Author Archives: Pizza Today

2011 May: Social Media

2011 May: Social Media

Pizza Tweets Organic Pizza Co @OrganicPizzaCo Enjoy the #Colorado sunshine today on our patio for lunch – a slice of scrumptious OPC pizza and @Oogave soda for $3.99 Why it works: This tweet lets Twitter followers know that the restaurant’s patio is open for business while at the same time highlighting a daily special featuringMore »

2011 May: Inbox

Pizza Cares Several of my employees have had cancer strike their families as well. We are going to have in-house fundraisers for them. If possible, it would take someone with more connections than me, I would like to see something like a pink ribbon promoting cancer awareness for either an entire month or even anMore »

2011 April: Social Media

2011 April: Social Media

Pizza Tweets Papi’s Pizza @Papispizza Dinner idea 4 tonight: 16” pepperoni, toasted ravs, 2 liter of Pepsi, a qt of rocky road. Yes, we will deliver to your sofa 636-458-1313 Why it works: This Tweet offers a complete meal — appetizer, pizza, dessert and soda. It mentions delivery and offers the all-important phone number soMore »

2011 April: Inbox

2011 April: Inbox

How to submit your letter Submit your letters via email [ jwhite@pizzatoday.com ] or Facebook keyword search: Pizza Today Where’s My Mag? I have received your magazine in the past, but I quit receiving it. I have been to your Expo three times and plan on going again. Could you please put me back onMore »

2011 April: Five Questions

2011 April: Five Questions

Family Pizzeria Stafford, Virginia Mike Cain has owned Family Pizzeria since 1985. He uses family recipes and the restaurant is firmly steeped in the local community. Q: You offer a 28-inch pizza. What logistics are involved in producing such a size? A: We had to cut a notch in our kitchen doorway to get theMore »

2011 April: Business Solutions

2011 April: Business Solutions

Did you know that a 14-inch pizza actually has nearly twice the surface area of a 10-inch pizza? It’s true, and all it takes to show customers that fact is a little simple math. Let’s turn back the clock to your school days, where we’re sure you learned in math class that “pie” equals 3.14.More »

2011 March: Business Solutions

If you’re about to open the doors of a new pizzeria, you’ve no doubt given lots of thought to your oven and POS selection, but have you taken the time yet to thoroughly examine the massive amount of smallwares you’ll need to run your new location? Whether it’s your first restaurant or your 10th, sometimesMore »

2011 February: Pizza Expo – The Heat is On!

2011 February: The Heat is On!

It’s February, and that means the folks in the International Pizza Expo offices are putting the finishing touches on the annual event that brings more than 6,000 pizzeria operators under one roof. Slated for Tuesday, March 1, through Thursday, March 3, the show –– now in it’s 27th year –– will be held in theMore »

2011 February: Business Solutions – Portion Control

2011 February: Business Solutions

We’ve beat this drum before, but we’ll continue to beat it until operators everywhere heed the call and begin taking portion control seriously. The fact of the matter is that portion control is sound business that should save you at least five percent on your food costs — and it’s incredibly easy to enact. Let’sMore »