November 2017

ALL MAGAZINE ISSUES


Flavors of Fall

Each November, we release our list of the Top 100 Pizza Companies by sales. See who made this year’s list. Find menu ideas on pizza sauce and cheese pairings, open-faced sandwiches and mac and cheese main dishes. Get tips on menu boards and analyzing customer demographics. Pizza Today also goes on the road to Spokane, Washington.

pizza peel

November 1, 2017 |

Respecting the Craft: Pizza Peels, Part III

The final chapter of Tony’s discussion on pizza peels In the September issue, I began a discussion on pizza peels and how I use them in my pizzeria. I followed up last month by taking a look at a few different types of peels. This month I’ll complete the discussion by offering snapshots of a…Read More

dough scaling

November 1, 2017 |

Knead to Know: Starting with Starters

The importance of fermentation Perhaps one of the most significant trends for pizza makers in recent years has been the experimentation with different fermentation techniques. In “The Bread Bakers Apprentice,” Peter Reinhart states that “fermentation is the single most important stage.” Understanding how to manipulate time by using a starter will give you a new…Read More

cheese pizza slice

November 1, 2017 |

Man on the Street: Return of the Slice

Yes, you can still get great pizza by the slice I’ve got some exciting news: pizza by the slice is not dead in New York City! If you had asked me five years ago, I would have predicted otherwise. At the time, wood-fired ovens were being installed by the dozens and slice shops were falling…Read More

November 1, 2017 |

Signage: Across the Board

Menu boards can do more than list today’s specials Menu boards let customers know which pizza toppings are available, what today’s specials are and even what kind of establishment the eatery is. Pizza operators say they choose signage that matches the décor and the branding of the restaurant, is easy to use and fits their…Read More

customer surveys, restaurants

November 1, 2017 |

Feedback: Check it Out

Surveys concentrate on dining experience, but it’s just as valuable to learn who your customers are Every other Friday, kids in baseball uniforms bustle into your restaurant, stomachs rumbling, coach leading. No deductive reasoning needed; you have a baseball team in your dining room eager to feast.  Knowing who your customers are is an important…Read More

November 1, 2017 |

Pizza Today on the Road: Fire Artisan Pizza, Spokane, Washington

Roasted! Spokane’s Fire Artisan Pizza holds its own amongst heavy competition In downtown Spokane, Washington, two things are certain: there will never be a shortage of restaurants, and those restaurants will never have a shortage of beer. At Fire Artisan Pizza, the goal was to combine artisan pizza with a great beer menu. Front-of-the-house manager…Read More

counter service pizzeria

November 1, 2017 |

At Your Service: Service Recovery

Does your staff know how to right a wrong? Pizza is an emotional experience! Mistakes happen, and how your crew responds with guests will determine their future patronage. Your team needs to know what to do when there’s a complaint. First… listen before you respond. Let the guest explain/vent their issue (that process itself can…Read More

November 1, 2017 |

Forced Closure: We’re Closed

What to do when shutting down isn’t your idea Closing your pizzeria is stressful enough when the decision is voluntary, but when forced to do so because of matters beyond your control the trauma is magnified. But some forced closures are more easily handled than others, says Dennis Lombardi, president of Insight Dynamics, LLC. Located…Read More

mac and cheese, crabcakes

November 1, 2017 |

Mac Attack

Make mac and cheese more than a side dish Not long ago in my pizzeria, I stood there doubting my ability to act like a real adult. After coming to the realization that I was just a child inside, I made a decision, about two things: mac and cheese. We had a crazy pizza called …Read More

November 1, 2017 |

Perfectly Paired

Not every cheese matches with every sauce The art of owning an independent restaurant in today’s world of high food costs and corporate saturation is a tough balancing act. For some of us, researching, sourcing, producing and marketing a new product is a costly affair that leads some of us to say: “I’ve got my…Read More

November 1, 2017 |

Open-faced Sandwiches: Out in the Open

  Open-faced sandwiches make for a perfect lunch or dinner special Open-faced sandwiches can bring a whole new level of sophistication to your menu, leaving your guests curious and hungry for what kind of masterpiece you might create next. If you’ve got a pizza oven, broiler, salamander (cheese melter) or even a conventional or convection…Read More

immigration, i-9 forms, employees, Immigration and Customs Enforcement

November 1, 2017 |

Employees: In the Right

What to do when ICE comes knocking These days, the U.S. Immigration and Customs Enforcement (ICE) agency’s presence in restaurants is about more than breakfast, lunch or dinner –– and that’s not by accident. Since taking office in January 2017, President Donald Trump and his administration have made immigration enforcement a priority with executive orders…Read More

November 1, 2017 |

Conversation: Mike Colella, Brooklyn M.C. Pizzeria, CO

  Brooklyn M.C. Pizzeria Littleton, CO When we decided to open Brooklyn M.C.’s Pizzeria in 1997, the goal was to serve thin-crust, East Coast pizza, along with other fresh-to-order authentic Italian cuisine. The food is important, but even more so is that familiar face behind the counter, whether it is my dad (Michael), mom (Esther) or…Read More

king dough, pizza, bloomington, indiana, wood-fired, pizzeria

November 1, 2017 |

Destinations: King Dough, That’s A Some Pizza, Sophia

King Dough | Bloomington, Indiana   King Dough opened its brick-and-mortar location in 2015 after a year operating a mobile oven. The wood-fired pizzeria, Owner Adam Sweet says, “bridges the gap between a weirdo rock-and-roll pizzeria and a responsible sourced, farmer driven (and) impeccable technique restaurant.” Fans go wild for the Grape and Gorgonzola pizza with…Read More