Departments

2012 August: Food Costs Killing You?

2012 August: Food Costs Killing You?

Is your bottom line being adversely affected by food costs? If so, Big Dave Ostrander has this to say: “After I realized that I was leaving tens of thousands of profit dollars unaccounted for, I studied and achieved the perfect food cost month in and month out.  The biggest breakthroughs I discovered were: Placing in-line portionMore »

2011 December: WINDOW OF OPPORTUNITY

Hundreds and even thousands of people pass by your pizzeria on a daily basis. What message are your windows sending? How to approach window signage and advertising varies from pizzeria to pizzeria. Westshore Pizza in Tampa, Florida, has large, wide front windows facing a busy thoroughfare. Operations Manager Tyrell Reed says, “We like to giveMore »

2011 June: PERFECT MARRIAGE

2011 June: PERFECT MARRIAGE

As Americans continue fighting the battle of the bulge they often look for healthier menu items that still satiate the appetite. Enter insalata pizzas, which turns ordinary pizzas into a more healthful bite by adding salad elements –– without skimping on taste. Insalata pizzas also add visual appeal to menus and on marketing materials. OnestoMore »

Marketing Matters: Your POS as a Marketing Tool

2012 September: Marketing Matters

My Point of Sale system is the prettiest cash register ever! But does this beauty have brains? American Scientist Donald Norman says, “Beauty and brains, pleasure and usability they should go hand in hand.” If that is the case then this POS is worth every penny I paid for it. For example, my POS hasMore »

Jack Of All Trades

2012 September: Jack Of All Trades

Save on labor by cross-training employees For Mia’s Pizza and Eats, a small mom-and-pop shop in Georgia, cross-training is a cost-cutting necessity. “There really isn’t a time at Mia’s when an employee can claim ‘That’s not my job,’ ” says owner Clori Rose-Geiger. “We try to instill in them the idea that everything that needsMore »

Pizza Power: Brooklyn Pizza Company, Tucson, Arizona

2012 September: BROOKLYN PIZZA COMPANY

Brooklyn Pizza Company puts its philosophy to work Solar powered and community minded—Brooklyn Pizza Company brings New York-style pizza to Tucson, Arizona. Opened in 1996, the pizzeria is centered in the hip, eclectic business corridor of Fourth Avenue, nestled next to the University of Arizona (UofA). It’s usually a busy district of foot and streetMore »

What do your customers really want? Survey says…

2012 September: Survey Says...

What do your customers really want? It’s the single most important question a restaurant owner can ask — yet you could spend your entire career chasing the answer. Even with instant feedback on Twitter, Yelp!, Facebook and similar sites, it’s nearly impossible to sift constructive criticism from the endless pages of noise. In an effortMore »

2012 September: My Turn

 By: 
2012 September: My Turn

BY MINTA K. CRAFTS DEVELOPMENT DIRECTOR THE KAREN MULLEN BREAST CANCER FOUNDATION No doubt you’ve seen the pink splashed across these pages as you’ve flipped through Pizza Today over past couple years. So, why the pink? What is Slice of Hope? Slice of Hope is the answer to the question that had been nagging atMore »

2012 September: Safety First

Think of dangerous work environments. Factories might come to mind, but a restaurant can be just as dangerous. With hot ovens, knives and slick floors, your kitchen provides ample probability for minor or even major injuries. There are nearly 200,000 non-fatal occupational injuries in food service establishments each year, according the U.S. Bureau of LaborMore »

Lovely Lasagna

2012 September: Lovely Lasagna

Lasagna is a staple in many pizzerias and restaurants across the nation. It rounds out your menu and accompanies your pizza, pasta and salads perfectly. Great lasagna can be a feature on your menu that can truly set you apart from your competitors.It really surprises me how many restaurants serve less than mediocre lasagna withMore »