Around 30 to 40 percent of all food in the U.S. is wasted daily. The United States Department of Agriculture’s Economic Research Service estimates the food loss in 2010 to be approximately 133 billion pounds and $161 billion in value on consumer and retail levels. USDA said that this amount … More
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Pizza Chain CEO Throws Party for School Kids Who Sparked Straw Policy Change
A fourth-grade class from Wallingford Elementary School in Wallingford, Pennsylvania, recently demonstrated it doesn’t take big people—only big voices—to spark change. This was proven true when Boston-based UNO Pizzeria & Grill changed its corporate drinking-straw policy for all of its 100 restaurants after its CEO, Jim Ilaria, received personal and persuasive essays from … More
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Don’t Let Fear Stop You: Bruce Irving’s Keynote Talk
#8220;A lot people are afraid out there,” said Bruce Irving, addressing a crowd of pizzeria operators at the Renaissance country club outside Boston. “They’re afraid to be on camera or they just don’t like putting themselves out there.” Some say they don’t have anything to say or that they feel … More
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Strawless in Seattle: Tutta Bella Champions Eco-friendly Efforts
In July 2018, Seattle became the first city in the United States to ban plastic straws by requesting all food service businesses to source recyclable or compostable packaging and alternatives to all disposable items like take-out containers, cups, straws, and utensils. But Tutta Bella Neapolitan Pizzeria, a regional pizzeria chain, … More
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This Chinese Pizzeria Just Says No to Durian
Durian: a fruit that looks like a watermelon mated with a porcupine. Just walking by the fruit, you can smell a pungent odor from a good 20 feet away. People who like it love it, and those who hate it, well … they hate it with a passion. The fruit … More
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Take the Fear out of Handling Customer Complaints
Picture your guest giving you an unexpected gift wrapped in shiny, gold paper with a big, red ribbon on top. How would you feel? Now, hold on to that feeling. That is exactly how you should feel when a guest complains to you—as if you are getting a gift. Why? … More
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Technomic’s Top 5 Insights From the Top 500 Restaurants
It's looking a little treacherous out there for the independent. The restaurant industry as a whole has slowed down this year and competition is expected to only get more fierce. What can we learn from the top 500 restaurant businesses? Leading data analysis group for the restaurant industry Technomic spoke at the National … More
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Five Tips for Crafting Your Pizzeria’s Video Marketing Strategy
Pizza is the most telegenic of foods, a gastronomic beauty queen that looks even better in close-up. And since video is now a driving force in pizza sales, you should put some serious thought into crafting a video marketing strategy for your pizzeria. Here are five tips to keep in … More
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How to Make Third-Party Delivery Work For You in Any Market
By now pizzeria owners are all well aware of the existence of third-party restaurant delivery services. The marketing reach of the big national players in this field grows daily. We now see their ads in print, on TV, and even popping up on our mobile devices. The giant question now … More
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Stranded Italians Open up Shop in Antigua
Basilico Antigua exploded off the screen of Trip Advisor when I searched for an Italian restaurant on the sunny island of Antigua. Antigua is one of the two major islands that make up the Caribbean nation of Antigua & Barbuda. Luckily the restaurant was within walking distance of the hotel … More
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Listen and Learn: 5 Ways to Improve Relations with Your Pizzeria Staff
Good help has always been hard to find. With an ongoing economic boom that dates back to 2010, it’s getting even harder. Good pay and benefits help, but they’re not enough, since many competing pizza restaurants offer similar packages. Instead of hiring and training new employees, you're far better off … More
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Restaurant Chains Look for Ways to Shake Up Loyalty Programs
Restaurant loyalty programs are hot these days, but many customers belong to more programs than they can keep up with. That means it’s more important than ever to offer rewards that customers will appreciate and remember, according to Nation’s Restaurant News (NRN). “Most people are part of 16 to 20 … More