March 2013 Cover

Photo by Josh Keown

September 15, 2014 |

Loyalty Programs: In the Club

The Greek poet Euripides said: “One loyal friend is worth 10,000 relatives.” Think about the truthfulness of that statement. Friendship is a relationship we are not born into but still choose to cherish. In the hospitality industry, we form relationships with our customers and treat them like dear friends. We reach out, listen and react…Read More

2013 March: Ask Big Dave

July 28, 2014 |

Ask Big Dave: Getting up to Speed on Accounting

Q: My brother and I own a pizzeria and deli. We have been open almost two years and business has been OK, but not terrible. We are paying bills, payroll is covered and my brother and I are making money. I don’t think we are making profit; I feel we are making salary for the…Read More

Photo by Josh Keown

June 23, 2014 |

Wine & Dine

Two decades ago, America was largely intimidated by wine. Snobs drank it. Even worse, they swished it around, spit it into a bucket and then talked about it in unappealing and difficult-to-understand terms like “flinty” or “grassy.” What normal, everyday Joe wanted to drink grass? Since wine was an unknown and perceived as expensive, it…Read More

Photo by Josh Keown

April 28, 2014 |

Growing the Online Component

Angelo Halakos, owner of Seasons Pizza, was skeptical about online ordering at first. He wasn’t sure it would actually work, and then there was the fee to consider, reasonable though it was. Even so, Halakos, who owns 28 locations primarily in the Newark, Delaware area, decided to take a chance. “All the big chains had…Read More

knife cutting onion

April 21, 2014 |

Sharp As A Knife

Time to sharpen your knife skills? And by skills, we’re talking about back-of-house efficiencies and safety protocols around the most common foodservice tool. Knowing which knives work best for cutting different types of product, how to care for them properly and how to use knives safely can give operators a well-honed edge. Safety first. “Train…Read More

2013 March: Dough Doctor

March 17, 2014 |

Dough Doctor: Staging ingredients impacts dough

Q: I’ve seen any number of different ways in which the dough ingredients are staged/ added into the mixing bowl. Is there really a difference, or is it a case of just whatever you are taught to use? A: I think some ingredient staging procedures can actually cause harm to the dough while others may…Read More

Photo by Josh Keown

February 17, 2014 |

Pan-style Pizza — Full Metal Pizza Jacket

“There may be a hundred different stances and sword positions, but you win with just one,” said undefeated Samurai Miyamoto Musashi in 1643. Mushashi would have been a great pizza guy because he described pan pizza to the letter. Every town, village and territory in the world has their own pan pizza style: Chicago style;…Read More

Photo by Josh Keown

February 17, 2014 |

Give Your Interior A Spruce

When Sara Griffith, husband Joe and partners Shawn and Barb Griffith bought a Sam & Louie’s franchise location in Omaha, Nebraska, in August 2012, Sara was looking to update the pizzeria’s interior. She found inspiration from Pinterest, a visual-based social networking site, to use chalkboard paint to cover the entire wall behind the order counter….Read More

Photos by Rick Daugherty & Josh Keown

January 13, 2014 |

Waiting for a Profit

On weekdays, the lunch crowd from the local police academy and nearby industrial park pack out Lido’s in Meriden, Connecticut. And on Friday and Saturday nights, it’s all about serving it up to the kids — soccer teams and Brownie troops alike. Although the folks at Lido’s pride themselves in turning the tables quickly, sometimes…Read More

2013 March: Man On The Street

December 26, 2013 |

Bring your pizzeria web site up to speed

This is an intervention. The Internet has become well-worn territory, yet many of you are still treating your Web sites like it’s 1996. Users’ attention spans are microscopically short for Web sites, so you want there to be as few barriers as possible between potential customers and your business. In a completely selfish maneuver to…Read More

Photo by Rick Daugherty

February 28, 2013 |

Craft Beer: The Must List

When Dan Richer opened his second pizzeria venture, Razza Pizza Artigianale, earlier this year, he had a clear vision in mind. All the ingredients would be locally sourced and everything that could be made in-house would be. His beverage list would get the same care and attention to detail as the food and service. The…Read More

Photo by Josh Keown

February 28, 2013 |

Dress Code: Spell It Out

There is something noticeable about the staff’s look at Cocco’s Pizza in Primos, Pennsylvania, — expression of individuality and brand awareness. Employees sport graphic T-shirts with the pizzeria’s name and logo. Owner Michael Cocco says his dress code reflects his crew’s personalities. Everyone is wearing something just a little different from one another. They can…Read More

