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The 2015 Pizza Power Report

PMQ’s state-of-the-industry report explores the past year’s moneymaking trends and offers insights for competing in 2015.
2014.11.30 02:17 PM

Master Pizza keeps up with the times through aggressive marketing and social media.

This Cleveland-area pizzeria’s Pizza Points loyalty program boasts 11,000 active members, 5,000 Facebook likes and 2,500 Twitter followers.
2014.11.28 10:28 PM

Can’t take a joke? You may want to steer clear of Jay Jerrier, Dallas’ merry prankster of pizza.

Jay Jerrier uses social media and provocative humor to build his brands while making pizzas that even his detractors can’t resist.
2014.10.31 12:50 PM

PizzAroma

Robert Leucht started PizzAroma in 1963 with only two tables and no air conditioning. At 82, he still runs it to this day!
2014.10.31 12:49 PM

Pizza maker Frank Giaquinto once made a pie for the King of Rock and Roll.

Third-generation pizzaiolo Frank Giaquinto estimates he has made more than 1 million pizzas—and the number keeps growing!
2014.10.31 12:49 PM

Slaying the neighborhood Goliath: 10 unique promotions

In the last of this four-part series, Tom Feltenstein offers 10 unique promos, from “Get Out of Work Free” cards to charging kids according to their height.
2014.10.01 09:05 AM

Lombardi’s Pizzeria

Credited as the first pizzeria in the country, this Little Italy institution has been churning out coal-fired pies for nearly 110 years.

2014.10.01 06:54 AM

The Pizza Kings of New Orleans: How pizzerias like Turtle Bay helped rebuild the Big Easy

Pizzeria operators have capitalized on industry trends—from farm-to-table to fast-casual—to create a pizza renaissance in New Orleans.
2014.10.01 06:54 AM

Perk up your profits by adding signature coffees, cappuccinos and espressos to your menu

Thanks to new blends and equipment innovations, it’s easier than ever to offer a creative and profitable coffee menu.
2014.08.31 06:31 PM

PMQ’s staff members review their favorite products at the 2014 National Restaurant Association Show.

Learn more about new cutting-edge products and time-proven services at the NRA Show.
2014.08.31 06:31 PM

Donatos

Donatos founder Jim Grote used precise measurements to ensure consistency and turned the “pizza fad” into a 154-location powerhouse.
2014.08.31 06:31 PM

National Pizza Month: 8 ways to rock your sales in October

Make every day a busy day during National Pizza Month with these traffic-building promotions.
2014.08.31 06:31 PM

Slaying the neighborhood Goliath: 10 moneymaking promotions

Part 3 of a four-part series from marketing expert Tom Feltenstein provides 10 promotions to shake up your pizza sales and attract new customers.
2014.08.31 06:31 PM

Advice from Romeo’s Pizza founder: Don’t be afraid to raise your prices

It’s time for pizzeria owners to raise their prices and charge what their pizza is really worth. Sean Brauser explains how to do it.
2014.08.31 06:31 PM

Leading operators offer 5 tips to improve your pizza delivery service

If you want your customers to keep calling back for more, you must be willing to go the extra mile to meet their needs and exceed their expectations.
2014.08.01 01:31 AM

Sbarro plots its comeback with a pair of new concepts and big plans for growth.

After emerging from Chapter 11 bankruptcy, Sbarro makes a fresh start with Pizza Cucinova, the latest entry in the fast-casual segment.
2014.08.01 01:31 AM

Boston Pizza International

Famous for its offbeat menu innovations, this Canadian powerhouse has amassed more than 400 locations across North America.
2014.08.01 01:31 AM

Piecasso Pizzeria & Lounge: An extraordinary portrait of pizza success

With a savvy mix of local marketing and a focus on snow sports, Eduardo Rovetto is king of the mountain in snowy, scenic Stowe, Vermont.
2014.08.01 01:31 AM

Slaying the neighborhood Goliath, Part Two: 10 tips from Tom Feltenstein

Independent pizzeria operators can use off-the-wall promotions to drive traffic and reclaim their market share from the major chains.
2014.08.01 01:31 AM

Savo’s Pizza & Family Restaurant

This Pennsylvania-based “little pizzeria that could” overcame hardships through innovation and sheer will to succeed.
2014.06.01 08:46 AM
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