Curiosity may be one of the most powerful tools in your marketing arsenal. QR codes speak to individuals’ inquisitiveness, and the phenomenon is sweeping across the country. Your customers who carry smart phones may be on the lookout for QR cod...

I’m going to tell you a dirty little secret: When I was eight years old, I didn’t like pizza. Can you believe it? Studies show that 93 percent of Americans eat pizza regularly — and we all know how much kids love this fine fare. But...

Pat Linch is vice president of operations and brand leader of Big Game Brands, which recently purchased the full-service restaurant franchise The Original Italian Pie. Big Game Brands plans to expand the New Orleans style restaurant that was founded ...

When Rick Smith was 24 years old, he started Main Street Pizza & Noodle in the skiing mecca of Park City, Utah. At that time, he says, a low-cost dining option did not exist in the city. The first night wasn’t exactly a barnburner — S...

When I was first asked to write a column for Pizza Today from my perspective as a professional pizza consumer, I polled my favorite pizzerias to find out what irked them the most about relating to their clientele. The responses were instant, uniform ...

With today’s numerous choices, can a radio ad really help a pizzeria? Will it produce direct, measurable results, or is it simply useful for brand recognition? According to radio executive David Pavlic of Renda Broadcasting, radio can accomplis...

I’m a pizza guy. Like many of you, I spend a good amount of my time with my hands and arms in a 485 F oven or bent over sticky globular masses of dough. After 11 years making pizza, I know my place in the strata of celebrity chefs, culinary pun...

You open the letter from the IRS to find that you are being audited. A shock goes through your body. Fingers begin to shake. The timing couldn’t be worse. You’ve got a business to run. Why you? Don’t panic. An audit doesn’t ne...

Dave, I really need to raise prices, but fear I can’t. I don’t know what to do and need your advice. What do you tell your clients on this issue? J.B. Linter Portland, OR How long has it been since you really re-did your menus? If you hav...

I’m experimenting with how many ounces of dough to use for a stromboli and calzone, as well as 10-inch, 12-inch, 14-inch, 16-inch, 18-inch and 20-inch pies. Can you please help me out? Josh Johnson Syracuse, New York Hi, Josh. Here is my rule o...

Congratulations to Domino’s Pizza, our 2011 Chain of the Year. You’ll likely recall that the company also received the honor in 2010 (as well as 2003). The repeat performance marks the second time a pizza chain has earned the accolade bac...

Gary Bougie is co-owner and executive chef at SLYCE coal fired pizza company. Rather than go with a more traditional oven and product, Bougie introduced upscale fare to this working-class neighborhood — with great results. The restaurant has ea...