December 2013


2014 Menu Guide

Let some of the world’s top pizza chefs help you give your menu a much-needed makeover for 2014 and beyond. Explore 80+ recipes. Also inside this special menu issue uncover the strategies behind menu engineering and marketing, as well as menu research and development.

July 21, 2014 |

How well do you maintain your food costs?

The money captured from the sale of food is the epicenter of every restaurant’s monetary flow. From here, the flow starts as you pay off all expenses and are left with the reward of all your hard work. In 38 years in all sorts of restaurants, I’ve never had anyone tell me of a flawless…Read More

2014 Pizza Today Menu Guide

December 9, 2013 |

2014 Pizza Today Menu Guide

Pizza Today columnist Tony Gemignani argues in a recent column that trend and tradition can co-exist on a pizzeria menu. We believe that wholeheartedly, because that’s exactly what our readers show us every time we step into their kitchens. This year, we’ve replaced our December Buyer’s Guide with something much more useful: the 2014 Menu…Read More

performance kitchen prep line

December 9, 2013 |

Man on the Street: Customers Want Show and Tell

“I could tell you, but then I’d have to kill you.” It’s the most boring answer to a simple question. I get it, there are a lot of pizzerias out there and you need to maintain a competitive edge to avoid getting swallowed up by the bigger fish. But have you seen what those sharks…Read More

cutting brussel sprouts, kitchen prep

December 9, 2013 |

Research & Development: An In-house Approach

When I decided to open my first pizzeria, I knew exactly what style of pizza I wanted to make: Roman style — the thin, crispy crust with a small gum line and just enough sponge for the guest to taste the flavor of the crust but not have it overwhelm the sauce or toppings. Sounds…Read More

December 3, 2013 |

The Art & Science of Menu Design

When the commodities markets spiked in 2010, squeezing the margins of pizzeria outlets across the country, Joey Buona’s crafted a proactive response: the Milwaukee-based eatery redesigned its menu with an eye on profitability, as well as style. “We certainly wanted a menu that looked nice and was well organized, but we were most concerned about…Read More

wheat crust margherita pizza

December 3, 2013 |

Whole Grain Dough Done Right

There has been a continued interest in developing more foods containing whole grains over the past several years. Part of that interest stems from the fact that whole grains are now a part of every school-age child’s life, so children are becoming more accepting of products made from whole grains. Another significant factor in the…Read More

roasted garlic potato soup

December 1, 2013 |

2014 Pizza Today Menu Guide — Winter

[SlideDeck2 id=26487] «Menu Guide Home  «Winter  «Spring  «Summer  «Fall More great winter recipes: Beast Mode Calzone Jacque Farrell Farrelli’s Wood Fire Pizza, Tacoma 10 ounces pizza dough 1 ounce sliced pepperoni 1 ounce sliced Canadian bacon 1 ounce sliced salami 2 ounces Italian sausage For the rest of the recipe, click here. James’ Favorite Pizza…Read More

Jeremy White

December 1, 2013 |

Commentary: Master Your Menu

Why do people come to your pizzeria, first and foremost? To eat, right? Once upon a time, you could get by with a streamlined menu that consisted of nothing more than pizza, breadsticks and soda. But today, that’s far from the case. In fact, it hasn’t been like that for a decade now, if not…Read More

Caprese Sliders

December 1, 2013 |

2014 Pizza Today Menu Guide — Summer

[SlideDeck2 id=26531] «Menu Guide Home  «Winter  «Spring  «Summer  «Fall More great summer recipes: Blueberry and Apple Bread Pudding 2 cups whole milk 4 large eggs, lightly beaten ¾ cup sugar 3 tablespoons unsalted butter, melted ¼ teaspoon ground cinnamon For more of this recipe, click here. Caprese Di Parma Aldo Musico Aldo’s Pizza, Naples, FL…Read More

facebook social media logo

December 1, 2013 |

December 2013: Social Media

Pizza Tweets Pizza Shuttle @pizzashuttle Grab this YUMMY DEAL! Lg 3-topp pizza & 2 chocolatechip cookies $12 Mon 10/14-Thur 10/17 Dine-in, Pick-up, Delivery Why it works: This Tweet got in a lot of info in a short amount of characters. Pizza Shuttle put together an attractive package and the link led to a giant…Read More

December 2013 Cover menu guide

December 1, 2013 |

December 2013: Places that Rock

Co. 230 Ninth Avenue New York, New York 10001 (212) 243-1105 Co. has a modern contemporary look with large wooden communal tables. The menu focuses on artisan pizzas, like the Ham & Cheese with pecorino, gruyere, mozzarella, prosciutto and caraway ($17); Boscaiola with tomato, mozzarella, pork sausage, mushroom, onion and chili ($17) and the…Read More

Stuffed Mushrooms

December 1, 2013 |

2014 Pizza Today Menu Guide — Fall

[SlideDeck2 id=26546] «Menu Guide Home  «Winter  «Spring  «Summer  «Fall More great fall recipes: Devil Fingers Jay Jerrier Cane Rosso, Dallas, TX 1 10 ounces pizza dough ball 3 ounces Nutella 2 ounces caramel 1 ounces powdered sugar For more of this recipe, click here. Elliot’s Pizza Jacque Farrell Farrelli’s Wood Fire Pizza, Tacoma, WA 10…Read More

Kung Pao 
Chicken Pizza

December 1, 2013 |

2014 Pizza Today Menu Guide — Spring

[SlideDeck2 id=26511] «Menu Guide Home  «Winter  «Spring  «Summer  «Fall More great spring recipes: Jack and John Pizza Jacque Farrell Farrelli’s Wood Fire Pizza, Tacoma, WA 10 ounces hand tossed dough 2 ounces olive oil 4 ounces mozzarella/ provolone blend 4 ounces Italian sausage For more of this recipe, click here. Otto’s Mashed Potato Bacon Scallion…Read More

soup macaroni and cheese and pizza

December 1, 2013 |

Market Your Dishes In-house

When John Farrell went to visit his daughter, Jacque, at college, they were treated to dinner cooked by the father of Jacque’s friend. He made pizza for the group, and the pizzas that they enjoyed that night changed their perception of what pizza could be forever. John recalls that “not one of them had a…Read More