Topics Operations

Sustainability for the Dual Win

Increase Green Efforts on the Planet and Increase Profits In its newest location, Noble Pie Parlor of Reno, Nevada, incorporated an herb garden into its décor. The addition is not only eye-catching; it is also practical. When appropriate, the herbs ...
Topics Operations

Setting a Plan to Meet Customers’ Heat Preferences

The Perfect Pie at the Perfect Temp If systems to serve food are unaligned and a once-piping-hot pizza arrives cold to a hungry diner, the customer will notice. Moreover, they likely will remember the meal—but not in a positive light. Nearly 70 per...
Topics Operations

Descaling and sanitizing ice machines can prevent equipment failure

How Clean is Your Ice? The ice machine is a crucial piece of equipment in foodservice, but it can easily become the dirtiest place in the restaurant. The culprits are biofilm, or slime, and scale, which is calcium and magnesium buildup. Ice is food, ...
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...
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