Author Archives: Dan Collier

No weigh? No way!

weighing ingredients, scale, dough

If you aren’t weighing ingredients, you are throwing money away   Anything worth doing is worth doing correctly, right? Your pizza is no exception. Your goal with every pizza should be two-fold: Make a profitable pizza. Make a consistent pizza. Anything less than that means you are cheating your customers as well as yourself. DoMore »

Dan Collier Expo Exclusives 2012

I had an epiphany. It was a long time coming. Pizza marketing is and always will be about the database. Over the past couple of years, some of the old-school marketing had been dying in an ugly, expensive manner. Old-school marketing was being compared with dinosaurs. “Print is dead,” they said. Everyone was clamoring forMore »

2011 September: EXPENSIVE LESSONS

2011 September: EXPENSIVE LESSONS

What keeps you awake at night? For me, 25 years in pizza has provided tremendous fodder for 3 a.m. nightmares. I read Pizza Today and attend International Pizza Expo because I want to learn from the successes and mistakes of others. I’m not too proud to tell you some of my most expensive mistakes. TheseMore »

2011 January: My Turn

2011 January: My Turn

My Turn Marketing: Basic is Best BY DAN COLLIER // RUSTY’S PIZZA PARLOR, VENTURA, CALIFORNIA Every time I read about a great sports coach, the article indicates that in order to achieve excellence, the coach took the players ‘back to basics.’ Just like in sports, I believe pizza marketing has basics. My Back to BasicsMore »