Point of Sale (POS) systems are restaurant industry staples, providing a variety of capabilities beyond what the transaction-oriented name suggests. Some operators with existing POS systems aren’t familiar with the operational efficiencies of lesser used features — and that oversight could be costing them time and money.
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Given that some of the top national pizza chains garner about 15% of their collective total annual revenue from digital platforms, mobile apps are a viable and sought-after way for customers to connect with your pizzeria. The sticking point for smaller operations, however, is that if the “big guys” are realizing this kind of success in mobile ordering (which is predicted to be a $38 billion industry by 2020), the price of developing and maintaining a mobile app must be cost-prohibitive.
As we’re heading into a new season of the year, it’s top of mind to consider how fluctuating air temperatures, shifting weather patterns and dips in humidity affect pizza dough. These environmental changes put your pizza dough consistency and crust quality at risk, but you can combat their negative impact by implementing a few simple best practices during dough preparation:
An oven is a substantial investment for any pizzeria or other operation that serves pizza. The oven you use must have the features and benefits necessary to help your kitchen run efficiently. But, to produce consistent and customer-pleasing pies, there’s one often-overlooked factor that must also be considered: how that particular oven type impacts the bake characteristics of pizza dough and crusts.
Perhaps you’re looking to introduce something new on your menu, or maybe your operation needs to reinvigorate sales. Among the options, you may consider adding take 'n' bake pizza. This offering has the potential attract new customers, delight current ones, or give your bottom line a boost. But, like any business opportunity, expanding into take 'n' bake brings with it a number of considerations to determine if it’s the right fit for your operation.
Some industry experts estimate that an average restaurant spends about 30% of their budget on ingredients, so storing them for maximum freshness and shelf life is a priority for any kitchen. However, merely stacking ingredients in a walk-in cooler—or, worse, wedging them into tight spots in an overtaxed cooler—isn’t enough to preserve quality or protect your pizzeria or restaurant’s significant investment.
Labor shortages are increasingly common in a variety of industries, with foodservice being among the most prevalent. The demand for higher wages and benefits coupled with low unemployment has fueled hiring competition for both experienced and entry level workers, to the detriment of independent restaurants and pizzeria chains.
As the pizza crust experts, Alive & Kickin’ is often sought out by operators — and distributors looking to help operators — to answer questions about differences in commercial pizza crust types. We’re happy to help! Here’s a brief summary of some of the most commonly encountered pizza crust styles:
If we were to ask how your current menu is doing, you’d probably answer, “Good!” But is “good” good enough...when a digital menu board could take your game up to “great?”
Did you know that it’s possible to have your restaurant’s pizza dough balls or crusts – using your unique recipe – made for you by a manufacturer? When you partner with a crust expert who’s got experience getting even the most complex recipes “just right,” you’re able to:
