Marla Topliff / Marla Topliff, president of Rosati’s Pizza, has helped grow the Chicago franchise from 60 stores in 1999 to the 170 national brand that it is today. She supervises all aspects of marketing, customer service, store communications and vendor relationships.
wwwView Marla Topliff's profile on LinkedIn

To be or not to be: Top 3 things pizza operators should never do

Knowing what needs to be done is important. Knowing what should never be done could be critical.

New Year's resolution: Start the year with a great plan for your business

If you’re one of those people who have great intentions but lack follow through, writing a good business plan is the first major test of your commitment.

The future of the restaurant industry is bright

The energy and enthusiasm of tomorrow’s restaurant leaders was palpable at the recent ProStart Invitational event.

All I really need to know I learned in kindergarten

Learning an important marketing lesson at the age of 7.

Don't you know it's time to get on board ... the cross-train

Cross training allows your business to function with a lean staff, without that constant fear of being caught understaffed.

(Super) Bowling for dollars

Your Super Bowl marketing plan should include themes, deals and even catering.

Don't let the turkeys get you down

Ten gentle reminders for staff and owners heading into the busy holiday season.

It's OK to break the rules

Forbes Magazine says, "The lifetime customer value to the owner of your neighborhood pizza joint is approximately $25,000. That's a lot of pizza—and the sooner the owner realizes that his or her customers have more value than the $20 pepperoni...

Do you know your ABCs of couponing?

I had a few store owners stop by recently to talk about new marketing ideas and the subject of couponing came up. There was a rather long and interesting debate between them regarding expirations dates.

To cater or not cater? No question about it

Michael Attias, owner of Corky's Bar-B-Q restaurant in Nashville, Tennessee, and a nationally recognized catering consultant says, "There's really no easier way to convert people to patrons than catering, it's better than free advertising. There's just always someone catering something"...

Can you teach an old pizza pro new tricks?

About 15 years ago, I entered the restaurant industry as a marketing rep without any experience in pizza. However, it didn't take long for me to realize that the pizza business was significantly different from other restaurant groups; it's more complex.

A good business plan is good business

A robust business plan is the first major test of your commitment to your business. It is the written result of extensive data collection and market research developed to convey an objective understanding of your restaurant.

When school bells shine, opportunities climb

Families with children are so significant to foodservice that it is important to understand who makes the decision on what and where to eat. Most food service marketing mavens agreed that kids have the strongest influence on the family dining...

6 Degrees of Pizza Bacon

Nearly everyone can agree that advertising is an important aspect of marketing, but there is much more to marketing than just advertising. In fact, nearly 80 percent of all marketing takes place within the four walls of the business --...

How to make your brand stand out

How to make your brand stand out There are 78,671 pizza restaurants in the United States, 6,814 pizzeria chains (two or more stores with the same owner) and some 975 independent pizza (one of a kind) restaurants according to

  • 1 (current)

Showing (1 - 15) of 15

Get the latest news & insights