Author Archives: Denise Greer, Associate Editor

Keep point-of-purchase products focused

Denise Greer

The front counter is often a carryout customer’s only physical impression of the restaurant. The products you choose to display can be money-makers –– or bomb completely. While shopping in a Southwestern city I visited recently, I popped into a pizzeria that I noticed from a promo in the window offered “two-for-one cookies.” It wasMore »

Harness your events with social media

Denise Greer

It’s Kentucky Derby Week in Pizza Today’s home city of Louisville. My social media feeds are jam-packed with restaurants trying to get me to come to their special Derby events. The effectiveness of restaurants’ social media efforts can make or break events like these, especially when there are so many options all happening at theMore »

Pizza got game

Denise Greer

Last week’s Pizza Headline about New Zealand-based Hell Pizza and its rabbit-pelt covered billboard sparked my curiosity about game and alternative meats. Rabbit meat is so plentiful in the region that it became a viable pizza topping for Hell Pizza’s LTO specialty pizza. Alternative and game meats are not new to restaurant menus. With beefMore »

The American Dream — Fuzzy’s Pizza, Houston, Texas

Fuzzy&MrsFuzzy_3017

Fawaz “Fuzzy” Hajjar builds a booming pizzeria in Houston, Texas Fawaz “Fuzzy” Hajjar came to America from Damascus, Syria, to study chemical engineering. He worked his way through college in Chicago restaurants – first as a busboy, then waiter, then bartender. “I love the restaurant business more than chemical engineering,” he says, setting his careerMore »

No more slimy mushrooms on pizza

Denise Greer

Perhaps, I might be a bit finicky about mushrooms. Growing up in eastern Indiana, spring meant morel-hunting season. Each year, my family would set off into the soggy woods scouring under dead trees and downed limbs in search of these treasured cone-shape fungi with its intense, meaty flavor. Wild morels set the bar pretty highMore »