PMQ's Pizza Magazine - June/July 2007 Issue Table of Contents

JUNE/JULY 2007 ISSUE

TABLE OF CONTENTS

PMQ Cover Story

Pizza Fusion: A Healthy Dose of Healthy Pizza can Work Wonders
Pizza Fusion in Deerfield Beach, Florida, has married organics, quality, gluten-free, and environmentally friendly devices including electric cars and recycled pizza boxes to form the most Earth-friendly pizzeria in the world.

PMQ Features

	Phone Systems: The Pizza Industry’s Backbone With more than 90% of your business coming in through the phone, it’s no surprise that phone systems have come this far. Learn what’s hot, what works, and how you can use your phone system to make more money.
	The Phone’s Ringing: Training Your Staff on Phone Etiquette Pam Simos of Five Star Training explains the benefits and methods of answering the phone positively.
	C&M Pizza: Niche Marketing to a Wide Variety Learn how marketing to students and new movers can greatly benefit your sales. Andrew Sears of C&M Pizza in Leominster, Massachusetts, has tripled his sales in three short years.
	OK Pizza: A Slice of the Shanghai Pie With China’s quick service and fast casual sector on the rise, OK Pizza in Shanghai has gotten a slice of the Chinese pie. Tony Hao, the owner of OK Pizza, started his business in 2005, and by 2006, already had four units opened.
	The Allure of Appetizers Adding appetizers and following a few simple steps in marketing and upselling, can add big profits to your restaurant’s bottom line. With hundreds of options available in the market today, see which appetizers could help give your operation that added draw.
	Bridging the Potomac Adam Greenberg of Potomac Pizza in Maryland gives us an update. With ‘swipe-your-own’ credit card machines, a new location, and a slow, deliberate growth theory, Potomac bridges the gap between pizza and luxury.
	Parrot Pizza: Squawking the Squawk Mark Deloury of Parrot Pizza in Worchester, Massachusetts, offers tips and precautions on opening a second location: Franchising 101.
	Bella Pizza: That Personal Touch Adds so Much Award-winning pizza franchise in North Vancouver, British Columbia, offers some great advice on how to keep the leaders coming into your restaurant and how they spread word-of-mouth advertising for your business.
	A Match Made in Heaven With the steamroller that is online ordering not showing any signs of slowing down, we take a look at how you can integrate online ordering into your daily systems.
	Panic Attack! Australia’s Panic Pizza shows you how to work at high volume and pull profits on $6 pizzas.
	Fine-Tuned: Entertainment in Pizzerias You can use live entertainment acts to increase your pizzeria’s profile and profits. Here’s a few things to keep in mind.
	America’s Second Harvest: Feeding the Needing Help feed the homeless with America’s Second Harvest.

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.
	Pizza Press A roundup of interesting, useful and sometimes quirky pizza news spanning the globe and the world of pizza.

PMQ Columns

	In Lehmann's Terms Tom "Dough Doctor" Lehmann reveals the secret to faster mixing times, par-baking garlic knots and the trick to a good emergency dough.
	How To Make Appetizers Joey Todaro of La Nova Wings and Pizzeria offers suggestions oh how to sell more appetizers and add-ons by promoting within your restaurant's walls.
	Defending Against the Cocaine of Restaurant Marketing Restaurant coach and training expert David Scott Peters points our and remedies the most popular mistake in the pizza industry: over-couponing.
	Adveritising Vs. Public Relations Aaron Allen of Quantified Marketing Group explains how to get your brand in front of the public cost-effectively and objectively
	How To Make Money with Low Cost Appetizers Micheal D'Agostino of Takeout Printing offers some great recipe and marketing ideas for the appetizer sector of your pizzeria.