Learn more about your competition and the industry by touring other pizzerias Let’s pretend for just one page in this magazine that you...
Man on the Street: The Art of the Pizza Crawl
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Respecting the Craft: Classic Chianti
For many years Chianti has been called the wine of Italy. Well known for its original straw bottle, Chianti goes very well with pizza and pasta due...
Sizzle Pie, Portland, OR — White Hot
[SlideDeck2 id=35299] Solid menu and theming keeps Sizzle Pie from burning out One hears the phrase “this is a foodie town” often. Just search...
Service: Is this going to be on the test?
Educating servers can keep customers satisfied and increase check averages Restaurant customers ask many questions, ranging from “What’s the...
Power Purchasing
Purchasing is the second leg of the profit triangle What is the first question you ask your sales rep every week? I’ll bet it isn’t weather or...
Bacon Pizzas — You’re bacon me crazy
The king of all pork products Bacon is tops in pizzerias As my wife and I watched a competitive cooking show a few months back, one of the judges...
Employee Incentives: Fair Trade
Years ago I realized that my employees were one of my most valuable assets, both in my operations and marketing. Although I can be a savvy...
Loyalty Programs: In the Club
The Greek poet Euripides said: “One loyal friend is worth 10,000 relatives.” Think about the truthfulness of that statement. Friendship is a...
Food Safety 101
Building a safe food culture in your establishment For the last 37 years, Pizza Wheel has been charming the folks of 8,200-resident Bellevue,...
Independent vs Franchisee
Is an independent or franchise operation right for you? You’re an entrepreneur, one who starts a business and is willing to take considerable...