Uncategorized

2009 July: Simple Ideas

2009 July: Simple Ideas

Grape Expectations Many operators make the mistake of overpricing their wine list. When this happens, greater sales are sacrificed. The aim of most pizzerias that serve wine should be to keep prices in the range of $5 to $9 per glass. Only upscale Italian restaurants should deviate from this standard. As for pricing whole bottles,More »

2009 March: Recession Buster

2009 March: 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 AmericanMore »

2009 June: A Pizza My Mind

2009 June: A Pizza My Mind

A few months ago, I had the pleasure of spending a few days with a client, Carl Hixon. Carl is the proprietor of Georgio’s Pizza in Pensacola, Florida. Every morning, he picked me up at his oceanfront condo and we went to work. One morning was different than the rest. When I walked out toMore »

2009 June: Bing in the Green

2009 June: Bing in the Green

If you’ve overlooked your restaurant’s outdoor decorating, now’s a great time to dig into exterior design. Experts say landscaping around your pizzeria isn’t a frivolous expense: paying attention to your green spaces outside will help you attract more customers, which translates into more greenbacks for your cash register inside. You wouldn’t settle for a restaurantMore »

2009 June: Bold & Beautiful

2009 June: Bold & Beautiful

All of us in this business are well aware of the excellent canned tomatoes at our disposal, so it goes without saying that we use them in various ways, whether it be a sauce for pasta or to ladle onto a pizza crust. For a different flavor, however, keep in mind that a signature pizzaMore »

2009 June: Creating Consistency

2009 June: Creating Consistency

In order for their staff to stand out, operators should consider what their staff is wearing. Are the employees easy to spot? Are their shirts clean and wrinkle-free? Are their shoes appropriate? Do they look professional? Are their clothes accurately representing the image and style of the restaurant? What do customers see when they lookMore »

2009 July: A Pizza My Mind

2009 July: A Pizza My Mind

One of my first assignments as a consultant was to implement a turnaround for a group of pizzerias. They were hanging on by a thread. They had cashed in all of their CDs, 401(k)s and charged their credit cards to the max. I had made several visits to the operations. They were buying their foodMore »

2009 June: Did You Know?

2009 June: Did You Know?

The restaurant industry employs 13 million people in the United States. According to Technomic 77 percent of consumers eat pizza more than once per month, and 35 percent eat pizza more than once per week. 2008-2009 In a recent Pizza Today.com poll, 64 percent of operators said their March 2009 sales were flat or upMore »

2009 July: Ask Chef Jeff

2009 July: Ask Chef Jeff

Q: We’re opening a new pizzeria and still trying to figure out whether to go with a deck or conveyor oven. What’s your opinion? A: Usually, a conveyor will be more expensive — but it will also allow you to do higher volume and put out a more consistent bake. A deck oven will giveMore »

2009 June: Dough Doctor

2009 June: Dough Doctor

Take-and-bake pizza is growing in popularity, and I constantly get questions on how to make it without preparing special dough. At one time or another, you may have been asked to prepare a par-baked pizza for a customer. What you actually did was make an early version of a take-and-bake pizza. Years ago, we usedMore »