Topics
Menu Development
Menu Matters: Food Allergies
It may seem silly to grill a server about the contents of the pizza sauce or the brownie sundae, but to someone with a food allergy or intolerance, it’s a serious concern. Jennifer Parks, managing partner of Pizza Fusion in Mesa, Arizona, has two d...
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Operations
Got it Covered
Be proactive and prompt with upholstery care At home, it is easy to camouflage spills, messes and mishaps to furniture. Cover a stain on the carpet with a rug Hide a nick in a table with a cloth. Bury the mess on the couch by flipping the cushion ove...
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People & Pizzerias
Time Constraints
Budget for construction plans and mishaps with pro Hope for the best, but prepare for the worst. This English proverb is never truer than when undertaking a construction project. Whether an operator is expanding an existing location, building one fro...
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Employee Management
Pricing Beverages
If you’re uncertain about your beverage pricing you’re not alone. Confusion over this aspect of operations is common and widespread, says Aaron Allen, global restaurant consultant with Orlando-based The Allen Group of Hospitality Companies. It’...
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People & Pizzerias
Places that Rock: Klavon’s / Vinnie’s / The Masonry / Aldo’s
Klavon’s Pizzeria & Pub 6010 Clinton Rd. Jackson, Michigan (517) 784-7000 www.klavons.com Klavon’s is known for its Chicago-style stuffed pizza with a Michigan twist. Five toppings and a pound mozzarella are stuffed between two layers of hous...
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Menu Development
Dough Doctor: Thick crust is par-fect
Dough Doctor breaks down how to achieve an ideal par-baked crust Q: We are thinking of adding thick-crust pizza to our menu. What is your take on using a par-baked crust? A: If a par-baked crust ever had a place where it excelled, this would be it. I...
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Menu Development
Sauce Trek II: The wrath of khream
Make an out-of-this-world sauce experience for your menu ‘The cook of any house of note always seats himself in a high arm chair to give his orders; he holds a long wooden spoon in his hand, with which he tastes the various sauces that are cooking ...
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Operations
Restaurant Interior: By Design
Five common dining room design problems — and how to fix them Years ago, architect Jim Lencioni recalls being called into a casual restaurant concept based in the Southeast. Despite solid marks for its food, business continued falling. In surveying...
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Employee Management
Online, mobile, tablet visibility critical to success
Can your pizzeria be found? Sometimes customers have trouble finding Coal Fire Pizza, located near Baltimore. “They’ll say, ‘We tried Google Maps and MapQuest and the directions were wrong,” says Dennis Sharoky, president of the five-unit com...
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Employee Management
Delivery drivers — The big screen
Keep your drivers — and the public — safe by checking job applicants’ pasts Delivering a pizza means more than just getting the fresh hot pie to the customer quickly. Operators have to make sure their delivery drivers do not harm anyone through...
Topics
Employee Management
Feet to the fire
Holding employees accountable is never easy, but it sure is necessary Paul Reader compares his pizzeria to a football team running an offensive play. Each employee has certain tasks to complete at certain times and when any team member fails to fulfi...
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People & Pizzerias
Coals Artisan Pizza, Louisville, KY — Turning coal into gold
[SlideDeck2 id=31907] Coals Artisan Pizza introduces coal-fired pizza to Louisville, Kentucky The pizzeria is tucked into a strip mall and flanked by a yoga studio, jewelry store and high-end clothier –– just the place for upscale Coals Artisan ...