Don’t have the goods? Don’t serve it

Mandy Detwiler

My family and I ate at our favorite local Mexican spot over the weekend. My enchiladas are usually served with a “salad,” which is a clever way of advertising some shredded lettuce, a handful of queso blanco and a tomato slice. This might call itself a tomato, but I’m pretty sure it was just aMore »

Operators always want to show me their restrooms

Denise Greer

Sure it sounds strange but I meet pizzeria owners all of the time who want to give me a tour of their restrooms. That’s a great sign to me. It tells me that the operation take great pride in every aspect of their restaurant. Cleanliness, I expect, but some are going well beyond to incorporateMore »

Give Me a Break!

Jeremy White

In case you missed the big announcement last Friday, we have an exciting event planned for our upcoming September issue. For one month only, we are allowing the Web site and magazine to be HIJACKED by one lucky reader! That’s right — the editorial staff at Pizza Today needs a break. We work hard yearMore »

Throwback Thursday: The wood-burning oven craze in May 2008

Mandy Detwiler

Back when the late great Pat Bruno wrote this May 2008 cover story on wood-burning ovens, the novelty of this style of pizza was just beginning to hit the mainstream. We quickly became inundated with requests to check out the first wood-fire pizzeria in this town or that. We heard countless claims of being theMore »

Stop the topping overload

Denise Greer

Some customers are just like my father and say, “toppings — the more, the merrier.” But when that mentality is on your make line, it can scream disaster for your pizza quality, food cost and your bottom line. The other day I grabbed a quick bite at one of the new fast-casual pizzerias that seemMore »

Throwback Thursday: Oh, mamma! in May 1988

Mandy Detwiler

I wish I’d seen this cover last month in time for Mother’s Day! Our May 1988 issue was a tribute to Italian mammas and featured the late Dom DeLuise (1933–2009), who dedicated his cookbook to his mother. Indeed, women play a much larger role in our industry than ever before –– and not just asMore »

Details matter with regulars

Denise Greer

I can still remember this sweet, older man who used to come into a restaurant I worked at two to three times a week nearly 20 years ago. He always ordered an ice tea with two lemons and very little ice. He liked to talk about his garden and his grandchildren. Two decades later, IMore »

Conversation with Joshua Katz, Ben Yehuda Cafe and Pizzeria, Silver Spring, MD

Joshua Katz, Ben Yehuda Cafe and Pizzeria, Silver Spring, MD, kosher, Jewish

Joshua lets us in on operating a kosher pizzeria Ben Yehuda Café & Pizzeria    Silver Spring, Maryland Opened in 2000, Ben Yehuda’s is one of only a few Kosher-certified restaurants in the Washington, DC area. To be kosher we follow the strict dietary laws outlined in the Bible. For example, the Bible forbids the consumptionMore »

Man on the Street: ‘What’s Your Story?’

Scott Weiner

I felt simultaneously enraged and enlightened when I read an interview with a restaurateur on a food Web site last week. He insisted that the reason people return to restaurants has nothing to do with the food itself, but instead hinges upon the other components of a dining experience. I’ve always thought of myself asMore »