Winter is Coming
Discover five pizza toppings to heat up the cold weather. Find out who are among the top-grossing pizza companies in America. We also look at restaurant floor plans and lighting.
November 2014
Published: November 1, 2014
Topics
People & Pizzerias
Making Gift Cards pay off
Play your cards right, and they’ll be a gift to your holiday bottom line Gone are the days when gift cards were considered poor presents; now it’s not uncommon to find that a pre-paid pass to a favorite store or restaurant is at the top of...
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People & Pizzerias
2014 Top 100 Pizza Companies List
What’s happening with America’s largest pizza companies? Who added stores in 2014? Who pushed their sales to record highs? Who dropped off a bit? Last month, we published our list of the nation’s 100 most successful independent operations. Now,...
Topics
Dough
Dough Doctor: Mix it up
Is there a correct way to mix ingredients? Q: I see differences in dough make-up procedures. Some call for stirring or whipping the salt, sugar, yeast and oil into the water and then finally adding the flour and mixing, while other procedures ...
Topics
Employee Management
Franchise Dodger
Seeking to grow without entering the franchise game a tricky feat Peter Taylor recognizes his strengths and his limitations. A nationally renowned restaurant operator, Taylor knows he can make a mean pie, but acknowledges he’s not the man to scale ...
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Menu Development
Cut & Dry
Dried herbs and spices can pack a powerful punch That old saying “variety is the spice of life” holds true in most aspects, especially when it comes to the actual herbs and spices we use when cooking. Herbs and spices have been used for th...
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People & Pizzerias
Ken’s Artisan Pizza, Portland Oregon — On Point
[SlideDeck2 id=35895] Portland pizzeria perfects the art of artisan cuisine Tucked away in a suburban Portland neighborhood, Ken’s Artisan Pizza is one of those places that you go to for the press but return because the buzz is genuine and w...
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People & Pizzerias
Fralo’s Art of Pizza, San Antonio, TX — The Art of Pizza
[SlideDeck2 id=35939] Texas couple bakes up success in San Antonio The art and craft of making pizza is something Frank and Lori Hakspiel take very seriously. That’s why they named their joint in San Antonio — now one of the city’s busiest and ...
Topics
Menu Development
Trending Recipe: Pizza Zucca al Pancetta
Winter is upon us, and a lack of farm-fresh vegetables requires a bit of creativity in the kitchen. The contrast in colors and sweet-and-salty flavor makes this one a winner. Try it as a special to get your customers interested. For more winter ingre...
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People & Pizzerias
Interact — November 2014
The September “Take-over issue” release party (Above) Brian Weavel, owner of Anna’s Pizza and Pasta, in Winnebago, Illinois, threw a release party for September’s “Take-over Issue” of Pizza Today. He gave samples of dishes he made ...
Topics
Brand & Marketing
Man on the Street: The Art of the Pizza Crawl
Learn more about your competition and the industry by touring other pizzerias Let’s pretend for just one page in this magazine that you aren’t 100-percent satisfied with your pizza. You’ve been making it for years but a little voice in y...
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Menu Development
Five fabulous winter toppings to heat up your menu
The Big Chill Winter is my busiest season to sell pizza. Unfortunately, this is also the time when produce prices soar to new heights and the quality of these veggies hits a new low. I not only struggle keeping my parking lot cleared and salte...
Topics
Operations
Light it up
Easy ways to improve external security Criminals are always looking for easy targets. They will take advantage of any opportunity that makes a business look weak or vulnerable. Burned out lights hide their lurking. Unlocked doors invite them i...
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Operations
On the Floor
Is there a magical formula for floor plans? In Somerville, Massachusetts, a small pizzeria called “A4 Pizza” packs a punch in just 1,200 square feet. Customers who sit at the end of the bar have a front-row seat to the main attraction: a w...
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Menu Development
Let the adventure begin — sauceless pizzas
Creative pies defy the norm to become menu stars Years ago, the late, great Pat Bruno, who spent decades as Pizza Today’s resident chef, predicted the rise of white pies — that is, pizzas without a sauce. Today, sauceless pizzas become mai...
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Employee Management
Act like they own the place
Employee ownership can boost productivity Operators want to reward their best workers, but there are only so many promotions an employee can earn. One way to keep key employees is to offer them ownership in the company. That can mean anything ...
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People & Pizzerias
Places that Rock: The Backspace / My Father’s Pizza / Blind Lady Ale House
The Backspace 507 San Jacinto Blvd. Austin, TX 78701 (512) 474-9899 thebackspace-austin.com Residing in a restored 130-year-old building, the pizzeria’s interior is rustic with vintage hanging church lights over the bar, wagon wheel wall décor and...
Topics
Menu Development
Respecting the Craft: Classic Chianti
For many years Chianti has been called the wine of Italy. Well known for its original straw bottle, Chianti goes very well with pizza and pasta due to its light character and good acidity content. Other wines, such as Barberesco, Lambrusco or Gragnan...
