Topics Operations

Safety First: Pizzeria owners can help protect delivery drivers from accidents, crime and COVID-19

There are many inherent dangers to delivering pizza, from vehicular accidents to crime and, still, COVID-19. According to the U.S. Bureau of Labor Statistics, in 2019 there were 2,580 cases of nonfatal illnesses or injuries related to driver/sales wo...
Topics Operations

Catering’s Big Comeback

Explore Catering Best Practices “But I don’t know if catering is worth it for us?” said no successful restaurateur ever. I get it, though, it can be scary to take on catering beyond the occasional 10 pizza order. To know how to hand...
Topics Operations

Man on the Street: “The Robots are Coming!”

I was so thoroughly terrified the first time I saw Terminator 2. The idea that artificial intelligence could bring on a global apocalypse seemed eerily realistic. It’s been 30 years since that movie came out and I’m no longer concerned about Term...
Topics Operations

Delivery Logistics

Pizza Man Dan offers his opinions and insights on third-party delivery The business of pizza delivery has changed. Third-Party Delivery Services like GrubHub, Uber Eats, and DoorDash have created options for both customers and pizzeria owners. Consid...
Topics Operations

Portion Control: An Alternative View

I read Dan Collier’s story about food cost in the March issue of Pizza Today and enjoyed the article, but I do have a different perspective on food cost. I have met Dan a few times when we were both speakers at Pizza Expo, and really enjoyed listen...
Topics Operations

More Utensils, Less Sharing: The Future of Self-Service

Buffets, salad bars and even fountain beverages are adapting to safer formats Restaurants with buffets did not disappear during the COVID-19 crisis, but they did adapt. As pizzerias reopen their all-you-can-eat pizza, salad bars and free-refill fount...
Topics Operations

The ins and outs of today’s to-go containers

Packaging Options Pizzeria owners already know how to package pizza, but it’s a challenge to wrap up salads, appetizers and pasta to go. As operators increased their carryout and delivery options during the COVID-19 pandemic, they had to find new b...
Topics Operations

Mike’s Monthly Tip: Niche Catering — Pitch to the Niche

Every week in Vegas, there’s a different convention in town (Non-Covid Years). Electronic Expo, Car Dealership Expo, Builder’s Expo, etc. There are expos for every niche demo imaginable. These events are where exhibitors get to sell to their targ...
Topics Operations

Pushing Carryout: Windows of Opportunity

Pizzerias made infrastructure changes to push carryout, and many of these changes will remain as the pandemic recedes There was much construction during the COVID-19 pandemic. For restaurants, much of the renovation was designed to enhance their carr...
Topics Operations

One Pizzeria Operator’s Perspective on Permanently Going DELCO

Party of Zero, Your Table Is Ready Pizza for table four is ready. Wings for table 12 are in the window.”  These are the common sounds that were heard in the restaurant every day. Then suddenly one day in March 2020 everything as we knew it changed...
Topics Operations

Maximizing Outdoor Dining

Setting up Al fresco dining post-pandemic As of spring 2020, Peel Wood Fired Pizza, with two locations in Illinois and one location in Missouri, had outdoor dining available for some guests. “Two of the locations had a dining patio, but one did not...
Topics Operations

Man on the Street: Keeping the Doors Closed

When restaurants started closing their doors back last March, all anybody could talk about was when they could reopen. More than 11 months later, we’re finally starting to get optimistic with several vaccines in distribution and stronger  governme...
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