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2009 May: Pork Projects

2009 May: Pork Projects

The assignment: How to Make Sausage for Pizza. What kind of sausage? That would be my first question. Italian? Well, the assignment did use the word “pizza,” so I am assuming it’s Italian sausage. But wait. There are as many versions of Italian sausage as there are regions in Italy. Not a problem (not thatMore »

2009 May: POS-itive Thinking

2009 May: POS-itive Thinking

Megan Nicholson and her partners run seven high-volume pizzerias in Wisconsin. On an average day at one of Nicholson’s Glass Nickel Pizza Company locations, approximately 800 to 1,000 orders will filter into the kitchen. One POS misstep and Nicholson knows the trouble that could follow: a kitchen in confusion and frustrated customers none-too-eager for aMore »

2009 May: Protecting Plastic

2009 May: Protecting Plastic

When Mario DiBiase opened Brooklyn, New York’s Aperitivo Cafe in April 2008, he set high priority to customer convenience and security. Such aims are what led DiBiase to become a testing site for VeriFone’s pay-at-the table wireless system, which allows DiBiase’s wait staff the ability to run a customer’s credit or debit card transaction directlyMore »

2009 May: Run for the Rosé

2009 May: Run for the Rosé

It’s almost automatic: think of a wine that goes well with pizza, and spicy reds come to mind – Barbera, red zinfandel and, of course, Chianti. But why not think pink? Not too long ago, pink wine in the United States was looked down on by oenophiles –– mostly because it’s the same color asMore »

2009 May: Success!

2009 May: Success!

The state of the U.S. economy is no laughing matter, but pizzeria operators are serious about remaining profitable in the face of the recession. That’s the message that came out of International Pizza Expo 2009 this spring. Nearly 5,700 operators attended the 25th Anniversary edition of the show at the Las Vegas Convention Center MarchMore »

2009 June: Commentary

2009 June: Commentary

This past spring wasn’t an overly joyous time for Domino’s Pizza. In April, an employee at a franchised store in Conover, North Carolina, used a video camera to document her co-worker in the act of violating numerous food safety measures. The pizza maker — actually, he was constructing sandwiches at the time — made hundredsMore »

2009 May: A Pizza My Mind

2009 May: A Pizza My Mind

The pizza business is currently drifting in unchartered waters. The old model of making, baking and serving a praiseworthy pizza with a smile just isn’t enough to pay the bills anymore. What are we to do to prosper in the future? I’ve heard this question a thousand times at International Pizza Expo and other eventsMore »

2009 April: Best of the Best

2009 April: Best of the Best

After 20 years of being voted “best of the best” of pizzerias in Tucson, Magpies Gourmet Pizza is expressing its gratitude to the voters. The award was bestowed by an independent newspaper, the Tucson Weekly. Local diners, rather than restaurant critics, journalists or industry insiders, polled their taste buds to make the decision. They castMore »

2009 April: Simple Ideas

2009 April: Simple Ideas

Well Seasoned Did you recently get some new pizza pans or screens that need to be seasoned? Start by washing them in warm water and mild soap to remove any manufacturing lubricant or dirt. Rinse right away and towel dry. Then pass the screens through the oven to heat and further dry. Now, you’re readyMore »

2009 May: Marketing Matters

2009 May: Marketing Matters

Editor’s Note: Scott Anthony is guest-writing this month’s “Marketing Matters” column. Free publicity? Nothing is free these days — or is it? I know one thing for certain. When it comes to press, I don’t want my pizzeria just randomly mentioned by whomever, whenever or wherever. Ultimately, I’d like to control the image I haveMore »