October 2018

Published: October 1, 2018Scott Wiener

Hot 100 Independents

Explore rankings of the 100 highest-grossing independent pizzerias in the U.S. It’s also the Pizza & Pasta Northeast show issue with highlights of the Atlantic City tradeshow. Find tips on host training, scheduling part-time employees and Gen Z worker insights, as well as Béchamel recipes. Pizza Today visits an eclectic world market pizzeria, Pangea Kitchen, in Evansville, Indiana.

Topics People & Pizzerias

Pizza Today on the Road: Pangea Kitchen, Evansville, IN

Food, The Universal Language Randy Hobson’s Pangea Kitchen brings a world of flavors to Evansville, Indiana Pangea Kitchen is a restaurant reminiscent of what you might see in a trendy large metropolitan district. It’s a pizzeria meets world mark...

Topics Menu Development

Whiteout: Béchamel Sauce

Enhance your white pizza with béchamel sauce If you want to give a decadently creamy taste and texture to your pizza menu this fall and winter, there is no better place to start than with a scratch-made béchamel sauce. While red pies are the...

Topics Finance & Growth

Mike’s Monthly Tip: Pricing Strategies

Don’t just blindly set a price point based on the competition Awhile ago I had a general manager who really wanted to change the beer prices of his store. He was emphatic that if we came down on price to matching or just under other local restauran...

Topics Award News

2018 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 Piz...

Topics Employee Management

Gen Z in the Workplace

Avoid turnover by understanding your youngest workers Smartphone Generation, iGeneration, Millennials on Steroids, Homeland Generation — whatever you want to call Generation Z — may reshape the workplace and ways employers approach communications...

Topics Brand & Marketing

Man on the Street: “What the Heck is a Social Influencer?”

We all know that Facebook has become a minefield of negativity, punctuated with complaints and cries for help amid all the photos of vacations and babies. It’s usually pretty easy to scroll past the squeaky wheels, but a friend’s complaint post r...

Topics Operations

Front of House: Greet & Seat

How to effectively train a restaurant host Think of your host as a conductor of an orchestra. Instead of a baton, the critical crew member has a seating chart and a wait list. The entire rhythm of your restaurant hangs on their ability to set the tem...

Topics Dough

Knead to Know: Sicilian Pizza

Learn how to make a Sicilian Pizza and Get a Sicilian Pizza Dough Recipe Bakery Pizza, Casalinga, Rustica, Upside Down Pizza, Square Pie (even when it’s a rectangle) … there are many relatively thick, focaccia-like pizzas baked in a pan that can ...

Topics People & Pizzerias

Conversation: Doug Craig, Dougie John’s Pizza, Findlay, OH

Car-side pick-up, delivery, 20-seat outdoor patio. We make American-style pizza using the highest quality products we can get our hands on. We have three different crust options: Original Hand Tossed (thin), Fat Crust (thick) and Cauliflower C...

October 2018

Hot 100 Independents

Pizza Today on the Road: Pangea Kitchen, Evansville, IN

Whiteout: Béchamel Sauce

Mike’s Monthly Tip: Pricing Strategies

2018 Hot 100 Independent Pizzerias

Gen Z in the Workplace

Man on the Street: “What the Heck is a Social Influencer?”

Front of House: Greet & Seat

Knead to Know: Sicilian Pizza

Conversation: Doug Craig, Dougie John’s Pizza, Findlay, OH

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