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2009 May: Five Questions

2009 May: Five Questions

Russell J. Weiner is Chief Marketing Officer for Domino’s Pizza. Formerly Pepsi’s Vice President of Marketing, Colas, Weiner has been named one of Brandweek’s Top 10 Marketers of the Next Generation. Domino’s has 5,047 U.S.-based stores and 3,726 international locations. The company’s growth in recent years has come overseas, while domestic stores have struggled. PT:More »

2009 May: Il Pizzaiolo: Pizza Perfect

2009 May: Il Pizzaiolo: Pizza Perfect

Brothers Amir and Ali Arab have been in the pizza business a long time. Though they didn’t exactly enter the circle of pizzeria owners by choice, they couldn’t imagine any other career these days. When the Arabs graduated from college in the 1970s, tensions between America and their native Iran were high. As was discrimination.More »

2009 May: Location, Location, Location

2009 May: Location, Location, Location

Thinking of expanding to another location? Now, more than ever, intelligent site selection is essential — who can afford a hit or miss approach in this economy? Some larger operations, like Marcos Pizza, use site selection software. With 170 locations, this chain, headquartered in Toledo, is poised to open hundreds of additional restaurants. Their software,More »

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 April: Have A Seat

2009 April: Have A Seat

When Riverfront Pizzeria opened in Milwaukee’s historic Third Ward a couple of years ago, its contemporary but gritty design reflected the character of its neighborhood. Its owners wanted the bar to reflect the restaurant’s character, too. That included the barstools — the most intimate connection that customers have to any bar. So it isn’t anMore »

2009 March: Top Dog

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2009 March: Top Dog

In challenging economic times, you need your best employees to stay on the job, keeping customers coming back for more pizza. Unfortunately, that’s a tough order when you consider the low employee retention rate in the restaurant business. One way to keep your star employees at your pizzeria longer is to get them excited aboutMore »

2009 April: A Pizza My Mind

2009 April: A Pizza My Mind

When trying to figure out what it will cost you to open a new pizzeria, it’s important to remember that your menu offerings will determine your equipment needs. Simply put: the more you offer, the more you’ll need. A simple operation, for example, will only need one exhaust system and won’t use a deep fryer.More »