Departments

January 13, 2014 |

10 Panini Filling Ideas

Often, simplicity is the best route to take in the kitchen. This certainly is the case when offering panini. If you’re looking for a way to jumpstart lunch sales, here are 10 easy panini “filling” combinations: • Panini Rosta (grilled zucchini, eggplant, yellow squash, roasted peppers) • Panini Parmigiana (breaded and fried chicken breast, eggplant,… Read More

January 7, 2014 |

Motorino carves place in New York pizza scene

[SlideDeck2 id=28226] There’s no doubt that New York City is one of the pizza capitals of the world, perhaps best known for its large, foldable slices. But there’s a not-so-quiet movement to bring Neapolitan pizza to the forefront of that scene, and leading the pack is five-year-old Motorino. Given its brevity in the industry, what… Read More

January 7, 2014 |

For your review: Insurance policy coverage

Insurance policies should be reviewed annually to assure adequate coverage. Although pizza restaurant operators should notify their insurance agents whenever a change has been made that increases the value of the business or its exposure to liability, an annual insurance review offers the opportunity to really take stock, ensuring there’s sufficient protection that would enable the… Read More

January 7, 2014 |

Dough Doctor: Take-and-bake formula

Q: This might seem like a rather basic question, but how do you make a decent take-and-bake pizza? A: Several years ago take-and-bake pizzas appeared to be something of a novelty item, but today the novelty has worn off, and take-and-bake pizza has gone mainstream with even some of the big-box store chains beginning to… Read More

January 7, 2014 |

Trending Recipe: Polenta Nera Pizza

In this recipe, I’ve taken the traditional “Polenta Nera” recipe of the mountainous Alto Adige region and modified it by using puffed buckwheat, barley or spelt as a wonderful pizza with anchovies. Polenta Nera Pizza 10 ounces of your in-house dough 1¼ cups of whole buckwheat berry or grain (substitute local spelt or barley) 2½… Read More

January 6, 2014 |

Liquid Proceeds: Water usage is one overlooked expense

A pizzeria operator never wants to see money going down the drain. But that’s what happens when an operator is not careful about water usage. The National Restaurant Association reports that quick-service restaurants consume about 500 to 1,500 gallons of water a day and full-service restaurants use up to 5,000. “Restaurants in general are some… Read More

January 6, 2014 |

On the bubble: Marketing beer and wine

Marketing beer and wine will increase sales and keep customers happy. Alcohol sales often boost an operator’s bottom line, but deciding to carry beer, wine and/or spirits should not be about profits only. Operators need to understand who their customers are, what they want and how to keep them returning while still attracting new customers…. Read More

January 6, 2014 |

Fowl Play: 5 great chicken pizzas

Packed with protein, chicken’s acceptance as a commonplace pizza topping has exploded over the past decade. And while the BBQ Chicken Pizza first made popular by California Pizza Kitchen in the 1980s remains a top-shelf crowd pleaser, why limit yourself to just one or two chicken-based pies? Chicken is available to foodservice operators raw or… Read More

January 1, 2014 |

Kesté Pizza & Vino becomes major player in NY pizza scene

[SlideDeck2 id=28269] Every now and then, a concept hits the pizza scene that finds the right combination of concept, star power and craftmanship. Such is the case of Kesté Pizza & Vino in Greenwich Village in New York City. What the restaurant lacks in longevity (it opened in 2009) it more than makes up for… Read More

January 1, 2014 |

Fish Food: Seafood on pizza

In 2007, I entered the World Pizza Championships with my fresh diver scallop and truffle pizza. I was glad to know that the scallops I had meticulously kept iced had survived the two-day wait until being cooked on the pizza. Twenty minutes later, as I stood waiting to enter my Neapolitan pizza, a man I… 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.