September 2015


september 2015 pizza today cover

Green Giant

Pizza Today tours New Haven, Connecticut. Also inside this issue: Healthy menu trends, local store marketing and delivery packaging.


September 1, 2015 |

Whole and Healthy

Fresh ingredients, special options becoming more important among health-conscious customers The low- and no-fat fads have come and gone, and even carb-conscious customers aren’t worrying so much when they walk through the doors of their local pizza joints. Consumers may be wary of giant-sized portions and calorie-bomb ingredient lists, but few foods or nutrients are…Read More

September 1, 2015 |

Restaurant Design: Now Trending

Distinguishing dining-room design trend from fad Dan Collier and his partner, Josh Schreider, of PizzaMan Dan’s in Ventura County, California, took a serious look at the pizza company’s interiors about a year ago. Since its inception in 2012, Collier and Schreider kept coming back to the same question regarding design: “Will it sell a single…Read More

September 1, 2015 |

Taters gonna tate

Potatoes on pizza? Yes, please Potatoes on pizza are gaining popularity in a lot of America’s pizzerias. Yes, this lowly tuber may seem an unlikely companion to pizza. But once your customers experience its broad flavor and textural horizons it can become a real crowd favorite and a real food cost hero in your menu…Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

September 1, 2015 |

Respecting the Craft: When can I step away?

Sooner or later, you are going to need to take a break   I have had several calls in the past few months that touch upon this question: “When is the right time to step away from your restaurant?” This is tough because sometimes you may never feel 100-percent ready to step away for a…Read More

September 1, 2015 |

Have Pizza. Will Travel.

Portable food still requires well-designed delivery packaging Pizza has a lot going for it. It is almost an embarrassment of riches. In addition to being delicious, sometimes nutritious, practically guaranteed to please a crowd and price-conscious, pizza is also portable. Whether sliced, carried out or delivered, pizza is a well-traveling food. But just because pizza…Read More

brussels sprouts and bacon pizza

September 1, 2015 |

Trending Recipe: The Bacon & Brussels

Trending Recipe: The Bacon & Brussels   Print Author: Pizza Today Ingredients 1 pizza dough 4 Brussels sprouts, roasted and quartered 4 slices of bacon, cooked and chopped 6-8 sundried tomatoes, julienned ¼ cup shredded Gouda ¼ cup shredded mozzarella ¼ cup red onion, sliced Tomato Alfredo (a mix of your signature red and Alfredo…Read More

new haven, connecticut, sally's apizza, pizza tour

September 1, 2015 |

Pizza Today on the Road: A Slice of New Haven

New Haven, Connecticut, boasts some of the best pizzerias in the country We’ve done tours in many of the major pizza-central regions in the country –– Brooklyn, Chicago, San Francisco, Staten Island and Austin, Texas, among them –– but with one glaring omission. We’ve never hit up New Haven, Connecticut, and we set out to…Read More

September 1, 2015 |

Man on the Street: Changing Tastes (Pizza Trends)

As time passes, America’s collective palate changes   My parents often tell me that I was easily amused as a child. They’d sit me in a corner with a cardboard box and I’d be busy for hours. While I can’t say I’m still as entertained by garbage, I do find pleasure in objects that have…Read More

September 1, 2015 |

Commentary: Elite Eight

I  want to take a moment to brag, so please indulge me here. I’m super proud of my crew of editors, writers, photographers and designers here at Pizza Today. Our tiny group numbers only five, yet we consistently put out what I know to be the best business-to-business trade magazine in the entire world. Each…Read More

September 1, 2015 |

In Your Backyard: Local Store Marketing

Honing marketing efforts to a geographic radius reaps rewards Loyalty is not given, it is earned. You gain frequency with the quality and consistency of your product, your customer service and your overall dining experience. Your approach to marketing can make or break your brand loyalty in your community. The people in your backyard may…Read More

September 1, 2015 |

Destinations: Minneapolis, Minnesota

A look at pizzerias in Minneapolis, Minnesota   Red Wagon Pizza Co. Red Wagon combines modern American pizza and seasonal cast-iron creations in its wood-fired oven with a beer and wine focus. Beverage pairings appear right on its menu. The bar list includes 36 beers on tap and 30 wines by the glass. The pizza…Read More

September 1, 2015 |

Insurance: Get Protection

Do you have the right insurance coverage for your operation? Owning a business is an act of calculated risk. To make the most of your investment, proper insurance coverage is absolutely necessary. Without it, a customer who breaks a tooth or a fire in the kitchen can spell disaster very quickly. There are significant differences…Read More

pizzas in rack, slice rack

September 1, 2015 |

Dough Doctor: Pizza Crust Characteristics

Want a chewy or crispy pizza crust? The one thing that we all have in common is that we are trying to achieve specific characteristics in our finished pizza crust. Some are trying to achieve a soft and foldable crust, while others are looking for a crust that is firm and crispy. Then there are…Read More