Pizza Marketing Quarterly - March 2006 Issue Table of Contents

MARCH 2006 ISSUE

TABLE OF CONTENTS

Featured

Chicago Style Pizza Presents: The Eight-Minute Deep-Dish
Abe Taha, owner of Chicago Style Pizza in Bloomington, Illinois, reinvents the classic deep-dish pizza and explains how you can make this classic in just eight minutes.

A Most Delicious Challenge
Carmen's Pizzeria, better known as Pete & Elda's Bar, in Neptune City, New Jersey, talks about their "Whole Pie Eater's Club" where patrons try to eat an entire double-extra-large pizza by themselves. There are many attempts at this coveted prize.

Outfoxing the Competition
Read how Jim Fox took $500 dollars and turned a small shop into PMQ's 2005 Pizza Industry Enterprise (PIE Award) of the Year. By keeping franchise fees low and allowing franchisees the freedom to shake things up, Fox's Pizza Den is rapidly becoming a contender.

PMQ's Idea Forum Best of the Best
After nine years and nearly 170 new products and ideas, PMQ's Idea Forum has proven to be a resource for success. PMQ showcases the best ideas from this long list and adds a few new ones.

PMQ Visits: Coletta's Italian Restaurant: A Memphis Tradition
Where did Elvis Presley go when he wanted a great pizza or ravioli? Coletta's. Learn how to make the famous barbeque pizza invented here back in the 1950s.

Going Fishin' for Great New Ways with Seafood
PMQ's Evelyne Slomon takes you on a cruise through ways you can turn seafood into a hidden treasure of ideas. Learn how to identify the best and freshest catches of the sea and get a few recipes along the way.

Tips for Happier Customers…and Employees
Wayne Remple of JP's Pizza teaches you how to not only make customers happier with your service, but how you can make serving them and catering to their needs more enjoyable for your staff.

PMQ's 2006 Pizza Census
Become a defining member of the pizza industry! PMQ strives to serve the pizza industry, and we need your help. Take a few moments to fill out our annual pizza industry survey and make your voice heard on the issues affecting you!

China: The Next Frontier
PMQ Editor for the Chinese market, Weihua Watson, explains how the emerging Chinese pizza industry is booming.

Nick-N-Willy's: Grow with the Flow
Nick-N-Willy's, a take-and-bake chain with locations scattered primarily in the western states, talks about how they are successfully pioneering the concept of take-and-bake by educating customers.

Departments

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

From the Horse's Mouth
Real pizza operators give the skinny on real issues they've dealt with first hand.

Pizza in the Movies & Other Adventures
PMQ's Chef Bruno talks about pizza publicity as he outlines his upcoming movie and threatens PMQ editor-in-chief Tom Boyles.

My Personal Pizza Predictions for 2006
Joey Todaro of La Nova, lets us in on his personal predictions for the pizza industry concerning dough, appetizers, customers and prices.

Dealing with Unhappy Customers
The brothers Slutsky share their ideas on training employees how to deal with unhappy customers and techniques for turning their frowns upside down.

In Lehmann's Terms
Tom Lehmann, our resident dough doctor, tells you how seasonal temperature changes can affect your dough and the nuances of mixing.

The High Cost of Carelessness: Sexual Harassment in the Modern Workplace
In this installment of PMQ's Legal Eagles, learn how sexual harassment can cost you your company and ways to avoid harassment charges.

Dude, Where's My Cash?
PMQ's resident accountant, Mike Rasmussen, CPA, talks about cash flow and how you can avoid trouble by watching the little things.

How to Compare Insurance Policies
PJ Giannini, Association Agency's founder and PMQ's insurance guru, teaches you how to look at policies and compare one to another.