Departments

September 24, 2013 |

Jeremy White, Commentary — A Customer Service Failure

We sat there… and sat there… and sat there…. My oldest son had just finished up playing a doubleheader in baseball. It was one of the hottest days of the year. In fact, he had to be removed from the game due to heat exhaustion. Needless to say, when we arrived at the pizza restaurant… Read More

September 24, 2013 |

2013 Hot 100: By the Numbers

Pizza Today mails out surveys to independent pizzerias across the country and annually ranks the the pizza industry’s largest independent pizzerias in the U.S. based on gross sales. Using the responses, let’s break down Hot 100 stats: Operational breakdown The average Hot 100 pizzeria operates three units. Average age of a pizzeria in the Hot 100… Read More

September 19, 2013 |

Regulars matter to a restaurant

Seeing the same people frequent your pizzeria means you are doing something right. There are aspects of your business that draw them back over and over again, whether it’s your great pizza, friendly staff or comfortable environment. Building regular clientele is what operators strive for. In a recent article in The New York Times, former… Read More

September 16, 2013 |

The rise of the brand advocate

There are customers and then there are brand advocates. What’s the difference? Brand advocates will go out of their way to actively promote your business. According to Social Media Today, these ambassadors not only boost sales and awareness, but they are 50 percent more influential than the average customer. Make it easy for customers to… Read More

September 13, 2013 |

Great PR is just a slice away

Want to know how to earn yourself an A for effort? Offer students pizza for studying. Such was the ingenious idea of Greenville House of Pizza. According to a Gawker article the restaurant rewards students who use the pizzeria as a study hall, and even offers free slices for As. While some pizzerias opt for… Read More

September 12, 2013 |

Restaurant worker suspended for Facebook photo

A Nashville-suburb server has been suspended from her job for posting a racist tip receipt she received on Facebook. The Red Lobster employee received no tip with a racist slur after attempting to serve a couple. She posted a photo of the receipt on her Facebook page and it went viral. Read the story here:… Read More

September 10, 2013 |

Dough Doctor: Baker’s Percent

Some people have accused me of making my dough formulas too complex and difficult to make because I insist upon giving the ingredient amounts in percentages. Actually, they’re given in what is called “baker’s percent”. I must admit, I’m guilty as charged, but before you condemn me, allow me to plead my case for using… Read More

September 1, 2013 |

Il Pizzaiolo: Tommy’s Coal Fired Pizza, Red Bank, NJ

Brooklyn native Tommy Bonfiglio has been an aficionado of pizza most of his life –– the former tax attorney and his wife, Yvette, actively sought out pizza on their travels around the globe. So when the couple found their nest empty but themselves too young to retire, they decided to try their hands at becoming… 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.