Departments

February 1, 2018 |

The Sunny Side

  Sun-dried tomatoes lend flavor year ‘round When pizzerias first began branching out into non-traditional toppings, among the safest were prosciutto, pesto and sun-dried tomatoes. While slightly more upscale than their traditional counterparts, these ingredients lent somewhat familiar flavors to unfamiliar diners. Fast forward a couple of decades, and there isn’t much pizzaiolos won’t toss… Read More

Jeremy index

February 1, 2018 |

Commentary: Gearing Up

Because I’m a lifelong learner at heart, I’m always jazzed to drop into the educational seminars and pick up new knowledge from those who are in the trenches every day. And because I’m a fierce competitor, watching pizza makers go head-to-head in cooking or dough tossing never fails. But there’s something new this year that… Read More

Nonavo pizza, vancouver, washington, pizzeria

February 1, 2018 |

Destinations: Nonavo, Vancouver; The Pizza Barn, Yonkers

Nonavo Pizza | Vancouver, Washington Opened in the summer of 2016, Nonavo’s philosophy is to buy the best ingredients and let them shine. The dough is mixed and rolled out by hand. “The tomato pie is an homage to the pizza I grew up eating in Trenton, New Jersey,” says chef Joey Chmiko. “The main difference… Read More

king dough, pizzeria, bloomington, indiana

February 1, 2018 |

Pizza Today on the Road: King Dough, Bloomington, IN

Mobile to Mortar Pizza proprietor makes a big move Adam Sweet was kicking it for a well-established and successful pizza company in Arkansas, but something was missing. Though he played a prominent role in the business’s operations, he felt like the low man on the Totem Pole to a degree. Point blank: he wanted to… Read More

February 1, 2018 |

At Your Service: Eye of the Tiger

Get yourself ready for your pre-shift meetings One of the things that our industry demands is passion. The effect is it drives people to doing things well –– not just ok –– and really beyond “just enough.” One of the symptoms of passion is attention to detail. When I dine out, one of those details… Read More

February 1, 2018 |

Knead to Know: Be a Sponge

The Dough Doctor answers your questions on the sponge process and mixing times Q: What is the sponge process and how does it fit into making pizza? A: In my last article I mentioned using the sponge and dough process in making frozen pizza dough for use in a pizza trailer, truck or any other… Read More

February 1, 2018 |

Do Us a Flavor

Chefs are using fantastic ingredients to turn their customers on to flavored pasta Flavored pastas are getting attention from chefs and restaurateurs who want to offer their customers something new and boost sales. Traditionally, in Italy, flavored pastas are generally not accepted with the exception of spinach-green, squid ink-black and beet-red. The current think tank… Read More

dried herbs, fresh herbs

February 1, 2018 |

Herbs: We’re Kind of a Big Dill

Should you use fresh over dried herbs? Although fresh herbs can still be purchased in the winter months, they are not as plentiful and inexpensive as they are in the summer. There is a time and place to use dried herbs, and this is a good time of year to use them. I want us… Read More

February 1, 2018 |

Marketing: In the Inbox

Six strategies to create an effective e-mail marketing campaign ith a list of customers’ e-mail addresses, you can improve both their overall experience and your pizzeria’s bottom line. In the U.S., 91 percent of adults like to receive promotional e-mails from companies they do business with, according to MarketingSherpa. “We use e-mail marketing to notify… Read More

February 1, 2018 |

Family Friendly

Ways to keep kids engaged, happy and entertained while they wait Patience is not a strong virtue in children. Eventually, they will acquire it, but until then, if you want your youngest customers to hold it together while they wait for their pizzas to arrive and ensure that their parents will patronize your establishment again… 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.