The ongoing COVID-19 pandemic has changed how Americans get their food. Since March 2020, the demand for food delivery has been skyrocketing as more consumers stay in and stay safe. Now, with the first-ever coronavirus winter looming large on the horizon, pizza chains should prepare for an even greater surge … More
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Gregg Rapp: How to Develop a Best-Selling Menu
Greg Rapp, one of the restaurant industry's best-known consultants, shares the secrets of menu engineering for higher restaurant profitability.
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Piestro Partners With Kiwibot to Create a Fully Automated Pizzeria
The partnership will allow for a fully automated and contactless pizza takeout/delivery experience in the COVID-19 era.
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Monday (10/26) PMQ Live Marketing Masters with Steve Heaney
In this installment of PMQ Live Marketing Masters, Steve Heaney of Minuteman Press joins PMQ Publisher Steve Green to share his best marketing tips, especially on how to sell your vegan pizza. Tune in live on our Facebook page, Monday, October 26th at 2 P.M. CST. … More
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All You Need To Know About Vegan Pizza With Tracy Morin
PMQ's resident expert on vegan pizza shares tips for marketing your vegan menu items and becoming integral to the vegan community.
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Restaurant Marketing Pro Matt Plapp: How to Create and Use Your Own ‘Radio Station’
With the right database, you can determine who your customers are and how to engage with them, Plapp says.
Schedule
Tuesday (10/13): Live Update with Massimiliano Saieva, Roman Pizza Academy
When in Rome, eat as they do! Lead Instructor at the Roman Pizza Academy, Massimiliano Saieva, will let loose all his secrets to the perfect Roman style dough. Learn how to achieve that signature airy crust, best tips for dough production, management, and handling from one of the masters. For … More
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7 Ways to Promote Your Restaurant’s QR Codes for Contactless Ordering
QR codes make it easy for customers to peruse your restaurant's menu without handling or touching a physical one.
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Thursday (10/15): PMQ Live Update with Gene McWilliams, Kitchens Unlimited
Chef Gene McWilliams will talk about his adventure building a multi concept ghost kitchen from the ground up. McWilliams will also talk about the “Stresses and Successes”, but also the “How and Why” ghost kitchens may be the future of the industry. Tune in live on our Facebook page, Thursday, … More
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Leading Restaurant CEOs Offer 3 Tips for Success in the COVID-19 Era
Industry leaders recommend focusing on improving customer experience, capitalizing on new opportunities, and incorporating innovative technology.
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Covid Comeback Contest Winner: LouEddie’s Pizza Shares 5 Rules for Success in a Pandemic
This cozy, off-the-beaten-path pizza restaurant remained flexible, creative and happy to experiment in the COVID-19 crisis.
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Can This New Cheese Culture Give You Full Control of the Browning Process?
Chr. Hansen says F-DVS Pure Appeal provides the ability to reduce the degree of browning by up to 100 percent while better protecting cheese from spoilage.