July 2013

Published: September 12, 2013admin

Master the Perfect Crust

This issue has a pizza dough focus, from dough equipment that heightens efficiency to using creative grains to make your dough stand out. Learn the logistics of offering a gluten-free pizza. We also traveled to Charleston, South Carolina to visit Extra Virgin Oven and Steel City Pizza Company.

Topics Employee Management

Security systems protect assets, boost sales

What to know about using security systems in your restaurant Slater says all four locations of Blue Moon Pizza have cameras. Their value is not just in catching the bad guys but probably alson deterring crime. “We have small signs stating that ...

Topics Menu Development

Storage Wars: Coping with Small Spaces

It’s an essential component of restaurant operations, affecting everything from menu size to seating. Yet its importance often goes unrecognized — until the squeeze is on. We’re talking storage space, the bane of many pizzeria operators.“Stor...

Topics Employee Management

Sound Sales Projections Key to Success

At Fresh Brothers, a five-year-old chain with eight stores in the Los Angeles area and another two opening this summer, co-owner Adam Goldberg does not mince words about the importance of sales projections to his expanding pizzeria enterprise. conten...

Topics Operations

Bad Customer Service Experience Strands Customers

Stranded. That’s how I felt the last time I had a bad restaurant experience. The wait was short, the ambiance was perfect and the food delicious. Everything was perfect until the interminable final minutes of my visit. I must have slipped into an a...

Topics Dough

Dough Doctor Tom Lehmann takes on common causes of a gum line

What cause pizza gum line? How to avoid gum line in pizza. In last months’ Dough Doctor article we began discussing the causes for the development of the “dreaded” gum line. This month, we take a look further. Check out some common causes and h...

Topics People & Pizzerias

Extra Virgin Oven grows from farmers market pizza cart to million-dollar operation in Charleston, South Carolina

While working at a local, upscale Charleston, South Carolina restaurant, friends Ricky Hacker and Matt McIntosh had a vision. “We kicked around the idea of a wood-fired pizzeria and realized that we didn’t have the money to open a restaurant,” ...

Topics People & Pizzerias

Steel City Pizza Company brings a bit of the Keystone state to the Low Country

Adam Carb, Mark Gray and Tony Arcuri take great pride in their hometown of Pittsburgh, Pennsylvania — so much so that their pizzeria concept is centered on their adoration of its blue-collar roots and its neighborhood pizzerias. Backed by an invest...

Topics Menu Development

Creative grains can make your dough stand out

At 4:30 pm on August 15th, 2009, I made the best business decision I’d made since opening my pizzeria ten years earlier. I changed my dough. I had been in business for more than nine years. That steamy day, I cruised up and down the undulating hill...

Topics Menu Development

Dough equipment delivers heightened efficiencies in the kitchen

Darren Lister has his eyes on growth. Already with 12 Hideaway Pizza locations spread about Oklahoma, Lister and his partners are looking to build two new units each year, eventually expanding beyond their Oklahoma homeland into neighboring states. T...

Topics Menu Development

Going Gluten Free — Logistics of tapping the wheat-free market

Expanding with gluten-free offerings was an obvious choice for Southeast-based Brixx Wood Fired Pizza. The 21-store chain sold nearly 60,000 gluten-free pizzas in 2012 alone, doubling the previous year’s sales. “At the very beginning, we realized...

July 2013

Master the Perfect Crust

Security systems protect assets, boost sales

Storage Wars: Coping with Small Spaces

Sound Sales Projections Key to Success

Bad Customer Service Experience Strands Customers

Dough Doctor Tom Lehmann takes on common causes of a gum line

Extra Virgin Oven grows from farmers market pizza cart to million-dollar operation in Charleston, South Carolina

Steel City Pizza Company brings a bit of the Keystone state to the Low Country

Creative grains can make your dough stand out

Dough equipment delivers heightened efficiencies in the kitchen

Going Gluten Free — Logistics of tapping the wheat-free market

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