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Welcome to "Beyond Margherita" the pizza blog for the open minded

  • Transitioning from Chef to Pizza Chef

    Posted on Friday, September 10, 2021 by Alan Pizzaiolo TribeNo comments

    Lately we heard of a few pizzaioli that switched from cooking in a professional kitchen to working in a pizzeria. This accidentally coincides with the release of our podcast interview with Gabriele of Pizza Lab in Amsterdam who made the jump himself. Initially we thought we would ask a few of our ex-chef friends about their experience with the aim of collating the info into a blog post, but when ...

  • Trial Shifts. To pay…. ? or not to pay…..? That is the question.

    Posted on Monday, September 6, 2021 by Alan Pizzaiolo TribeNo comments

    TRIAL SHIFTS To pay…. ?or not to pay…..? That is the question. Trial shifts have long been a hot topic; coveted in the hospitality industry and relied upon to assess suitability of prospective employees, the debate on whether they should be paid or unpaid rages on. After seeing a post in one of our Facebook groups and a lot of uncertainty and disinformation around this topic, we have asked Kaajal ...

  • Who is up to be the next Pizza ambassador?

    Posted on Tuesday, August 31, 2021 by Alan Pizzaiolo TribeNo comments

    Last week I read with interest a brief post by Gavin Smith , Managing Director at Pizza Pilgrims, on LinkedIn, on the importance of making hospitality attractive as job and offering decent wages and work conditions. At Pizzaiolo Tribe we have been talking about this for a while, and we are not the only ones. The Caterer magazine pretty much features an article a week about this issue. In reality, ...

  • Communication fails

    Posted on Friday, August 20, 2021 by Alan Pizzaiolo TribeNo comments

    Today I had an interesting conversation with a Pizza Chef. He's looking for a new position because he has trouble with public transport. It is taking him sometimes 2 hours to get home in the evening. This made me think. Do employees and employers really communicate on a meaningful level. Shouldn't this person before even start looking for a job, try to find a compromise with the current employer? ...

  • How to open a pizzeria on a shoestring. 12: External Stakeholders

    Posted on Thursday, July 29, 2021 by Alan Pizzaiolo TribeNo comments

    Part 12 External Stakeholders Although your little pizzeria will work well without putting any effort in maintaining a good rapport with your external stakeholders, in my experience having a good working relationship can help us more than we realise. Just to make it clear an external stakeholder is someone that is affected or can affect the performance of the business, but does not work in the ...

  • Is automation the way forward?

    Posted on Wednesday, July 7, 2021 by Alan Pizzaiolo TribeNo comments

    All this talk about salaries, the shortage of pizza chefs and endless posts on Facebook on how even £15/h salaries are not competitive is becoming frankly boring but also frustrating. The reality is a lot of pizza places outside large cities will always struggle to find pizza chefs, no matter what. Yesterday I read on the BBC News app that some places in the Lake District had to shut or work on ...

  • Salari Lordi e netti nel Regno Unito

    Posted on Wednesday, June 30, 2021 by Alan Pizzaiolo TribeNo comments

    Molto spesso vedo la domanda “ma il salario e’ lordo o netto?”. Capisco bene perche’ in tanti si facciano questa domanda. Quando lavoravo in Italia non sapevo neanche che ci fosse un cosi’ detto salario lordo. Di solitio quando contrattavo per lavori stagionali chiedevo X salario al mese, e in un modo o nell’altro mi arrivava (busta paga, nero, etc). Poi quando sono arrivato in Inghilterra mi ...

  • Pizza Chefs Salaries Report

    Posted on Wednesday, June 16, 2021 by Alan Pizzaiolo TribeNo comments

    We have analysed 80 live jobs on PizzaioloTribe.com and Indeed and collated this information. Things to consider: When a range was given we used the middle point. For instance if the job ad stated from £11/h to £13/h, we used £12/h The jobs we used were live as at June 15 and no older than 2 weeks For London we included zone 1 to 6 We divided the positions into Head Pizza Chef and Pizza ...

  • Employers need to start running a company not for themselves, but for everyone.

    Posted on Thursday, June 3, 2021 by Alan Pizzaiolo TribeNo comments

    We have been calling the “shortage of pizza chefs” well before Brexit happened, and in as much as we hate saying “we told you so”, this was plain and clear to everyone that would bother thinking about what would happen once the UK closed its borders. What we didn’t know was the extent of it, both in size and geographically. Brexit was the nail in the coffin, but the pandemic was the instigator. ...

  • Pizzaiolo Survey

    Posted on Monday, May 24, 2021 by Alan Pizzaiolo TribeNo comments

    We recently surveyed more than 100 pizza chefs, living and working in the UK and as usual (and not surprisingly) salaries are always a hot topic, but with this survey we also wanted to find out what motivates pizza chefs. Of the 136 pizzaioli that responded the majority are Head Pizza Chef (Q1) and works for an independent pizzeria or a very small chain (Q2). The amount of hours worked seems to ...