What do Steve Jobs and Sandra Bullock have in common? Believe it or not, both played a part in making online ordering a sales-driving powerhouse for pizzerias. The difference is that Bullock likely had no idea she was helping forge a new high-tech future for the pizza industry, while Jobs, … More
Business & Marketing
GoDaddy Hosts Free Webinar for Pizzerias
Promotion can feel like slinging wet pasta at a wall to see what sticks. PMQ Pizza Magazine is partnering with GoDaddy to host a free webinar to help pizzeria owners how to increase their presence and convert likes to paying customers through Instagram. Emma Vaughn Called “4 Ways to Maximize … More
Business & Marketing
Get the Gluten Out! Secrets to Running a Successful Gluten-Free Restaurant
In most pizzeria kitchens, gluten flies free, and few give it any thought. However, if you pay a visit to Sinfully Gluten-Free in Dayton, Ohio, owner Heather Zook will make sure there is not a single gluten molecule to be found. No, she’s not a superhero with microscopic laser vision. … More
Business & Marketing
5 Tips for Shooting Pizza Photos With True Appetite Appeal
As a professional photographer who has shot thousands of subjects ranging from people to pizzas, I can honestly say that creating a photo with true, compelling appetite appeal is both an art and a science, particularly when it comes to pizza. Food appeals to several of our human senses—smell, taste … More
Business & Marketing
A Pizzeria Owner’s Guide to Structuring Managers’ Pay
When you’ve landed on a reliable employee to assume the role of manager at your pizzeria, there are plenty of factors at play: how (and how much) to pay them, how to reward them for (or improve) their performance, and how to prevent the burnout and high turnover that plagues … More
Marketing Idea Zone
Idea Zone: Thrive POS
Picture this: after completing a grueling race, pushing past all obstacles and winning, you step to the podium to accept your medal —and the prize money that goes with it. But, instead of heading to the bank to deposit the check, you casually toss it into the trash on your way … More
Marketing Idea Zone
Idea Zone: Pizzaroomkeys.com
The average hotel guest checks in between 4 and 7 p.m.; they’re tired, hungry and don’t know where to eat. Sure, a chain restaurant is always safe, but if they could discover a local pizzeria, available via speed dial on their hotel phone right at check-in, they may be inclined … More
Marketing Idea Zone
Idea Zone: Peel-a-Deal
How many times a year are you approached by a school, church, youth sports association, or other fundraising group wanting money for this or that? Community involvement is a necessary part of running a successful business, and for over 19 years now there has been a way to do it … More
From the Editor
Thank You, Steve Jobs, for Billions of Dollars in Pizza Commerce
Online ordering means billions of dollars for the pizza industry each year for decades to come. I’ve never seen anything like it in my 37 years in the pizza industry. The changes of the last five years include tectonic shifts in the way consumers buy pizza directly as a result … More
Marketing Idea Zone
If hotels aren’t using your key cards, then they’re using your competitors’.
When weary travelers get to their hotel rooms, it’s late, and they’re hungry. Potential customers won’t have to look far before discovering your store, because your message is already in view. HotelRFIDkeys.com has been reminding hotel customers where to eat pizza for a long time—they’ve had pizzerias’ information in … More
Pizzerias & Pizzaioli
What’s Your Story? Skinny Bitch Pizza, Los Angeles, California
Tiffany Fiedler opened her first pizzeria this past May. And while Skinny Bitch Pizza may look very different from the traditional pizzerias we’re used to—it certainly gives new meaning to the expression, “pretty in pink”—the concept makes sense when we look at current trends. She’s providing online ordering and delivery … More
From the Editor
Fredi Bello: The Richest Man in the World
I suspect that, to many who know him, Fredi the Pizzaman, this month’s cover subject, is also Fredi the Everyman, one of the “little guys” of the industry—his lunch-only restaurant has just five tables—who looms tall because of his personal integrity and his passion for his work. In our … More