Features
Small pizzerias, big profits
A big pizzeria may seat and feed a lot of customers, but some operators are finding smaller, "right-sized" operations are more profitable.
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Overcoming an identity crisis
The conversion of five Pizza Magia stores into Snappy Tomato Pizza units was confusing for customers. But after nearly eight months, a lot have learned the…
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Invasion of the blog
Web logs, known as "blogs," aren't new to the Internet, but pizzerias and restaurants are starting to understand their potentially positive influence on sales.
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A turnaround begins at Pizza Inn
The last 20 years of Pizza Inn's storied, 48-year history have been marked by boardroom battles and franchisee discontent. New CEO Tim Taft believes it's now…
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Talk it up!
Promoting product is important, but positioning an owner's personality is equally important in driving word-of-mouth marketing.
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Kings of the pizza contests
Several pizza operators share their tips for winning some of the country's top pizza contests.
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NAPICS wrap-up: 4,500 attendees sample a slice of the independent pizza market
A crowded show floor greets operators and exhibitors at the North America Pizza & Ice Cream Show.
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OPERATIONS: Half-baked truths about refurbished ovens
Oven remanufacturers know pizza operators get burned regularly when buying poorly refurbished units. Read how they recommend you avoid getting stuck with a bad…
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A truly hands-on experience
If you have questions about your operation, don't miss the 2007 North America Pizza & Ice Cream Show's pizza test kitchen, Feb. 19-20. Seeing may be believing…
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Freedom of choice, or freedom from choice?
Restaurant customers have said for ages they want lots of choices, but research and sales results show they're easily overloaded with options.
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Perishable Cash
It looks, smells and tastes like food, but in reality, inventory on your shelves is perishable cash. Manage it tightly, and you could add profits to your…
read nowOPERATIONS: POS system: Time saver, money maker
Time slaving becomes time savings with an electronic point-of-sale system.
read nowIs Little Caesars truly rising again?
Little Caesars' sales may be surging as the company claims, but it offers few clues to prove it.
read nowMARKETING: Marketing with music
A well-crafted jingle gets in the ears and minds of customers more quickly and permanently than any other form of advertising. Having one tailored for your…
read nowOven-baked advances
Efficiency is the word to best describe the latest ovens on display at the 2005 National Restaurant Show in Chicago.
read nowNew Pizza Inn CEO eager to start turnaround
Hitting singles and doubles, not home runs, will restore and reinvigorate Pizza Inn, says new CEO Tim Taft.
read nowIn the raw
Despite advances in the quality of fully cooked toppings, some pizza operators still insist on using raw meat toppings.
read nowCard sharks
Credit card fees can take a deep bite out of pizza operators' profits. Having an ATM onsite, however, may encourage customers to take the cash option, starve…
read nowPizza Inn fights back
After a two-year tussle with CEO Ronald Parker, Pizza Inn not only has fired him, it is suing him for attempting to enrich himself while imperiling the chain.
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