PMQ's Pizza Magazine - May 2007 Issue Table of Contents

MAY 2007 ISSUE

TABLE OF CONTENTS

PMQ Cover Story

Turning School Lunches into Big Business
Big Apple Pizza franchisee Scott Van Duzer used to start his day off by driving his kids to school. Little did he know how much business the schools could bring his pizzeria. This article explains how to get involved with your area’s school lunches.

PMQ Feature Articles

	Red Brick Pizza: There’s a Red House Over Yonder Red Brick Pizza has climbed to over 65 units since 2000. See how founder Jim Minidis launched his fast casual concept into a neighborhood pizza café.
	A Proven Track Record: Randy’s Wooster Street Still Cruising Cool Owner of Randy’s Wooster Street Pizza, Randy Price, gives tips on how to deal with opening a new location, from building permits to leasing, and also offers some great marketing ideas.
	Shakey’s Pizza: All Shook Up The Shakey’s brand is under revitalization with new prototypes being built in the Southern California area. See what’s in store and how the revitalization process is working for Shakey’s.
	Focusing on Italian: PMQ’s Italian Cookbook From an authentic Tuscan pie to pasta with lamb sauce, PMQ’s Italian Cookbook is a sure-fire way to offer your customers genuine Italian cuisine.
	Ten Tactics for Driving Food & Beverage Sales Aaron Allen, our newest superstar contributor, explains 10 tried-and-true tactics for producing measurable increases in food and beverage sales.

PMQ Departments

	Publisher's Letter Steve Green offers some advice for the pizza industry and also what to expect in this issue of PMQ Pizza Magazine.
	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.
	PMQ’s Idea Forums More products and ideas and how they can benefit you and help you sell more pizza.

PMQ Columns

	In Lehmann’s Terms Tom “Dough Doctor” Lehmann reveals the secret to multi-grain and whole-wheat crusts, the pros and cons of conveyer ovens, as well as suggestions on using a ‘hot press’ for par-baked crusts.
	Can Your Employees Sue You? Insurance guru P.J. Giannini of Pizzasure discusses issues with disgruntled employees and how to protect yourself in the case of a lawsuit.
	From Cash Register to Cash Rich CPA Michael Rasmussen offers some guidelines to follow for improved bookkeeping and monitoring of your finances through technological means.
	It’s Not Just a Pizza Box Chef Bruno discusses the many uses of a pizza box. Aside from using it to deliver pizzas, Chef Bruno points out its importance for getting urgent messages to the public.

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