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MAGAZINES
August 1, 2020

August 2020

MAGAZINES
August 1, 2020

August 2020

Pizzeria of the Year: Via 313

In the August 2020 issue, go inside Pizza Today’s Pizzeria of the Year: Via 313, in Austin, Texas. Get applicable strategies to reduce ticket times, adjust your employee handbook and revamping menus. Get dressing ideas to use across your menu.

You can also check out the  Digital Edition — Pizza Today August 2020.

Topics People & Pizzerias

2020 Pizzeria of the Year: Via 313, Austin, Texas

Staying Humble The Hunt Brothers quietly built an Austin icon Brandon and Zane Hunt are humble and soft spoken when talking about their multi-million-dollar pizza company, Via 313 in Austin, Texas. “We just serve good pizza and try to take care of ...
Topics People & Pizzerias

Man on the Street: NYC Pizzerias Checkup

Visiting New York pizzerias amid COVID19 It took a few weeks before I realized how much trouble NYC was in. I wasn’t watching the news and my social media usage was entirely devoted to putting out content to keep my audience (and myself) distracted...
Topics Employee Management

Employee Handbook Revamped

Best practices for creating, and then adapting worker guidelines During this time, it is going to take strong leadership and partners to work with staff, as wearing gloves and masks all day and working behind glass is very different than what their p...
Topics Operations

How to Improve Ticket Times

Ticket Time Management A restaurant’s ticket times and speed of service are the heartbeat of that restaurant. Every time I walk on the line as I go from store to store, my first question to the person running the line is:   “where are we at?” ...
Topics Menu Development

Menu Revamp: The Big Pivot

How pizzerias are thriving in strange times When restaurants nationwide began trying to figure out how to sustain business during the ongoing COVID-19 pandemic, there were more questions than answers. And though it remains overwhelming and there stil...
Topics Industry News

Commentary: Congratulations Via 313

This year’s Pizzeria of the Year is Texas-based Via 313. Owned and operated by Brandon and Zane Hunt, this Austin establishment has skyrocketed in both stature and sales since the brothers first opened with a pizza trailer in 2011. Nine years, a br...
Topics Menu Development

Bring scratch dressing to salads, apps and pizzas

Dressed to Impress One of the first kitchen jobs I had in San Francisco was at a gourmet salad restaurant. The place had just opened in the financial district and was booming. The chef/owner had previously worked at high-end places such as Gary Danko...
Topics Finance & Growth

Mike’s Monthly Tip: Think big picture to prosper

Penny Wise, Pound Foolish My grandpa would analyze the price of a can of soup down to the penny. He would then compare cans and shave off two cents between brands. I think that’s what comes from being raised during The Depression. The irony is he w...
Topics People & Pizzerias

Destinations: Juniper Pizza Café, UT, Rock City, MA, Wild Garlic, NV

A Look at Pizzerias from Around the U.S.   Juniper Pizza Café | Price, Utah Juniper strives to balance ingredients’ flavors on every scratch-made menu item. There are a dozen pizzas on the menu. “The new favorite is our P3 pizza, which is a...
Topics Finance & Growth

Building Blocks: How to Open a Pizzeria ASAP

You in a hurry? Then get going! The mission to create your new pizza shop is still in its infancy, but it’s about to take its first steps. You’ve found the right deal on a new building and used little to no money to buy it. Now, it’s pretty sim...
Topics Dough Production/Development

Knead to Know: The Dough Doctor offers tips to keep dough from sticking to the peel

How to get the pizza off the peel without sticking What’s causing my pizza to stick to the peel? There are a couple of things that might cause the dough to stick to your peel. If you are using malt in your dough, make doubly sure that it is non...
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