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Marketing Maven - Linda Duke
Accounting for your Money - Mike Rasmussen
Marketing Idea Zone
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Art of Marketing
Liquid Assets
On the Road with PMQ
Food & Ingredients
Recipe Bank
Food & Ingredients Top Stories
Dough Info Center
Recipe of the Month
Cheese and Bread
In Lehmann's Terms
Chef Santo Bruno
Pizza Pulse
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Equipment & Technology Top Stories
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PMQ Pizza Magazine
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June 2014
June 2014
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Flatbreads deliver artisanal flair, a customizable format and the perception of healthier eating
Using the same dough they make every day, pizzeria operators can use flatbreads to expand their appeal without adding anything to their inventory.
Tracy Morin
Savo’s Pizza & Family Restaurant
This Pennsylvania-based “little pizzeria that could” overcame hardships through innovation and sheer will to succeed.
Tracy Morin
Product Spotlight – June-July 2014
Conveyor ovens, mozzarella cheese, pizza box printing and more!
Recipe of the Month: Mozz-Prov Chicken & Pesto
Real Wisconsin cheese from Foremost Farms makes this an unforgettable pizza for your menu.
Sponsored by Foremost Farms
Take a tour of Pizza Brain, the world’s first pizza museum/neighborhood pizzeria.
This unique Philadelphia hybrid celebrates the pizza slice and its influence on American pop culture.
Liz Barrett | Photography by Liz Barrett
Meet the Tank: Tom Lehmann
Tom “The Dough Doctor” Lehmann explains why he is a regular visitor and contributor to PMQ’s Think Tank forum.
Liz Barrett
Zucchini With Sundried Tomatoes
Chef Bruno conjures up a flavor-packed and healthy side dish to serve as a summertime special.
Santo Bruno
7 Tips for Better Beverage Sales
From VIP tastings to summertime promos, there are some easy things pizzeria operators can do to boost beverage profits.
Linda Duke
Tips for using a hot press
Learn how to set the temperatures for the top and bottom plates in a hot press.
Tom Lehmann
Top of the pops: How pizzerias are cashing in on the craft soda explosion
Trendy and upscale, craft sodas are a great fit for pizzerias looking to stand out from the pack.
Tracy Morin
Catering offers revenue opportunities that could transform your pizza business
To truly excel at catering, pizzeria operators need to use existing ingredients to create new menu items for big events.
Liz Barrett
Eco-friendly strategy turns green into gold at Earth Bread + Brewery
With its green business model and trendsetting flatbreads and craft beers, Earth is one of Philadelphia’s hippest hangouts.
Rick Hynum | Photography by Alix Passage
NoteAds offers promotions that really stick
Sticky note ads can serve as door hangers, direct mail “on-serts,” windshield leaflets and more.
Tom Feltenstein offers 15 tips for outmaneuvering the national chains
Smaller pizzerias can compete with—and defeat—the big-box operations by using these outside-the-box strategies and promotions.
Tom Feltenstein
Message On Hold offers free service for 60 days
Phone messaging service helps pizzerias reduce hangups, upsell customers and make employees more productive.
Tax law changes could help pizzerias
Senate EXPIRE Act would extend tax breaks for restaurant improvements, charitable deductions and more.
Mike Rasmussen
Bliss in a bottle
Craft sodas have piggybacked the microbrew movement from the fizzy fringes into mainstream success.
Rick Hynum
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