Pizza Today Articles
Respecting the Craft: How to open with correct menu pricing

When opening a restaurant, one of the worst things you can do is over price your menu. You can always raise your prices, but when you see a restaurant lower...


Respecting the Craft: Lean and Mean

I had to make an executive decision. I realized at the 11th hour that my kitchen at Tony’s of North Beach in the Graton Casino would not be able to...


Respecting the Craft: Opening Day

Three restaurants opening within 10 days — How am I going to do it? I am literally 10 days away from opening two new restaurants in Northern California at a...


Respecting the Craft: Know your demographic

When I opened Pizza Rock II in Las Vegas, I tailored the menu very much like I did in the first store in Sacramento. However, I did add a few...


Respecting the Craft: Down and out in Las Vegas

Honestly, I have never been a fan of a certain nationally known food distributor. Early in my career I disliked their approach and practices when it came to their reps....


Tony Gemignani talks secrets to great tasting tomato sauce

Q: What are some ways to properly preserve and store tomato sauce? A: In order to make a great tasting tomato sauce you always want to use the best and...


Respecting the Craft: Delayed Start

How social media prevented us from opening for two weeks Like most new restaurants, the opening of our Pizza Rock II in Las Vegas had to be delayed beyond our...


Tony Gemignani talks pros and cons of mobile pizza oven

Recently, in every course I have had at least one or two students who have been interested in the concept of mobile ovens. Here are a number of pros and...


Respecting the Craft: Ready for expansion?

As I write this article, it’s December 2013 and I have seven restaurants. But six weeks ago I had four. Over the last 12 months we have been building three...


What Type of Alcohol Licensing is Best?

Q: Is it better to have a full liquor license, a wine and beer only license, or none at all? A: Years ago when I was traveling a lot, Todd...