Thank Employees This Holiday Season

White Christmas

Take time this holiday season to thank your employees for their hard work and dedication to your pizzeria and its success. While you show show your appreciate all year long, the holidays is a perfect time to go that extra mile to thank employees. Klavon’s Pizzeria and Pub in Jackson, Michigan, gave 100 percent ofMore »

What’s your origin story?

Denise Greer

There’s nothing like sitting down with passionate pizzeria operators and learning all about their pizzerias. At Pizza Today, we explore the ins and outs of the entire operation during our pizzeria visits. And my favorite part of those conversations is when I ask, “What’s your origin story?” Even among similar concepts, each owner offers suchMore »

Closing Procedures Checklist

Storage Wars -- pizzerias cope with small spaces

Jason Petro, owner of Red Star Pizza Company in Seymour, Indiana, borrows from a popular sales mantra in his approach to closing procedures: “Always be closing.” With a limited staff, it’s a method that has served his small pizzeria well. “The main thing is time management,” Petro says. “You know what needs to be done.More »

Sell More Desserts

Denise Greer

Upselling can be an art. But is doesn’t have to be. It can simply be part of your standard operating procedure. Recently, I visited a restaurant that made me want to save room for dessert. After our pager finally rang, a hostess began to lead us to our table. As we transitioned from the waitingMore »

Dress for Success: Communication with staff is key when enforcing dress codes

2009 November: Five Questions

There is something noticeable about the staff’s look at Cocco’s Pizza in Primos, Pennsylvania — expression of individuality and brand awareness. Employees sport graphic T-shirts with the pizzeria’s name and logo. Owner Michael Cocco says his dress code reflects his crew’s personalities. Everyone is wearing something just a little different from one another. They canMore »

Pizza Today on the Road: Northern Arizona

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Pizza Today Associate Editor Denise Greer and Creative Director Rick Daugherty traveled to northern Arizona this week. Here’s a sneak peek of some the pizzas we tried: We Cook Pizza & Pasta, in Tusayan, Arizona, features a unique take on the Margherita: : We Cook Pizza & Pasta offers a colorful Chicken & Broccoli Pizza:More »

Manager interaction with customers as crucial as owner rapport

Denise Greer

I watched an interesting pattern in my parents’ small business. My father’s customers loved him, knew him by name. He had a knack for interacting with his clientele. On those rare occasions when he would take a day off, the business was a ghost town. The problem was not that he took time away —More »