Here are some tips for setting up your own frequent-diner program: • Train your employees about the importance of your frequent diner program. Offer incentives to employees who sign up the most customers. Also train them to remind the customer t...

When you’re located in a large metropolis, it’s easy to get lost in the crowd. Luckily, Los Angeles-based Fresh Brothers is not just a standout in the pizza industry but also in the bustling central California restaurant landscape. Since its ince...

Upscale Italian meat sets operators apart from competition Let’s face it: When it comes to pizza, pigs are popular. “There’s nothing better than a little pork on your pizza. It’s a great ‘go-to’ meat if you want to add a little protein,�...

Have you ever thought there was something nutty going on in your pizzeria? It’s definitely some­thing to consider when it comes to incorporating nuts into your menu. There are so many varieties of nuts that can be used in various ways and in so ma...

A good ad is priceless, but can a price-less ad be good? Most of us would be hesitant to run an ad campaign without a price point, and right­ly so. Research firm Phoenix Marketing International finds that the inclusion of specific pricing is a key f...

Controlling labor costs: a matter of planning and monitoring Andy Lanz runs Figaro’s Pizza in Verona, Wisconsin, an eight-year-old shop with carryout, delivery and a 35-seat dining room. He calls his eatery a “modest one” that doesn’t churn �...

Control pests before they control your pizzeria The lower 48 states experienced one of the mildest winters on record. News services across the country have reported that the easy winter has made way for an above average bug filled summer. Dr. Zia Sid...

Q: We are planning to open our first store soon and we want to do something that will help to set us apart from the local competition. A: There are a number of things that you can do to set yourself apart from the other pizzerias in your area, here a...

Balsamic vin­egar became the vinegar of choice for the gourmet cook in the United States in the early 1980s. Nevermind the fact that this marvelous vinegar has been around since 1046. According to Waverly Root (The Food of Italy), it was in 1046 tha...

From time to time I am asked a question about a term that I’ve used in one of my articles. As a result, I’ve come to discover that a lot of operators are not familiar with the terms that I just take for granted. To help bring everyone up ...

If you plan to utilize secret shoppers, be sure they answer the following questions: • Were you greeted with a friendly smile when entering the pizzeria? • Was the restaurant clean? • How long did it take for the food to be served? &bu...

Rather than flipping new staff a book for their self-study or allowing a new bartender to learn the poor habits of a shoddy veteran, integrate these key elements into bar staff training for maximum effectiveness: Engaging and Interactive: creating a ...