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2010 February: A Necessary Duty
At 23 Round Table Pizza restaurants in northern California, regular equipment maintenance remains central to the organization’s culture. Managers and employees complete routine tasks daily to stave off future fiascos.…
News January 292010 February: By the Book
Employees may not pay much attention to that little handbook you give them when they’re hired. But just because they aren’t all that interested in their employee handbook doesn’t mean…
News January 292010 February: Il Pizzaiolo: Hideaway Pizza
We knew we’d stumbled onto something good when both our waiter and the hotel valet put a hand over their hearts and each proclaimed, “Oh, I love Hideaway Pizza!” And…
News January 29Delicious Dips
Dips definitely have a place on your appetizer or bar menu, so don’t look down on them as being a food that has lost it edge. Those tasteless dips (most…
News January 292010 February: Great Starts
Appetizers come first in the meal, but do they come last on your priority list? They shouldn’t, because if you put as much attention into your starters as you do…
News January 29Chicken tenders can be menu powerhouses
Call them chicken tenders, chicken fingers or chicken nuggets — they all sound good to diners. According to Technomic’s Appetizer Consumer Trend report (March 2009), two-thirds of consumers polled say…
News January 292010 February: On Display
If eyes are the windows to the soul, then windows are, well, the windows to the business’ soul. What is unique about your pizza, your menu, or your restaurant? What…
News January 282010 January: Perfect Pies
White pizza is the hot new trend in fi ne dining Italian restaurants. For example, a fi ne-dining restaurant here in Chicago recently switched cuisines mid-bite –– it went from…
News January 282010 February: Simple Ideas
Let Your Tables Do the Talking Sure you can toss some salt and pepper shakers on the table, but let’s really get your customers talking. Create a signature sprinkle by…
News January 28Latest Recipes
