Pizza Today, magazine Cover, sammy mandell, young entrepreneur of the year, july 2018

Sammy Mandell

Young Entrepreneur of the Year

Go inside Dallas-based GAPCo and discover why pizzeria operators at Pizza Expo in March voted Sammy Mandell the winner of Pizza Today’s first Young Entrepreneur Award. Get summer salad recipes. Find tips on hiring a bartender, designing your kitchen and how to tackle the new menu labeling law.

Jim Zimmerline, Zipp's Pizzaria, Adair, Iowa, Q&A

July 1, 2018 |

Conversation: Jim Zimmerline, Zipps, Adair IA

  Zipp’s Pizzaria Adair, Iowa We make everything ourselves (crust, three kinds of raw sausage, sliced provolone cheese, homemade sauce and more). Homemade pizza with fresh ingredients cooked in a stone deck oven; it is thin crust to a point, not cracker style though. Zipp’s reputation as a hidden gem –– We do offer something…Read More

$2,000 pizza, truffle, foie gras, edible gold, squid-ink dyed crust

July 1, 2018 |

Man on the Street: Shock Value

Over-the-top pizzas are good marketing tools if done correctly My life flashed before my eyes as I lifted the slice to my lips. How did I get here, to this moment in which I’m about to eat a pizza that costs way more than my monthly rent? I had heard about this pizza and secretly…Read More

Goat Cheese, Prosciutto and Strawberry Salad

July 1, 2018 |

Simple Summer Salads

  If you’re not menuing greens, you’re missing out on green Living in the South, there are days in the summer where the thermometer swells above 100 F. A thick sheen of heat seems to perpetrate every surface, much like a layer of grease on a cheap pizza (that is a whole other subject). Dinner…Read More

spacca noli, chicago, margherita, pizza

July 1, 2018 |

Knead to Know: Neapolitan Pizza Dough

A modern master shares tips The simplest things can also be the most difficult to master. So it is with Neapolitan pizza dough. Consisting of only flour, water, salt and yeast, this dough is the most basic of all formulas, and the most challenging to get right. To get to the heart of Neapolitan dough,…Read More

high view of bar, sizzle pie

July 1, 2018 |

Who’s Behind the Bar?

Hiring the right bartender can make or break your beverage program Sure, celebrity bartenders are all over your television and social feeds these days, dazzling restaurant goers with their stunning craft cocktails, encyclopedia of spirits, wit and a bit of showmanship. The realities in a pizzeria can be altogether different. How does a bartender fit…Read More

Jeremy index

July 1, 2018 |

Commentary: Upping Our Own Game

Recently, we started making our own dough from scratch in the Pizza Today test kitchen. After years of purchasing fresh dough balls from a bakery or an Italian specialty shop, I decided I wanted to switch up the look and feel of the dough we work with during our food shoots. The industry has moved…Read More

July 1, 2018 |

At Your Service: Helping the Difficult Customer

When things get tense, just relax and control your emotions Ever have a customer that just gets on your nerves? They’re good people, but in an unexplainable moment they become the customer you want to fire. Engaging the public is challenging when it comes to managing all the emotions of dining in a restaurant, picking…Read More

the local, forcella, new york, williamsburg, neapolitan style pizza, pizzeria

July 1, 2018 |

Destinations: Forcella, NY; Cafe Bottega, Linda’s Pizza

Forcella | Brooklyn, NY The Williamsburg pizzeria serves up Neapolitan pizzas and fried pies along with a full menu of Italian classics. The restaurant went under new ownership in 2015. “We just updated our menu (in April) and added the Local Pizzaiolo. The pizza is made with brisket from local barbecue purveyor Fette Sau, Cipollini…Read More

Sammy Mandell, Greenville Avenue Pizza Company (GAPCo), Dallas, TX

July 1, 2018 |

Sammy Mandell named Pizza Today’s First Young Entrepreneur of the Year

  The Original Pizza Slayer A Look Inside Dallas-based Greenville Avenue Pizza Company (GAPCo) Sammy Mandell sat arms folded over his forehead as the anticipation built seconds before the name of Pizza Today’s first-ever Young Entrepreneur of the Year winner was announced at International Pizza Expo in March. He stood, eyes wide, as his name…Read More

July 1, 2018 |

Labeling Requirements: Menus Made Easy?

How the menu labeling law affects business and ordering at pizzerias Bye-bye delays. The menu labeling law officially went into effect on May 7, 2018, and although more changes are on the horizon with the Common Sense Nutrition Disclosure Act trudging through Congress, pizza restaurants that fall within the law’s criteria will have to abide…Read More

July 1, 2018 |

Kitchen Confidential — Design Trends

Kitchen design trends include smaller spaces and cooking as entertainment Operators are designing their kitchens to do more than handle the lunch and dinner rushes. Today’s kitchens must also look awesome, because open kitchens are still gaining popularity. While pizza enthusiasts have long enjoyed watching the experts toss the dough high over their heads, it…Read More