November 07, 2012
To Pizza Today readers, Pasquale “Pat” Bruno, Jr. needs no introduction. His articles have appeared in our magazine for more than a quarter century. An astute observer of the culinary scene, Pat is the person we most turned to time and time again for recipes and how-to “In the Kitchen” articles. Want to know how to execute the perfect scratch-made Alfredo sauce or how to pull off a deep-dish pizza crust? Well, Pat Bruno was your man.
Unfortunately, like all good things, Pat’s run at Pizza Today recently came to an end when, at the age of 79, he succumbed to an aggressive form of brain cancer known as Glioblastoma multiforme. The lasting impact he has made on Pizza Today and International Pizza Expo is immeasurable, and we deeply mourn his loss. Needless to say, our thoughts are with his wife, Gale, and his daughters, Trish and Carol.
Pizza Today will honor Pat in its January issue. In the meantime, stay tuned for an announcement in which we name a major industry award in his honor.
At the bottom of this newsletter is one of Pat’s favorite recipes. Lastly, read a sampling of Pat’s articles here: http://www.pizzatoday.com/bruno
Feel like you can’t turn your back or your staff will walk out with product or cash? Employee theft is one of the restaurant industry’s many hard realities. That doesn’t mean you have to be a victim, however. There are plenty of steps you can take to minimize loss at the hands of unscrupulous workers.
According to the National Restaurant Association, up to 30 percent of all restaurant failures can be attributed to employee theft. That’s scary.
Pizza industry consultant and Pizza Today contributor Big Dave Ostrander knows firsthand the effects employee theft can have on an operation’s bottom line. That’s why we asked him to write an article detailing some of the most common thieving methods and steps pizzeria owners can take to counteract them.
To read Big Dave’s article, click here.
The Cost of Takeout and Delivery
When calculating food costs, many operators simply take into account the price they pay for ingredients. That’s a mistake. If you offer carryout or delivery (and how many of your dine-in customers take leftover pizza to go?), then a box should be a part of your equation. Can you really afford to give boxes away when a typical pizzeria generates 70 percent of its sales from delivery and carryout?
For more on the true cost of delivery, click here.
If you are seeking access to capital in this tight market, you better have your I’s crossed and you T’s dotted before you approach lenders. It all starts with being able to demonstrate a proven track record with quantifiable numbers. This means having at least three years of tax returns, a personal financial statement and year-to-date financials for your business readily available for review. These should accompany well-researched projections as well as a top-notch, complete business plan that details everything from the concept’s marketing approach to how it will repay the loan.
There’s a lot to wade through and this is a lengthy and complicated process, albeit a necessary one. For more insight on acquiring capital to help grow your pizza business, click here.
Read Pizza Today on Your iPad or Android Tablet!
Pizza Today now has over 6,000 iPad subscribers! If you haven’t already downloaded the free app, get started today. Also, don’t forget that we’re on Android tablets, too! As the tablet market grows, know that we’re here to cover your needs in any medium, ranging from print to the Web to your favorite iPad or Android device.
To download the Pizza Today app for your tablet, click here: http://www.pizzatoday.com/tablet-apps.
Featured Recipe — Mama’s Magnificent Meatballs
Meatballs are delicious any time of year and can be used in a variety of ways. This recipe has always been one of our most treasured. It came from Pat Bruno, and Pat once told our Editor-in-Chief, Jeremy White, that this was his favorite recipe.
Mama’s Magnificent Meatballs
8 pounds lean ground beef
2 pounds ground pork
¼ cup finely chopped garlic
1 cup grated Romano cheese
For the rest of this delicious recipe, click here.