Industry News

2012 September: Domino’s introduces Handmade Pan Pizza

ANN ARBOR, Mich., Sept. 24, 2012 – Domino’s Pizza will debut its brand new Handmade Pan Pizza, taking aim at offering the best tasting pan pizza available by giving customers what they have asked for: a crispy golden crust with a great buttery taste –– and most importantly, handmade from fresh, never-frozen dough. “There isMore »

2012 September: HISTORY WAS MADE AT THE YNOT PIZZA GAMES

Virginia Beach, VA — September 17, 2012. Although not officially adjudicated, the Guinness World Record for the highest pizza toss was broken at Ynot Pizza and Italian Cuisine’s 3rd Annual “YNOT PIZZA GAMES” held September 15, 2012 on the Virginia Beach Oceanfront. The old record was set by Joe Carlucci on April 20th, 2006 atMore »

Credit Card Fees

A growing number of my customers use credit cards, but the fees are killing me. Anything I can do? A: I feel your pain! If the fees are killing you, then the sales are saving you! We can no longer live without accepting credit cards, because almost everyone does and we would lose the sales.More »

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 »