January 1, 2022 | Back Office
How HR experts encourage pizzerias to approach hiring The hand-printed sign in the window of Dino’s Pizza in Chicago speaks volumes about current troubles testing the restaurant industry. An establishment dazzling patrons on the city’s Northwest Side for more than five decades, Dino’s rich legacy and familial atmosphere have long attracted job applicants. These days,… Read More ›
January 1, 2022 | In The Kitchen
Burrata — how to add this simple, yet lavish ingredient to your menu What’s better than house-made fresh mozzarella? Homemade fresh mozzarella filled with cream. That’s right, I’m talking about burrata. The creamy, rich, silky smooth cow’s milk cheese that is popping up on pizzeria menus all over. Burrata is such a fantastic ingredient because… Read More ›
January 1, 2022 | Back Office
The whirling world of employee benefits John Pask says smart restaurants have long known the importance of offering employees compelling benefits. If employees feel supported and valued, then customer service and employee retention often follow in a positive direction and drive the restaurant’s overall performance, says Pask, the co-founder and managing partner at GoBenefits, a… Read More ›
January 1, 2022 | Back Office
Do you have some employees who aren’t pushing to advance their role? They’re happy in their position and cause no issues. They don’t make a fuss, but they go under the radar. These employees are the bedrock of any restaurant. A busy restaurant owner can quickly end up overlooking these employees. With labor shortages, price… Read More ›
January 1, 2022 | Features
A Changing Blueprint Chicago-based Bacci Pizzeria shifts for long-term growth acci Pizzerias dot the greater Chicagoland area. The original Bacci location was opened in 1996 in Chicago’s Little Italy by Pasquale Di Diana’s aunt and uncle. “My father’s first Bacci Pizzeria was in 1998,” Di Diana says. “So, 1998 I was 13 and that was… Read More ›
January 1, 2022 | Features
This is a time when we invariably look back at the year that just ended while simultaneously looking forward to all that lies ahead. So many positives happened in 2021 despite our world still navigating a pandemic. At the top of that list for me? Seeing Pizza Expo take place in Las Vegas in August. … Read More ›
January 1, 2022 | In The Kitchen
Found the Beef Chicago is visited for many reasons: world renowned museums, innovative and jaw dropping architecture, some of the most popular blues clubs in the country, Michael Jordan, Wrigley Field… the list goes on. But like any other city in the world, if you really want to gauge the pulse of the city, if… Read More ›
January 1, 2022 | Back Office
You have a defined management structure, and your leaders have clear job descriptions. Now, you might be asking yourself, “How do I get the most from them?” This is where accountability comes into play. There are some clever sayings on this topic — “You get what you inspect,” and “What you tolerate is what… Read More ›
January 1, 2022 | Back Office
Employee Expectations The biggest secret in the pizza industry is not a sauce recipe but a human resources question: what do employees really want? Do employers really know what workers want? While that sounds like the setup for a joke – the punchline would be some variation of “more money,” or “not to work,” –… Read More ›
January 1, 2022 | In The Kitchen
These days you can’t go anywhere or read anything about the food industry without hearing the phrase “plant-based”. For most in the restaurant business this may seem like a “trend” but for those that have chosen this path, it’s an ethical choice, or a whole new way of thinking about our place on the planet… Read More ›
There’s method to our madness. Pizza Today’s departments are designed to take readers from the Front of the House to the Kitchen and Back Office. The Front of the House section covers restaurant customer service, dining room issues and restaurant design and server staffing and management. In our Back Office section, you’ll find information pertaining to taxes, proper ordering and restaurant marketing and restaurant operations. Our In the Kitchen section is filled with ingredient ideas, tips for creating the perfect pizza size, running a pizza slice business and making perfect pastas, appetizers and desserts. Readers will get an inside look at pizzerias across the country as our editors create in-depth articles featuring some of the most successful restaurants in the pizza industry.
Managing a restaurant involves more than hiring and firing. Whether you’re designing pizzeria marketing or refining your restaurant’s customer service, management should be involved in every aspect of a pizzeria’s day to day activities. Restaurant staff hiring and retention is a critical aspect of running a pizzeria, and we offer excellent insight on managing people. Readers will also learn how to create a management team, build schedules, refine restaurant operations and run a better business, regardless of the size of a business, from large chains to small independents.