Pizza Today - June 2018 - 14

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A MOMENT WITH MANDY

Pizza is hip to be square. We asked our Facebook community to show
their gorgeous square pies in the comments and they came through!

Slip N Slide
In our positions as editors of this
magazine, we travel around the country
visiting all kinds of pizzerias big and
small. As part of our visit, we usually
take a tour of the kitchen. I can't tell you
how many times I've taken one step in
and just about busted my rear. Pizzeria
floors, you see, are slippery business.
"Watch that floor. It's pretty slick."
I've heard on more than one occasion
(and yes, I've stopped wearing the Crocs
I so famously adored a few years ago).
You wouldn't let your customers walk
on a floor as slick as ice, so why let your
employees?
True, some of them might be wearing
slip-resistant shoes - but not all can
afford them at a cost of $100-plus.
On the flip side, I've seen pizzeria
owners pay for their employees' first
pair. That's a win-win for both parties.
Aside from slips and falls, how level
is your floor? I'll be the first to admit I
got off our elevator here at Pizza Today
and my toe caught a tile in our hall.
Had I fallen and been hurt, our landlord
would be at fault, as that part of the
building is their responsibility. Luckily,
the only thing injured was my pride.
Bring in a trusted friend, your partner
or spouse or another family member.
Ask him or her to test your kitchen's
floors in a new light. If you're storing
items in a cellar, check those steps
periodically. Look for sharp corners on
cabinets and shelves -anything that
can cause an employee injury.
Finally, fix it. Don't put it off until
you can "get to it." You're still at
fault, whether your customers or your
employees are hurt.

Fred Santos

Thomas Salvino

Vince Randazzo

Tony Cerimele

Sarah Brittin

When I'm training someone
new I make them use a
scale until they know what
the correct weight should
look and feel like. Then it is
free hand. My cheese cost
has remained within 1% of
projected
Tim Core

John Arena

Glenn Cybulski

We went to slices a few
years ago. Less waste cuz
not a bunch of shredded
cheese all over. More
consistent on pizza cuz of
the slice count to cover the
pizza.
Jim Zimmerline

Vincent Rotolo

Lorenzo Colella

Be honest, no New York
pizzeria measures the
cheese, we just know.
Anthony Rubeo

Scales and pails... portioning
has given my company
consistency and saved me so
much money over the years!
Jonathan Cowan
Tom Nicholson

Giovanni Labbate

MANDY WOLF DETWILER is managing editor
of Pizza Today.

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Jeremy Galvin
1 4 / P I Z Z AT O D AY. C O M / J U N E 2 0 1 8

Be honest - how do you
portion your cheese?
We free hand. I tried
switching to cups for portion
control, but it was literally
impossible to get my staff to
stick to it.

MA NDY WO L F DETWI LER

COMPLACENCY
LEADS TO DANGER

FACEBOOK Q&A

Louie Trupiano

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Pizza Today - June 2018

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