December 4, 2013 |

Quick Tips December 04, 2013

By Pizza Today


Industry Headlines
December 04, 2013

Pizza Today Releases 2014 Menu Guide

For decades the December issue of Pizza Today has served as a Buyer’s Guide that helped connect readers to manufacturers. But with that information now available daily on, the editors of the magazine decided to overhaul the issue and provide something the industry continuously asks the magazine for — more recipes and menu development ideas.

To compile the issue, we turned to some of the world’s top pizza chefs. Their contributions helped shape a 2014 Menu Guide that is broken down seasonally to help pizzeria operators better plan their offerings for the entire year.

Click here to check it out and start assembling your 2014 menu today.

Chef Jeff Freehof Visits the PT Test Kitchen

As part of the aforementioned 2014 Menu Guide, our very own “In the Kitchen” expert, Jeff Freehof, recently spent two days filming cooking demos in the Pizza Today test kitchen. Chef Jeff selected some of the recipes that were submitted for the December issue of Pizza Today and offered step-by-step video instruction so that you can easily make the dishes yourself.
These can’t-miss videos are now available on Pizza As a bonus, Chef Jeff even threw in a few of his favorite recipes from his very own menu! To see the vides, click here.

Due Diligence

One of the hard truths of menu development is that what works for a pizzeria in a blue-collar neighborhood in Pennsylvania may not be a good fit for a pizzeria located in the Financial District of San Francisco. Different demographics have different menu needs. With that in mind, all operators need to perform their due diligence by conducting their own in-house research and development before overhauling the menu.

Factors to consider when researching a product include:

• The surging popularity of the item in other locales (or lack thereof);
• Food cost;
• Labor involvement;
• Marketability;
• How well the necessary ingredients can be utilized in other dishes.

Learn more about conducting in-house menu research and development here.

Give a Taste

Of all the ways to get customers to order a new menu item, the best happens to be the simplest: food sampling. Foodservice expert Howard Cannon says it’s “the cheapest, most effective way to get consumers to try what I’m trying to get them to try … Food sampling is the idiot-proof marketing tool for bars and restaurants.”
We like idiot-proof methods, don’t you?
To learn why, how, where and when to sample, click here.