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Delivery as a marketable service

Delivery as a marketable service

Nearly 80 percent of U.S. pizzerias offer delivery. What does delivery mean to you as an operator? a) An additional avenue of revenue? b) A selling proposition? c) A daily challenge of overseeing drivers and deliveries? d) All of the above You probably answered “d.” Today’s diners regard pizza and delivery as going hand-in-hand. ManyMore »

Big Dave Ostrander talks dough consistency

Pizza Industry Expert Big Dave Ostrander talks dough consistency

Q: Dave, I make my dough fresh every day. Some days it’s perfect and others it’s either too soft or too firm. Since I hand stretch, this is a big deal. What am I doing wrong? Tony S. via e-mail A: Hey Tony! Early on, I also suffered from this dough problem. Back in theMore »

I Make a 20 Percent Profit Margin, and So Can You

 By: 
POS, system, cash register, transaction

By: Michael Shepherd I recently learned that a profit margin of 7 percent is the average for the pizzeria industry. So, for every dollar in sales, only seven cents is left over to take home as profit. This means for every $10 pizza I sell, I should only get to keep 70 cents. My firstMore »

One-Minute Operator EP3 — Ann Kim, Pizzeria Lola

Lola_AnnKim

How does your menu change seasonally?   Ann Kim, owner of Minnesota-based Pizzeria Lola, the 2014 Pizza Today Independent Pizzeria of the Year,  answers this One-Minute Operator question. The One-Minute Operator is a video series on PizzaToday.com featuring successful pizzeria operators dropping great advice one minute at a time. For more episodes, visit One-Minute Operator.

Places that Rock: Katie’s / East Side Pies / 4th St. / Rocco’s

KatiesPizzaandPastaOsteria

Katie’s Pizza & Pasta 9568 Manchester Rd. Rock Hill, Missouri 63119 (314) 942-6555 katiespizzaandpasta.com Katie’s showcases its uniqueness in expertly crafted videos, including how-to guides with owner Katie Lee. The wood-fired pizzeria makes much of its menu from scatch, including dough, sauces, dressings and artisan pastas of varying shapes and colors. The restaurant has anMore »

Why should a pizzeria launch a smart phone mobile app?

WHY SHOULD A PIZZERIA LAUNCH A SMART PHONE MOBILE APP?

In both distance and mindset, Grand Forks, North Dakota, is far from the dreamy-eyed, tech-charged ways of Silicon Valley. This reality does not escape Tyler Kuenzel. “There’s a lag in technology in North Dakota and it takes a while for something to move to adoption,” says Kuenzel, co-owner of Deek’s Pizza, an 18-year-old concept withMore »

Yeast performance

Tom Lehmann

Which yeast provides the best crust flavor?   Q: Between instant dry yeast (IDY), active dry yeast (ADY) and compressed yeast (CY), which one provides the best flavor to the crust and why? A: This question has come up many times over the years. Back in the early 1980s I did a comprehensive study onMore »

Dish it out!

Gelato1

Gelato sales heat up summer profits   If you’ve been to a recent International Pizza Expo, your eye has probably been drawn to one of the many gelato companies who offer flavors ranging from pistachio and hazelnut to panna cotta and olive oil. Once a staple of high-end dessert shops and trattorias, gelato has becomeMore »

Turn down the decibels

boombozz interior

Breaking down noise and how to reduce it in your pizzeria   Recent restaurant design trends have leaned towards open spaces, high ceilings, hard floors and tables and lots of windows — all of which can wreak havoc on noise levels. Architects and interior designers think about how great the space will look, says LisaMore »

Trending Recipe: Caramel Apple Pizza How To

caramel apple pizza

Caramel Apple Pizza 1 fresh or par-baked pizza crust (12-inch) 8 ounces softened cream cheese whipped with 1 egg 1⁄4 cup prepared caramel topping 2⁄3 peanuts, finely chopped 1 cup apple topping (recipe to follow) Preheat pizza oven to 425 F. Spread cream cheese base on pizza crust and drizzle caramel topping over cream cheeseMore »