Pizza Today, cover, May 2014

Get Sauced

Go beyond red sauce on your pizza menu with creative base ideas. Get a full wrap up of Pizza Expo 2014. Pizza Today stays in its home base of Louisville, Kentucky, to visit Coals Artisan Pizza and Boombozz Pizza & Tap House.

Scott Wiener

May 19, 2014 |

Man on the Street: Good vibrations

Even the biggest dive spots have a vibe to cash in on Marketing folks call it “branding” but I’ll just call it “vibe.” It’s a huge part of what attracts me to (or keeps me away from) your business. I don’t believe there are any best pizzerias, only pizzerias that fit better for different situations….Read More

Aldos Pizza, Memphis, TN, pizza, Places that Rock, May 2014

May 12, 2014 |

Places that Rock: Klavon’s / Vinnie’s / The Masonry / Aldo’s

Klavon’s Pizzeria & Pub 6010 Clinton Rd. Jackson, Michigan (517) 784-7000 Klavon’s is known for its Chicago-style stuffed pizza with a Michigan twist. Five toppings and a pound mozzarella are stuffed between two layers of house-made dough and covered with a tomato sauce. Its specialty pizza menu features 14 hand-tossed pizzas, including the Ragin…Read More

pizzas, white truffle mushroom crema, aurora sauce, pizza toppings, recipe, pizza trends

May 12, 2014 |

Sauce Trek II: The wrath of khream

Make an out-of-this-world sauce experience for your menu ‘The cook of any house of note always seats himself in a high arm chair to give his orders; he holds a long wooden spoon in his hand, with which he tastes the various sauces that are cooking on the stoves and which serves him also as…Read More

Pan pizza, International Pizza Challenge

May 12, 2014 |

Dough Doctor: Thick crust is par-fect

Dough Doctor breaks down how to achieve an ideal par-baked crust Q: We are thinking of adding thick-crust pizza to our menu. What is your take on using a par-baked crust? A: If a par-baked crust ever had a place where it excelled, this would be it. I can’t think of a better application for…Read More

May 1, 2014 |

Boombozz Pizza & Taphouse, Louisville, KY — Tapped in

[SlideDeck2 id=31928] Boombozz Pizza & Taphouse hits sweet spot with ’za, craft beer In this industry, we’ve seen plenty of great concepts come and go. The ones with staying power seem to fill several niches –– pizza, sure, but also family dining and the bottom line-boosting bar business. That’s what Tony Palombino has found with Louisville,…Read More

Mangia, waiter, table, customers, diners, server, service

May 1, 2014 |

Feet to the fire

Holding employees accountable is never easy, but it sure is necessary Paul Reader compares his pizzeria to a football team running an offensive play. Each employee has certain tasks to complete at certain times and when any team member fails to fulfill his or her responsibilities, performance suffers. “And it’s not long before you’re fighting…Read More

Tony Gemignani headshot

May 1, 2014 |

Respecting the Craft: Opening Day

Three restaurants opening within 10 days — How am I going to do it? I am literally 10 days away from opening two new restaurants in Northern California at a casino called Graton. This is one of the biggest tribal casinos in the U.S. and we were selected to be there. There we will be…Read More

pepperoni gravy, pizza, pepperoni, slice, banana peppers

May 1, 2014 |

Trending Recipe: Pepperoni gravy how to

One word describes this creamy sauce…AWESOME. Once your customers stop laughing at you and taste this sauce, they will be hooked in a sad, sick way because this sauce is the greatest! We do a nice “Pizz-biscuits and pepperoni gravy” with this sauce. Add mayo and chill for a fabulous dipping sauce. Pepperoni Gravy 1½…Read More

Salumi, pizza, rustic, rectangle, slices, recipe

May 1, 2014 |

Cured Meat Craze

Salumi meats spice up menus Once considered an old-school Italian ingredient, salumi has become the go-to ingredient for antipasto, pizza and salad. Salumi are Italian cured meat products predominantly made from pork (although salumi includes bresaola, which is made from beef). At Seattle’s Tulio Ristorante, Executive Chef Walter Pisano, serves a coppa, oregano and mozzarella…Read More

pouring, wine, pizza, upselling, tomatoes

May 1, 2014 |

‘May I Suggest…’

Successful upselling requires enthusiasm and sincerity Servers walk a fine line in customer service. In order to be successful, servers must inform their customers about specials and recommend fantastic menu items without stepping over the line and making their customers feel “sold.” Because no customer wants to be pressured into making unwanted purchases or engage…Read More

May 1, 2014 |

2014 Pizza Today Distributors’ Directory

Your guide to the pizza industry’s leading distributors A A-Z Restaurant Equipment Co. 3804 Brickton Rd.. Princeton, MN 55371 Phone: 763-389-4345 Fax: 763-389-5787 E-mail: Web site: Established: 1974 Product lines: Bakers Pride, Blodgett, Lincoln Impinger, Somerset, Colburne, ACME, etc. Service area: 11 Pizza-related business %: 30% Online ordering offered: yes Pizza-related items sold:…Read More

Photos by Rick Daugherty & Josh Keown

May 1, 2014 |

Delivery drivers — The big screen

Keep your drivers — and the public — safe by checking job applicants’ pasts Delivering a pizza means more than just getting the fresh hot pie to the customer quickly. Operators have to make sure their delivery drivers do not harm anyone through a vehicular accident or a crime. One way to help prevent these…Read More

Farrelli's Wood Fire Pizza, Tacoma, WA, staff, pizza expo, 2014, pizza show

May 1, 2014 |

Interact — May 2014

Web exclusive Pizza Expo highlights Be sure to swing to check out all of the highlights from Pizza Expo 2014. Inbox: What a show! On behalf of everyone here at Farrelli’s Pizza, I wanted to take a second to extend a heartfelt thank you to the Pizza Today Expo team for making this year’s show…Read More

Coals, artisan pizza, Louisville, building, exterior, sign, landscaping, pizzeria

May 1, 2014 |

Coals Artisan Pizza, Louisville, KY — Turning coal into gold

[SlideDeck2 id=31907] Coals Artisan Pizza introduces coal-fired pizza to Louisville, Kentucky The pizzeria is tucked into a strip mall and flanked by a yoga studio, jewelry store and high-end clothier –– just the place for upscale Coals Artisan Pizza in Louisville, Kentucky. Restaurateur Mark Peters knew exactly what he was looking for when he left food…Read More