February 2016 Pizza Today

Heat Wave

This is Pizza Today’s biggest magazine of the year: the Pizza Expo issue. March is the month the pizzeria industry has been waiting for. Read on about the show and tips to help your pizzeria business thrive.


March 14, 2016 |

Pizza Today on the Road: Post Office Pies, Birmingham, Alabama

Signed, Sealed, Delivered Post Office Pies puts its stamp on the Birmingham, Alabama, food scene Birmingham, Alabama native John Hall was drawn to the culinary culture of New York City. Years later, a changing food scene and opportunities to transition to ownership brought the young chef back to his hometown. Collaborating with Brandon Cain and…Read More

pizza slices with different sauces

March 14, 2016 |

A Little Saucy

Non-traditional sauces offer some flavor surprises Perhaps the greatest benefit to owning a pizzeria is the ability to create specialty pizzas that offer your diners something beyond red sauce and pepperoni or sausage. There are a certain number of folks who won’t stray beyond the tried and true, but offering daily or weekly specials with…Read More

pizzeria customer complaints

March 14, 2016 |

Top Five Customer Complaints

Pizzeria operators talk about how to fix common grumbles Customer complaints tend to fall along some general categories. Here are five common complaints, and how operators handle them: • Why don’t you take reservations? Pizza is a casual meal, and people should be able to pop into their neighborhood restaurant without much planning. That is…Read More

March 14, 2016 |

Online Ordering: Web Sales

How do you add online ordering? In today’s world, Mo Jallad knows he cannot ignore online ordering. The owner of Mogio’s Gourmet Pizza, a nine-year-old concept that will grow to six Dallas area locations this year, Jallad says offering customers online ordering –– something boldly highlighted on Mogio’s home page –– positions his eateries to…Read More

dough mixing

March 1, 2016 |

Dough Doctor: Dough mixing made easier

The Dough Doctor breaks down dough mixing procedures I’ve noticed that the dough-making procedures used by many operators seem to be getting more and more detailed, long and drawn out. I like to think that we are just making pizza dough, not rocket fuel, so the procedure should be a bit less complex than what…Read More

March 1, 2016 |

Building a Beer Club: Cheers!

Five rules for building and maintaining a viable beer club Admittedly, Josh Fernands had selfish aims. The executive beverage director at Washington, D.C.-based Pizzeria Paradiso and self-described beer geek longed to connect with other craft beer aficionados in the nation’s capital, excited to share and discuss the rising number of novel brews available in bottles…Read More

burrata appetizer

March 1, 2016 |

Burrata: Smooth as Silk

Burrata’s soft exterior and creamy interior gives an upscale authority to modern menus Produced in the United States and Italy, Burrata is a cow’s milk cheese with a unique and unrivaled texture. It is made by dipping fresh curd into hot whey, then stretching and kneading to reach a soft, pliable state. It is then…Read More

March 1, 2016 |

Branching Out

Pointers and pitfalls when opening a second location Few restaurants last more than a few years, but for those that turn a healthy profit, expansion is a sensible next step. Opening a second location is easier said than done, though. Between hidden costs, new crews and slow openings, unforeseen problems can quickly put a damper…Read More

March 1, 2016 |

Post-Hire Drug Testing

What’s your employee sobriety responsibility? Employee drug testing is a hot button for many pizza restaurant operators. Most of the concern revolves around post-hire drug testing; pre-hire screening is typically more straightforward. Although laws vary by state — even by municipality — usually all operators must do to avoid discrimination charges is to make pre-hire…Read More

March 1, 2016 |

Man on the Street: Judge Dread

Here’s how to score an award-winning pie Pizza Expo season is upon us once again, and that means my inbox will soon be filled with confused e-mails from pizza makers wondering why they didn’t take home the big prize at the International Pizza Challenge. I’ve been judging culinary pizza competitions since 2006 and completely understand…Read More

