July 2026

Published: June 29, 2026Denise Greer

Photo by Denise Greer; design by Katie Wilson

Read the July 2026 Issue of Pizza Today Magazine

This issue of Pizza Today magazine is dedicated to the employee experience. From our cover story – “Secrets of the Best Workplaces” – to columnist Nick Bogacz’ first-person account of debuting employee programs, we cover everything from creating employee pay scales to restaurant technology that makes your staff’s lives easier. Plus: We dive into the practice of teaching dough-making, local sourcing and pesto. It’s a delicious issue from start to finish.

Check out the full Digital Edition – Pizza Today July 2026.

Topics Employee Management Industry News

What was your first job? | Commentary

First Jobs & the Restaurant Employee Experience Can you remember your first job? I remember my first job that wasn’t babysitting or doing odd jobs around my neighborhood. It was at a roast beef sandwich fast food joint that had a salad bar. Wit...

Topics Pizzas

Crab Rangoon Pizza | On Deck

Turn a Favorite Appetizer into a Pizza Recipe This month, I wanted to turn one of my favorite appetizers into a pizza: crab rangoon! I always see people making their favorite sandwiches into pizza – from cheesesteaks and Italian subs to meatball su...

Topics Employee Management

Secrets of the Best Workplaces

Key Points: Quality of life and decent wages are considered paramount at pizzerias known for prioritizing employee experience. Business owners can negotiate insurance and retirement programs at group rates. Cross-training and providing clear expectat...

Topics Employee Management

New York City Pizza Trip

Key Points: Home Slice Pizza pays for employees to visit New York City and experience its pizza and hospitality firsthand. Managers and full-time employees with no disciplinary issues are prioritized for the trip. Arranging twice-yearly visits for sm...

Topics Employee Management

Build a Pizzeria Pay Scale and Tipping System

Key Points: A competitive pay scale and tipping system can boost employee retention. Expect to spend 28%-32% of total sales on labor costs. Many employees like to be paid weekly and have tips paid out at the end of the night. What employees want you ...

Topics Menu Development

Farm to Pizzeria Table

Key Points: Summer is the ideal time to experiment with locally sourced ingredients at your pizzeria. Local ingredients don’t have to mean produce – you can experiment with local meats, cheeses and flour as well. The farmers market is a good ...

Topics Employee Management

Employee Programs for Pizzeria Staff Retention

Key Points: The old-fashioned Employee of the Month program is a popular way to boost morale – especially if it comes with a cash bonus. Sales or seasonal contests can boost competition between stores. Holiday and other all-staff parties are a time...

Topics Dough Employee Management

How to Teach Making Pizza Dough | Knead to Know

Key Points: Teaching others to make dough helps free up pizzeria owners to work on growing the business. Provide photos and scales to help employees accurately recreate your recipe. Allow your staff to touch dough you made, so they know what it shoul...

Topics Sauces

Pesto: a Dreamy Summer Sauce Rooted in History

Key Points: Pesto alla Genovese is the basil-forward sauce typically associated with traditional pesto. While the first pesto likely included walnuts, pine nuts are standard in most varieties today. Consider using a bit of spinach or butter to avoid ...

Topics Operations

Don’t Get Tripped Up in Food Truck Season | A Slice of Advice

Five Golden Rules for Food Trucking Key Points: Food truck success starts long before service — disciplined prep through checklists, location scouting, and equipment maintenance keeps operations running smoothly. Knowing your numbers, reading event...

Topics People & Pizzerias

July 2026

Read the July 2026 Issue of Pizza Today Magazine

What was your first job? | Commentary

Crab Rangoon Pizza | On Deck

Secrets of the Best Workplaces

New York City Pizza Trip

Build a Pizzeria Pay Scale and Tipping System

Farm to Pizzeria Table

Employee Programs for Pizzeria Staff Retention

How to Teach Making Pizza Dough | Knead to Know

Pesto: a Dreamy Summer Sauce Rooted in History

Don’t Get Tripped Up in Food Truck Season | A Slice of Advice

Craft Sourdough Pizzas and Inventive Cocktails at Niles Peacock Kitchen & Bar | Destinations

When Busy is Bad – and How to get to ‘Good Busy’ | Mike’s Monthly Tip

Business and International Competition: It’s a Family Affair | Hot Take

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