Departments

Interact — September 2014

pizzareader2

#pizzatodayreader                   Social Media September Poll How do your 2014 gross sales compare to the same period in 2013? A) Up 1-5%: 18% B) Up 6-10%: 29% C) Up 10% or more: 41% D) Sales have remained the same: 0% E) I’ve had a decrease in salesMore »

Man on the Street: Socially Awkward

Scott Weiner

Got social media? Here’s how to use it right   I’m so glad I don’t have to write another column about why everyone should be active on social media. You already know how vital it is to your pizzeria’s marketing plan and posting had become a part of your routine. Now that you’re a socialMore »

Hidden Gems

pizza tossing EVO Charleston

Identify your staff’s talents to strengthen business, employee relations   Operators have an eye for seeing the potential in interview candidates. Armed with a resume, questions to ask and the most reliable tool — their gut –– operators usually know who will be a good fit for their restaurant. But seeing potential in the peopleMore »

Food Safety 101

hand washing_0060

Building a safe food culture in your establishment   For the last 37 years, Pizza Wheel has been charming the folks of 8,200-resident Bellevue, Ohio, with quality pizza and friendly service. In that time, Pizza Wheel has also been charming another group: the county’s health inspectors. Last year, the 25-seat pizzeria captured the Gold PlateMore »

Food Allergies & Your Pizzeria: How to Prevent Cross-contamination

thai chicken pizza nuts

Tucked in the technology enclave of San Jose, California, Willow Street Wood-Fired Pizza’s three restaurants draw a hip, sophisticated and highly educated clientele. And with all of that education comes a high demand for not only healthy food, but also customer knowledge about food allergies and sensitivities, says Nancy Reineking, the company’s director of operations.More »

No weigh? No way!

weighing ingredients, scale, dough

If you aren’t weighing ingredients, you are throwing money away   Anything worth doing is worth doing correctly, right? Your pizza is no exception. Your goal with every pizza should be two-fold: Make a profitable pizza. Make a consistent pizza. Anything less than that means you are cheating your customers as well as yourself. DoMore »

Respecting the Craft: Everyone’s a Critic

tripadvisor, sticker, window, display, signage

Being critiqued is difficult for any restaurant owner. And it’s not just newspaper and magazine critics anymore. These days there are so many critics or “want to be” critics out there when you take Bloggers, Yelp, Tripadvisor, etc. into account. It can be tough, especially when you go into a new market where you haveMore »

Employee Social Media Monitoring: On Line

2013 February: On Line

Should you monitor your employees’ social media use? Admit it: you’ve Googled people you know to find out more about them, and you’ve used Facebook to look up old friends without actually contacting them. You might even have used social media to do a quick background check on a job candidate, or to help youMore »