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2009 October: Marketing Matters
I still get calls to this day from pizzeria owners telling me how well the “Million Dollar Letter” pulls in new prospects — and brings back lost customers. If you’re…
News March 142009 October: Quick & Easy
In June, Pizza Hut announced it would spend $5 million to renovate its locations in Jacksonville, Florida. The investment would pay for a “transformation to a more contemporary look and…
News March 142009 October: Simple Ideas
Stay Sharp Keeping knives sharp and handling/storing them properly are the best methods to reduce the potential for cuts in the kitchen. Providing employees with mesh or Kevlar cutting gloves…
News March 142009 October: The Bigger…the Better?
Menu size can be a critical element to your pizzeria or restaurant. Believe it or not, offering either too many or too few items can detract from your business. Offer…
News March 142009 November: Crunching Numbers
If you run a full service restaurant, it’s difficult to figure out how many tables to assign to each server. You want customers to be served promptly and accurately so…
News March 142009 October: The Sweet Life
It’s no secret that times are tough for restaurant operators. Money is tight, customer numbers are down, and more than ever profi t margins are at a premium. But even…
News March 142009 November: Done with Style
From parsley and Parmesan to lemon slices and dustings of powdered sugar, plating food is an art form that delights guests. I want to teach you some plating techniques to…
News March 142009 October: Udderly Delicious
In a race to outdo the competition, there aren’t a whole lot of ingredients left that have not turned up on a pizza. The fact is there’s nothing new about…
News March 142009 November: Dough Doctor
Oil is a truly multi-functional ingredient in pizza dough production. It can affect everything from the crispiness to flavor of the crust, as well as the way the dough handles…
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