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2011 June: Theft Deterrent

2011 June: Theft Deterrent

No one likes to think about it, but employees do steal from their employers. The SBA reported that 10 percent of businesses filing bankruptcy cited employee theft or fraud as major causes. Pizzeria operators have two options: ignore the possibility or take proactive steps to protect the business. The three main kinds of employee theftMore »

2011 May: Payday

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2011 May: Payday

Chuck Wilburn was already a veteran Shakey’s Pizza Parlor operator when he watched a new restaurant open across the street from his Redlands, California, store several years ago. The restaurant was good, and the business flourished quickly. But Wilburn wondered how long the good times would last when the owner’s spending habits changed drastically amidMore »

A Cajun Kick

2011 May: A Cajun Kick

Cajun-inspired dishes add flair to traditional Italian menus Cajun-Creole cooking is hot (as in trend, but also because customers are taking to spicy-heat dishes like never before). So why not jump on the bandwagon and play along? I am sure your customers will love the variety. Some of the specialities of New Orleans in particularMore »

2011 May: Dough Doctor

2011 May: Dough Doctor

Dough Doctor Mix it Up The Dough Doctor explains mixing time, oven decisions By Tom Lehmann What will happen if I mix my dough less than the normal time? A: If you mix your dough in the 15- to 20-minute range, you probably won’t see much change in either the dough or the finished pizza.More »

Gotcha Covered: Breaded chicken makes a great pizza topping

2011 May: Gotcha Covered

Think breaded chicken, and the ubiquitous chicken tender may come to mind. Yet many pizzeria operators find that breaded chicken also fits nicely in entrées and salads — and even as specialty pizza toppers. At Casa Del-Dio Pizzeria and Italian Kitchen in Orlando, Florida, breaded chicken appears in traditional dishes such as chicken parmigiana andMore »

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 »

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 »