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2009 March: Falling Short

2009 March: Falling Short

Unexpected staffing shortages can make your life — and your employees’ — an unholy nightmare. If customers are negatively impacted by the reduced manpower, your bottom line can take a pretty horrifying hit as well. And yet, in this economy, where operators are focused on cost-cutting, encountering this problem has become likelier than ever. WhileMore »

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 »

2009 April: Expo News

2009 April: Expo News

This year, International Pizza Expo™ celebrated its 25th anniversary. Although the final numbers aren’t in, I’m sure it was another huge success with nearly 1,000 booths and 400 plus exhibiting companies. Year after year, we continue to produce and deliver one of the premier events in the entire trade show industry. In fact, the oneMore »

2009 March: Get Local

2009 March: Get Local

Stop 50 Wood Fired Pizza, an Indiana independent pizzeria that’s just over the border from Chicago, has a smart, eclectic wine list. There’s a rare Pinot Noir from northern Italy, a plush Amarone, a Spanish rosé. And then there’s a Riesling from — wait, Michigan? That isn’t as strange as it might seem. Over theMore »

2009 May: Pasta Primer

2009 May: Pasta Primer

This is one of my all-time favorite pasta dishes. The Italian word “carbonaio” means “coalman” or “dealer in charcoal”. This dish takes on that name because of its coal dusted appearance from the abundant use of freshly ground pepper in the preparation. Pancetta (unsmoked Italian bacon), the fat generally used to give this dish itsMore »

2009 April: First Course

2009 April: First Course

Some customers, when they need to cut their spending, order either an appetizer or dessert with their entrée, but not both. Brett Corrieri, corporate chef of MAFIAoZA’s in Nashville, Tennessee, and Birmingham, Alabama, prefers that customers order appetizers. “Desserts have a lower margin,” he says. “For most desserts, the food costs run 50 to 60More »

2009 May: Simple Ideas

2009 May: Simple Ideas

A Pizza Fraternity Each month, Pizza Today strives to provide you with scores of tips and helpful insight that you can use to build your business. But we can’t cover every topic in every issue — our page count is finite! When you have a question or problem that’s burning a hole in your mind,More »

2009 April: Five Questions

2009 April: Five Questions

Jim Frye is founder of the Italian Oven Café, a spin-off of sorts from his original Italian Oven concept. The Italian Oven went public in the 1990s, but floundered shortly thereafter. Now Frye is resurrecting the concept in an abbreviated form, following the lead of concepts like Starbucks and Panera Bread. Currently, there are twoMore »

2009 March: Il Pizzaiolo: Pizza Plus

2009 March: Il Pizzaiolo: Pizza Plus

Often, restaurants go overboard when it comes to menu planning. From a laundry list of tired appetizers to a plethora of pizza styles and desserts fresh from the freezer, some menus can stretch into several pages. But is it really necessary? And can a pizzeria subsist on just a handful of favorites? If Sparks, NevadabasedMore »