Departments

Customer Look for Freebies

How do you get rid of a customer who constantly complains and is always trying to get free food from you? It’s a tricky and funny thing. Obviously, if we really keep making mistakes, we really do want to replace someone’s food, along with a huge apology. Without a doubt, there is a small percentageMore »

Door Hangers

Virtually any type of pizzeria — from dine-in to take and bake — can benefit from door hanging. The old standby of pizza parlors the country over, door hangers have generated results for decades. Any complete marketing plan should find a home for door hangers, and here’s why: • they are inexpensive • they offerMore »

Budgeting for Marketing

Should I set aside a specific amount for marketing each month, or should marketing costs be a percentage of my overall sales? When I was in the building stage of my business, I would dedicate 1 to 2 percent of my sales to advertising. Once I was well established and sales were high, I wouldMore »

Corporate Accounts

Corporate accounts can be very lucrative, as long as you keep their business by serving excellent food — on time! You’ve got to go after them in as many ways as you can. One great way to drum up new corporate business is to do a hospitality run. The way to do this is toMore »

Building Public Image

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Marketing Building Public Image Look beyond paid advertising by marketing yourself wisely By  Gary Midge Newspaper ads –– expensive. Broadcast ads –– astronomical. Public image –– priceless. Sure, donations and ad campaigns might buy pseudo-image. Genuine image, though, is not for sale. That’s good for pizzerias, because long-term success depends on deep-seated positive image. SavvyMore »

Hand-tossed dough a staple in the industry

Pasquale “Pat” Bruno (In Memoriam)

My mother made pizza once a week, usually on Saturday. In all those weeks and years of watching her make pizza, I never once saw her toss pizza dough. Stretched, not tossed (I believe that would be how James Bond would do it) was how that ball of pizza dough took shape. In fact, weMore »

Prep Peel and Dough

I’ve watched a lot of people make hand-tossed pizzas, and I see that some people use plain flour and others use corn meal on their peels to help slide their pizzas into the oven. What is the best material to use as a peel release agent? A good many things are used to help releaseMore »

Pizzeria Startup Tips

I have opened seven restaurants for myself and at least 30 more for clients in my career. The last one to open was last August in Ohio. I’ve designed floor plans for stores smaller than my garage (900) square feet all the way up to a couple of giant family entertainment places pushing 40,000 squareMore »

Sizing Dough

Dough Handling Sizing Dough for 18- and 36-inch Pizza By Tom Lehmann When it comes to sizing, do you need to change your dough recipe depending upon how big the crust or pizza is going to be? What if we wanted to offer an 18- or 36-inch pizza? Because our pizza crust will always haveMore »

Starting Up

The checklist is long and daunting. You know you want to open a new pizzeria, but you don’t know where to begin. And that’s after you’ve already done it once or twice before, let alone if you’re a first-timer. So, where do you begin? With a plan of action and a realistic attitude, that’s where.More »