Man on the Street: Good vibrations

Scott Weiner

Even the biggest dive spots have a vibe to cash in on Marketing folks call it “branding” but I’ll just call it “vibe.” It’s a huge part of what attracts me to (or keeps me away from) your business. I don’t believe there are any best pizzerias, only pizzerias that fit better for different situations.More »

Man on the Street: Deep-dish pizzeria opens under the radar

Scott Weiner

How I slept through NYC’s first deep-dish pizzeria opening You’d think it would have caused massive riots throughout the city, but when a deep-dish pizzeria called Emmett’s opened in New York at the end of 2013 nobody seemed to notice. It was an especially tender time for the Chicago versus New York debate thanks inMore »

Man on the Street: Go Nuts!

Scott Weiner

When was the last time you added a new topping to your menu? I’m sure you’re busy enough with the usual pepperoni, sausage and mushrooms, but sometimes customers like me are ready to venture out into unknown flavors and textures in search of new and unusual. I’ve been noticing a new trend at pizzerias lately,More »

Man on the Street: Online ordering — the wave of right now

Online ordering

Pizza delivery saves lives. It solves late-night hunger pangs, relieves depression, fuels the student during midterms and caters kids’ birthday parties. For you, it represents a big chunk of your business, but for me it’s disaster relief. Ever since the 1960s, pizza salvation has been just a phone call away. But times are changing andMore »

Man on the Street: Desserts — indulge me

Scott Weiner

What if I get tired of pizza? I get this question a lot and I’m pretty sure if that horrible day ever comes I’ll just become more obsessed with ice cream. My sweet tooth is so strong I can’t keep cookies in the house because I know I’ll eat them immediately. The days following Halloween,More »

Bring your pizzeria web site up to speed

2013 March: Man On The Street

This is an intervention. The Internet has become well-worn territory, yet many of you are still treating your Web sites like it’s 1996. Users’ attention spans are microscopically short for Web sites, so you want there to be as few barriers as possible between potential customers and your business. In a completely selfish maneuver toMore »

Man on the Street: Scott Wiener Talks Regional Pizza Styles

MAN ON THE STREET SCOTT WEINER TALKS REGIONAL VARIATION PIZZA STYLES

The secret’s out: Detroit style pizza is delicious. It’s not news to people in the Motor City, but the rest of us are only now being introduced to the burnt cheese goodness over 60 years after its first appearance. This year’s Pizza Expo saw more Detroit style pies than ever before and they even earnedMore »

Bad Customer Service Experience Strands Customers

Scott Weiner

Stranded. That’s how I felt the last time I had a bad restaurant experience. The wait was short, the ambiance was perfect and the food delicious. Everything was perfect until the interminable final minutes of my visit. I must have slipped into an alternate dimension the second the cheesecake hit the table. Did they completelyMore »

Man on the Street: Customers Want Show and Tell

performance kitchen prep line

“I could tell you, but then I’d have to kill you.” It’s the most boring answer to a simple question. I get it, there are a lot of pizzerias out there and you need to maintain a competitive edge to avoid getting swallowed up by the bigger fish. But have you seen what those sharksMore »

Man on the Street Scott Wiener talks quick-serve Neapolitan pizza concepts

Scott Weiner

What is the future of pizza? It’s becoming clearer every day that pizza’s past is circling back to carry us into the next era. It took Neapolitan pizza more than 100 years to gain popularity in the U.S., but now that it’s a hot topic, we’re starting to see a new wave of variation inMore »