Knuck's Wheelhouse, pizzeria in Oklahoma City, Oklahoma

March 1, 2016 |

Destinations: Oklahoma City, Oklahoma

A look at pizzerias in Oklahoma City, Oklahoma   Revolve Pizza Kitchen The fast-casual pizzeria gets its name from its dual custom-built revolving brick ovens. Everything is customizable — from pizzas and salads to pastas. Revolve offers signature suggestions. The popular True Italian pizza features red sauce, mozzarella, pepperoni, house-made Italian sausage and prosciutto, pepperoncini,…Read More

mushroom varieties

March 1, 2016 |

Mush Boom

Operators embrace mushrooms’ availability year ’round In 1975, I was a young dishwasher at a Swenson’s ice cream restaurant in Chicago. One day, Kevin, our abusive 20 year-old “head cook,” called me to the grill to see something cool. I complied, hoping he would hook me up with free food. “Check this out, dish dork,”…Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

March 1, 2016 |

Respecting the Craft: Brewed to Perfection

Beer Dough — Hopping up your dough adds color and flavor For years I have experimented with beer in my dough. A pioneer in this style is a long-time friend from Canada, and amazing pizzaiolo, Diana Cline. Sometime around 2006 I met her at a show in Italy, and she was carrying a six-pack of…Read More

March 1, 2016 |

Pies on the Road

Charting a new course with a mobile pizza kitchen For restaurateurs, tough economic times are often the birthplace of creativity. Instead of giving up on their pizzeria dreams during the recession, operators took to the streets. Between 2009 and 2014, the food truck industry grew by an annual rate of 12.5 percent, according to IbisWorld….Read More

March 1, 2016 |

Pizza Today on the Road: Slice Pizza & Brewhouse, Birmingham, Alabama

Brotherhood The Bajalieh brothers cultivate community spirit at Birmingham’s Slice Pizza & Brewhouse The Bajalieh brothers grew up in their parents’ sandwich shop in Birmingham, Alabama, so going into the restaurant business together came naturally to Chris, Jason and Jeff. They continued their late father’s legacy by reopening Sol’s Sandwich Shop and Deli in 2008….Read More

Nashville Hot Chicken Pizza with creamy coleslaw

March 1, 2016 |

Trending Recipe: Nashville Hot Chicken Pizza

Hot chicken — that spicy, breaded goodness now found in just about every city — has become increasingly popular. We took some from Royals Hot Chicken right here in Louisville, Kentucky, and crafted a pizza that will be a showstopper on any menu. Nashville Hot Chicken Pizza Trending Recipe: Nashville Hot Chicken Pizza   Print…Read More

Jonathan Goldsmith, owner Spacca Napoli Pizzeria

March 1, 2016 |

Pizza Today on the Road: Spacca Napoli Pizzeria, Chicago, Illinois

Master Pupil Jonathan Goldsmith opened Spacca Napoli Pizzeria in Chicago’s Ravenswood neighborhood 10 years ago. A familiar face to International Pizza Expo attendees ever since, Goldsmith now reflects on his decade in business in this special Q&A with Pizza Today. A portion of our conversation can be read here. For the rest, visit PizzaToday.com/more/masterpupil PT:…Read More

boomboz exterior signage

March 1, 2016 |

Exterior Signage: What’s your Sign?

Standing out in a strip mall takes consideration If you think the sign outside your pizzeria won’t make much of a difference in attracting customers, consider the success story of Greenville Avenue Pizza Company in Dallas, Texas. The pizzeria decided to invest in neon signage –– not just at their store front entrance, but also…Read More

March 1, 2016 |

Team Meetings: Coming Together

Conduct effective team meetings for maximum employee efficiency From pre-shift pow-wows to drawn-out management conferences, team meetings are a ubiquitous part of the hospitality and retail industries. While some operators appreciate them more than others –– and even though many employees dread them –– productive meetings are an essential management tool for almost every shop….Read More

March 1, 2016 |

Oven Lovin’

Baked pastas perfect in-house and for catering We are in a segment of the foodservice industry that is specialized. Each operator truly refines their craft and what they offer to attract the best client base hoping for a rapid rate of return. It’s interesting to think back to my very first business I opened in…Read More

March 1, 2016 |

Commentary: Your Aha Moment Awaits

Our lives are comprised of a series of aha moments with periods of uncertainty in between that make the sporadic revelatory blasts all the more powerful when they occur. When it comes to pizza, can you remember your more influential aha moments? Spacca Napoli founder Jonathan Goldsmith vividly recalls his in a Q&A. His bustling…Read More