This Week in Pizza — 11/8/17


PMQ, Inc. The pizza industry's #1 business media source.
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Have you tasted or experimented with Roman-style pizza al tagio, or pizza by the cut? Experts say this high-hydration pie is spreading across the U.S. Is it something worth considering in your pizzeria?

Read on to find out.

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Pizza al Taglio: Learn how to create the dough and a fully-dressed Roman-style pizzafrom PMQ's Brian Hernandez.

Click Here for Recipe Video

Does your restaurant need a Facebook makeover? Learn the 3 strategies to make more money by using social media today!

In our webinar, Christopher and the award-winning SMM International social media team will be reviewing PMQ's latest "Facebook Takeover" and the success lessons that will apply to your restaurant! Attend the webinar to learn the 3 strategies to making more money by using social media today – strategies that you can implement right away for guaranteed results! AND you don't want to miss this special bonus — those who attend the webinar will qualify for a FREE Facebook Makeover!!

Click here to register forChris Wick's webinar onNov 28th at2PMCST

After registering, you will receive a confirmation email
containing information about joining the webinar.

Christopher Wick is the founder of SMM International, an award-winning social media marketing agency that’s helped over 100 businesses in the pizza industry. SMM International is 100% results guaranteed and focuses on helping their clients monetize their online presence. To get your business or pizzeria results online, visit www.smminternational.com or call 1-888-SMM-INTL to sign up for a free social media strategy session to learn the 3 proven strategies to get guaranteed results!

Help PMQ and win $300!

The 2018 PMQ Pizza Industry Census closes this Friday, November 10.All completed surveys are entered to win a $300 Visa Gift Card from PMQ. Click here to take the survey.

Since the last newsletter, I've been out west touring an olive oil factory and visiting pizzerias in Seattle and Vancouver, B.C. Watch for details on PMQ.com or in the magazine soon.

Have you received the November issue of PMQ?Send me a quick note to let me know what you found interesting in this month's issue.

Have a great week!
Liz Barrett
PMQ editor-at-large
liz@pmq.com

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Solutions to Common Pizza Dough Problems (Sponsored)

With the launch of their new website, leading flour brands Heckers and Ceresota have dedicated a section to help answer the most common dough issues that pizza operators encounter. Browse the new site for the tips and more information on Heckers and Ceresota flour for pizza.

Learn all about these high-quality flours here.

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