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TABLE OF CONTENTS
PMQ Features
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PMQ Celebrates 10 Years
As PMQ becomes PMQ’s Pizza Magazine, we take a look back over the past 10 years and how it all got started. Moving from the Greens’ living room just 10 years ago to over 50,000 pizzerias throughout the world for 2007! |
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Spicy Pickle: Using Sampling to Sell
Opened in 1999, in Denver, Colorado, Spicy Pickle uses sampling tactics to drive potential customers through the doors, and keeps them coming back with friendly service and a personal touch. |
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Atomica is De Bomb – Old World Meets New Attitude
With supplier deliveries coming twice a day, this pizzeria puts it all on the table—fresh and traditionally, also offering health and dental care to its employees. Find out how inside… |
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Eureka Pizza: Ten Years After
Learn where Rolf Wilkin’s Eureka Pizza stands 10 years after the very first issue of PMQ, which featured Rolf on the cover. In this special Q&A we reveal how he rose from one unit to 15 units in less than 10 years. Also, find out about his Pizza College. |
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Villa Pizza: PMQ’s Pizza Magazine Chooses Villa as 2006 PIE Award Winner
Through increased sales with virtually no additional units, PMQ has named Villa Pizza the winner of the Pizza Industry Enterprise (PIE) Award. The Villa concept is still evolving, with a fresh new name, new product lines, and a different approach at hitting the right locations: airports and malls. |
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Where Were You With PMQ?
It's time to vote! Vote for your favorite "Where Were You With PMQ?" picture. The winner of the contest will have a feature story in PMQ! |
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They Got Game: Leading Kids into Fun with Peter Piper Pizza
Learn about Peter Piper’s promise of ‘90 minutes of magic’ and how this youngsters’
paradise separates itself from the pack of family atmosphere restaurants. |
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Diabetic Pizza: Is there Such a Thing?
With over 65 percent of the United States suffering from obesity, 17 million Americans with Diabetes, there better be! Read more to find out how you can be a part of the solution.
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The Pizza Bike Revs into Action at New York Pizza Show
The progress of the Pizza Bike, with much help from the pizza industry still needed, begins to take shape. On the heels of the New York Pizza Show, learn what the bike will do and how the pizza industry will benefit.
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PMQ Departments
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From the Publisher
Steve Green gives you a look back 10 years ago to the Mission Statement from PMQ Magazine. Also, he gives you a look forward to what to expect for this and upcoming issues.
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Letters to the Editor
Read what other operators are writing about to PMQ. If you have a comment, suggestion, complaint, or question, send it to PMQ’s editors.
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Recycling Old and Stale Bread Makes Money
Chef Santo Bruno explains how your old breads can be used to make a tasty dish called Canedenti Tinole and noodle; and Gnocchi di Pone.
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In Lehmann’s Terms
Tom Lehmann, our resident dough doctor, tells you how to use Baker’s Percents for a perfect pizza dough; and the advantages of wood and metal pizza peels.
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Chicken Wings: Operations and Marketing
Joey Todaro of La Nova Wings explains the best ways to implement and market your wings; also the proper way of cooking, saucing, and promoting.
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PMQ’s Idea Forum
More products and ideas and how they can benefit you.
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Why Should I keep the Books? The IRS will do it for Me!
Michael Rassmussen explains the risks involved in letting the IRS keep up with your books for you.
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Termination Without Tears
The decision to terminate employees is a great challenge. This article examines the proper ways to terminate employees without having to deal with lawsuits.
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What’s Prime Cost and Why Should You Care Anyway?
David Scott Peters explains the Prime Cost numbers and where yours should be in order to turn a good profit.
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