November 2012

ALL MAGAZINE ISSUES


november 2012 Cover

In Deep

Explore Chicago-style Deep Dish pizza style. Find out who made the list of the top pizza companies in the U.S. in 2012. Read more on ADA compliance and limiting your data’s vulnerability to hacking.

 

wheelchair ramp at enterance

September 22, 2014 |

Americans with Disabilities Act (ADA) Compliance

Minding the complexity of the Americans with Disabilities Act may make your head spin with worry. Face it –– this law creates frustration for many, not only because of the business cost it incurs, but also because of fear that an unhappy customer will sue you for an overlooked incursion. But take heart, because the…Read More

2012 November: Hacked

February 24, 2014 |

Data Security: Hacked

Amid Chicago’s pizza-loving populace, Lou Malnati’s Pizzeria stands tall. A frequent stop for Windy City inhabitants as well as visitors seeking Chicago’s famed deep-dish pizza, Malnati’s runs 34 stores across the Chicago area, most offering a mix of dine-in, carryout and delivery. With such volume, Malnati’s touches thousands of pieces of consumer data each day,…Read More

2012 November: Dough Doctor

February 17, 2014 |

Dough Doctor: Dough balling, yeast and crust color

Q: What is the best way to determine if my dough has been correctly mixed? A: While I don’t think there is a level of dough/ gluten development that is correct for all pizza doughs, I do think that for the vast majority of pizzeria operators mixing the dough just until it takes on a…Read More

2012 November: Didi You Know / Places That Rock

November 16, 2012 |

Places That Rock

Angelina’s Pizzeria and Café 300 S. Roosevelt #8 Seaside, Oregon 97138 (503) 717-1230 www.angelinaspizzeriaandcafe.com This is a neighborhood spot that caters to its local fans. With so many rewards program cards offered today, Angelina’s holds onto its customers’ Frequent Diner Program cards for them. There is nothing else to add to a wallet or remember….Read More

2012 November: TOP 100 PIZZA COMPANIES

October 23, 2012 |

2012 TOP 100 PIZZA COMPANIES

 What’s happening with America’s largest pizza companies? Who added stores in 2012? Who pushed their sales to record highs? Who dropped off a bit? Last month, we published our list of the nation’s 100 most successful independent operations. Now, we present to you our yearly listing of America’s 100 largest pizza chains. Check out who’s…Read More

2012 November: The Flipside

October 23, 2012 |

Customer Complaints: The Flipside

“Just say, ‘Yes,’” is the advice veteran pizzeria operator Jeff Cohen lends to handling customer complaints. Cohen, who opened Pizza Loft in Davie, Florida in 1975, applies a giving mentality to his shop. In fact, when customers walk in, they pass by a prominent sign at the front door reading, “Customer service is what we…Read More

2012 November: Stuff It

October 23, 2012 |

Stuffed Breadsticks: Stuff It

Breadsticks equal big profits for pizzerias. They are cheap to produce with an almost endless supply of ingredients and are a perfect appetizer add-on to just about any menu item. Take it up a notch by stuffing them and really see them fly out the door. What can they be stuffed with? Just about every…Read More

2012 November: Social Media

October 23, 2012 |

Social Media: Pizza Tweets and Feeds

Pizza Tweets Pizzeria Lola @PizzeriaLola Pizzeria Lola is looking for a full time host. Could it be you–or that smart friend of yours? Send em our way: http:// bit.ly/Psgquk Why it works: Twitter isn’t just for posting your lunch specials. Here’s a free Help Wanted ad that leads interested potential employees straight to Pizze­ria Lola’s…Read More

2012 November: Marketing Matters

October 23, 2012 |

Marketing Matters: Grand Opening Marketing

Your grand opening is the BIG BANG of your business. Your opening marketing must be explosive enough, setting in motion the creation of your business. This is a golden marketing opportunity. Do the work. Business is not a ‘Field of Dreams.’ You must draw people in and prove your merit. Accomplish these Big Bang goals…Read More

2012 November: IL PIZZAIOLO / YNOT PIZZA & ITALIAN CUISINE

October 23, 2012 |

Il Pizzaiolo / YNOT Pizza & Italian Cuisine

Tony and Harry Disilvestro aren’t your typical beach town residents. their company, Ynot Pizza & Italian Cuisine, doesn’t cater to the hoards of tourists who fill Virginia Beach during the warm months. they don’t cater to spring breakers, and they don’t feature portraits of sandy scenery on their walls. What they do bring to the…Read More

2012 November: Going Deep

October 23, 2012 |

Chicago-style Deep Dish: Going Deep

Nothing says Chicago like deep-dish pizza. This unique pie stands out with a crisp, biscuit-like crust that comes up the sides of a three- inch pan. It’s thick with cheese and other ingredients, and then topped with a chunky tomato sauce and baked for 30 to 45 minutes. Chicago is heavy with pizzerias that offer…Read More

2012 November: Beautiful Bechamel

October 23, 2012 |

Beautiful Bechamel

In 2002, my menu consisted of cheap deals, 23 toppings, one sauce, one crust type, no specialty pizzas, no calzones and no wings. I advertised how good my product was but got tired of tell­ing customers, “That’s all we have, take it or leave it.”Then one day I changed my menu mix in a big…Read More