This Week in Pizza | September 6, 2017

Experts Say It’s OK to Raise Your Menu Prices—and Here’s How to Do It




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As your labor and food costs go up, you know you need to raise your prices, but you’re probably scared of possible customer backlash. According to top operators like John Arena of Metro Pizza and Sean Brauser of Romeo’s Pizza, you can get away with a price hike if you focus on creating value perception and position your brand in terms of high quality.

How to get away with a price hike—6 things you need to know! (with video)

 
 

Recipe of the Month: Pizza Bianca

Looking for a meatless menu item that’s loaded with flavors? Polly-O serves up a scrumptious vegetarian pizza featuring ricotta, zucchini and asparagus in our September Recipe of the Month.

Check out this easy-to-make recipe at PMQ.com.

 
 

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Solutions to Common Pizza Dough Problems (Sponsored)

With the launch of their new website, leading flour brands Heckers and Ceresota have dedicated a section to help answer the most common dough issues that pizza operators encounter. Browse the new site for the tips and more information on Heckers and Ceresota flour for pizza.

Learn all about these high-quality flours here.

 
 

Cane Rosso Donates 100% of One Night’s Sales to Harvey Victims

As Texas restaurants scrambled to help Hurricane Harvey victims with various fundraisers, Cane Rosso in Dallas’ Deep Ellum district went further than most, raising $40,000 for the Houston Food Bank with just two fundraisers that also generated media buzz around the Lone Star State.

See how Jerrier involved his adorable kids in the fundraising campaign.

 
 
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