PMQ's Pizza Magazine - June/July 2006 Issue Table of Contents

JUNE/JULY 2006 ISSUE

TABLE OF CONTENTS

September-October 2005

PMQ Features

Opening Your First Pizzeria: Market Targeting
Dino Ciccone explains how to find your place in the pizza market and what to expect from your customers.

Amadeus Pizza Sounds a Winning Note
Starting from scratch or starting with an existing pizzeria, Willian Kaminski, owner of Amadeus Pizza in Vancouver, B.C., explains how to get into the right location.

Big Pizza: Chinese Pizza’s New Sensation
With a growing demand for pizza in China, it’s no surprise that Big Pizza has opened 14 stores throughout Beijing, with plans for more.

Cool Customers: Refrigeration and Display Cases
From the World of Pizza, Great Britain brings you this article that challenges you to think about your presentation of refrigerated and heated items and adding aesthetics in your restaurant.

Nat’s New York Pizzeria In Vancouver
Nat’s New York Pizzeria in Vancouver, B.C., explains how awards, celebrities and community awareness can significantly increase your sales.

Melt Pizza In Australia’s Neutral Bay
In this article, you will learn about half-and-half pizzas, magnetic menu value, and LOTS of marketing ideas.

Healthy Pizza? Definitely.
Examine the science of creating, marketing and selling your own delicious, healthy pizza that your customers will go crazy for.

Smart Pies – Just What the Doctor Ordered
Evelyne Slomon explains the nuances of a healthy pizza and how to offer healthy choices for health-conscious customers.

Cascarino’s: The Perfect Pitch
Rob Cascarino explains how his idea to become the official pizza of the New York Mets and Shea Stadium came to life.

Open it Right, or Not At All
John Correll of Correll Consulting offers this 14-step guide to opening your first pizzeria. Here, you’ll find an abundance of information from branding, recipes and location to profit projections, finances and accounting.

A Taste of Italy: Touring with the U.S. Pizza Team
From the New York Pizza Show to Salsomaggiore, Italy, hear about the U.S. Pizza Team’s 2006 trip to Italy.

Pasquale’s Ristorante and Pizzeria: A Winnipeg Staple
Owners Joe and Sandro Laschiavo purchased the failing restaurant in 1990 and have since become a staple in their community…learn how they did it.

PMQ Departments

From the Publisher
Steve Green gives you an idea of what to expect in this issue.

Letters to the Editor
Read what other operators are writing in to PMQ about. If you have a comment, suggestion, complaint, or question, send it to us.

Pizza Can Take You Places
Chef Santo Bruno explains how the pizza business can take you around the world, create genuine celebrity status and help others along the way.

Bruschetta and the Basic Art of Italian Cooking
Maria Liberati explains the proper way to produce bruschetta.

In Lehmann’s Terms
Tom Lehmann, our resident dough doctor, tells you how you can make your dough healthier with whole-wheat, multi-grain, rolled oats and various fibers.

Getting in the Door to Make Your Pitch
The brothers Slutsky explain cross-promotion and the advantages of business co-opping and just how to do it.

PMQ’s Idea Forum
More products and ideas and how they can benefit you.

Driving Components in Prime Vendor Agreements
Chef Eric Hahn explains the prime vendor contract and points out reasons why it can be good or bad, depending on your specific needs.

Cost of Goods Sold: Unlocking the Secrets
David Scott Peters picks through your inventory to help you improve your bottom line and keep your money from being tied up in product.

Your First Successful Takeout Menu
Michael D’Agostino explains why it’s important to choose the right menu for your restaurant and how menu marketing can improve or hurt your business.

When is a Pizzeria Not a Pizzeria? When it’s a Construction Site
PJ Giannini, PMQ’s Insurance Guru, examines the construction site and how and what to expect for insurance purposes.

Marketing On a Shoestring
Sy Sperling points out methods to capturing the media’s attention, free publicity and how to get cheaper advertising rates towards deadline time.

What is a Business Plan?
CPA Michael Rasmussen reveals the rules on developing a business plan to maximize consistency and preparation.