February 2011

ALL MAGAZINE ISSUES


2011 February: Single Use

July 28, 2014 |

Dinnerware – Single Use

Disposable plates and utensils may not sound like a good way to go in this day and age of green fever, but some pizza restaurant operators are saying that’s what their customers want –– and what works for them, rather than real china and metal utensils that have to be washed. For a more casual…Read More

2011 February: Pushing Appetizers

January 27, 2014 |

Pushing Appetizers

When San Ramon, California-based Straw Hat Pizza wanted to increase appetizer sales, they turned on the TVs. The 61-unit company partnered with Coca-Cola and created a three-minute video showcasing the chain’s Snack-A-Tizers and Coca-Cola products. Store owners bought television sets that they placed on the order counters, and customers watched the Snack-A-Tizer loop –– which,…Read More

2011 February: On A Roll

July 14, 2012 |

2011 February: On A Roll

Stromboli is a second cousin to pizza and a first cousin to the calzone. Which brings us to this question: how, precisely, does a Stromboli differ from a calzone? Well, in a nutshell, there is not much difference. A stromboli starts with a rectangular shaped pizza dough, while a calzone starts with a circle of…Read More

2011 February: Il Pizzaiolo: Lucifers Pizza

July 14, 2012 |

2011 February: Il Pizzaiolo: Lucifers Pizza

It’s February, and that means the folks in the International Pizza Expo offices are putting the finishing touches on the annual event that brings more than 6,000 pizzeria operators under one roof. Slated for Tuesday, March 1, through Thursday, March 3, the show –– now in it’s 27th year –– will be held in the…Read More

2011 February: Value Added

February 1, 2011 |

2011 February: Potato Chips – Value Added

There’s hardly a better accompaniment to a great sandwich than potato chips or fries. But in the pizza business, where kitchens often are small and a fryer isn’t always required, chips typically get the call. Which isn’t a bad thing at all: Americans love potato chips so much they’re the country’s favorite salty snack (second…Read More

2011 February: The Heat is On!

February 1, 2011 |

2011 February: Pizza Expo – The Heat is On!

It’s February, and that means the folks in the International Pizza Expo offices are putting the finishing touches on the annual event that brings more than 6,000 pizzeria operators under one roof. Slated for Tuesday, March 1, through Thursday, March 3, the show –– now in it’s 27th year –– will be held in the…Read More

2011 February: Raise Your Glass!

February 1, 2011 |

2011 February: Raise Your Glass!

Tradition says that pizza places need to offer soda, pitchers of beer and maybe a couple of wine options. But now, with pizza moving more upscale and customers expecting a wider variety of options, many restaurants have gone the way of full bars –– from a simple and well-stocked corner stand to an ornate wood…Read More

2011 February: On Loan

February 1, 2011 |

2011 February: On Loan

How does one get a loan when lenders are reluctant to make them? While the lending market remains sluggish, loans are being made, albeit in limited quantity to qualified borrowers. John Graziano, CFP, CPA with Future Financial Planners, Inc., in Hazlet, New Jersey, advises restaurant operators to take basic steps to help increase their chances…Read More

2011 February: Lets Celebrate

February 1, 2011 |

2011 February: Lets Celebrate

A grand re-opening, an anniversary, winning a “Best of” award these are all milestones worth celebrating. After all that hard work, it might be tempting to kick back and quietly toast your success. But that would be a mistake. It’s not just time to toot your own horn; it’s time to blare it! Edgar Falk,…Read More

2011 February: II Pizzaiolo: Pitfire Pizza

February 1, 2011 |

2011 February: II Pizzaiolo: Pitfire Pizza

When Paul Hibler speaks about his company’s focus on fresh, local, seasonal ingredients, he’s not hitting talking points with marketing-speak. No, he means it. Really means it. In Los Angeles, a prominent farmer’s market makes it easy for commercial chefs and home cooks alike to utilize the best of what’s in season, and Hibler says…Read More

2011 February: Fresh or Frozen?

February 1, 2011 |

2011 February: Fresh or Frozen?

Grill it. Roast it. Fry it. Smoke it. Pizzeria operators have a seemingly endless list of ways to prepare chicken. However, deciding on what type to chicken to use — fresh or frozen — is more limited. There are benefits to both. “Fresh chicken is not only the most economical purchase alternative, it’s also the…Read More

2011 February: Business Solutions

February 1, 2011 |

2011 February: Business Solutions – Portion Control

We’ve beat this drum before, but we’ll continue to beat it until operators everywhere heed the call and begin taking portion control seriously. The fact of the matter is that portion control is sound business that should save you at least five percent on your food costs — and it’s incredibly easy to enact. Let’s…Read More