March 2014

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St. Louis Pizza Chain Boosts Its Own Minimum Wage

Meet the Tank: Nick Sasso

Nick Sasso, former owner of Nick’s Pizzeria in Grantville, Georgia, describes how the Think Tank keeps him grounded and inspired.

PMQ’s Test Kitchen Is Open for Business

It’s hard to lose weight when you work in an office that has its own pizza oven. But no one’s complaining.

Neapolitan Pizza Dough

Follow this detailed step-by-step process to make authentic Neapolitan pizza dough.

Product Spotlight – March 2014

Meatballs, fried green tomatoes, yogurt, sriracha sauces, baking stones and private label spice blends!

Vince the Pizza Prince

Since 1955, this Scranton, Pennsylvania, pizzeria has succeeded with a formula that honors high quality, family ties and tradition.

A new bakery concept from Metro Pizza’s John Arena transforms breakfast into a moneymaker.

As the public’s demand for artisan, handcrafted food continues to rise, Lulu’s Bread & Breakfast is uniquely positioned to capitalize on the trend.

A new IRS rule may change how pizzerias and other restaurants handle tips for large parties.

The IRS now classifies an automatic gratuity as a service charge, not a tip, and charges may count as taxable wages for waitstaff.

Recipe of the Month: Pistachio and Sausage Pizza

This savory recipe from Caputo is a big seller at Don Antonio by Starita in New York.

Topping a pizza requires consistency and precision to maximize customer satisfaction.

Dan Risner of PizzaSkool offers tips for prepping, topping and creating the perfect pizza.

Tuna and Roasted Pepper Pizza

A cold, snowy day in New York inspires a delicious tuna-based pizza from Chef Bruno.

Pizzeria operators can get discounted admission to the Nightclub & Bar Show in Las Vegas

To be held March 24-26, the Nightclub & Bar Show offers an Expo Pass for $40 to PMQ subscribers, a savings of more than $100.

Bacon is the fastest-growing protein in the pizza business, so give your customers what they want.

From humble breakfast staple to a cultural icon, bacon is the most frequently menued pork product in restaurants.

Creating a Pretzel Pizza Crust

Take advantage of a hot new trend by developing your own signature pretzel pizza crust.

Implement these five expert tips to create your own moneymaking customer loyalty program.

If you don’t have a loyalty program or if your existing program just isn’t paying off, we’ve got the answers you’re looking for.

How to Score with March Madness

Follow these six easy steps to build a moneymaking promotion around this month’s NCAA basketball tournament.

Smart design techniques can help transform your menu into a power tool for sales.


Menu engineering expert Greg Rapp explains how a few simple tweaks can boost your menu’s profit-making potential by 15% or more.

Learn how to use Instagram to better engage your customers and generate new business.

For pizzeria operators who use Instagram correctly, a picture is worth a lot more than a thousand words.

Idea Zone March 2014

Build Customer Loyalty and Increase Sales With a Custom-Branded Mobile App

Direct Mail Strategies for Pizzerias | PMQ Pizza Magazine

Tom Feltenstein offers tips for creating a direct mail offer that your customers can’t resist.
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