2013 March: Social Media

February 28, 2013 |

2013 March: Social Media

Pizza Tweets The NY Slice Truck @TheNYslice Tonight’s Delivery Specials 5p-9p Call 721-8434 Garlic Knots & Wings $7.99 Or 3 Toppings 20 Inch Pizza Garlic Knots Wings $24.99 Why it works: This Tweet was sent out on a bitterly cold day, and the idea of a hot meal delivered hit home. NY Slice Truck added…Read More

2013 March: Respecting The Craft

February 28, 2013 |

Respecting The Craft: Dough Recipes

Q: I’m looking for a standard American-style pizza dough as well as a standard Italian-style. Can you help with recipes? A: I sure can! Here you go: Standard Classic America High gluten/ High protein flour 100 percent flour 58-60 percent hydration 2 percent sea salt 1 percent oil 1 percent malt/sugar .50-1 percent yeast Standard…Read More

Rigatoni al Filo di Fumo

February 28, 2013 |

Perfect Pasta Prep

Many of you have contemplated adding pasta to your menu but may still be reluctant. Well it’s time to cast your worries aside. I’ve written about pasta in the past and have even lead demos at International Pizza Expo. My goal now is to bring you through the most important part of making it happen…Read More

Photo by Rick Daugherty

February 28, 2013 |

Moneymaking Menu Must

According to the National Restaurant Association, the most profitable menu items are soft drinks, followed closely by alcoholic drinks and then pastas and pizza. The largest pizzeria chains in the world do not sell alcohol, and until just a few years ago they did not even sell pastas. Yet, they still make a lot of…Read More

Photo by Josh Keown

February 28, 2013 |

Menu Engineering

So much of what happens in a restaurant is creative. All cooks like to think of themselves as artistes. It is, after all, called the culinary arts. But when it comes to the menu, that’s where science kicks in. In fact, too much creativity on a menu can have negative consequences. That isn’t to say…Read More

2013 March: Legal Mobility

February 28, 2013 |

Mobile Marketing: Legal Mobility

Eager to cultivate deeper relationships with customers, the Thiels added mobile marketing to their advertising arsenal in 2010. Today, The Capri has built a growing database of customers’ mobile numbers, all of whom stand willing to receive information on special offers, Happy Hour deals and other Capri store happenings. “Text messaging’s been a nice addition…Read More

Photo by Josh Keown

February 28, 2013 |

Il Pizzaiolo / Home Slice Pizza, Austin, TX

The story has been repeated time and again in cities all across America: an aspiring man or woman moves to a new locale after years in New York and is disappointed by the pizza offerings of the adopted city. This time, the city in question is Austin, Texas, and the heroine of this twice-told tale…Read More

Photo by Josh Keown

February 28, 2013 |

Employee Termination: Hit The Door

Last year, the week before Christmas, Carmelo Lamotta needed to fire a server. He did not want to wait until after the holidays because then other workers would suffer. “If you keep someone an extra week because of the holidays, business drops because customers do not come in because of the poor customer service,” says…Read More

2013 March: Going Pro

February 28, 2013 |

Going Pro

Is a professional chef needed in a pizzeria’s kitchen? The performance kitchen at Cane Rosso takes center stage. Built around a wood-fired oven, the workspace is home to leading man Dino Santonicola, the Naples-born master pizzaiolo hired by owner Jay Jerrier to put his restaurant on the map. And he’s not alone –– more attention…Read More

2013 March: Did You Know

February 28, 2013 |

Did You Know / Places that Rock

Places that Rock Rocket Pizza Lounge 122 W. 4th St. Los Angeles, California 90013 (213) 687-4992 www.rocketpizzalounge.com This eclectic pizza place sits in the heart of downtown Los Angeles’ Old Bank District. Lined with comfortable booths, a rotating craft beer menu and variety of Happy Hour specials, Rocket is a hotspot for the after-work crowd….Read More

Photo by Josh Keown

February 28, 2013 |

Clean Sweep

Customers are restaurants’ biggest allies and their harshest critics. They are not shy about expressing their joy, concern or displeasure with an eating establishment. The wilting plant in the corner, the dust on the ceiling fan or the empty paper towel bins in the bathroom are details easily overlooked by operators and staff. But customers…Read More

2013 March: Beer & Bull In Print

February 28, 2013 |

Beer & Bull In Print

One of the highlights of every International Pizza Expo is the open discussion filled with helpful insights, off-the-wall talk and plenty of beer. We call it Beer & Bull. Others call it an educational party. Here, we kick things off prior to the 2013 Expo with a print edition of Beer & Bull. Meet the…Read More

Photo by Josh Keown

February 28, 2013 |

A Well Oiled Machine: Opening Procedures

The hours before opening — while sometimes hectic — are the few times in a busy pizzeria’s day when customers are not continually walking in and the phone is not ringing like crazy. It’s the perfect opportunity to lead the day in a positive and profitable direction. Paul Gainor, owner of Pizza Zone with two…Read More