October 2011
MAGAZINES
October 1, 2011
October 2011
Topics
Operations
Floor Dance
With so many options available, upgrading or replacing a floor can be overwhelming. But, if an operator can identify the needs of the restaurant, flooring can be a perfect reflection of design and function. “Restaurant floors should be planned and ...
Topics
Menu Development
2011 October: Ask Big Dave
Amir F. Detroit, Michigan A few years ago I would have said that it was a novelty that we wouldn’t be talking about by now. I didn’t understand it. Boy, was I wrong. Once I started to get requests to assist new and old locations that want...
Topics
Menu Development
2011 October: WHEN PIGS FLY
Pork is media’s darling right now, and operators across the country are happily placing swine in the spotlight. Pork belly. Pork shoulder. Lardo. Speck. Prosciutto. Pancetta. And bacon … always bacon. Pizza is no stranger to pork, showin...
Topics
Employee Management
WITHOUT A HITCH
Imagine this scenario: You’ve just launched a series of four pesto-inspired pizzas. To promote your new menu items, you gear up for a one-day promotional event, practically giving away the pizzas. You’ve advertised the heck out of the promo and e...