September 2016

ALL MAGAZINE ISSUES


September 2016 Pizza Today Magazine Cover

Tropical Getaway

Get a taste of the Caribbean, tips on management incentives and ideas on creating a craft cocktail menu. Pizza Today also goes on the road to Anaheim, California.

September 1, 2016 |

Downtime Doldrums?

Rev up slow periods for maximum productivity Pizzeria operators live by the phrase “the guest comes first” and train staff to embrace the motto. But what happens during times when staff members outnumber your guests? For Scott Wallis, regional manager at The Rock Wood Fired Kitchen in Washington, it boils down to prioritizing more critical…Read More

September 1, 2016 |

Commentary: Thin Line Between Love and Hate

Thin-crust pizza … My love affair with thee is now decades long. While I don’t discriminate and enjoy all types of pizza, my favorite crust type remains that of the crispy, cracker-thin variety. That’s partly because I enjoy the crunchy texture, partly because it’s less filling and mostly because I feel like the sauce and…Read More

backline of a pizzeria

September 1, 2016 |

The Get-Along Gang

Management responsible for preventing, handling staff tensions You can’t please 100 percent of the people 100 percent of the time. That old saying is never truer than in a restaurant. Despite an owner’s best efforts, nothing is perfect. Customer complaints, both warranted and unwarranted, will roll in. And those complaints are usually directed to the…Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

September 1, 2016 |

Respecting the Craft: Thin is In

Tony’s tips on making the perfect crispy thin-crust pizza So many students ask me how to make a good, crispy thin-crust pizza. Is it the dough recipe or the technique? It’s a little of both, actually, but definitely more technique. One of my most popular thin-crust pizzas is my Chicago cracker thin. The dough has…Read More

September 1, 2016 |

Pizza Today on the Road: Zito’s Pizza, Anaheim, CA

Outstanding in Orange Zito’s large menu, longevity make it a california stand-out Longevity in the restaurant business is a dream for many operators. For Zito’s Pizza owner Steve Silverstein, opening a pizzeria in 1988 was a career change but not entirely out of his comfort zone. After years in food sales, Silverstein had tired of…Read More

Scott Wiener Owner & Operator Scott’s Pizza Tours, NYC

September 1, 2016 |

Man on the Street: Photo Finish

Why use stock photos when there are better options? A baby told me about your new pizza. Actually, it was a baby and her three-year-old brother. Samantha and Matt have over 113,000 followers, thanks to an Instagram account started by their food-blogger father, Mike Chau. After years of writing online reviews, Chau started posting photos…Read More

instagram on iphone

September 1, 2016 |

Let’s Get Social

There’s more to modern media than Facebook May 1, 2007: that’s the day we took our first step into the landscape of social media marketing here at Farrelli’s Pizza by creating our Myspace page. I remember that date well because it was my first day on the job as our director of marketing and communications….Read More

September 1, 2016 |

Hiring: Second Chances

Those with less-than-ideal resumes can still bring much to the table Even those employers that don’t conduct formal background checks sometimes ask applicants to disclose criminal convictions on their application. Pizzerias are no exception. Even so, President Barack Obama has taken steps to “ban the box” (the criminal history section) on applications for some federal…Read More

September 1, 2016 |

Pizza Today on the Road: The Pizza Press, Anaheim, CA

EXTRA! EXTRA! Clever concept, tight menu lay foundation for impressive expansion of  The Pizza Press In a saturated market, coming up with any new concept can be difficult. When your company chooses a popular industry segment –– pizza –– in a densely populated area, the task becomes even more challenging. We caught The Pizza Press on the…Read More

September 1, 2016 |

Destinations: Portland, Maine

Pizzerias in Portland, Maine   OTTO A go-to spot for adventurous foodies and pizza aficionados, OTTO has quickly grown to 12 locations since opening its first Portland slice shop in 2009. OTTO strives for the highest quality, local (when possible) ingredients and a creative menu. The Masher is a creative pizza featuring mashed potato, scallion…Read More

craft cocktail

September 1, 2016 |

Signature Sips

Specialty cocktail menus drive revenue and customer loyalty At Taverna Rossa, guests cannot get enough of signature pizzas like The Spicy Pig, The Bee’s Knees and the Taverna Rossa R&D Pie. When it came to developing the cocktail menu for the Plano, Texas, pizzeria, Tony Smith, vice president of {33} Restaurant Group, the management group…Read More

jamaican jerk chicken pizza recipe

September 1, 2016 |

Caribbean Queen

Caribbean-inspired flavors can turn your menu into paradise The most exciting aspect of pizza is the ability of this fine platform to showcase different flavor profiles from around the world. The exciting flavors of the islands is a perfect example of how you can increase interest and boost sales by using Caribbean flavors in your…Read More

mango salsa

September 1, 2016 |

Trending Recipe: Fresh Mango Salsa

I can’t get enough of topping a warm pizza with dynamic flavors after the oven. Nothing beats this mango salsa on top of meaty, cheesy pizzas because its giant taste is as brilliant as the visual effect. For more modern Caribbean flavors, see my story. Fresh Mango Salsa   Print Author: John Gutekanst Recipe type:…Read More

September 1, 2016 |

Dough Doctor: Time is of the Essence

How to determine optimal dough mixing time Q: How long should you mix your dough? A: This is a common question, and many years ago we conducted some fairly extensive testing to answer it. What we found is that the optimal mixing time of a dough is dependent upon a number of factors. Those include…Read More

September 1, 2016 |

The Carrot Approach

Six steps to a sound management incentive program Since its founding in 1987, Orlando-based Flippers Pizzeria has grown into a 14-unit enterprise, operating nine of its own locations in addition to five franchised units. A key part of that growth, according to Flippers vice president of operations Ben Richardson: a management incentive program that encourages…Read More