Author Archives: Denise Greer, Associate Editor

2012 April: Forbidden Fruit?

Hawaiian Pizza and its variations broke the mold years ago, combining sweet, tart pineapple with savory, salty ham to create a menu favorite across the country. While pineapple has become a mainstay on many pizzerias’ toppings lists, there is a world of fruits just waiting to find their way onto your pizzas. Mango, cranberries, apples,More »

2012 March: What If…

2012 March: What If...

Catastrophe — it’s one of those words you try not to utter in the restaurant industry. But it’s hard not to think about “what if there’s a fire, someone gets hurt in my place, the delivery driver has an accident?” or the infinite number of other scenarios that could take place. That is when yourMore »

Operating a Bar: Serious Business

2012 March: Serious Business

Dram shop laws, underage drinking, over serving, altercation risk, staffing and training: operating a bar within a pizzeria can be a mess of liability. But managed effectively, a bar can enhance your pizzeria and drive traffic with not only alcohol sales but also food sales. A bar is not something an owner enters into lightly.More »

2012 March: Il Pizzaiolo: Pi Pizzeria

2012 March: Il Pizzaiolo: Pi Pizzeria

Pi Pizzeria in St. Louis, Missouri, has a story of grand proportions, yet it’s an indelible fixture in the restaurant’s history. The young, hip shop in the eclectic Delmar Loop neighborhood had only been open six months when co-owner and founder Chris Sommers delivered Pi’s signature deep dish to presidential hopeful Barack Obama during aMore »

2012 February: Hold The Meat

2012 February: Hold The Meat

While there are varying degrees of vegetarianism, let’s use the simplest terms. A vegetarian does not eat meat, fish or poultry. Veganism is where it gets a little more complicated. Vegans also abstain from meat, fish and poultry, with the addition of not consuming any animal products or by-products. They will not eat dairy, usuallyMore »

2011 November: URBAN STYLE + SUBURBAN LIFE

2011 November: URBAN STYLE + SUBURBAN LIFE

Carmel, Indiana, is one of those towns skirting a major metropolitan city that has nearly doubled in size in the past 10 years. With its population of more than 79,000 and a median yearly household income of more than $90,000, according to the U.S. Census Bureau, Carmel became a prime spot for an urban conceptMore »

WITHOUT A HITCH

2011 October: WITHOUT A HITCH

Imagine this scenario: You’ve just launched a series of four pesto-inspired pizzas. To promote your new menu items, you gear up for a one-day promotional event, practically giving away the pizzas.642-541 You’ve advertised the heck out of the promo and even received local media coverage. But are you ready to handle the big day? ExecutingMore »

2011 October: STAYING ON TOP

2011 October: STAYING ON TOP

When someone mentions Bloomington, Indiana, two words come to mind for many Indiana University (IU) grads of the past three decades: Mother Bear’s. Situated across the street from several IU residence halls, the traditional panstyle pizzeria has experienced a lot of success in a small college town dotted with dozens of pizza options. “We’ve managedMore »

2011 August: Quick Response

2011 August: Quick Response

Curiosity may be one of the most powerful tools in your marketing arsenal. QR codes speak to individuals’ inquisitiveness, and the phenomenon is sweeping across the country. Your customers who carry smart phones may be on the lookout for QR codes in your restaurant. But, first, what is a QR code and how does itMore »

2011 June: Going Mobile

2011 June: Going Mobile

The U.S. has gone mobile. To be specific, wireless penetration in the U.S. reached 93 percent in 2010, according to the International Association of Wireless Telecommunications Industry (CTAI). Those are some serious numbers. And, the Mobile Marketing Association (MMA) reports that nearly 30 percent of those users are sporting smart phones. The fancy little gadgetsMore »