May 2016

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The promo that quadrupled Telepizza’s sales

With Spain’s economy teetering on the brink of collapse, Telepizza launched a two-day bonanza of pizzas for 1 euro

Here’s how to turn ordinary cheese shakers into moneymakers for your pizzeria

With products from and, cheese shakers become marketing must-haves.

ProVac FS 6 cuts floor-cleaning time in half at Dion’s

This innovative backpack vacuum has been a win-win for one of the most successful pizzerias in America.

NoteAds: Promotions that double-stick with your customers

A new double-adhesive technology makes NoteAds strong enough to be used on more surfaces for box toppers and door hangers.

A Slice of Hope seeks new pizzeria partners to spread joy to U.S. shelters

As A Slice of Hope Week, June 19-25, gears up, a Slice volunteer and former shelter resident shares her inspiring story of survival

Adam Paccione steers Red Tractor to success in the heart of the west

This New York-born pizzaiolo has the heart of a farmer and the sophisticated tastes—and artisanal recipes—of a city slicker

Ignite blazing-hot sales with these summertime brews at your pizzeria

From fruit-infused IPAs to lip-suckering sours, these seasonal brews—and pizza pairing suggestions—will attract beer fans in droves.

The Roman Candle thrives with a community-centered marketing focus

Good Neighbor Discounts and Monday Fundays helped this Wisconsin chain build up slow nights and endear itself to locals

The PMQ staff checks out two pizzerias in the Midwest

After visits to Mikey’s Late Night Slice and Tony’s Place, the team heads next to the National Restaurant Association Show in Chicago

Product Spotlight – May 2016

Gluten-free dough, planetary mixers, hot sauces, POS systems, mascots and more

Dodo Pizza’s bold experiment

This Russian upstart in Oxford, Mississippi, is turning into a fascinating case study that all pizzeria operators can learn from

Tracking your nickels and dimes

How to find a good expense management tool and take control of your food costs

How to add yeast to your dough

Follow the Dough Doctor’s tips to avoid the common mistakes of yeast management in your pizza dough formula

Broiled Salmon With Fennel

This combo of salmon and fennel creates an entrée your customers will swim upstream for!

Don’t let credit card fraud put you out of business

Experts explain how to protect yourself—and your customers—and stay ahead of the PCI compliance curve

The best of NAPICS 2016

The PMQ staff shines the spotlight on the most exciting and innovative products at the North America Pizza & Ice Cream Show

Try these 7 can’t-miss ways to spice up your pizza recipes

The right balance of spices and herbs can yield a huge flavor boost and attract customers seeking a unique culinary experience

Strombolini with Neapolitan-Style Flour

Add this scrumptious recipe from Bay State Milling to your menu and you can make a claim to Stromboli fame in your market

Italy tries to preserve Neapolitan traditions as Domino’s moves in to Milan

Italy seeks special UNESCO recognition for authentic Neapolitan pizza; Domino’s flourishes in Milan using Italian flour and DOP ingredients
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