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Sizzle Pie, Portland, OR — White Hot

matthew jacobson, bob peyton, sizzle pie, owners

Solid menu and theming keeps Sizzle Pie from burning out One hears the phrase “this is a foodie town” often. Just search social media for photos of consumers’ culinary exploits and you’re likely to find a number of hits for the city of Portland, Oregon. “Eclectic,” “local” and “cool” are words you’ll see used inMore »

Service: Is this going to be on the test?

Emmas Server

Educating servers can keep customers satisfied and increase check averages   Restaurant customers ask many questions, ranging from “What’s the special?” to “Is there gluten in the salad dressing?” Servers need to be educated so they can answer even the most difficult queries about the menu, daily specials and wine pairings. They also need toMore »

The top 7 reasons pizzerias fail — and how to avoid a similar fate

Boardedbuilding

For Dave Garcia, Alamo City Pizza didn’t go according to plan. In 2010, Garcia closed his six-year-old, San Antonio-based pizzeria. After a failed attempt to buy the building his shop inhabited, Garcia’s landlord presented a 10-year lease with a hefty rent increase. Amid such burdensome overhead costs in a 900-square foot space, Garcia simply decidedMore »

Respecting the Craft: Do as the Romans do

Roman-style dough can be made several ways. One of the best recipes I have worked with is a bulk ferment. To do a bulk ferment, mix the dough and then, instead of cutting and balling it, divide the large dough in fourths, place into sealed containers and let rise for 48 hours in a refrigerator beforeMore »

Hold the Fizz

Tea and lemonade

Operators offer alternatives to soda   It turns out not everyone likes soda with pizza. In fact, soda sales are down in restaurants, as consumers seek something new in non-alcoholic beverages. Operators are responding with everything from old standbys to new concoctions with fun names. Some people simply don’t like soda, and others disdain itMore »

Trending Recipe: How To — Anna’s Carbonara

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Annas Carbonara brian weavel pasta

By Brian Weavel, Anna’s Pizza & Pasta, Winnabego, Illinois   At Anna’s, we don’t do a traditional carbonara. This is our twist on the original. Give it a try. I hope you like it! Watch my how-to video on this dish. Anna’s Spinach Tortellini Carbonara 3 ounces baby spinach 2 ounces Romano cheese 2 ouncesMore »

Americans with Disabilities Act (ADA) Compliance

wheelchair ramp at enterance

Minding the complexity of the Americans with Disabilities Act may make your head spin with worry. Face it –– this law creates frustration for many, not only because of the business cost it incurs, but also because of fear that an unhappy customer will sue you for an overlooked incursion. But take heart, because theMore »

Employee Incentives: Fair Trade

2012 August: Fair Trade

Years ago I realized that my employees were one of my most valuable assets, both in my operations and marketing. Although I can be a savvy businessman, I couldn’t execute my strategies without good people behind me. Once I had acquired such a crew I needed to reward them and show my appreciation for theirMore »

Out In The Open

2012 March: Out In The Open

Nick Sarillo, owner of Nick’s Pizza and Pub, takes home $120,000 a year, and he doesn’t care who knows it, including –– and perhaps most importantly –– the 200 full and part-time staffers who work for him. Sarillo, who operates pizzerias in Elgin and Crystal Lake, Illinois, has an open books policy, which means heMore »