The Positively Pizza Blog

Your one-stop resource for insights and tips related to pizza: making, eating, and selling it!


Unique Ways to Use Your Pizza Box as a Marketing Tool

[fa icon="calendar'] Apr 26, 2017 9:15:00 AM / by Dan Pecha posted in Restaurant Marketing

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The pizza box is an industry mainstay for transporting pizza, whether it’s take-n-bake, delivery, or leftovers. It’s so ubiquitous, in fact, that many pizzeria owners and operators overlook its potential—and power—as a marketing tool. Don’t miss out on this valuable opportunity!

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2017 Pizza Expo Trends and Takeaways

[fa icon="calendar'] Apr 19, 2017 9:10:00 AM / by Dan Pecha posted in Trade Show Recap

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People eat about 100 acres of pizza each day in the United States. To put that in perspective, that’s about 75 football fields covered in gooey mozzarella and your favorite toppings. Pizza has been a staple in American diets for decades, so some may wonder what could possibly be new or trendy about the pizza industry. The answer? Plenty, as proven every year at Pizza Expo!

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20 Standard Operating Procedures Every Pizzeria Needs

[fa icon="calendar'] Apr 12, 2017 9:21:00 AM / by Dan Pecha posted in Customer Service, Kitchen Operations

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Your customers want fresh, flavorful pizza every time they purchase from your restaurant or shop. However, consistently meeting those expectations across multiple locations and training various staff members can be anything but simple.

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Grab a Slice of Life — and Some Great Caption Contest Prizes!

[fa icon="calendar'] Mar 29, 2017 9:30:00 AM / by Nick Charles

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Are you a pizzeria owner/operator, general manager, chef or employee who likes a little friendly competition? Love winning swag and other great prizes, including a case of delicious, Alive & Kickin’ Pizza Crust products?

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New! Authentic Wood Fired Crust from Alive & Kickin’

[fa icon="calendar'] Mar 22, 2017 9:08:00 AM / by Nick Charles posted in Crust Varieties, Performance/Quality

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Who doesn’t love a pizza with the perfect balance of chewy and crisp texture, a hint of unique smoky flavor, and the artisanal appearance of a hearth-baked pie? These are the distinct, mouth-watering characteristics only made possible when pizzas are cooked in a high-heat, wood-fired oven.

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Showing Appreciation to Restaurant Employees: 8 Simple Ideas

[fa icon="calendar'] Mar 15, 2017 9:33:00 AM / by Dan Pecha posted in General Operations

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Losing a good employee not only disrupts your operations; it impacts your bottom line. A study by the Center for Hospitality Research at Cornell University estimates that the true cost of staff turnover could be as high as $5,864 per employee when factoring in hidden productivity loss, recruitment, training time and other expenses.

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Top 5 Tips for Controlling Your Food Costs

[fa icon="calendar'] Mar 8, 2017 9:36:00 AM / by Dan Pecha posted in General Operations, Kitchen Operations

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The price of putting a meal on the table keeps going up, and that includes the tables at your restaurant, too. In fact, food prices are expected to rise beyond inflation for the next few years, according to the U.S. Agriculture Department. Add to that increased wages, equipment costs and other expenses, and small pizzeria chains, restaurants and commercial kitchens have a hard time making ends meet.

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How to Know if Your Pizzeria Should Offer Delivery

[fa icon="calendar'] Mar 1, 2017 10:21:00 AM / by Dan Pecha posted in General Operations, Customer Service, Restaurant Marketing

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Pizza and delivery have been synonymous for decades, and the number of people having it delivered to their doorstep continues to rise. But those customers still expect the same fast, fresh and hot pizza they’d enjoy if they were sitting at a table in your restaurant.

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5 Common Questions About Working With a Food Distributor

[fa icon="calendar'] Feb 22, 2017 9:22:00 AM / by Dan Pecha posted in General Operations

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As someone who’s spent many years running my own pizzerias, I know that managing inventory can be a make or break situation for restaurants and commercial kitchens. Aside from paying employees, inventory can be one of your largest expenses. Avoiding problems such as spoilage, lack of cooler or storage space, running out of product and a host of other issues can quickly turn a profitable balance sheet upside-down.

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Tips for Selecting the Right Food Distributor

[fa icon="calendar'] Feb 15, 2017 9:23:00 AM / by Dan Pecha posted in General Operations

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Have you ever ordered at a restaurant only to be repeatedly told that the menu options you selected weren’t available? Chances are, that was the last time you visited that dining establishment.

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