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Cash Only

2012 July: Cash Only

Keep yourself out of IRS trouble No business is more vulnerable than a cash only business. Record- keeping is often sparse. Every day, there are hundreds of transactions that can’t be traced. The lure of taking money out of the till is great. Unless the company maintains a series of checks and controls, there’s littleMore »

Exposed

2012 July: Exposed

Exposed ceilings present pros and cons for operators In his new hip restaurant where seasonal artisanal pizzas are delivered from a wood-burning oven, Mike Isabella wanted just one thing: exposure. Isabella, who appeared on season six of Bravo’s “Top Chef” in 2009, opened Graffiato in June 2011, in the Chinatown section of Washington, D.C. HeMore »

Marketing Matters: Listen, learn, earn

2012 July: Marketing Matters

The venerable Benjamin Franklin is one of the most-quoted men in American history. His wisdom, it seems, still endures to this day. One of my favorite quotes by the statesman is this: “He that won’t be counseled can’t be helped.” In my case specifically, I needed a lot of help starting my business, so IMore »

2012 August: Pinwheels Chef Jeff

What do you do with all that dough? A delectable option is pinwheels. The filling choices to roll in are abundant. Watch Chef Jeff Freehof, owner of The Garlic Clove in Evans Georgia, show you how to make pinwheels: To view more instructional videos, click here. Want another idea? Try Cheesy Pepperoni Pinwheels. To start:More »

2012 August: Pizza for a Cause

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2012 August: Pizza for a Cause

There are reasons why you see so many pizzerias getting behind causes in their area. The short list includes: • Building a sense of community • Giving back • Getting your pizza/name out • Developing a common bond with customers There are pizzerias that spend their entire marketing budgets in this area because they areMore »

2012 June: Online PDF Menus

More and more, customers are making dining decisions on the fly. They take to their phones while in transit to find their next meal. One unfortunate trend among restaurants is to display their menus online as PDFs. Not to get too technical, PDF (Portable Document Format) can only be opened with an Adobe Reader program.More »

Summer Season

summer garden pizza, broccoli

Use summer ingredients to lighten up your menu As the temperature rises, it’s time to cool things down. Give your customers the opportunity to lighten up with pizzas that are fresh, colorful and deliciously summer-fresh. There’s no need to put pepperoni and sausage on a back shelf, but summer is the perfect opportunity to menuMore »

Defying Convention

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airport pizzeria, nontraditional location

When it comes to expansion, think outside the strip mall Opening the second Pizzeria Piccola location, at Mitchell International Airport in Milwaukee last month, was a success — despite enduring a smaller footprint and catering to a new audience. That’s because the brand was firmly in place. Despite having just 25 seats, the new locationMore »