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2009 October: Did You Know?

2009 October: Did You Know?

Dine-in accounts for 30 percent of the pizza industry’s annual sales. Pizza Hut, Donimo’s, Pap John’s and little Caesars combine to record $17.5 billion in annual revenue. 38 percent of U.S. pizzerias serve wine. Vermont Has 207 pizzerias. Pizza Pantry / Old Shawnee Pizza / The Upper Crust Pizzeria Pizza Pantry 3581 Homestead Road SantaMore »

2009 August: Pizza Bianco

2009 August: Pizza Bianco

White pizza is often defined by what it lacks rather than what it offers. White pizza is devoid of tomato sauce, but not flavor. By omitting the bold, acidic base that most pizzas build on, the toppings take center stage with nuance, subtlety and complexity. In Rome, the pizza bianca exemplifies Italy’s simple, exquisite cuisineMore »

2009 August: A Pizza My Mind

2009 August: A Pizza My Mind

Independent operators get a failing grade on a huge issue: They do not have readable financial statements. For the moment, I won’t even consider the problem of getting information too late to be of any real help. Some operators just rely on their accountants to work up the figures and accept what they are given.More »

2009 August: Simple Ideas

2009 August: Simple Ideas

Nut-Free Pesto Worried about potential allergic reactions? Want a nut-free pesto? Start with coarsely ground cheese as opposed to finely ground cheese to help better approximate the texture of a traditional pesto. Next, add fennel or finely diced carrots, zucchini or celery. This will provide a different flavor, one that will distinguish your pesto fromMore »

2009 August: Carpet Care

2009 August: Carpet Care

Ask Rebecca Black why she loves carpet, and she can sum it up in one word: noise. Black is vice president of operations and franchise support for Alhambra, California-based Shakey’s USA, a 55-restaurant pizza company that plans to open 10 new stores in 2009. Carpet helps absorb the sounds of families with young children whoMore »

2009 July: Bake It

2009 July: Bake It

“Whose bread I eat, his song I sing,” goes a German proverb. Any pizza operator who provides fresh bread knows the truth of that statement, as bread-loving customers often are willing to pay extra for this treat. Baking fresh bread on the premises offers several advantages, says Martin Flores, owner of five Chicago’s Pizza andMore »

2009 August: Check Please!

2009 August: Check Please!

The job candidate you just interviewed is a hard worker who shows up on time and knows how to deal with customers. At least that’s what the eager applicant told you. You want to make sure, so you call some of the references the person gave you. The only problem is that some previous employersMore »

2009 July: Bring The Heat

2009 July: Bring The Heat

We’ve all seen those menus in restaurants –– Thai, Vietnamese, Chinese, Japanese — where the heat level of certain dishes is marked by a small chile symbol. Usually, one chile is mild, two chiles means hot and three chiles, well, have a pitcher of milk handy to douse the fire. What in the devil’s nameMore »

2009 August: Commentary

2009 August: Commentary

Congratulations to Lou Siecinski and Mark Gold, owners of Pizza Shuttle, Inc. in Milwaukee, Wisconsin. We’ve named Pizza Shuttle our 2009 Independent Pizzeria of the Year based on their quarter-century of success. Last year, Pizza Shuttle was ranked No. 32 on our annual list of America’s Hot 100 Independent pizza operations with $5.75 million inMore »

2009 July: Il Pizzaiolo: Piece Out

 By: 
pieceOut01

Bill Jacobs knows the economy of the United States has been ailing for a woefully long time, but there’s been no evidence of it in his pizzeria. Piece, a standout restaurant and brewery in Chicago’s Wicker Park neighborhood, finished 2008 impressively: sales were up 28 percent over 2007. So far, in 2009, Jacobs’ business hasMore »