Industry News

Recession Buster

‘Tis the season to be frugal? Consumers are finding their disposable cash at an all-time low. The reality of a recession has hit home. Consumers now have to be more discreet than ever or change their ways — and change does not come easy. Dining out is still a large part of the American lifestyle,More »

Single Diners

The dollar signs may not exactly dance before your eyes when a single diner walks into your pizzeria. You’d much rather seat the party of four who will order a bottle of wine and an appetizer. That might be your first mistake: not welcoming the solo diner warmly. Remember, you should be thankful anytime anyoneMore »

Holiday Sales Booster

Holiday Sales Booster

Big Dave’s always closed early on Christmas Eve (6 p.m.) so that my crew could get home and enjoy their family time. The key word here is family. Many families gather together on Christmas Eve. Since the following day will be filled with traditional home-cooked feasts, the cooks in charge (Moms) are looking for anMore »

What to Advertise

There he sat, as expressionless as an iguana as I explained how an ad I would create for him would sink like a dropped anchor, even with a great headline, plenty of benefits and a no-questions-asked, money-back guarantee. He would be pouring money away with the tap wide open. It was a bit awkward forMore »

Budgeting for Marketing

Should I set aside a specific amount for marketing each month, or should marketing costs be a percentage of my overall sales? When I was in the building stage of my business, I would dedicate 1 to 2 percent of my sales to advertising. Once I was well established and sales were high, I wouldMore »

Sizing Dough

Dough Handling Sizing Dough for 18- and 36-inch Pizza By Tom Lehmann When it comes to sizing, do you need to change your dough recipe depending upon how big the crust or pizza is going to be? What if we wanted to offer an 18- or 36-inch pizza? Because our pizza crust will always haveMore »

Prep Peel and Dough

I’ve watched a lot of people make hand-tossed pizzas, and I see that some people use plain flour and others use corn meal on their peels to help slide their pizzas into the oven. What is the best material to use as a peel release agent? A good many things are used to help releaseMore »

Oils Affect Dough

Oil or shortening, in general, seem to be those ingredients used in pizza crust production that many know little (if anything) about — except that they are an integral ingredient. What oil actually does, to most people, is somewhat of a mystery. Lets see if we can uncloak that mystery and unveil the reasons whyMore »

Dough Ball Weights

I’m just getting started in the pizza business and would like to know how to determine the correct dough weight for each of my pizza sizes. Pick a size (any size will do). Personally, I like to work with a 12-inch pizza, or something close to it. Next, calculate the surface area using Pi XMore »

2012 September: Blaze Pizza announces nationwide expansion plans

PASADENA, Calif., Sept. 10, 2012 /PRNewswire/ — Blaze Fast-Fire’d Pizza, a pioneer in the assembly-line artisan pizza category, announced that it has begun to accept franchise applications in key markets across the US. The company plans to build a footprint of stores across California and select US cities through a combination of both company-owned andMore »