March 2012

Published: March 4, 2012Scott Wiener

Mediterranean Flair

Artichokes give an instant flavor of the Mediterranean. Wow customers with upscale meat toppings, bruschetta and classic Italian pasta dishes. See where to apply them on your menu. Discover seven tips for renegotiating your lease and how to recover from a bad health score.

Topics Employee Management

Out In The Open

Nick Sarillo, owner of Nick’s Pizza and Pub, takes home $120,000 a year, and he doesn’t care who knows it, including –– and perhaps most importantly –– the 200 full and part-time staffers who work for him. Sarillo, who operates pizzerias ...

Topics Operations

Eating With The Eyes

Front-of-the-house display cases put ancillary products in customers’ sights Whenever Tony DiSilvestro designs a new YNot Pizza, an endeavor he’s tackled three times since opening his first restaurant in 1993, he encounters the same conundrum...

Topics Operations

Carryout: On The Go

When Teresa Corea-Golka’s grandfather started Roma D’Italia in Tustin, California, more than 40 years ago, he wasn’t thinking about creating a carryout concept for his sit-down Italian restaurant. He just wanted happy customers. But Roma D’It...

Topics Menu Development

Dough Doctor: Wholesome

Whole-wheat crust requires special handling Q: We get a lot of requests for a whole-wheat pizza, but all of our attempts to make one end up with dry, hard texture and poor flavor. What is the secret to making a good whole-wheat crust? A: Like ...

Topics Menu Development

Man on the Street: The Latest Topping Trends

What’s the strangest pizza you’ve ever enjoyed? I’ll never forget an experience I had in an old-school pizzeria in Trenton, New Jersey. The shop, Papa’s Tomato Pies, is the kind of place that would have you arrested for requesting pineapple o...

Topics Employee Management

2012 March: Ask Big Dave

I haven’t updated my menu in a couple of years except for price adjustments. Is it worth it to pay a professional company to do this for me? Austin Rodigero Phoenix, Arizona I’m rarely stopped dead in my tracks. A few years ago, however, I did a ...

Topics People & Pizzerias

Behind The Curtain: A judge’s look at International Pizza Challenge

You make the best pizza in town. Your ingredients are fresh, you have the perfect oven and nobody will ever guess what’s in your secret sauce. People always say you should enter a pizza competition so you can bring home a trophy and legitimize thei...

Topics Employee Management

Marketing: Return On Investment

It’s all about ROI and how to maximize it There are a variety of gauges a business can use to measure the success of its marketing. But to really measure you must first know your goal. Was it money in the bank, build a database, find a n...

Topics Employee Management

2012 March: In The Know

You receive a notice in the mail that an ex-employee is filing for unemployment. But he quit the company and one doesn’t receive unemployment for that. He wasn’t fired; he wasn’t demoted and sulked off in dejection; he wasn’t harassed into su...

Topics Employee Management

Deal Breakers

Seven tips for renegotiating your lease While the recession is coming to an end, many operators are still struggling. The good news? Your landlord is feeling the squeeze, too. According to the National Association of Realtors, retail vacancy r...

Topics Menu Development

So Sweet!

Creative desserts boost check averages Gaining a competitive edge in today’s crowded market is more crucial than ever. Diners expect the moon and the stars — preferably locally sourced, homemade and at a great price. Desserts offer a great...

Topics Menu Development

2012 March: Affinity For Artichokes

When G. Terrill Brazelton, head chef at Slice Stone Pizza and Brew in Birmingham, Alabama, developed his pizza menu, including artichokes was a no-brainer. After all, Brazelton grew up eating steamed artichokes from his parent’s California garden. ...

Topics Menu Development

Bruschetta Basics

Bruschetta (broo-SKEH-tah) has emerged as a very popular appetizer (running a close second to fried calamari). In the Italian repertoire of appetizers, offering bruschetta makes a lot of sense. It’s easy to prepare, it holds well (meaning it can be...

Topics Menu Development

Uptown Ingredients, Downtown Flavor

Upscale meat toppings add wow favor In the beginning — quite a while back, in fact –– it was pepperoni and sausage. Those were the two toppings most requested by patrons of modest, family-owned pizzerias and chain-operated pizza places a...

Topics Operations

Operating a Bar: Serious Business

Dram shop laws, underage drinking, over serving, altercation risk, staffing and training: operating a bar within a pizzeria can be a mess of liability. But managed effectively, a bar can enhance your pizzeria and drive traffic with not only alcohol s...

March 2012

Mediterranean Flair

Out In The Open

Eating With The Eyes

Carryout: On The Go

Dough Doctor: Wholesome

Man on the Street: The Latest Topping Trends

2012 March: Ask Big Dave

Behind The Curtain: A judge’s look at International Pizza Challenge

Marketing: Return On Investment

2012 March: In The Know

Deal Breakers

So Sweet!

2012 March: Affinity For Artichokes

Bruschetta Basics

Uptown Ingredients, Downtown Flavor

Operating a Bar: Serious Business

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