September 21, 2012 |

2012 October: Social Media

By Pizza Today

Pizza Tweets and Facebook Pizza Feeds

Bruno’s Menu
Looking to upgrade your menu?
Pizza Today’s resident chef has
the recipes you’re looking for at


Brick Oven // #53 @BrickOvenAustin Come by Red River for our daily happy hour! From 3-6, $2 off draft beer and wines by-the-glass!

Why it works: Posting your daily happy hour has two advantages: it puts the idea into customers’ minds that happy hour is a great idea, plus it encourages them to come early before the dinner rush. And since most folks don’t stop by a pizzeria without ordering food, you’re sure to pad your check totals above and beyond the discount on drinks.

BoomBozz // #17 @boombozz
1pm Today! Westport Village, Frankfort Avenue and Highlands location are each giving away 50 FREE new Chicken Sausage & Peppadew peppers

Why it works: To celebrate its anniversary, BoomBozz gave away 50 free pizzas. The result? Lots of buzz and grateful and happy guests retweeted and posted photos of their pizzas. It also encouraged folks to try their new menu offering, and that encourages repeat business. And since these locations are in different parts of town, it created citywide attention.


Pizza Rita // #79 Five
Pound Challenge- Pig Out in the Park! Fri. 5PM 25.00 to enter, everyone gets a T-shirt. $50 CASH Prize! CALL Brian at 953-1486 to enter!

Why it works: We love eating challenges. Not only are they good, not-so­clean fun, but they also generate revenue and a sense of competition. Pizza
Rita’s entry fee included a t-shirt, which makes participants walking bill­boards long after the event is over.

Fat Jack’s Pizza // #29 Stop in and grab a TAKE and BAKE pizza today! Your favorite Fat Jack’s Pizza frozen and ready to take home for you to bake anytime you want. Available in 12” Pepperoni, Pepperoni Mushroom, Pepperoni Sausage, Pepperoni Sausage Mushroom Onion Green Pepper. Available in all 3 loca­tions carryouts.

Why it works: Take and bake is a great addition to your pizzeria, but you’ve got to do it right. Letting your customers know you offer it before they walk in will encourage carryout orders. Train your employees to let in-house customers know as well, and use table tents. You’ve got all your bases covered!