March 2011
Published: March 1, 2011
Topics
Employee Management
Hiring a Manager
In 1993, Tony DiSilvestro and his wife, Cynthia, opened Ynot Pizza and Italian Cuisine in Virginia Beach. “We were 24 years old and doing it all,” DiSilvestro recalls, operating a store with little more than hope, previous experience and used equ...
Topics
People & Pizzerias
Long Island, NY – Tour the Island
DENINO’S We rolled up to Denino’s Pizza Tavern –– an unassuming pizzeria in a working-class neighborhood on Staten Island –– at about two on a bright Wednesday afternoon. A few regulars peppered the granite countertop, and we took seats a...
Topics
Menu Development
Artichokes: All Choked Up
Sure, pepperoni, onions and mushrooms will always be beloved pizza toppings. But as patrons’ palates evolve, so does their desire for trendy toppings. Filling this of-the-moment-ingredient spot is the artichoke. The artichoke is a member of the thi...
Topics
Employee Management
2011 March: Catering to Kids
When Ray Perkins, owner of Chubby Ray’s Louisville Pizza Company in Louisville, Kentucky, was approached by a group of Girl Scout Brownies to do a pizza workshop for one of their badges, Perkins agreed, even though he’d never really wor...
Topics
People & Pizzerias
Business Solutions: Sweat the small stuff
If you’re about to open the doors of a new pizzeria, you’ve no doubt given lots of thought to your oven and POS selection, but have you taken the time yet to thoroughly examine the massive amount of smallwares you’ll need to run your new locati...
Topics
Menu Development
2011 March: Dough Doctor
From time to time, I get questions from operators wanting to know what the secret is to making a decent thin-crust or thick-crust pizza. To answer this question, I’d like to share some tips for making both thin- and thick-crust pizzas. Thick-cr...
Topics
Employee Management
2011 March: Mascot Marketing
A mascot can help you boost sales, but you have to create the right mascot and use it effectively. Whether it’s a costume that an employee wears or a cartoon character on your logo, the mascot can help you differentiate yourself from competit...
Topics
Menu Development
2011 March: My Bad
We all make mistakes (ever forgot a birthday or anniversary?). Usually we can make amends in some fashion (roses? dinner out?) and life goes on. In the business we are in, mistakes can cause a deeper problem –– like a customer not coming ...
Topics
Employee Management
2011 March: My Turn
In 1970, Pogo, a famous and beloved cartoon character, uttered the phrase, “We have met the enemy, and he is us.” While the reference was made with regards to man’s negative impact on the environment, those words certainly apply to ...
Topics
Employee Management
2011 March: Succession Plan – Passing the Torch
What do you want to be doing 10 years from now? If you’re the owner of a family-owned pizzeria, and your dream is to kick back on a sunny beach with an umbrella drink in your hand while a succeeding generation continues the business, then it’s ...
Topics
Employee Management
2011 March: Privacy – Private Practice
In a business setting, the importance of maintaining privacy extends beyond the scope of one’s personal privacy to that of each employee. Confidentiality should be at the top of every pizzeria owner’s maintenance checklist. How safe is your sta...
Topics
Menu Development
Weights and Measures
Weighing ingredients is crucial — are you doing it? Very early in my career I was referred to as a “pizza boy.” After about a year of learning the ropes, you earned the title of “pizza man” –– or washed out. The difference was a ...
Topics
Menu Development
2011 March: Seafood Pasta – Fruits of the Sea
Frank McCarron, general manager/ chef at Portino’s Fresh Italian in Valley Center, California, wanted to freshen up his menu. So he decided not to introduce a new type of pizza, but instead opted to incorporate seafood pasta specials. “Seafood pa...
Topics
Operations
Stand and Deliver
Shoes can make a difference for employee comfort, accident prevention Once a year, Los Angeles-based Rosti Tuscan Kitchen buys new shoes for kitchen employees at its two locations. As owner Kevin Goldfein sees it, it’s an investment in his s...
Topics
People & Pizzerias
Swipe and Pay
5 things you need to know about taking credit cards Pull out your wallet or pocketbook. What’s in there? Probably your driver’s license, some receipts, a few photos … and lots of plastic. But is there cash? For many Americans, the an...
Topics
People & Pizzerias
The Tax Man Cometh
12 ways to maximize the tax season It’s that time of year again. You know the drill. You hope to pay as little as possible while staying within the rules. Your CPA, accountant, enrolled agent, or tax preparer does the calculating, gives yo...
Topics
Menu Development
2011 March: Spicy Alternative
What exactly is soppressata? In a nutshell, it’s a form of dry- cured salami. A specialty of southern Italy, it is traditionally made using pork (beef is used on occasion). The basic seasonings include cracked red pepper and garlic. Depending o...
Topics
Menu Development
Restaurant Kitchen: Keep it Neat
A neat, clean and organized kitchen is always a happy kitchen. Life in our pizzerias can be hectic. When compared to other restaurants, I think we put out a larger menu with a much smaller space, for the most part. It creates a lot of work and a lot ...
Topics
Employee Management
Marketing Matters: Branding, not just a pretty word
What does the word “brand” mean to you? Unless you are the marketing director of a large organization, it may carry little importance, as people will likely not make the mental connection when they hear your name. Your marketing dollars are in sh...
