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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 »

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 April: Get Involved

2009 April: Get Involved

Walk into any store, and you’ll probably spot a cause-related marketing campaign –– from a red dress symbol on a carton of yogurt to symbolize the fight against heart disease in women to a smile logo on a tube of toothpaste that shows support for dental care for children. Pizzerias are getting in on causeMore »

2009 March: Love at First Sight

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2009 March: Love at First Sight

Diners often come to restaurants as part of a romantic evening, but is there romance behind the scene as well? According to Vault.com’s 2007 Office Romance Survey, 47 percent of U.S.642-436 employees (across a variety of industries) have had an office romance, while 20 percent say they ended up marrying or engaging in a long-termMore »

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: 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: Seeking Green

2009 March: Seeking Green

Bob Marshall, owner and chef of Biga Pizza in Missoula, Montana, can just about tell you where everything you’re eating at his restaurant comes from and how it was treated in its short life. For the most part, the food is organic, and whenever possible, it comes from within a few hundred miles of hisMore »