july 2012 cover

Calzone!

Stretch your ingredients by offering a calzone. Explore what makes Detroit-style pizza so unique. Pizza Today goes on the road to Colorado Springs, Colorado.

2012 JULY: Green Thumb

May 27, 2014 |

Green Thumb

Love it or hate it, spinach has the potential to be a big hit on your menu and can be utilized in appetizers, pizza, pasta and entrées. I have loved spinach since I was a kid. In sixth grade, at recess, when most kids went across the street with their pocket full of change to…Read More

2012 July: Did You Know? / Places That Rock

November 26, 2012 |

2012 July: Did You Know? / Places That Rock

Feel free to tinker with the design of the QR codes you use in your marketing — only 30 percent of the code is used to make it work. Nearly 25 percent of IRS business audits result in dismissal.  Delivery accounts for approximately 35 percent of U.S. pizza sales.  Slice of Hope 2012 takes place…Read More

2012 July: All Systems A Grow

July 12, 2012 |

All Systems A Grow

Many operators have asked me questions about opening a second unit. Going from one store to two was one of the hardest moves I ever made. Going from two to three was much easier. I caution operators that if your current store is running better when you are not there, you may be ready. If…Read More

2012 July: Succulent Scampi

July 1, 2012 |

Succulent Scampi

Elevate menus with this easy-to-prepare add-on According to John F. Mariani’s Encyclopedia of American Food and Drink, scampi is a Venetian term that dates back to the 1920s. It refers to shrimp cooked in butter, white wine and lemon juice –– but a small lobster or prawn is preferred. Shrimp scampi first became popular after…Read More

2012 July: Marketing Matters

July 1, 2012 |

Marketing Matters: Listen, learn, earn

The venerable Benjamin Franklin is one of the most-quoted men in American history. His wisdom, it seems, still endures to this day. One of my favorite quotes by the statesman is this: “He that won’t be counseled can’t be helped.” In my case specifically, I needed a lot of help starting my business, so I…Read More

2012 July: Il Pizzaiolo: Pizzeria Rustica

July 1, 2012 |

Pizzeria Rustica, Colorado Springs, CO — A study in perfection

Some people were born into pizza making; others hone the craft through blood, sweat and tears. For retired Air Force Colonel Dave Brackett, opening a pizzeria offered a creative outlet for the lifelong amateur chef and a source of income after his 31-year military career ended. He modeled Pizzeria Rustica after the Old World trattorias…Read More

2012 July: Il Pizzaiolo: Borriello Brothers

July 1, 2012 |

Borriello Brothers, Colorado Springs, CO — Rocky Mountain High

Local chain brings taste of Big Apple to Colorado Springs Sitting down with the senior management team at Colorado-based Borriello Brothers is like sitting down with family. Several pizzas flank the table, everybody’s got a plate and no one’s shy about digging in. And that’s precisely how they run their nine-store operation: it’s all-hands on…Read More

2012 July: Exposed

July 1, 2012 |

Exposed

Exposed ceilings present pros and cons for operators In his new hip restaurant where seasonal artisanal pizzas are delivered from a wood-burning oven, Mike Isabella wanted just one thing: exposure. Isabella, who appeared on season six of Bravo’s “Top Chef” in 2009, opened Graffiato in June 2011, in the Chinatown section of Washington, D.C. He…Read More

2012 July: Dough Doctor

July 1, 2012 |

Dough Doctor: Big Time Flavor

Want to pack a punch? Consider herb-infused dough One aspect of pizza dough production that just doesn’t go away is that of flavored or herb infused dough. A number of years ago, several of the big box chains offered herb-flavored doughs. Then a lot of the independents got into the act, too. The trend waxed…Read More

2012 July: Cash Only

July 1, 2012 |

Cash Only

Keep yourself out of IRS trouble No business is more vulnerable than a cash only business. Record- keeping is often sparse. Every day, there are hundreds of transactions that can’t be traced. The lure of taking money out of the till is great. Unless the company maintains a series of checks and controls, there’s little…Read More

2012 July: Ask Big Dave

July 1, 2012 |

Ask Big Dave: The Artisan Movement

Q: What’s up with the whole ‘Artisan’ pizza movement? Sarah Matchell Des Moines, Iowa via Twitter A: In my entire lifetime of living in the world of pizza, I cannot remember a time like the present. Our industry is in the middle of a revolution. From coast to coast and around the world, cutting edge…Read More