February 2009

2009 February: Boffo Buffets
Buffets can bring in big business when done right
When CiCi’s Pizza Buffet opened its doors 27 years ago, the concept of an array of pizzas offered all ... more »
2009 February: Budget Crunch
2009 February: Budget Crunch
There’s an old rule of thumb that a marketing budget and rent should be 12 percent of total sales. ... more »
2009 February: Delivering the Goods
2009 February: Delivering the Goods
When Gary Cooney opened the first of his four Chicago pizzerias in 1981, local customers craved Waldo Cooney’s pie. ... more »
2009 February: Fit to Be Tied
2009 February: Fit to Be Tied
A New York favorite has spread across the nation — addictive garlic knots have shown up on pizzeria menus ... more »
2009 February: Fried and True
2009 February: Fried and True
The appetizer section of menus has taken a beating in the many Chicago restaurants I visit every day in ... more »
2009 February: No Speed Limit
2009 February: No Speed Limit
The pros on ABC’s hit series “Dancing with the Stars” have nothing on managers at wellrun restaurants. Timing a ... more »
2009 February: Pizza for Breakfast?
Expanding your hours into the earlier part of the day can bring in a whole new customer base: the ... more »
2009 February: Say What?
2009 February: Say What?
Reality: One out of every 10 of your pizza patrons may have trouble hearing. And those who speak English ... more »
2009 February: Sea Legs
2009 February: Sea Legs
Squid is a wonderful ingredient with a terrible name. Thank goodness for its much more appealing Italian moniker, calamari, ... more »
2009 February: Simply Classic
2009 February: Simply Classic
Bruschetta is a popular item that comes to us straight from Italy. It has so many different ways of ... more »
2009 February: Get a Grip
2009 February: Get a Grip
Right behind food cost is your second most expensive controllable expense: labor. Labor cost, or L/C, is usually referred ... more »
2009 February: Get Stuffed
2009 February: Get Stuffed
The best part about having stuffed food on your menu is that, in most instances, the dish can be ... more »
2009 February: Going for a Dip
2009 February: Going for a Dip
Pizzerias across America have traditionally offered very few creative appetizers on their menus, preferring instead to focus on the ... more »
2009 February: Il Pizzaiolo: 3 Tomatoes & a Mozzarella
2009 February: Il Pizzaiolo: 3 Tomatoes & a Mozzarella
When Nancy and Jeff Roskin moved from Connecticut to Scottsdale, Arizona, they felt the pizza in their new home ... more »
2009 February: In the Beginning
2009 February: In the Beginning
With its variety of colorful ingredients served in small, approachable bites, its no wonder diners enjoy kicking off their ... more »
2009 February: Your Lifeline Awaits
2009 February: Your Lifeline Awaits
By now, you’ve surely seen plenty of restaurants in your city or county close. It’s a sad fact: during ... more »
2009 February: Expo News
2009 February: Expo News
In challenging economic times, it’s not just about producing a quality pizza. Attending an industry trade show –– even ... more »
2009 February: Five Questions
2009 February: Five Questions
Marc Able owns the five-unit PieWorks Pizza by Design, headquartered in Shreveport, Louisiana. The company has recently stepped up ... more »
2009 February: Marketing Matters
2009 February: Marketing Matters
Nancy and I just returned from an amazing adventure. We traveled to Tokyo, Beijing, Moscow, Amsterdam and Paris. Now, ... more »
2009 February: Pasta Primer
2009 February: Pasta Primer
This is my family’s classic lasagne recipe. It may seem complicated and long, but it goes together surprisingly fast ... more »
2009 February: Simple Ideas
2009 February: Simple Ideas
V is for Video Did you know you can afford your very own television-style commercial? And it’s easy to ... more »
2009 February: A Pizza My Mind
2009 February: A Pizza My Mind
To a certain point, we are masters of our own destiny. To a certain point. The current economy is ... more »
2009 February: Ask Chef Jeff
2009 February: Ask Chef Jeff
Q: I want to bring more families in to my restaurant. What can I do to make my restaurant ... more »
2009 February: Did You Know
2009 February: Did You Know
Last year, 3.6 billion pizzas were sold in the U.S. Over 20 percent of Papa John’s sales comes from ... more »
2009 February: Dough Doctor
2009 February: Dough Doctor
Some pizza doughs are made with sugar, and others are made without. Typically, we fi nd that dough destined ... more »
2009 February: Commentary
2009 February: Commentary
Recently, I was visiting a pizzeria and discussing its menu with the owner. He does a New York style ... more »