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2011 April: Spreading the News

2011 April: Spreading the News

Build an exceptional pizza, tasty pasta dish or a delicious salad and the customers will come — if you get the word out. But how do you tempt the masses without spending massive amounts on advertising? Clint Harris, co-founder of Promise Pizza with locations in Austin and Round Rock, Texas, says he used to createMore »

2011 April: HOT TIPS?

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2011 April: HOT TIPS?

Editor’s Note: This is the second installment of a two-part series on tip reporting. Part I was published in our March issue. Your employees are required by law to report 100 percent of their tips. As the employer, it is your responsibility to make sure employee tips are accurately reported. To assist with this, thereMore »

2011 April: Ask Big Dave

Dave, I just opened my first pizzeria a couple of months ago. Labor has consistently been running between 20-22 percent. At times, I feel short-staffed, but I really can’t afford to hire new help right now until I get sales higher. Do you have any suggestions for me? Is my labor where it should be?More »

2011 April: Business Solutions

2011 April: Business Solutions

Did you know that a 14-inch pizza actually has nearly twice the surface area of a 10-inch pizza? It’s true, and all it takes to show customers that fact is a little simple math. Let’s turn back the clock to your school days, where we’re sure you learned in math class that “pie” equals 3.14.More »

2011 April: SMARTER MARKETING

2011 April: SMARTER MARKETING

For pizzeria owner Adam Goldberg, advertising isn’t something you do when you want to kick-start a slow sales month. It is part of business as usual. “It’s really important to never stop marketing and advertising … even when our sales are up,” says Goldberg, owner of the southern California-based Fresh Brothers pizza chain. And theMore »

2011 April: Ground Days

2011 April: Ground Days

Good, old-fashioned hamburger has adorned pizza across America for decades now. Using ground beef is simple, but bear in mind that there are different levels of leanness to consider when purchasing the ingredient. The leaner you go, the more expensive it gets. It’s important to figure out how to cross-utilize all the ingredients on yourMore »

2011 April: Man on the Street

2011 April: Man on the Street

I must have a terrible poker face, because it took about three seconds for the guy behind the counter to ask why I looked so confused. There I was, standing in the entrance of a pizzeria whose signage boasted “Brick Oven Pizza,” yet a wall of shiny stainless steel deck ovens stared right back atMore »

2011 April: SOURCING FRESH INGREDIENTS

2011 April: SOURCING FRESH INGREDIENTS

When Chris and Kate Saville opened The Flatz Company in Wyckoff, New Jersey, about a year ago, they knew they wanted to use fresh ingredients. They just didn’t know where to find them. “It took a lot of trial and error and calling people,” says Chris, who is from England and did not have foodserviceMore »

2011 April: I CRY FOR YOU

2011 April: I CRY FOR YOU

While there are many varieties of onions, the four types most commonly used in just about every restaurant are: yellow, Spanish, red and scallions (also know as green onions). When we get into fine-dining restaurants, however, the usage expands to include more exotic onions such as Maui sweet, Vidalia, Walla Walla, cippoline, pearl, shallots andMore »