Product Spotlight - April 2017

Get giant-size buzz with an enormous pizza cutter, and other marketing gems




 

How to Create Giant-Sized Buzz

The Giant Pizza Cutter doesn’t just slice pizza. It will be the focal point of your restaurant or food truck and can make your place the talk of the town. Handmade to order, it lasts a lifetime, not to mention it’s fully customizable and makes a wonderful gift!  

612-707-4157, giantpizzacutter.com

 

Everything You Need to Succeed

Whether an all-in-one station or a tablet POS, PDQ is a key ingredient for your growing pizzeria. Blazing-fast and easy to learn and use, this point-of-sale solution has everything you need for success. With online ordering, loyalty, delivery management and other features, you’ll work less and earn more! 

877-968-6430, PDQpos.com

 

 

High-End Performance at a Bargain Price

Lincoln introduces the 3240, a large conveyor oven available in gas and electric versions. With its 32” wide conveyor belt and 40” long bake chamber, this oven now provides a greater capacity for your high-demand pizza operation. With the ability to triple-stack your ovens, as your business grows, so does your ability for more output.

800-374-3004, lincolnfp.com

 

 

Classic Bottle Openers with Artistic Style

Cymba offers custom, made-in-the-U.S.A. printed bottle openers. Restaurateurs can get openers printed to their specifications in color, via laser, wood trim and more. With Cymba, your brand stays in the customer’s kitchen for years to come. Cymba even produces souvenir bottle openers for events and lets you co-brand or co-market with your beverage company. 

978-652-9622, cymba.com

 

 

Whirl in the Flavor of Butter

Whirl offers the taste of butter at up to half the cost. Whirl’s butter-flavored oil adds rich, delicious butter flavor to everything you make, without the hassles of butter or margarine. Whirl’s authentic butter flavor makes it great for brushing on pizza crusts and breadsticks and as a replacement for butter or margarine in wing sauces. 

888-404-1004, stratasfoods.com

 

 

Living in the Cloud

PizzaCloud IP Phone Service and Cellular Backup Internet offers one solution for multiple problems. No more busy signals, ever. Phones, credit card processing and web order flow stay up when the Internet goes down. Features include call recording, on-hold music and messages and start-of-call upsell messages and auto-answer. 

866-511-5521, pizzacloud.net

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Recipe of the Month: Roasted Cauliflower and Prosciutto Pizza

Polly-O crafts a flavorful treat with this pie featuring roasted cauliflower, prosciutto, garlic and Parmesan

Pizza Without Borders - Competition Heats Up in the Eastern Bloc

As more pizza competitions and associations pop up in Russia, Bulgaria and Poland, the quality of pizza and prestige of the pizzaiolo continues to rise.

The Chef's Corner: Scott Wiener Q&A

PMQ test chef Brian Hernandez discusses the ins and outs of Scott Wiener's pizza tours, his experience with the pizza industry, and what's next for the pizza-crazed entrepreneur.

From the Editor - A New Year and a New Look For PMQ

This month we focus on the explosive growth of Artichoke Basille and roll out a new look for the magazine!

Product Spotlight: January-February 2018

Dough trays, tomato strips, yeast, menus, ovens and more.

Extra! Extra! Read all about the Pizza Press, a unique fast-casual chain in Southern California

At the Pizza Press, pizza makers are the “editors” and customers get to “publish” the pie of their choice.

Take a hike: How to cope with a higher minimum wage

A pizzeria owner in Washington state offers a four-pronged strategy for staying profitable in an era of rising labor costs.

10 tips for adding a take-and-bake option

Tom “The Dough Doctor” Lehmann walks you through the steps for modifying your dough formula and procedure.

The Chef’s Corner: Scott Wiener and the Mo-Heato

The popular owner of Scott’s Pizza Tours isn’t a professional chef, but this recipe will make you think otherwise.

All ‘Choked Up: How a couple of East Village pizza guys became Food Network stars

Artichoke Basille’s has boomed from a shoebox-size Manhattan underdog to a 12-store media magnet—and now sets its sights on franchising.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags