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MAGAZINES
October 1, 2019

October 2019

MAGAZINES
October 1, 2019

October 2019

Dante

Independent Pizzeria of the Year

Go inside Nebraska-based Dante, Pizza Today’s 2019 Independent Pizzeria of the Year, to discover how the trendsetting restaurant dominates the Omaha market. Explore topping trends and dollop ideas. Find tips on promoting gift cards during the holidays, waste management and hosting events. 

 

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

Topics Operations

Mike’s Monthly Tip: Become Your Own Customer

Why eating and drinking in your own establishment is a good idea Should I eat or drink inside my pizzeria? The answer is yes …  and no. When it comes to eating and drinking your product, served from your staff, there are particular ways to accompl...
Topics Menu Development

The Climbers: Pizza Topping trends and how to cash in on them

There’s a pizza meme going around of the brutal scene in Casino where Joe Pesci is forced to watch his brother get whacked. However, instead of his brother, it’s pineapple going on pizza. The point of the meme is to show how traumatic it is t...
Topics People & Pizzerias

2019 Independent Pizzeria of the Year: Dante, Omaha, NE

The Season of Dante Nebraska-based restaurant named Pizza Today’s Independent Pizzeria of the Year Starting a culinary movement turned out to be just the beginning for chef Nick Strawhecker. It is a rarity to lead an entire movement in a city and a...
Topics Operations

Waste Management

The savvy steps pizzerias can take to reduce kitchen waste Toppers Pizza has its eyes on waste – and for good reason. After all, food waste has an impact on profitability, the environment and, increasingly, consumer sentiment. Over the last 18 mont...
Topics Brand & Marketing

Holiday Gift Cards: Ramp It Up

How to make your restaurant gift card the must-have gift of the holidays The holiday season has shoppers everywhere scrambling for the perfect gift, the last-minute gift, stuff to fill a stocking, teacher gifts and coworker kudos. But shoppers need n...
Topics Brand & Marketing

Man on the Street: Boxing Lesson

Sometimes I forget that I have the world’s largest collection of pizza boxes. It’s not like they’re sprawled all over my apartment; I have a highly organized spare closet that allows me to keep over 1,500 (mostly unused) boxes both out of sight...
Topics Industry News

Commentary: Three’s a Crowd?

How do you personally feel about third-party delivery? Pizzeria operators I speak to on the issue seem quite divided. It’s very much a “love it or hate it” scenario. I know shop owners who do not offer delivery and say the ancillary income they...
Topics Menu Development

Top That: Dollops add gusto to great pizzas

While I can’t remember the first time I ate a pizza with dollops of any cheese, I do remember the first one that wowed me. It was Tony Gemignani’s New Yorker at Pizza Rock in Sacramento I traveled to my first year at Pizza Today. The dollops of r...
Topics People & Pizzerias

Destinations: Oakland Pizza Co., CT, The Independent, Seattle and Milo SRO, Santa Monica

A look at pizzerias across the U.S.   Oakland Pizza Co. | South Windsor, Connecticut Opened in 2018, Oakland is the second pizzeria for Camille and David Noad. Their first spot, Camille’s Wood Fired Pizza, opened in 2013 in nearby Tolland. The...
Topics Dough Production/Development

Calculating Any Size of Pizza: Three (.14) is the Magic Number

How to calculate how much dough you need for ANY size of pizza Want to calculate the amount of dough needed to make any size of pizza? No problem! Just use of our old friend “pi” to calculate the surface area of a circle, and then use that number...
Topics Operations

The Sounds of Dining

Five factors to consider for background music Playing songs that reflect your restaurant’s style can go a long way when it comes to sales: music that matches an eatery’s brand can lead to an increase of 9.1 percent in sales, according to a study ...
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