Departments

October 1, 2017 |

Respecting the Craft: Peel Off

Part II of Tony’s discussion on pizza peels Last month, I began a discussion on peels and how I use them in my pizzeria. Let’s continue by taking a look at some different types of peels (I covered out peels and perforated in peels last month). • Epicurean peel or natural pressed composite peel: These… Read More

Dr. (Ghost) Pepper Glaze, bbq, pizza

October 1, 2017 |

BBQ, Baby!

  Explore the various bbq types that work for pizza Everywhere in the world you go, you’ll probably find barbecue staring you in the face. In Tokyo, the smoke of a yakitori-ya, or stand, is unmistakable as the skewered sticks of fatty chicken thighs and scallion caramelize as they are brushed with a hundred year-old… Read More

linguine, tomatoes, goat cheese, basil

October 1, 2017 |

Pasta: The Long Way ’Round

Linguine is a must-have on any pasta menu inguine is a staple not just in Italy, but also in most restaurants around the world. It’s a perfect pasta to use across many cuisines. I want to share with you different ways to purchase it and different ways to cook and serve it. I’ll give you… Read More

service, customer service, hostess

October 1, 2017 |

At Your Service: Deal Breaker

Servers and delivery personnel find their ‘game face’ In a past article I wrote for Pizza Today, I referred to service as the “deal breaker” in today’s restaurant economy. It’s actually an observation I learned from my mentor in this business, Bob Farrell of Farrell’s Ice Cream Parlors. What that means is that if your… Read More

cormeal, pizza dough, dough skins

October 1, 2017 |

Knead to Know: A Little Rusty

Tom Lehmann talks mixing bowls, yeast and organic dough Q: I am just now in the process of buying equipment for my planned store. I’ve come across several mixers that I’m interested in, and I have seen one that has a bowl with a little rust in the bottom of it. should this be of… Read More

pizza, fundraising, community outreach

October 1, 2017 |

Fun Fund-Raising

Pizza restaurants raise money for charities, but receive beneficial kickback marketing, too In December, Papa Murphy’s in Stanwood, Washington, donated an entire day’s sales to a local woman who suffered serious injuries and burns and lost her two children in a car crash. The store gave $40,000 to the cause. “It’s moments like that, that… Read More

national pizza month, october

October 1, 2017 |

National Pizza Month — Let’s Do This!

Ways to celebrate National Pizza Month It’s October and you know what that means — National Pizza Month. Pizzerias across the country celebrate the month-long tribute to America’s favorite food. Fun fact: Did you know National Pizza Month was created by Pizza Today’s founder Gerry Durnell in 1984 to commemorate the first issue of the… Read More

Federal Hill Brick Oven Pizza, Providence, Rhode Island, pizzeria

October 1, 2017 |

The Pies of Providence

Providence, Rhode Island packs a punch when it comes to great pizza   Federal Hill Brick Oven Pizza From publishing a magazine to selling cigars, Billy Manzo has had an interesting and evolving career. He even worked in banking and film production. But when the culinary bug bit him, the ensuing fever flamed into full-blown… Read More

October 1, 2017 |

Commentary: It’s Go Time!

The air inside Atlantic City’s Convention Center this month will be electric when Pizza & Pasta Northeast descends upon the Eastern Seaboard. Slated for October 17-18, Pizza & Pasta Northeast offers attendees face-to-face access with representatives of the industry’s top suppliers, as well a full slate of educational and competitive opportunities. More than 2,000 attendees… 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.