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Seizing the upside of a downturn, part 3: Saying yes to special requests and negotiating better deals

High-quality pizza won’t always carry you in an economic downturn. It’s more about listening to and taking care of your customers.
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Archive »Business & Marketing

Seizing the upside of a downturn, part 3: Saying yes to special requests and negotiating better deals

High-quality pizza won’t always carry you in an economic downturn. It’s more about listening to and taking care of your customers.

Adding a drive-thru service can turn a small carryout shop into a pint-sized powerhouse

Drive-thru pizza has its share of logistical challenges, but it’s a proven winner with today’s on-the-go customers.

A clean slate: A chain in California overhauls its menu with healthier ingredients for 2017

Woodstock’s Pizza switches to organic cheeses, vegetables and fruit toppings and nitrate-free meats.
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Archive »Marketing Maven

7 tips for suggestive selling

Teach a few basic upselling strategies to your servers and the boost to your bottom line could be significant.

Linda “The Marketing Maven” Duke lists 9 tips for building a better website.

Is it time for a website redesign? Here’s how to reenergize your Web presence and attract new customers.

Linda “Marketing Maven” Duke outlines 5 ways to get free publicity for your pizzeria.

Positive media buzz can start with a simple handwritten note to a reporter or a smartly crafted press release.
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Archive »Accounting for Your Money

Spring cleaning: It’s time to organize your back office—and keep it organized

There’s a direct correlation between a well-managed back-of-the-house system and a restaurant’s profitability.

How to better manage your restaurant’s payroll in 2017

To prepare for new policies from a new president, start by fixing the bugs in your payroll processing and labor scheduling systems.

As 2017 nears, it may be time to start reconciling your pizzeria’s accounting records

You need to make sure you have an accurate picture of your current finances so you can better gauge the impact of new laws under a new president.
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Archive »Sherlyn's Picks

Meet Our Subscribers—May 2015

PMQ’s circulation manager shines the spotlight on Cogan’s Pizza, FatPie Pizza, Pi Pizzeria and Fire Slice Pizzeria.
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Archive »Pizza Hall of Fame

Even in a city known for pie-slinging royalty, Patsy’s Pizzeria remains a standout.

Once the favorite pizza haunt of Sinatra and DiMaggio, this East Harlem legend has hardly changed while growing its empire through franchising.

Everyone feels like family at Frank the Pizza King in Colorado.

This modest Englewood pizza shop earns scads of media attention for its thin-crust pies and warm hospitality.

Since 1958, Corsi’s has relied on the personal touch to build a loyal following in Livonia, Michigan.

Founders Rocco and Adelia Corsi started out with a one-acre garden for their fresh produce and developed recipes through painstaking trial and error.

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Archive »Marketing Marvels

Marketing Marvels: Meet the Brooklyn man who invented the pizza box made of pizza!

Vinnie’s Pizzeria co-owner Sean Berthiaume is also the marketing whiz behind the funniest specials boards in the business.

How Pi Pizza scored a “hole-in-one” in pizza making

Hoping to re-energize a tradition-bound food, Pi Pizza founder Steve DeLisle looked to the donut for inspiration

With 18 stores in two states to promote, Vinnie DiNatale of Grotto Pizza still knows how to stay personally connected to his customers.

NASCAR promos, football contests and a high-powered loyalty program help create top-of-mind awareness for this 55-year-old company.
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Archive »Liquid Assets

How to make your wine sales shine and create crowd-pleasing pizza-wine pairings

Tracy Morin explains how to sell more wine and more pizza at the same time.

Beer buddies: How to partner with a brewery to create your own signature beer.


This sort of collaboration scores a win at every level and creates a unique and powerful marketing opportunity for pizzerias.

Keep up with the hottest beverage trends of 2015 and boost your sales!

In this beverage-focused column, we explore the year’s top trends for spirits, cocktails and beer.
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Archive »Art of Marketing

The taxman cometh: We offer 4 ways to help your customers ease the pain of Tax Day

Plus 3 moneymaking ideas for Earth Day and 4 ways to spoil moms on Mother’s Day.

Are you really ready for some football? Here’s 4 tips for selling more pizza during the Super Bowl

4 tips for selling more pizza during Super Bowl 2017

The Art of Marketing: 5 steps to a more profitable December

Here are simple but effective tips to help you get on track—and stay in the black—next month.
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Archive »Meet the Tank

How to hire a pizza maker—and the key traits to look for

Our Think Tank operators offer tips for finding the right person for this key position. (Hint: It’s not always about experience!)

Think Tankers wonder: Will online ordering soon make telephones obsolete?

The day may be coming when pizzerias can take orders entirely online, but these operators say it’s not here yet.

Think Tankers ask: Who should pay when pizzeria drivers accept counterfeit bills?

If your delivery drivers haven’t been trained to detect “funny money,” is it fair to make them eat the loss?

How to develop a system for giving raises to deserving employees

Pizzeria owners offer tips for determining when—and how—to boost employee wages.

Pizza experts share the secrets of their coupon success

Our Think Tankers explain how they create coupon offers that really sell
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Archive »Marketing Idea Zone

Hospitality Mints: The small gesture that makes a huge difference

Studies show that wait staff tips can rise up to 20% when guests are given a complimentary mint at the end of the meal.

The Pizza Tong: Hands Off That Pizza!

The Pizza Tong acts as both a spatula and a pair of tongs in a single utensil, ideal for taking hot pies out of the oven without slippage.

This new technology lets pizzeria operators blow the whistle on sneakily inflated food prices

CherryPickPrices.com helps you get the best food prices with the least investment in time and money.

PMQ's Think Tank

 

Consult The Think Tank Forum

The Think Tank is the only pizza industry forum on the Web. Established in 2005, the forum welcomes general discussion about owning and operating a pizzeria. Find answers to all your questions here from your peers in the industry.

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Classifieds

PMQ Classifieds

Jobs, equipment, business opportunities and more.

 

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Calendar

  • Pizza Expo 2017

    2017.03.28

    THE Trade Show for the Pizza Industry (not a public show). Attendees include – pizzeria or pizza-concept restaurant owners, operators and...

  • Nightclub and Bar Show 2017

    2017.03.28

    Network with 37,000+ industry professionals in the entertainment capital of the world! This must-attend event is for professionals in the bar,...

  • Fispal Food Service - International Food Service Trade Show

    2017.06.06

    In 2017, Fispal Food Service, International Food Service Tradeshow , reaches its 33th edition, confirming its position as the main event in the...

  • NAFEM 2019

    2019.02.07

    The NAFEM Show features foodservice equipment and supplies from 500+ manufacturers. At the show, you’ll find: A wide range of...


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Archive »Pizza Marketing Tips

Promotional tactics that increase sales

You can increase your sales by focusing on the "four walls" of your business according to Tom Feltenstein, Founder and Chairman of the West Palm Beach, Florida-based Neighborhood Marketing Institute.

Gusto Pizza Co.

Cutting-edge social media and homegrown ingredients reap a harvest of profits for this Iowa pizzeria.

The Olivers' twist

Bernie O’s fuses flavors, textures and temperatures to create innovative specialty pizzas.

Winning at the sports marketing game

Score points with kids and families by targeting local athletic events.

Advertise to One Person at a Time

“There is no such thing as a Mass Mind. The Mass Audience is made up of individuals."
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Pizza Pages

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