Author Archives: Robyn Davis Sekula

Dinnerware – Single Use

2011 February: Single Use

Disposable plates and utensils may not sound like a good way to go in this day and age of green fever, but some pizza restaurant operators are saying that’s what their customers want –– and what works for them, rather than real china and metal utensils that have to be washed. For a more casualMore »

2009 August: Carpet Care

2009 August: Carpet Care

Ask Rebecca Black why she loves carpet, and she can sum it up in one word: noise. Black is vice president of operations and franchise support for Alhambra, California-based Shakey’s USA, a 55-restaurant pizza company that plans to open 10 new stores in 2009. Carpet helps absorb the sounds of families with young children whoMore »

2009 March: Seeking Green

2009 March: Seeking Green

Bob Marshall, owner and chef of Biga Pizza in Missoula, Montana, can just about tell you where everything you’re eating at his restaurant comes from and how it was treated in its short life. For the most part, the food is organic, and whenever possible, it comes from within a few hundred miles of hisMore »

2009 March: A Grand Theme

2009 March: A Grand Theme

Fifteen years ago, Don Bellis wanted to bring the concept of wood-fired pizza to the west coast. A little homework with other business owners told him that the new restaurant would be his life, and he’d likely spend more time at the restaurant than at home during the oncoming years. So he decided to createMore »

2010 June: Beer Tour

2010 June: Beer Tour

For many consumers, pizza and beer are a natural pairing. The cold frosty beverage is the perfect antidote for hot, bubbling cheese, and an acceptable small celebration when out with friends. But consumers are also becoming pickier –– and not just any old brew will do anymore. Thanks to the wealth of information available atMore »

2010 April: On the Air

2010 April: On the Air

For 23 years, Dana Siller has relied on radio to get the word out about Jerry’s Subs & Pizza, a Washington, D.C.- area group of 66 franchised restaurants. Siller, director of marketing at Jerry’s, created a character, Jerry, who converses regularly with various callers in his ads about his restaurant’s sandwiches and pizzas. His “Jerry”More »

2010 March: Customer Interaction

2010 March: Customer Interaction

You know the signs. The customer pushes their plate away and frowns. Or they peek under the lid of that pizza box and shake their head. Something’s wrong –– and they’re about to complain. What happens in the next few minutes will determine if that customer’s going to leave satisfied or start spending their hardearnedMore »

2010 February: By the Book

2010 February: By the Book

Employees may not pay much attention to that little handbook you give them when they’re hired. But just because they aren’t all that interested in their employee handbook doesn’t mean you can toss it together haphazardly, or, worse, skip it altogether. “Handbooks are very important, almost crucial to the livelihood and the survival of aMore »

Carpet Care

A solid carpet care plan is essential, experts say, to keeping carpet looking good, particularly in a busy restaurant setting. There is guidance out there to help you find the right equipment and people. The Carpet and Rug Institute and the Institute of Inspection Cleaning and Restoration maintain databases of experts and equipment that canMore »

Defining Organic

The Organic Trade Association provides background and information about organic food on its web site, www.ota.com. The OTA defines organic as food that is produced in soil that is free of toxic and persistent pesticides and fertilizers. The food itself must be raised without the use of antibiotics, synthetic hormones, genetic engineering, sewer sludge orMore »