Author Archives: Denise Greer, Associate Editor

Reputation Management

2011 November: Reputation Management

“Your pizza sucks,” signed an ambiguous online customer reviewer. Most operators can relate to receiving a similar review on one of the many user-generated customer review Web sites. It’s just sitting out there for the world to see when someone searches for your pizzeria online. There’s a buzz from owners who are finding online user-generatedMore »

Respect to the Pizzaiolo

Denise Greer

I spent my Memorial Day weekend primitive style, camping with my entire family in Hoosier National Forest. I wanted to do something special for them and also take some of the knowledge that I have gained through our pizza visits, in the Pizza Today test kitchen and through the study of our Dough Doctor TomMore »

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 »