Marketing

Amadeus Pizza: Grand on the island

Taking over an existing pizzeria has built in advantages – and disadvantages – and making an existing place your own can be quite a challenge. If the existing operation was a success, then the new owner may want to only consider minimal changes. If the store was struggling, the new … More

Marketing

Kitchen Design

No way, there is just no way that will work… a restaurant that serves over 1,200 covers every evening, but only has one 10’ prep table with a single sink. A facility with dry storage that can only be accessed from outside the building. The travel distance from one … More

Marketing

Getting in the door to make your pitch

STREETFIGHTER ACTION PLAN: 1. Show up bearing gifts, but not expensive ones. 2. Be prepared to leverage the few minutes you get with the decision maker. 3. Try calling first for conducting some initial research.  4. Don’t try to do too much in the first visit. 5. Follow up with a … More

Marketing

Opening your first pizzeria

A lot of us baby boomers remember when going out to eat was a real treat and very special event; today eating out has become as common as going to school or work. Whether we are grabbing a slice on the run, sitting down to an elegant five star extravaganza … More

Marketing

Cascarino's

In the crowded world of New York pizza, making a name for yourself is such a challenge that it led Rob Cascarino to serve his pizza on a diamond – a baseball diamond. “Cascarino’s is the official pizza of the New York Mets,” this Queens, N.Y. native says proudly. “After … More

Marketing

Melt in Neutral Bay

You’ve read about Melt Pizza in New Zealand, but it seems that more than one person has considered this a perfect name for a pizza shop. Peter and Nina Augoustis, finalists in the Best of the Best Pizza Challenge, approached me at a function back in September and asked me … More

Marketing

The moveable feast: buffets

A successful buffet is almost rocket science in that it requires much more thought than simply setting pizzas out under heat lamps. One operator in Wisconsin has embraced the buffet concept in a big way by offering an all-day buffet during the summer months, scaled back to weekends the rest … More

Marketing

Figaro's Dances to a Different Tune

Figaro's of Salem, Oregon, started with the "take-and-bake" concept some 24 years ago, but Marketing Director Jerry Doty, reports, "that's part of what we are, but that's really not who we are now." "When take-and-bake was first introduced it was a novel concept," Doty says. "Since we added ovens (10 … More

Marketing

Casa Mia: a taste of Brazilian pizza

It is the summer of 2005. The University of Mississippi, where I have been teaching Spanish and Portuguese since 1996, is on recess. Right before the final exams, I had the urge to see my family, so I hopped on a plane to Rio de Janeiro, Brazil, where it's … More

Marketing

The mother of all pizzas

Naples, Italy, has a craft – a genuine purpose to its name – pizza. Taking one of the most diversely celebrated dishes of the world and condensing it to the original Neapolitan style is now the law of the Verace Pizza Napoletana (VPN).           Since some of … More

Marketing

Steps to success

Suggestive selling is a simple and inexpensive marketing technique used at the time of a purchase to increase sales and profitability. It is often relatively easy to add 10-20 percent more to an existing sale or to get an existing customer to buy just one more item or a larger … More

Marketing

Tapping into the power of believable marketing

We have become a jaded society when it comes to advertising claims and promises. I once read about a pizza parlor in New York with a sign that boasted,"Best Pizza In The City." As you walked down the street the next four pizza parlors, in a race to outdo each … More