Departments

September 1, 2017 |

Pizza Today on the Road: Rome’s Pizza, San Antonio, TX

Changing Tide San Antonio-based Rome’s Pizza adapts to the ebb and flow of the pizza business Few pizzeria owners have reached the pinnacle of success that Gus Nassar has with his San Antonio-based Rome’s Pizza. The gourmet pizza company pioneered the pizza style in the San Antonio area 30 years ago. Today, four Rome’s locations… Read More

shrimp scampi

September 1, 2017 |

Crustacean Nation

Shrimp scampi a perennial Italian favorite hrimp scampi is one of those staple entrées that have adorned menus around the world for decades. Its origin starts with a langoustine, which is a tiny lobster-like crustacean generally sautéed in olive oil with garlic and finished with white wine. Another translation for the word scampi is simply… Read More

pizza coupons

September 1, 2017 |

Cut It Out

Coupons are still a viable marketing tool, if used wisely Don’t tell Peter Wiley the paper coupon is irrelevant. Wiley, one of the co-founders of Kettering, Ohio-based Rapid Fired Pizza, says the chain sends out coupons in postcards, local discount magazines and newspaper inserts in Cincinnati, Columbus and Dayton, Ohio. These coupons get measurable results…. Read More

beer and detroit style pizza

September 1, 2017 |

On Tap: Come Together

It’s a beautiful thing when beer and pizza come together When it comes to properly marrying pizza with craft beer, Coalhouse Pizza in Stamford, Connecticut, may be one of the best examples we’ve seen. A quick glance at the musically themed dining room and display kitchen immediately tells you two things: this is a pizzeria… Read More

September 1, 2017 |

Respecting the Craft: Tools of the Trade

Which pizza peel is right for your pizzeria? First off, peels are often referred to as paddles. And based on their look, I get that. However, the reason they are called ‘peels’ is because they help you peel the pizzas off of the stones in your ovens or off your workstations and into your ovens…. Read More

September 1, 2017 |

Commentary: Join Us in Atlantic City

If you haven’t already registered to attend Pizza & Pasta Northeast, there’s no time like the present. Join us for two fun-filled and educational days October 17-18 at the Atlantic City Convention Center. At the Northeast’s largest pizza and pasta trade show, attendees will be able to interact with more than 100 exhibiting suppliers of… Read More

calzone

September 1, 2017 |

Wrap It Up

Calzones serve, deliver easily While calzones have been around for decades, they continue to grow in popularity year after year. I want to share the best practices for creating some creative calzones for you to incorporate into your well-balanced menu. One of the best vessels you can use for an endless variety of culinary concoctions… Read More

September 1, 2017 |

Destinations: Red Bank, NJ

A look at pizzerias in Red Bank, New Jersey Lupo Pizzeria Andrew Datre is a second-generation pizzeria operator with local chain Gianni’s. Ready to infuse his artistic expression, he opened Lupo recently. “My vision for Lupo is to take the basic pizzeria menu and perfect it,” Datre says. The pizzeria locally sources ingredients and features… Read More

exposed ceilings, mozza pi, interior

September 1, 2017 |

In the Heights

Exposed ceilings soar in popularity amongst restaurant designers Industrial duct work, wooden beams or a mixture of both reveal a look that is both modern and somehow a nod to the past. Restaurants that sport an exposed ceiling are on trend with design and present their customers with a space that is open, striking and… Read More

September 1, 2017 |

Pizza Today on the Road: Pizza Italia, San Antonio, Texas

Social Evolution Pizza Italia ushers in a new decade in San Antonio When Terrance Basone opened Pizza Italia in San Antonio, Texas in 1987, reaching his customer base looked a lot different than it does now. There was no Facebook or Google, and he will be the first to admit it’s not his forte. It… Read More

Magazine Departments Mirror Working Pizzerias

There’s method to our madness. Pizza Today’s departments are designed to take readers from the Front of the House to the Kitchen and Back Office. The Front of the House section covers restaurant customer service, dining room issues and restaurant design and server staffing and management. In our Back Office section, you’ll find information pertaining to taxes, proper ordering and restaurant marketing and restaurant operations. Our In the Kitchen section is filled with ingredient ideas, tips for creating the perfect pizza size, running a pizza slice business and making perfect pastas, appetizers and desserts. Readers will get an inside look at pizzerias across the country as our editors create in-depth articles featuring some of the most successful restaurants in the pizza industry.

Restaurant Management is Key in Every Aspect of a Pizzeria

Managing a restaurant involves more than hiring and firing. Whether you’re designing pizzeria marketing or refining your restaurant’s customer service, management should be involved in every aspect of a pizzeria’s day to day activities. Restaurant staff hiring and retention is a critical aspect of running a pizzeria, and we offer excellent insight on managing people. Readers will also learn how to create a management team, build schedules, refine restaurant operations and run a better business, regardless of the size of a business, from large chains to small independents.