April 2022

Published: April 1, 2022challan

The Menu Engineering Issue

This issue is packed with helpful ideas for your menu from pricing to menu design. Learn the keys to an adequate cash flow. Get ideas for weekly and monthly pizza specials, ravioli and the perfect red sauce. Go inside Atlanta-based St. Angelo’s Pizza.

You can also check out the Digital Edition — Pizza Today April 2022.

Topics Finance & Growth

Building Blocks: What I Learned from Opening 2 New Stores in 4 Months

Usually when I write this column, I hope to teach something — and this month will be no different, but it’s from a more personal perspective. For most of the life of this column, I’ve had five Caliente Pizza & Draft House locations. In the ...

Topics People & Pizzerias

On the Road: St. Angelo’s Pizza, Atlanta, GA

A Good Reset Atlanta-based St. Angelo’s Pizza has transformed itself again and again to meet the needs of its customers St. Angelo’s Pizza in the Vinings neighborhood of Atlanta, Georgia, didn’t become a multimillion-dollar pizzeria...

Topics Finance & Growth

Cash Flow Best Practices

Cash on Hand Highly disciplined people tend to have been through something that made them that way. Discipline is not an inherited trait; it’s learned. People in recovery never want to go back to their rock bottom. People who fanatically work o...

Topics Brand & Marketing

Man on the Street: Press On

Getting Press Coverage for your Pizzeria Don’t you get frustrated when an article comes out about a rival pizzeria? Doesn’t it burn when another “Best Pizza” list ignores your existence? Do you feel completely helpless when it...

Topics Menu Development

The Menu Price is Right

Menu Evaluation & Pricing Sales reporting is fundamental to business. Reporting is essential to making informed decisions about your restaurant. Not having a Point of Sale producing real-time reports is akin to letting a ship float without a capt...

Topics Menu Development

Creativity Goes into Featured Pizzas and Slices

No Country For Old Pizzas “The flow of the river is ceaseless; and its water is never the same.” – Kamo no Chomei, 1212 AD All of us in the independent restaurant world are in constant motion. We put our heads down day after ...

Topics Menu Development

A Good Red Pizza Sauce is Always on Trend

A Little Saucy: Secrets to a Good Red Pizza Sauce Red sauce, marinara, pomodoro, gravy. There are so many different ways to say it and even more to make it. A pizza maker’s sauce is one of their most important recipes and often times a very p...

Topics Menu Development

The Strategy of Menu Design

Online or digital, menus need to be visually pleasing and user friendly From a basic list of pizza toppings to a well-engineered online ordering process, the right menu design can make the difference between a customer placing an order or going elsew...

Topics Employee Management

Mike’s Monthly Tip: Systemized Graciousness

I highly advise copying the systemized practices of the major restaurant players. I DO NOT suggest copying their mass-market food style or lack of personal touch. However, interestingly enough, the big players are now factoring personal touch into th...

Topics Dough

Knead to Know: Pizza Making Tools of the Trade

Selecting the right tools can make or break the finished pizza As s a pizza maker I am constantly striving to better my dough and my end product. I am always looking for the next thing. What is going to set me apart from my competitors and what is g...

Topics Industry News

Commentary: Pizza Panning

Sometimes, the most random musings pop into my brain. Here’s a sample of the mostly pizza-related thoughts I’ve had lately. No rhyme or reason, no context, no explanation, no ragretz. • I like Las Vegas in March better than I like it in...

Topics Industry News

Conversation with Biagio Cepollaro, Via Roma Camp Springs, MD

Via Roma Camp Springs, Maryland Concept: We wanted to cook authentic Italian comfort food following regional recipes and also serving the most revolutionary pizza (pinsa) in a simple yet inviting, charming and including environment. ...

April 2022

The Menu Engineering Issue

Building Blocks: What I Learned from Opening 2 New Stores in 4 Months

On the Road: St. Angelo’s Pizza, Atlanta, GA

Cash Flow Best Practices

Man on the Street: Press On

The Menu Price is Right

Creativity Goes into Featured Pizzas and Slices

A Good Red Pizza Sauce is Always on Trend

The Strategy of Menu Design

Mike’s Monthly Tip: Systemized Graciousness

Knead to Know: Pizza Making Tools of the Trade

Commentary: Pizza Panning

Conversation with Biagio Cepollaro, Via Roma Camp Springs, MD

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