2009 November: First Impressions

2009 November: First Impressions

If I had to choose between the best counter and phone person or the best pizza maker, I choose the best customer service rep. Pizza makers are made through a mentoring training program. You make and shape them into pizza assembly machines. On the other hand, I believe that CSR’s are a blend of trainingMore »

2009 November: Wicked Web

website, web, online

On a February evening in 2007, a Boston computer programmer named Jascha Franklin-Hodge received a call on his cell phone. He noticed the caller ID displayed a Chicago number. He was asked to create a robust, Web-based communication strategy for some guy named Barack Obama. That evening, history was set in motion. The Web, forMore »

2009 November: To The Extreme

Todd Parent, Extreme Pizza

Todd Parent has a good thing going. As founder and CEO of Extreme Pizza, this San Francisco businessman has found a way to grow a concept in lean times. While his company has taken a hit during the recession, Extreme Pizza’s boomtime marketing efforts have paid off. Parent and his staff worked hard during theMore »

Dough storage can make or break your operation

2009 October: Dough Doctor

Dough storage –– this is one of those topics that I continually get questions about, so it’s probably time that we go back and revisit the basics. The way in which we store our dough has changed over the years. Back in the 1950s it was common to allow the mixed dough to remain inMore »

2009 November: Crunching Numbers

2009 November: Crunching Numbers

If you run a full service restaurant, it’s difficult to figure out how many tables to assign to each server. You want customers to be served promptly and accurately so they return. You also want servers to earn enough tips to keep them happy. Robert Smith, director of operations for Pizza Antica in California, saysMore »

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 October: Quick & Easy

bar seating, seating, place setting, dining

In June, Pizza Hut announced it would spend $5 million to renovate its locations in Jacksonville, Florida. The investment would pay for a “transformation to a more contemporary look and improved customer experience” in the seven dine-in and 23 delivery and carryout restaurants in the area. If you want to update your restaurant’s look andMore »

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 »