Industry News

Customer Look for Freebies

How do you get rid of a customer who constantly complains and is always trying to get free food from you? It’s a tricky and funny thing. Obviously, if we really keep making mistakes, we really do want to replace someone’s food, along with a huge apology. Without a doubt, there is a small percentageMore »

Free Publicity

Free publicity? Nothing is free these days — or is it? I don’t want my pizzeria just randomly mentioned by whomever, whenever or wherever. Ultimately, I’d like to control the image I have created and to generate more awareness of myself and what my business is all. None of us have the resources of aMore »

Limited Time Offers

Limited Time Offers

When you get into one of those sales funks and need to generate revenue quickly, consider marketing a “limited time offer” to your audience. Not only will you get your name out through advertising, you’ll also give customers – new and old alike – a reason to visit your shop. Limited time offers (LTOs) canMore »

Is Email Spam

The thing about marketing is, what works best for me, doesn’t necessarily mean it will work best for you. I have met folks in round-table discussions that have said door hangers work best for them. They get an immediate return. I tried and got literally no response. You’ve got to try different types of marketingMore »

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 »

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 »

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 »