2012 August: Food Costs Killing You?

2012 August: Food Costs Killing You?

Is your bottom line being adversely affected by food costs? If so, Big Dave Ostrander has this to say: “After I realized that I was leaving tens of thousands of profit dollars unaccounted for, I studied and achieved the perfect food cost month in and month out.  The biggest breakthroughs I discovered were: Placing in-line portionMore »

2012 August: Sandwich Pizza

2012 August: Sandwich Pizza

The idea of creativity, vis-a-vis pizza, continues to unfold. The challenge of taking basic ingredients you might find in sandwiches and applying them to pizza has become a subject of discussion. Why not give it a try? Philly Cheese Steak pizzas, after all, have fared well on many menus. What would you such a creation?More »

2011 September: THE PIZZA TODAY GUIDE TO STYLE

2011 September: THE PIZZA TODAY GUIDE TO STYLE

NEAPOLITAN PIZZA   The original. The standard by which all other pizzas are judged. A Neapolitan pizza is defined by the ingredients used to make it and the way it is cooked. Special flour, tomatoes and cheeses must be used to qualify as Neapolitan. Additionally, these pizzas must be cooked in wood-burning ovens. The hallmarksMore »

2011 June: PERFECT MARRIAGE

2011 June: PERFECT MARRIAGE

As Americans continue fighting the battle of the bulge they often look for healthier menu items that still satiate the appetite. Enter insalata pizzas, which turns ordinary pizzas into a more healthful bite by adding salad elements –– without skimping on taste. Insalata pizzas also add visual appeal to menus and on marketing materials. OnestoMore »

What do your customers really want? Survey says…

2012 September: Survey Says...

What do your customers really want? It’s the single most important question a restaurant owner can ask — yet you could spend your entire career chasing the answer. Even with instant feedback on Twitter, Yelp!, Facebook and similar sites, it’s nearly impossible to sift constructive criticism from the endless pages of noise. In an effortMore »

Pizza Power: Brooklyn Pizza Company, Tucson, Arizona

2012 September: BROOKLYN PIZZA COMPANY

Brooklyn Pizza Company puts its philosophy to work Solar powered and community minded—Brooklyn Pizza Company brings New York-style pizza to Tucson, Arizona. Opened in 1996, the pizzeria is centered in the hip, eclectic business corridor of Fourth Avenue, nestled next to the University of Arizona (UofA). It’s usually a busy district of foot and streetMore »

Marketing Matters: Your POS as a Marketing Tool

2012 September: Marketing Matters

My Point of Sale system is the prettiest cash register ever! But does this beauty have brains? American Scientist Donald Norman says, “Beauty and brains, pleasure and usability they should go hand in hand.” If that is the case then this POS is worth every penny I paid for it. For example, my POS hasMore »

Jack Of All Trades

2012 September: Jack Of All Trades

Save on labor by cross-training employees For Mia’s Pizza and Eats, a small mom-and-pop shop in Georgia, cross-training is a cost-cutting necessity. “There really isn’t a time at Mia’s when an employee can claim ‘That’s not my job,’ ” says owner Clori Rose-Geiger. “We try to instill in them the idea that everything that needsMore »

Lovely Lasagna

2012 September: Lovely Lasagna

Lasagna is a staple in many pizzerias and restaurants across the nation. It rounds out your menu and accompanies your pizza, pasta and salads perfectly. Great lasagna can be a feature on your menu that can truly set you apart from your competitors.It really surprises me how many restaurants serve less than mediocre lasagna withMore »