the pizza industry.

Tea and lemonade

September 22, 2014 |

Hold the Fizz

Operators offer alternatives to soda   It turns out not everyone likes soda with pizza. In fact, soda sales are down in restaurants, as consumers seek something new in non-alcoholic beverages. Operators are responding with everything from old standbys to new concoctions with fun names. Some people simply don’t like soda, and others disdain it…Read More

Annas Carbonara brian weavel pasta

September 22, 2014 |

Trending Recipe: How To — Anna’s Carbonara

By Brian Weavel, Anna’s Pizza & Pasta, Winnabego, Illinois   At Anna’s, we don’t do a traditional carbonara. This is our twist on the original. Give it a try. I hope you like it! Watch my how-to video on this dish. Anna’s Spinach Tortellini Carbonara 3 ounces baby spinach 2 ounces Romano cheese 2 ounces…Read More

Hostess Barry's Pizza

September 15, 2014 |

Finding Greatness

Hiring the right people can make or break your business   For reasons well known to pizzeria operators, finding great employees, particularly for entry-level positions, is often “throw-up-your-hands” frustrating. But despite the challenges it’s entirely possible to staff your restaurant with people you can count on to show up, perform to (or exceed) your expectations…Read More

September 15, 2014 |

Places that Rock: Empire Slice House / Pizza Villa / My Pizzetta / Sedona Pizza Co.

Empire Slice House 1734 NW 16th St. Oklahoma City, Oklahoma 73106 (405) 557-1760 www.empireslicehouse.com This hip pizzeria made Eater.com’s “Hottest 21 Pizzerias in the U.S.” list this year. Operators Rachel Cope and Avery Cannon are under 30 and studied under Tony Gemignani’s pizza school. Empire has grabbed national attention for its unique, funky interior, featuring…Read More

September 15, 2014 |

Know When to Fold ’Em

Calzones are a no-brainer   If you are thinking about adding calzones to your menu, now is the time to do it. Calzones bring diversity to your lineup without getting off base from your menu theme. It’s the perfect spinoff from pizza — and it is more portable and easy to eat. Think about it…Read More

tomato spinach flatbread

September 1, 2014 |

The World is Flat

Flatbread sales heat up — are they right for you?   In my region, Northern Illinois, Flatbread pizzas are becoming popular. This is a trend that is worth investigating for every pizzeria owner. Some have perfected it already, but I think many of us are missing out on this remarkably versatile menu item. Most operations…Read More

Italian Beef sandwich

September 1, 2014 |

Big and Beefy

Italian Beef — the Chicago staple is gaining popularity   I’ve been fortunate to have worked in and traveled to many fantastic places around the country and I just love the fact that many different areas have unique specialty dishes that are known only to their region. It makes traveling back to those areas a…Read More

Slicing pizza borriello brothers

September 1, 2014 |

Dough Doctor: Cut it out

What slicing tool is best for your operation? Q: I’m putting together an equipment list for a pizzeria that I plan to open soon and I’m trying to decide between using a pizza wheel or a rocker knife to cut my pizzas. Are there any advantages or disadvantages to using one over the other? A:…Read More

Tony Gemignani headshot

September 1, 2014 |

Respecting the Craft: Pizza Romana

One of my favorite styles of pizza is pizza Romana. Some people can get confused because, like New York-style, there are sub-categories. For example, there’s Pizza in Teglia (pizza in the pan), Pizza al Taglio (pizza by the slice), Pizza a Etro (pizza by the meter), Pizza Focaccia and Pizza in Pala (pizza on wood…Read More

September 1, 2014 |

Don’t fall flat

Keep tabs on your flatware count   Noble Pie Parlor in Reno, Nevada, stays open until 5 a.m. on weekends, and that means one thing: the flatware is going to disappear. “In Reno the bars don’t close, technically,” says co-owner Trevor Leppek. “We are serving pizza to customers who don’t realize there is a fork…Read More

September 1, 2014 |

Interact — September 2014

#pizzatodayreader                   Social Media September Poll How do your 2014 gross sales compare to the same period in 2013? A) Up 1-5%: 18% B) Up 6-10%: 29% C) Up 10% or more: 41% D) Sales have remained the same: 0% E) I’ve had a decrease in sales…Read More

Scott Wiener

September 1, 2014 |

Man on the Street: Socially Awkward

Got social media? Here’s how to use it right   I’m so glad I don’t have to write another column about why everyone should be active on social media. You already know how vital it is to your pizzeria’s marketing plan and posting had become a part of your routine. Now that you’re a social…Read More

September 1, 2014 |

Farina Pizzeria, Albuquerque, NM — High Desert Destination

[SlideDeck2 id=34778] Farina PizzerIa — a local favorite in Albuquerque, New Mexico   At first glance, visitors might mistake Farina Pizzeria in Albuquerque, New Mexico, for a wood- or coal-fired pizzeria. The gourmet pizzas’ crusts have that beautiful char characteristic, typical of wood-burning oven. Farina’s menu even comes with a disclaimer: “Our pizzas are baked…Read More

September 1, 2014 |

Back Road Pizza, Santa Fe, NM — Making a Connection

[SlideDeck2 id=34811] Back Road pizza brings its cornmeal crust to Santa Fe, New Mexico   Santa Fe, New Mexico, is known for its Pueblo Revival architecture. But Back Road Pizza’s warehouse location stands out in this Adobe-style town. It’s off the beaten path and situated in the front of live/work studios in the community’s Triangle…Read More

pizza tossing EVO Charleston

September 1, 2014 |

Hidden Gems

Identify your staff’s talents to strengthen business, employee relations   Operators have an eye for seeing the potential in interview candidates. Armed with a resume, questions to ask and the most reliable tool — their gut –– operators usually know who will be a good fit for their restaurant. But seeing potential in the people…Read More

September 1, 2014 |

Food Safety 101

Building a safe food culture in your establishment   For the last 37 years, Pizza Wheel has been charming the folks of 8,200-resident Bellevue, Ohio, with quality pizza and friendly service. In that time, Pizza Wheel has also been charming another group: the county’s health inspectors. Last year, the 25-seat pizzeria captured the Gold Plate…Read More