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Harness the Power of Your Vision

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Jen Zeuner

By Anne Keller and Jen Zeuner It is a gorgeous Saturday in October. The temperatures have been a perfect 65 degrees and sunny all week. The golden autumn sun sets on a bluebird sky as the changing leaves scatter in a light breeze. Our day is exceptionally busy one. Lines form from the register toMore »

The Service Command Center

Steel City Pizza Server station

Server stations keep the kitchen and dining room flowing When Aaron Baumhackl, chef and co-owner of Solstice Wood Fire Café, relocated the restaurant to Hood River, Oregon, in December 2013, he consulted an expert about where to put the server stations. “I needed more input from the floor manager,” says Baumhackl, who moved the eateryMore »

Get healthy with a variety of meats and proteins

Sundried pizza salad

Flavorful meats and proteins address dietary needs With more attention than ever being placed on healthy menu options, operators are turning to products that are made from healthier ingredients. I’ve noticed how much attention the Mediterranean diet is getting with its health benefits. Most folks don’t usually stick with healthy dining because it can beMore »

Avoiding Trademark Trouble in Advertising

2013 February: Avoiding Trademark Trouble in Advertising

Then the New England Patriots and New York Giants faced off in last year’s Super Bowl, it marked the biggest event of the NFL season. But for pizza purveyors, it wasn’t just a big sports day: American appetites for football and food make Super Bowl Sunday a major moneymaker. Nearly 50 million Americans ordered takeoutMore »

Dough Doctor: Staging ingredients impacts dough

2013 March: Dough Doctor

Q: I’ve seen any number of different ways in which the dough ingredients are staged/ added into the mixing bowl. Is there really a difference, or is it a case of just whatever you are taught to use? A: I think some ingredient staging procedures can actually cause harm to the dough while others mayMore »

A meatball worth bragging about

Jeremy White

I love meatballs. So it should come as no surprise that I usually try them whenever I see them on a pizzeria’s menu. And though they are exceptionally easy to make from scratch, too many operators still simply don’t get them right. Sometimes, the problems come in the preparation stage. Too dense. Other times theyMore »

Now serving: Adding a bar

bartender making cocktail Tutta Bella

Incorporating the sell of alcohol into a pizzeria operation comes with obstacles, but the rewards may be too big to ignore its revenue potential. Darryl Meadows, co-owner of Manhattan Pie Company in Georgetown, Texas, sought to add a bar long before it become a reality in May 2012. But, Texas had rules against bars beingMore »

Scheduling: Pencil Me In

Employee work schedule

Making a schedule that actually works takes time and effort from management and staff Putting together the pieces of a scheduling puzzle requires flexibility, time and the ability to see into the future. Operators need to balance the demands of their restaurant’s customers with the availability of their employees, handle last-minute staff requests and makeMore »

Think outside the breadstick

Spinach and artichoke dip pita chips

Use your oven for oven-baked bottom-line boosts Let’s talk bottom line for a moment. It’s on all of our minds. We all want to increase our profits or get closer to making a profit and we are relentless in finding ways to bring in new customers to meet those financial goals. In the past, I’veMore »