How to Talk the Talk That Brings in Customers

Joel_Cohen photo

Over the years, in my many speeches, I’ve talked about the importance of differentiation—the need to separate your restaurant from the pack and the importance of standing outby making an impact and becoming memorable in the minds of your customers. The fact is, customers only remember the last three to four restaurants they’ve visited. If you’re not one of those restaurants, then you’re forgotten. SoundMore »

Proven tactics in social media

Clayton_Krueger

By Clayton Krueger Wow! Can you believe that social media marketing was not even a topic of conversation just 10 years ago? Since then, powerful social media platforms have risen and fallen. Others have emerged and earned their rank among the top-visited sites in the world. More importantly, these networks play a vital role inMore »

Pizza Crust 101: Selecting ingredients and making dough

2011 July: Dough Doctor

By Tim Huff Flour, water, yeast and salt – in the world of baking, these are the foundational ingredients for making most yeast-raised baked goods. Given these basic ingredients, a good baker can produce a New York-style bagel, a French baguette, an Italian Ciabatta, or an Indian naan. The same is true for pizza dough.More »

Harness the Power of Your Vision

Jen Zeuner

By Anne Keller and Jen Zeuner It is a gorgeous Saturday in October. The temperatures have been a perfect 65 degrees and sunny all week. The golden autumn sun sets on a bluebird sky as the changing leaves scatter in a light breeze. Our day is exceptionally busy one. Lines form from the register toMore »

See your restaurant’s true performance using a P&L format

Jim_Laube

By Jim Laube Many independent restaurant owners don’t have a good handle on how their restaurant is actually performing even if they are diligent about having their financial statements prepared on a regular basis. If your restaurant’s Profit & Loss Statement isn’t formatted in an “industry standard” format, its value is very limited. It’s notMore »

2 Weeks: Who’s Who of Industry Suppliers and Distributors

Pizza Expo show floor booth

Nearly all major food and equipment distributors exhibiting. Booths with virtually every important supplier and manufacturer serving the pizzeria industry. New products, specialized ingredients, POS systems, ovens, furnishings and décor, beverage options. Items you’ve never thought of. All on one Exhibit Hall floor.

3 Weeks: 30 Big Tips From Big Dave

Pizza Industry Expert Big Dave Ostrander talks dough consistency

Thursday morning Special Seminar: Big Dave’s List of 30 Secrets of Pizzeria Success. Most essential lessons learned by top operator turned top consultant with more than three decades in the pizzeria business. Free two-day, on-site consultation with Big Dave—a $5,000 value—to be given away at the session.

Pizza Expo turns 30!

March cover, Pizza Expo, 30th anniversary

… and here are the top 10 things you can’t miss this year International Pizza Expo will celebrate its 30th birthday this year, and it has come a long way since its inception. The show has celebrated events in Las Vegas, Orlando, Chicago, New York City and Atlantic City before finding a permanent home eachMore »

It’s time for Pizza Expo — Eight ways to make the most of it

Bill Oakley

In today’s business climate, it’s not just about knowing how to produce a quality pizza and understanding your customers’ needs and wants if you want to maintain and grow your pizzeria. Attending an industry trade show can be the best vehicle to obtain new knowledge, insight and ideas that can help you position your pizzeriaMore »