January 2012 Issue
Pizza Today Staff
The first Pizza Hut opened in 1958 in Wichita, Kansas.

The average pizzeria reports roughly $557,000 in annual sales.

America’s 5 most popular pizza toppings, in order, are: pepperoni, sausage, mushrooms, ham and green peppers.
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Pamela Senn-Mills
Stolen credit cards. Data security breaches. Identity theft and fraud. When customers come to your restaurant or place a phone or Web order, these issues are probably not even on their radar, but they should be on yours.Read More
Pizza Today
This year will be all about healthy eating, so be prepared to think about how you can tweak your menu and your existing pizza, pasta and salad offerings to reflect forward thinking as it relates to “tastes better, better for you, less filling.”Read More
Wayne Rempel
One of the things I am proud of with my business is how I seem to be able to market myself better than my competition, including the big chains. I often get asked how I seem to be able to grow my market share in a city of just over 12,000, so I want to share a couple of ideas with you as to how I do it.Read More
Tom Lehmann
Q: Our mixer finally crashed and we got a 40-quart vertical cutter mixer (VCM) to replace it. How does this mixer compare against our old 80-quart mixer?

A: The first thing to know about the VCM is that it has a much higher mixing speed. The two-speed models mix at 1750 RPM at low speed and at 3500 RPM at high speed. Single-speed models mix only at 1750 RPM.
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Scott Anthony
Employees, like all humans, thrive on commendation and compensation for all that they do. What if our staff deserves a little more monetary recognition than we can dish out?Read More
Scott Wiener
There’s no such thing as Italian pizza. Allow me to clarify: there is no single Italian style of pizza. That would be like saying there’s only one style in the United States. Instead, there’s a patchwork of variations based on different regional histories and ingredient availability.Read More
Dave Ostrander
Banks aren’t lending. Where do I go for growth money?

Louis Phelps
Kansas City, Missouri

In the current economic freefall we’ve been destined to play out due to very bad decisions made by ‘too big to fail institutions,’ you are suffering. When all else failed, I borrowed from friends, family, my distributors and even secret fraternal organizations
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Bill Oakley, Exec. V.P.
This year we’re expanding our education program to include more than 80 business-boosting seminars and demonstrations. We’ve also added several new industry speakers who will address the hot issues facing pizzeria operators today.Read More
Mandy Wolf Detwiler, Managing Editor
We first met Jay Jerrier in 2008 at Campania Pizza, where he served as an investing partner in our 2008 Independent Pizzeria of the Year. Fast-forward four years and it’s not Campania Pizza where we find Jerrier. Instead, it’s at Cane Rosso, which he now owns and operates in Dallas’ fashionable Deep Ellum district.Read More
Jeremy White, Editor in Chief
We weren’t exactly sure what to expect. Since October is both National Pizza Month and National Breast Cancer Awareness Month, we wanted to put the two together in a big way. And since we’re cyclists, we wanted to use a bike ride as a hook to draw attention. The birth behind the Slice of Hope idea, which we detailed several times in various issues of Pizza Today last year, really was that simple. Read More
Nora Caley
At Proto’s Pizzeria Napoletana, the Profit and Loss report is more than a lengthy chart with boring numbers. The P&L is an important topic in quarterly meetings with general managers.Read More
Pamela Mills-Senn
Owning a restaurant means incurring debt — it goes with the territory. But not all debt is created equal; certain kinds can move you forward, other kinds can tilt you towards disaster. What spells the difference between good debt and bad?Read More
Daniel P. Smith
Anytime Joe Fugere needed a business loan, he simply went to the local branch of his major bank.

Now the owner of four Tutta Bella Neapolitan Pizzeria locations in Seattle, Fugere notched his first loan in 2003 to fund his original store’s opening. In the subsequent four years, he applied for and received two more loans to expand Tutta Bella’s presence
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Robert Lilegard
When you run a restaurant, it’s easy to concentrate on the urgent. The bathrooms need cleaning, you’re almost out of mozzarella, you’ve got a full dining room, and your prep cook didn’t show. And it all needs to be taken care of … right now. Read More
Annemarie Mannion
What’s better on a cold night than a hot pizza that you didn’t have to leave the warmth of your car to pick up? Even on a summer day when it’s sizzling outside, not having to leave the cool of an air conditioned car to pick up a pizza is an appealing idea. Read More
DeAnn Owes
At a time when budgets are tight, investing in a remodel or upgrade may seem like a risky plan. Operators have to wonder if updating the look or equipment in their restaurant will bring in more customers. How big of a remodel is necessary?Read More
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