Author Archives: Alyson McNutt English

Avoiding Trademark Trouble in Advertising

2013 February: Avoiding Trademark Trouble in Advertising

Then the New England Patriots and New York Giants faced off in last year’s Super Bowl, it marked the biggest event of the NFL season. But for pizza purveyors, it wasn’t just a big sports day: American appetites for football and food make Super Bowl Sunday a major moneymaker. Nearly 50 million Americans ordered takeoutMore »

Going Green

Recycling bin

If you’ve resisted going green because of cost-conscious concerns, you may be missing out on major savings Going green: Sure, it’s a catchy term…and maybe it’s even a little bit of a cliché at this point. But it’s a mistake to ignore the idea behind the phrase. For pizzeria proprietors, it’s time to put awayMore »

Customer Feedback: Getting It and Using It

2011 April: Survey Says

It’s not always easy to hear criticism, but for pizzeria owners, it can be critical to your business. From comment cards to secret shops, different feedback methods will get different results. Here’s what you need to know about four common kinds of customer feedback and how you can best use them to help boost yourMore »

2009 July: Main Menu

2009 July: Main Menu

At any restaurant, the quality of the food served is the most important factor in a customer’s happiness. But it’s not the only thing that matters. Consciously or not, customers are forming an opinion about their dining experience from the moment they enter your establishment. “Consumers can go anywhere to eat, but they’ll pay aMore »

2009 June: Bing in the Green

2009 June: Bing in the Green

If you’ve overlooked your restaurant’s outdoor decorating, now’s a great time to dig into exterior design. Experts say landscaping around your pizzeria isn’t a frivolous expense: paying attention to your green spaces outside will help you attract more customers, which translates into more greenbacks for your cash register inside. You wouldn’t settle for a restaurantMore »

2009 March: Whats in a Name?

2009 March: Whats in a Name?

It’s not unusual for pizzeria owners to trademark their store’s names. But some owners are taking their quest for brand originality beyond the store sign and onto the menu by registering trademarks for distinctive offerings. Does registering a menu item trademark make sense for your business? Ask yourself these questions to determine if the legalMore »

2010 January: Buy It Now

2010 January: Buy It Now

When Scott Gittrich founded Toppers Pizza in Champaign, Illinois, in 1991, he didn’t look for prime locations for his shop. After all, in the early 1990’s, 95 percent of his stores’ sales were delivery. But as his pizzerias became more popular and expanded into several states, he started rethinking how Toppers interacted with its customers.More »

2012 May: SHOWTIME

2012 May: SHOWTIME

For Brixx, a southeastern-U.S.-based chain of brick-oven restaurants, having a performance kitchen was just a natural extension of the restaurant’s branding strategy. “Making the pizza in the brick oven is all part of the show,” says Eric Horsley, Brixx managing partner and lead design strategist. “Guests are fascinated by the inner workings, and it’s justMore »

2012 March: On The Go

2012 March: On The Go

When Teresa Corea-Golka’s grandfather started Roma D’Italia in Tustin, California, more than 40 years ago, he wasn’t thinking about creating a carryout concept for his sit-down Italian restaurant. He just wanted happy customers. But Roma D’Italia’s original location only had seating for about 35 guests, and it was the only Italian place around. The restaurantMore »

2011 April: SMARTER MARKETING

2011 April: SMARTER MARKETING

For pizzeria owner Adam Goldberg, advertising isn’t something you do when you want to kick-start a slow sales month. It is part of business as usual. “It’s really important to never stop marketing and advertising … even when our sales are up,” says Goldberg, owner of the southern California-based Fresh Brothers pizza chain. And theMore »