2009 October: The Bigger…the Better?

menu

Menu size can be a critical element to your pizzeria or restaurant. Believe it or not, offering either too many or too few items can detract from your business. Offer just a few items and you’re at risk of discouraging a repeat visit. Offering too many items can just confuse the guest, not to mentionMore »

2009 November: Launched

Tony Gemignani, Tony's Pizza Napoletana

Tony Gemignani has already made quite a name for himself in the pizza industry. His dough-tossing prowess is well publicized, and his list of awards and honors seems to grow by the day. From cookbooks to children’s books, from leading the World Pizza Champions to teaching the art of pizza at his newly minted pizzaMore »

2009 October: Cool & Creamy

ice cream, brownie, sundae, dessert

As temperatures rise this summer, diners look for ways to cool down. Ice cream presents a practical solution. Sure, you can sell it by the scoop, but why not pair ice cream with cookies or brownies? Ice cream lends itself to many easy-to-prepare desserts. It’s a tasty — and profitable — menu addition. “Ice creamMore »

2009 September: Toss Up

2009 September: Toss Up

When I was 18, I tossed my very first pizza. It was my brother, Frank, who taught me the basics. Then I practiced every day. I noticed that customers were amazed when they came into our pizzeria — and back then I really didn’t do much … just a simple toss and catch. It hasMore »

2009 September: Italian Classics

Classic Margherita Pizza

If we do a time machine scenario and zip back to May of 1889, we find Queen Margherita and her husband, King Umberto I, being served pizza at the palazzo in Naples where they were staying. The king and queen had heard about the famous pizzas of Naples, so naturally they wanted to try them.More »

2009 September: The Original

2009 September: The Original

The Italians take their pizzas seriously, which is why, in June of 1984, Antonio Pace put into writing the precise rules for the preparation of the “veraci” (original) pizzas. He was against the commercial industrialization of the modern day pizza. He was horrified by the ready-to-eat and frozen pizzas that he felt had very littleMore »

2009 September: Menu Magic

menu, design, diagram

Your menu is the one piece of marketing your customers are guaranteed to read — at least to some degree. But its influence doesn’t stop with helping the diner make an ordering decision. The menu’s role is actually much greater — it directly impacts not only sales, but the entire ebb and fl ow ofMore »

2009 September: No Bull

Jeremy White

Q: How has the current recession affected your marketing budget? Estella Ferrera, Oggi’s Pizza & Brewing Company: I have actually left our marketing budget pretty much the same, although I was a little more conservative with my buys to account for a decrease in sales for our franchise. Our regional marketing budget is a resultMore »

2009 September: Mushroom Magic

mushroom, vegetables, ingredient, topping

My father was a mushroom farmer. During my high school years, I put in more than a few hours getting acquainted with mushrooms in every way possible. Most of the mushrooms we grew (from scratch, including inserting the mushroom spawn into the compost) were sent to various markets in the Northeast, but there were alwaysMore »

2009 September: The Power of Pasta

pastas pasta bowls

Pizza and pasta is a match made in heaven. If pasta isn’t already on your menu, start up the printing press — because that’s all about to change! Not only should you be offering both, but why not create a “family feast” by combining a pasta entrée, a pizza and a salad? I’ve heard fromMore »