December 2017


2018 Menu Guide

This issue features the 2018 Menu Guide. Discover pizza, app, entree, sandwich, and dessert recipes to infuse in your menu. Explore fig uses, Get tips on upholstery care and learn what actions you need to have in an employe wage lawsuit.

December 1, 2017 |

Commentary: New Show, New Year, New You — Let’s Rock

Pizza & Pasta Northeast in Atlantic City was a resounding success. The show took place at the city’s Convention Center October 17-18. The exhibit hall was completely sold out and had a waiting list, which is a pretty impressive feat for a first-year show. But what was even more impressive to me was the “floor…Read More

Williamsburg, brooklyn, pizza, slices

December 1, 2017 |

Respecting the Craft: New York Slices

I ask some other pros for their take on the quintessential slice “How many slices should my New York slice pie be cut into, and what size should this pie actually be?” I get questions about this all the time. Can it be an 18-inch cut into six slices? Or should it be a 20-inch…Read More

mobile pizza, food truck, pizza dough

December 1, 2017 |

Knead to Know: Where Do You ‘Dough’?

Tom Lehmann talks mobile dough production and solves a sticky dough problem In addition to our pizzeria we are adding a mobile pizza kitchen (trailer) to sell pizzas at various gatherings. We don’t want to mix dough in the trailer so we are thinking of freezing dough balls at our store for use in the…Read More

business lunch at a pizzeria

December 1, 2017 |

At Your Service: Two Kinds of Customers

Don’t overlook your hired customers There are two kinds of customers in our business. The paying customer and the hired customer. The paying customer is the obvious. They are the consumers who come to our establishments to buy the goods and services that we promote and advertise via the usual commercial media/marketing methods and our…Read More

December 1, 2017 |

Man on the Street: Passion of the Crust

Pizza newcomers strive to make the perfect pie   “They’ve been around over 50 years, so they must be doing something right.” That’s what most people say about the pizzerias they praise for their longevity more so than they do for their food. These restaurants were founded by resilient, adaptive, hard-working people with the sole…Read More

December 1, 2017 |

Mike’s Monthly Tip: Effective Orientation and Training

What is your training program? Is it jumping into the fire and trying to not get burned? Is it “just follow this guy for a few days?” Maybe it’s not as abrupt as that, but is it the best investment it could possibly be? The truth is that training is an investment, and you get…Read More

2018, pizza today, menu guide

December 1, 2017 |

2018 Menu Guide

Discover pizza, app, entree, sandwich, and dessert recipes to infuse in your menu.   Appetizers Brussels Sprout and Sausage “Cassoulet” Fried Mozzarella West Coast Chopped Salad Pizza Stuffed Mushrooms Grilled Flat Bread with Sun-Dried Tomato Vinaigrette and Parmesan Lace Pepperoni Ripieni Artichoke Fritters with Orange Aioli Sauce Prosciutto & Melon Salad   Sandwiches Chicken Pesto Sub…Read More

upholstery, cleaning, care, restaurant

December 1, 2017 |

Judge a Booth by its Cover

Upholstery care takes little time and mild cleaners Duct tape can fix many things, but it should not be used to repair torn upholstery. The low-budget patch is unsightly and it’s only a temporary fix. That’s one reason why operators need to take good care of the materials that cover their seats and booths. By…Read More

employee lawsuits

December 1, 2017 |

When an Employee Sues

How to address wage and hour claims Whether you own one pizzeria or 100, employees notice when you’re violating minimum wage and overtime laws. One manager requiring employees to arrive at work 10 minutes early before clocking in can spark a labor investigation that prompts a wage and hour lawsuit or class action involving hundreds…Read More

Tony Conte, Inferno Pizza Napoletana, Darnestown, Maryland

December 1, 2017 |

Conversation: Tony Conte, Inferno Pizzeria Napoletana, MD

I’d always wanted to open a pizzeria, so Inferno is my passion project. We serve six different Naples-style pizzas that change seasonally and a variety of small veg-forward plates. Right now we’re doing a Burrata with Maple Vinegar, our classic Roasted Brussel Sprouts in bacon oil, and an Autumn Salad with Ginger Gold apples and…Read More

figs in half

December 1, 2017 |

Gettin’ Figgy With It

Tiny figs pack a mighty punch on pizza When you’re standing in your pizzeria or restaurant kitchen holding a small, plump fresh fig in your hand, three words come to mind: “What wimpy fruit.” But after you start cooking with these fleshy wonders, you’ll realize that nothing could be further from the truth. After all,…Read More