Departments

2011 July: FABULOUS FETA

2011 July: FABULOUS FETA

Aged a minimum of three months, feta is a brind curd cheese that’s renowned for its flavor and versatility. An all-star performer in Greek cuisine, the product crosses over nicely into the Italian realm. In fact, feta offers operators a variety of options when used on pizza or in salads, pasta dishes or sandwiches. InMore »

2011 July: Dough Doctor

2011 July: Dough Doctor

I’ve heard that there is a way to calculate the amount of dough needed to make any size of pizza. Can you explain how this is done? A: What you are referring to is the use of our old friend “pi” to calculate the surface area of a circle, and then using that number toMore »

2011 July: COINS IN THE FOUNTAIN

2011 July: COINS IN THE FOUNTAIN

Soda is a serious moneymaker, especially in the pizza world. And fountain sodas, especially, can help keep your business in the black, namely because you don’t have to pay the extra for cans and bottles. Like many owners, Nick Merlino of Goomba’s Pizza in Colmar, Pennsylvania, started out with bottles. “We mostly do take-out andMore »

Desserts: Sweet Ending

2011 July: SWEET ENDING

We all love the sweet melodious sound of our cash register’s “cha-ching” as we make another sale, and I want to help you make that happen more often. Selling desserts is one easy way to accomplish that goal.Collectively we’ve tried it all, from going around the neighborhood putting door hangers with special offers on themMore »

Clam Bake

2011 July: CLAM BAKE

What does it take to make the best clam pizza in the world? To answer that, I would say this: you start with a Neapolitan-style pizza crust, then you add freshly shucked littleneck clams, garlic, olive oil, oregano and a light shower of grated Parmesan cheese. Finito! A white clam pie. And if you wantMore »

2011 June: IN IT TO WIN IT

2011 June: IN IT TO WIN IT

Imagine your customers ordering their pizza not by the inch –– but by the pound. And the goal? Getting them to polish it off in-house for a chance at t-shirts and cash but best of all, glory. Such is the idea behind eating challenges popping up in restaurants across the country. Televised events, such asMore »

2011 June: Going Mobile

2011 June: Going Mobile

The U.S. has gone mobile. To be specific, wireless penetration in the U.S. reached 93 percent in 2010, according to the International Association of Wireless Telecommunications Industry (CTAI). Those are some serious numbers. And, the Mobile Marketing Association (MMA) reports that nearly 30 percent of those users are sporting smart phones. The fancy little gadgetsMore »

2011 June: Man on the Street

2011 June: Man on the Street

I’ve been in a real rut lately. There are dozens of quality pizzerias in my area, but when my friends want to go out for a pie or two (or six) we end up at the same place every time. It isn’t even close to my apartment; I have to take the subway six stopsMore »

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 June: Dough Doctor

2011 June: Dough Doctor

My pizza dough gets too soft to hand toss after only two days in the cooler. What do I do? A: In reviewing your dough formula and management procedure, I see that your dough formula contains nearly 10 percent oil in addition to 60 percent water. This is much more oil than the two toMore »