December Issue 2011
Big Dave Ostrander
I recently had a request for a vegan pizza. What do you suggest?

John Noe
Hi John. I did a little research in veganism and found the definition from a quick Google search. A vegan (pronounced VEE-gun) is someone who, for various reasons, chooses to avoid using or consuming animal products.
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Jeremy White, Editor in Chief
November and December bring the holidays, and there’s no better time to be thankful. What are you thankful for? If your business is operating and turning a profit, you’ll probably start your list right there considering what we’ve had to endure as an industry over the last several years.
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Tom Lehmann
Q: On my flour bags it says: “bleached, enriched and bromated.” What does this mean?
A: The bleaching of the flour is done only to remove its yellow pigments, making it brighter and whiter in color and appearance. Aside from that, there is no other importance to bleaching the flour.
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Bill Oakley, Executive, V.P.
We are pulling out all the stops to make sure next year’s Expo is the largest and best show ever! We’re offering you more than 80 pizzeria-boosting seminars to choose from, as well as our new daily Power Panels and an expanded pre-show seminar day designed for the new operator and first-time attendee.
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Pizza Today Staff
Slice of Hope
Friday was such a great success for Slice of Hope here at my restaurant. We had been advertising for roughly three weeks and the turnout that our community showed was tremendous. I will be sending a check for the amount of $465.04 to the Karen Mullen Breast Cancer Foundation today.
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Scott Wiener
It’s great when your phone is ringing off the hook, but I have a feeling your heart sinks every time the voice on the other end offers to “feature” you on their daily deal Web site. If you haven’t received one of these calls, it’s only a matter of time before you do.Read More
Scott Anthony
How can I make money without doing anything? Author Michael Phillips says that “Money will come when you are doing the right thing.” The right thing could mean following the Golden Rule. As restaurateurs we can give our guests what they want and make a healthy profit at the same time with gift cards. Read More
Jeff Mahin
To begin to try and define what makes good pizza might take years of in-depth research, highly elevated arguments and countless caloric consumption. And after all is said and done, you would still be where you started. Pizza varies from region to region, city to city, and even street to street.Read More
Pamela Mills-Senn
When it comes to scheduling, it must seem as if the skills of a magician are called for, especially when it comes to waitstaff. In this case, there are numerous things to consider: how many tables to assign to servers; the number of people needed on the floor at a given time; how to keep employees busy when they’re not serving and ensuring fairness so as to avoid complaints of favoritism, just to name a few.Read More
Mandy Wolf Detwiler, Managing Editor
Dallas might be known more for its Cowboys, barbecue and Southern charm than its pizza scene, but a handful of upscale operators are set on turning that around. Among them is Joseph Palladino, a restaurateur who –– with two other concepts under his belt — seems to be hitting all the right buttons with his four-store Coal Vines.Read More
Pasquale "Pat" Bruno
Olive oil can be your best friend in the kitchen or your worst enemy. Using a first-rate olive oil can elevate the flavor and goodness of any food — pizza, pasta, sandwich or salad. Using an inferior olive oil can lower a dish to a level that is less than acceptable by any standard of good taste.Read More
Pizza Today Staff
Venezias Pizzeria
Our restaurant isn’t just for adults. Bring the kids and let them enjoy awesome food from the kid’s menu!
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Daniel P. Smith
With three corporate pizza behemoths in her backyard — not to mention a dozen other independents, Jeannette Magaro, owner of Mia’s Nikoli’s Pizza in Camp Hill, Pennsylvania, knows creative and strategic marketing is a must if her eight-year-old shop is to secure customers and profits.
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Denise Greer, Associate Editor
Hundreds and even thousands of people pass by your pizzeria on a daily basis. What message are your windows sending?
How to approach window signage and advertising varies from pizzeria to pizzeria. Westshore Pizza in Tampa, Florida, has large, wide front windows facing a busy thoroughfare.
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