February 2015


Fall in Love with February

Learn how to make a heart-shaped pizza.  Take control of your inventory and your kitchen efficiency. Discover how to find tax abatements, grants and incentives.

DC pizza, grand opening, line, free pizza

February 23, 2015 |

Places that Rock: DC Pizza / Zentropa / Red Tractor

Each month, Pizza Today highlights pizzerias around the country to find out what makes them unique pizza places that rock. DC Pizza [SlideDeck2 id=37727] 1103 19th St. NW Washington, DC 20036 (202) 331-1800 dcpizzaonline.com The new fast-casual pizzeria is independently owned and operated. On opening day in November 2014, DC Pizza gave away 1,183 pies…Read More

February 23, 2015 |

Makeline Marinades

Yes, you can — and should — make your own marinades The art of transforming meats, vegetables and fish is as age-old as food itself. Marinating is the use of acids, salts, enzymatic liquids, spices, oils and herbs to not only tenderize meats and kill any harmful bacteria lingering on the surface of foods but…Read More

February 17, 2015 |

Four steps to better inventory management

When it comes to inventory management, Brian Coli of Georgio’s Chicago Pizzeria & Pub, a 13-year-old, two-store operation in Chicago’s northwest suburbs, knows he can’t afford to slip up. “Cost of goods sold makes up roughly one-third of our total expenses,” Coli says. “If we’re not paying attention to our inventory, it can become a problem. You…Read More

February 17, 2015 |

The Young & the Workplace

Managing teen employees presents unique challenges There’s no argument that teen employees can pose real challenges to pizzeria operators. They’re typically untrained, with little clue about how to behave in the workplace, interact with customers and get along with other employees. True, they may be a blank slate upon which you can write/train how you…Read More

February 17, 2015 |

Get Busy

Don’t overlook restaurant kitchen design for maximum efficiency We all know that location, location, location is oh-so-important to our business success. By now we’ve come to understand the basics to restaurant success and that is, besides location, great food and great customer service at a good value. I want to take this time to break…Read More

Jeremy White

February 17, 2015 |

Commentary: Set Goals, Track Results, Thrive

As we’re about 30 days into 2015 by the time this issue hits your hands, there’s a lot going on in the typical pizzeria. You’ve just gotten through your busy season as increased fall sales were highlighted by particularly huge nights on Halloween, Thanksgiving Eve, New Year’s Eve and New Year’s Day. You’re still icing…Read More

February 9, 2015 |

Evolution of a Brand

[SlideDeck2 id=37796] d’Bronx brings taste of New York to Kansas City, Missouri When you’ve got a NYC borough in your pizzeria’s title, that carries a good amount of expectation from your customers. Such is the case for Kansas City-based d’Bronx Authentic Deli and Pizzeria. Owner Don Foringer understands the legacy his restaurants carry, especially in…Read More

February 9, 2015 |

Trending Recipe: Valentine’s Day Pizza

How To: Heart-shaped Pizza If you’re sitting there wondering how to create a heart-shaped pizza, it’s easier than you think. We used butcher paper folded in half and cut a large heart. We then traced the heart onto a pizza box and cut it out. After rolling out our dough, we simply placed the box…Read More

Tom Lehmann

February 9, 2015 |

Dough Doctor: What about white?

The Dough Doctor talks white pizza, laminated dough   Q: We want to do something a little different and offer a white pizza. Can you give some suggestions to help get us started? A: The two approaches that I’ve used successfully to make white pizzas (pizzas made without the traditional red/tomato-based sauce) work quite well…Read More

February 2, 2015 |

Say Cheese!

Pizzerias move beyond mozzarella serving modern cheese pizza instead The saying may go, “don’t fix what isn’t broke,” but operators would be remiss to ignore the vast variety of non-traditional cheeses that are readily available. From smoky Gouda and creamy goat cheese to salty feta and pungent bleu, there’s no shortage of artisanal cheeses to…Read More

Tony Gemignani headshot

February 2, 2015 |

Respecting the Craft: Grandma Pie Recipe for Success

Last month I talked about my experiences with the “Grandma” pie that originated on Long Island. Over the past few years I’ve seen this simple — yet delicious — pizza turn up in other parts of the country. It’s time you give it a try in your shop. Play around with the recipe a little…Read More

February 1, 2015 |

Rolling Stone

[SlideDeck2 id=37822] The Stone Canyon Pizza Company on a roll with stellar sales, ‘quality-driven concept’ Some pizzeria operators walk a fine line between fitting in while still standing out enough to compete. Such is the case for The Stone Canyon Pizza Company, which will celebrate its 20th anniversary in the Kansas City area this year….Read More

February 1, 2015 |


Is a pizza buffet right for your restaurant? Introducing a buffet to the lunch or dinner hour can be a great way to draw in customers with a minimal equipment investment. But buffets can be wasteful and put food costs and food supply orders out of operators’ control, too. Is this seemingly easy addition more…Read More

February 1, 2015 |

Run Around ’Su — Tiramisu Recipes

These non-traditional tiramisu recipes are anything but typical “Pick me up!” Sure, that’s what your kids said when they were small, but it’s also the literal translation of tiramisu, because it gives you a “pick me up” from the coffee that is sweetened and soaked into the sponge cake or ladyfingers. This smooth and creamy…Read More

February 1, 2015 |

Money Chase — Business Grants and Tax Credits

How pizzerias are finding free money to boost the bottom line   It’s been five years since Dave Brackett has paid state income tax in Colorado. Brackett’s no scofflaw, though, but rather capitalizing on a Colorado state program that provides tax credits for small business owners developing in designated areas throughout the state. In Old…Read More