Departments

diFara, pizza, brooklyn, new york

July 1, 2017 |

Man on the Street: Culture Vultures

I know I’m supposed to write about pizza, but I can’t stop thinking about burritos. As I write this, the food world is in an uproar over a controversial pop-up eatery in Portland, Oregon. A pair of friends discovered incredible handmade tortillas while on vacation in Mexico and decided to launch a business back home using… Read More

July 1, 2017 |

Dining-area Dangers

Take charge of guest safety Ask any pizzeria owner and he or she will insist that keeping diners safe in the front of the house is a top priority. But sadly, taking serious, preemptive steps to prevent dining-area guest injuries sometimes doesn’t happen until after an injury occurs. One pizzeria expert paid close scrutiny to… Read More

from scratch, homemade, salad, dressings

June 14, 2017 |

Dressings: From scratch

It’s summer — peak time for salad sales. Here are some simple dressing ideas to inspire you to make them from scratch: Ranch dressing is easy enough. Odds are that you have everything you need to make a ranch dressing in your shop. Check out this large-quantity ranch dressing recipe. How about a simple Italian… Read More

pizza, tomato, ricotta, spinach, garlic, recipe

June 13, 2017 |

Simply Summer: 5 seasonal pizzas at peak of freshness

The next three months provide a bounty of summer-season produce. According to the U.S. Department of Agriculture — What’s in season?, look to the following beauties for your summer vegetable pizza: beets; bell peppers; corn; cucumber; eggplant; garlic; green beans; herbs; lima beans; mushrooms; peas; radishes; summer squash; tomatoes and zucchini. Some crops are slower… Read More

June 1, 2017 |

Destinations: Charlotte, North Carolina

A Look at Pizzerias in Charlotte, North Carolina Inizio Pizza Napoletana Owner Grant Arons says Inizio is “the culmination of all my experiences; as a business owner, pizza fanatic and self-proclaimed dough nerd. If there’s one thing besides the premium ingredients that makes us unique, it’s our dough. The attention to detail that we put… Read More

dining room, acoustics, sound controls

June 1, 2017 |

Sound It Out

Take charge of noise control All noise generating from within a pizzeria isn’t necessarily a bad thing –– until it becomes too loud and happens too often. Controlling unwanted noise can be achieved through smart restaurant design, installing noise buffers and ensuring the restaurant staff is aware of, and adheres to, noise control standard operating… Read More

pineapple on pizza, pizza toppings

June 1, 2017 |

Man on the Street: In Defense of Pineapple

Do your customers love or hate this tropical treat? I considered writing this month’s column under a pseudonym because my views on pizza toppings could get me kicked out of New York City forever. Staunch traditionalists cringe at the mere thought of “unconventional” ingredients infiltrating their idyllic image of a perfect pie, but that attitude… Read More

Alastair Hannmann, owner, Pacifico Pizza Napoletana in Kaneohe, Hawaii

June 1, 2017 |

Conversation with Alastair Hannmann, Pacifico Pizza Napoletana, HI

Pacifico Pizza Napoletana Kaneohe, Hawaii Last year, Alastair and Brittany Hannmann rebranded their 10-year old concept, Kaneohe’s Boston Pizza, into Pacifico Pizza Napoletana, Hawaii’s only pizzeria serving four authentic pizza styles: Pizza Napoletana, Traditional New York Style, Chicago Deep Dish and Sicilian Pan. The Hannmans operate two locations — Kaneohe and Kapolei on Oahu.  … Read More

vazzy's, pizzeria, owners, connecticut

June 1, 2017 |

Pizza Today on the Road: The Original Vazzy’s, Bridgeport, CT

Better With Age Vazzy’s celebrates quarter of a century in Connecticut Bridgeport, Connecticut, may be a small town, but its region has enough room to hold Johnny Vazzano’s four The Original Vazzy’s pizza locations and several other Italian and pizza eateries under different names. (Total sales? A cool $12 million.) Opened in 1993, Vazzano, who hails… Read More

June 1, 2017 |

Knead to Know: Auto Pilot

How the autolyse method can improve your dough In today’s hyper competitive market consumers are much more knowledgeable and demanding. This has been great for our industry because it has caused us to look outside of our own insular world for methods and formulas that have the potential to improve our products. In the old… 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.