Departments

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 July: GREASED LIGHTING

2011 July: GREASED LIGHTING

For some folks, that layer of grease that drips down your arm as you eat a slice of pizza is welcomed. For others, it can be a major turn-off and a reason to go somewhere else for dinner. The challenge here is to create a healthier pizza by eliminating some of the grease (fat) onMore »

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: 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: 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 »

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

 By: 
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 »