January 2018


Pizza Today, magazine cover, january 2018

In the Thick of It

It’s the financial issue. Now’s the time to get your house in order. The January issue features tips on payroll, credit cards and the biggest tax mistakes. Explore thick-crust pizza styles. Pizza Today also visits Red Wagon Pizza Company in Minneapolis.

Red Wagon Pizza Company, Minneapolis, Minnesota, pizzeria

January 1, 2018 |

Pizza Today on the Road: Red Wagon Pizza Co., Minneapolis

Pizza Without Limits Peter Campbell introduces his vision of pizza to the Twin Cities   Peter Campbell grew up making pizza with his mom and his “Pop-Pop” (grandfather). Pizza meant family. While he went on to pursue other career interests, he had already developed his vision of pizza. After years behind a desk, he says,…Read More

chicago style pizza, deep dish, giordano's

January 1, 2018 |

Pizza Styles: Think Thick

What’s the skinny on thick-crust pizza? izza classification used to be so simple; a pie was either thin or thick. A pizzeria was emulating either New York or Chicago, with all other regional varieties attributed to one of the two. Now styles that were once trapped in their respective regions have gone public. But judging…Read More

#pepcups, instagram, social media

January 1, 2018 |

Man on the Street: Keeping the Social in Social Media

Operators are starting to realize the benefits of using their platforms to communicate Do you remember when social media first landed? Lots of us thought it a fad at worst and a chore at best. Pizzerias labored over drab posts advertising daily specials or photos of featured pies. Communications were aimed at current customers with hopes…Read More

January 1, 2018 |

Knead to Know: Championship Pizza Dough

A new way of doing things is emerging Last October in Atlantic City, Derek Sanchez hit the jackpot. No, Derek is not a gambler. He’s a world class pizza maker. On October 18 Derek captured the Traditional (New York-style) Division of the hotly contested Caputo Cup Championship at the Northeast Pizza and Pasta Show. The…Read More

January 1, 2018 |

Renovation: On the Move

How ready is your restaurant for a renovation? Rebuilding a restaurant from the ground up is an unusual situation. Just ask Joey Bramwell, COO of DoubleDave’s Pizzaworks Systems, Inc., who says his company had to do just that when one of their north Houston locations was destroyed by Hurricane Harvey. Fortunately, controlled renovations are more…Read More

January 1, 2018 |

At Your Service: Tell Me a Story

Enhance the customer experience Does your staff know how to describe your brand’s pizza story in such a way that it separates you from your competition and creates a memorable experience? Having great tasting pizza is a given in today’s market …. you serve food and it has to be good at a minimum. But…Read More

January 1, 2018 |

Pizzeria Payroll

Is it time to outsource? As a pizzeria owner, do you dread spending several hours every pay period poring over timecards, tip reports and tax withholding calculators? If so, you’re not alone. Around 40 percent of small business owners say bookkeeping and taxes are the worst part of owning a business, according to a 2015…Read More

January 1, 2018 |

Taxes: Playing Nice with Uncle Sam

Six common tax mistakes that can threaten a pizzeria’s bottom line, if not its livelihood For pizzeria owners, the mere sight of an envelope labeled “Internal Revenue Service” often compels a spine-shivering rush of anxiety. The IRS, after all, is an entity business owners generally wish to avoid. But taxes can be a tricky beast….Read More

Jeremy index

January 1, 2018 |

Commentary: Making it Right

Recently, I was struck by the difference of opinion of two pizzeria operators with whom I spoke just days apart from one another. During the course of conversation, each individual touched upon the same topic and how they handled it in their shops. Their methods were nothing alike. Operator 1: “When there’s an issue with…Read More

January 1, 2018 |

Payments: Scan It

How well do you know the ins and outs of credit card processing? A pizzeria owner for more than two decades, Rod Seale of the multi-unit, Illinois-based Jimano’s Pizzeria chain knows just how troublesome credit card processing can be. Monthly credit card reports can be complicated tomes littered with fine print. Fees off a mere…Read More

Pizza 'Nduja, trending, pizza topping, spreadable salami

January 1, 2018 |

Tony’s Trending Recipe

Pizza ‘Nduja For the last five years, ‘nduja has been becoming more and more popular in the pizza industry. There is almost a cult following. You may have not have even heard of it, but it’s become a trendy ingredient. If you don’t know what it is, ‘nduja is a spreadable salami. While that may…Read More

Peyton Smith, owner, Mission Pizza Napoletana, Winston-Salem, North Carolina

January 1, 2018 |

Conversation: Peyton Smith, Mission Pizza Napoletana, NC

  Mission Pizza Napoletana is a bustling, modern pizzeria focused on: proper Neapolitan pizza; Italian-inspired small plates, veg and pastas; North Carolina craft beer and undiscovered Italian wines. (We’re) more like an osteria masquerading as a pizzeria. Our mission is to produce pizza just like you would find on the streets of Naples, and to…Read More