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Industry News
Commentary: Melt Your Heart
Last April I was in Italy and stopped into a panini restaurant in Parma for a quick lunch. It was a small shop that constituted its home country’s version of fast food. Much like a major burger chain here in the U.S., it was efficient and inexpensi...
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People & Pizzerias
Conversation: Nicole Bean, Pizaro’s Pizza, Houston
Owner talks logistics of offering three pizza styles Pizaro’s Pizza Houston, Texas We operate a fast-casual concept with two locations serving Napoletana, New York and Detroit-style pizzas. We offer a simple counter service and table delivery ...
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Operations
Man on the Street: Breaking Away from the Family Business
It’s not always easy, but sometimes necessary We all love supporting old businesses. When people tell me about a great pizzeria in their town, they always add: “it’s been there forever!” But as much as longevity is a badge of honor, it can be...
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People & Pizzerias
Destinations: Fatto Americano, Pizzeria Bebu, Roseland Pizza
A Look at Pizzerias Across America Fatto Americano | New Brunswick, NJ Fatto Americano is a newcomer of the New Jersey pizza scene, opening in April 2018. “Meaning ‘American Made,’ Fatto serves Neo-Neapolitan pizza, blurring the lines betwee...
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Dough Production/Development
Knead to Know: Sticky Situation
How to correct a dough that is too wet and sticky Q: My dough feels fine after mixing, but after 24 to 48 hours of cold fermentation in dough boxes the dough is always wet and sticky. I’ve tried reducing the dough absorption to no avail. A: The num...
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Finance & Growth
The Long Haul
Achieving longevity takes a willingness to continue learning and embrace change A wise king once said that eternity was in the heart of man. The truth is that mankind looks toward his future without setting an end date for his life. Starting a bu...
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People & Pizzerias
Pizza Today on the Road: Pizza Taglio, Pittsburgh, PA
New Traditions Third-generation pizzaiolo operates pizzeria in family’s hometown Pizza Taglio’s high ceilings are perfect for its wood-fired oven, and both help keep the restaurant afloat in a high-rent district of Pittsburgh. The city’s gentri...
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Industry News
Commentary: Seeking Our Next Young Entrepreneur of the Year!
Last year, Associate Editor Denise Greer came up with a great idea. She’d noticed the growing number of young pizzeria operators who were bringing unrivaled enthusiasm to the contests at International Pizza Expo in Las Vegas (registration for the 2...
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Dough Production/Development
On Ice: Does frozen dough make sense?
Question: We are just a small tavern pizzeria and we would like to make our dough once a week and freeze it rather than making it fresh during the week. Is this possible? Answer: Yes, it is possible, and it makes a lot of sense to do so, too. Freez...
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Menu Development
Where’s The Beef?
Ground beef is a forgotten topping that can pay off One of my first pizzeria visits when I started working at Pizza Today 18 years ago remains one of my most memorable. The destination was Omaha, Nebraska, a city to which I had not previously ...
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Operations
Hand in Glove
The use of gloves in restaurants is common, but is it done right? The impetus behind this story is a tale as old as time: while waiting to place an order for a donut and a coffee at a large breakfast chain, I waited for the only counter employee to ...
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Employee Management
The Buck Stops Here
How to spot and stop employee theft What if your employees, or at least one of your employees, are ripping you and your business off? It might be as little as a wayward breadstick or an extra-long break, or it could be as blatant as stealing money fr...