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

We’ve also got 3 ideas for making customers fall in love with your pizzeria on Valentine’s Day!



 

Super Bowl Sunday is one of the biggest pizza days of the year. Get game day-ready with these promotional tips!

1 Offer a discount for preordering game-day pizzas at least three days in advance. This will encourage planning ahead and help you schedule your staff.

2 Send one free pizza with every five pizzas ordered. Super Bowl is a party day, so a six-for-the-price-of-one special could help boost your ticket average.

3 Throw a Super Bowl party at your pizzeria with all-you-can-eat pizza and wings for a set price. If you’ve got a big-screen TV and a bar (note the extra profits you’ll make here), you’ve got a recipe for success.

4 Your delivery drivers will be stretched to the limit on Super Bowl Sunday, so consider offering an incentive for customers to carry out their orders.

 

Feel the Love On Valentine’s Day

A pizzeria may not be the first place couples think of when it comes to a romantic night out on Valentine’s Day, but for those who choose to stay in, pizza has always been beautiful under the glow of candlelight. Woo the lovebirds into choosing your pizzeria with the following tactics.

Leading up to the big day, post social media photos of pizza, special offers and love messages such as, “You’ll always have a PIZZA my heart.”

2 Create a Valentine’s Day pizza—sweet or savory—shaped like a heart, and let your customers know via email that you can include a special message to their loved one and deliver it to their home or work before or on Valentine’s Day.

Purchase old-school valentines from the store and stick them on your pizza boxes during Valentine’s week as a sweet reminder that you love your customers.

 

Connect With Guests

So you finally have a guest email list. Maybe you built it with your loyalty program, via online orders, or through customer comment cards. The question is, now that you have it, how are you using it? Let’s look at a few ways you can start.

Personally email your guests every two to four weeks to let them know about specials, upcoming events, contests and more.

Create a simple newsletter that you can (consistently) send out once per month, highlighting your restaurant’s latest positive reviews, fun news and user-generated content from social media.

Randomly email thank-you gifts, such as free breadstick coupons, to show your appreciation to guests for being a part of your pizzeria’s family.

4 Once a year, send out a short email survey asking guests what they’d like to see from the pizzeria in the coming year—new menu items, online ordering or maybe an outdoor patio?

 

Quick Promo Tip: 

Want to attract a new batch of customers? Run a buy-one-get-one-free coupon in your local newspaper. You may be surprised at how many people take you up on your offer.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Chef’s Corner: Pizzaiolo and rock musician Mick Mahan hits us with his best pizza shot.

In this exclusive Q&A, Pat Benatar’s bassist, owner of Parma Pizzeria Napoletana, talks about his love for all pizza styles and serving pies to rockers from REO Speedwagon, Toto and more.

Astoria: Pizza and espresso are a match made in Italy

Nothing compliments an Italian dessert like a well-made espresso or specialty coffee drink made with Astoria espresso machines.

Season’s eatings: How to harvest a bumper crop of profits throughout the year

Stuck in a rut? Start using fresh, local and seasonal ingredients to rejuvenate your pizzeria’s menu while keeping your food dollars in the community.

5 effortless ways to improve your digital menu board and sell more pizza

With digital signage, your customers can see your menu in larger-than-life living color. Here’s how to use them to increase your sales and improve customer service.

The 2018 Pizza Power Report: A State-of-the-Industry Analysis

To stay competitive in the pizza business in 2018, independents will have to meet customers’ growing demand for speed, customization, delivery and convenience.

10 or 12? Advice on portion sizes for wing offerings

Will a six-count snack deal fly, and what’s the next step up from there?

Italian certified ingredients dominate the conversation at World Pizza Forum

PMQ's Missy Green takes a deeper look at the "Made in Italy" phenomenon.

What's Your Story? A pair of successful restaurateurs find a higher purpose with Little Box Pizza

This new concept with a conscience uses the power of pizza and small business ownership to turn lives around.

Get the gluten out with DeIorio's Fresh Prosciutto Gluten-Free Pizza

Serve your customers this prime pie made with fresh prosciutto, garlic and DeIorio's gluten-free pizza shells.

Will putting eggs in your dough leave you with egg on your face?

When it comes to improving your crust, eggs aren’t all they’re cracked up to be.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags