april2012

Favor Flavor

Fruit on pizza? Yes. It’s delicious. Try out our recipe ideas. Discover the warning signs that your business is in trouble and how to fix them. Pizza Today goes on the road to Huntsville, Alabama.

Blending Cheese

October 27, 2014 |

Critical Issues: 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 today…Read More

Davici's Pizza Exterior Facade

July 7, 2014 |

Exterior: Putting Up A Facade

Attract customers with eye catching exterior Magic occurs when the wall between you and your customers disappears. That’s the slight-of-hand trick used by architect Ed Shriver for a perfect building façade. Shriver is principal at Strada LLC, an architectural firm in Pittsburgh, Pennsylvania. “The best restaurant facades I’ve ever seen open up the wall, and…Read More

April 1, 2012 |

Hispanic Customers: The Untapped Market

When Sylvia Melendez Klinger had family visit her in Chicago from Mexico, she ordered pizza for the kids. “It’s the universal food, no matter where you’re from everyone knows it.” But she took note of one major difference. Her Mexican nephews would only eat their slices when dipped in ranch dressing. “It reminded me that…Read More

POS, system, cash register, transaction

April 1, 2012 |

Safe, Not Sorry

Robbery preparedness and prevention training could save lives   One chilly November night, two employees working late at a suburban Milwaukee pizzeria decided to step out for a cigarette before cleaning up for the night. Within a split-second after opening the back door, they faced a gun barrel and three men. The trio forced the…Read More

2012 April: Raided

April 1, 2012 |

Employees: Raided

How protected is your staff from the competition?   It’s a small business owner’s nightmare: Discovering that the competition has “raided” your staff, leaving you with a skeletal crew to run your restaurant. Employee raids are unethical, commonplace and pose a real threat to you. “This sort of thing happens under the radar –– employee…Read More

54Buckhead05

April 1, 2012 |

Raid The Pantry

Optimize ingredients you have on hand   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…Read More

2012 April: Marketing Matters

April 1, 2012 |

Marketing Matters: Building a Buzz

Running a janitorial service in the 1980s, I depended on good old word of mouth (WOM) to generate business for me. Pair that with a business card, and I had a good thing going. In the 1990s when I stepped into a failing pizzeria, I quickly found out that putting up an ‘Under New Management’…Read More

Purple People Eater

April 1, 2012 |

Forbidden Fruit?

Fruit pizza toppings add a whole new flavor dimension Hawaiian Pizza and its variations broke the mold years ago, combining sweet, tart pineapple with savory, salty ham to create a menu favorite across the country. While pineapple has become a mainstay on many pizzerias’ toppings lists, there is a world of fruits just waiting to…Read More

2012 April: Did You Know?/Places That Rock

April 1, 2012 |

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 Pizza…Read More

2012 April: Ask Big Dave

April 1, 2012 |

Ask Big Dave: Pizza for Breakfast

Q: 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…Read More