Pizzerias

Time capsule: Fricano's Pizza Tavern

In the early 1950s, tavern owner Cosimo Fricano (known as Gus) decided that his menu needed a boost. After seeing a sign that said “pizza” near Wrigley Field in Chicago, he returned home determined to introduce this new item in his own business—but met with little enthusiasm from those around him, including his Sicilian … More

Marketing

Blending in

Last year, Nation’s Restaurant News ordered a survey to gauge the opinions of customers about nonalcoholic beverage programs; findings related that out of the 2,700 respondents, the words most commonly used to describe quick-service drink programs were “old,” “boring” and “tired.” Are your customers thinking the same about your pizzeria’s beverage choices? If so, ice-blended drinks may … More

Pizzerias

Makin' it on Wooster St.

Anyone who has ever been to New Haven, Connecticut, fi nds out pretty quickly that there’s something special about the pizza you fi nd there. First of all, it’s not called pizza; it’s called apizza (pronounced “a-beets”), and there’s a huge sense of pride surrounding the creation of every pie that comes … More

Pizzerias

Time capsule: Alongi’s

In the small mining community of DuQuoin, Illinois, Alongi’s is a true survivor: Sicilian immigrant Guy Alongi started his business during the height of the Great Depression, in 1933, and his family continues to weather difficult economic times in the present day. However, even through hardship, the business has seen remarkable success as an independent family restaurant, serving more … More

Pizzerias

Now that’s Apizza!

11:22am The battle between New York and New Haven pizza has raged for years, with New Haveners insisting that the apizza (pronounced “a-beets”) that comes out of New Haven would win any contest against a New York pie—some even claiming that Italianborn New Haven transplant Frank Pepe invented pizza in America. While the … More

Marketing

Marketing marvels: fired-up marketing

Serving up wood-fired pizzas to Washington’s Puget Sound region for more than 10 years, Farrelli’s Pizza (www.farrellispizza.com) boasts five locations and a growing “family” of employees. Clayton Krueger, Farrelli’s director of marketing and communications, tells PMQ about the company that hired him as a dishwasher at age 16, moved him up through every chef position in … More

Marketing

Accounting for your money: incorporating a business

When deciding to start a new pizzeria, you have a million decisions to make, from finding a location to finding food suppliers and employees. The last thing you want to think about is how to select which type of organizational setup best suits your needs. Choosing whether to remain a sole proprietor or to incorporate can be a … More

Marketing

Seen around town

It’s no secret that you need customers to make money, and one of the easiest ways to get your name out in front of the masses is through logo merchandising with items such as T-shirts, hats, sweatshirts and jackets. Even something as simple as a key chain is a constant reminder to customers that you’re there and ready … More

Pizzerias

Blues, barbecue… and pizza!

The Bluff City is known for many things: Beale Street, The King, blues music and barbecue. Our mission was to view all of Memphis’ glory from a pizza perspective. After strolling the streets of downtown and savoring slices at the gates of Graceland, we found that Memphis has yet another draw—great pizza! … More

Pizzerias

Time capsule: Frankie's Pizzeria

After young Frank Pasquarella and his wife, Noreen, visited Miami on their honeymoon, they fell in love with the city and decided to relocate from Ohio and open a pizzeria. On Valentine’s Day in 1955, Frankie’s Pizza opened in southwest Miami; two years later, it moved to its current spot, a building on Bird … More

Pizzerias

Moose's Pub and Pizzeria

Most pizzeria operators have to work through certain obstacles—a less than ideal location, uninspired employees or excessive competition. But Dan Fiacco, manager of Moose’s Tooth Pub and Pizzeria in Anchorage, Alaska, has a unique business hindrance: the state’s notorious dark winters. From November until March, the sun doesn’t come up until about 10 a.m. and promptly sets … More

Marketing

Healthy slice: yes, whey!

What’s the newest health trend in the pizza world? A popular ingredient in pizza crust is leading the “whey” in making pizza healthier: whey protein through www.wheydeal.com. Many pizzerias are turning to whey protein in their pizza crusts in an effort to make healthier, lower-fat pizzas. Whey protein has been described as “nature’s perfect protein.” This natural, high-quality … More