|
|
|||
|
|||
PMQ would love to hear from you. This is your chance to let us know what you think about the current state of the industry, comment on previous issues/topics in PMQ, give us feedback on topics you would like to see in PMQ or just voice your opinions... If you would like to send a letter to the editor, type it up and email it to tom@pmq.com and put Letter to Editors in the subject line or mail it to:
PMQ Magazine
ATTN:Tom/Letter to Editor
904 N. Lamar Blvd. Suite 2
Oxford, MS 38655
We look forward to hearing from you.
Dear PMQ,
I was wondering if you have an article or any info comparing all the most popular POS systems? Any info will help. I LOVE your magazine and have since its inception. Thanks in advance.
Tony
Thanks for the comments. Try checking out these articles from past issues of PMQ. You should find info about how to better use a POS system and a database comparing different systems and their features.
www.pmq.com/mag/2006april-may/article.php?story=posstory
www.pmq.com/mag/2003winter/possystem.shtml
Dear PMQ,
We did not have a chance to say goodbye in Milan when leaving from the World Pizza Championships, so we wanted to tell you what a pleasure it was meeting you and everyone at PMQ. We were the couple who won the trip through the History Channel. We had a wonderful time and we hope to go again next year. Thank you very much.
Marcio and Elizabeth Siemon
I really enjoyed meeting you guys on the trip too as well as all of the other new friends who came along with the U.S. Pizza Team. Each year the group traveling with the team gets bigger and the trips get better. Congratulations on winning the trip and I hope we will see you there with us again next year.
Dear PMQ,
I was just wondering what the Q stands for in PMQ. I would assume the PM stands for pizza magazine, but the only word I could imagine Q standing for was quarterly, and since PMQ is published eight times a year, quarterly would be out of context. Please let me know. Thanks!
PMQ Reader/Fan
Good question. Believe it or not, I get this question a lot. When PMQ first started nine years ago it was a quarterly publication. The original name was Pizza Marketing Quarterly and we became known as PMQ for short. About three years ago, we moved to six issues a year and are now at eight per year. We adopted the Gentleman’s Quarterly approach...you now know that magazine as simply GQ. It is what they have always been known as and rather than renaming themselves, they went with their initials...we did too. PMQ was already a branded name and identity, so we kept the initials and added Pizza Magazine to the end of the name.
Dear PMQ,
Three of my best friends live in the Tampa Bay, Florida, area and I’m from New York. Every time I visit them, finding good pizza is nearly impossible. Why do so many places in the South use pizza shells as opposed to fresh dough? I noticed it’s even hard to find bagged or balled dough in the supermarkets there. People have said this is because the humidity is so high and the dough won’t rise or proof. Is this the reason? I can’t see this being true due to the fact we get high humidity here in New York. We want to open our own place and be able to offer a quality pizza, but need to know if mixing your own dough in Florida is possible. Any info that you may have on the subject is greatly appreciated. Thanks.
Fred
Not sure who told you that you couldn’t mix your own dough or that it wouldn’t rise in Florida, but they are wrong. Will humidity affect the proofing? Yes (read Tom Lehmann’s article at www.pmq.com/mag/2006march/lehmann.php). Will it prevent you from making it? No (there are 3,625 locations in Florida alone. Would there be this many if they ALL had to buy pre-made dough?) The reason you probably don’t see as much in markets is because not as many people make pizza at home as, say, New York or New Jersey...there are way more Italians in NYC and NJ than Florida. If you need some recipes, be sure to check out PMQ’s Recipe Bank at www.pmq.com.