August 2019

Published: August 1, 2019Scott Wiener

Small Town Big Impact

Go inside a rural Ohio pizzeria that is reimagining what the small market pizzeria is. Get a Pizza and Pasta Northeast preview. Gain insights on whether to take delivery in house, third party or a combination. Discover supply alternatives and learn how artificial intelligence (ai) is being using in independent pizzerias. Get menu ideas to add baked goods, use local produce in fresh pasta dishes and ways to use mortadella on pizza.

You can also check out the Digital Edition — Pizza Today August 2019.

Topics People & Pizzerias

2020 Young Entrepreneur of the Year: Rocky Shanower, Park Street Pizza, Sugarcreek, OH

When the team at Pizza Today and Pizza Expo set out to find our 2020 Young Entrepreneur of the Year, scores of outstanding candidates from across the country came in. After reviewing submissions and four-minute videos, Rocky Shanower, co-owner of Par...

Topics Videos

Local Food Connections at Park Street Pizza

Rocky and Courtney Shanower share their local food philosophy and commitment to area farms at Park Street Pizza in Sugarcreek, Ohio. Read a full feature on Park Street Pizza: Pie•losophy — Park Street Pizza reimagines small town pizzerias More vi...

Topics Videos

Pizza Today on the Road: The Evolution of Park Street Pizza

Rocky and Courtney Shanower share the origin story of Park Street Pizza in Sugarcreek, Ohio, and how their menu has evolved. Read a full feature on Park Street Pizza: Pie•losophy — Park Street Pizza reimagines small town pizzerias...

Topics Operations

The Delivery Dilemma — In-house or third-party delivery

How should you approach the valuable customer-service segment? For years, Rick Post and his partners at Albuquerque-based Il Vicino Wood Oven Pizza refused to enter the delivery game despite the pizza category’s longstanding ties to at-your-door se...

Topics Employee Management

Mike’s Monthly Tip: Lazy Employees

That you’ve trained to be lazy When you stay at a hotel, do you clean your room? Do you make your bed? Do you hang your towels up after using them? I don’t, and why would I, the hotel has someone who cleans the room for me. Now, do you do tha...

Topics People & Pizzerias

Pizza Today On The Road: GoreMade, Columbus, OH

Food for Thought Columbus, Ohio-based GoreMade Pizza centers on connectivity with food and people Nick Gore had a vision when he opened GoreMade Pizza in Columbus, Ohio. “My first job was pizza. My Second job was pizza. Then I got a job at a restau...

Topics Dough

Baking Breads: The Grateful Bread

Baking flatbreads and breads in your pizzeria In 1980, I had a job as a short-order cook working the graveyard shift at a roadside diner called The Breakfast Barn in rural North Carolina. Being the young punk that I was, I thought I knew everything a...

Topics Menu Development

Mortadella: Don’t Call Me Bologna

The classic Italian cured sausage — Mortadella on Pizza Let’s set the record straight. Mortadella is not an Italian version of that famous American lunchmeat. Traditional Mortadella is made with finely ground pork, high-quality pork fat (typi...

Topics Menu Development

Man on the Street: New Frontiers in Cheese

I’ve got a chip on my shoulder about cheese. It gets all the attention despite being the pizza component that requires the least amount of effort. You toil over your dough’s ingredients and fermentation schedule. You carefully select the right to...

Topics Menu Development

Summer Pasta: Tis the season

Personally speaking, I tend to gravitate to heavier pasta dishes. I love the richness of a well-done Alfredo. I am a sucker for the smokiness of a good carbonara. I enjoy a pasta laden with all the meats. What can I say? It is just the way my palate ...

Topics Operations

Single-use Disposables: Embracing Alternatives

As single-use disposables come under increasing fire, pizzerias investigate sourcing alternative products It’s not quite 2:00 p.m. on a sunny summer Tuesday, but Michael Zappa has been slinging pies for hours already, dishing up some 350 slices at ...

Topics Dough

Knead to Know: Going for Gold

Competition Dough with Laura Meyer This generation of pizza makers views pizza competitions as a proving ground for innovation and a pathway to recognition. Competition has served to unite pizza makers but make no mistake, consistent winners are fier...

Topics Operations

6 Ways AI Can Take Your Pizza Business to the Next Level

Artificial Intelligence: Personal Connections You may have seen headlines touting the future of artificial intelligence (AI), which refers to the ability for computer systems to process large amounts of data and use this information to help make deci...

Topics People & Pizzerias

August 2019

Small Town Big Impact

2020 Young Entrepreneur of the Year: Rocky Shanower, Park Street Pizza, Sugarcreek, OH

Local Food Connections at Park Street Pizza

Pizza Today on the Road: The Evolution of Park Street Pizza

The Delivery Dilemma — In-house or third-party delivery

Mike’s Monthly Tip: Lazy Employees

Pizza Today On The Road: GoreMade, Columbus, OH

Baking Breads: The Grateful Bread

Mortadella: Don’t Call Me Bologna

Man on the Street: New Frontiers in Cheese

Summer Pasta: Tis the season

Single-use Disposables: Embracing Alternatives

Knead to Know: Going for Gold

6 Ways AI Can Take Your Pizza Business to the Next Level

Destinations: 414 Pub & Pizza, Ops, Trouble & Son’s

Commentary: Nine Lives?

Mitch Rotolo Jr. offers advice to aspiring entrepreneurs

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