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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 »

2009 May: Ask Chef Jeff

2009 May: Ask Chef Jeff

Q: I want to add fried foods to the menu to increase sales, but I’m not sure if I should get one of those ventless, countertop fryers or a floor model fryer. A: It’s as simple as figuring out your space. If you have a hood and exhaust system and can fit a floor modelMore »

2009 April: Ask Chef Jeff

2009 April: Ask Chef Jeff

Q: I know you can save a lot of money buying in bulk, like pallets of sauce. But then you’re tying up inventory dollars that can be used for operations. So, to what extent should you buy ahead? A: It all depends on your cash flow. Cash is king. When you have it and canMore »

2009 April: Marketing Matters

2009 April: Marketing Matters

Saturday morning, February 7th, 2009: I paused from an early morning jog. The earth was rotating into position and I had to be ready. Then, right on schedule at 6:47 a.m. Honolulu time as the sun peaked over Diamond head, I turned 50. The only glitch in this picture perfect day was that the restaurantMore »

2009 May: Commentary

2009 May: Commentary

We are now nearly midway through the second quarter of 2009. The pizza industry has felt the burden of the greater American economic picture, but the dismal landscape outside our piece of the foodservice sector hasn’t kept operators from moving forward. There is no doubt times are tough. If your comp sales are fl at,More »

2009 April: Attention Chocolate Lovers

2009 April: Attention Chocolate Lovers

Molten lava cake –– you gotta love the name. But to shower even more love on that name, put the word “chocolate” in front of it. This beauty of a cake has been kicking around for a while, but it hasn’t lost any of its appeal. How could it? The very idea of chocolate onMore »

2009 April: Pasta Primer

2009 April: Pasta Primer

I have dabbled with gnocchi for years, but I keep coming back to this one as my favorite. I prefer a gnocchi (called cavatelli more often than not in my family) with a chewy texture, one that “argues with the teeth” just a bit after cooking. Gnocchi made with potato will not deliver that goodMore »

2009 May: Expo News

2009 May: Expo News

I want to personally thank all the pizza professionals that attended this year’s International Pizza Expo®. Our 25th anniversary show was undoubtedly one of the biggest and best industry events ever held. We had phenomenal attendance, great exhibitors and a show floor the size of 4½ football fields. You could feel the excitement and electricityMore »