Marketing Matters: Slow days


Recently I did a brief survey of some of my pizza pals across the nation. My suspicions proved true — business on Monday is generally half of Friday’s sales. So, can I take a ‘dog’ day and make it a star? Sometimes it is just plain hard or impossible to change people’s spending habits, afterMore »

My Turn: Clayton Krueger, Farrelli’s, Tacoma, WA

2012 June: My Turn

What Slice of Hope did for us Everything Pizza Today sets out to accomplish, they do so with the highest class. So when I received a phone call from Jeremy White last year asking for our help with a big upcoming event to tackle breast cancer, I said: “We‘d be honored to help, Jeremy. WhatMore »

The Dough Doctor examines ovens’ effects on dough

2012 May: Dough Doctor

An interesting question came across my desk asking how the physical attributes of an artisan pizza would be affected by baking the same pizza in different types of ovens. Let’s take a look and see how a New York-style thin-crust pizza might vary when baked in the different types of ovens. Since this is aMore »

2012 May: Ask Big Dave

2012 May: Ask Big Dave

I want to stop living in my business, but I don’t have a manager I can count on. I go on vacation for a few days, and I have hell to pay when I get back. I know I’m not the only one in this boat. How do I get out of it? Dominic MaggioreMore »

2012 May: Beyond Red

2012 May: Beyond Red pasta with Gorgonzola Cream sauce

At the dawn of the pizza age, tomato sauce –– or crushed plum tomatoes –– was what a customer would expect to find on the pie that was put before them. Over time, though, it was simply a matter of trying out new ideas. The fact remains that red sauce and tomatoes are never goingMore »

2012 April: Did You Know?/Places That Rock

2012 April: Did You Know?/Places That Rock

Beer sales in U.S. restaurants rose by 9 percent last year. According to American Heritage, the number of American pizza parlors grew from 500 in 1934 to 20,000 in 1956. Last month’s International Pizza Expo in Las Vegas concluded with a $20,000 giveaway to one lucky attendee. /// Places That Rock // Green Zone PizzaMore »

2012 April: Raid The Pantry

It’s certainly important to consider and sample new items to incorporate into our menu to keep our customer base excited and interested. Although I do think it’s critical to periodically introduce new dishes, it’s not always necessary to bring in new ingredients. All too often we overlook the obvious –– existing inventory we already have.More »

2012 April: Warning Signs

Sometimes, despite the most well thought out business plan, access to capital and a good product, restaurants fail. When this happens, any number of factors — in fact, it’s most often a combination of many — can be to blame. From poor marketing to nonexistent customer service to a lousy location, a few missteps todayMore »

2012 April: Ask Big Dave

2012 April: Ask Big Dave

So, I have a great breakfast pizza that I make for people who are having breakfast meetings but don’t want the same old muffins and donuts. It’s not something I have on my regular menu and I am not open for breakfast. I only do this for groups that ask, but I am thinking maybeMore »