August 2018

ALL MAGAZINE ISSUES


Pizza Today, magazine, Cover,

2018 Independent Pizzeria of the Year

Empire Slice House

Go inside this year’s Independent Pizzeria of the Year, Empire Slice House. Learn more about Roman-style pizza. Find advice on makeline efficiencies, ADA rules and onboarding new employees.

Anthony Mangieri, Una Pizza Napoletana, New York City

August 1, 2018 |

Man on the Street: Movers and Shakers

  Change is the only constant Last week I had the opportunity to interview Anthony Mangieri in front of an audience of pizza makers, ingredient producers and other assorted industry folk. To say that Mangieri is a pizzaiolo is insufficient. His restaurant, Una Pizza Napoletana, is more of a workshop than an eatery. Fans follow…Read More

Robert Wagner, Need Pizza, Cedar Rapids, Iowa

August 1, 2018 |

Conversation: Robert Wagner, Need Pizza, IA

  Need Pizza, Cedar Rapids, Iowa Need Pizza is a family friendly, thin-crust pizzeria akin to New Haven Style. We feature large portion sizes, red, white (sauceless), plain (cheeseless) and BBQ sauced pizzas, with a build-your-own format. We are also a craft beer bar with a focus on locally made beers. There is definitely an…Read More

Jeremy index

August 1, 2018 |

Commentary: Building an Empire

Associate Editor Denise Greer takes readers inside Empire Slice House, a bustling and hip Oklahoma City pizzeria that rocks out $3.9 million in gross sales. We’ve named Empire our Independent Pizzeria of the Year, and for good reason. As if the sales — absolutely remarkable for a single unit — aren’t enough, there’s also the…Read More

August 1, 2018 |

At Your Service: The Art of Saying No

Sometimes you have to deny a customer request — but do it tactfully In the classic movie, “Five Easy Pieces,” there is a memorable scene with Jack Nicolson trying to get toast with his breakfast (search it on YouTube — it is a great customer service training tool). While the waitress argues that “it’s not…Read More

roman, al taglio-style pizza, pizza styles, square pizza

August 1, 2018 |

Knead to Know: Next Wave — Roman-style Pizza

Roman-style pizza is taking off — here’s how to nail the dough Are you looking for the next trend in our industry? Searching for something that can be easily executed with standard equipment and stand the test of time? Perhaps your search is over. Of the many excellent pizzas that were on display at 2018…Read More

August 1, 2018 |

Onboarding New Employees: Ready When You Are

Onboarding new employees means paperwork, training and setting expectations for everyone Employee onboarding used to mean handing over an apron and pointing in the general direction of a more experienced employee. Today, operators say it is important to implement a system that includes not just training but also ensuring the person is eligible to work…Read More

August 1, 2018 |

How efficient is your makeline?

Get Moving During my college summers I worked my restaurant job at night and did construction during the day. I considered myself a pretty solid employee and felt completely embarrassed my first week on a construction site when the GC on the project asked me to move a bunch of bricks and I started hauling…Read More

August 1, 2018 |

Act Friendly — American with Disabilities Act Compliance

ADA compliance is necessary, but going beyond creates loyalty Last February, the National Restaurant Association (NRA) set out to amend the federal American with Disabilities Act (ADA) regulations for one major reason: “small businesses across the country, including restaurants, are being unfairly targeted by drive-by lawsuits alleging ADA violations for the sole purpose of extracting…Read More

roman style pizza

August 1, 2018 |

When In Rome — Roman-style Pizza

A Roman invasion is imminent: What you need to know Walking the aisles at International Pizza Expo last year, it became clear that one specific style of pizza was rapidly gaining traction amongst attendees. There was so much buzz about Roman pizza, in fact, that there will be a Roman division at the 2019 International…Read More