How do you climb to the mountaintop in the pizza business? You’ll have the opportunity to learn about routes already taken from our panel of super-successful operators, all of whom oversee restaurants that bring in $1 million-plus in annual revenues with a single unit. They’ll share methods—and a few trade secrets—for outcompeting the big chains and establishing a dominant marketing position. Panelists include: Tony Caputo, of Red Rose Pizzeria in Spring-field, Mass.; Tony Gemignani of Tony’s Pizza Napoletana in San Francisco; Mark Gold of Pizza Shuttle in Milwaukee; and Ray McConn of Mother Bear’s Pizza in Bloomington, Ind. Moderated by Pizza Today President and Publisher Pete Lachapelle.
Million Dollar Panel
Mark Gold, Ray McConn, Tony Caputo, Tony Gemignani and moderator Pete Lachapelle
On Marketing: I like to bring something different to my pizzeria that will make writer’s write. Whether it’s competing in competitions or bringing in a unique oven. Create hype by being diverse.
On Loyalty Programs: It consists of the customer spending so many dollars then giving them something free which is usually a new menu item.
On Social Media: We use Facebook primarily to make a connection with our customers and not for deals and offers.
On Hiring Process: I don’t look at the front of the applications, I just look at the back. I look at job history.
On Making it to a Million: Expanding our menu and adding an over flow room for parties kicked us over the mark.
On Hiring Process: We call references. References are huge. Once you get into a conversation with a reference they will usually drop a word here or there to let you know.
On Labor Costs: When it comes to labor costs don’t compare yourself to others. You have your own unique situation.
On Profit: If you don’t profit you’re not doing your job.
May 18, 2017 | Pizza Headlines
Discover pizza style search comparisons & three ways to use Google Trends Gearing up for our multiple pizza styles focus in the June issue of Pizza Today, we compared five pizza styles using Google Trends. The free service uses a Google Search sampling to compare search terms and gauge consumer search behaviors over time. You… Read More ›
May 15, 2017 | Pizza Headlines
Expressing a pizza dough formula in baker’s percent Pizza Today’s Dough Doctor Tom Lehmann provides you with a basic pizza dough formula in baker’s percent. Before we get to it, why should dough formulas be expressed in “baker’s percent”? “The advantage of showing a dough formula in baker’s percent is that it allows the dough… Read More ›
May 14, 2017 | Pizza Headlines
Pizza Slices around Instagram These pizza shops entice followers with mouth-watering pizza slices on Instagram. Show us your best shot, tag #pizzatoday #SliceSunday on Instagram. Don’t be sad about your #desklunch! Smile because you’ll be getting $1 pizza and pints later! And if you need any additional help forming the smile, slide photo left… Read More ›