Author Archives: Shanna Germain

2010 July: Sweet Tooth

2010 July: Sweet Tooth

“We’ll have two medium pizzas, an order of wings and a two-liter of soda.” Sounds like a good order — but the dessert sale is missing. Whether you offer a two-buck bit of chocolate or a six-dollar dessert pizza, dessert sales are a simple, inexpensive way to boost your bottom line. “We focus on ourMore »

2010 April: Guiding Lights

2010 April: Guiding Lights

“Like moths to the flame.” That’s how Britt Taylor, owner of Bright Neon Signs in Rocky Mount, North Carolina, describes the effect that neon pizza signs have on potential customers. Hungry consumers see a slice of their favorite pie all lit up in neon, and suddenly, there’s nothing they want more than to pull intoMore »

Marketing a Coffee Bar

You can have the best coffee bar in the biz, but it doesn’t do you any good if no one knows about it. Here’s how to get the word out: Customer education. Coffee newbies may hesitate to order something because they can’t pronounce it, don’t know what it is or even if they’ll like it.More »

2012 July: Text Ordering

2012 July: Text Ordering

Just when you thought you’d caught up with the new wave in technology-style ordering, the big boys have gone one step further than Web sites to introduce text messaging. Yes, you can now order via cell phone — without actually using it to call anyone. So, what is text ordering? It’s an order via aMore »

2011 July: COINS IN THE FOUNTAIN

2011 July: COINS IN THE FOUNTAIN

Soda is a serious moneymaker, especially in the pizza world. And fountain sodas, especially, can help keep your business in the black, namely because you don’t have to pay the extra for cans and bottles. Like many owners, Nick Merlino of Goomba’s Pizza in Colmar, Pennsylvania, started out with bottles. “We mostly do take-out andMore »

2011 February: Raise Your Glass!

2011 February: Raise Your Glass!

Tradition says that pizza places need to offer soda, pitchers of beer and maybe a couple of wine options. But now, with pizza moving more upscale and customers expecting a wider variety of options, many restaurants have gone the way of full bars –– from a simple and well-stocked corner stand to an ornate woodMore »