Smoked
Discover how to elevate your ingredients with smoked meats and cheeses. Pizza Today selects this year’s 100 top-grossing independent pizzerias in the nation.
October 2013
Published: October 29, 2013
Topics
Employee Management
What’s My Pizzeria Worth?
Unlike automobiles or homes, assigning a value to any business, let alone a restaurant enterprise such as a pizzeria, can be a biased, meandering task filled with subjectivity, high emotion and figure-swaying details. It’s anything but concrete. A....
Topics
Employee Management
Delivery as a marketable service
Nearly 80 percent of U.S. pizzerias offer delivery. What does delivery mean to you as an operator? a) An additional avenue of revenue? b) A selling proposition? c) A daily challenge of overseeing drivers and deliveries? d) All of the above You probab...
Topics
Menu Development
Big Dave Ostrander talks dough consistency
Q: Dave, I make my dough fresh every day. Some days it’s perfect and others it’s either too soft or too firm. Since I hand stretch, this is a big deal. What am I doing wrong? Tony S. via e-mail A: Hey Tony! Early on, I also suffered from this dou...
Topics
Menu Development
That’s a Wrap
Operators are faced with the daunting challenge of keeping menu items interesting, yet approachable; filled with tasty ingredients, yet cost-effective. Wraps fulfill this need. Simply put, wraps are a type of sandwich usually made with a soft flatbre...
Topics
Employee Management
Online, mobile, tablet visibility critical to success
Can your pizzeria be found? Sometimes customers have trouble finding Coal Fire Pizza, located near Baltimore. “They’ll say, ‘We tried Google Maps and MapQuest and the directions were wrong,” says Dennis Sharoky, president of the five-unit com...
Topics
Employee Management
Customer Feedback: Getting It and Using It
It’s not always easy to hear criticism, but for pizzeria owners, it can be critical to your business. From comment cards to secret shops, different feedback methods will get different results. Here’s what you need to know about four common kinds ...
Topics
Employee Management
Buying Equipment: New or Used?
Jim Fischer’s been in the pizza game for nearly 40 years and in that time, he’s never purchased a new oven. “Not a single one. It’s always been a demo model or a remanufactured oven,” says Fischer, who, after a lengthy run as a Little Caesa...
Topics
Operations
Use benefits of phone system to increase sales, productivity
Investing in a call management system, whether simple or sophisticated, is money well spent when operators learn to take full advantage of the system’s features. Today’s call management systems have the capacity for multiple to unlimited phone li...
Topics
People & Pizzerias
Il Pizzaiolo: Pizza Today travels to Lefty’s Chicago Pizzeria in San Diego, California
[SlideDeck2 id=576] Far from the midwest both geographically and culturally, San Diego isn’t exactly the place in which one would expect to find stellar Chicago-style pizza. But that’s exactly what we discovered this summer when our travels took ...
Topics
Employee Management
2013 Pizza Today Hot 100 Independents
Each year, we mail out surveys to independent pizzerias across the nation. Using their responses, we compile our Hot 100 list — a ranking of America’s 100 largest independent pizza operations (based on sales). This issue is eagerly devoured by Pi...
Topics
Menu Development
Dough Doctor Tom Lehmann explores Chicago thick and thin-crust pizzas
The Dough Doctor on Making Chicago Thin Crust and Chicago Thick Pizza Chicago is perhaps best known for its deep-dish pizza – that ooey, gooey, cheesy, saucy concoction served in round pans (read on for more on creating this type of crust). But Chi...
Topics
Menu Development
Fall favorite squash: great for autumn pizza menus
Squashed dreams is not quite what it sounds like. It’s October, and that means the winter squash are plentiful and without a doubt something you should be taking advantage of. All kinds of gourds, big and small, are in abundance and ready for your ...
Topics
Menu Development
Man on the Street Scott Wiener talks unique desserts
I’m bored. Desserts at pizzerias have become as predictable as an episode of “Looney Tunes” and I’m getting tired of the antics of gelato and cannoli. Things don’t have to be like this and I have proof! Here are a few unique desserts that h...
Topics
Menu Development
Tony Gemignani talks prosciutto
The best prosciutto on the market is not necessarily prosciutto di Parma, although it is one of the top ranked. It comes down to personal preference. The attention to detail, care and tradition that goes into making prosciutto di Parma are just some ...
Topics
Menu Development
Transform any pizza with smoked meats and cheese
Smoking foods has been around forever. There are very few natural manipulations that humans have used to influence the taste and texture of food while preserving it at the same time. The salted and smoked meats that ancient humans preserved enabled t...
Topics
Operations
Jeremy White, Commentary — A Customer Service Failure
We sat there… and sat there… and sat there…. My oldest son had just finished up playing a doubleheader in baseball. It was one of the hottest days of the year. In fact, he had to be removed from the game due to heat exhaustion. Needless to say,...
Topics
Menu Development
Pizza Today reader asks for sweet dessert recipes
SOMETHING SWEET Q: We’ve outsourced desserts for the last four years. I’d like for us to make our own, but don’t know if it will be worth our time and labor cost. Which way is better for us? Tabitha Rusk Santa Clara, California A: Tabitha, it r...
