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

August 29, 2013 |

Japanese restaurant chain launches pizza/burger hybrid

A Japanese fast food chain has launched a new item that will appeal to folks who love both burgers and pizza. Can’t decide between the two? Pizza Little Party Kyoto’s limited-edition Megaburgerpizza costs ?2,580, or about $26.46 US, and can even be delivered. And you probably shouldn’t even look at the calorie count. Check out… Read More

August 28, 2013 |

Pizza proposal proves successful

A Colchester, England, man proposed to his girlfriend over pizza, literally. According to the East Anglian Daily Times, the two pizzas were topped with goat cheese, tomato, red onion and strategically placed spinach. One pie read, “High tide, low tide, I’ll be by your side” and the other read, “Let’s start our happily ever after.”… Read More

August 27, 2013 |

Hotel phones feature a “Pizza Button”

Guests at County Inn and Suites in Niagara Falls, Ontario, can order pizza with the touch of a single button on its phone system. The “Pizza Button” is connected to a local pizzeria. For the full article, CLICK HERE. Now that’s a partnership. It’s a win-win situation for the hotel to have an instant recommendation,… Read More

August 26, 2013 |

Restaurant owner kicks out war vet, service dog

The owner of restaurant in Oxford, Massachusetts recently yelled profanities at a disabled Iraq war veteran when he entered the establishment with his service dog. James Glaser, who suffers from PTSD, was asked to leave even after providing the owner with his service dog’s certification papers. Glaser contacted the police. After officers explained the law,… Read More

employee schedule

August 23, 2013 |

Preventing presenteeism

Last winter’s flu outbreak highlighted an issue in many businesses: presenteeism, that is, employees showing up even when they’re sick because they need the money and potentially spreading their illness to others. When those employees are handling food and interacting with customers, it’s an even bigger issue. argumentative essay writing Rolf Wilkin, owner of Eureka… 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.