The Hot 100 Issue
The highly anticipated Hot 100 Independents list is here! We also debut a new column, On Tap with Keith Coffman at Lost River Pizza Co. in Kentucky, dedicated to the thriving craft beer market.
October 2016
October 1, 2016 | Features
2016 Pizza Today Hot 100 Independent Pizzerias
Each year, we mail out surveys to independent pizzerias across the nation. Using their responses, we compile our Hot 100 list — a ranking of America’s 100 largest independent pizza operations (based on sales).This issue is eagerly devoured by Pizza Today’s readers and the list you’ll see on pages 50 and 51 is a testament…Read More
October 1, 2016 | Our Experts
On Tap: Why Craft Beer?
Editor’s Note: On Tap is a new monthly series by Keith Coffman, owner of Lost River Pizza Co. in Bowling Green, Kentucky. Throughout the series, Keith will discuss the ins and outs of successfully selling craft beer in your pizzeria. Many of you sell the big, light beers at your restaurant, and some of you…Read More
October 1, 2016 | In The Kitchen
Dough Doctor: Full-Court Press
Here’s how to get a dough press to work for you We bought a dough press but we have not been able to get our dough to press out well, as it keeps shrinking back after pressing. A: There are a number of things that need to be addressed when formulating a dough that will…Read More
October 1, 2016 | Our Experts
On Tap: Why Craft Beer?
Editor’s Note: On Tap is a new monthly series by Keith Coffman, owner of Lost River Pizza Co. in Bowling Green, Kentucky. Throughout the series, Keith will discuss the ins and outs of successfully selling craft beer in your pizzeria. Many of you sell the big, light beers at your restaurant, and some of you…Read More
October 1, 2016 | In The Kitchen
Dough Doctor: Full-Court Press
Here’s how to get a dough press to work for you We bought a dough press but we have not been able to get our dough to press out well, as it keeps shrinking back after pressing. A: There are a number of things that need to be addressed when formulating a dough that will…Read More
October 1, 2016 | Features
Pizza Today on the Road: Ciao! Wood-Fired Pizza & Pasta, Ithaca, NY
Ciao!, Baby Long-time restaurateur brings Italian back to Ithaca When we visited Ciao! Wood-Fired Pizza & Pasta this past summer, it was a late morning visit. The store was empty, flames from the oven were just about right and Owner Mark Campagnolo and General Manager Bill Oechslin were both on-hand to greet us. One by…Read More
October 1, 2016 | Features
Pizza Today on the Road: Ciao! Wood-Fired Pizza & Pasta, Ithaca, NY
Ciao!, Baby Long-time restaurateur brings Italian back to Ithaca When we visited Ciao! Wood-Fired Pizza & Pasta this past summer, it was a late morning visit. The store was empty, flames from the oven were just about right and Owner Mark Campagnolo and General Manager Bill Oechslin were both on-hand to greet us. One by…Read More
October 1, 2016 | Features
Pizza & Pasta Northeast 2017
Atlantic City, NJ / October 17-18, 2017 / pizzaandpastaexpo.com We’re coming and here’s why Coal-fired New York. Brick-oven Boston. Clam-capital New Haven. Tomato-pie Philadelphia — nearly every city and town between Portland, Maine, and the Potomac River features proud independent pizzerias and Italian pasta houses. Some are long-established and serve old family recipes. Others offer…Read More
October 1, 2016 | Features
Pizza & Pasta Northeast 2017
Atlantic City, NJ / October 17-18, 2017 / pizzaandpastaexpo.com We’re coming and here’s why Coal-fired New York. Brick-oven Boston. Clam-capital New Haven. Tomato-pie Philadelphia — nearly every city and town between Portland, Maine, and the Potomac River features proud independent pizzerias and Italian pasta houses. Some are long-established and serve old family recipes. Others offer…Read More
October 1, 2016 | In The Kitchen
Modern Roni
Offer more than spaghetti for an updated pasta menu Pasta is like walking into an amusement park. You can get lost in all the combinations, flavors and lovely profiles –– some old, some young, some just made up on a whim. Either way, the perfect pasta not only depends upon the fancy (or non-fancy) shape….Read More
October 1, 2016 | Front Of The House
Standing Out
Attracting customers takes more than great food and service In today’s market, great food and friendly staff aren’t enough. You’re competing with up-and-coming and well-established restaurants, not to mention snack shops, convenience stores and supermarkets. A quality product will get you far with customers who walk through your doors, but getting them there in the…Read More
October 1, 2016 | Our Experts
Commentary: Tap into profit potential
It’s always exciting to debut a new column. We felt like October, being a beer-laden month for many, was the perfect time to roll out Keith Coffman’s new monthly series, On Tap. Keith, owner of Lost River Pizza Co. in Bowling Green, Kentucky, is a craft beer enthusiast. The list of taps he rotates in…Read More
October 1, 2016 | Our Experts
Man on the Street: Don’t Tip Your Waiter
More restaurants are moving away from gratuity models I felt like I was getting away with murder. Did the printer somehow forget to dash out the tip line? I played along with what I perceived to be a glitch in the system and signed my credit card receipt when I noticed a sentence at the…Read More
October 1, 2016 | Back Office, Front Of The House
The Promise Land
Are you ready to attract investors? Chef Anthony Carron holds ambitious visions for 800 Degrees Pizza, the Naples-inspired fast-casual concept he launched in 2011. With already more than a dozen units in operation, Carron believes his California-based concept can become a big-time player in the ever-swelling fast-casual pizza space. To get there, though, Carron knew…Read More
October 1, 2016 | Features
Destinations: Augusta, Georgia
A Look at Pizzerias in Augusta, Georgia Craft & Vine This sophisticated downtown eatery focuses on sharable, tapas-style small plates and wood-fired pizza, accompanied by charcuterie and cheese, snacks, desserts and a full beverage program. Its pizzas demonstrate an emphasis on flavor pairings. The Titan features a peach purée, speck, basil chiffonade and Mozzarella di…Read More
October 1, 2016 | In The Kitchen
What a Temper!
Pair big flavors with these easy tips While visiting a pizzeria near the beach in Ostia, Italy, I ordered a magnificent white pizza with Gorgonzola. The pizza was a beautiful thing to behold with the pillowy charred edges of a high-heat Neapolitan pie along with the thin, crispness of a Roman pizza made with olive…Read More
October 1, 2016 | Our Experts
Respecting the Craft: Thin Skin
Part II of Tony’s tips for making the perfect thin-crust pizza Last month I gave some pointers for making a great thin-crust pizza. But since there’s so much to the subject, we broke it up into two parts. Without further adieu, here is the second installment! • Saucing your thin-crust pizza. If you sauce your…Read More