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2009 July: Pizza on the Go

2009 July: Pizza on the Go

When Dallas-based Pizza Patron opened its newest location in San Antonio in October 2008, the chain called it its quick service pizza concept, or QSP. The restaurant has a drive-thru window and an outdoor menu board. Customers order by speaking into a microphone, then drive a few more feet to a window to pick upMore »

2009 August: Five Questions

2009 August: Five Questions

John Williams owns Rock Creek Pizza Company in Sandy, Utah. He is one of 10 pizzeria owners who will be taking part in an expanded “Beer & Bull in Print” question-and-answer session we’ll be publishing in our September 2009 issue. 09.09.09 is coming — here’s a small sample of what the “Beer & Bull inMore »

2009 July: Sandwiches Now!

2009 July: Sandwiches Now!

John Montagu, 4th Earl of Sandwich, was a piece of work himself, but the sandwich was born when he came up with the idea of putting meat between two slices of bread so he could continue to play cards without interruption or without getting the cards greasy from eating meat with his hands. Great story.More »

2009 August: Marketing Matters

2009 August: Marketing Matters

My premise this month is simple. If you’re stuck in a dead-end cycle of paying for mass-marketing with credit cards, running continual discounts to keep your head above water and don’t have a clue as to how to mobilize your own customer base to spend money … stop it. There is a door to freedom.More »

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 »