Building Blocks: Grand Scheme

Marketing makes your grand opening great Last month in this column, we discussed pulling off a “turnkey” — opening your recently purchased restaurant immediately. The location will be a work in progress for a little while, but at least the cash...

Data Driven: Collecting and Using Customer Data

How customer data helps fuel results With New York on lockdown amid COVID-19, Brad Barnes ordered from his local pizza place every Thursday. Though Barnes had previously shared his e-mail and mobile number with the pizzeria, the shop never once used ...

Limited Time Offers: The Real Deal

  Limited-time offers take on a new face We’ve entered uncharted territory in marketing during the COVID-19 Pandemic. Bill Vivian at Regents Pizzeria in La Jolla, California, has stated in a recent Checking In With video, “it’s like throwi...

Mike’s Monthly Tip: Maximize Your Exposure in a Positive Way

Strike the Right Tone In the face of dwindling revenue and potentially debilitating circumstances, it’s hard to stay upbeat. Nonetheless, striking the right tone with your customer is vital. The time a customer will spend viewing your message is pr...

Man on the Street: Selling an Experience During Lockdown with Pizza-Making Kits

Of all the ideas to come out of the COVID-19 madness, my favorite by far has been the home pizza-making kit. With such severe restrictions on restaurant service, it’s become a powerful solution for staying connected to customers. Maybe you think it...

Mike’s Monthly Tip: Brand Standards Package

Now, more than ever, you need to set the standard When we first opened Andolini’s, developing our brand took time. We completely redid our logo six years after opening. We had to re-look at what our demo was and refocus our brand. Through all the c...

Getting back on track

On March 20, Totonno’s, a nearly century-old pizzeria on New York’s Coney Island shut its doors amid the COVID-19 pandemic, its 1,800-square foot space consumed by darkness. “We’ll come back,” Totonno’s co-owner Antoinette Balzano continu...

Marketing Delivery and Carryout

Getting the word out about DELCO only As the COVID-19 crisis unfolded and restaurants closed their dining rooms to comply with state and local mandates, many turned to a delivery and carryout (DELCO) model only. Pizzerias had a head start in this tra...

5 Ways to Sell Merchandise and More

Bottle It Up The start of the COVID-19 pandemic brought more than an abrupt halt to dine-in eating at many places; it also stirred a desire among pie lovers to help their local eatery and shop in new ways. For several weeks in March and April 2020, m...

Mike’s Monthly Tip: Digital Doorstep

What does a customer see when they view your brand online? When you walk through the front door to your restaurant, you get a glimpse of what the customer experiences. You see the debris, the grass growing out of the sidewalk, the neon light not turn...

Four Areas to Gamify in a Pizzeria

Let the Games Begin Gamification seems like one of those fancy obscure terms that doesn’t relate to the average pizzeria operator. Many owners and managers have already gamified their businesses and do not realize that what they are doing falls int...

Man on the Street: Top Pizza Box Design Trends

The evolution of pizza box design offers opportunities for your pizzeria branding Pizzerias have been customizing their boxes as far back as the 1930s, utilizing the open real estate as mobile billboards. Early designs were simple, but improvements i...
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