It’s hard to imagine, but not everyone loves pizza. And even the most ardent pizza lover gets a little burned out on it now and then. That’s why pasta should be considered for most pizzeria menus. From spaghetti to lasagna, from linguine to rigatoni, pasta is more than just a … More
Business & Marketing
Little Caesars earns PMQ's 2013 PIE Award by building a carryout pizza empire.
Last month, we announced Little Caesars Pizza (littlecaesars.com) as the winner of PMQ’s annual Pizza Industry Enterprise (PIE) Award. We’ve been observing the company for years as it supported millions in need, helped veterans open their own businesses and organized local youth programs, all while providing quality, value and convenience … More
Equipment & Technology
Create a Cleaner Restaurant Environment Through Strict Controls, No-Touch Equipment
No one likes to think about it, but our everyday environment teems with germs. Most of them are harmless— according to the Mayo Clinic website, less than 1% cause disease, and some bacteria that live in your body are even good for you. But pizzerias provide havens for some types of … More
Food & Ingredients
Classic Italian Desserts Generate Profits and Leave Customers Satisfied
The pie may be the centerpiece of the meal at a pizzeria, but the dessert is the grand finale, the perfect happy ending to an unforgettable dining experience. Finding the right selection of sellable sweets can be a challenge, but a strong dessert menu creates add-on opportunities that boost tips … More
Business & Marketing
Door Hangers, Postcards and Coupons Remain Powerful Marketing Tools
With all of the attention heaped upon newfangled marketing techniques, such as mobile marketing, text/email offers and social media, some may overlook what could be the most successful approach of all: the workhorse-like reliability of direct mail, coupons and door hangers. They tend to get an audience’s attention in a … More
Business & Marketing
Pizza Power 2013 State of the Industry Report
It’s time again for PMQ’s yearly wrap-up of the state of the industry as well as our forecast for 2013. Each year since it began in 2000, our goal has been to continually enhance this annual report. This time around, in addition to data from key industry sources such as … More
Business & Marketing
Art and Soul: Satchel's Pizza
Common sense should have told Satchel Raye that his concept for a pizzeria would never fly. The location—tucked away in a largely industrial, off-the-beaten-path section of northeast Gainesville, Florida—leaves much to be desired. His labor costs would give most restaurateurs the heebie-jeebies. And then there’s all that junk—ribbons of junk … More
Food & Ingredients
Start Me Up!
Cheesy bread, mozzarella sticks, hot wings—these popular appetizers are ubiquitous on menus today. But (pardon the pun) those are just for starters. As customers’ palates become more sophisticated, many pizzerias have begun to experiment with their appetizer menus, serving up regional favorites ranging from poutine and haddock in New Hampshire … More
Equipment & Technology
Metal Gear
Quality metalware is a must for any pizzeria, but aside from this basic tenet, there are few rules when it comes to choosing the equipment that’s ideal for your operation. What works best for you will depend on your dough and pizza type; your dough making, prepping and pizza assembly … More
Food & Ingredients
High-flying wings
To your average barnyard chicken, wings are worthless—she’s got two of them, but, bless her heart, the poor critter still can’t fly. For hungry humans, though, wings make for a delightful delicacy—meaty, succulent and just plain finger-lickin’ good. They’re hotter than ever these days, and pizzerias around the country have … More