Industry News

Quality

Last week, I sat in a pizzeria in my tiny hometown, listening to the proprietor regale a small crowd with stories. The restaurant’s owner, a squat, balding man with a stubby cigar forever hanging out of his mouth, doesn’t look like a person you’d turn to for information. There he was, nonetheless, telling a roomMore »

Conveyor Oven Crust Options

I know that you have used a conveyor oven. Can you offer different kinds of crusts in a conveyor? You can offer different styles of crust, but you’ll need at least a double stack oven. You can offer hand-tossed baked on a screen, which does cook quicker than a pan pizza. So you have different cook timesMore »

Consistent Pizza

We all strive for consistency. In sports, you’ll hear players and coaches say all they ask from officials is that they be consistent. The word choice is interesting. They don’t demand accuracy, they demand consistency. In baseball, for example, managers often don’t care if a pitch on the outside corner is called a ball insteadMore »

Hospitality Service

If your customers rated you right now on your service and overall hospitality, how would you do? If you are absolutely, positively certain they would say they always feel welcome and appreciated inside your pizzeria, congratulations. Go on to reading the rest of the magazine and skip this column. For the rest of you, it’sMore »

West Coast Chop Salad

It’s February, traditionally one of the coldest months of the year in much of the United States, and many of your customers are thinking about hot meals and soups. Your minestrone’s probably moving as well as ever. Funny thing, though: your salads are still selling well, too, aren’t they? Without question, salad has moved fromMore »

Recovering From a Bad Review

I recently had a bad review in the local paper. What can I do marketing wise to overcome the bad press? If you are a successful business with a strong customer base, the review won’t hurt you at all. Now if you are new or if this article has had a negative impact, you’ve got toMore »

Capitalize on March Madness

Every March, you can count on two things: hordes of college students flocking to the beach for Spring Break and sports fans tuning in to the college basketball playoffs. March Madness has gotten so big that even those who aren’t inclined to follow sports participate in the requisite office pool. Case in point: the PizzaMore »

Prep Back to School Rush

The next two months usually are welcome periods for pizzeria operators, particularly those located next to high school and college campuses. As kids return to school in August and September, business invariably picks up. The Memorial Day to Labor Day lull is a great time to tinker with the menu and try new marketing promotionsMore »

Food Booths

Have you ever participated in local festivals by setting up a food booth? Is it worth the trouble and expense? Do you actually make a profit, or is it just more to get your name out there in the community? I participate in those as often as I can. There are definitely a couple thatMore »

Complancency in Non-Pizza Items

Recently, I was visiting a pizzeria and discussing its menu with the owner. He does a New York-style hand tossed pizza, and he does it well. It’s the workhorse of his menu and he’s very proud of it. When the conversation turned to his appetizer list, he became dismissive. Though he recognizes appetizer sales areMore »